Chocolate Tahini Banana Bread

Once I started making hummus (oops - I still need to post that recipe!) I have become slightly obsessed with finding new ways to use tahini.  It has the most delicious taste.  But I always thought of tahini as something you would use in a savory dish, until I made this bread.  OMG!  This is another MUST bake recipe,  The bread is so moist and the chocolate tahini adds a delicate cocoa flavor without the overwhelming sweetness normally associated with a chocolate spread.  It's perfection - really.

And it is super easy to make so there really is nothing from stopping you from trying this delicious breakfast, mid afternoon, any time of day treat!!!  (try warming a slice in the microwave for 20 seconds with a little butter on top... I am getting hungry again!

Chocolate Tahini Banana Bread

from the Soom website with minor changes

3 very ripe bananas
1/4 c. applesauce
1/4 c. good quality tahini (I use Soom)
2 large eggs, room temperature
2 t. vanilla bean paste
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 c. sugar
1/2 c. chocolate tahini

Preheat the oven to 350. Line a loaf pan with parchment paper

In a large bowl, mash the ripe bananas  with the applesauce..  Add the tahini, eggs and vanilla and stir well to combine..  Set aside.

In a small bowl, mix the flour, baking soda, baking powder, salt and sugar.  Fold these ingredients into the banana mixture.

Pour half the batter into the prepared loaf pan.
Melt the chocolate tahini in the microwave for 20-30 seconds.  Drizzle half of the chocolate tahini over the batter, swirling the batter with a knife to form ribbons.
Pour the remaining batter on top and repeat with the chocolate tahini.

Bake for 60 minutes, or until a knife inserted in the center comes clean.

Allow to cool for 15 minutes before removing from the pan.  Finish cooling on a wire rack.

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Blueberry Banana Bread

Getting as much baking in as I can before the summer months when it just isn't as much fun to bake the things that take time in an oven.  Soon there will be more grilling recipes and ice cream. YUM!  I am ready. 

But for now, going to bake when I can because there is nothing that tastes better or smells better than any kind of bread baking in the oven. It is totally intoxicating and I wish they could bottle the smell!

BLUEBERRY BANANA BREAD

adapted from The Kitchen Magpie

1/2 c. butter
1 c. cane sugar (I use unrefined)
2 large eggs
1 c. ripe mashed bananas (2-3 large)
1 t. vanilla
2 c. flour
1 t. baking spice
1 t. baking soda
1/2 t. baking powder
1/2 c. blueberries

Preheat oven to 350.  Grease and flour a 9x5" loaf pan.  Set aside.

Combine the flour, baking powder and baking soda in a small bowl and whisk till well mixed. Set aside.

Cream together the butter and sugar until well blended and light.  Beat in one egg at a time and beat until smooth each time.  Add the vanilla and slowly beat in the mashed bananas..  Mix well.

Add in the flour mixture and fold gently with a rubber spatula until well combined and no streaks of flour show in the batter.  Then fold in the blueberries just until evenly distributed in the batter (as much as possible).

Pour the batter into the loaf pan and bake in the oven 50-60 minutes, checking at 50 minutes with a cake tester or toothpick to see if it is done.  I used a Breville air fryer convection oven and set it on Bake and it took the full 60 minutes.  Sometimes a convection oven will take much less time  - it just depends on the batter, or so I am discovering!

So full of blueberries and so yummy.

Cool in the pan for 10 minutes and then invert right side up onto a wire rack to cool completely.

This bread was moist and delicious and super easy to make!

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Chocolate Zucchini Bread - Grain Free

This recipe was a delicious adventure into grain free baking and it turned out great.  I am still not used to the way breads "don't rise" - but I am working on getting the best results I can - and accepting this "new normal".  The rich taste makes up for the fact that it looks different than my baking used to - but that's ok.

CHOCOLATE ZUCCHINI BREAD

adapted from The Healthy Coconut Flour Cookbook

2 c. grated zucchini, peeled (peeling is optional)
4 eggs
2 T. coconut oil
1/3 c. maple syrup (Grade B)
2 t. vanilla extract
1/3 c. coconut flour
1/4 c. cacao powder
1/2 t. salt
1/3 c. dark chocolate chips (I like to use the Enjoy Life brand - also love Ghirardelli or Guittard)
1-2  T. dark chocolate chips (for top of bread)

Preheat the oven to 350. 

