Subscribe via RSS

Roasted Strawberry Banana Bread

This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!

I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from roasting so you get the flavor of the strawberries in every bite.

Roasted Strawberry Banana Bread
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg

Ingredients:

  • 1-1/4 cups strawberries, diced
  • 3 ripe medium bananas, mashed
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar (not packed)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray

Directions:

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Incoming search terms:

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed ? Winner Announced**

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed – Winner Announced**

by Pam on November 1, 2012

I had very ripe bananas to use up so I went in search of a fun new banana bread recipe to try out.  I adapted a recipe from Alida’s Kitchen[1] that looked too incredible to resist.  It made my house smell incredible while it baked and it turned out moist, beautiful, and so delicious.  My kids thought it was the BEST banana bread ever & gobbled up the whole loaf within two days.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth.  Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended.  Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted.  Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter.  Swirl batters together using a knife.  Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean.  Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve.  Enjoy.

GIVEAWAY – **Giveaway Closed – Winner Announced**

       

Spicy Aprons[2] is giving one of my readers an apron of their choice (valued at $29.99).  These aprons are beautiful, really well made, and would be the perfect gift for anyone.   Make sure you check out the Spicy Apron’s Etsy page[3] to see all of the aprons. All you have to do to enter this giveaway is comment on this post and tell me which apron from her site is your favorite. GOOD LUCK!!!

Bonus Entries:

The giveaway is open until Sunday, November 4, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Spicy Aprons.

If you want to purchase an apron, my readers will receive free shipping if you mention the coupon code free4u when ordering

Print[4]



Marbled Chocolate Banana Bread




Yield: 8-10

Prep Time: 15 min.

Cook Time: 70-75 min.

Total Time: 90 min.



Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups mashed ripe banana (3 bananas)
2 eggs
1/3 cup low fat buttermilk
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Cooking spray
Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alida’s Kitchen

References

  1. ^ Alida’s Kitchen (www.alidaskitchen.com)
  2. ^ Spicy Aprons (www.etsy.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Date bread

If this looks familiar, it’s because it is almost identical in every way to a Banana Bread For Dory (q.v.) but it uses dates instead of bananas.

I wanted to try this out because my friend Becky B brought over a sticky date cake the other day and it reminded me of the packet of dates in the larder I had been meaning to use to make a sticky toffee pudding, but have never quite found the excuse for.

It’s also because I do LOVE that banana bread recipe but quite often don’t find I have quite the right number of overripe bananas to justify it. So I wondered if it was possible with dates. And it is! It is still a sort of date bread, rather than a cake, because it’s not especially sweet, which I think is a good thing. You could definitely spread this with butter, for example. Like all cakey/breads that are not a sponge, this keeps very well in tupperware for a few days.

Becky B did a terribly clever thing with HER date cake, which was to soak it, in the manner of a lemon drizzle cake, with a caramel sauce that she bought from Waitrose – it was Bonne Maman, she said: “Confiture de Caramel”. She thinned it with some hot water, pricked the cake all over with a skewer and then went MAD with the sauce. It was really, really fab. My mother always says that things that other people have made for you are always more delicious than something you have made yourself, but still – Becky B is a terrific cook.

You can also make your own caramel sauce if you are that sort of person – there is a recipe somewhere on here, have a rummage.

So here we go

Date bread

150 veg oil
200g dark brown sugar
1 tsp vanilla extract
2 eggs
250g dates
75g natural yoghurt
1 tsp bicarb of soda
1 tsp baking powder
1/4 tsp salt
225g wholemeal spelt flour (get it from Waitrose)
2 tbs caster sugar or cane sugar

1 Pre-heat your oven to 170C and butter a 2lb loaf tin and line it (YES you must do this, don’t be lazy) and line a baking sheet, too.

1 In a bowl whisk together the oil, sugar, vanilla and eggs

2 Chop up the dates roughly then put them in a bowl and pour over boiling water to just cover them. Leave them to soak for 20 mins then drain them and sort of gently mash them through the sieve to get out most of the water.

3 Add the youghurt to the dates and mix together. Sprinkle over the bicarb of soda, baking powder, and salt and stir again.

4 Mix the date mixture and the sugar/egg mixture together. Then sprinkle over the flour and stir until things are only just combined. Over-mixing is disastrous here so stop as soon as you can’t see any more flour. Spoon the batter into your smugly-lined tin.

5 Sprinkle some sugar – caster, cane or granulated -down the spine of the loaf and then put in the oven.

7 Bake for 45-50 mins.

HOW is Kitty, people say to me. How is she, how is she? I don’t talk about her that much any more because she is just off my hands. She turns two in February but she has been off since she turned 18 months old and could walk, talk, ask for things, watch tv, sit and draw or look at her books, play imaginary games with her stuffed animals, scoot around the kitchen on her little trike and so on. She is an actual person these days and it’s such a relief, I can’t tell you.

When I look back on some of the darker things I wrote when she was small I feel awful, so guilty. But it must have been bad for me to write those things, it must have been like that. She’s now this little chattering pixie, everyone wants a piece of her, everyone wants a smile and to hear her squeak “I’m knackered!” – her first party trick.

I used to dread her waking up in the night – the thought of it made me feel actually sick with anxiety. Now sometimes I wake in the night and hope that she might wake, too and need me. But she never does.

Here is a picture of Kitty with her bunny, her hair a bit wild from her nap. Note how she is gripping the bunny quite hard round the neck – I think she is trying to get him to tell her where the chocolate is. I can get pictures printed on t-shirts, mugs, bags and mousemats for a small fee if anyone is interested?

Though I can see the benefits of babies, I suppose. They are not constantly after your iPad and whatever it is that you are eating. And they don’t have a massive fucking tantrum when you try to stop them from doing incredibly dangerous things.

 

Incoming search terms: