Vegan Banana Bread Simply Recipes
Banana Bread

Vegan Banana Bread Simply Recipes

  • November 25, 2021

You can mix everything in one bowl, you can vary the amount of sugar or bananas.The beauty of this banana bread recipe is you don't need a fancy mixer!You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead.Wondering how to freeze, store and thaw your banana bread? .

Joy's Easy Banana Bread Recipe

Joy's Easy Banana Bread Recipe

Joy's Easy Banana Bread Recipe

Rating: 5 stars This is a really good simple recipe.I did add a couple of my favorite ingredients and it turned out oh so good.Rating: 5 stars I used 2 1/2 bananas that came to 1 1/3 cups of mashed to make this bread, and the sugar I used was Sugar in the Raw organic cane sugar.The bread itself turned out to be a smaller loaf than what I've made in the past, and it was easy to make because of the few ingredients it called for.Rating: 5 stars This is very similar to the banana bread my mother made - simple, moist, and tasty with the banana the star.The only thing I would change might be using baking powder instead is baking soda to try to get a bit more rise.Thank you, Joy Helpful (134).This makes a HUGE loaf...great for sharing!Rating: 5 stars This was the best banana bread I have ever made.It's very easy to make aswell which is an added bonus.To the batter, add 1/2 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract, in addition to chopped walnuts, chopped pecans, dried cranberries, and pepitas/pumpkin seeds.Add chopped walnuts, chopped pecans, dried cranberries, and brown sugar to cover the bottom of the pan, followed by another thin layer of cooking spray for adequate toasting.Remove from the oven and add the batter, then bake as directed.Rating: 5 stars After trying to bake banana bread one time years ago and miserably failed, I decided to look for a simple recipe.I did add a splash of vanilla extract and added walnuts to the top. .

