Quick Breads

Flambéed Banana Crêpes Suzette

The challenge: Whip up a “Steamy Valentine’s Day” Inspired recipe.

I thought to myself, what could be “Steamier” than a Valentine’s Day dessert so hot it goes up in flames?

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Nutty Marbled Banana Bread

Yes… yes… I know. My banana bread slices look a little short. I can explain…. You see, it’s like this.

I faced a major dilemma earlier this week. I was in possession of only two ripe bananas and I wanted to make two loaves of this yummy banana bread.

So, what’s a girl to do?

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Brown Butter Waffles

This morning I couldn’t decide what to make for breakfast. I knew I wanted something sweet and not savory.

I spent five minutes looking around the pantry; this is after a good dose of coffee was already in my system. Then, I walked over to the fridge and took a peek, there on the top shelf between the coffee creamer and the OJ I saw a carton of buttermilk. Ah ha! Pancakes!

However, the more I thought about it the less enthused I was about the idea. Then I thought, hmmm why not make waffles?

I pulled out a cookbook from the shelf, flipped through the section titled “Muffins, Scones, Quick Breads & Other Breakfast Treats” once I got to recipe number 10 the deal was sealed. The rest is breakfast history my friends.

You are going to absolutely love this waffle recipe, the brown butter and dark brown sugar gives them such an amazing taste. In my opinion you don’t really need to add any syrup, whipped cream, fruit spread, etc.

Waffle Iron

Brown Butter Waffles

Brown Butter Waffles
from the The Craft of Baking
by Karen DeMasco & Mindy Fox

6 tablespoons unsalted butter, cut into small pieces
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 cup plus 1 tablespoon packed dark brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
2 large eggs, separated
unsalted butter, for the waffle iron

Preheat your waffle iron.

In a small saucepan, melt the butter over medium-high heat; continue cooking until the butter turns brown and has a nutty fragrance, about 5 minutes. Remove from the heat.

Brown Butter
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.

Dry Ingredients
Make a well in the center and pour in the buttermilk and the egg yolks. Whisk the wet ingredients together, gently working them into the dry ingredients until just combined.

Batter
Add the browned butter and whisk until fully absorbed. (At this point, the batter will keep for several hours or up to 2 days in the refrigerator.)

Egg Whites
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to soft peaks. Gently fold the whites into the batter in two additions.

Batter and Waffle Iron
Lightly brush a waffle iron with butter and cook the waffles according to the manufacturer’s instructions.

Brown butter Waffle Batter
Note: The recipe said it was enough to make 8 Belgian style waffles or 12 round waffles. I was only able to make 5 Belgian style waffles. Not sure if it was because I needed to beat my egg whites a bit more, I had to pour about 3/4 cup worth of batter to cover the inner circle of the waffle iron.

Warm Maple Syrup
waffles
WaffelsServed
Since my opinion doesn’t mean much to my teenage boys they had theirs with syrup.

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This is one of my go-to recipes when I have a few bananas lying around that have past their prime.

Every time I make this the house smells amazing… forget scented candles, nothing tops the aroma of freshly baked bread, and the fact that you are able to consume it is a bonus!

My youngest who doesn’t even like bananas can’t pass a slice of this up, probably because it’s loaded with chocolate chips and walnuts… yeah, how bad can that taste!

Trust me, you’re gonna love this one!


I would like to thank Heather R. from BlissTree.com for trying out my chocolate chip banana bread recipe. After reading Heather’s post, I ran to the kitchen to double check the size of the pan I used for this recipe and it turns out I made a mistake. Sorry guys!

Errata: The pan used for the loaf was actualy a Danish loaf pan which mesures 12 x 4 x 2.5

Also, a big thanks to Cari Snell from dinnervibe.com for featuring this post as the lunchtime snack of the week!!

Thanks Cari!

Chocolate Chip Banana Bread
A.K.A “Best Ever Nana Bread”

1 stick of unsalted softened butter
1 cup sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1/8 teaspoon banana extract
1 cup roughly chopped walnuts
1 cup dark chocolate chips

Preheat oven to 350 degrees F. and butter a 9x5x3 12x4x2.5 loaf pan.


Cream butter and sugar until fluffy, add the eggs one at a time and mix until combined.


Sift dry ingredients together and set aside.


In a small bowl combine the bananas, sour cream and extracts. With a fork mash the bananas into the the sour cream and extracts then stir until evenly combined.



Alternate adding the mashed banana mixture and dry ingredients into the batter mixing on low, just until combined in three batches. With a wooden spoon stir in the chopped nuts and chocolate chips.



Pour into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.


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