Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

One Year Ago:

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Four Years Ago:

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Banana Oat Muffins with Maple Syrup Drizzle

I have had this recipe from nancycreative.com bookmarked to try for a long time. I am always looking for new and tasty ways to enjoy my super-ripe bananas and the maple syrup drizzle in this recipe sounded absolutely delicious.

Ironically, when I assembled the muffins, I decided to top them with turbinado sugar prior to baking instead of using maple syrup. “What!?!?” you say? Well, you are not alone. It was a mistake… My entire family revolted. 😉 We enjoyed them immensely with both the turbinado sugar and the maple syrup!

As well as the additional sugar topping, I also adapted the original recipe to incorporate whole wheat flour and rolled oats. Great.

Yield: Makes 10 muffins

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 T canola oil (or light olive oil)
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • turbinado sugar, optional, for topping
  • pure Maple Syrup, optional, for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)
  1. Preheat oven to 375˚F, preferably on convection. Line a muffin pan with 10 (parchment) paper liners; set aside.
  2. In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla extract, blending well.
  4. Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full. Sprinkle the top of each muffin with turbinado sugar, if desired.
  5. Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.
  6. Right before serving, lightly drizzle some maple syrup on top, if desired.

One Year Ago:

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Three Years Ago:

Whole Wheat Cinnamon Sugar Blueberry Banana Bread

This delicious breakfast bread is loaded with blueberries. It really is a fabulous blend of banana bread and blueberry muffins- two of our favorite special breakfasts! The cinnamon sugar was an extra treat. 🙂

This recipe was adapted from Crazy for Crust. I decreased the sugar and modified the recipe to include whole wheat flour and bake in a convection oven. I also used a Vitamix to blend the liquid ingredients. Nice!

  • 3/4 cup plus 2 T granulated sugar, divided
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon coarse salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup whole wheat flour
  • 1 cups all-purpose flour
  • 2 cups fresh blueberries
  • 1/2 teaspoon cinnamon

  1. Preheat oven to 375°F (on convection, if possible). Grease a 9x5x3” loaf pan with butter or cooking spray.
  2. Cream butter and 3/4 cup sugar with a hand or stand mixer. Set aside.
  3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth. (I used a Vitamix)
  4. Pour half the banana mixture into the butter mixture with 1 cup of whole wheat flour. Mix until just incorporated, then add the remaining banana mixture and the all-purpose flour. Mix until just incorporated.
  5. Gently fold in the blueberries. Pour into prepared pan.
  6. Combine 2 T sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  7. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until a toothpick comes out with just a few crumbs. The edges will be a dark brown.
  8. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

One Year Ago:

Two Years Ago:

and… I have to share some friends who came to visit. 🙂 A Great Egret and a Night Heron!

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The Night Heron actually came and sat at the edge of our diving board… he didn’t go for a swim. 🙂 Great.

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Whole Wheat Banana Flaxseed Muffins

For a while there, I was really into making healthy baked goods for breakfast, but somehow I have gone off track lately. :/ These moist and tasty muffins have put me back on the right path! I modified this Martha Stewart Living recipe to make muffins instead of a loaf (shorter baking size and bonus portion control), use more bananas (more moist), omit the walnuts (my daughter doesn’t like nuts in her muffins…), and to bake in a convection oven.

The best combination… they taste indulgent but are actually healthy. We enjoyed them warm from the oven with fresh fruit. Another great use for overripe bananas!! 🙂

  • 2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for pan
  • 1/2 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, plus 1 large egg white
  • 1/2 cup light-brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • about 3/4 cup mashed very ripe bananas (3 medium bananas)
  • 1/2 cup walnuts (about 1 3/4 ounces), toasted and coarsely chopped, optional
  1. Preheat oven to 350 degrees. Butter, or spray with cooking spray, a standard muffin tin or a 9-by-5-by-3-inch loaf pan; set aside.
  2. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl; set aside.
  3. Put egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes.
  4. Add melted butter, sugar, vanilla, and bananas, and mix until combined.
  5. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in walnuts, if using.
  6. Pour batter into buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 14 minutes- on convection (for muffins), or up to 35 minutes in a standard oven for a loaf. Let cool slightly in pan on a wire rack. Invert to unmold; reinvert, and let cool completely on rack.

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Two Years Ago:

If you like this you may also like:

Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

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Thanksgiving is so indulgent, I wanted to have a lighter treat to offer for breakfast. These moist muffins have NO oil or butter and are whole wheat. Nice!

