Banana Bread. There are so many variations on banana bread and I love them all. You know I am always trying new recipes, so this traditional bread is constantly undergoing some sort of tweaking in my kitchen. Once again, and not by accident, I found myself with tons of overly ripe bananas. Yay! I thought about making my Chocolate Chip Banana Bread but then I remembered a recipe for Banana Oat Bread I had tried a while back and loved. So here it is, the beautiful and delicious Banana Oat Bread.
One of the things that sets this banana bread apart from all the rest is it’s texture. It is packed with rolled oats and walnuts, which gives it some added crunch. In every bite you can taste a little hint of cinnamon that brings everything together.
There is quite the snow storm headed our way tonight, so I am glad I have a loaf of this bread to munch on while watching the snow fall. I also have a few delicious soups in my meal plan that I can’t wait to make!
Now back to eating my Banana Oat Bread….
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/4 cup milk
- 3/4 cup walnuts, chopped
- 1 cup all purpose flour
- 2/3 cup + 2 tbls. rolled oats, divided
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- Preheat your oven to 350 degrees. Butter and flour a 9X5in loaf pan and set aside.
- In a large bowl, cream together the butter and sugar until well combined.
- Add mashed bananas, eggs, vanilla, lemon juice, milk, and chopped walnuts. Mix until well combined.
- In a separate bowl, whisk together the flour, 2/3 cup of oats, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tbls. of oats on top.
- Bake for 50-60 minutes. If the bread is getting too brown, you can cover it with foil around the 45 minute mark.
- The bread is done when a toothpick inserted in the center comes out mostly clean. Let the bread cool before removing from the pan.
Adapted from Spiced Blog.
Well hello there! I know you haven’t heard from me in a while and I am sorry for that! I have been having technical difficulties (I won’t bore you with the details) . Don’t worry though, behind the scenes I have been cooking like crazy and trying new recipes. I have so many delicious things I can’t wait to share with you. Today it’s time for some flaky and beautiful Buttermilk Biscuits.
I have tried quite a few biscuit recipes and I am always left wanting more. More flakiness. More rise. More layers. More flavor. Just……more. This recipe for Buttermilk Biscuits is perfect and it leaves you wanting nothing more. Okay that’s not entirely true. They will leave you wanting to EAT more….many many more. This recipe is super simple, which means you are always only 20 minutes away from perfect homemade biscuits.
Ready to hear how complicated this recipe is? You have to sift your dry ingredients into a bowl. Cut in 8 tablespoons of butter. Pour in the buttermilk and stir. Then, once a dough has formed, you dump it out onto the counter and fold it over 6 times. Roll the dough into a rectangle half an inch thick and cut out your biscuits. Put them on a baking sheet and bake for 10-15 minutes until puffed and golden brown. Bam. Done. Mission make homemade Buttermilk Biscuits has been accomplished.
The first time I made these, I couldn’t actually believe I made these. They come out of the oven puffed up, showing off all of their wonderful buttery layers. It is a sight to behold. If you are a total food nerd like I am, things like this make you extremely excited and you may have to dance it out right there in the middle of your kitchen :). I love making these for my family on the weekends and topping them with Sausage Gravy. Stay tuned… that recipe will be coming up shortly! Now, go make some of these biscuits so you will be ready.
- 2½ cups all-purpose flour
- 2 tbls. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- 8 tbls. cold, unsalted butter
- 1 cup buttermilk
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl.
- Using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.
- Add the buttermilk and stir with a fork until it forms a rough ball.
- Turn the dough out onto a floured surface and shape into a rectangle about an inch thick. Fold it over and gently roll out. Repeat 6 times.
- Roll the dough out into a rectangle about a half an inch thick. Cut the dough into biscuits using a biscuit cutter or floured glass. Make sure when cutting your biscuits you don't twist the cutter. Go straight down and straight up.
- Place the biscuits on a baking sheet and bake for 10-15 minutes or until golden brown.
I like to brush the tops of mine with melted butter when the come out of the oven!
Source: Cooking Maniac
Can I have everyone’s attention please. I am very excited about what I am getting ready to type….I made homemade Croissants! Yes, homemade Croissants! They were buttery, and flaky, and totally amazing! I can’t believe they were made in my little kitchen. Now, I could never take all of the credit in making them. My husband’s Aunt Susie is a trained pastry chef and every now and then when she is off work, and feeling ever so kind, she comes over and gives me baking lessons. Isn’t that incredible!? I soak up all of her knowledge and I can’t get enough. We have made fruit tarts, meringues, cream puffs, and now croissants.
