banoffee bread

Erika of The Teenage Taste, Abby of Munchin’ Mel, and I have started a new project called The Three Ingredient Challenge. Every month, we vote on three ingredients and a category (such as quick breads, cakes, brownies etc.) and see what we come up with! This months ingredients were hazelnuts, toffee, and cocoa. The category was quick breads, muffins and scones.

When we chose the category of quick breads, I knew I had to make banana bread.  I know, another banana bread recipe? Yes. But stay with me… this one is special.

This is not banana bread as you know it; this is banoffee bread, the love-child of mindbogglingly moist banana bread and sinfully delicious banoffee pie.

Banoffee is a clever little portmanteau of the words “banana” and “toffee.” Banoffee pie is a big thing across the pond.  It’s kind of like banana cream pie, but much better, and British. Two years ago my dad and I shared a big slice of banoffee pie in Leicester Square, and I will never forget it.  A buttery, slightly salty English shortbread crust, oozing with warm toffee and topped with an ungodly amount of whipped cream. The banana-lover in me was in heaven.

Alas, for some reason, it’s still not socially acceptable to eat a big, gooey slice of pie in the morning. But this banana bread provides a loophole. Now I can have my gooey toffee, banana sensation for breakfast, snack, dessert, and just because.
Do you ever wish you could eat dessert for breakfast?

With love,
Erica

*note, the grocery store was all out of cocoa powder… but I used two out of the three ingredients. That counts right?! Once you taste this bread… you’ll say it counts 😉

1 stick unsalted butter
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
4 Heath bars, finely chopped
1/3 cup chopped hazelnuts
2 large eggs
3 ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (I used peach, because that is all I had)
1 teaspoon vanilla extract

Preheat the oven to 350 degrees fahrenheit. Grease a 9×5 inch loaf pan and line with parchment paper.
In a small bowl, microwave the butter until just melted. (Be careful
and do this over medium power in short burst because it can explode or
splatter and that is a big mess.) Or melt it in the preheating oven.
Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and
salt. Add the chocolate chips and crystallized ginger and whisk well to
combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed
banana, yogurt, melted butter, and vanilla and stir to mix well. Pour
the banana mixture into the dry ingredients, and stir gently with a
rubber spatula, scraping down the sides as needed, until just combined.
Do not overmix. The batter with be thick and somewhat lumpy, just make
sure all the flour has been incorporated. Scrape the batter into the
loaf pan and smooth the top.
Bake into the loaf is a deep shade of golden brown and a toothpick
inserted into the center comes out clean, 50 mins to an hour. If the
loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out
onto the rack, and let it cool completely before slicing (if you can
wait that long).
The loaf freezes well wrapped in plastic wrap and again in foil to
protect from freezer burn. Try it cold, sliced fresh out of the freezer.

low fat oatmeal banana bread

look at that cinnamon crumble topping

I’ve gone bananas. Literally.

This is my fifth banana bread this week {excluding banana bread granola }.

I am eating a super ripe, splotchy banana as I type this post on my computer (some people find the brown, spotty one gross, I find them utterly delicious).

This happy little banana bread is full of heart-healthy oats, fiber, cinnamon, and sweet bananas. It is a real banana bread — unlike some of the other “banana breads” I whipped up earlier this week. Although delicious, some of those bad boys were more like banana cakes, rather than wholesome, breakfast-worthy banana breads {I’m lookin’ at you cinnamon crumble banana “bread”!}.

This is the perfect thing to pop in the toaster and eat while wearing fuzzy socks and reminiscing on summer memories. Don’t forget a little pat of butter (hey, even healthy banana breads deserve a cozy bit of butter).

With love,
Erica

Ingredients
makes 1 loaf  of  10 slices, 4 points per slice
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp  salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut  oil
– 2 large eggs, beaten

-2  tablespoons applesauce
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats

– Kashi cinnamon crumble cereal

Preheat oven to 350°F.
 Grease and flour a loaf pan and set aside. In a large bowl, stir
together dry ingredients including the oats and cinnamon.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil, eggs and applesauce and mix thoroughly.
Add the wet ingredients to the dry and mix well.  Batter will be fairly thick.
Pour batter into pan, sprinkle with cereal and
bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from
oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire
rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Adapted from Joy the Baker

