Tag: banana bread
Pumpkin Banana Bread
This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!
- 3 small or 2 large bananas, mashed
- 2 eggs
- 1 stick unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup turbinado sugar
- 2 ½ cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.
Fresh Ricotta and Strawberries with Toasted Banana Bread
We were going to have some friends over for dinner and I was debating what to serve for dessert. I had the banana bread I had baked the day before. I decided to take it a step further and make an actual dessert out of it. I had fresh ricotta in the fridge- I added some honey to it. It tasted like delicious sweet cream! I then sliced the strawberries and added some vanilla sugar to them. If you don’t have vanilla sugar, add some regular sugar with half a teaspoon of vanilla extract. I let them macerate (soak) for an hour- even if the strawberries are not sweet, this process makes them juicy and delicious! I decided to toast the banana bread to make it a bit more sturdy. I added a dollop of the sweet ricotta cheese on top of the bread and then added the strawberries with some juice. A sprinkle of powdered sugar finished the dish! It was quite delicious. Toasting the bread added another layer of texture to the dessert with the soft strawberries and the creamy ricotta! All in all it was a successful attempt! We finished off the night with some double espresso vodka!!
1 loaf banana bread (there is a recipe on the blog)- cut into one-inch slices
- ½ cup fresh ricotta cheese
- 1 tablespoon honey
- 1 cup strawberries, sliced
- 1 heaping teaspoon vanilla sugar
- Powdered sugar for garnish
Add the sugar to the strawberries and macerate them for at least an hour. Mix the ricotta cheese with the honey and keep aside.
Toast a slice of the banana bread and place it on a serving plate. Top it with a dollop of ricotta cheese and then the strawberries. Sprinkle with powdered sugar and enjoy!