When I see bananas in the store I almost always crave them. So I end up buying a bunch, while they are still slightly green. I eat maybe two or three, then a week and a few days later remember I still have bananas somewhere on the counter. Into the freezer they go. Half of the time I forget they are in there and when I want to use them I think they have been in there to long. I end up throwing them away and the cycle begins again.
The smell of fresh banana anything right out of the oven smells so good to me. I just want to eat it all right away. I don’t have a ‘go to’ banana recipe so I almost always try something new. This recipe is really good, the bread is soft and banana-y. I love the cinnamon and the idea of crumb topping. But in my opinion this is where the problem is, the crumb topping. I’ve made a lot of crumb toppings in my baking life but I’ve never had any of them turn out so hard and crunchy. Crumb topping should be pretty light and soft. Not hard and crunchy. I’ve never made a crumb topping with melted butter before and so I think this could be where the problem is? Maybe I added to much butter? I plan on making it sometime again in the near future and I will try cutting in the butter like I have in other crumb toppings to see how different it turns out. I think this will be my ‘go to’ banana bread recipe, with or without the topping.
Cinnamon Streusel Banana Bread
- FOR THE BREAD:
- 1 cup Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- 1 stick Unsalted Butter, At Room Temperature
- ½ cups Buttermilk
- 2 whole Overripe Bananas Peeled And Mashed
- 2 cups All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- FOR THE CRUMB TOPPING:
- ½ cups Powdered Sugar
- ½ cups All-purpose Flour
- ½ teaspoons Cinnamon
- 1 pinch Salt
- 4 Tablespoons Unsalted Butter, melted
- Preheat the oven to 350 F.
- Butter and flour a standard size (9×5) loaf pan.
- Beat together sugar, egg and vanilla. Add the butter and beat until completely smooth and the butter is fully incorporated. Beat in the buttermilk and bananas until combined. Set aside.
- In a separate bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated then pour the batter into the pan.
- Make the crumb topping by combining the powdered sugar, flour, cinnamon, salt and melted butter. Using your hands, crumble the mixture over the batter in the pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Have you ever made French Baguettes?? It sounds so complicated and looks like so much work. Especially dealing with the yeast, and kneading, why not just go out and buy a loaf?
With this recipe, the most complicated thing is having a spray bottle, and waiting for it to rise. There is no need to “activate” the yeast in just the right temperature water, and there is no kneading involved. Mix, proof, form, proof, spray, cook, and eat. Store bought baguettes can now be a thing of the past!
I have made this delicious recipe multiple times since Chef John has posted it on Food Wishes because it’s so easy. And, well, everyone keeps asking for more. This recipe uses a water bath in the bottom of the oven and a spray bottle to achieve a nice crunchy crust with a soft bread-y inside. If you don’t have a spray bottle, a pastry brush with water will work just fine.
The biggest thing I have learned is letting it sit long enough the first proofing to develop flavor. It’s supposed to rise for 12-14 hours for the first proof, and about an hour for the second proof. If you can go longer than 12 hours I highly suggest it. The dough will be kind of sticky, and it’s supposed to be that way. Just make sure you flour your hands and surfaces enough while working with it.
- ¼ teaspoon dry active yeast
- 1½ cups room temp water (325 grams)
- 1¾ teaspoons salt
- 18 ounces all-purpose flour (500 grams or about 4 cups)
- In a large bowl, mix together yeast and water, give it a stir and add in the salt.
- Next, mix in flour with a wooden spoon. It will look like it's too dry, or too wet at some points but don't worry, with a little arm power it will come together (as long as you measured or weighed everything.)
- Now cover the bowl with some plastic wrap and a towel and place in a turned off oven for 12-14 hours, or until it doubles in size.
- Once the dough has puffed, use a floured spatula to scrape out the dough onto a floured surface. Dust a bit of flour on top as well as your hands to shape the dough into a large rectangle. Now cut it into four pieces.
- Take a sheet pan lined with parchment or silicone pad and sprinkle some corn meal in the general shapes of the loaves.
- Now take one of your pieces and lightly fold and roll the dough until it's in a baguette form and place on your sheet pan over the corn meal. Repeat with the rest of the dough.
