Category Archives: muffins and breads
Banana Bread with Nutella
In celebration of Nutella day, I added a twist to my favorite Banana Bread recipe. Of course you can skip the Nutella and bake it as is for a less sugary version.
Be sure to have a slice before the kids get a taste. It will disappear!
Ingredients:
- 1 egg
- 2/3 cup packed brown sugar
- 1 cup mashed overripe bananas (about 3)
- 1/3 cup of buttermilk or add 1 tsp of vinegar to 2% milk and let stand for 5 minutes
- 3tbsp vegetable oil
- 1 tsp vanilla
- 1 0 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- Nutella
Steps to Make the recipe
In a large mixing bowl, combine the eggs, bananas, buttermilk, oil and vanilla. Beat well with a whisk until well blended. 
In a small bowl, stir the flour, baking soda and salt.
Add to the banana mixture and stir just until combined.
Pour half the mixture into very lightly oiled 8 X 5 (1.5L) non stick loaf pan.
Spread a good layer of Nutella.
Spread the remaining banana mixture.
Bake at 350F oven for 50 to 60 minutes or until toothpick inserted comes out clean.
Spread the top with a layer of Nutella. Let cool in pan for 5 minutes then transfer to plate to cool completely.
Cinnamon-Roll Bread with a twist
My teenage son rarely has much time for breakfast and always looks for something fast to eat like a smoothie or a muffin. I prepared a cinnamon-roll bread that was a big hit so here is the recipe. This is an easy no-yeast recipe which is hard to mess-up and the streusel-like topping filling makes it yummy!
Ingredients
- 1 cup each of whole-wheat and all purpose flour
- 1 tbsp of baking powder
- 1/2 teaspoon of salt
- 1/3 cup of unsweetened applesauce (in lieu of sugar)
- 3/4 cup of 1% milk
- 2 teaspoon of vanilla
- 1/3 cup of sour cream (or greek yogurt)
For the swirl
- 1/3 cup of granulated sugar
- 2 teaspoon of cinnamon
- 2 tablespoon of water
For the glaze
- 1/3 cup of powdered sugar
- 2 teaspoon of milk
Steps to make the recipe
Pre-heat you oven to 350F and spray a bread pan with non-stick cooking spray.
In a large bowl, mix the first 3 dry ingredients and all the other ones in a smaller bowl. Add the wet ingredients to the large bowl and mix with a fork.
Transfer the mixture to the bread pan.
In the small bowl, now mix the swirl ingredients. Use a spoon to drop the mixture on the the top of the bread mixture.
Now take a fork or a knife and make swirl design to incorporate the swirl into the bread.
Base for 50 minutes or until you insert a cake pick or a toothpick that comes out dry.
Transfer the bread to a cooling rack and wait 15 minutes.
Mix the glaze ingredients and spread the glaze on the bread.
Now get yourself a coffee or a glass of milk and enjoy!!
Banana chocolate chip muffins – the best!
This is the best chocolate chip muffin recipe I have ever tried so it has become our favorites as well as my kids’ friends’ favorite 🙂
Here again the secret ingredient is VERY ripe banana so keep freezing them!
Ingredients
Dry ingredients
- 1 cup all purpose flour
- 1.5 cup whole wheat flour (or all white flour)
- 1 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 2 eggs whisked together
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 1 cup buttermilk ( or 1 cup milk and 1 tsp white vinegar, let sit for a minute)
- 1 cup mashed bananas (or 2 whole banana mashed)
3/4 cup of chocolate chips (or as much as you want)
Mix all the dry ingredients together in one bowl and the wet ingredients together in another bowl.
Add wet ingredients to the dry ingredients bowl and add the chocolate chips. Mix with a fork just until ingredients are moist. Do not over mix.
Paper line muffin tray (or spray oil in them) and pour the mixture up to 2/3 of each cup.
To pour the mixture in the cup, I use 2 large spoons. Use one spoon to scoop from the bowl and then bring it over the cup and use the other spoon to slide the mixture out of the spoon and into the cup.
I make 18-20 good sized muffins but you can fill up the cups a bit more and make less.
Bake in centre of 375C oven for 20 to 25 minutes depending on your oven.
Insert a toothpick in the middle to see if they are cooked. It should not come out with wet dough on it 🙂
Let cool and eat.
These muffins freeze very well. Keep what you can eat for the next few days in a plastic container or a ziploc in the fridge and freeze the rest. Take them out the day before you want to eat some.
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