BANANA BREAD CAKE

BANANA BREAD CAKE
This recipes makes either two loaves of moist yummy banana bread or one 9×13 cake. Top it off with Pineapple Cream Cheese Frosting for a super yummy dessert!



BREAD/CAKE
8 ounce can crushed pineapple, drained well*
3 large overripe bananas
2 JUMBO eggs
1 cup butter, softened
1/8-1/4 cup rum
1/2 cup golden raisins
1 tablespoon PURE maple syrup
1/2 cup crushed walnuts
1/2 cup sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour

  • Poor the rum over the raisins several hours before making the bread/cake.
  • In a sauce pan melt 1 stick of the butter. Stir in the brown sugar, maple syrup and cinnamon until well incorporated. 
  • Add bananas stirring until smooth.
  • Add the raisins and nuts and blend well. Set aside to cool.
  • In a mixing bowl cream together the other stick of butter, sugar and eggs until well blended.
  • Sift the flour, salt, baking soda and baking powder into the cream mixture and blend well. It will have a thick cookie like consistency.
  • Add the cooled banana mixture and blend until a smooth consistency.
  • Pour into 2 prepared large bread pans or a 9×13 pan.
  • Bake 45-50 minutes until tester comes out clean.
  • Top with PINEAPPLE CREAM CHEESE FROSTING

*optional

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

  • In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart by SIMPLY SCRATCH BLOG and then by me.

adapted from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs


**2/3 cup golden raisins


**1/2 cup chopped walnuts


**these were my additions and we loved them!!!

  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE: 

1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt


  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

CINNAMON RAISIN LOAF doubles as awesome french toast!

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.
  • BUTTERMILK RAISIN BRAN MUFFINS

    BUTTERMILK RAISIN BRAN MUFFINS
    2 eggs
    1 1/2 cups sugar
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    1/2 cup canola oil
    1/2 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1 teaspoons vanilla
    2 cups buttermilk
    1 teaspoons salt
    1 cup golden raisins
    1/2 of a 14 ounce box Raisin Bran (about 2 1/2 cups)
    PURE

    • Preheat oven to 400 degrees.
    • Spray muffin tin with PURE.
    • Beat together the eggs and sugar.  Beat well.
    • Add oil to egg mixture and blend well.
    • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
    • Merge together the wet and dry mixtures until blended well.
    • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
    • Fill muffin tins 2/3 full.
    • Bake 15 minutes.

    BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

    Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    5 large very ripe bananas
    1 cup blackberries
    1/2 cup golden raisins
    1 medium not so ripe banana, thinly sliced
    1/2 cup butter, melted & cooled
    2 JUMBO eggs
    3/4+ cup packed light brown sugar
    1 teaspoon cinnamon
    1 teaspoon PURE vanilla extract
    1/2 cup chopped walnuts
    2 teaspoons crsytalline sugar

    • Preheat oven to 350 degrees.
    • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
    • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
    • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
    • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
    • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
    • Place bananas, raisins and blackberries in a medium mixing bowl.
    • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
    • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
    • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
    • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
    • Fold in walnuts gently.
    • Pour into prepared loaf pan.
    • Layer banana slices around the edges.
    • Sprinkle with crystalline sugar.
    • Bake 50-60 minutes based on loaf pan size.

    BLACK & BLUE WHITE CORN BREAD

    BLACK & BLUE WHITE CORN BREAD
    2 cups white corn meal
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup sugar
    5 eggs
    2 cups sour cream
    1/2 cup peanut oil
    1 cup fresh blueberries
    1 cup fresh blackberries
    • Preheat oven to 350 degrees.
    • Lightly spray 9×13 pan with PURE.
    • Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
    • Make a well in the center.
    • Pour in the eggs, sour cream and oil.
    • Mix until well blended.
    • Fold in blueberries and blackberries.
    • Pour batter into pan and leverl out.
    • Bake 30 minutes or until golden brown.

    MEATBALL STEW & PARMESAN ONION WEDGES

    MEATBALL STEW
    1/2 cup white wine
    2 tablespoons balsamic vinegar
    1 tub KNORR beef gel
    3 1/2 cups hot water
    1/4 cup WONDRA flour
    1 pound small red tomatoes cut into bite size pieces
    3 ribs celery, sliced thin
    2 cups baby carrots sliced in half lengthwise
    1 package frozen pearl onions (thawed)**
    1 tablespoon Avocado oil
    12 oz. package frozen meatballs
    1 package McCormick Au Jus
    Himalayan pink salt and Garlic pepper to taste

    • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
    • Add flour and whisk until lump free and set aside.
    • Heat oil in dutch oven over medium-high heat.
    • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
    • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
    • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

    **While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

    PARMESAN ONION WEDGES
    2 cups biscuit/baking mix
    2/3 cup WHOLE milk
    1/2 cup Parmesan cheese
    1 small onion, minced
    1/2 mayonnaise**
    1 teaspoon salad seasoning

    • Preheat oven to 400°.
    • In a small bowl stir biscuit mix and milk together just until moistened.
    • Turn onto a floured surface and knead a few times.
    • Roll out to a 11-12 inch circle and transfer to a pizza pan.
    • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
    • Bake 15-20 minutes or until golden.
    • Serve war.
    • Refrigerate leftovers.

