Tag Archives: breakfast

The best banana bread

We’ve all been there, you had high hopes of eating those bananas the minute they are perfectly ripe. But, you blinked and they went from perfection to perfect for baking.
This bread has a lot of bananas in it, so you almost have to plan for it. It also has an ingredient you will almost never find in our recipes, vegetable shortening. Butter just doesn’t give the right texture so shortening it is.

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The Best Banana Bread

1 1/2 cups sugar
3/4 cup vegetable shortening
2 eggs
7 ripe, peeled, mashed bananas
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup chocolate chips

Cream the sugar and shortening together. Add eggs one at a time until mixed then add the bananas all at once and the vanilla.
Add the baking soda, powder and salt. Then add the flour.
Remove from mixer and fold in nuts and chocolate chips.

Grease and flour a 9 x 13 pan (i generally use glass. This bread is really more cake like. You could do it in bread molds but I am lazy).

Pour mixture into pan and spread it out so it is even. Bake at 325 for 45 minutes.

Let cool completely and enjoy!

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A Seinfeld dilema – to poppyseed or not? Acme Baking Company Almond Poppyseed Muffins

Baking on a hot day in a kitchen without air conditioning calls for something quick where the oven will only be on for maybe an hour tops! Enter Acme Baking Company Almond Poppyseed Muffins. These aren’t those giant muffins you find at big box stores but the flavor is pretty close.

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Almond Poppyseed Muffins

3 cups flour
1 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppyseeds
1 1/2 cups milk

Whisk together dry ingredients. In a separate large bowl, mix the eggs, sugar, extracts, poppyseeds and milk. Add the dry to the wet and mix just until combined. Overmixing will cause tough muffins and no one likes a tough muffin.

Using a large cookie scoop fill lined muffin tins. Batter makes exactly 2 dozen muffins.

Bake at 350 for 18-20 minutes. The tops should be lightly golden.

Let cool and enjoy! If you prefer a more moist muffin you can make a simple glaze with powdered sugar, milk and a little almond extract.

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Nothing but the crumb..

I have tasted New York style crumb cake before but I have never really thought to make one. I am not sure I succeeded tonight but I did make one. It is hot, really hot in my kitchen, so I am not convinced that baking was the right thing to do. Now, as I sit and type this plopped precisely in front of my very pathetic in-room air conditioner smelling the tempting aroma of vanilla and cinnamon wafting this way I think I made the right decision.

The final photo will have to be added tomorrow morning, you know the one, the glamor shot of the cut cake slice. It is a tricky cake and I can’t really tell if it is fully baked so said photo might never come and you will just have to assume I failed.

Cake Batter

  • 2 tablespoons canola oil, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (you could use milk here, I think I should have added a tbsp or two more of the buttermilk to get the right consistency)

Crumb Topping

  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

Directions

1.       Place rack in center of oven, and heat oven to 325 degrees. Grease and flour your pan (I used an 8 inch cake round)

2.       In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside.

3.       In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

4.       Spread batter evenly into prepared pan, and set aside.

5.      In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

6.      Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.