Lyn’s Banana Bread

Jan 6, 2012 by

I’ve been making this banana bread for a few years now. It somehow never fails. Everybody loves it and I’m so happy to be sharing it with you. It’s definitely “lighter” than most recipes which is great because I really don’t care for the guilt that comes along with loaded baked goods. So this recipe satisfies me. I found this recipe on Food Network Canada and I’ve made my changes to get it to where I like it.

Bananas should never EVER go to waste. I learned a few years back that over-ripe bananas can be stored in the freezer for baking. That advice was like gold to me. I now use frozen bananas for porridge, smoothies and banana bread.

I love Banana Bread. Even more so with dark chocolate chips.

I use 2 bananas because I found using 3 made the bread overly moist, which wasn’t so nice for me. I love that yogurt is used as the binding agent instead of eggs. Notice too, that butter is absent. The garnish on top is optional too, it’s really there to make the cake look even prettier. The cake on its own is delicious. Yes, even without the chocolate chips.

 

Chocolate Chip Banana Bread – Ready for the oven

 

Banana Bread

 

Lyn's Banana Bread
 
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A lighter version of a wonderful family favourite - Banana Bread
Author:
Recipe type: Bread
Serves: 10
Ingredients
  • 2 very ripe bananas
  • ¼ cup honey
  • 1 tsp vanilla
  • ¼ cup granulated sugar
  • 1 cup fat free vanilla yogurt
  • 2 tbsp vegetable oil
  • 1 cup all purpose, unbleached flour
  • ½ cup whole wheat flour
  • 2 tsp baking soda
  • ½ teaspoon salt
  • ½ tsp Allspice
  • 1 ripe banana, sliced, to bake on top of bread as a garnish (optional)
  • ¼ cup dark chocolate chips (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Lightly grease a 4-inch X 8-inch loaf pan.
  3. In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix to combine.
  4. In a medium bowl, sift flour, baking soda, salt and allspice.
  5. Gently fold the dry ingredients into the banana mixture until just combined.
  6. Pour batter into prepared loaf pan.
  7. Arrange banana slices decoratively on top of the batter, if desired.
  8. Bake 40 to 50 minutes, until golden and a knife inserted comes out clean. Let cool in the pan for 30 minutes before cutting into slices.
Notes
Adapted from http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=5918

 

Chocolate Chip Banana Bread

 

Chocolate Chip Banana Bread

 

If you ever get around to making this bread, please do think of me. Imagine me with a big smile on my face, whispering sweetly…”I told you so”

Have an amazing weekend!

 

~Lyn   XoXo

 

 

 

 

 

 

 

 

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Brownies with Cream Cheese Swirl and Chia Seeds

Nov 21, 2011 by

Brownies with Cream Cheese and Chia Seeds

It’s been a while since I’ve baked something new and different. For the past little while, I’ve been baking things I know my friends and family love  like Ginger Carrot Bread or Apple Raisin Mini Muffins. After watching an episode of my favourite cooking show Everyday Food, I knew I had to try this recipe – especially since I don’t remember ever making Brownies before. (Seriously. No joke.) I wanted to put a slight twist on it by throwing in some Chia Seeds to see how it would come out. I wondered how different it would have come out if I had soaked the seeds first, but I guess I’ll find out the next time I make it. That way I’ll see which way worked out better. All in all, it was tasty. And the kids ate it. Yes! I got some fiber into them! 😀

 

For those who haven’t heard about Chia Seeds – you’ll be happy to know that it’s in the Superfood category! They are an amazing source of: Protein, Calcium, Potassium, Iron, Omega 3 and Omega 6 Essential Fatty Acids. These are just a few of the wonderful benefits that Chia Seeds offer. Don’t you think you should try it, if you haven’t already?

 

Ingredients:

 

8 Ounces Semi-Sweet Chocolate
1 Stick Butter
Cream Cheese Mixture:
4 Ounces Cream Cheese at room temperature (I used reduced fat)
2 Tbsp Unsalted Butter
1 Egg at room temperature
1/4 Cup Sugar
2 Tbsp Unbleached All Purpose Flour
Dry Mixture:
1 Cup Unbleached All Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
1/2 Tsp Salt
1/2 Tsp Baking Powder
1 Cup Sugar
3 Large Eggs at room temperature
1/8 Cup Chia Seeds

 

Preparation:

 

Pre-heat oven to 35o degrees.

 

Using a double broiler (heat-resistant glass bowl over simmering water) add stick of butter and semi-sweet chocolate. Allow to melt gently.

