Strawberry Banana Bread

Strawberry Banana Bread

I found this recipe a couple of years ago on Pinterest when I was searching for things to make with my annual flat of Poteet strawberries. This bread from Positively Splendid is indeed, splendid. It is moist & delicious. The best thing about this recipe is that it makes 2 loaves of bread – one for me & one for you!

Strawberry Banana Bread

Category: Bread, BREAKFAST

Strawberry Banana Bread

Ingredients

  • ¾ cup butter, softened
  • 8 ounces cream cheese, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup mashed bananas (approximate 2 large or 3 small)
  • 1½ cups chopped fresh strawberries
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two loaf pans. I also line my pans with parchment paper.
  2. Cream the butter and cream cheese together with an electric mixer. Gradually add the sugar, beating well to combine. Add the eggs, one at a time, beating well after each addition.
  3. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.
  4. Add the vanilla and mashed bananas, mixing on low speed to incorporate.
  5. Fold in the strawberries just until they are fully incorporated into the batter.
  6. Divide batter between the prepared pans, spreading evenly with a spatula.
  7. Bake for 1 hour, until a cake tester inserted into the center of each loaf comes out clean. After 25-30 minutes you may need to cover the pans with a foil shield to prevent the tops from getting too brown.
  8. Once done, cool for at least 15 minutes. Remove from pans and serve.

Notes

Original recipe from Positively Splendid. I made a few tweaks for ease of baking. Here is the original link:

https://www.positivelysplendid.com/cream-cheese-strawberry-banana-bread/

http://michellesipsandsavors.com/strawberry-banana-bread/

Cinnamon Banana Bread

Cinnamon Banana Bread

I’ve made so many versions of banana bread, but this one has to be my favorite! It’s so moist and I love the cinnamon surprise in the middle. Just know if you make it, you better hide yourself a slice because it’s going to be gone before you can even get it out of the pan.

Cinnamon Banana Bread

Category: Breads, SIDES

Cinnamon Banana Bread

Ingredients

  • 3 ripe bananas, smashed with a fork
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups flour
  • Cinnamon filling: 1 TBS cinnamon mixed with 1/3 cup sugar

Instructions

  1. Preheat oven to 350 degrees. Butter & flour a loaf pan. You can use any size. Just adjust baking time accordingly.
  2. Mix everything, except the flour, with a spatula. Add the flour and incorporate gently. Don’t over mix.
  3. Add half the batter to the prepared loaf pan. Then sprinkle half or more of the cinnamon sugar mixture over the batter, leaving a half inch without sugar on all sides. Pour remaining batter on top. Sprinkle remaining cinnamon sugar on top.
  4. Bake for 50-60 minutes or until a tester comes out clean. Adjust baking time depending on the size pan you are using.
http://michellesipsandsavors.com/cinnamon-banana-bread/

Mini King Cake

Mini King Cake

King cakes are synonymous with Mardi Gras! I decided to make my own using store bought pizza dough. They taste homemade, but without all the effort! Just add purple, green & yellow sparkle sugar and you’re good to go! Laissez les bons temps rouler! Qui, cher!

Mini King Cake

Category: Breads, SIDES

Mini King Cake

Ingredients

  • 1 refrigerated pizza crust from your grocer’s refrigerator section (I used Pillsbury)
  • 1 tsp cinnamon
  • 1/3 cup sugar
  • 2 TBS melted butter
  • 1 cup powdered sugar
  • 1 – 2 TBS milk
  • Colored sugar crystals

Instructions

  1. Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.
  2. Mix cinnamon and sugar together & set aside.
  3. Remove pizza dough from packaging and roll out onto the prepared baking sheet. Carefully cut in half lengthwise.
  4. Brush butter on both pieces of dough. Divide cinnamon sugar evenly over each piece of dough.
  5. Fold each piece of dough over lengthwise. Press the folded side a bit. Now, twist your long piece of folded dough & then form a circle. Pinch where the ends meet.
  6. Bake for 8 – 10 minutes, until golden.
  7. While king cake is baking, mix powdered sugar with milk to make a thick frosting. Set aside.
  8. When cakes are done, remove from oven. Let cool a bit. Then ice & sprinkle with sugar crystals.
http://michellesipsandsavors.com/mini-king-cake/

Super Moist Cornbread

Super Moist Cornbread

This amazing cornbread is from my 2010 Southern Living Annual Recipes cookbook. It is hands down the best cornbread I have ever made. Once I used this version of cornbread, I have never found a recipe that can top it. I made a slight tweak because I can no longer find self-rising white cornmeal mix. My family loves this cornbread so much that they ask for it for Thanksgiving dinner.