Grease a medium loaf pan and line the bottom with parchment paper.  Dust the sides of the pan with coconut flour.

Place the shredded zucchini in between several layers of paper towels or roll it up in a dish towel and wring out the excess moisture.

In a food processor or mixer, combine the zucchini, eggs, oil, maple syrup, and vanilla.  Add the flour, cacao powder, baking soda and salt and stir until well blended.  Let the batter rest for a few minutes.

Ready for the oven with extra chocolate chips on top!

Then mix in chocolate chips and pour the batter into the prepared loaf pan** (I like to sprinkle 1-2 T. chocolate chips on top for a little extra goodness and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Store covered at room temperature for several days or in the refrigerator for a few weeks.  It also freezes well.

Delicious!

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Pumpkin Bread (Starbucks Copycat )

Happy Thanksgiving to All!  May your day be full of family, friends, and wonderful food! :)

Who doesn't LOVE the rich, moist pumpkin bread that calls to us from the bakery shelves at Starbucks this time of year.  I usually buy it once a year just because it is so good,.  But I may not need to do that anymore because this recipe is a great copycat.  It is moist and it is flavorful and that makes it oh so good!

Pumpkin Bread (Starbuck's Copycat!)

adapted from Something Swanky

4 eggs

1 c. organic cane sugar

1/2 c. organic light brown sugar

1 t. vanilla extract

3/4 c. canned organic pumpkin

3/4 c. vegetable oil (I used 1/2 c. applesauce and 1/4 c. oil)

1 1/2 c. flour

2 t. pumpkin pie spice

1 t. baking soda

1/2  t. baking powder

1/2 t. salt

Preheat the oven to 350.  Prepare a 9x5 loaf pan with parchment paper and spray lightly with cooking spray.

Whisk together the eggs, sugar, brown sugar, and vanilla until smooth.  Mix in the pumpkin and oil.

Add the flour, pumpkin pie spice, baking soda, baking powder, and salt.  Gently fold into the wet ingredients using a rubber spatula.  Stop mixing once the batter is blended.  Pour batter into the prepared loaf pan.

Bake 55-70 minutes until a toothpick inserted in the center comes out clean.(start testing at 55 minutes).

Let cool in pan for at least 15 min and then cool on a wire rack.

ENJOY!!!

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Cinnamon Sugar Blueberry Banana Bread

If you have bananas that are ripening way too fast (especially in the summer) and some fresh blueberries, then this recipe is for you!  Most of the work is done in the blender so it is easy and delicious too.

Cinnamon Sugar Blueberry Banana Bread

adapted from Crazy for Crust

Ingredients:
3/4 c. cane sugar
1/2 c. butter, softened
1/4 t. salt
2 overripe bananas
2 eggs
7 T. buttermilk
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
2 c. flour
2 c. fresh blueberries

Topping:
1/4 c. cane sugar
1 t. cinnamon

Directions:
Preheat the oven to 375.  Grease a 9x5" loaf pan and dust with sugar.  Set aside.

Cream the butter and 3/4 c. sugar with a hand mixer. Set aside.

Add the bananas, eggs, buttermilk, vanilla, salt, baking powder and baking soda in a blender jar and process until smooth.

Pour half the banana mixture into the butter mixture, along with 1 c. flour. (Remove 1 T. flour from remaining cup and toss with blueberries).  Mix with hand mixer just until incorporated.  Add the remaining banana mixture and flour.  Mix just until combined.  Gently fold in the floured blueberries (this prevents them from falling to the bottom of the loaf while baking).  Pour mixture into the prepared pan.

Combine the 1/4 c. sugar and cinnamon in a small bowl.  Sprinkle evenly over the top of the batter.

Bake for 45-50 minutes or until a toothpick inserted in the center comes clean.  The edges should be a dark brown with a crack down the middle.

Cool completely before removing from the pan.  This keeps for quite a while. Put it in the refrigerator after a day (if you are lucky enough to have any left!  Enjoy!