- Lightly dust the tops of the loaves with some flour. Take some plastic wrap and dust with flour, then place it over your baguettes to rise. Put these in a turned off oven for 1 to 1.5 hours, or until they double in size.
- Once doubled in size, take them out of the oven and preheat it to 550F. Place a 9x13 pan on the bottom rack filled with water.
- While you're waiting for the oven to preheat, make some slices in the tops of the baguettes. Just a few 45 degree slashes on the tops with kitchen sheers. If there are pointy edges sticking up, press them down so they don't burn.
- Now is the time for your spray bottle. Right before you put them in the oven, spray with a healthy dose of water. Bake for 5 minutes.
- When the timer goes off, quickly spray the bread with some more water and put back in the oven for 5 more minutes. They will still look very pale at this point.
- Once again, when the timer goes off, quickly spray the bread with some more water and put back in the oven for 5 more minuets. You will be able to see the crust starting to develop, maybe even a little bit of browning.
- The whole baking process should take about 15 minutes, until it's browned and has a nice looking crust.
- Remove from the oven and place on a cooling rack. But don't let that warm bread tempt you, wait until it's cooled all the way for maximum crunchy outside and soft inside to cut into it.
Now that the weather’s getting chillier, what’s better than a piping hot bowl of delicious, hearty soup? A piping hot bowl of delicious, hearty soup in a homemade bread bowl.
Not only is it a delicious addition to help round out your meal, a bread bowl makes for a great-looking plate.
I’ve always been a big fan of pairing bread bowls with corn chowder, but you can also try crock pot yellow curry, slow cooker bacon and turkey chili, or any number of other soup and soup-like meals.
Easy Bread Bowl Recipe
- Warm water
- 3 Tablespoons of active, dry yeast
- 1 stick butter, melted
- 2 Tablespoons sugar
- 3 teaspoons salt
- 6½ cups all purpose flour
- PAM cooking spray
- Preheat oven to 425.
- Lightly spray a cookie sheet with cooking spray and set aside.
- Add two cups and four Tablespoons of water into a large mixing bowl (or the mixing bowl for your stand mixer, if you have one).
- Sprinkle yeast over the water and allow it to foam (about 5-10 minutes).
- Mix in melted butter, sugar, salt, and flour until well combined.
- Knead dough for about 5-10 minutes.
- Punch down dough and slice into 6 separate pieces.
- Carefully form each piece into a ball.
- Place on cookie sheet and cook for 20-25 minutes, or until golden brown.
- Allow to cool, cut off the top, scoop out some of the bread-y innards (brutal!) and fill with the soup of your choice.
These pizza rolls are another inspiration from the Old Chicago’s menu. (What can I say? Pizza speaks to me.)
They are spectacular for taking to a casual social gathering – (sports ball viewing parties, etc). Flavorful, gooey, wonderful…
Is it weird that I am totally enamored with how pretty they look in the pan?
Call off your diet and let’s get to cooking!
Recipe type: Appetizer/Side
- Ranch Dressing
- 50 large slices of pepperoni or 100 of the mini slices.
- 2 cans of Pilsbury buttermilk biscuits
- Garlic powder
- Onion powder
- All-purpose pre-mixed Italian Seasonings
- 2 cups shredded Pepperjack cheese
- ½ cup shredded Parmesan
- 2 eggs, beaten
- Pizza sauce
- Preheat oven to 425.
- Open up the scary popping biscuit can and remove a single biscuit. Flatten and stretch the biscuit until it's about 50% wider than usual.
- Place a teaspoon sized dollup of ranch dressing in the center of the biscuit
- Place a slice of pepperoni on the dollup of ranch.
- Sprinkle with about a tablespoon of Pepperjack cheese, and then dust lightly with garlic and onion powder.
- If you looove pepperoni or are using the mini-sized slices, add another piece over the cheese.
- Gather up the edges of the biscuit (pretend like it is a little pouch of goodness) and pinch together until it is sealed tightly.
- Place the pouch-o-goodness seam side down in a 9 x 13 baking pan.
- Rinse and repeat the process with biscuit pouches until you run out of biscuits or run out of pans to hold them.
- Brush the biscuit pouches with beaten egg.
