Banana Bread Recipe Grandbaby Cakes
- July 2, 2022
This classic Easy Banana Bread Recipe is so simple to make, tender, moist and perfectly sweet!!We’ve all bought a bunch of bananas at the beginning of a week just to let them sit on the counter for too long.So when I find those brown bananas I make it a priority to spend an hour or so whipping up a batch of this bread.Nothing beats a morning that begins with a cup of coffee and a warm slice of buttered banana bread.Michelle is an incredible baker who has found a way to balance a baking obsession with her hectic life.Her latest cookbook Weeknight Baking is full of showstopping desserts and time-saving tips.To make this incredibly easy banana bread recipe, you need a few key ingredients.The moisture from your “mushy” bananas helps to keep your bread from being crumbly and dry.I love that Michelle uses dark brown sugar because the molasses really adds additional moistness and intense flavor.Banana bread goes from moist to dry in just a few minutes so you gotta be ready.Insert a toothpick to test the bread in three different places: left, right and center.If it’s not ready, place it back in the oven and continue to check in 5 minute increments.If you cut into hot banana bread it releases too much steam and moisture.You can have it nutella swirled, studded with blueberries, lemon glazed or coffee infused!I love adding in my own twists like orange extract, toasted pecans or a peanut butter icing. .
Soft, moist, and rich all at the same time, this Banana Cake might just be the best dessert I’ve ever had!Studded with pieces of juicy pineapple and coated in tangy cream cheese frosting, today’s cake is a thing of absolute beauty and undeniable deliciousness!Don’t misunderstand, I love all those things but there’s just something so unique about this tender and moist variation.Fresh out of my friend and colleague’s new book, The Secret Ingredient, this dessert is soon to be a new family favorite.From Salted Caramel Bread Pudding made with chocolate croissants to Sweet and Tangy Baked Chicken Wings made with blackberry jam, The Secret Ingredient is full of family-friendly recipes to cover every occasion.CRUSHED PINEAPPLE – This secret ingredient is absolutely what makes this cake so special!Bursts of bright, acidic, and sweet pineapple are swirled throughout the cake and I wouldn’t want it any other way.Alternate between adding in the buttermilk and dry mixture, continuing to scrape down the bowl in between additions.SPREAD AND SERVE – This cake is intended to be simple and rustic, so don’t worry so much about assembly.Place one cake layer on a serving platter and top it with half the frosting.To store, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit.Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. .
Real Deal Caramel Cake Recipe
You won’t meet anyone else who can light up a room like she does and keep you laughing.And her realness totally shows in her cookbook which is full of stories about her family and growing up baking.And really, once you mix the ingredients together, it pretty much cooks on it’s own with only an occasional stir.The caramel definitely pools a little around the bottom, so make sure the stand or plate you use has an edge that will catch it.And to sweeten this deal even more, there’s a great giveaway below for a brand new KitchenAid Mixer.Ingredients CAKE 1 cup unsalted butter, room temperature.unsalted butter, room temperature 2 1/2 cups sugar.eggs, room temperature 3 cups sifted cake flour.baking soda 1 cup sour cream, room temperature.sour cream, room temperature 1/2 cup vegetable oil.vegetable oil 1 tbsp vanilla extract AUNT BEVERLY’S CARAMEL ICING 3/4 cup unsalted butter.With the whisk attachment of your mixer, beat the butter for 2 minutes on high speed.Add the sugar then beat for another 5 minutes with the beater attachment until pale yellow and fluffy.Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.With your mixer on low speed, add the flour in two batched.Add the sour cream, oil and vanilla extract.Scrape down the sides and bottom of the bowl and mix until just combined.Divide the batter between the three pans and bake for 27-32 minutes or until a toothpick inserted into the center comes out with a few crumbs.CARAMEL ICING Phase 1, takes about 20-30 minutes In a medium saucepan over medium-low heat, melt the evaporated milk, sugar, butter and salt.The butter will begin to separate and create and yellow, oily film.The ingredients will come to a slow boil and form bubbles on the surface.Phase 3, takes about 15 minutes Some white clumps will develop on the surface.Just continue to cook and stir occasionally to blend everything back together.You should start to see the mixture turn a light golden caramel color.The color will slowly deepen and the car male will bubble higher.Phase 4, takes about 10-15 minutes Reduce the heat to low to ensure you don’t burn the caramel.Allow the caramel to cool for about 30 minutes and thicken before layering the cake.Pour remaining caramel over the cake and allow to drizzle down the sides. .
Served hot and golden, Banana Fritters are the perfect way to satisfy a sweet tooth!Made with sweet, fruity bananas and aromatic vanilla, then fried to perfection, these fritters are yummy all the way to the last bite!Today, I find myself seated on the sofa typing away as my daughter sings along to Frozen for the 100,000th time.This time last year Harmony, Fred and I were getting ready for our first Carnival Cruise to the Cayman Islands.With plenty of sunscreen in hand and lots of excitement we sailed the seas, making a few stops along the way.Made with sweet bananas, aromatic vanilla and a whole lot of love, these fritters are deep-fried heaven.Today, I’m taking it back to warmer days spent on pristine beaches by frying up my version of a Jamaican classic.Although I had my first Banana Fritter experience in Jamaica, this popular Caribbean treat can be found around the world!Whether in West Africa or Indonesia, Vietnam or South America, deliciously unique fried banana variations are a staple recipe.Ingredients or method of cooking may differ, but the core idea remains the same: they’re sweet, crispy and oh, so good.While developing this recipe, I made a couple mistakes and from them, fritter perfection was born.I’m inviting you to learn from my mistakes by listing a few tips that will guarantee the BEST Banana Fritters ever!If making a larger batch, preheat the oven to 200 degrees and use a baking sheet with a wire rack fitted on top to keep the fritters warm. .