low fat cinnamon peach banana bread

Another peach recipe! Woohoo! After reading about this, this, this, and my peachy ginger muffins — you are probably getting pretty tired of all of this peachy goodness. But a girl’s gotta do what a girl’s gotta do. And when she has a bounty of peaches on the counter, making this banana bread is what she’s gotta do. 
I was itching to make my favorite banana bread for the second time this week. Then I saw these sad little peaches rolling around on the counter — about to go bad. 
Thought process: I must save those peaches! … but I want banana bread. I could make a pound cake… Eh. No. I want banana bread {reaches for bananas}… aw but those peaches looks so sad. Heck, I’ll bake them into a banana bread. 
Now that is called innovation. 
What I love about this banana bread is it’s not overly sweet or cake-like — so it is perfect for breakfast.  The peaches add a nice, subtle, fruity flavor to this moist bread, and they look oh-so pretty on the top. They get all nice, brown and caramel-y after being sprinkled with cinnamon and brown sugar. 

The inside is super moist and flavorful with the addition of nonfat Greek yogurt and mashed bananas. Plus, this is a bread you can feel good about eating for breakfast. I had three slices this morning, drizzled with a little honey. You could even add some whole wheat flour to make it even more wholesome.

I cured my banana bread craving, and used up those sad little peaches. Talk about killing two birds with one stone!

With love, 
Erica
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon, plus extra for dusting
  • 3 bananas mashed
  • 1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices
  • 1/2 cup packed dark brown sugar, plus 2 tablespoons for topping
  • 2 tablespoons butter, browned or melted (I love browned)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup nonfat plain or vanilla greek yogurt
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
  2. In a medium mixing bowl, combine flour, baking soda, cinnamon and salt together and set aside.
  3. In a large mixing bowl, whisk together mashed
    bananas, butter, 1/2 cup brown sugar until well combined. Add vanilla
    and egg whites and whisk again until well combined. Whisk in diced
    peaches. Add in dry ingredients and yogurt alternatively, folding
    together well combined.
  4. Pour batter into loaf pan. Top with thinly
    sliced peaches and sprinkle 2 tablespoons of brown sugar over the top.
    Dust lightly with cinnamon. Bake for 60-70 minutes, or toothpick comes
    out almost clean in center.
  5. Cool for 10 minutes in pan, then remove from pan
    gently and transfer to wire rack. Cool completely. Cut into thick
    slices and enjoy!

From Ambitious Kitchen

banana bread granola with hemp seeds

My obsession with banana bread has grown almost as bad as my obsession with cinnamon.

I have made four banana breads in the past week, and currently have a loaf of Joy’s Oatmeal Banana Bread in the oven. #ihaveaproblem

I decided that I didn’t just want to take in my banana bread by the slice — but also by the spoonful. This granola tastes just like banana bread with a crunchy, nutty, granola texture. It is packed with whole grains, fiber, and a serving of fruit. 

I also threw some hemp seeds in there for good measure. Hemp is considered one of the worlds most nutritious plants, and is known as the “most nutritionally complete food source in the world.” Who wouldn’t want to start their day with a seed containing a ton of antioxidants, magnesium, essential fatty acids, iron, potassium, fiber and all of the essential amino acids? 

What really takes this wholesome granola (which doesn’t taste wholesome at all) to the next level is coconut oil. If you absolutely cannot get your hands on coconut oil, you can substitute an equal amount of melted butter and the recipe will work. But coconut oil is absolutely mouthwatering in this granola, giving it a sweet, rich flavor. It also has many health benefits ranging from stress relief to bone strength.

When I drench this granola with milk, it infuses it with a sweet, warm, cinnamon flavor.  Sinfully delicious, outrageously wholesome. Now that’s how I like to do breakfast.

What other desserts would you like me to granola-fy? (I have already done carrot cake)

With love,
Erica


Ingredients

  • 3-4 ish cups thick-cut, old-fashioned oats
  • 1 cup hemp seeds
  • 2 ripe bananas
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1/2 cup walnuts
  • 1/2 cup banana chips
  • 1/4 cup dark chocolate chips or cacao nibs [optional]

Preheat the oven to 400 degrees.
Mix all of the wet ingredients and bananas in a stand mixer. Add oats and let the machine run for a few minutes. Add hemp seeds. Scrape the sides until nice and clumpy. Add walnuts.
Spread granola onto a baking sheet lined with parchment paper.  Bake for 25-30 minutes, spreading and turning with a wooden spoon ever so often to make sure everything browns nice and evenly. Let cool, then stir in banana chips and chocolate.


