Deliciously Moist Banana Bread Recipe

INGREDIENTS

  • 1/2 cup butter (melted)
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas (mashed)

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  • In a large bowl, mix together the butter and sugar. Add the eggs, vanilla and lemon juice. Mix well. In a separate bowl, combine the flour, baking soda, baking powder and salt. Once fully combined, pour into the butter mixture. Mix until smooth.
  • Mash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes (or until a toothpick comes out clean from the center of the loaf).
  • Remove from oven and allow the bread to cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely.

How to Make Moist Banana Bread

Here are some tips & tricks for making the best banana bread.

  • The bananas have to be over-ripe. When it comes to banana bread, the blacker the peel, the better. These mushy bananas give off a much sweeter flavor, making them perfect for baking banana bread. Previously frozen ripe bananas work great as well!
  • Mash the bananas thoroughly. To do so, you can use a fork, a potato masher or hand mixer. This is particularly important for those who do not like munching on slimy and mushy banana bits. 
  • When combining dry and wet ingredients, fold them very gently with a spatula. This will result in extra tender bread.
  • I know this recipe calls for 60 minutes of cook time, but check it as early as 55 minutes in. You’ll know it’s done when you see some moist bread sticking to your tester toothpick. Remove from the oven right away!
  • Pecans are great, but walnuts also go really well with banana bread. The hint of bitterness in these nuts gives a nice balance to the sweetness of the banana.
  • Make sure to take the banana bread out of the loaf pan as soon as possible, about 10 minutes after it’s out of the oven. Don’t leave it in there for too long – doing so will result in a soggy bottom.

How to Store Banana Bread

Even when you follow all the recipe tips mentioned above, banana bread tends to dry out when storing it overnight.

Here are some storage tips to keep your banana bread moist and delicious:

  • Allow your bread to cool on a wire rack or a plate before refrigerating it.
  • Slice your bread in thick and even slices. Eat to your heart’s content. 
  • In the unlikely event of leftovers, pack the remaining slices in plastic wrap while it’s still a little warm. This will prevent it from going dry. Tin foils and airtight containers also work well at preserving the quality of the bread. Make sure that it is wrapped nice and tightly.
  • Place the wrapped slices inside a freezer bag. Press the bag to get rid of excess air, and gently close the seal completely.

Skinny Banana Bread

This Skinny Banana Bread recipe has no oil, is low sugar, and just over 100 calories/slice! I found it years ago and it is the best banana bread recipe and low in calories.  I like to add walnuts but it will increase the calorie count.

 

Skinny-Banana-Bread-3

 

Ingredients

  • 4 bananas, about 1 1/3 cups, mashed
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (white or white-whole wheat)
  • 2 Tablespoons unsalted butter, melted

Instructions

  • Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
  • Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
  • In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
  • Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cooling in the pan for 5-10 a few minutes before inverting onto a wire cooling rack.

Notes

You can also make muffins, it makes 12 muffins and you bake the 18-25 units

Nutrition

Serving: 1slice | Calories: 137kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 209mg | Potassium: 208mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 1mg

 

 

 

 

 

 

 

Rhabarberkuchen mit Vanillecreme und Streusel

Rhabarberkuchen-mit-vanillecreme-und-streusel

 

Für den Teig:
100 g Butter
80 g Zucker
1 Pkt. Vanillezucker
2 Ei(er)
75 g Schmand
180 g Mehl
1 TL Backpulver, gehäuft
Für die Creme:
1 Pkt. Puddingpulver, Vanille
40 g Zucker
375 ml Milch
125 g Schmand
Für den Belag:
800 g Rhabarber, geschält gewogen
Für die Streusel:
200 g Mehl
100 g Zucker
1 Pkt. Vanillezucker
150 g Butter, kalte
Zimt, nach Geschmack
Puderzucker, zum Besträuen

Zubereitung

Arbeitszeit: ca. 20 Min. / Schwierigkeitsgrad: normal / Kalorien p. P.: keine Angabe