Let me show off some of the delicious creations we have made!
Now onto the star of this show…..Croissants!
Let me start by saying that making croissants is quite a process. I wouldn’t say they are difficult to make but really time consuming. They also require a lot of patience which, as I have said before, isn’t my strong suit. Aunt Susie knew that we wouldn’t be able to taste our end product the same day, so she was kind enough to get the process started the day before. She arrived with dough that had chilled overnight and a batch of dough that was rising. This made it possible for her to teach me the entire croissant making process in only one day. We ended up making three batches of croissants which left us with plenty to eat and lots to go in my freezer. Win!
FIRST STEP: Mixing the croissant dough is pretty straightforward. First, you dissolve the yeast into lukewarm milk. Then in a mixing bowl, you combine: bread flour, the milk, sugar, salt, and butter. You place the dough ball in a bowl and let it rise in a warm place for 1 1/2 hours. Once the dough has risen, you spread the dough out onto a pan in the shape of a rectangle and chill in the refrigerator for 30 minutes. (Something very important that Aunt Susie kept reminding me of is that in every stage of croissant making you always want your dough to be in a rectangle because that’s the end goal.)
SECOND STEP: (Enter butter stage right.) There is a lot of butter in croissants. I mean ALOT. That’s why they are so irresistible I suppose. Take the wrappers off two room temperature sticks of butter and place them side by side on wax paper. Take the butter wrappers and place them over the sticks of butter to keep your rolling pin from sticking. Use your rolling pin to make one big rectangle of butter. (Now you want to chill the butter before the next part). Take your chilled dough out of the fridge and place your butter on the dough. Now you fold the dough into thirds remembering to keep the rectangle shape. Now the dough chills for 30 minutes.
THIRD STEP: Now we begin what is called the 3 – 3 folds. This is what gives the croissants their beautiful layers and ensures the entire pastry is filled with butter. Roll out your chilled dough on a lightly floured surface remembering to keep the rectangle shape. Once rolled out, you will fold the dough into thirds. This is the first of the 3 – 3 folds. To mark this, you make an indentation on top of the dough with your finger. This is so you can remember what fold your pastry is on. The dough goes back into the fridge.
FOURTH STEP: Repeat the previous step. You will do another 3 fold and mark it with two indents. Back into the fridge it goes. It is very important to fully chill the dough in between steps so that the butter stays cold and doesn’t seep out of the dough. You don’t want to lose any of that precious butter!
FIFTH STEP: Time for the last of the 3 folds. Roll the dough out, fold it in thirds, and mark it with 3 indents. Now you can wrap the dough loosely in plastic wrap and put it back in the fridge to chill overnight. Yes, overnight…..it will be worth it I promise!
SIXTH STEP: It is time to roll out our dough! Place the chilled dough on a lightly floured surface and roll it out keeping the rectangle shape and always roll from the middle out. Once our dough was rolled out we used a measuring tool to help us give the dough even marks so we would know where to cut. You can just eyeball it and that’s fine too.
SEVENTH STEP: Now cut the dough for the croissants you plan on making. We did some filled with chocolate for “Pan Au Chocolat” and we also did some traditional croissants. You will want to work fast so you don’t warm up the dough too much. Once your croissants are filled or shaped, they go on a baking sheet lined with parchment paper to rise. Set them in a warm area for a while until they have puffed up.
EIGHTH STEP: Now that the croissants have risen, it’s time to brush them with an egg wash and finally get them into the oven. They bake at 400 degrees until they are puffed up and lightly golden brown. Now for my favorite part, let them cool and enjoy!
Aren’t they beautiful? They bring a tear to my eye (dramatic). No, but really, making Homemade Croissants was so rewarding! Having them in my freezer to pull out and bake whenever I want…..amazing! I want to say a big thank you to Aunt Susie for being willing to come over and teach me how to make such delicious treats. I really couldn’t do it without her and I enjoy our time together. I wonder what we will make next……
1 cup milk
.25 oz dry yeast or .5 oz fresh yeast
1 tablespoon sugar
1 teaspoon salt
1.5 oz butter, softened
3 3/4 cup bread flour
8 oz butter, separate
It’s here! It’s here! The very first pumpkin loving recipe is on this blog! Oh, I am so glad this day has finally come and just in time. The leaves are starting to show hints of changing color and it was 42 degrees when I woke up this morning. Yep, sweatpants and hoodie weather has arrived. Yipee! I have been loving this Rustic Pumpkin Bread recipe for years now. It is one of my go to pumpkin recipes and it has never failed me. Not only is it a moist and delicious quick bread, but it gets topped with a buttery brown sugar pecan crumble that I am pretty sure never hurt anyone.
