Double Banana Bread

Am I the only one who ends up with loads of rotten bananas in my freezer every few months? You wanna know what my go-to recipe is when that happens? This is it!

It's so full of banana flavour, I'm sure you'll love it too!

Double Banana Bread

makes 1 loaf or 4 mini loaves

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cup mashed, overripe bananas (7-8 bananas)

Preheat oven to 350º F. Spray 9x5 loaf pan with non-stick spray.

In a large bowl, combine flour, soda, & salt. Set aside.

In a separate bowl, cream together butter & sugar. Stir in eggs & mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes (less for mini loaves - about 35 minutes), until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Come on & make some - you know you want to! ;)

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Chai Loaf with Cinnamon Glaze {My Favourite Fall Treat, Revisited}

Last fall, I shared with you my favourite fall treat - Chai Loaf. That's all well & good except for the fact that my blogging photography was pretty poor when I first started out. (Last year's photo - epic fail. Not pin-worthy. At. All.) Not that I'm so amazing now, but I like to think my photography skills have improved somewhat. 

So today, I'm revisiting my favourite fall recipe with new & improved photos. :)

Chai Loaf

Prep time: 15 min. Total time: 3 hrs. 55 min (includes cooling time)

Makes 1 loaf or 4 mini loaves (as pictured above)

Bread

3/4 cup granulated sugar

1/2 cup butter or marg, softened

2 eggs

1/2 cup prepared tea (I like to use Pumpkin Chai from David's Tea)

1/3 cup milk

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

3/4 tsp. ground cardamom

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Glaze

1 cup powdered sugar

1/4 tsp. vanilla

3-5 tsp. milk

additional ground cinnamon

1) Heat oven to 350 F. Grease loaf pan with cooking spray.

2) In large bowl, beat sugar & butter with electric mixer on medium speed until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) . Stir in remaining bread ingredients just until moistened. Spread in pan.

3) Bake 50-60 minutes for a full loaf (35 minutes for mini loaves) or until toothpick inserted in center comes out clean & slightly golden (do not underbake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool 30 minutes.

4) In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.

Note: I've had some feedback on some people having their loaf come out flat. You'll get the best results with a glass meat loaf type pan. If you're using a metal bread making type pan, you may end up with a loaf that isn't rounded at the top.

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As well as:

The Weekend Potluck

This recipe was featured on:

Raspberry Lemon Loaf

Well, hello again, friends! I hope you had a happy Easter. We had a great, but very busy, Easter season. My husband & I were both involved in our church's Easter production. After four performances over the Easter weekend, we saw a larger attendance than ever before & many people who prayed the prayer of salvation. 

It certainly was worth all the time & work!

~~~~~

The coming of Spring always introduces a desire for lighter, fruitier flavours in my baking & cooking. 

Does it for you too?

Lemon is a huge flavour favourite for me. I love to mix it with other flavours as well.

I still have some frozen raspberries from last summer... we had LOTS since our next door neighbour didn't want any of the raspberries from her huge berry patch!

I'm trying to use those frozen fruits left over from last summer to make room for this year's crops. 

This was a great recipe to do just that. 

Raspberry Lemon Loaf

makes 1 loaf

1 3/4 cups all-purpose flour

1/2 cup white sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup lemon-flavoured yogurt (low fat works too, if you want to cut down on your calories!)

1/4 cup canola or vegetable oil

3 eggs

1 tsp grated lemon zest

1 cup fresh or frozen raspberries

Preheat oven to 350º. Spray loaf pan with non-stick spray & set aside.

In a large bowl, combine dry ingredients. Set aside.

In a medium bowl, whisk together yogurt, oil, eggs, & lemon zest. Add wet ingredients to flour mixture & stir just until moistened. Gently fold in raspberries.

Pour batter into prepared pan & bake for 50 minutes, or until a toothpick inserted in centre of loaf comes out clean. (If you used frozen berries, expect to have to bake it about 10 minutes longer, because the frozen berries make the batter cold.) Cool loaf in pan for 10 minutes. Remove from pan & let cool completely before slicing.

Happy Spring!

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Chai Loaf

  I am loving fall. Well, here in Saskatoon it still feels like the middle of summer since our weather has been unusually warm. But I've started to see a few trees starting to don their autumn fashions, the nights are feeling cool, & school is back in full swing. It feels good to be back to the regular routine. With fall comes a change in menu & the foods we make take a bit of a turn. Soups, stews, & "comfort food" become regulars on my menu plan. I also tend to do more baking.

  Here is a great recipe for one of our favourite loaves. I'm pretty sure it will become a favourite of yours too.

Chai Loaf

Prep time: 15 min. Total time: 3 hrs. 55 min (includes cooling time)

Makes 1 loaf

Bread

3/4 cup granulated sugar

1/2 cup butter or marg, softened

2 eggs

1/2 cup prepared tea or water (I use decaf chai)

1/3 cup milk

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

3/4 tsp. ground cardamom (found it in the ethnic foods at superstore)

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Glaze

1 cup powdered sugar

1/4 tsp. vanilla

3-5 tsp. milk

additional ground cinnamon

1) Heat oven to 350 F. Grease loaf pan with cooking spray.

2) In large bowl, beat sugar & butter with electric mixer on medium speed until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) . Stir in remaining bread ingredients just until moistened. Spread in pan.

3) Bake 50-60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool 30 minutes.

4) In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly & store at room temperature up to 4 days, or refrigerate up to 10 days.

  What are some of your favourite fall baking recipes? I'd love to hear about the things you're whipping up in your home. 

  Thanks for stopping by! 

Enjoy your day!

Linking up to: Nest of Posies Fall Festival, Tater Tots & Jello, & Craftaholics Anonymous