Simple Sourdough Starter – Feasting At Home

Simple Sourdough Starter – Feasting At Home

Simple Sourdough Starter – Feasting At Home

Hey friends, I’ve wanted to share this recipe for Sourdough Starter for years now, and with most of us being homebound, and without yeast available at the grocery stores, I thought this might be the perfect time to post it.As you know, we are in Santa Barbara for the winter, and one thing I didn’t even think to bring with me was my sourdough starter.I made a fresh batch last week, baked a loaf of crusty Sourdough Bread yesterday- and felt so much joy from this simple pleasure.Anyhow, I know many of you are actually in a situation where you have less time– kids home from school, working remotely, and I feel for you – I understand how hard this may be.But if you are like us, kid-less, slightly bored and find yourself with a little more time on your hands, this might be the perfect opportunity to discover the joy of baking sourdough bread from your very own sourdough starter.You must feed it (stir in a mixture of flour and water) once a week to keep it healthy and happy.(stir in a mixture of flour and water) once a week to keep it healthy and happy.While I’m not sure if this is scientifically proven, I do know that bread made with sourdough starter, tastes infinitely better, feels easier to digest, and has more complexity and better texture, than bread made with commercial yeast.These yeasts need “food” in this case, more flour, to stay healthy and active.If you keep in on the counter you may need to feed it 1-2 times daily, and sometimes more if you live in warmer climates.How to make Sourdough Starter (see detailed recipe card below the post).There are plenty of more complicated recipes out there, and I get it, if that is more your style – or you feel like completely nerding -out (a good thing, and this is the time!).Day 1: Staring in the morning or at night, using a wide-mouth 4-cup mason jar or Crock or Glass Measuring Cup , mix 1 cup whole grain flour (fluffed, spooned and leveled) -or 120 grams- with 1/2 cup (120 grams) filtered water using a fork (or chopstick) making sure you’ve incorporated all the dry flour.If you need to add a little more water to incorporate the flour, that is OK. Place the lid lightly on top (using the Weck jar is really handy here) or a wet towel to keep moisture in, or plastic wrap- and let sit at room temperature ( 70-ish degrees) on the kitchen counter for 24-48 hours.I prefer to let this rest until I see a tiny bit of activity (bubbles) and sometimes this takes 36 or even 48 hours.Add to the starter, 1 cup of organic bread flour (120 grams) spooned and leveled, and 1/2 cup filtered water (120 grams), mixing well with a fork.Cover again and allow the mixture to sit at room temperature for another 24 hours.Look for the signs of “hunger”: You’ll see watery bubbles at the top, or even a layer of liquid.As it metabolizes the flour and gets hungry it will get runny and liquidy, like to the point where you can pour it right out of the jar.It’s helpful to put the starter in a clean jar and mark the beginning level (with sharpie, string or rubber band) so you can easily see this.AGAIN, Feeding it when it is “not hungry” will basically dilute all the growing yeast and make it lethargic.The starter should look visibly active, bubbling, rising, hopefully, close to doubling in size.You can use a sharpie or place a rubber band around the jar to mark the beginning level.Then DO THE FLOAT TEST: To test the starter, place a teaspoon of starter (just from the top, don’t stir it down) in a glass full of water, it should hopefully float.Let the starter rest at room temperature for at least 8 hours allowing it to fully metabolize the flour, perhaps sinking a little before making your dough.At this point, if your starter does not double in size or pass the float test , don’t give up!Day 6 EVENING: Use 1/3 cup to make bread (if you want) and transfer the remaining starter (or if not making bread, transfer all of it) to a clean crock, mason jar, and store the starter in the refrigerator, and feed it at least once a week, mixing in any liquid at the top, reserving ⅓ to ½ cup starter, before feeding it the usual 1 cup bread flour, 1/2 cup water.In the photo above, on the 6th day, the starter was fed at 8 am, it doubled at noon, but went even higher until around 2 pm where it peaked.Even at 8 pm, it passed the “float” test, so I started a loaf of my overnight sourdough bread at this time.If it really smells unpleasant, you may have used an unclean jar, or somehow introduced other bad bacteria.If it really smells unpleasant, you may have used an unclean jar, or somehow introduced other bad bacteria.NO ACTION: If your starter was doing great, then fizzled out, try adding a little whole grain flour (whole wheat or rye) mixed with the bread flour into the feedings and really monitor amounts, making sure you are feeding the 1/2 cup starter a full heaping cup of flour (120 grams).Check the temp (using a thermometer) and give it a little extra time to “digest” the flour.Check the temp (using a thermometer) and give it a little extra time to “digest” the flour.It is totally ok to mix flours and to switch them up- this adds different kinds of wild yeast- a good thing!It is totally ok to mix flours and to switch them up- this adds different kinds of wild yeast- a good thing!You want to feed after the starter has peaked, then deflated (see photo above- you’ll see some slide marks on the jar) and this tells you that it is hungry.If you feed the starter before it has had a chance to metabolize (or eat) all the flour (before peaking) and then you discard part of it, and feed it again, you are actually diluting all that amazing bacteria, weakening your starter.If you are not seeing rising and falling, but notice the starter just gets liquidy, this too is a sign of “hunger”.You want to feed after the starter has peaked, then deflated (see photo above- you’ll see some slide marks on the jar) and this tells you that it is hungry.If you are not seeing rising and falling, but notice the starter just gets liquidy, this too is a sign of “hunger”.If you run out of flour or need a break, don’t just toss it, put it in the fridge and see if you can get it going a few days later.If you run out of flour or need a break, don’t just toss it, put it in the fridge and see if you can get it going a few days later.If you still can’t get that starter going, some people recommend subbing pineapple juice for the water for one feeding- raising the acidity level.If your starter is rising and falling consistently, but not passing the float test and it has been over 8-10 days- just try baking a loaf.People are having luck with good loaves without passing the float test.TEMPERATURE: The colder your home, the longer it will take for the starter to grow and become active (bubbles).You can still make the starter in a colder home, it will just take longer- even up to 2 weeks!You can, of course, continue to use whole grain, but I just use organic white “bread” flour for days 2 through 6, less costly.If you don’t have an option- some people leave the tap water out, in an open container overnight to allow some of the chlorine to evaporate.😉 Doing this will shorten the fermentation process, require less flour in the long run, and create a stronger starter.Once the starter is “established” after the first week- then you don’t need to discard it but can use it in bread baking, pizza dough, scones, biscuits, waffles, sourdough buns, etc.,- or give it to a friend.The photo above was taken after the starter was fed, peaked 4 hours later (reached its highest), and now is” hungry” again.In the coming weeks, I’ll put out some fun recipes to make with your sourdough starter! .

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon.Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good.I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids.These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?This banana muffin recipe requires a handful of basics like flour, sugar, and milk.I love using melted butter in baked goods and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.Peel and break them into chunks, place in your mixer, and beat until mashed. .

