I rarely make banana recipes. It's not that I have a thing against bananas, it's actually the totally opposite, I love bananas, and also my whole family. Whenever I buy a bunch they're finished in a couple of days. So when I planned to bake Banana Spice Bread, I actually hid a couple bananas from my family - no joke. By the end of the week, they were speckled with black spots, just the way I wanted 'em.
I've made banana bread before, but I wanted to try something a little different, when I found this recipe on BigOven.com, I thought it was perfect because a) I love that spiced flavour in baked goods and b) I have a ton of cinnamon, ginger, and nutmeg and it really gives me another opportunity to use these spices up before they lose their flavour.
The bread tasted pretty good. My only concern is that it was lacking that spicy kick that I like. I'll probably do this recipe again, but increase the spices, add cloves (about 1/2 teaspoon) and see how it turns out.
-Ann
I've made banana bread before, but I wanted to try something a little different, when I found this recipe on BigOven.com, I thought it was perfect because a) I love that spiced flavour in baked goods and b) I have a ton of cinnamon, ginger, and nutmeg and it really gives me another opportunity to use these spices up before they lose their flavour.
The bread tasted pretty good. My only concern is that it was lacking that spicy kick that I like. I'll probably do this recipe again, but increase the spices, add cloves (about 1/2 teaspoon) and see how it turns out.
-Ann
Banana Spice Bread
by catgurrl on Big Oven
1/2 cup vegetable oil
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
3 tablespoons low fat milk
1 cup bananas (2 large ripe bananas)
2 cups flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup walnuts or pecans (optional)
Directions
1. Preheat oven to 350F degrees.
2. If using a silicon 9 X 5 inch loaf pan, lightly brush the inside with melted butter, place on a sturdy baking sheet. If using a metal or glass pan, lightly spray with cooking spray, and line the bottom of the pan with a piece of parchment paper cut to fit. Spray again with cooking spray and set aside.
3. With an electric mixer on medium speed, beat together oil, granulated sugar, brown sugar, milk, vanilla, and bananas until blended and creamy, about 3 minutes. Sift together the flour, nutmeg, cinnamon, ginger, salt, soda, and baking powder. With the mixer running, slowly add the dry ingredients to the sugar mixture, beating just until thoroughly combined. Scrape down the sides of the bowl during the mixing. Stir in the nuts.
4. Transfer the batter to the prepared pan. Bake about 50-60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let the bread cool in the pan 5 minutes on a cooling rack before removing from the pan. For silicone pans, loosen the sides simply by pulling away the bread, then press from the bottom of the pan. For other pans, loosen sides by running a knife around the edge. Remove the parchment paper and let cool completely before slicing.
~Makes one 9 X 5 inch loaf (12 pieces)
Directions
1. Preheat oven to 350F degrees.
2. If using a silicon 9 X 5 inch loaf pan, lightly brush the inside with melted butter, place on a sturdy baking sheet. If using a metal or glass pan, lightly spray with cooking spray, and line the bottom of the pan with a piece of parchment paper cut to fit. Spray again with cooking spray and set aside.
3. With an electric mixer on medium speed, beat together oil, granulated sugar, brown sugar, milk, vanilla, and bananas until blended and creamy, about 3 minutes. Sift together the flour, nutmeg, cinnamon, ginger, salt, soda, and baking powder. With the mixer running, slowly add the dry ingredients to the sugar mixture, beating just until thoroughly combined. Scrape down the sides of the bowl during the mixing. Stir in the nuts.
4. Transfer the batter to the prepared pan. Bake about 50-60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let the bread cool in the pan 5 minutes on a cooling rack before removing from the pan. For silicone pans, loosen the sides simply by pulling away the bread, then press from the bottom of the pan. For other pans, loosen sides by running a knife around the edge. Remove the parchment paper and let cool completely before slicing.
~Makes one 9 X 5 inch loaf (12 pieces)
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Are you into simple, fast, delicious desserts that looks fancy and complicated? Yes? Of course you are. Who isn't, right? Lets make crepes, then. Yay! With Dulce de Leche and Banana. Yum! And Banana and Nutella. Yum²!!
-Ana
-Ana
Crepes
1 cup milk
3/4 cup all-purpose flour
2 tablespoons (40g) unsalted butter, melted
2 eggs
1 tablespoon sugar
Pinch of salt
1. Using a blender, put all the ingredients and beat until combined. Let it rest for 45 minutes.
2. Heat a medium non-stick frying pan over medium heat, greased with butter. It's important to use a non-stick frying pan, otherwise it'll be very hard to flip the crepes.
3. Put a small amount in the center of the pan and start doing circular motions to cover all the bottom of the pan. Don't put too much batter or it will be very thick and you won't be able to fold the crepe.
4. Loose the sides and flip the crepe. Let it brown a little bit and transfer to a plate. Repeat with the remaining batter.
5. For the filling: Spread some dulce de leche or nutella at the top half and add some sliced bananas or fruit of your choice. Grab the bottom half (the one that doesn't have any flilling) and fold the crepe in two. Fold it in half again, forming a triangular shape. Note from the picture above that I put the filling only in 1/4 of the crepe. But don't do it like me! Go all the way. Be happy. =)
6. Tah-dah! It's ready to serve. Enjoy.
~Makes 8 medium crepes.
1. Using a blender, put all the ingredients and beat until combined. Let it rest for 45 minutes.
2. Heat a medium non-stick frying pan over medium heat, greased with butter. It's important to use a non-stick frying pan, otherwise it'll be very hard to flip the crepes.
3. Put a small amount in the center of the pan and start doing circular motions to cover all the bottom of the pan. Don't put too much batter or it will be very thick and you won't be able to fold the crepe.
4. Loose the sides and flip the crepe. Let it brown a little bit and transfer to a plate. Repeat with the remaining batter.
5. For the filling: Spread some dulce de leche or nutella at the top half and add some sliced bananas or fruit of your choice. Grab the bottom half (the one that doesn't have any flilling) and fold the crepe in two. Fold it in half again, forming a triangular shape. Note from the picture above that I put the filling only in 1/4 of the crepe. But don't do it like me! Go all the way. Be happy. =)
6. Tah-dah! It's ready to serve. Enjoy.
~Makes 8 medium crepes.
Those crepes look delish.
ReplyDeleteThose crepes and that banana bread... I want both *__*
ReplyDelete@Ann: You HAVE to try them. So good! =)
ReplyDelete@Kleber: I want them, too!! Nham nham....
You said you have to learn how to cook so why not start with these treats?? You will love them, for sure. =)
Banana AND Nutella, Juliana? This combination sounds REALLY promising!
ReplyDelete