easy banana nut bread recipe

Banana And Walnut Bread Recipe






 Peringkat: 4,5 - ‎76 ulasan

Banana nut bread recipe - Preheat oven to 180°C. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper. Sift the flour ...

Banana Nut Bread Recipe




Banana nut bread recipe - Preheat oven to 180°C. Brush an 11 x 21cm (base ... I use 3bananas if possible, and add a packet of chopped Macadamia nuts. I've also ...

Banana Nut Bread Recipe - Beth Hensperger | Food & Wine






Beth Hensperger makes Banana Nut Bread regularly and always has backup loaves in the freezer. The walnuts are toasted just enough to remove their raw ...

Banana Bread recipe from Pillsbury.com






2 j 20 mnt - ‎Kalori: 170

Beat in eggs. Stir in bananas, milk and vanilla until well blended. 2 In small bowl, mix flour, nuts, baking soda and salt. Add to banana mixture all at once; stir just ...

Banana-nut Bread Recipe | MyRecipes.com



20 mnt - ‎Kalori: 217

This sweet banana nut bread recipe has less oil than most traditional recipes, but you won't miss it. Extra bananas keep it moist.

Moist Old-Fashioned Chiquita Banana Nut Loaf Recipe




Classic banana nut bread that is simple, moist and delicious.

Easy-to-Bake Banana Bread Recipe - Martha Stewart Living






The batter for this easy-to-bake banana bread is enriched with the addition of sour cream. ... and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Banana Bread with Chocolate Chips and Walnuts Recipe ...




Find the recipe for Banana Bread with Chocolate Chips and Walnuts and otherbanana ... Sprinkle with half of nut mixture. ... Sprinkle with remaining nut mixture.

Orange Banana Nut Bread Recipe | Taste of Home






I like this recipe because the orange juice gives the nut bread such a unique flavor and also makes it moist.

Banana-Nut Bread | Williams-Sonoma




55 mnt

Celebrate the bounty of summer with over 100 recipes featuring heirlooms, plum, ..... If you have very ripe bananas but are unable to make banana bread right ...

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Double Decker Peanut Butter Sandwich Cookies

This is officially My 100th Post!!!  Since it is kind of a big deal, I didn't want to share just any recipe with you.  I wanted something that would knock your socks off!!  These peanut butter cookies will do just that! 

Words cannot describe how amazing these cookies are.  I saw these cookies on about three different blogs, but they all got the recipe from All Recipes.  They have amazing reviews and even after reading everyone's comments, raving about how good these are, I was still shocked at how good they really are.

If you like peanut butter, you will go nuts over these.  The cookie is chewy and the filling is so creamy and amazing that you are guaranteed to eat a few spoonfuls of it all by itself!  These are truly decadent.  You will probably not be able to eat more than one of these in the same sitting, because they are very rich, but the one you do eat, you will savor each and every bite.  I followed the cookie recipe exactly, but I adjusted the filling recipe to my own taste.  I like lots of filling in my cookies, so I increased the original recipe by 50% and I added a little vanilla, salt and I used milk instead of cream.

Double Decker Peanut Butter Sandwich Cookies

adapted from: Savory Sweet Life and All Recipes

(Printable Recipe)

3/4 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

8 Tbl. (1 stick) unsalted butter, room temp.

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. light brown sugar, packed

1 large egg

1 tsp. vanilla

1 c. quick-cooking oats

Filling:

4 1/2 Tbl. unsalted butter, room temp.

1/2 - 3/4 c. creamy peanut butter

1 1/2 c. powdered sugar

pinch of salt

1 tsp. vanilla

1-2 Tbl. milk

Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder and salt; set aside.  In a large bowl, cream together butter, peanut butter, sugar and brown sugar until light and fluffy, about 4 minutes.  Scrape bowl.  Add the egg and vanilla.  Add the dry ingredients and beat until just combined.  Add the oats and beat just enough to distribute evenly.  Using a small ice cream scoop, drop dough onto cookie sheet, leaving 2-inches between each.  Bake for 10-12 minutes or until golden and puffed.  (I baked mine 11 minutes and I got 26 cookies, making 13 sandwiches.  They will look under-done, but they will set up).  Cool completely and place a spoonful of filling on half of the cookies and top with the other half to form a sandwich. 

Filling: Beat butter and peanut butter until fluffy.  Add powdered sugar and beat until combined.  Add a pinch of salt, vanilla and 1 Tbl. of milk.  Beat until smooth and fluffy.  If it is too thick, add another Tbl. of milk.      

