Roasted Banana Streusel Bread

I'm a huge Banana Bread fanatic, so when my boy friend asked me to bake Banana Bread I went on the hunt to find a yummy recipe. I already have many great recipes but I wanted something different. I like trying different types of recipes even if it's on banana bread or chocolate chip cookies. So I found this one from teenagetaste.com. I wanted to try this recipe out because of three things...

1. Instead of just adding the bananas in the microwave and mashing them. This recipe tells you to roast them. When roasting bananas they start to burst with juicy flavors and you do taste a differences. Really delicious. I will be roasting fruits more often for a burst of flavor.

2. The Streusel! Really loving the streusel topping. In this recipe you get to add some streusel into the batter which makes it taste even better! Yum! I love the crispiness on top of this banana bread. It also adds texture to it.

3. I Love Banana Bread!!!

This Banana Bread is super moist and rich! You can see the streusel in and on top of this bread! Really good, wish I had some more but like always it was gone before you knew it! I think this is a really great Banana Bread recipe that I will be making over and over.

Enjoy!

Roasted Banana Streusel Bread

Source: teenagetaste.com

Yield: 1 loaf

Ingredients:

Streusel: 

½ cup packed brown sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, at room temperature

Bread: 

1 ½ cups sliced ripe banana (about 2 ½ large bananas worth)

3 tablespoons unsalted butter, melted

½ cup + 2 tablespoons plain yogurt (I used coconut milk)

3 eggs

1 teaspoon vanilla extract

½ cup granulated sugar

1/3 cup packed brown sugar

1 ½ cups whole wheat flour

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

Directions: 

In a small bowl, combine all ingredients for the streusel and work with your hands until large crumbs form and the pieces of butter become pea-sized. Set aside.

Preheat oven to 450 degrees Fahrenheit. Grease a large baking sheet and set aside. Grease a 9 by 5-inch loaf pan and set aside.

Place the butter in a small bowl and microwave until melted, about 20-30 seconds.

Set the banana slices on the greased baking sheet and brush the tops with 1 tablespoon of the melted butter. Place in the oven and roast for 15 minutes, flipping halfway through.

Remove the bananas (and all the juices) from the oven and change the oven temperature to 350 degrees Fahrenheit.

In a large bowl, mash the roasted bananas and stir in the yogurt, remaining 2 tablespoons butter, eggs, sugars, flour, baking soda, salt, cinnamon, and vanilla extract. Fold in the majority of the streusel and pour batter into prepared loaf pan and smooth the surface with a rubber spatula.  Sprinkle with remaining (about a handful or so) of streusel.

Bake until top is golden and toothpick inserted into center comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then transfer to wire rack and cool completely.

Cornbread In Cast Iron Skillet

So ever since I bought a Cast Iron Skillet (from Amazon) I have been cooking with this baby non-stop! I've always wanted one and happy to finally get one! This Cast Iron Skillet is per-seasoned which I'm pretty happy about that! But if it has to be re-seasoned; I have all the instructions I need from lodgemfg.com.

Any who, I've always wanted to bake Cornbread on one and so glad I did! It was crispy on the edges. Taste really good with some extra butter melting on the top of this baby! So I added about a tablespoon or so to this Cornbread as it came out the oven.

Love Cornbread warm out the oven, I just couldn't wait for it to cool...lol Added some more butter to it again! I think I'm like Paula Deen when it comes to butter, I swear!

Got this recipe online at grouprecipes.com from thenewagecook. Crispness on this Cornbread is absolutely delicious! I'm looking forward to baking some more tasty treats on the Cast Iron Skillet!

If you don't own a Cast Iron Skillet then what is wrong with you? No just kidding if you don't have one you can always bake this in a 8 x 8 baking pan.

 

Enjoy!

Cornbread In Cast Iron Skillet

25 minutes to bake Serves: 8

Source: thenewagecook

Ingredients 

1/4 cup of Butter

1 cup of white or yellow cornmeal (I used ground yellow cornmeal)

1 cup of all-purpose flour or Bisquick or fresh ground whole wheat flour

1/4 cup of granulated white sugar

 4 tsp of baking powder

1/2 tsp of salt

1 cup of milk or buttermilk (I used coconut milk)

1 egg

1/4 cup of vegetable oil or olive oil

Directions 

Preheat oven to 425F.

Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.

NOTE- Heating the butter in the skillet until it's hot and melted before adding the batter, guarantees a desirable CRISPNESS on the outer edges of the bread.

While the pan is heating and the butter is melting, prepare your cornbread batter.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended- wire whisk if possible.

Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20 - 25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.

Remove from oven and let cool on a wire rack for approximately 5 minutes.

Invert cornbread onto a large plate and cut into wedges.

Makes 6 - 8 cornbread wedges.

Notes: I used a 12-inch Cast Iron Skillet. This recipe calls for a 10-inch so 12-inch came out thinner.

Soft Pretzel Bites

I've had this recipe for a while now and I've been dying to give it a try. This isn't my first time making Pretzels so I knew this recipe was gonna be really good. These remind me of the soft pretzel at the movie theaters that comes with a cheese sauce. This also included a cheese sauce but I didn't have any cheese in the fridge, which was a bummer cause I love dipping these babies in cheese. But it's also good alone. I actually love dipping it in mustard too. 

Good to make for parties or for these lazy days you just wanna lay back and watch a movie at home. If you love soft pretzel you will not be disappointed with this recipe, so give it a try!

