I might be the last person to be making Banana Bread for the first time, but now that I have a purchased a loaf pan, the possibilities seem endless. A few caveats, I don't have a mixer or bread maker, so these are easy recipes that you can make without equipment.
The first recipe I tried was an easy 1-banana, banana bread. I don't love the taste of bananas, so this recipe has an ample amount of other goodies: chocolate chips, walnuts and caramel sauce. I think it still counts as a breakfast food, but feel free to warm it up and pair it with Vanilla Bean Ice Cream.
Dark Chocolate Walnut Salted Caramel Banana Bread
- 1 ripe banana
- 1 stick of butter
- 1 egg plus milk to make 1 cup
- 1 1/2tsp vanilla
- 1 1/2cups flour
- 1cup sugar
- 1tsp baking soda
- 1 pinch salt
- 1/2 cup dark chocolate chips
- 1/2 cup roughly chopped walnuts
- 1/4 cup salted caramel sauce
- Preheat oven to 350F
- Add the softened butter and banana to the bowl, mash the banana by hand with a fork, and add in the softened butter along with the rest of the ingredients.
- Add the egg and milk, vanilla, flour, sugar, baking soda, and salt, and mix until no lumps remain.
- Fold in the chocolate chips and walnuts until evenly distributed.
- Pour half the batter into a prepared loaf pan, most of the caramel down the center. Pour the other half of the batter in and drizzle the remaining caramel on top.
- Bake for about 40-45 minutes, until risen and golden brown on top, and a toothpick inserted in the middle comes out without batter clinging to it. (Some crumbs are fine, but not batter.)
Double-Berry Chocolate Quick Bread
This can be made without the dark chocolate if you want something a little more fresh and less indulgent. I love raspberries, so I may double down on them next time I make it, but this version was delicious and had a nice balance of sweet and tart.
- 2 cups all-purpose flour
- 1/2 cup sugar (white or brown)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large egg whites
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 cup reduced-fat sour cream (substitute: greek yogurt)
- 1/4 cup unsweetened applesauce (or cinnamon applesauce)
- 1/4 cup canola oil
- 2 teaspoons vanilla extract (substitute: same amount of maple syrup)
- 1 cup fresh raspberries
- 1 cup fresh blackberries or blueberries (I used frozen berries, but let them thaw first)
- 1/4-1/2 cup dark chocolate chips
This is a pretty no-fail recipe. I made several substitutions since I didn't have all the ingredients, and even mixed up a step or two, but the results were still delicious!
- Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries and chocolate chips.
- Transfer batter to a 9x5-in. loaf pan coated with cooking spray.
- Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
This makes the perfect breakfast bread. Toast up with a bit of butter and brown sugar on top for an extra indulgence.
Piña Colada Zucchini Bread
Wow, this is a slice of vacation. Pair your serving of Piña Colada Zucchini Bread with a bottle of Pineapple+ Coconut recoup and you might as well be in Hawaii.
This recipe makes 3 loaves, so divide if you want to make fewer!
- 4 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1 teaspoon baking soda
- 4 large eggs, room temperature
- 1-1/2 cups canola oil
- 1 teaspoon each coconut, rum and vanilla extracts (You can substitute maple syrup for vanilla extract, and get creative with the others, choosing rum or coconut rum instead of extracts.)
- 3 cups shredded zucchini
- 1 cup fresh pineapple (substitute: canned crushed pineapple, drained)
- 1/2 cup chopped walnuts or chopped pecans
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
- Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Recipe credit: A taste of home
Want to take you loaf pan to the next level, check out these recipes from Bon Appetit
Upping the health factor: At recoup, we believe in balance and think it is great to indulge in some home-baked goodies now and then (and a lot more "now" lately.) I included a few substitutions, but you can always experiment with other substitutions depending on your dietary restrictions or preferences. Substitute dairy free plant-based milk or oat milk if you want to eliminate dairy. White flour is what I have on hand, but almond flour, buckwheat flour or ancient grains like spelt can be explored. Coconut sugar is also a healthy alternative to white or brown sugar.
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