Banana Cake

This is the best banana bread recipe around. Now, it is actually banana cake - which could be why it is so delicious. But, over the years I have cut down on the sugar and added a whole grain. That counts right?? This recipe makes 2 round cakes for layering or 2 loaves or 24 muffins or in my case 1 loaf and 24 mini muffins. Really, it can be whatever you need! Sometimes I even add chocolate chips, or my husband's favorite, butterscotch chips.


I know that everyone knows the old trick of throwing ripe bananas in the freezer for later use, but if you peel them first and throw them in a ziploc - it won't be such a sticky runny mess. I write on the outside of the bag how many bananas made it in there - 3 bananas is usually perfect for this recipe!

Banana Cake

1/2 cup margarine or butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup millet (ancient grain)
1 1/2 cups mashed banana (approx 3 medium)

1. Cream margarine, sugar, eggs and vanilla together in large bowl until light and fluffy.

2. Combine flour, baking powder, baking soda, salt, cinnamon and millet in medium bowl.

3. Add flour mixture to margarine mixture in 3 additions, alternating with banana in 2 additions, beginning and ending with flour mixture. Beat on low until batter is smooth.

4. Turn into 2 greased loaf pans (or cake/muffin tins).

5. Bake 350 F for 25 minutes or until wooden pick inserted into center comes out clean.

Which do you prefer, muffins or bread??

Enjoy

CC

Snickerdoodle Loaf

Adapted from Apples and Twinkies

My husband and I had some visitors over today and I wanted to make something special. Something with easy flavors but still really delicious. I had been recently blog surfing and was surprised by all the different variations of Snickerdoodle cookies, loaves and cakes that were made over the holidays. I am not sure if this is more of an American treat or perhaps it just hasn't been very big with my family, but I could probably count on one hand the amount of times I have eaten a Snickerdoodle. After reading so many I got to thinking, I LOVE cinnamon. I love cinnamon and sugar MORE. So why haven't I been eating Snickerdoodles???

Another American treat we are deprived from is Hershey's Cinnamon Chips. I have been lucky enough to have tried these once from a friend who acquired some - and let me tell you, delicious. Since I am not able to find them here in Victoria, I had to think of something else to use. I decided on a simple cinnamon and sugar swirl in the center. In fact, I think I will be renaming this recipe to Cinnamon Swirl Loaf.


I used a copious amount of cinnamon in this recipe. I believe it was a total of 6 tsp. I used every last sprinkle I had! And boy was it worth it. I was a little afraid that this bread would be too sweet with all the layers of sugar or perhaps the cinnamon would taste a bit bitter. It was perfect. The sour cream gave a nice soft texture (not dry) and it had a true cinnamon taste. Real cinnamon. Every bite was like a little cinnamon cloud. It was an instant favorite and I had to keep swatting my husband away from the tray until the guests arrived. Lucky for him it made 2 loaves, we can pull another one out of the freezer next week to enjoy! Cinnamon (and lots of it) is on my next shopping list as this loaf will be asked for again and again.

Cinnamon Swirl Loaf

2 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla

1 cup sour cream

Filling:

2 tsp cinnamon

2 tbsp brown sugar

Topping:

2 tsp cinnamon

2 tbsp brown sugar

Combine flour and baking powder in a bowl and set aside. In a separate bowl cream butter, sugar, salt and cinnamon until fluffy. About 2 min. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture stirring until just combined.

Divide half the batter evenly amongst 2 standard loaf pans. Sprinkle filling. Spoon remaining batter evenly between the two pans. Sprinkle topping.

Bake at 350 degrees F for 50 - 70 min.

Enjoy

CC

Gingerbread Loaf

It all started when I made a BBQ sauce from scratch. It called for Molasses - something not usually stocked in my pantry. Well, when I poured that brown glossy goodness out of the container I immediately wanted gingerbread!

I had just bought a magazine featuring Christmas goodies that had a recipe in it for Gingerbread Loaves and Lemon Icing. I just made one big loaf, as I did not have the smaller loaf pans. Of course, you have to adjust your cooking time. There is a slight gingerbread taste - so I recommend doubling your spices and I found this loaf a bit dry. Maybe use extra icing or serve with whipped cream!!

You can get the recipe here.

Enjoy

CC

Lime Yogurt Loaf

Okay, so I cheated. These are Lime Yogurt Loaves, BUT it is just a regular lemon loaf recipe which I substituted limes in. I got the idea from my husband actually, a co-worker of his makes these loaves with lime and I thought it sounded yummy. I got the recipe here from the Canadian Living magazine! I hope you all enjoy them!!


I mean really is there anything better than the smell of fresh lime zest?? Okay, maybe freshly chopped basil??


Enjoy
CC