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Einkorn Banana Bread with Natural Streusel Topping

Still experimenting with einkorn flour.  I really like the taste of it.  It has a slightly sweet taste and doesn't seem quite as heavy to me as whole wheat or white whole wheat.

This bread turned out really well.... nice and moist with a cinnamon goodness.

EINKORN BANANA BREAD WITH CINNAMON-SUGAR TOPPING

adapted from The Einkorn Cookbook

1 3/4 c. (218 g) Einkorn all  purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp. cold butter, cut into 6 pats/segments
3/4 c. (120 g) coconut sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/2 c. whole milk Greek yogurt (I use homemade)
1 tsp. vanilla

Topping:
1/4 c.  (40 g) coconut sugar
1 Tbsp. cinnamon

Preheat the oven to 350 degrees.  Grease a loaf pan and set aside.

In a small bowl, whisk the flour, baking soda and salt together.  In a food processor, place the butter and sugar and blend well until combined. The mixture should pull away from the sides and form large mass of dough.  Add the eggs, one at a time, and blend each until absorbed.  Then add the mashed bananas, Greek yogurt and vanilla and process again until combined.  Add the flour mixture and blend just until combined. Do not over-process once the flour is added.  Pour into the prepared loaf pan.

The batter ready to bake - covered in coconut sugar and cinnamon

In a small bowl, mix the coconut sugar and cinnamon and pour over the top of the batter.

Fresh out of the oven

Bake for 50-60 minutes until the loaf is golden brown and a knife inserted in the center is clean when removed.

Cool for 15 minutes in the pan and then remove from pan and let finish cooling on a wire rack. This is delicious!

Sooooooo good!!

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Healthy Blueberry Orange Wheat Bread with Cream Cheese Icing...

When I saw the photos of this recipe come in to my blog feed about a week ago from "Eat Cake for Dinner", I knew I had to try it.  It had two of my favorite things - blueberries and oranges - although I am not sure I would have thought to put them together. I have made plenty of blueberry and lemon recipes but never thought of using a different citrus.  My mother used to often put orange zest in cookies, but I didn't carry that forward in my baking.  Mothers DO know best! :)

I wanted to make it a little healthier, so I opted for white wheat flour instead of all purpose, and half honey crystals (great sugar substitute) instead of the sugar.  I had not used the honey granules before so was a little timid to use them entirely, but next time I will as they were great and the flavor was fabulous.

The aroma of the baking bread was so distractingly wonderful that I kept walking into the kitchen exclaiming, " OMG that smells wonderful!".  It made me feel like I was in the middle of an orange grove..... It was sheer heavenly!  I love citrus anyway, but this was sunshine in a loaf pan!

Blueberries and oranges =BRILLIANT idea!  So happy to share this healthier version with you!

Look good?  Oh it is!

Healthy Blueberry Orange Wheat Bread with Cream Cheese Icing

adapted from Eat Cake for Dinner

1/2 c. unsalted butter, softened
1/2 c. organic cane sugar
1/2 c. honey crystals
2 eggs (I use only pastured eggs now)
2 tsp, grated orange zest
2 tsp. vanilla (homemade)
1/2 c. plain Greek yogurt (homemade)
1 Tbsp. milk
2 c. white wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. fresh blueberries

Orange Cream Cheese Icing
2 oz. organic cream cheese
zest from half an orange (about 2 tsp.)
1/2 c. organic powdered sugar
2 Tbsp. fresh orange juice (from the zested orange)

Preheat the oven to 350.  In a mixing bowl, cream the butter and sugar and honey crystals together.  Add the eggs, one at a time, and beat well with each one.  Then add the orange zest, vanilla, Greek yogurt, and milk and mix at low speed until well combined.

In a large bowl, combine the white wheat flour, baking powder and salt.  Toss the blueberries in the flower mixture and coat well (this will prevent them from all dropping to the bottom of the batter while baking).

Gently add the wet ingredients to the dry ingredients and fold together until just combined well.  The batter will be unusually thick. (Don't worry!  It will be okay!) Spoon the batter into a lightly greased loaf pan.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

You can see how really thick this batter is - it's okay. It will bake beautifully.