 

In a medium bowl, add cream cheese, butter, egg, sugar and flour. Mix until smooth and combined.
In a medium bowl, combine dry ingredients – flour, cocoa powder, salt and baking powder. Whisk to combine.
Remove melted chocolate from heat. Stir gently to ensure butter and chocolate are combined. Add sugar and 3 eggs. Add the dry ingredients.  Mix gently until flour is incorporated.

 

You’ll  need a 9-inch baking pan. Grease the pan using cooking spray. Using 2 pieces of wax paper, layer in the pan in the form of a cross (one vertical, the other horizontal), spraying between layers, and finally spraying the top.

 

Pour most of the batter into the baking pan. Place small portions of the cream cheese mixture randomly on top. In the spaces, put the rest of the chocolate mixture.  Using a sharp knife, make a pattern using a continuous line from one end of the pan to the other (lets say, from left to right), about 2 inches apart until you get to the bottom. Bake for 50-60 minutes. Use the wax paper to help lift the brownie out of the pan. The extra greasing should help it slide out nicely. When cooled, cut into squares. Serve and enjoy!

 

And there you have it! Easy does it. Although I liked how this turned out, I think I will try it again with soaked Chia Seeds as the raw ones gave a bit of a crunch. Perhaps I am the first to come up with a “crunchy brownie.” 😀
Until next time~ take care of you!

 

Lyn
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Simple Baked Egg

May 24, 2011 by

 

I saw this recipe and I immediately wanted to try it.  Never baked an egg before this!

Ingredients:

1/2 Tsp Butter

1 Large egg

Pinch of freshly ground black pepper

Pinch of salt

1 Tsp whipping cream

An oven proof ramekin for baking

 

Directions:

Preheat oven to 350F

Coat ramekin with butter. Break the egg into the ramekin. Sprinkle egg with salt and pepper; spoon cream over top of the egg. Place ramekin in a shallow baking dish. Add hot water to pan to a depth of 1 1/4 inches. Bake for 25 minutes or until egg is set.

Serve with a slice of whole wheat toast and a fruit.

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Brown Butter Banana Muffins

May 23, 2011 by

 

 

Ingredients:

4 Ripe bananas

1/3 Cup Raw Agave Syrup or Honey

1 Stick Unsalted Butter

1 Large Egg

1 3/4 Cups Self Rising Flour

 

Directions:

Preheat oven to 375F. Line a 12-cup muffin tin with paper muffin liners.

Peel bananas and add to a large bowl. Add agave syrup add mash the bananas with a fork until very liquified but still a little lumpy.

Melt butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally until milk solids have turned a nutty golden brown.

Too the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden colour is achieved. Add to the remaining banana mixture and whisk to combine, then whisk in egg. Fold in the flour, in 2 batches,  with a rubber spatula, until just combined. Do not over mix. With an ice cream scoop, evenly divide the batter among muffin cups.

Bake in the centre of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 mins in the pan, then transfer muffins to a rack to cool completely. Serve warm or at room temperature.

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Herbed Salmon, Sweet Potato & Asparagus

May 14, 2011 by

I was glad to try this recipe since at the time, salmon was still fairly new to me. The thought of breading a salmon fillet excited me  –  perhaps because I don’t see many recipes like this. I was pleasantly surprised about how this salmon came out. I’d make it again and again. Its perfect for entertaining. People will admire the attractiveness and simplicity. The awesome thing is that I had excess of the combined herbs. I had separated the mixture into 2 portions and stored the unused portion in the freezer for future use.

Ingredients:

1 1/4 Cups Fresh Breadcrumbs

2 Cloves Garlic, Minced

1/4 Cup Fresh Parsley, Chopped

2 Tblsp Fresh Thyme, Chopped

3 Tblsp Grated Parmesan Cheese

1 Tsp Grated Lemon Zest

1/4 Tsp Salt

3 Tblsp Butter, Melted, Divided

1/2 Salmon Fillet (4 Slices)

 

Directions:

Preheat oven to 350F Degrees.

In a shallow bowl, combine breadcrumbs, garlic, parsley, parmesan cheese, thyme, lemon zest and salt. Combine well. Add 2 Tblsp butter and toss lightly to coat. Set aside.

Pat salmon dry. Place skin side down (you can get slices with the skin already removed) in a greased baking dish. Brush with remaining butter. Cover with crumb mixture. Bake for 20-25 minutes, or until salmon flakes easily with a fork.

Serve with mashed sweet potato and steamed asparagus. Enjoy.

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