Den Rhabarber schälen, in kleine Stücke schneiden und zuckern. Etwa eine halbe Stunde ziehen lassen. Danach in einem Sieb gut abtropfen lassen.
In der Zwischenzeit aus den Zutaten für den Teig einen Rührteig herstellen und in eine gefettete Springform (28 cm Durchmesser) füllen. Bei 180° im vorgeheizten Backofen ca. 15 Minuten vorbacken.
Für die Streusel Mehl, Zucker, Vanillezucker und Zimt mit der Butter zu einer krümeligen Masse verkneten.
Den Pudding mit dem Zucker und der Milch kochen und unter ständigem Rühren etwas abkühlen lassen. Den Schmand unterrühren und auf dem Kuchenboden verteilen. Darüber die Rhabarberstücke verteilen und die Streusel darüber streuen. Den Kuchen bei 180° ca. 30 – 35 Minuten fertig backen lassen.
In der Form auskühlen lassen und mit Puderzucker bestreuen.

Diamant Sablé

Dug up a recipe from my days in Finishing School.  The cookies are named diamond because when rolled in coarse sugar they appear as they were rolled in diamonds.

Ingredients:
1 cup (2 sticks) butter, chilled
2 ¼ cups flour
½ egg (try to get both the white and some yolk)
¾ cup powdered sugar
Dash of salt
½ teaspoon vanilla extract
Coarse decorating sugar (white or desired color)
1 egg white for brushing on the dough

Directions

On your work surface, cut the butter into the flour. Mixture should be the size of peas.

Form the mixture into a circle, and make a well in the center. Add egg, sugar, salt and vanilla to the center and mix together with your fingertips. Cut mixture into the flour and butter.

Line the dough in front of you. Using the heel of your hand, smear the dough away from you to shear the dough against the countertop to combine. Gather the dough together and repeat. The dough should be combined after two to three passes. Work quickly so you don’t heat and soften the butter.

Roll the dough into 2 logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap and chill at least 1 hour.

Turn the logs every 15 minutes so the bottom does not get flat. If you have a rounded loaf pan, you can rest the dough on the pan so it will stay in a round shape. Or, place inside a paper towel roll.

When the dough is well chilled, preheat your oven to 350 degrees. Unwrap the dough.

Place a piece of parchment paper on your work surface, or use a large plate. Make a line of sugar the length of the dough, about ¼ to ½ inch deep and 2 to 3 inches wide. Brush the log with a thin layer of egg white, then roll in the sugar, pressing to adhere the sugar to the logs. Repeat with second log. If the dough feels soft, place in refrigerator 5 minutes.

Slice dough into ½- to ¾-inch slices and place about 1 inch apart on a parchment-lined baking sheet. Reshape as necessary so the cookies are round.

Bake in preheated oven 8 to 10 minutes until cookies are just beginning to brown. Remove from oven and cool. Store in an air tight container up to 1 week, or freeze. 

Mary Todd Lincoln’s White Cake

IMG_9666

INGREDIENTS:
1 cup butter
1 cup finely chopped blanched almonds
1 cup milk
1 teaspoon vanilla (or any other preferred flavoring)
2 cups sugar
3 cups flour (sifted before measuring)
3 teaspoons baking powder
White of 6 eggs

DIRECTIONS:
Cream butter and sugar; sift flour and baking powder together 3 times, and add to butter and sugar, alternating with milk. Stir in nutmeats, and beat well. Then fold in the stiffly beaten whites and flavoring.

IMG_9662

 

Pour into a well-greased and floured pan. The old-fashioned, fluted copper pan with a center funnel was probably used originally.

IMG_9663

Bake 1 hour in a moderate (350 degree) oven, or cook until the cake tests done.

IMG_9664

Turn out on a wire rack and cool.

IMG_9665

This makes a large cake. The batter can be cut in half and baked in 2 (9-inch) layers if desired. For a good basic white cake, omit almonds. Frost cake with the old-fashioned boiled white icing, noted here.

You may serve Crème Anglaise Sauce with this cake.  A great way to use up all the leftover egg yolks.

