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Archive for the ‘Loaf’ Category

What to bake when the weather decides that it is no longer summer and suddenly dives into fall and does a complete 180? Pumpkin things? It should happen. Warm soups? I’m still not on the band wagon. Apple treats? Definitely fall like.

What do I opt for? Strawberries. Just trying to bring back the warm weather and the excitement that last June brought. You’re all welcome/could I be any more backwards?

Quite a while ago, a friend on my soccer team brought homemade banana bread to one of our games to share post-victory (best teammate ever award goes to Carla).

Side-note, banana bread pairs much better with soccer than the typical half time oranges that I never was a fan of. Good thing my mother was my childhood team’s “orange lady” and decided that hot chocolate was a good idea for half time too. Thanks mom for encouraging my fat years.

Back to the banana bread. It was amazing, I wanted the recipe, I got the recipe, I altered the recipe, I devoured the entire loaf to myself. What else is a girl to do when she’s home alone for a month!? This loaf would be delicious no matter what you throw in, I decided to get creative (a rarity) and opted for strawberries AND chocolate chips alongside the banana, but do what works for you.

Would these be good as muffins? Obviously. Breakfast? When else do you eat muffins? Post-work out? Tested and approved. Lunch? Snack? Dessert? Yes, yes and yes. Just not for dinner. Come on, we need at least a little bit of balanced eating in there somewhere.

 

Vegan Banana Bread

3-4 very ripe bananas    1 cup brown sugar

1 tsp vanilla                   2 cups flour

1 tsp baking powder       1/2 tsp baking soda

1 tsp cinnamon              1/4 cup milk mixed with 1 tsp vinegar

1/2 cup applesauce

Preheat oven to 350 degrees F. Grease the bottom and sides of a small loaf pan (8 X 4).

In a medium bowl mash bananas with sugar and vanilla until combined and creamy.  Add in the milk and applesauce.

In a large bowl combine the flour, soda, powder and cinnamon.

Add the dry ingredients to the wet ingredients and stir until just combined and the batter is thick and chunky. (At this point feel free to add chocolate chips or any other desired ingredients).

Pour batter into greased loaf pan and for 55-65 minutes.

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They say that bad things happen in 3’s.

Case in point when I lost a wallet on 3 different occasions in 2 months. The first time I left my purse (wallet, keys, cell phone, aka my life) on the bus at 11pm. It wasn’t pretty but an incredible friend of mine drove me down to the bus depot at that nasty hour and I got everything back. Not a thing was taken.

Time number two was when I was visiting one of my favorite people in Minnesota. My wallet was left at the IHOP but thankfully turned in by some kid, again everything just as I had left it.

And finally the time I put my Mom’s wallet on the trunk of the car and we drove away. Some nice lady found it in the middle of the road and dropped it off at our house. Amazing right!? 3 wallets lost and 3 wallets returned, nothing ever taken.  Honest people really do exist and I couldn’t be more appreciative.

In other news, I’m currently sitting at baking blunder #2, waiting for #3 to strike at any time. I made Peanut Butter Brownies, followed the instructions to a T, baked them for 40 minutes as suggested, but they ended up being totally overbaked. Not fun.

Then there was this loaf. I baked it for 50 minutes, like the recipe said, the toothpick came out clean in a few places and the top was a nice golden color. After 10 minutes of cooling I attempted to flip the loaf out of the pan and uncooked batter came oozing out of the center. Perfect. Absolutely perfect. Solution…attempt to bake the darn thing again. Fortunately it worked. The top was pretty dark but the inside is delicious. So lemony and moist. I hate the word moist. Mmmmoist. But better moist than dry!

The combinations for this loaf are endless but I would recommend the lemon and blueberry…although come summer and blackberry season you can bet your bottom dollar that I’ll be trying that combo. Until then I’ll be waiting for baking blunder #3 to pass. Wish me luck!

Lemon Yogurt Loaf

Adapted from Smitten Kitchen

1 1/2 cups + 1 tbsp flour     2 tsp baking powder
1/2 tsp salt                          1 cup vanilla yogurt
1 cup + 1 tbsp sugar           3 eggs
2 tsp grated lemon zest      1/2 tsp vanilla

1/2 cup vegetable oil           1 1/2 cups blueberries (fresh or frozen)

1/3 cup lemon juice

Preheat oven to 350°F.

Line the bottom of a loaf pan with parchment paper. Grease and flour the pan.

Combine 1 1/2 cups flour, baking powder, and salt.

In another bowl, mix the  yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.

Mix the blueberries with the remaining tablespoon of flour and fold into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done cool in the pan for 10 minutes before flipping out onto a cooling rack. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, or use a toothpick to make tiny holes that draw the syrup in better). Cool.

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