Homemade Soft Pretzel Bites with Cheese Sauce


Ingredients:

1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel or Kosher salt

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, yeast, sugar, and salt on low speed for 10 seconds.  Switch to the dough hook and add the flour and butter.  Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1-inch pieces.  Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.

Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 – 12 minutes. Brush with remaining melted butter before serving. Serve warm.


Cheese Sauce:

Ingredients:

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
Kosher salt

Instructions:

In a small saucepan set over medium heat, melt the butter.  Whisk in the flour and cook for 30 seconds, whisking constantly.

Slowly whisk in the milk until no lumps of flour remain.  Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes.  Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted.  Add a pinch of salt, if needed.  Serve warm.  Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Source: pretzels adapted from Alton Brown; cheese sauce is a Smells Like Home original

Cinnamon Buns

It has been a long time since I last tasted these. Boy I'm glad I made these again!

These cinnamon buns were so yummy and the glaze was the best bun glaze I've made by far. The cream cheese adds a richness to the whole bun. Since I  made these for my very close friends I didn't add the raisins, since they don't like them very much. But I love raisins so next time I'm adding raisins to half of the cinnamon buns. I just love plump raisins. ^_^ You can plump your raisins in boiling hot water for 10 minutes.

This is what they look like out the oven without the glaze. I like them warm out the oven so I couldn't wait 10 minutes to bite into one so I just had one right away.

Great treat to make for breakfast. The smell of these babies will wake your whole family up and maybe your neighbors too!

Recipe Below!

Enjoy!

Cinnamon Buns

Source: adapted from Peter Reinhart, The Bread Baker’s Apprentice & Smells Like Home

Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt

5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature

1 large egg, slightly beaten

1 teaspoon lemon extract or zest

3 1/2 cups (16 ounces) unbleached bread or all-purpose flour

2 teaspoons (.22 ounce) instant yeast

1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature

2 tablespoons unsalted butter, melted and cooled slightly

1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)

1 cup raisins

Directions:

In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough.  Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the buns for 20 to 30 minutes, or until golden brown.

Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

Cinnamon Bun Glaze
source: adapted from Molly Wizenberg, “Bon Appetit”(March 2008) 

4 ounces cream cheese, room temperature

1 cup powdered sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

1/2 teaspoon vanilla extract

In a standing mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, butter and vanilla. Spread glaze on rolls.

Pumpkin Bread

When I think of Autumn I think of the smell of cinnamon and spices. The aroma of this recipe is so heavenly, your house will definitely smell like the holidays!

This pumpkin bread is good to serve with dinner, or for breakfast with any type of spread you would prefer. It's more of a bread texture than a cake, but it taste good none the less!

By adding the raisins in boiling water it plumps them up and makes them soft to the taste. If you don't like raisins you don't have to add them or you can also add cranberry or anything any type of berry, fruit, and or nuts.

Recipe below!

Enjoy!

Pumpkin Bread

makes 2 loaves

½ cup raisins

1 ½ cups all-purpose flour

1 ¼ cups whole wheat flour

½ teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup pureed cooked pumpkin (fresh, canned, or frozen)

¾ cup sugar

2 eggs

½ cup vegetable oil

Preheat the oven to 375 F. Plump the raisins by pouring the boiling water over them, letting them rest for about 10 minutes, then draining. Grease and flour two 9-inch loaf pans.

Sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. In another bowl combine the raisins, pumpkin, sugar, eggs, and oil and mix well. Stir the dry ingredients into the pumpkin mixture all at once, and mix just until the dry ingredients are blended into the batter.

Transfer the batter into the prepared loaf pans and bake for 50 to 55 minutes. Let the breads cool in the pans for 10 to 15 minutes. Ease them out of the pans and continue cooling on a rack. 

Source: Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America

Banana Bread

 What I had for breakfast!

I found this great recipe on Banana Bread online, so I just had to bake it! I got this recipe from Annie Eats Blog. I really love her blog cause she makes such great eats!

It's a pretty easy recipe to follow. You don't need to use a mixer at all, just a whisk or a spatula. It came out super moist and super yummy! The slice bananas on the edges makes the bread look even more delicious! 

Once I took it out the oven and let it sit for a while, I dig right in! I love it when the bread is still warm from the oven. If you bake this, your house will smell like bananas! ^_^

 

 Enjoy!

Banana Bread
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Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar

Directions:
Preheat the oven to 350˚ F.  Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray.  In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.

Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents.  Microwave on high until the bananas are soft and have released liquid, about 5 minutes.  Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).

Transfer the reserved banana liquid to a medium saucepan over medium-high heat.  Cook until reduced to about ¼ cup, 5-10 minutes.  Remove the pan from the heat.  In a large bowl, combine the bananas and the reduced banana liquid.  Mash with a potato masher or whisk until fairly smooth.  Whisk in the melted butter, eggs, brown sugar and vanilla.  Add the dry ingredients to the bowl with the banana mixture.  Fold together gently, just until all of the dry ingredients are incorporated.  Pour the batter into the prepared pan and smooth with a spatula.

Slice the remaining banana diagonally into ¼-inch thick slices.  Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise.  Sprinkle the sugar evenly over the assembled loaf.

Bake until a toothpick inserted in the center comes out clean, 55-75 minutes.  Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing.  Continue to cool and serve warm or at room temperature.

Source: Cooks Illustrated & Annies-Eats