Banana Cranberry Bread

If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!

It’s snowing here today – the kind of day I look for any excuse to turn on my oven so I can warm up my home with the scent of fresh baked goodness. With ripe bananas on my counter, and some cranberries left over from yesterday’s pear-cranberry crumble^[1], I knew exactly what I wanted to make.

This bread turned out moist and wonderful, I love the contrast of the sweet bananas with the tart cranberries in each bite. Some other Skinnytaste banana bread recipes you may enjoy are Banana Nut Bread, Roasted Strawberry Banana Bread, Petite Chocolate Chip Banana Bread Loaves, and Pumpkin Banana Bread.^[2]^[3]^[4]^[5]

Stay warm and enjoy!

Banana Cranberry Bread
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Points+: 3 pts
Calories: 94.2 • Fat: 2 g • Protein: 2 g • Carb: 20 g • Fiber: 2 g • Sugar: 11 g
Sodium: 105 mg • Cholesterol: 4 mg

Ingredients:

1 cup fresh or frozen cranberries
2 tbsp sugar
2 tbsp water
baking spray
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
3 ripe medium bananas, lightly mashed
1 1/2 tsp vanilla extract
1/2 tbsp turbinado sugar

Directions:

In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.

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

In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, 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 cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.

References

^{^} pear-cranberry crumble (www.gordon-ramsay-recipe.com)
^{^} Banana Nut Bread (www.gordon-ramsay-recipe.com)
^{^} Roasted Strawberry Banana Bread (www.gordon-ramsay-recipe.com)
^{^} Petite Chocolate Chip Banana Bread Loaves, (www.gordon-ramsay-recipe.com)
^{^} Pumpkin Banana Bread. (www.gordon-ramsay-recipe.com)

The carbonara … from Puglia! – The Italian kitchen – Italian Cuisine

When it comes to the great classics of cooking, tradition and parochialism are the masters. Take the bacon and egg, trouble to mention alternative ingredients, the purists would shout at the scandal. And yet, those who love cooking share Picasso's thinking "Learn the rules like a professional, so you can break them like an artist”And pursues its goal even at the table.
Here then are the many variations, many pasta shapes, many reinterpretations, regional, creative, gourmet. Like this one, of the chef Domingo Schingaro, that from the starred restaurant Due Camini gives us a version that is a perfect contamination of Apulian ingredients with the contemporary elegance of Borgo Egnazia.

Carbonara Pugliese by Domenico Schingaro

Ingredients for 4 people
For fresh pasta laganari
Durum wheat flour Senatore Cappelli 400gr
Warm water 250 gr
Evo Oil 20 gr

For the caciocavallo mousse
Caciocavallo 100 gr
Cream 30gr

For the egg cream
Egg yolks n. 4

For the creaming
Capocollo by Martina Franca
Garlic
Mediterranean herbs

Equipment
1 siphon, 1 small plate, 1 whisk, 1 non-stick frying pan, 1 large saucepan for pasta, guitar for fresh pasta.

Method
For the Laganari:
Put the flour on a cutting board, pour in the water until the dough is smooth and homogeneous. Cover with a plastic wrap and let stand in the fridge for 40 minutes, divide the dough into 4 and roll each ball with a rolling pin, place it on the guitar and with a rolling pin make a slight pressure to make the Laganari, place the spaghetti on a tray.

For the caciocavallo mousse:
Put the cleaned and chopped podolico caciocavallo in a bain-marie; in a small bowl with the cream, bring the two ingredients to 60 °, blend and place in a siphon with two charges to keep warm.

For the egg custard:
Put the egg yolks in a small bowl and whisk the egg until the egg temperature is 60 °; we will thus obtain a pasteurized cream.

For the creaming
We obtain a bunch tied with kitchen string with herbs from the Mediterranean (sage, thyme, rosemary).
In a non-stick pan put a drizzle of extra virgin olive oil and let the lightly crushed garlic clove season, add the bunch of herbs, let it cook for a few minutes, remove the herbs and garlic and add the capocollo cut into thin slices after in very fine julienne, we roast the capocollo in a pan very quickly and turn off the heat.

Flat finish
Cook the Laganari in abundant water, season with salt, drain in the non-stick pan with Capocollo, stir over a high heat and add a little of the cooking water; away from the fire, add the egg cream and stir quickly incorporating as much air as possible,
Serve and finish with the caciocavallo mousse.

