hayden has been asking for some banana bread for several days now, along with pretending to make all sorts of blueberry treats: pie, cake, you name it. but when i suggested that we bake some banana bread with blueberries in it, she balked. she wanted nuts in her banana bread, she informed me, and then of course her daddy also likes some chocolate chips in his banana bread. so this is what we made this morning ...
banana-nut-chip bread
1 cup unbleached all-purpose flour
1/2 cup organic cane sugar
1/2 t baking soda
1/2 t baking powder
1/2 t fine sea salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger
2 very ripe organic bananas, mashed
1 large organic egg
1/4 cup walnut oil, or canola oil
1/2 t natural vanilla extract
1/3 cup chocolate chips
1/4 cup chopped walnuts
1/4 cup chopped pecans
turbinado sugar, liberally sprinkled on top
grease 9"x5" loaf pan with oil. bake at 350 degrees fahrenheit for about 45 minutes, or until loaf springs back to the touch. be sure to turn halfway through to ensure even baking throughout.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
my new baking buddy
durham has already proven himself a worthy companion, as he has twice this week been a most willing and agreeable baking buddy. today, we cleared a leftover can of pumpkin puree and bag of pumpkin seeds out of the cupboard by baking this recipe...
pumpkin-pecan bread
3 cups unbleached all-purpose flour
2 t baking soda
1-1/2 t nutmeg
1-1/2 t ginger
1-1/2 t cinnamon
1-1/2 t cloves
1/2 t fine sea salt
1 cup vegetable oil
1-1/2 cups natural cane sugar
1-1/2 cups light brown sugar
4 large organic eggs
1 (15-oz) can organic pumpkin puree
1 cup water
1 cup raw pecan pieces
topping
3/4 cup firmly packed light brown sugar
3 oz unsalted butter
2 t ground cinnamon
3/4 cup pumpkin seeds
preheat oven to 350 degrees. grease a 9x13 pan with oil, or line with parchment paper.
in a medium bowl, sift the dry ingredients (flour --> salt) and set aside.
in a separate, large bowl, whisk the oil and both sugars. add the eggs, puree, and water, and whisk until combined. stir in the dry ingredients, then gently stir in the pecan pieces. pour the batter into the prepared pan.
to make the topping: place the butter, sugar, cinnamon and pumpkin seeds in a small saucepan. over medium flame, heat the mixture until the butter and sugar have melted. spoon the mixture over the batter, distributing it as evenly as possible.
bake for approximately 50 minutes, or until the center springs back to the touch. be sure to turn the pan after the first 25 minutes to ensure even baking throughout.
pumpkin-pecan bread
3 cups unbleached all-purpose flour
2 t baking soda
1-1/2 t nutmeg
1-1/2 t ginger
1-1/2 t cinnamon
1-1/2 t cloves
1/2 t fine sea salt
1 cup vegetable oil
1-1/2 cups natural cane sugar
1-1/2 cups light brown sugar
4 large organic eggs
1 (15-oz) can organic pumpkin puree
1 cup water
1 cup raw pecan pieces
topping
3/4 cup firmly packed light brown sugar
3 oz unsalted butter
2 t ground cinnamon
3/4 cup pumpkin seeds
preheat oven to 350 degrees. grease a 9x13 pan with oil, or line with parchment paper.
in a medium bowl, sift the dry ingredients (flour --> salt) and set aside.
in a separate, large bowl, whisk the oil and both sugars. add the eggs, puree, and water, and whisk until combined. stir in the dry ingredients, then gently stir in the pecan pieces. pour the batter into the prepared pan.
to make the topping: place the butter, sugar, cinnamon and pumpkin seeds in a small saucepan. over medium flame, heat the mixture until the butter and sugar have melted. spoon the mixture over the batter, distributing it as evenly as possible.
bake for approximately 50 minutes, or until the center springs back to the touch. be sure to turn the pan after the first 25 minutes to ensure even baking throughout.
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