- Sprinkle biscuits with Parmesan and Italian Seasonings.
- Bake for 18-25 minutes or until golden brown.
- Serve with a side of pizza sauce.
I used to think popovers were complicated and stuffy – and golly was I ever wrong. With just a few ingredients and minimal prep, you’ll have an impressive and lovely carby appetizer to pair with whatever you’d like.
These are delicious and eggy on their own – subtle, and just flavorful enough to work as a light breakfast when paired with some fruit and hot tea. But if you want to kick them up a notch, you can also add butter, jam, or even a sprinkling of garlic powder.
I’m always impressed when they come out of the oven. Steamy, fluffy, and wonderful.
Special tools needed: a popover pan. Non-stick is preferable.
Easy Breezy Popovers
Recipe type: Popovers
- 3 eggs
- 1 cup milk
- 1 cup flour
- ¼ teaspoon salt
- Pam non-stick spray
- Popover pan
- Preheat oven to 400.
- Spray popover pan generously with Pam non-stick spray.
- Beat the eggs thoroughly, then whisk in milk, salt, and flour until well combined.
- Distribute the batter evenly in the popover pan and bake for 25 minutes.
- You'll know they're done when they are super tall and lightly brown.
- Serve immediately & enjoy!
I’m always excited when our fruit box delivery arrives. That is, until it’s about a week later and I’m freaking out over how to use the leftovers rather than let them spoil (I hate losing food/money due to poor planning on my part).
This time around, we received a beaaautiful shipment of figs. They were delicious on their own, but there were way too many for a household of three.
I chopped mine up so fast, I had to use this lovely photo by Nailia Schwarz
I started Googling recipes and found this one on About.com, of all places. Not my usual go-to for recipe hunting, but you can occasionally find some gems on there. If you’re careful.
Luckily with a few tweaks, it actually turned out great! Filling, flavorful, not too sweet. Just a lovely, fruity, cake-y bread that pairs very well with a cup of tea.
You can see here that it turned out a little short – I split it between three bread pans. I recommend you only use two for a taller, thicker loaf.
Try it for breakfast or an afternoon snack. It’s moist and wonderful as is, but you can also toast and butter it, if that’s your thing. Yum!
Hearty Fig Bread
Recipe type: Breakfast
- 2 cups figs, one cup mashed, one cup chopped
- 3 eggs
- 2 cups sugar
- ¾ cup vegetable oil
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup buttermilk
- 1 cup chopped pecans (optional)
- Preheat oven to 350 degrees.
- Whisk together eggs and sugar.
- Add in cup of mashed figs and ¾ cup vegetable oil, then whisk until combined.
- Sift together flour, baking powder. salt, and cinnamon.
- Alternate adding ½ buttermilk, ½ sugar & egg mixture, ½ buttermilk, and ½ sugar & egg mixture to the dry ingredients - stirring after each addition until well combined.
- Fold in pecans (if using) and cup of chopped figs.
- Split mixture evenly between two greased and floured baking pans.
- Bake for approximately 35-50 minutes or until a toothpick comes out clean.
Another one of my pinterestwinners, this came from An Edible Mosaic recipe blog. There are alot of other amazing recipes I can’t wait to try, like these Broccoli Cheddar bites, and this Cauliflower Garlic Crust “Breadsticks” just to name a few.
This may be the quickest easiest bread you will ever make. You don’t need anything fancy, just some measuring instruments, a bowl, a wooden spoon, cheese grater, and a loaf pan. Make sure you use a beer you enjoy drinking, you can really taste it in this recipe.
This was my first time making this bread. Next time I might add in a little garlic or jalapeño. This bread is a nice little treat all on its own, but would go great with dinner or soup to dip it in. The name of the bread has left me tongue tied, I find myself calling it Cheddar Deer Bread.
Cheddar Dill Beer Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1¼ cups (10 fl oz) beer, room temperature (non-alcoholic is fine)
- 4 oz sharp cheddar cheese, shredded
- 2-3 Tablespoons minced fresh dill (best option) or 1 Tablespoon of dry dill
- 2 Tablespoons salted butter, melted (plus a little more room temperature butter to grease the loaf pan)
These boys were begging for shredded cheddar pieces.