Posted at Sweets For Saturday! and Whipperberry!

Lemon Poppy Seed Muffins

These muffins are soooooo good.  

Just imagine biting into a warm, moist, lemony muffin with an ooey gooey glaze on top.  Pure goodness!  

They have slightly less fat than most muffins, because they use non-fat yogurt and less oil.  Make it Love it!

Lemon Poppy Seed Muffins

From: Jenn@eatcakefordinner

(Printable Recipe)

• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2/3 c. sugar
• 2 lemons, zest & juice
• 1 c. plain, non-fat yogurt
• 2 eggs
• 2 tsp. vanilla
• 1 tsp. lemon extract
• 1/4 c. vegetable oil
• 2 Tbl. poppy seeds

Glaze:

• 3/4 c. powdered sugar
• 1- 2 Tbl. milk
• 1/2 tsp. lemon extract

Combine sugar and lemon zest and rub together with your fingers until fragrant. Add flour, baking powder, baking soda and salt.  In a separate bowl, combine lemon juice, yogurt, eggs, vanilla extract, lemon extract, oil and poppy seeds.  Add to dry ingredients and stir with a wooden spoon until combined.  Do not overmix.  Divide evenly into greased muffin tins.  Bake at 375 degrees for 14-15 minutes or until lightly browned.  Yield: 16 muffins.  Combine all glaze ingredients and stir until smooth.  If it is too thick, add a little more milk.  Drizzle over slightly cooled muffins.  

                            

Ultimate Ham Sandwich

Here is a great way to use up all that leftover ham from Easter dinner.  This sandwich is the cover recipe of the April 2011 issue of Food Network Magazine.  It is pretty much your basic sandwich, except for the fact you can make your own Mayonnaise.  I opted to use store-bought Mayo and one of Big Daddy's recipes to spice it up, which is also included in the magazine. 

Ultimate Ham Sandwich

adapted from: Food Network Magazine - April 2011 Issue

thick slices of crusty white or rye bread
homemade Mayonnaise or Dill Mayonnaise
lettuce
sliced tomato
thick slices of leftover ham
dill pickle slices
sliced Cheddar cheese
whole grain mustard, opt.


Spread Mayonnaise on a thick slice of crusty bread.  Top with lettuce, sliced tomato, leftover ham, a few dill pickle slices and sliced Cheddar.  Spread whole-grain mustard on another slice of bread, then close the sandwich.  


Dill Mayonnaise
adapted from: Big Daddy
1 c. Mayonnaise
1 Tbl. fresh lemon juice
1 Tbl. chopped dill (I used dried)
2 tsp. minced shallot (I didn't add, but I think it would be really good)
1 tsp. lemon-pepper seasoning
salt and pepper


Combine Mayo with lemon juice, chopped dill, minced shallot and lemon-pepper seasoning.  Season with salt and pepper.  

Grandma Parker's Carrot Cake

I can't tell you how much this recipe means to me, not because I remember my Grandma making this cake, but because it was my Grandma's recipe.  Just look at her beautiful cursive handwriting.  I don't remember my Grandma cooking a lot while I was growing up, except for on Holidays and family get-togethers.  Maybe it was because I was young and didn't care about cooking and I didn't pay attention much (shocking, I know).  

 I was talking to my Grandpa and I found out that my Grandma loved to cook and bake and he said she was really good at it.  He said she loved to sit and watch cooking shows like Gabby Gourmet and Julia Child and loved to copy down recipes every chance she got or cut new recipes out of newspapers.  (Now I know who I got it from!) He then showed me a huge drawer full of recipe boxes which were full of handwritten recipe cards and newspaper clippings.  I found newspaper clippings from way before I was even born, weird huh?  He let me pick out a box to keep (I chose the one in the below picture.  Look how cute the bright flowers are.  It even has a price tag on the side that says .79 cents - you could never get a recipe box for that price now-a-days).  I was so happy to have something of my Grandma's and especially something that I know she once cared enough to take the time to handwrite all of these recipes.  I will cherish it forever!     

This recipe is the most unique carrot cake I have ever seen.  I have never ever seen a carrot cake recipe that uses butter?  They always use vegetable oil?  Also, all the recipes I have seen use regular sugar, but this one uses brown sugar and it also calls for lemon juice, which I had never seen before?  I really should have tried the recipe exactly as she had written, but I decided to add the butter plus some vegetable oil, because I wanted my cake to be really moist.  I also added a little more cinnamon and a little bit of regular sugar, but I think you could leave the extra sugar out and it would taste just as good.      

I decided to cut the recipe in half, since there would only be two of us eating it (that is why the cake in the above picture looks so small).   I had big plans to decorate it all cute, but I couldn't wait any longer, I had to try it.  It turned out soooooo good.  It did sink a tiny bit in the middle, but that was probably because I opened my oven door too soon, but it was incredibly moist and the amount of spice was perfect.  I even liked it better the next day.  This cake is irresistible.  

Grandma's Carrot Cake:

From: Grandma Parker

(Printable Recipe)

1/2 c. butter, melted

1/2 c. vegetable oil

4 eggs

1 1/3 c. brown sugar, packed

1/3 c. sugar

1 Tbl. fresh lemon juice

2 1/4 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

3 c. grated raw carrots

Preheat oven to 350 degrees.  Beat eggs and both sugars together until light and fluffy, stir in melted butter, vegetable oil and lemon juice.  Combine flour, baking powder, soda, salt, cinnamon and nutmeg.  Sift into egg/sugar mixture, half at a time.  Blend well.  Stir in carrots.  Pour into desired greased and floured pan(s).  For 9" bundt pan, bake for one hour or until top springs back when lightly touched.  I cut the recipe in half and used two small round pans and baked for about 35 minutes.  Cool in pan 15 minutes, then invert to a wire rack and cool completely.  Frost with favorite cream cheese frosting.  

FUSS-FREE RAVIOLI & CHEESE BAKE

I love a good fuss-free recipe for dinner!  It might not seem like it, because a lot of my recipes have a lot of hands-on work, but I really do like the occasional super easy dinner, especially on a weeknight when I have been at work all day.  I like to save my more-detailed recipes for Sundays.  

This dish is super easy.  Throw everything in a casserole dish, bake, top with cheese and eat.  Wallah. . . . you're done!  I was planning on adding some hamburger to this dish, but I forgot to thaw it, so I didn't add it and I was glad I didn't, because this dish is plenty filling on it's own. I cut the recipe in half and I was worried that 9 oz. of ravioli wasn't going to be enough for two people, because it didn't look like very much, but trust me, we had enough for two people, plus plenty leftover.  I would make this again.

Fuss-Free Ravioli and Cheese Bake

adapted from: Kraft Recipes

1 jar (16 oz.) spaghetti sauce

1 can (14.5 oz.) diced tomatoes, undrained

1 can (10 oz.) low-sodium beef broth

1/4 cup zesty italian dressing

2 pkgs. (9 oz. each) refrigerated cheese filled ravioli

1 cup shredded Mozzarella

Preheat oven to 375 degrees.  Combine first four ingredients in a 9x13 dish; add ravioli; toss to coat.  Bake 50 minutes or until ravioli is tender.  Top with cheese; let stand 5 minutes or until melted.  Yield: 6 servings. 

Texas Roadhouse Rolls

Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius.  What is the first thing you hear from people when they talk about Texas Roadhouse?  I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you?  Don't get me wrong, they have really good food too, but their rolls are unbeatable.  

I found this copycat recipe floating around the blog world and I couldn't wait to give them a try.  Honestly, I was extremely skeptical about these.  Why?  Texas Roadhouse uses a "roll mix" to make their rolls, so I doubt anyone, other than the creator, knows the real recipe.  They also use a combination of butter and margarine (I read the package on the butter the baker was adding to the mix and that is what it said).  I wanted to try them anyway, because secretly, I was hoping maybe they would at least kinda taste like them?

Well, the moment you have been waiting for . . . . Did they taste like the real thing . . . . Mine did NOT taste anything like Texas Roadhouse's?  Maybe it was something I did wrong?  I did use half bread flour and half all-purpose flour?  However, they turned out really really good.  They are way too soft, light and fluffy to be Texas Roadhouse's.  I must say, I have no complaints about these rolls.  I love super soft rolls.  So, if you want a good roll recipe, you can't go wrong with these.  I ate them with cinnamon honey butter and I even preferred them way more than what I made for dinner.  I did eat three of them in one sitting . . . don't tell!

Texas Roadhouse Rolls - Copycat Recipe

adapted from: Good Stuff Maynard

(Printable Recipe)

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar 

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  Serve with Cinnamon Honey Butter.  

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used  my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together.  I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.  I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes.  In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.