RSS

Monthly Archives: December 2012

Banana Bread with a Nutella Swirl

If you have never tried Nutella shame on you!! For those of you that have had it you know how sinful it is and for those of you still in the dark…get out there and splurge on a jar of this chocolate hazelnut spread. Once you go Nutella you never go back. It is THAT good. 
I first had it when I was 13 and staying in Denmark. It was served with homemade croissants and danish. I brought a jar home to my mum but it didn’t last longer then a day. I don’t remember when I first saw it in the states but I am glad we caught up to the rest of the Nutella loving world. 
So bake yourself a loaf, sit back with a cup o’ joe and have a slice of heaven. Enjoy!!
Nutella Banana Bread

nutella-banana-bread-3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups mashed ripe banana (about 3 bananas)
  • 6 tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup Nutella

1.  Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with non-stick cooking spray.

2.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.

3.  In a large mixing bowl, beat together banana, butter, sugar, brown sugar, and vanilla until combined, about 2 minutes.  Beat in eggs, one at a time, until fully incorporated.  Reduce mixer to low speed, slowly add flour  mixture.  Stir just until combined.

4.  Place 1/3 of batter into a separate bowl.  In a small glass bowl, heat Nutella in microwave for about 15 seconds.  Remove from microwave and stir.  Place heated Nutella in bowl with 1/3 of the batter.  Stir together until combined.

5. Place 1/2 of banana batter in loaf pan, spread evenly.  Add layer of Nutella batter, add layer of banana batter.  Using a knife, gently swirl batter.  Bake for 50-60 minutes, or until a toothpick inserted into bread comes out with a few crumbs.

Advertisements
 
Leave a comment

Posted by on December 28, 2012 in Confections

 

Tags: ,

Luscious Lemon Blueberry Bread

For part of my job at work I have to make breads,pastries,muffins,etc for breakfast each day. I have been so tired of doing the same old recipes so I got creative.

I know what you are thinking…blueberries and lemon are so summer. This is true but what can brighten a cold dreary winters day? This bread!! I used frozen Maine blueberries pure lemon extract and lemon juice since I did not have lemons on hand.

For lack of time I also did not use the syrup for this bread and it was not missed one bit. The bread was so extremely moist and flavorful. If you feel the need to use the syrup though, by all means, please do. I am sure it will make this even better. lemon4-e1339612563522

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt

1 cup plain yogurt or sour cream
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet.  In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat.  Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes.  Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup.  Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf.  Let the lemon glaze harden before serving.

 
Leave a comment

Posted by on December 28, 2012 in Confections

 

Tags: ,