This recipe was adapted from Friday Cake Night. I substituted whole wheat flour for half of the all-purpose flour, substituted a spice blend for pumpkin pie spice, and added mini chocolate chips. I also made mini muffins instead of a loaf. They were a bit sticky and worked better with cooking spray on the pan instead of paper muffin cup liners.

  • 2 ripe bananas, mashed
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened apple sauce
  • 1 1/3 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup mini chocolate chips
  1. Preheat the oven to 350 degrees on convection. Lightly coat a mini muffin pan with cooking spray.
  2. In a large bowl, combine the mashed banana, brown sugar, apple sauce, pumpkin, and eggs until smooth.
  3. Add all the remaining ingredients (except chocolate chips) to the bowl with the banana and pumpkin mixture and stir until well combined.
  4. Fold in the chocolate chips
  5. Scoop the batter into the prepared pan (I used a cookie scoop) and bake for 12 minutes.

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One Year Ago:

Two Years Ago:

Whole Wheat Banana Bread with Roasted Bananas

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I have quite a recipe collection accessible when my counter has a pile of super-ripe bananas… I thought that I may have exhausted every option. 🙂 I was so excited to see this post from Cooking with Aunt Juju last week as part of Fiesta Friday at The Novice Gardener. I’ve never ROASTED bananas- what a great idea! I just imagined how roasting would concentrate the sweetness and highlight the flavor. I adapted her recipe to make it whole wheat and by removing the ginger and nuts from the bread. I used 5 bananas without measuring after roasting (so moist!!) and coarsely mashed them into the other ingredients. I added pecans to the streusel as well. We almost ate the whole loaf in one sitting!! Great.

Yield: 6 to 8 servings

For the Bread:

  • 5 bananas (approximately 1 1/2 cups roasted)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp coarse salt
  • 1/4 tsp freshly ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil or melted butter
  • 1/4 cup walnuts, chopped, optional

For the Streusel Nut Topping:

  • 3 T light brown sugar, packed
  • 2 T all-purpose flour
  • 1 T unsalted butter
  • 2 T chopped pecans or walnuts, optional
  1. Preheat your oven to 350°F. Line a baking sheet with foil that has sides (the bananas will emit some moisture). Arrange bananas in the pan and prick the skins with the tines of a fork at 1-inch intervals on both sides. Bake for 20 minutes and cool – the skins will be black.
  2. Grease a standard loaf pan (I use cooking spray).
  3. In a large bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
  4. Melt the butter in a microwave. Add the eggs and sugar; combine.
  5. Using a small sharp knife, gently split the banana peels. (Measure 1-1/2 cups by gently pressing the bananas into measuring cups.) Coarsely mash into the egg mixture.
  6. Add the wet ingredients all at once to the dry ingredients. Stir just until moistened or you will get tunnels in the bread. Fold in the walnuts, if using.
  7. Pour into greased loaf pan.
  8. Make the Topping: Mix the brown sugar and flour together; cut in the butter. Stir in the nuts, if using. Sprinkle on top of the loaves prior to baking.
  9. Bake for 50 to 60 minutes (on convection). Check with a toothpick and cover with foil if the top is browning too much.

One Year Ago:

Banana Banana Bread


This is my gold standard banana bread recipe. For YEARS I made banana bread based on the recipe in the Moosewood cookbook. Surprisingly, I didn’t even experiment with any other recipe. When The New York Times published this recipe it caught my eye because it required so many bananas. Recently, I tried a few other recipes but no other one compares. This is the absolute BEST!

Yield: Makes 1 loaf

For the bread:

  • 1/4 pound (one stick) cool butter
  • 3/4 cup dark brown sugar
  • 2 eggs, at room temperature
  • 2 1/3 cups (about 5-6 small) very ripe bananas
  • 2 cups all-purpose flour (I often use 1/2 whole wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp coarse salt

For the topping:

  • 3 T chopped walnuts or pecans
  • 1 T turbinato sugar
  • 1/8 tsp cinnamon

  1. Heat oven to 350 degrees (on convection). Lightly grease a 9×5 inch standard loaf pan or a 13×4 inch Pullman loaf pan with cooking spray.
  2. Using an electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more.
  3. One at a time, mix in eggs.
  4. Mix in bananas until only small lumps remain.
  5. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.
  6. Stir topping ingredients together and sprinkle over batter.
  7. Bake about 60 to 65 minutes for a standard loaf, or about 45 to 50 minutes for a Pullman loaf, until a toothpick inserted into center comes out clean.
  8. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

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