Penzeys Banana Bread Food

PENZEYS BANANA BREAD

Penzeys Banana Bread image

Recipe from Penzeys Spices winter 2009 catalog. I haven't made this but I want it in my cookbook so I'm posting it.

Provided by Ann Marie F

Categories Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup walnuts (optional) or 1 cup pecans, coarsely chopped (optional)
3/4 cup mini chocolate chip (optional)
1 1/2 cups bananas, very ripe and well mashed (3 bananas)
1/2 cup vanilla yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
Spoon the batter into the loaf pan and smooth the surface with a spatula.
Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

PEANUT BUTTER BANANA BREAD

Peanut Butter Banana Bread image

Submitted to the Penzey's spice catalog by Meredith Wittman. Posting here so I don't lose the recipe. Great banana bread, and healthier than most. Recipe says ground flax seed is optional but I thought it was a great addition. Penzey's Baking Spice contains cinnamon, anise, mace, and cardamon. If needed, I'd suggest subbing with cinnamon.

Provided by LonghornMama

Categories Quick Breads

Time 1h14m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

Ingredients

3 ripe bananas
2 eggs
1/2 cup plain yogurt or 1/2 cup vanilla yogurt
1/2 cup creamy peanut butter
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup ground flax seeds
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon spices (Penzey's Baking Spice)
1 1/2 cups flour
1/2 cup powdered sugar (optional)

Steps:

Preheat oven to 350 degrees. Spray a 9x5-inch large loaf pan with cooking spray.
In a large mixing bowl, mix bananas, eggs, yogurt, peanut butter, and melted butter at medium speed until well blended. Add sugars and beat well.
Add flax seed, baking soda, cinnamon, Baking Spice, reduce to low and mix well. Add flour and mix just until blended.
Pour into prepared loaf pan and bake at 350 degrees for 65-75 minutes. Let cool in pan for 30 minutes. Remove, Dust with powdered sugar, if desired.

Nutrition Facts : Calories 269.8, Fat 10.7, SaturatedFat 3.6, Cholesterol 40, Sodium 173.8, Carbohydrate 39.4, Fiber 2.5, Sugar 22.4, Protein 6.5

FRESH STRAWBERRY SWEET BREAD

Fresh Strawberry Sweet Bread image

Make and share this Fresh Strawberry Sweet Bread recipe from Food.com.

Provided by WI Cheesehead

Categories Quick Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups fresh strawberries, sliced
1 cup granulated sugar, divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted

Steps:

Preheat oven to 350°. Lightly grease and flour a standard glass (8x5") loaf pan.
Rinse, core and slice the strawberries; place in a small bowl and sprinkle with 1/2 cup sugar.
In a large mixing bowl, blend together the remaining sugar, flour, baking powder, baking soda, salt and cinnamon.
In a medium bowl, beat the eggs until foamy, then add the vanilla and melted butter. Make sure the melted butter isn't too hot-just barely melted.
Stir in the strawberries. Combine the two mixtures, blending until the dry ingredients are moistened.
Scrape the batter into the pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.

Nutrition Facts : Calories 156.1, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 158.4, Carbohydrate 22.7, Fiber 0.7, Sugar 13.2, Protein 2.1

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