This recipe doesn’t mess around, it makes two big loaves so you don’t have to worry about doubling it. Who makes one loaf of pumpkin bread anyways? That would be highly frowned upon. Usually, rustic is a word you use for something that turns out looking a little less than ideal, or let’s be honest, in some cases down right ugly. I have made many “rustic” tarts or pies in my life but this Rustic Pumpkin Bread is beautiful! A pumpkin showstopper for sure! This bread is moist with tons of pumpkin flavor. Pecans throughout the batter give a little crunch and the crumbly topping is heavenly.
The craze for pumpkin is everywhere isn’t it? Pumpkin recipes hog my social media newsfeeds (not that I mind). You can put pumpkin in anything: baked goods, chili, pasta, the list goes on. If you haven’t jumped on the pumpkin band wagon yet this season, I hope you will start with this Rustic Pumpkin Bread. This is a delicious place to start!
- 3 cups sugar
- 1 15oz solid-pack pumpkin
- 1 cup canola oil
- 4 large eggs
- 2/3 cup water
- 3-1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- 2 tbls. cold butter
- 1/4 cup chopped pecans
- Preheat your oven to 350 degrees. Grease two 9X5 inch loaf pans with non stick cooking spray.
- In a large bowl, beat the sugar, pumpkin, oil, eggs and water until well combined. In another large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add the dry ingredients into the pumpkin mixture until blended. Stir in pecans.
- Pour half of the batter in each of the prepared pans. To make the crumble topping combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly. Stir in the pecans and sprinkle the mixture on top of the batter.
- Bake at 350 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans and finish the cooling on a wire rack.
Source: Taste of Home
Happy 4th of July! I know I should be bringing you some red, white, and blue recipe that’s festive, delicious, and perfect for your cookout…but I’m not. Why? Well….I didn’t plan ahead. I’m still new at this food blogger thing and have realized that I need to correlate recipes with holidays. Oooops….well that wont be today, but I am excited to start doing that. Don’t worry though!! Today’s recipe is still amazing. These Coffee Shop Banana Streusel Muffins are one of my favorite things to make when I have overripe bananas. I LOVE them!
For these muffins, you don’t just add mashed bananas into the batter. Oh no. You take those beautifully overripe bananas and you whip them in a mixing bowl until they are super light and fluffy. Like THE most glorious banana fluff. This is part of what makes these muffins so delightful but it gets better. Once you get the wet ingredients combined and the banana fluff incorporated, it’s time to add your dry ingredients, mixing until just wet. The batter gets spooned into your greased and lined muffin tin. Now it is time…time to make the streusel topping that takes these banana muffins from good to great to amazing to out of this world.
For this streusel topping, you use melted butter to get the perfect crumbly texture. You add flour, powdered sugar, cinnamon, and salt right on top of the melted butter and use your fingers to create crumbles. I love this method and I think it works a lot better than using cold butter that you cut into dry ingredients. Now you add it generously, and I mean generously, to the top of your batter.
These muffins bake up beautifully every time. I love how they puff up and come up over the edges of the tin. They really do look like something you would find in a nice coffee shop or bakery, only they come out of your oven! So grab one of these muffins and a cup of coffee, sit down, and relax before your 4th of July cookout begins 🙂
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- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 3/4 cups brown sugar
- 2 eggs, beaten
- 4 ripe bananas
- 5 tbls. butter, melted
- 2/3 cup flour
- 2/3 cup powdered sugar
- 1/2 tsp. cinnamon
- pinch of salt
- Preheat your oven to 350 and lightly grease a lined muffin tin.
- Add bananas to your mixer with a paddle attachment and whip on medium high speed for 3-5 minutes, until light and fluffy. Transfer to another bowl and set aside.
- In the mixing bowl, cream together softened butter and brown sugar.
- Add eggs one at a time and then incorporate the whipped bananas until well blended.
- In another bowl, combine flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin.
- Melt butter in a microwave safe bowl. Add the flour, powdered sugar, cinnamon and salt on top of the melted butter. With your fingers, incorporate the ingredients together creating a crumble.
- Add the crumb topping generously to each muffin.
- Bake for 15-18 minutes or until lightly golden brown.
Recipe adapted from In Katrina's Kitchen.