Banana Chocolate Chip Bread

Banana Chocolate Chip Bread (from Like)

Preheat oven to 325. Cook for 1 1/2 to 2 1/2 hours.

1 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1/4 tsp. salt
4 cups flour
6 large bananas
1 1/2 to 2 cups chocolate chips or nuts

Cream butter and sugar. Add eggs; stir in dry ingredients; stir in bananas and chocolate chips or nuts. Bake for 1 1/2 to 2 1/2 hours.

Bagel Sticks

No-stick cooking spray
3 1/2 to 4 1/2 c. all purpose or unbleached flour
2 tbsp. sugar
1/2 tsp. salt
2 pkg. active dry yeast
1 1/2 c. water
1 egg, separated
2 quarts water
1 tbsp. sugar
1 tbsp water
2 tbsp sesame seed

Spray cookie sheets with cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 c. flour, 2 tbsp sugar, salt and yeast; blend well. In small saucepan, heat 1 1/2 c. water until hot (120 to 130F). Add hot water and egg white to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 3/4 to 2 1/4 c. flour to form a stiff dough.

On floured surface, knead in 1/4 to 3/4 c. flour until dough is smooth and elastic, about 7 minutes. Place dough in bowl sprayed with cooking spray; cover loosely with plastic wrap and cloth towel. Let rise in warm place until ight and doubled in size, about 30 minutes.

Punch down dough several times to remove all air bubbles. Divide dough into 16 equal pieces; shape into 6-inch sticks. Place on sprayed cookie sheets. Cover loosely with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, about 10 minutes.

Heat oven to 375. In Dutch oven, combine 2 quarts water and 1 tbsp sugar. Bring to a boil. Cook 2 bagel sticks at a time in boiling water for 30 seconds, turning once; drain with slotted spoon. Return to sprayed cookie sheets. In small bowl, combine egg yok and 1 tbsp. water. Brush over bagel sticks; sprinkle with sesame seed. Bake 375 for 20 to 24 minutes or until light golden brown. Immediately remove from cookie sheets.

Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread (from here)

1/3 c. vegetable oil (I used mostly applesauce and a little bit of oil)
1/2 c. honey
1 tsp. vanilla extract
2 eggs
1 c. mashed bananas (2 bananas mashed...I didn't measure)
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tsp baking soda
1/4 c. hot water
1/2 c. chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). (I did 300 on convection bake. It still took a good hour to cook.)
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Notes: Soooooo good. I subbed the oil with 3/4 c. apple sauce and 1/4 c. oil, and it was still moist and great!

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Streusel-Topped Pumpkin Bread

Streusel-Topped Pumpkin Bread (from here: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/streusel-topped-pumpkin-bread/ )

* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

B B Banana Bread

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1 tbsp dry milk powder
1/8 tsp. salt
1/2 c. brown sugar (optional)
1 1/2 tbsp ground flax seed
1 egg
1/2 c. organic 1% milk
2 tbsp unsalted butter, melted
1/4 c. low fat vanilla yogurt
1/2 tsp vanilla extract
3 ripe bananas
1 c. chopped almonds

1. Preheat oven to 350F. Coat an 8 1/2 x 4 1/2 inch pan with cooking spray.

2. Mix the dry ingredients (flours, baking soda, dry milk powder, salt, brown sugar, and ground flax seed) together in a medium bowl.

3. In a separate bowl, whisk the egg. To the egg, add the milk, melted butter, yogurt, and vanilla. Whisk until combined and mash in the bananas.

4. Stir the wet ingredients into the dry until just incorporated. Do not overmix.

5. Transfer batter into the prepared pan. Top with the chopped almonds, and bake for 40 minutes, or until golden brown. Cool for 10 minutes, then serve.

Pumpkin Banana Bread (from Marlee)

I had to bake the bread for 65 minutes in a 9X5. Many people commented that mini loaves and muffins seemed to turn out best, due to the larger loaf taking so long to bake (it may burn a little on the outside before the inside is done).


2 ripe bananas, mashed
2 eggs
1/3 cup yogurt
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
2.In a large bowl, stir together the mashed banana, eggs, yogurt, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.