Baking Junkie

Bread Category

Sunday, August 21st, 2011

Oatmeal Streusel Banana Bread

Inspired by and streusel recipe from Heidi Bakes

Over the past year and a half I have made several different versions of a classic banana bread. First there was the strawberry banana bread, then the caramel toffee banana bread (still one of my favorites), and the nutella banana bread. I have a hard time making just plain banana bread anymore so when I found a recipe for a streusel topped bread I jumped at the chance to make it!

I made this using my go to banana bread recipe, which was given to me by my sister-in-law. Feel free to use any recipe that you are comfortable with. The most important part is the streusel, anyway! I just can’t seem to get enough of streusel on anything, and it definitely brought the banana bread to a whole new level. Enjoy!

Oatmeal Streusel Banana Bread
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Bread:
1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed

Streusel:
⅓ cup sugar
⅓ cup brown sugar
½ cup flour
⅓ cup quick cooking oats
2 tsp cinnamon
6 Tbsp cold butter

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas.

To make the streusel, combine all of the dry ingredients. Cut the butter into small pieces and add to mixture. Cut in using a fork or pastry cutter until mixture forms crumbles.

Pour the banana bread batter into a well greased loaf pan. Top with streusel. Bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

Tags: Banana, Bread, Oatmeal, Streusel

Posted in Bread | 4 Comments »

Wednesday, January 19th, 2011

Nutella Banana Bread

Recipe adapted from RecipeGirl

Let me just say that I love Nutella. It’s sad, but I had to travel all the way to Germany to discover it for the first time. One of our friends there asked if I wanted to try it, so I asked her what it was. When she told me it was “sort of like a chocolate-y peanut butter”, I was instantly smitten! I don’t think it can really get much better than that. I remember thinking how incredibly it was, and how we really should get it in America . You can imagine my dumbfounded-ness when I later see it in my grocery store once we were back in the states!

Back when I first started the blog I had a Nutella banana bread on my list to make, and it seems I have finally gotten around to it. My initial plan was to just swirl the Nutella through my usual banana bread batter, but when I saw this recipe I knew it would be even better. The Nutella is actually mixed into a portion of the banana bread, then swirled together with the original batter. Because of the sour cream used this banana bread is always very moist, and this was no different. The Nutella and banana flavors both compliment each other really well without either being overpowering. Between this and the caramel toffee version, I don’t think I will ever just make plain banana bread again. Enjoy!

Nutella Banana Bread
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1/2 cup salted butter
1 1/2 cup sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
¾ cup Nutella

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Save bananas for last. Place nutella in a small bowl and microwave for 20 seconds. Stir until smooth. Add one cup of the banana bread batter into the nutella and mix well. Place large spoonfuls of batter into a greased 8 x 4 inch loaf pan, alternating between the banana and nutella batters. Swirl the two batters together with a knife. Bake 60-65 minutes, or until toothpick inserted into center comes out clean.

~I’m sharing this recipe over at Recipe Swap Thursday and Sweets for a Saturday~

Tags: Banana, Bread, Nutella

Posted in Bread | 16 Comments »

Tuesday, November 16th, 2010

Beer Bread

Recipe adapted from My Baking Addiction

I don’t know about the rest of the country, but here in Minnesota it’s cold! We have been having unusually warm weather lately, but this past weekend we were hit with our first snow storm. That’s right…SNOW!

Snow means cold weather, which means soup and stews, and Derek hates to eat soup without bread! I have only ever had beer bread made from a mix and never even imagined making my own until I saw this recipe. We are hosting an annual get together with friends this weekend and beer bread always goes over well, so I decided to make two loaves: one original and one Italian herb and cheese (can you say yum)! This is by far the easiest (and shortest) bread recipe I have ever made, but it certainly isn’t lacking in taste! It’s perfect for serving with soup, dips, or just plain. There are endless possibilities for add ins which I love as well. Enjoy!

