Cherry Chocolate Banana Bread

Hi there– Well, if you love banana bread and also are fond of cherry bread and, of course, it’s a given you probably are crazy about chocolate chip bread, then here you go!!  All three breads rolled into one!

Made this for friends on a Sunday morning and there wasn’t a crumb left.  I thought you might like a Sunday morning treat too.

CHERRY CHOCOLATE BANANA BREAD
1 cup dried cherries*
2 ripe bananas
1/4 cup canola oil
1/4 cup unflavored yogurt
3/4 cup brown sugar
1 egg
1 tab. amaretto (or 1 tsp. vanilla)**
1  1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup mini chocolate chips

Pour the dried cherries in a heat proof bowl and covered them with hot water for 5 minutes.  Drain in a strainer and set aside.

In a mixing bowl mash the bananas until they are a creamy pulp.  Then sit-in the oil, yogurt, brown sugar, egg and amaretto until it’s all blended.  Next mix in the flour, baking powder and salt.  Finally stir in the chocolate chips and drained cherries.

Spoon the batter into a standard 9″x 5″ bread pan that has been sprayed with cooking spray (I used two half size pans for 2 loaves).

Bake it all up at 350 degrees for 30 to 35 minutes.  Let it cool for 30 minutes or more before you slice it.  Enjoy!

*I used cherry flavored dried cranberries, because I had them sitting in the cupboard.
** Use amaretto in place of almond extract because you can find a large bottle that will last forever for less than a tiny bottle of almond extract.

Pear Nut Bread

 

Hello all–  Are you on the countdown to Thanksgiving??  Me too!  Can’t wait for kids and grandparents to come pouring in the door.  Hoping for hugs and laughter and my sister’s pie.  So thankful.

And if you have people staying over for the weekend (like we will), it’s great to have a couple loaves of this bread waiting in the fridge– for breakfast or to serve with soup or for a midnight snack…  Love these tender, fruity moist little loaves–think you will too!

PEAR NUT BREAD
1/4 cup canola oil
2/3 cup sugar
2 eggs
2 cups flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
2 pears peeled, cored & cut in bits
1 cup walnuts or pecans, coarsely chopped

glaze:
1/2 cup powdered sugar
1 or 2 tab. milk or half & half

Peel, core and cut the pears to bits and set aside.

In a mixing bowl, beat together the oil, sugar and eggs.  Then stir in the flour, salt, baking powder and cinnamon.  Then fold in the pear and nuts just until it’s all thoroughly blended.

Scoop the batter in a standard 9″x 5″ loaf pan (I used 2 smaller half size pans) that has been sprayed with cooking spray.  Bake in a 350 degree oven for 50 to 60 minutes, until a knife inserted into the loaf comes out dry.

While it’s baking, whisk together the powered sugar and milk to make the glaze–use 1 tablespoon of milk to make a thicker glaze– or 2 tablespoons for a thin glaze.

When the bread is baked, let it sit in the pans for 10 minutes to cool just a bit and then remove and drizzle the glaze over the top.

Pecan Coconut Banana Bread

Hello baking friends–  I’ve already posted more than my share of banana bread recipes on this blog.  Blame it on too many over ripe bananas collecting in my kitchen.  But honestly, this one must be the best!  All that coconut and those pecans!

Made it with my baking buddy, Jenna, and we downed it with mugs of tea at the kitchen table and agreed it was delicious.  Hope you give it a try…

PECAN COCONUT BANANA BREAD

Topping:
6 tab. flour
6 tab. brown sugar
1/4 cup (4 tab.) butter
1/4 cup coconut
1/4 cup pecans, chopped

Bread:
2 bananas
1/2 cup unflavored yogurt
3 tab. canola oil
1 egg
1  1/3 cup flour
1/2 cup sugar
1 tsp, baking powder
1/4 tsp. salt
1/2 cup pecans, chopped
1/2 cup shredded coconut

Melt the butter in the microwave.  Then in a small mixing bowl stir together the 6 tab. flour, brown sugar, butter, 1/4 cup coconut and 1/4 cup chopped pecans.  Set aside.

In a larger mixing bowl, smash the bananas with a fork. Then stir in the yogurt, oil and egg.  Next mix in the 1 1/3 cup flour, sugar, baking powder, salt, 1/2 cup pecans and 1/2 cup shredded coconut.  Mix just until it is all blended.

Spoon the batter in to a 9″x 5″ loaf pan that has been sprayed with cooking spray (I used two smaller half size pans).  Put it into a 350 degree oven for 40 to 45 minutes until it’s gold brown and a knife inserted comes out clean.

Maple Walnut Banana Bread

Hello Bakers–  I’ve been making my Grandma Rose’s banana bread for as long a I can remember,  It’s the favorite in kitchens all over our family.  But when I saw this version sweetened by maple syrup, I had to give it a try.  I can just say it smells heavenly coming out of the oven!!

MAPLE WALNUT BANANA BREAD
2 very ripe bananas
1/3 cup canola oil
1/3 cup maple syrup
1 egg
1 tsp. vanilla
1 1/3 cup flour
2 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt

topping:
1 cup walnuts, coarsely chopped
2 tablespoons brown sugar

Prepare the topping first.  Chop the nuts, mix in 2 tab. brown sugar and set aside.

Mash those bananas with a fork in a large mixing bowl.  Then stir in the oil, syrup, egg and vanilla.  Next mix in the flour, brown sugar, baking powder an salt.

Spoon the batter in to a standard 9″x5″ loaf pan that has been sprayed with cooking spray.  Bake at 350 degrees from 35 to 40 minutes, until a small knife inserted comes out clean.  (I used two smaller pans to make one loaf to keep, one to take to my father-in-law Stu). Enjoy!!

