1/2 cup butter room temperature (1 Stick Butter or 4 ounces) 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt (you can omit if you used salted butter) 1/2 cup water 2 tablespoons powdered sugar (to sprinkle on cake before serving)
Preheat the oven to 375°F Grease 9″ x 9 cake pan with vegetable oil and flour Cream the butter, sugar and vanilla together in a large bowl. Add the eggs, one at a time, beating well after each addition. Add the water make sure it is at room temperature. Add the flour, baking powder and salt. Mix all together beating well. Spread a layer of the batter evenly into the pan. (use 3/4 of the batter) Spread the cinnamon apple fillings on top of the batter. Spread the left over batter on top of filling.
Bake 25 to 35 minutes. Test with tooth pick at 30 minutes Remove from oven cool on rack for at least 30 minutes Cut the length of cake and then cut your cake into 12 squares
Make a powder sugar glaze or lightly sprinkle powder sugar over top right before serving.
When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.
This recipe is the best banana nut bread I have tested lately. In the past year I have made 11 banana nut bread recipes.
This recipe is so full of natural flavor without all the sugar. You can taste the hint of cinnamon and vanilla.
There is no Rancid vegetable oil in this recipe either. I am switching out all vegetable oils for animal fat rich butter, lard and what ever else I can try.
This is a very dense, but fluffy quick bread
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Prep Time: 20 to 30 minutes
Cook Time: 60 to 65 minutes
Total Time: 95 minutes
Yield: 8 servings +
Skill Level: Beginner / Easy
Kitchen Appliance: Food Processor, Mixer or by hand and Oven
Ingredients
2 cups all-purpose flour or what ever flour you want to use
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup plain sour cream
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Grease a 9×5-inch loaf pan. Set aside.
Whisk or stir the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a mixer, whisk or a really good spoon, cream the butter and brown sugar together until smooth and creamy, about 4 minutes.
Add the eggs one at a time, stirring well after each addition.
Stir in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
Slowly mix the wet ingredients into the dry ingredients until no flour pockets remain.
Do not overmix.
Fold in the nuts, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean when the bread is done.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Banana bread tastes best on day 2 after the flavors have settled together.
You can finish this recipe off with butter, cream cheese frosting or Ice Cream.
Preheat oven to 450 degrees F (230 degrees C). Confection Oven lower temp by 20 degrees.
In a large bowl, combine flour, baking powder, sugar and salt.
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Cut the butter into cubes and start cutting the butter into the flour mixture with a fork. Smash the butter and flour until small pieces start to make a crumble.
Stir in water, just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 10 to 15 minutes. Serve warm
You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.
1 egg per 3 slices of bread (Day old bread is great to use, make sure nice healthy slice.)
3 tablespoons of water
Vegetable oil
Griddle or Skillet
Heat your Griddle or Skillet to a medium heat.
Beat the eggs and water until combined.
Place each slice of bread gently into the egg bath making sure both sides are coated well.
Place on to hot greased griddle or pan and repeat.
Cook for 2 minutes and flip. Total time is about 4 minutes. Slowly cook until lightly brown on both sides. Don’t rush or you will have mushy French Toast and that’s gross.
Lightly butter each slice and serve with warm syrup or fruit.
Use you imagination for the toppings. You can also make Savory and Zesty French Toast for lunch or dinner.
I don’t put sugar or cinnmon in my egg mix. There is enough in the syrup. I’d rather add some cinnamon to the syrup and slightly warm it and serve on the side. This way you are not serving a plate of sugar. Make it so diabetics can enjoy. Make it fun and add some choices of fruit, whip cream or what ever. Simple and less sugar.
I made a loaf of bread wth the buttery dinner roll left over dough a few weeks before. I took the loaf from the freezer… This was a wise move to use this bread. This recipe just melts in your mouth.
Cinnamon Rolls with Walnuts You can make this recipe in no time. Very easy and all so yummy.
By Orgnat Life
This yummy recipe is so simple a beginner could achieve 5 STARS first time. Wait there’s is an “IF”.. That is, if you have a bread maker. Most of the models make dough.
I always encourage everyone to get a bread maker. If you are going to make bread and rolls regularly, let the bread maker do the hard work for you.
You can purchase Bridgford Frozen dough at the store, but that defeats the purpose of making your own… NO PRESERVEATIVES… So which ever you choose to fit your life style.
This recipe makes 1.5 lb of dough or 15 large rolls. This is a basic dough recipe for your creative adventures in baking rolls and breads.
Level: Intermediate Yield: 12 servings Total Time: 2 hours 30 mins Cook Time: 30 minutes
Utensils: Bread Maker, rolling pin or a sturdy water glass, measuring cup, measuring set, 2 spoons, sharp knife, 13″ x 9″ pan and something to roll your dough out on. I use a large pizza pan with a small rolling pin.
Dough Recipe If you are using a bread maker place ingredients in container as follows. ⦁ 1 cup Water ⦁ 4 tablespoons Butter cut into tiny pieces ⦁ 1 and 1/2 teaspoons Salt ⦁ 3 cups Unbleached Flour (regular if that is all you have) ⦁ 1 tablespoon sugar ⦁ 2 teaspooons active dry yeast Set menu on bread amker to dough. Depending on your bread maker 90 minutes approximately
If you are using frozen dough it will take about 60 to 90 minutes to thaw. Follow directions on package. You can thaw the dough out in your refridgerator over night if baking in the morning. Bring the dough to room tempreture. Once your dough is ready you can follow the directions below.
Ingredients for Filling ⦁ 1 to 1.5 sticks Butter ⦁ Sugar ⦁ Cinnamon sprinkel to taste ⦁ Walnuts (finely chopped)
While you are waiting on your dough, remove 1.5 sticks of butter from refrigerator so it can soften up. After the butter is soft use up to 1/4 stick of butter and heavily spread butter on pan bottom and sides with a spoon. Cut up 1 to 1 1/2 sticks of cold butter into small pieces and cover the bottom of your pan evenly with the butter. Take 1/4 cup of sugar and lightly sift over the butter. Set that to the side.
As soon as your dough is ready / proofed take it out and knead it one more time. I butter my hands and knead without flour. ⦁ Split it into 4 even sections. ⦁ Roll out 1 section so it is about 1/8″ thick or less. No bigger or you will end up with a doughy roll. ⦁ Butter the dough slightly. ⦁ Sprinkel 3 tablespoons sugar over dough. ⦁ Sprinkel your cinnamom. I like mine a little heavy but I like cinnamon. You can experiment with each section you roll out so in the end you will know what is a good coverage of cinnamon for you. ⦁ Sprinkel your fine chopped Walnuts to taste or make without nuts. ⦁ Take the dough at the edge and start to roll the dough up into a log shape and cut into 3. Place into your pan.
Leave at least 1″ more or less in between each roll. Cover with dish cloth and let rise for 30 minutes or until double to triple the size.
Preheat oven to 350′ degrees prior to cooking Make sure you have at least 4″ inches of room around the rolls, if not, lower the rack.
Cook for 30 minutes in the center of the oven.
Take out of oven let set for 5 minutes. Take a plate or plastic container to size and place on top of pan and flip it over. Leave the pan on top for 5 minutes. Lift pan off and let cool for 15 to 20 minutes.
ENJOY
Please Leave your comments below and let us know how you liked it.
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