NOTES:

President Lincoln is said to have remarked that Mary Todd’s White Cake was the best he had ever eaten. This confection was originated by Monsieur Giron, a Lexington caterer, on the occasion of Lafayette’s visit to that city in 1825. The Todds got the recipe from him and treasured it ever after.

 

Crème Anglaise Sauce

IMG_9667

Ingredients
1 1/2 cups whole milk, cream, or half-and-half
4 large egg yolks
1/3 cup sugar
pinch salt
1 teaspoon vanilla

Instructions
1. Warm the milk or cream in the saucepan and remove from heat. Make sure it’s cool enough to touch before adding it to the eggs. (You can skip this step, but warming the milk separately helps cut down on cooking time)

2. In a medium, heat-proof bowl, whisk the yolks together and then whisk in the sugar and pinch of salt. Continue whisking until the mixture turns pale yellow and forms ribbons on the surface.

3. Whisking steadily, pour the milk into the egg-sugar mixture in a steady stream.

4. Pour the mixture back into the saucepan and set over medium heat. Stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle.

5. Continue stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk.

6. You can also check the temperature with an instant-read or candy thermometer — it should be at least 156°F and not exceed 180&deg. (The higher the temperature, the thicker the final cooled custard will be.)

7. Strain the custard to remove any bits of eggs that may have curdled and stir in the vanilla. Doing this over an ice bath helps stop the cooking process so the custard doesn’t over-cook.

Additional Notes:

• Crème anglaise will keep refrigerated for about one week.

• If you’d like to flavor your custard, you can infuse herbs, spices, or other flavors into the milk in Step 1, or add flavoring extracts along with the vanilla in Step 6.

FLOURLESS APPLESAUCE SPICE CAKE

Healthy + Flourless Applesauce Spice Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 8 x 8 baking pan
Author Chelsea
Ingredients
1 cup applesauce
1/4 cup coconut oil*
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup oat flour just blend up regular oats
1/2 cup lightly packed brown sugar
1/4 cup chopped pecans or walnuts optional
1/3 cup raisins optional
Optional Cream Cheese Frosting
2 ounces reduced-fat cream cheese at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1 and 1/4 – 1 and 3/4 cups powdered sugar
Optional: additional chopped pecans to top
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper — otherwise your cake will likely not come out clean. (Trust me, I had one cake completely stick to the bottom even with spraying and lightly flouring it!)
In a large bowl, stir together the applesauce, coconut oil (measured when completely melted), large egg, and vanilla extract. Stir until completely combined.
Add in the baking soda, cinnamon, baking powder, salt, allspice, and nutmeg. Stir until completely combined. (Here’s where you can increase or decrease spices to personal preference — if you are wary of too much spice add a little less and if you LOVE spice increase them.)
Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour — blend well so you don’t have any weird oat chunks! Measure AFTER blending and not before).
If desired add in the chopped pecans or walnuts and raisins. In my testing, I personally liked the cake best with just chopped pecans. But if you love raisins in your cake definitely add them in!
Bake for 30-35 mins at 350 degrees or until a fork when inserted comes out clean. Be careful to not over bake as it will make this cake less tender and less flavorful. Allow to cool.
Optional Cream Cheese Frosting:
Quickly wash and dry the bowl from the cake and place in the *room temperature* cream cheese (Make sure it isn’t melted or softened by the microwave). Beat with the vanilla until smooth. Add in the salt and slowly add in the powdered sugar (beating in between additions) until smooth and creamy and your desired consistency has been met. If it is too thick add in a little bit of milk or heavy cream.
Frost the completely cooled cake evenly with the frosting. If desired top the frosting with the chopped pecans.
Recipe Notes
*Not all coconut oils are equal — some tend to give baked goods a slightly off or bitter taste. I use Pure Coconut Oil by LouAna and have never had a problem with it. I highly recommend this brand for baked goods.

Homemade Salami

 

salami

Ready in 1 day and 2 hours
Serves 8
195 calories

Ingredients:
2 pounds ground beef
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon mustard
2 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon Worcestershire sauce

Directions
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Raspberry Clafoutis

clafoutisINGREDIENTS
½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
salt
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
confectioners’ sugar

DIRECTIONS
Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.