Simple Bread Pudding Recipe

Simple Bread Pudding Recipe

Simple Bread Pudding Recipe

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. .

Best Banana Bread Recipe

Best Banana Bread Recipe

Best Banana Bread Recipe

What Is The Best Banana Bread Recipe?The riper the bananas, the more moist your bread will be and the more banana flavor it will have!How Do You Keep Banana Bread Moist?The best way to keep banana bread moist for days is to wrap it tightly!How to Make Banana Bread:.This recipe makes one loaf of banana bread.Add your eggs and vanilla to your mashed banana mixer and use your fork to combine everything really well, until you no longer see any streaks of eggs.Can you Freeze Banana Bread?Best Banana Bread Recipe Best Banana Bread Recipe is so easy to make and super soft and moist!4.99 from 1557 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 1 Loaf Calories: 168 kcal Author: Nichole Ingredients ▢ 1 Stick (½ Cup) Butter.▢ 3 Large Ripe Bananas.Add the stick of butter to a large bowl and microwave for 1 minute, or until melted.Add the vanilla extract and egg to the bowl and use the same fork to mash and stir until no yellow streaks of egg remain.In a second large bowl whisk together the flour, sugar, baking soda, salt, and cinnamon. .

Grands!™ Monkey Bread Recipe

Grands!™ Monkey Bread Recipe

Grands!™ Monkey Bread Recipe

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All Rights Reserved.Please read our \u003ca rel=\u0022noopener noreferrer\u0022 rel=\u0022noopener noreferrer\u0022 href=\u0022http://www.generalmills.com/company/privacy-policies/privacy-policy-us\u0022 target=\u0022_blank\u0022 shape=\u0022rect\u0022\u003ePrivacy Policy\u003c/a\u003e.\u003c/p\u003e","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe","id":"c9d11c79-b5b2-4bf4-be97-50bf9b3a44dc","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Grands!™ Monkey Bread","description":"If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it.Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown.If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it.Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown.3/4 cup butter or margarine, melted Make With Pillsbury Biscuits (function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22RecipeIngredients_3f096167-8a59-43c4-961a-84f57d84be42\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3afalse,\x22deferType\x22\x3a\x22None\x22,\x22deferId\x22\x3a\x22r316ef56b67b445c8850b667c9a2405ff\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpIngredients\x22,\x22deferredContainerView\x22\x3anull\x7d,\x22viewName\x22\x3a\x22RecipeIngredients\x22\x7d'); 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All Rights Reserved.Please read our \u003ca rel=\u0022noopener noreferrer\u0022 rel=\u0022noopener noreferrer\u0022 href=\u0022http://www.generalmills.com/company/privacy-policies/privacy-policy-us\u0022 target=\u0022_blank\u0022 shape=\u0022rect\u0022\u003ePrivacy Policy\u003c/a\u003e.\u003c/p\u003e","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LceAigUAAAAAC8aIQvJ9yRpRl3r1ZBKbou-tIDe","id":"5ef619b2-a9b2-4072-a3e4-c4e4402224d1","allowedForAnonymousUsers":true,"type":"Email","displayName":"Share via Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"},{"providerName":"facebook","providerNamePassedToEvents":"Facebook","privacyOptOut":false,"privacyOptOutMessage":"\u003cdiv class=\u0027privacyMessage\u0027\u003e.Please enable “Functional Cookies” to use this feature.\u003c/p\u003e.","errorMessage":"Press Ctrl+C and Enter to copy to clipboard","successMessageDuration":3000,"errorMessageDuration":10000,"id":"f6562643-f31f-40df-afa6-84c83880fff0","allowedForAnonymousUsers":true,"type":"CopyLink","displayName":"Copy Link","namePassedToEvents":"Copy","cssClassName":"atButtonCopyLink"}],"id":"43fd149f-8aec-46c1-ae23-dc71c543747d","allowedForAnonymousUsers":true,"type":"Reveal","displayName":"Share","namePassedToEvents":"Share","cssClassName":"atButtonReveal"},{"errorMessage":"","id":"523a67d2-ffc5-4007-ae4d-c925bb4a723e","allowedForAnonymousUsers":true,"type":"WakeLock","displayName":"Keep Screen On","namePassedToEvents":"Wakelock","cssClassName":"atButtonWakeLock"}],"isSticky":true},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Grands!™ Monkey Bread","description":"If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it.Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. .

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