As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.
For the Streusel:
- 6 T unsalted butter, room temperature, plus more for the pan
- 1/2 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 cup chopped pecans
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup buttermilk
- 1 cup banana purée from 2-3 very ripe bananas, mashed
- Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
- Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
- Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
- Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
- In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
- Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
- Spoon half of the batter into the prepared pan.
- Sprinkle half of the streusel evenly over the batter.
- Add the remaining batter, then sprinkle remaining streusel over the top.
- Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
- Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.
Posted in Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, breakfast, brown sugar, brunch, cake, coffee cake, dessert, pecans, quick bread, snack, streusel, whole wheat
I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.
This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂
For the Cake:
- zest of 1 Meyer lemon
- 1 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup whole wheat pastry flour
- 1 cup cake flour or all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp coarse salt
- 1/2 cup buttermilk
For the Glaze:
- 3/4 cups powdered sugar
- freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
- Preheat oven to 350 degrees, preferably on convection.
- Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Posted in Baking, Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, cake, cake flour, coffee cake, dessert, glaze, lemon, meyer lemon, quick bread, whole wheat, whole wheat pastry flour
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
- 1/4 cup canola oil or other neutral-tasting oil
- 1/2 cup plus 1 T almond meal or slivered almonds
- 1/2 cup old-fashioned rolled oats
- 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
- 1/4 cup packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse salt
For the Filling:
- 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
- 1/4 cup pure maple syrup
- freshly squeezed juice from 1/2 of a lemon
- 1 T cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Preheat the oven to 350 degrees, preferably on convection.
- Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
- If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
- Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
- Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
- Combine the pears, maple syrup and lemon juice in a large bowl.
- Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
- Transfer to the prepared baking dish.
- Crumble the topping over the pears.
- Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
- Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: almond meal, almonds, Bartlett, breakfast, brown sugar, comfort food, crisp, crumble, dessert, fruit, healthy, light, maple syrup, oats, pear, rolled oats, slivered almonds, whole wheat, whole wheat pastry flour
I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!
In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.
Yield: Serves 6 to 8 (I filled 6 ramekins)
- 1 1/2 cups (355 g) water
- 3/4 cup (135 g) white Basmati rice
- 1/4 tsp fine sea salt
- 3 cups (735 g) whole milk
- 1 cup (235 g) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/2 vanilla bean, split lengthwise
- cinnamon, for serving, optional
- Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
- Pour in the milk, cream, and sugar.
- Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
- Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
- Remove from the heat and set aside the vanilla bean.
- Spoon the pudding into 6 to 8 small bowls or ramekins.
- The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
- To serve, sprinkle with cinnamon, as desired.
Posted in Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: Basmati, cinnamon, cream, dessert, heavy cream, pudding, rice, rice pudding, steamed rice, valentine's day, vanilla bean, white rice