Lyn’s Banana Bread

Jan 6, 2012 by lovelypantry

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.

 

 

 

 

 

 

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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Ginger Carrot Bread

Sep 20, 2011 by lovelypantry

When I saw this recipe I just had to try it. An easy way to utilize carrot juice without having to juice dozens of carrots! Its already a winner in my book. I was very impressed with the bright colour as well as the texture of the bread. I found it quite tasty and of course, my mini food tasters gave it their seal of approval.

I found some natural (no preservatives added) carrot juice in the supermarket so I decided to try it not only with the recipe, but also to incorporate it into our diet. Eventually I’ll get into juicing, but for now, this is a great healthy addition to my baking.

 

This Ginger Carrot Bread recipe has been a certified hit and its always a pleasure to make it and share with family and friends. The gorgeous, striking colour is always a topic for discussion!

 

 Enjoy!

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Irish Soda Bread

May 22, 2011 by lovelypantry

This recipe was made out of sheer curiosity. I found this recipe in Healthy Eating magazine. It went down well in no time at all! Enjoy.

 

Ingredients:

3/4 Cup Raisins

1 Cup boiling water

2 Cups All Purpose Flour

1 Cup Whole Wheat Flour

1/3 Cup sugar

3 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1 Egg

2 Cups Buttermilk

1/4 Cup Butter, melted

 

Directions:

Preheat oven to 350F

Place Raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and pat dry.

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in raisins.

Transfer to a 9 X 5 inch loaf pan coated with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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