Attention, everyone: I have a new banana bread recipe.
While I am sure all of you are craving something with pumpkin in it right about now, I am all about sharing a recipe with bananas and apples and you have to try. This banana bread is so delicious, and the apple flavor is present but not in any way overpowering. And with no butter and no all-purpose flour, the recipe is pretty good for you too!
Apple Butter Banana Bread(makes 1 large loaf or 2 mini loaves)
2 medium-sized bananas (about 3/4 cup worth when smashed)
1.5 cups oat flour (made by blending/food processing rolled oats)
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 tsp vanilla extract (optional)
1/2 cup apple butter (make it at in your slow cooker using 3 ingredients here)
1/4 canola oil
chocolate chips (optional)
Preheat oven to 350 degrees Fahrenheit. Grease baking pan(s).
Mash bananas in a medium-sized bowl. Add the apple butter, oil, eggs, sugar, and vanilla extract.
In a separate bowl, whisk together the oat flour, cinnamon, baking soda, and salt.
Pour the banana mixture into the flour mixture while stirring. Mix until just combined.
Pour banana bread batter into baking pan(s) and top with chocolate chips.
Bake in the oven for about 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before enjoying.
When I was introduced to the damper recipe I was instantly intrigued:
Me: The ingredients make it seem like a biscuit or a scone
Recipe Sharer: Yeah it essentially is. And it goes with everything. I’ll send you the recipe directions.
Me: Does a mental fist pump. Thank you, that would be great!
According to Wikipedia, Damper is actually an Australian soda bread and an iconic Australian dish. But to me the recipe sounded like a plain scone. And the truth of the matter is that scones are delectable. And Australia is a wonderful place. So I could only assume that this recipe was going to be wonderfully delectable. I immediately shared the recipe with my friend Shannon and we committed to making damper the next day. We have already made it twice in the last 5 days.
The great thing about a knockout biscuit/scone recipe is that they are a very versatile pastry item. We kept ours original and simply slathered butter and jam onto them. But I can already imagine the possibilities: mixing fruit/chocolate/nuts into the dough, making bomb breakfast sandwiches using damper as the bread, serving them alongside dinner…believe me I could go on.
Another plus about making damper as opposed to other scone or biscuit recipes it that it is relatively low in butter and sugar. It’s not completely exempt of those two items, but we have to take our victories, however small they may be. So without further ado, I give you Damper-the best biscuits with the weirdest name.
Australian Damper (Makes 1 large loaf, or 6 large biscuits)
2 cups flour
1-1.5 teaspoons salt
2 teaspoons baking powder
3 Tablespoons sugar
4 Tablespoons chilled butter
1 cup milk or half and half
Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with parchment paper or cooking spray.
In a large bowl add flour, baking powder, salt and sugar. Blend dry ingredients together with a fork.
Slice chilled butter and add to the dry ingredients, blending butter in until the mix resembles coarse crumbs. (I used my hands for this part and “massaged” the butter in)
Pour measured milk or half and half into the bowl and mix together until dough just comes together.
To place damper on a baking sheet: (1) Form 1 large loaf with the dough or (2) Use a spoon to “drop” dough onto the baking pan. Do not flatten the dough.
Bake in the oven for 20 minutes or until lightly golden brown.
Serve with butter, jam, honey, etc. The possibilities are endless!
Fall is upon us, bring on the pumpkin! That is pretty much the theme I have noticed ever since Starbucks welcomed back the highly coveted Pumpkin Spice Latte. I am personally more of a “Black-coffee-plus-2-pumps-pumpkin-spice-syrup” kinda gal, but I do see the appeal.
Anyways, I figured it was about time I jump on the pumpkin bandwagon and share a delicious recipe! I perused the usual Internet suspects like Foodgawker and Pinterest for ideas on recipes, but I actually struggled to find a recipe that didn’t (a) feed 2 dozen people or (b) involve ingredients I don’t have on hand, like cloves. I have to be realistic here: I will eat all of whatever I make and I will not use a whole container of cloves.
Therefore, last night I found myself trying to create a basic, hearty, and healthy pumpkin bread with my college-buddy-turned-new-NYC-neighbor Shannon. And let me tell you this bread is delicious!
This pumpkin bread is everything I wanted it to be: a subtly flavored pumpkin bread that’s mildly sweet and incredibly soft, with a delicious layer of cream cheese streaking through the middle. Oh, and did I mention this recipe doesn’t involve butter or oil? I think it’s time to get your pumpkin fix.
Pumpkin Bread with Cream Cheese Swirl (makes 4 mini loaves)
For pumpkin bread:
1 can (15 oz.) pumpkin puree
1 1/2 cups coconut sugar (or regular sugar)
3/4 cup plain Greek yogurt
3/4 cup water
2 tsp vanilla extract
2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
For cream cheese swirl:
8 oz. cream cheese, softened
1/3 cup sugar
pinch of salt
For bread: combine pumpkin, eggs, vanilla, sugar, water and yogurt in a bowl.
In a separate bowl, mix together flours, baking soda, baking powder, salt, and cinnamon. Add these ingredients to the wet ingredients in the other bowl and fold ingredients together until just combined.
For the cream cheese swirl, beat cream cheese, sugar and salt until smooth in consistency. Beat the egg into the mixture.
Preheat the oven to 350 degrees Fahrenheit. Mist loaf pans with cooking spray. Pour batter into loaf pans until about halfway up the side of the pan. Dollop in cream cheese mixture on top of pumpkin batter. Add more pumpkin bread batter on top.
Next, take a knife and stick it into the batter, swirling it around once or twice (don’t over-mix or the cream cheese swirl with disperse into the batter). Remove knife and place bread loaves in the oven. Small bread loaves will cook in 40-45 minutes. Large bread loaves will cook in 1 hour to 1 hour and 15 minutes.
Once bread has cooked remove from the oven and allow it to cool for 10 minutes before serving.
I must say I am thrilled that Spring is finally in the air! Yesterday was an absolutely beautiful day in the city, so beautiful I got to go on a long, refreshing fun outside! And I had this delicious strawberry chocolate chip bread to come home to.
Seeing sunshine at 7am is a beautiful thing!
The recipe I am about to share with you is deceiving: it is rich in strawberry and chocolate flavor but light in texture. So delicious, it tastes like chocolate-covered strawberries! I made 2 mini loaves. The first was devoured at work before noon, and the second was enjoyed by Nick and I over the weekend. This recipe is perfect for trying something unique and different with quick bread, and I definitely recommend it!