Double-Banana Bread

Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16

ingredients:

Bread:

• 3/4 cup sugar
• 1/4 cup canola or vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• 1 cup mashed very ripe bananas (2 medium)
• 2 cups Gold Medal all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dried banana chips, chopped
• 2 cups Oatmeal Crisp Almond cereal, slightly crushed

Topping:

• 1/2 cup Oatmeal Crisp Almond cereal, crushed
• 2 teaspoons sugar
• 2 teaspoons canola or vegetable oil
• Reserved 2 tablespoons banana chips

Preparation:

1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Irish Soda Bread Recipe

12 Servings / Prep: 15 min. Bake: 40 min. + cooling

Ingredients:

• 3-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons caraway seeds
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 2 cups (16 ounces) sour cream
• 3/4 cups raisins

Directions:

1. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
2. Spoon into a greased 9-in. springform pan. Bake at 350 degrees F. for 40-45 or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).

Chocolate Bread Pudding

This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

Note: Using a cinnamon-raisin bread adds even more flavor to this chocolatey pudding.

Prep: 15 minutes / Total: 50 minutes

Ingredients:

• 1 tablespoon butter, plus more for baking dish
• 8 slices (8 ounces) cinnamon-raisin bread
• 2 cups milk
• 3 ounces semisweet chocolate
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners’ sugar just before serving.

Chocolate-Walnut Swirl Loaves

Cook: 30 minutes / Servings: 32

Do you want to please the chocolate lovers in your family? Try serving this double chocolate bread and listen to the compliments flow. Using the bread machine for added convenience, this bread comes together with ease and makes two generous loaves. The nutty chocolate filling in the center is surrounded by the rich bread dough, making for a taste experience to be remembered.

Ingredients:

• 1/2 cup milk
• 2 eggs
• 1/4 cup water
• 2 tablespoons margarine or butter, cut up
• 1/2 teaspoon vanilla
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1-1/2 teaspoons active dry yeast or bread machine yeast
• 1 cup (6 ounces) semisweet chocolate pieces
• 1/4 cup chopped walnuts
• 1 teaspoon shortening

Directions:

1. Add the first 11 ingredients and 1/2 cup of the chocolate pieces to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Divide dough in half. On lightly floured surface, roll each portion into a 10x7-inch rectangle. Sprinkle each with 2 tablespoons chocolate pieces and 2 tablespoons walnuts; press lightly. Starting from a short side, roll into a spiral; seal seam and ends. Place each loaf, seam down, in a greased 8x4x2-inch loaf pan. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double.
3. Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil and last 10 minutes to prevent overbrowning. Remove from pans; cool slightly on wire racks. In a small saucepan combine remaining chocolate pieces and the shortening; heat over low heat until melted. Drizzle over loaves. Makes 32 servings.

Cinnamon-Pecan Croissants

Makes 6

there will be leftover butter and cinnamon sugar, but you need a little extra for dipping dredging.

Ingredients:

• 1 cup sugar
• 1 tablespoons ground cinnamon
• 1/2 cup chopped walnuts or pecans
• 6 large croissants
• 1 stick (8 tablespoons), melted

Method:

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix sugar, cinnamon, and nuts. Working 1 at a time, dip croissants in butter and then dredge in cinnamon sugar, lightly pressing nuts into the croissants. Place on a baking sheet and bake until golden brown and fragrant, about 15 minutes. Transfer to a wire rack and cool. Serve warm or at room temperature.

Lightened-Up Special Banana Bread Recipe

24 Servings / Prep: 25 min. Bake: 55 min. + cooling

Ingredients:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans, divided

Orange Glaze

• 1 cup confectioners’ sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel

Directions:

1. In a large bowl, beat the cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.
2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 235 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Avocado and Walnut Bread

(Recipe adapted from NY Times)

Ingredients:

• 1 cup organic white, unbleached spelt flour
• 3/4 cup organic whole spelt flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 4 large free-range eggs
• 1/2 cup organic fat-free yoghurt
• 1 avocado, mashed
• 3 tbsp walnut oil
• 1 cup walnuts, chopped

Method:

1. Preheat oven to 180C and prepare a stand size loaf pan.
2. In a medium bowl, sift together the flours, baking powder, bicarbonate of soda and salt. Beat the eggs in another bowl and beat in the yoghurt, avocado and oil. Fold the dry ingredients into the egg mixture, add the walnuts and fold to combine. Bake for 45 minutes or until a skewer inserted in the middle comes out clean.

Cinnamon Raisin Bread Recipe

24 Servings / Prep: 15 min. Bake: 55 min. + cooling

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar, divided
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/2 cup canola oil
• 1/2 cup raisins
• 3 teaspoons ground cinnamon

Directions:

1. In a large bowl, combine the flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
2. Spoon half of the batter into two greased 8-in. x 4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.
3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 204 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 231 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate-Cherry Banana Bread

Servings: 16

Banana bread is arguably the favorite among quick breads, and this recipe takes the delicious standard to a whole new level. Miniature chocolate pieces and bits of maraschino cherries are scattered throughout the bread. Walnuts are a traditional addition that add toasty flavor and a bit of nice crunch. Take this jazzed up banana bread as a gift the next time you head to a dinner party, or serve it as part of a brunch buffet.

Ingredients:

• Nonstick cooking spray
• 1-1/2 cups all-purpose flour
• 2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
• 1/4 cup fat-free dairy sour cream
• 1/4 cup fat-free milk
• 2 teaspoons cooking oil
• 1 teaspoon vanilla
• 2/3 cup mashed banana (about 2 medium bananas)
• 8 maraschino cherries, drained and chopped
• 1/4 cup chopped walnuts
• 2 tablespoons miniature semisweet chocolate pieces

Directions:

1. Preheat oven to 350 degrees F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
2. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside.
3. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.
4. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips.
5. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Makes 16 slices.
6. *Sugar Substitutes: Choose from Spenda Sugar Blend or Baking or Equal Sugar Lite. Follow the package directions to use the amount equivalent to 2/3 cup sugar.

Candy Cane Chocolate Loaves Recipe

36 Servings / Prep: 25 min. Bake: 50 min. + cooling

Ingredients:

• 1/4 cup butter, softened
• 1-2/3 cups packed brown sugar
• 4 egg whites
• 2 eggs
• 3/4 cup strong brewed coffee
• 1/2 cup vanilla yogurt
• 1/4 cup canola oil
• 1 tablespoon Spice Island Pure Vanilla Extract
• 1/4 teaspoon peppermint extract
• 3-1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk
• 1 cup (6 ounces) miniature semisweet chocolate chips

Topping:

• 1/3 cup vanilla or white chips
• 3 tablespoons crushed candy canes

Directions:

1. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add the egg whites, eggs, coffee, yogurt, oil and extracts until blended.
2. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.
3. Transfer to three 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For topping, in a microwave, melt vanilla chips; stir until smooth. Drizzle over loaves. Sprinkle with crushed candies. Yield: 3 loaves (12 slices each).

Nutrition Facts: 1 slice equals 162 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 124 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat