Cinnamon Swirl Banana Bread

Nothing smells better than a freshly baked banana bread! Plus cinnamon...smells soooo gooood! I love Banana Bread, and so do my family. So when I told my dearest friend I would make her a recipe of Cinnamon Swirl Banana Bread for her birthday. She was so excited to get her hands on it. When it comes to sharing, it's not an option! She was not going to share with anyone! (well she did share with me!)

Anyways I just had to bake up another Cinnamon Swirl Banana Bread for my boy friend and I. I couldn't past this recipe by because of the cinnamon swirl sugar and the sugar glaze. Adds that extra goodness to your banana bread.

 

Biting into this was just like walking into heaven. This bread is so moist and delicious. The yogurt in this recipe will make for a really moist banana bread. So don't skip out on that! Like always I used coconut milk, instead of milk or yogurt. 

I used 1 cup of whole wheat flour and 1 cup of all-purpose flour. I love how whole wheat flour adds that texture to this banana bread. I also love how you can actually see the cinnamon swirl in this bread. Can you say Yummy!

If you have over-ripped bananas that are just about hitting that rotten stage, don't throw them away! There just about perfect for this recipe. Over-ripped bananas will bring out that sweetness in this bread. This is a simple easy recipe so give this a try!

Enjoy!

Cinnamon Swirl Banana Bread

Makes 1 9×5-inch loaf

Ingredients: 

2 cups white whole wheat flour (or all-purpose flour) 

3/4 tsp baking soda

1/2 tsp salt

1  tsp cinnamon

1/2 cup light brown sugar

4 Tbsp (1/2 stick) unsalted butter, softened to room temperature

2 large eggs

1 and 1/2 cups mashed very ripe banana (about 3 bananas) 

1/3 cup vanilla greek yogurt (I used Chobani Vanilla 0%) 

1 tsp vanilla extract

Cinnamon Swirl

1/4 cup sugar
1 tsp cinnamon

Simple Glaze

1/2 cup powdered sugar, sifted
1 Tbsp heavy cream (or half-and-half or milk)

Directions:

Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.  In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla.  Slowly add in the dry ingredients. Do NOT over mix.  Batter will be thick.

Spoon half of the batter into prepared loaf pan.  Sprinkle with cinnamon-sugar swirl ingredients.  Top with remaining batter. Bake for 40-45  minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream.  Add more powdered sugar until you reached desired thickness.  Drizzle over banana bread.

Source: Sallys Baking Addiction

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