Beer Bread
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3 cups self-rising flour*
⅓ cup granulated sugar
1 tsp salt
12 ounces beer (any kind you’d like)
2 Tbsp melted butter

Preheat the oven to 375 degrees. Grease a 9 x 5 inch loaf pan with cooking spray. In a medium sized bowl combine the flour, sugar, and salt. Add the beer and mix well (it will get thick and sticky). Pour into loaf pan and bake for 52 minutes. Remove from oven and brush with melted butter. Return to the oven and bake another 3 minutes.

Italian Herb & Cheese Beer bread: Add 1 tsp Italian seasoning plus ¼ cup shredded cheddar cheese to mix. Sprinkle garlic salt on top after brushing with butter.

*To substitute, one cup self-rising flour equals:
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoons salt

Tags: Alcohol, Bread, Fall recipes

Posted in Appetizers, Bread | 2 Comments »

Thursday, October 14th, 2010

Pumpkin Bread

My first pumpkin recipe of the season, and I am so excited! I have to tell you that I was getting very nervous every time I saw the sign in my grocery store telling me about the pumpkin shortage. “No pumpkin until September” it said, and fearing another shortage I stalked the baking aisle every week in September until finally, there it was: a fully stocked shelf of pumpkin! My heart did a little dance, and at that moment all was right with the world. Any other year I wouldn’t have paid too much attention to a pumpkin shortage, but in case you haven’t noticed I bake a lot. A LOT! And I have plans, because I’m a planner remember? These plans involve pumpkin, but now I have no fears and I can showcase my pumpkin recipes for you all (I’ve already had a request for my pumpkin cheesecake)!

This recipe was actually given to me by my mother-in-law, as it was her mother’s pumpkin bread recipe. I never had the chance to meet Derek’s grandmother, but she had some great recipes! This recipe is along the same lines as many other quick bread recipes, but the pumpkin and spices give it amazing flavor. As with most quick breads I find that it becomes more moist on the second and third days (if it lasts that long). Remember how Derek doesn’t really like bread pudding? Well he doesn’t really like pumpkin either (I’m tempted to give out his email so you can all tell him how crazy he is)! I guess I don’t mind too much because that just means more for me!

On a side note, I have decided to take the blog into the world of social networking, so you can now find me on Facebook and Twitter. It would make my week, month, year, day if you “like” or follow me. You’ll get updates when the newest posts go up, plus some extras too

Pumpkin Bread
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1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
1/2 can (8oz) pumpkin
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup water

Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.

* I’m sharing this recipe over at Recipe Swap Thursday*

Tags: Bread, Fall recipes, Pumpkin

Posted in Bread | 15 Comments »

Thursday, October 7th, 2010

Caramel Toffee Banana Bread

Recipe by Aimee

Can you believe it’s been almost 4 months since I started this blog? Over these past 4 months our coworkers have become quite accustomed to frequent baked goods. Lately I have been doing baking for family members or friends and have not been sending as many to our offices, and I have started to hear about it! Most of the time I am happy to get rid of my baked goods so that it takes away my temptations, but my will power has been improving, and I have started to become a little selfish. Some of the things I make I like to keep just for us at home, and this bread was one of them.

I have been thinking about this bread for months. I had a caramel toffee scone earlier this summer and loved the flavor combination. I was trying to think of what I could create with these flavors and one of my first ideas was banana bread. What I found interesting was that none of the flavors really stood out, but they all just blended together perfectly. This bread had to cook a little longer than my usual banana bread, and got a little darker, but it is completely worth it in the end. Derek had some with his breakfast, and I took a slice to work with me everyday bursting at the seems not to dig into my desk drawer and eat it right away. I have more frozen bananas ready to go in the freezer and every time I look at them I just can’t wait to make this bread again. Enjoy!

Caramel Toffee Banana Bread
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1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
1/3 cup Hershey’s caramel syrup
1/2 cup Heath toffee chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

*I’m sharing this recipe over at Recipe Swap Thursday*

Tags: Banana, Bread, Caramel, Fall recipes, Toffee

Posted in Bread | 14 Comments »