Sour Cream Chocolate Pecan Bread

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Hey there friends– Maybe you know what I mean. Sometimes (think 4:00 in the afternoon) I just need a little taste of chocolate and nuts.  In an emergency there is always a handful of dark chocolate chips and a few pecans from the cupboard to see me through.

But this is really a much better solution– moist and rich and the sweet crunch of pecans.  Add a mug of tea. Perfect.

SOUR CREAM CHOCOLATE PECAN BREAD
1 cup sugar
2 eggs
1/2 cup canola oil
1  1/2 tsp. vanilla
1 sleeve (1 tsp.) instant coffee*
1/2 cup Hershey’s dark cocoa
1/2 cup buttermilk**
3/4 cup sour cream
1  1/2 cup flour
1  1/4 tsp. baking powder
1/2 tsp. sal1 cup pecans, chopped
garnish: handful of mini chocolate chips & pecan bits

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In a mixing bowl, whisk together the sugar, eggs and oil.  Then mix in the vanilla, coffee, cocoa, buttermilk and sour cream.  Next stir in the flour, baking powder and salt.  Finally mix in the pecans (you can keep a few aside to sprinkle on top of the loaves)

Spoon the batter into a 9″ x 5″ loaf pan*** that has been sprayed with cooking spray.  Sprinkle the mini chocolate chips and extra pecans on top and then bake it all in a 350 degree oven for 45 to 50 minutes, until a small knife inserted comes out clean.

Let it sit a few minutes before cutting into slices.

*The coffee doesn’t show up in the flavor, just makes the chocolate taste so much richer.
**Buttermilk substitute– 1 tab. cider vinegar added to milk to make 1/2 cup
***I used two smaller half size loaf pans.

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Lemon Zucchini Bread

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Hello cooking buddies–  It’s been a quiet week for me here.  Staying with my dear Mom as she recovers from a couple hospital stays last week.  Mostly I’ve been sitting and working on some unnamed Christmas gifts (just in case any of the recipients are reading… I mean you Laurel!)  We watch old movies and eat soup.  A unique and actually sweet time with Mom.

So all I have to share with you is a luscious lemony loaf of bread I made a few weeks ago for friends.  It’s tender and tart and looks a little bit like sunshine on the plate.  If you’re looking for something sweet to give away this Christmas, you might just like this pretty bread.

LEMON ZUCCHINI BREAD

Bread:
2/3 cup canola oil
1/2 cup unflavored yogurt
2 tab. lemon juice*
2 eggs
1 1/3 cup sugar
2 cups flour
1  1/2 tsp. baking powder
1 tsp. salt
1 tab. lemon zest (peel)*
2 cups grated zucchini (2 smallish zucchini)
1 tsp. vanilla

Glaze:
1 cup powdered sugar
1 to 2 tab. lemon juice*
2 tab.grated lemon peel*

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To start out, grate 2 smallish zucchini with a box grater (largest holes) to produce 2 cups of grated zucchini.  Set aside.

In a large mixing bowl stir together the canola oil, yogurt, lemon juice, eggs and sugar until blended and smooth.  Then mix in the flour, baking powder, salt and lemon zest.  And finally fold in the zucchini and vanilla.

Spoon the batter into a standard loaf pan (9″x 5″) that has been sprayed with cooking spray.  Bake in a 350 degree oven for 40 to 45 minutes until a small knife inserted comes out clean.

Let the bread rest a few minutes while you stir up the glaze.  Whisk together the powdered sugar and 1 tablespoon lemon juice.  If you like it thinner, stir in the 2nd tablespoon of lemon juice.  Drizzle over the cake.  And sprinkle the lemon peel on top.  Enjoy!

*One large lemon or two smaller lemons should be enough.

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Apple Fritter Bread

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Hey there– When I was back at Laurel School, someone would often plant a big pink box of donuts on the teacher table in the morning to share around.  I was OK passing up the glazed donuts or the sprinkle ones, but if there was an apple fritter in that box, I could seldom resist cutting off a wedge to have with my pre-class mug of tea.

So when I ran across this recipe for apple fritter bread, I was on it!  Moist and fruity and also good with a big mug of tea.

APPLE FRITTER BREAD
2 large apples, peeled, cored, cut to chunks
2 tab. cinnamon, divided
1/3 cup brown sugar
2/3 cup sugar
1/2 cup canola oil
1 tsp. vanilla
2 eggs
1/2 cup milk
1  1/2 cups flour
1  3/4 tsp. baking powder
1/4 tsp. salt

glaze:
1/2 cup powdered sugar
1-2 tab. milk

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Peel, core and cut the apples to smallish chunks and mix them in a bowl with 1 tablespoon of the cinnamon.

In another small bowl, mix together the 1/3 cup brown sugar and the remaining tablespoon of cinnamon.

Then in a larger mixing bowl stir together the 2/3 cup sugar, oil, vanilla, and eggs..  Next mix in the milk until it’s well blended.  Finally stir in the flour, baking powder and salt.

Then in a standard 9″ by 5″ loaf pan that has been sprayed with cooking spray, pouring half of the batter.  Spoon half of the apples over this first layer and then sprinkle on half of the brown sugar mixture.  Repeat for a second layer– batter, apples & brown sugar.

Put the loaf pan into a 350 degree oven for 50 to 60 minutes until it’s cooked through (test with a sharp knife to see if it comes out clean).

With a fork whisk together the powdered sugar and 1 tablespoon of milk.  If it seems too thick for the glaze you want, add another tiny splash  of milk.  After the bread has cooled for 10 minutes or so, drizzle on the glaze.  And enjoy!

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