It is incredibly moist and tender with a melt in your mouth crumb that’s filled with ripe summer zucchini flavor!My mother spent years serving me turnip, mustard and collard greens just for me to decide that I hated them all.Made with fresh grated zucchini and a few other simple ingredients, this recipe is destined to change your life for the better.This recipe is very similar to that of a banana bread except it uses zucchini for a earthier, fresher flavor profile.Zucchini is made up of 95% water; it adds an incredible amount of moisture to this bread.Moist and lightly-spiced, Zucchini Bread makes for a deliciously simple breakfast, snack or even dessert!Soft and tender, this Zucchini Bread literally melts in your mouth!When cooked, this rich, moist summer squash releases water and becomes sweeter.Look for 6-8 inch, relatively thin zucchini with dark green, smooth skin.When cooked, this rich, moist summer squash releases water and becomes sweeter.Baking Powder & Soda – both act together to leaven the bread and neutralize acid for a moister result.Be sure to either wrap the loaf tightly or store it in an airtight container, so it doesn’t go stale. .
Cinnamon Swirl Banana Bread French Toast
For me, its a time when I get to shower my mom with recipes like Cinnamon Swirl Banana Bread French Toast served with Strawberry Compound Butter.I could never do enough to tell her how much I appreciate her and love her so making her breakfast is a small gift in comparison but at least it shows I care right?So if you are ready to make mom the most fantastic recipe ever, head over to KitchenAid and get working on this pronto. .
Hummingbird Cake Recipe
This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting!Now that I’m here in Dallas, Texas (OMG) a lot more, I’m experiencing the earliest Spring I’ve ever seen.And with a lovely melody and a lifted spirit, I made my way to the kitchen to start my Spring baking.I couldn’t think of any other way to celebrate warmer weather and budding trees than with a Hummingbird Cake.Filled with fruit, spice and everything nice, Hummingbird Cake is my idea of the perfect Springtime dessert.Whether you’re still stuck in a Wintery chill or basking in the sun, let’s welcome in a little extra sunshine together!This lavish, aromatic cake is topped with a cream cheese frosting and chopped pecans.There are many variations that also include coconut, dried fruit and even shredded carrots.The recipe featured a three layered cake filled with crushed pineapple and bananas, then topped with a cream cheese frosting.Wiggins’ recipe spread like wildfire and inspired home cooks all across the South to create their own rendition.With my apron tied on tight, I measure, sift, whisk and bake while music bumps and my baby girl dances.This Hummingbird Cake recipe requires a few extra ingredients, a little more patience and a whole lot of love.Cinnamon has a warm, woodsy and spiced flavor that creates a beautiful scent.I grew up in my Big Mama’s kitchen with a wooden spoon in hand and a stool under my feet. .
Banana Pudding Cake
An elegant twist on a Southern classic, Banana Pudding Cake recipe pairs layers of tender banana cake, creamy homemade custard, crunchy vanilla wafers, and luscious whipped cream!This year, I’m pulling out all the stops and creating a recipe designed to be at the center of your holiday table.Made up of layers of vanilla custard, fresh bananas, nilla wafers, and whipped cream Nanner Puddin is as much of a comfort food in the South as it is a dessert.To create our base, I adapted my simple vanilla cake recipe by adding in a bit of banana extract.Once baked, the banana flavor will be subtle but present, making a perfect compliment to the rest of our banana-ey ingredients.The end result is smooth, creamy, luscious, and full of delightful vanilla flavor.To avoid that, you can briefly toss your banana slices in lemon juice before layering them onto the cake.Alternate adding vanilla wafers and banana slices to the top of the custard, moving in circles until you get to the middle.Finally, add your last layer of cake and custard, then top it all off with whipped cream, banana slices, and more nilla wafers.Allow Banana Pudding Layer Cake to soften at room temperature for about 15-30 minutes before serving. .
Bananas Foster Bread Pudding
French bread gets baked into submission when submerged in sweet custard and drenched in a lovely caramel and banana rum laden sauce.Recently, I turned in my final cookbook edits and stood completely depleted of everything: energy, creativity, drive.I found myself in need of something that would reignite my passion and stick to my ribs with its gooey notes of sweetness.During baking, each piece of bread soaks up the lightly sweetened custard and takes on its flavor.The resulting texture is airy with a slight chew; puddings strike a delightful balance between lightness and body.This is pure decadence in the form of custard baked bread and sugar laden caramel.A delightfully high-on-life sugar rush is likely to ensue after completion, and that sounds heavenly to me.The added hint of coconut flavor is lovely and creates a slightly tropical feel.It helps to create a sturdier base that won’t succumb to the liquid mixture and get mushy.Just a small amount helps to create a smooth texture in sauces, candies and even ice cream! .