    BOSTON BAKED BEANS, CHUCK WAGON BEAN DINNER and BEER BREAD OR CHEDDAR CHEESE BISCUITS

    Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

    Here are my versions:

    BOSTON BAKED BEAN DINNER
    2 pounds ground beef
    1/2 pound bacon, cooked and crumbled
    1/2 pound salt pork, cubed & browned
    2 large Vidalia or Maui onion, chopped small
    4 tablespoons liquid smoke
    1 cup ketchup
    1 cup molasses
    3 cups packed brown sugar
    1 1/2 cup vinegar
    1 pound navy beans

    • Soak beans overnight.
    • Brown hamburger, drain and layer into the bottom of your slow cooker.
    • Cube and brown the salt pork. Add to slow cooker.
    • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
    • Chop onion into small pieces and scatter over the meat.
    • Add the beans to the slow cooker.
    • Scatter the brown sugar over top evenly.
    • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker slow cooker.
    • Cook on low for 4-6 hours.
    • Serve with Beer Bread or Cheddar Cheese Biscuits.
    • Great dish for a church pot luck.

    CHUCK WAGON BEAN DINNER aka POTLUCK VERSION
    2 pounds ground beef
    1/2 pound bacon
    1 large onion, chopped small
    2 tablespoon liquid smoke
    1 cup ketchup
    3 cups packed brown sugar
    1/2 cup vinegar
    4 large cans Bush maple flavored baked beans

    • Brown hamburger and then drain. 
    •  Fry bacon until crisp. Crumble bacon into pieces. 
    • Add to the remaining ingredients in slow cooker. 
    • Cook on low for 5-7 hours. 
    • Serve with beer bread or cheddar cheese biscuits. 
    • Great dish for a church pot luck.

    OLD FASHIONED BOSTON BAKED BEANS
    1 pound Navy beans, washed and sorted
    1/2 pound salt pork, diced small
    1 medium Vidalia onion, chopped
    1/4 cup ketchup
    1 cup packed brown sugar
    1/4 cup apple cider vinegar
    1/8 cup PURE maple syrup
    1/4 cup molasses

    • Dice salt pork and layer on bottom of slow cooker.
    • Chop onion and scatter over salt pork pieces.
    • Wash and sort beans.
    • Place beans in slow cooker on top of salt pork.
    • Cover with 5 cups water.
    • Cook on low overnight for 12 hours.
    • Drain beans, reserving liquid.
    • Return beans to slow cooker.
    • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
    • Add in 1/2 cup of bean water as desired for consistency.
    • Heat through for an hour or so.
    This is sooooooooooooo simple, but don’t tell the family. They’ll think you worked all day on fresh baked bread.
    BEER BREAD

    3 1/2 cups self-rising flour
    2 Tablespoons sugar
    1 teaspoon sea salt
    12 oz. beer (Budweiser works well)
    1 stick butter, melted

    • Mix flour, sugar, salt and beer together. 
    • Add a couple of ounces of the butter. 
    • Knead together uniformly, but do not over work. 
    • Form into a well greased loaf pan. 
    • Pour remaining butter over top of loaf. 
    • Bake for 1 hour. 
    • Serve hot with soup.

    CHEDDAR CHEESE BREAD or BISCUITS

    2 1/2 cups Bisquick
    1 cup shredded cheddar cheese
    2 teaspoons poppy, celery OR caraway seeds (Your Choice)
    1 egg
    1 cup milk

    Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.

    APRICOT PINEAPPLE MONKEY BREAD

    APRICOT PINEAPPLE MONKEY BREAD*
    BREAD
    1 cup scalded milk
    1/2 cup shortening
    1/2 cup sugar
    1teaspoon salt
    1/2 cup golden raisins
    1/4 cup rum
    1/2 cup minced walnuts
    2 packages dry yeast
    1/2 cup warm water
    2 Jumbo eggs, beaten
    4 1/2 – 5 cups flour
    TOPPING
    20 ounce can crushed pineapple, drained well
    4 tablespoons butter
    1/2 cup light brown sugar, super firmly packed
    1/2 cup apricot pineapple preserves**
    1/2 teaspoon almond extract
    1/2+ teaspoon cinnamon
    1/2 cup golden raisins*
    1/4 cup rum*

    • Soften the yeast in the warm water.
    • Stir together the sugar and cinnamon and set aside.
    • Soak the raisins in the rum until needed. Drain before adding to the bread.
    • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
    • Add yeast to milk mixture and then the eggs, the raisins and nuts.
    • Add the flour. Mix to a soft dough.
    • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
    • Punch down and let stand ten minutes.
    • Prepare the topping while the dough is standing.
    • Melt the butter in a saucepan.
    • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
    • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
    • Roll into many small balls about the size of golf balls.
    • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
    • Arrange a layer of the balls haphazardly in the cake pan.
    • Dribble about half the topping loosely over them.
    • Arrange the other half of the dough balls.
    • Pour remaining sauce over top.
    • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
    • Bake at 350 degrees for 35-45 minutes.
    • Enjoy
    *You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
    **You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.