Easter 2019: eggs, doves and wines to party – Italian Cuisine

An Easter more spring than ever, this year!

173209 The distance from Christmas doffers offers us the perfect excuse to linger a little more on Easter delights, to be enjoyed at home but also outdoors, in the classic Easter Monday picnic, during this long and welcome period of bridges and holidays.

And speaking of festivities: if at Christmas we have spoiled the little ones, at Easter we spoil the grown-ups a bit! Let's start with a really chocolate egg extrafondente: Baule Volante he also proposes one at 92%, a caliber that only mature palates in terms of gourmet experience can appreciate in all its refinement. Rosso festa, like all the company's products, is strictly organic and sweetened with only cane sugar (€ 14.90).

173203 Luigi Záini proposes the new egg dark with hazelnuts as part of the Emilia collection. An egg dedicated to adults, whose surprises I'm small tools from confectionery, silicone molds is magnets from the fridge for … Emilia brand addicted! (8.90 EUR). 173212 And for the most glamorous Easter ever, yesholo in the shop Záini Milan, here a tempting and surprising temptation: theEaster egg Ruby, 600g of pure pink chocolate, with an unmistakable taste that conceals to his inside a precious jewel. Wrapped in embossed aluminum and velvet ribbon, it is only sold in the Via De Cristoforis shop at a cost of Euro 40.00.

173215 Easter also takes on glamor with Trunks, which paired with Primadonna Collection combines chocolate and fashion. Among the proposals Big Signatures of Bauli, we let ourselves be inspired by this all-female: 210 g eggs. in extra dark chocolate version (cocoa: 70% min.) and superior to milk, which they hide intriguing designer surprises from this brand known for its fashion accessories – as well as for footwear.

173206 Can't decide between bitter and milk chocolate? Here for you the Big Egg of Amedei, artisan chocolate maker of excellence. Toscano Brown & Toscano Black 70, more than an egg, is a real treasure chest of egg-shaped chocolate and combines milk chocolate with 70% extra dark chocolate in a single creation. And from the passion for the finest cocoa beans is born also there gourmet surprise enclosed within: a praline egg with an intense taste, two dark chocolate shells that preserve an undiscovered soul of chocolate, hazelnuts and almonds. (50 euros). Amedei products are also available on the e-shop.

173233 But sweet Easter is not just chocolate. The Easter Sweet Lotus flower is the traditional Easter cake in version organic and gluten-free. Enriched on the surface with grains of sugar, it is part of the now famous Zer% Gluten line, which includes a wide variety of gluten-free products redeemable for those entitled under the National Health Service but also welcome to all those who have chosen to control the supply of gluten in their diet (11.70 euros).

Giorgione is the prized variety of soft wheat 100% Italian which distinguishes this recipe of superior pastry craftsmanship, to give life to this dove by DECO. In a spring pink pack, with the classic almonds and orange peel, 800 gr. at a price of 8.90 euros. Of the same weight, in a sportier version, the dove without candied fruit; of 750gr are instead the versions (badged Pine forest) Chocolate Hearts and Strawberry Hearts, at the interesting price of 3 euros.

The Viaggiator Goloso offers many delicious variations of the Easter dove: Chocolate and Apricots; Chocolate and Ginger; Lemon with Nuts; Raisin Variety "Sun Muscat" e Peaches and Amaretto, with candied peaches, almonds and chopped amaretto. They are all really intriguing; prices range between 7.99 euros and 9.99 euros. In addition, there is the wholemeal and organic version.

173224 What a party it is if it isn't washed down with a good wine? Here is one 173230 perfect proposal for your Easter table, but also to give to guests and family for the occasion. IS the Rymarosè Marche I.G.P. Sangiovese by Ciù Ciù, a wine organic quality sparkling wine brut rmade with the Charmat method from pure Sangiovese grapes. Excellent with dessert and in combination with white meat dishes, it is colored intense pink, in perfect spring style. A splendid one magnum bottle, so that the party is really such (25 euros). And to finish the meal in beauty, the Moscato Passito di Noto D.O.P. of the cellar Feud Luparello, fragrant and intense (15 euros).

Aurora Quinto
April 2019

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