Easy Banana Bread {Lightened Up}

April 5, 2011

As many of my readers probably know by now, I really love quick breads and eat them almost everyday (on the days that I don’t eat them, I get really grouchy). A few of my friends have asked me whether I have tried to make my banana bread lighter.  And the answer is yes, of course I have! I honestly don’t recall where the source of this recipe was, I have had this for over 15-years, but it is a lighter version of this Easy Banana Bread recipe that I posted earlier this year.

Of all of the other quick breads that I have made, this is the only version that I must say transformed beautifully into a “lighter” bread without losing its beautiful flavor and texture.  I substitute half of the butter with unsweetened apple sauce, use white wheat flour, omit the walnuts, and add a little bit more of mashed bananas into the mixture. Finally, I add a couple of tablespoons of dark chocolate chip morsels because dark chocolate has been said to be healthy! But feel free to omit those. The key here is to make sure that the bananas are very ripe; to ensure that they are tender and have excreted all of that sweet goodness. With this lighter version, I think I can have an extra slice! By the way, I’m absolutely in love with this cinnamon pecan streussel, so I added some for topping–and they were divine. Happy baking! 🙂

Source: Blissfully Delicious original

Ingredients
1-3/4 cups white wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter/margarine, softened
1/3 cup of unsweetened apple sauce
2/3 cup firmly packed brown sugar
1/2 tsp salt
2 large eggs
1-1/2 cup mashed ripened bananas (make sure that the banana skin is almost black)
2 tablespoons of dark chocolate chip

Directions

Blend in everything, bake at 350 degree for an hour in a 10×4 pan or, in 2 loaves of 8×3.

Yield: 8 servings per loaf.


Banana Stuffed French Toast

January 22, 2011

As soon as I  saw this recipe printed on a recent Williams Sonoma catalog, I knew that I had to make these. I love having bananas for breakfast; and love them in all of my baked goods.  I don’t normally make French Toast at home not because I don’t love them-but because I don’t have access to places that sells breads that would make wonderful French Toast. This was a great excuse for me to make Challah; which I had been putting off for a very long time. While this recipe calls for a specialized panini maker; I think they be as wonderful as well on a regular griddle; you just need to flip them to ensure that both sides get browned. I really loved how the caramelized bananas inside the gorgeous challah slices really added sweetness and interesting contrast of texture to the crispy bread. I think having the right kind of bread is very critical in this recipe. If you are looking for something special to make; this may be one to try. Next time, I would also double the amount of caramelized bananas and used them as topping as well.  Happy eating!

In case you’re looking for more breakfast recipes that uses this power fruit; check out the following recipes:

Banana Bread, Easy
Banana Bread, Flour Bakery Famous
Banana Bread, Kona Inn
Banana Crunch Muffins
Banana Pecan Muffins

Recipe by Chef Bryan Voltaggio via Williams Sonoma

Ingredients
2 Tbs. unsalted butter
2 Tbs. plus 1/2 cup granulated sugar
2 Tbs. water
2 large ripe bananas, peeled and cut into 1/2-inch rounds
1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 inches thick
2 cups milk
6 eggs
1/2 tsp. ground cinnamon
1/4 tsp. granulated honey ( I used 1/4 tsp of regular honey–not sure if this was the correct amount)
Seeds from 1/4 vanilla bean

Directions
In large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbs. granulated sugar and the water, stirring to dissolve the sugar. Cook until the mixture is lightly caramelized, 4 to 5 minutes. Add the bananas and cook, stirring occasionally, until tender, 1 1/2 to 2 minutes. Transfer to a small bowl and let cool. Using a small, sharp knife, cut a slit 2 inches long in one side of each bread slice, cutting three-fourths of the way. Stuff the pockets with the banana mixture, dividing evenly.

Preheat an electric panini maker to “panini” mode. Set a wire rack on a baking sheet.

In a large bowl, combine the milk, eggs, cinnamon, granulated honey, the 1/2 cup granulated sugar and the vanilla bean seeds and blend with an immersion blender. Pour into a baking dish. Soak half of the bread slices for 5 minutes, turning occasionally.

Place the bread on the panini maker and cook, adjusting the top plate so it lightly presses the bread, until browned, 4 to 5 minutes. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices. Serve the French toast with maple syrup and your favorite toppings.

Yield 6.


Easy Banana Bread

January 31, 2010

Banana bread is simply one of my favorite things to bake. I have tried several different recipes in the past; some that I have liked, and other were okay. But I keep on going back to this hand-written recipe that I can’t even remember the source. I have been making this version below for probably over 15 years. There is nothing fancy or special with recipes; it calls for standard pantry items and very ripe bananas. I usually wait until my bananas are very brown that they give off these incredible sweet smell, then I would look forward to making these on the weekends’ morning.

If you want to try other varieties, here are the two that I have posted in the past:

Banana Bread, Flour Bakery Famous
Banana Bread, Kona Inn

Ingredients
1-3/4 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
2/3 cup butter/margarine, softened
2/3 cup firmly packed brown sugar
1/2 tsp salt
2 large eggs
1 cup mashed ripened bananas
2/3 cup chopped walnuts

Directions

Blend in everything, bake at 350 degree for an hour in a 10×4 pan.

Yield: 10 servings


BB: Mango Banana Daiquiris

August 13, 2009

Veronica from Supermaket Serenade chose our first August recipe for the Barefoot Bloggers group. This Mango Banana Daiquiris was such a perfect drink for a warm August day and I was thrilled & were looking forward to try it this month. Unfortunately, neither Red nor I were very thrilled with the flavor of this drink, I don’t know why. We felt like maybe our mango wasn’t ripe enough? I’d be interested to hear what other people think!

I do must say though, the dark rum that I used in this recipe reminded me of Jamaica & that wasn’t a bad thing! Cheers!

DSC06797

Mango Banana Daiquiris
Serves 4

Ingredients
2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum, such as Mount Gay
Mango slices, for serving

Directions
1. Place the mango, banana,  lime juice, sugar syrup, and rum in a blender and process until smooth.
2. Add 2 cups of ice and process again until smooth and thick.
3. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.  Chill.

Mango Daiquiri on Foodista