Tag: Pinch of salt

Cinnamon Swirl Banana Bread

by Pam on June 16, 2013

My kids were having friends over to play so I decided to make them some banana bread. I wanted to try something different and found a recipe for a cinnamon swirl banana bread at Lovin’ From The Oven^[1] that looked and sounded delicious. I adapted the recipe a bit by adding cinnamon, cloves, and nutmeg to the batter. It was quite easy to make and made my house smell absolutely incredible while it baked. I served the bread with a big plate of fresh fruit for a tasty and fun afternoon snack that all of the kids loved.

Preheat the oven to 350 degrees. Coat a small loaf pan with cooking spray.

Mix the mashed bananas, butter, sugar, egg, and vanilla together with a beater until creamy.

Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a separate bowl then mix well. Gently add the flour mixture into the banana mixture until just combined. Don’t over mix.

Mix together the 1/3 cup sugar and 1 tablespoon of cinnamon.

Add half of the batter to the loaf pan and then sprinkle more than half of the cinnamon-sugar mixture all over the batter in the pan.

Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 55-65 minutes, or until a tester inserted into the center comes out clean. Remove from the oven then let it cool for a few minutes before transferring to a cooling rack to finish cooling. Slice and serve with butter if desired. Enjoy.

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Cinnamon Swirl Banana Bread

Prep Time: 15 min.

Cook Time: 55-65 min.

Total Time: 1 hour 20 minutes

Ingredients:

Banana Bread:

3 very ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
Pinch of salt

Cinnamon Layer:

1/3 cup sugar
1 tbsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a small loaf pan with cooking spray.

Mix the mashed bananas, butter, sugar, egg, and vanilla together with a beater until creamy.

Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a separate bowl then mix well. Gently add the flour mixture into the banana mixture until just combined. Don’t over mix.

Mix together the 1/3 cup sugar and 1 tablespoon of cinnamon.

Add half of the batter to the loaf pan and then sprinkle more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 55-65 minutes, or until a tester inserted into the center comes out clean. Remove from the oven then let it cool for a few minutes before transferring to a cooling rack to finish cooling. Slice and serve with butter if desired. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Lovin’ From The Oven

References

^{^} Lovin’ From The Oven (lovintheoven.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Flourless fudge cake

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Ingredients

200g bar dark chocolate 70% cocoa solids
250g unsalted butter
2 star anise, crushed to a powder to make 1/2 tsp
300g light soft brown sugar
6 medium eggs, separated
Zest of 1 large lime
Pinch of salt
Cocoa powder for dusting
Crème fraiche, to serve
22-23cm (81/2-9in) loose-based/ spring-form tin, buttered and base-lined with baking parchment

Nutritional information

Each portion contains:

Calories373
19%
Fat25.0g
36%
Saturates14.0g
70%

of an adult’s guideline daily amount

That’s goodtoknow

Leave to cool before serving for the best taste.

Method

Set the oven to 160°C/325°F/Gas Mark 3. Break the chocolate into a heatproof bowl and add the butter, in chunks, and star anise.
Put the sugar and 4 tbsp water in a small pan. Bring to the boil, stirring, until the sugar dissolves. Pour the syrup over the butter and chocolate and stir until smooth. Stir in the egg yolks and lime zest.
Whisk the egg whites with a pinch of salt in an electric mixer to soft-peak stage. Add about a third of the egg-white foam to the chocolate mixture, folding it in with a big metal spoon, then gently fold in the rest of the egg white.
Pour into the tin on a baking sheet and bake for 50-60 mins. Check if the cake is cooked by inserting a skewer, which should come out almost clean. The cake will have risen but will sink back and crack on cooling, and will still be a bit soft in the middle.
Leave in the tin to cool, then take out and dust with cocoa powder. Slice and serve with crème fraiche.

By Woman’s Weekly

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Choux pastry

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Choux pastry is light, fluffy, delicious and used in lots of sweet pastry treats like chocolate eclairs and profiteroles. Here’s our easy-to-follow choux pastry recipe

Ingredients

100g (3 1/2oz) plain flour
Pinch of salt
75g (2 1/2 oz) butter, cut into cubes
3 medium eggs, whisked
200ml (7 floz) water

Method

Sift the flour and salt into a bowl. Melt the butter with the water, bring to the boil, then remove from the heat.
Tip in all the flour and beat with a wooden spoon until the mixture forms a thick paste.
Return pan to the heat and beat until a smooth, dry ball forms, which leaves the sides of the pan clean. Remove from heat and cool.
Gradually beat in the eggs, using a hand-held electric mixer. The paste is now ready to use.

By ASDA

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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