Tag: tea bread

Strawberry Bread

Number 4!

I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.

I did a bit of research and came up with this fabulous recipe.

I got all the ingredients together- which, by the way are all that you normally have on hand.

It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.

So, if you want to be equally thrilled, make this delicious strawberry bread this summer…

2 cups sliced fresh strawberries (pureed in a blender)
2 large eggs
1 cup evaporated cane juice
½ cup extra light olive oil
1½ cups white whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 tablespoons confectioners’ sugar

Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.

Banana Coconut Bread

Banana Coconut This is another version of the banana bread I usually make. I had a few very ripe bananas and wanted to change up my usual bread recipe. I typically put shaved chocolate in this bread but this time I felt like adding a different flavor.

I thought of dried shredded coconut and went with the idea. I used the same recipe but substituted coconut for the chocolate. As I write this- I am thinking of maybe next time adding coconut milk in the bread as well. I think it will give it a stronger coconut taste and make it rich and creamy- yum!

This one was really good and moist as well. I really love the banana and coconut flavors together- reminds me of the tropics. My daughter who typically doesn’t care for anything with coconut really enjoyed it. I guess the fact I didn’t really tell her the ingredients, probably helped my cause.

This is a different recipe for those who are tired of making the regular run of the mill banana bread– not that there is anything wrong with that… but it is nice to change things around once in a while. Speaking of which, my daughter has been asking me to make the blueberry muffins again and I keep delaying it since I have not yet figured out a different recipe for them.. I am sure it will come to me soon.

1¼ cups unbleached white whole-wheat flour
1 teaspoon baking soda
½ teaspoon fine salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup extra light olive oil, plus more for preparing the pan
1 cup evaporated sugarcane juice (sugar)
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
½ cup toasted walnut pieces
½ cup sweetened grated coconut

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually pour the egg mixture into the oil and sugar while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and coconut and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.