Super Moist Cornbread

Category: Breads, SIDES

Super Moist Cornbread

Ingredients

  • 1/3 cup unsalted butter
  • 1 (8 oz) container sour cream
  • 2 large eggs, slightly beaten
  • 1 (8 oz) can of creamed corn
  • 1 cup white cornmeal
  • 1 TBS baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 degrees. Heat butter in a 9-inch cast iron skillet or cake pan in the oven, until melted. Remove and set aside.
  2. Mix cornmeal, baking powder and salt. Set aside.
  3. Combine, sour cream, eggs & corn in a medium bowl. Whisk in cornmeal mixture, until just combined.
  4. Whisk in melted butter.
  5. Make sure skillet or pan is greased with remaining butter on the bottom and sides. Pour in the batter.
  6. Bake for 30 minutes or until slightly golden on the top.

Notes

Note: This recipe was adapted from the 2010 Southern Living Annual Recipes. For a variation, you could add 1/4 cup chopped & sautéed  fresh jalapeño.

http://michellesipsandsavors.com/super-moist-cornbread/

Homemade Corn Tortillas by The Culinary Institute of America

Homemade Corn Tortillas by The Culinary Institute of America

I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!

Homemade Corn Tortillas by The Culinary Institute of America

Category: Breads, SIDES

Homemade Corn Tortillas by The Culinary Institute of America

Ingredients

  • 1 1/2 cups masa harina
  • 1/4 tsp sea salt
  • 2 TBS vegetable oil
  • 1 cup hot water

Instructions

  1. Combine the masa and salt in a large bowl. Add the oil and stir to combine.
  2. Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
  3. Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
  4. Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
  5. Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.
http://michellesipsandsavors.com/homemade-corn-tortillas-by-the-culinary-institute-of-america/

Cranberry Banana Bread

Cranberry Banana Bread

SIDES

Merry Christmas! I had a a bunch of leftover cranberries and thought that adding them to some banana bread might be kind of festive. The bread turned out great, and with the sugar glaze and walnuts I added to the top it was extra special. A perfect side to add to my Christmas breakfast!

Cranberry Banana Bread

Category: Breads, SIDES

Servings:  8 thick slices

Cranberry Banana Bread

Ingredients

  • Bread:
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 cup mashed banana (about 2 medium)
  • 1/2 tsp vanilla
  • 1/4 cup milk (I use 1% milk)
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 cup chopped walnuts
  • 1 1/2 cups coarsely chopped fresh cranberries
  • Glaze:
  • 1 cup powdered sugar
  • 2 TBS half and half
  • 1/3 tsp vanilla
  • 1/4 cup chopped walnuts (for sprinkling over the glaze)

Instructions

  1. Bread:
  2. Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan. Cream sugar and butter together in a medium mixing bowl until well blended. Add banana, vanilla, milk, and eggs, mixing well. Add flour and baking powder, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in loaf pan.
  3. Bake at 350 degrees for 65 to 75 minutes, or until a toothpick inserted in center of bread comes out clean. Let loaf cool a few minutes in the pan and then remove from pan and cool completely. Makes 1 loaf.
  4. Glaze:
  5. Mix powdered sugar and half and half together, blending well. Add vanilla. This will make a thicker, creamy glaze. Spoon glaze over the top of your cooled loaf, then sprinkle with nuts. Let glaze set and serve.
http://michellesipsandsavors.com/cranberry-banana-bread/

Simple Cheese Toast

Simple Cheese Toast

SIDES

This SIMPLE CHEESE TOAST is simply delicious! I used a sourdough from our local bakery. It’s a beautiful rustic loaf…you know, the kind that is super crusty, but soft in the middle. It is great by itself or a lovely side for a salad or pasta.  Just 10 minutes total to get to this yumminess! So easy to make! 

Simple Cheese Toast

Category: Breads, SIDES

Servings:  3 Slices

Simple Cheese Toast

Ingredients

  • 3 Pieces of Sliced Sourdough Bread
  • 2 TBS Melted Butter & Olive Oil
  • Mayonnaise
  • Shredded Mozzarella Cheese (I used Tillamook)
  • Red Pepper Flakes
  • Chopped Italian Parsley

Instructions

  1. Just brush with butter & olive oil on both sides and place on a cookie sheet
  2. Put in the oven at 375 to toast one side
  3. Remove from oven & flip toast over. Slather a bit of mayonnaise on the non-toasted side & cover with shredded mozzarella. Then sprinkle lightly with smoked paprika.
  4. Return to the oven for about 5 minutes & wait for it to get bubbly. Remove from oven.
  5. Garnish with red pepper flakes and chopped Italian parsley
http://michellesipsandsavors.com/395-2/

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