Adapted from HappyYolks

cinnamon crumble banana bread

I believe some people are born banana bread lovers, and others aren’t. For better or worse, I was born in the former category. I asked my dad to “taste test” a bit of banana and tell me which one he liked better. He has the ability to simply take a bite out of each slice, and put it back on the plate. When it comes to banana bread, I do not have the ability to simply “take a bite”. After he left, I finished both of his slices. In the past few hours, I have devoured almost half of each loaf. I’m telling you, its not me — its the banana bread.

I also made Orangette’s dark chocolate ginger banana bread — which I devoured quite quickly due to its unique flavor combination. However, of the two banana breads, this one was the winner. I might be a bit biased due to my slightly insane love of cinnamon, but either way, this loaf disappeared the fastest.

It’s a bit like a cross between a banana bread and a coffee cake. With a crisp, cinnamon crumble topping that makes it stand out from the rest. It has sweet honey and cinnamon stirred into the batter and the cinnamon streusel bakes into crunchy, caramelized bliss. Perfection.



With love, 
Erica

Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon Appétit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat
the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan.
(Alternatively, you can spray the pan lightly with cooking spray and
then line it with parchment paper, letting the excess hang over the
sides. That’s what I did, and it made it very easy to remove the
finished bread from the pan; I just grabbed the parchment and lifted.
Also, because I don’t have a 9- x 5-inch pan – and because an 8 ½- x 4
½-inch is a little too small – I used a 10- x 3-inch pan that I found once at a flea market.)

In
a medium bowl, whisk together the flour, sugar, cinnamon, baking soda,
and salt. In a large bowl, whisk together the banana, eggs, oil, honey,
and water. Add the dry ingredients to the wet ingredients, and stir
well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake
the bread until a tester inserted into its center comes out clean,
about 1 hour, give or take a little. Cool the bread in the pan on a
wire rack for 30 minutes. Then carefully remove the bread from the pan,
taking care not to dislodge the topping. Cool completely before
slicing.

Yield: 1 loaf

banana bread with dark chocolate and ginger

I know the combination sounds weird, but that’s why I love this banana bread.
You take the first bite, expecting to taste sweet walnuts, or milky chocolate. Instead, you bite into sharp, spicy, crystallized ginger, mellowed by the sweet bananas and bittersweet chocolate. It is an amazing sensation.

As banana breads go, this is a nice, dense loaf with a fine crumb — and (dare I say), it would be delicious even without the filling. {but please add the ginger and chocolate! You will not regret it!}

I told myself I would wait for the bananas in the kitchen to get all brown and splotchy before making this banana bread (the uglier the bananas, the better the bread). But those bananas must have have been eternally yellow — I couldn’t stand to wait any longer! Here is a trick for all of you impatient ones like me who want splotchy-banana-banana-bread without splotchy bananas.

  1. Peel the bananas and put them in a microwave safe bowl
  2. Microwave for 2-3 minutes
  3. Take out of the microwave and mash
  4. When you pour them in the batter, be sure to also pour in the liquidy stuff that they leave behind — that is the best part! (I got this trick from Katie, it is also delicious over oatmeal or yogurt)

As Molly suggested in A Homemade Life, I popped mine in the freezer. Since, I have stood up from my desk about a dozen times, cutting off little slivers. Personally, I like it even better straight from the freezer than fresh from the oven, when it is cold it literally melts in my mouth. I now leave a knife in the freezer for easy access. I think more than half of the loaf is gone already.

With love,
Erica

From “A Homemade Life” p. 26 by Molly Wizenberg

6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips (or a chopped up bar)
1/3 cup finely chopped crystallized ginger
2 large eggs
3 ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (I used peach, because that is all I had)
1 teaspoon vanilla extract

Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.
In a small bowl, microwave the butter until just melted. (Be careful
and do this over medium power in short burst because it can explode or
splatter and that is a big mess.) Or melt it in the preheating oven.
Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and
salt. Add the chocolate chips and crystallized ginger and whisk well to
combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed
banana, yogurt, melted butter, and vanilla and stir to mix well. Pour
the banana mixture into the dry ingredients, and stir gently with a
rubber spatula, scraping down the sides as needed, until just combined.
Do not overmix. The batter with be thick and somewhat lumpy, just make
sure all the flour has been incorporated. Scrape the batter into the
loaf pan and smooth the top.
Bake into the loaf is a deep shade of golden brown and a toothpick
inserted into the center comes out clean, 50 mins to an hour. If the
loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out
onto the rack, and let it cool completely before slicing (if you can
wait that long).
The loaf freezes well wrapped in plastic wrap and again in foil to
protect from freezer burn. Try it cold, sliced fresh out of the freezer.