Remove from the oven, cool on a rack for 10 minutes, and then remove from the pan and finish cooling.

When totally cool, frost with Orange Cream Cheese Icing (ingredients above)

See the orange zest in the icing?  You could make it thinner with more orange juice and drizzle it,

but I loved it like this.  Either way will work just fine.

Place the cream cheese in a small glass dish and microwave for about 15-20 seconds until the cream cheese is very soft.  Add the rest of the icing ingredients and mix very well until smooth. (you will want to eat it with a spoon so try to resist the temptation!)  Instead, frost the top of the loaf or thin with more orange juice and drizzle it over the top.

Look at ALL of those blueberries!  Every bite is full of berry flavor.

So moist....

Every bite is a treat...

Store the bread in the refrigerator.... if it lasts that long! Pin It Now!

Cinnamon Bread aka Snickerdoodle Bread

One of my absolute favorite cookies in the world  is the snickerdoodle - and fresh out of the oven makes it literally irresistible.  I think it is the perfect combination of butter and sugar and cinnamon and all things good.

But for those times when the cookie jar is empty (perish the thought) and you are craving something a little more satisfying that will make your cup of coffee taste that much better, this is the next bread you need to bake.Trust me on this one - it is fluffy and delicate and comforting and it's delicious too!

And making four little loaves so you can share makes this even more perfect -  a taste treat that many can enjoy (or keep them all and store in the freezer for when the craving hits!)

CINNAMON AKA SNICKERDOODLE BREAD

adapted from Lil Luna

2 1/2 cups flour
2 tsp. baking powder
1/2  tsp. salt
1 tsp. cinnamon
1 tsp. LorAnn Cinnamon Bakery Emulsion (optional but sooo good)
1 c. butter (2 sticks), softened
2 cups sugar
3 eggs
2 tsp. vanilla extract
3/4 c. plain Greek yogurt (plain or vanilla)
1 c. King Arthur Flour mini cinnamon chips

Topping
3 Tbsp. sugar
3 tsp. cinnamon

Cream butter, sugar, salt and dry cinnamon until fluffy and light.  Add eggs one at a time and mix well.

Add cinnamon baking emulsion, vanilla extract and yogurt and mix well.  In a small bowl, mix the flour and baking powder.  Add to the other ingredients and mix lightly until well blended.

Stir cinnamon chips into the batter and pour into 4 small mini loaf pans or one large pan, until about 2/3 full..
Mix the remaining sugar and cinnamon and sprinkle over the top of the loaf batter.

Bake the mini loaves at 350 for 35-40 minutes.  Let cool before removing from the pan.

Loving the little loaves...

Look at that luscious layer of cinnamon and sugar over the top...

Cinnamon inside and out!

YUM.......

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Cinnamon Zucchini Bread with extras

Still working on the zucchini overflow in my refrigerator.  I still have two huge (and I do mean HUGE) zucchini) and noticed that my plant is beginning to blossom again - so in another week or two I will have more if they all make it!!

I am not sure how much more zucchini bread, cake, muffins, etc. I can make, but I will keep trying to come up with new things to keep everyone interested.  My friend, Nance, sent me a recipe for a Chocolate Zucchini Bundt cake that has a chocolate ganache glaze, so that will be a definite make soon!

I made this bread last week and it was FABULOUS.  This , so far, is one of my favorite zucchini breads. I love anything with cinnamon - I think it takes me back to my childhood with cinnamon-sugar toast!! :)  YUM!  So in addition to the cinnamon IN this bread, I put a nice coating of cinnamon sugar over the top and let it bake in.  That made it pretty perfect!!  That is one step you need to be sure to remember!!

Zucchini Cinnamon Bread

adapted from Chocolate, Chocolate and More

1 1/2 c. flour
3/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs
1/3 c. canola oil
1 1/2 c. zucchini, shredded
1/2 c. toffee bits
3/4 c. bittersweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In a small bowl, whisk together the eggs and oil.  Add the egg mixture and the shredded zucchini into the flour mixture.  Using a wooden spoon or rubber spatula, stir together until the ingredients are well mixed and moist.  Fold in the bittersweet dark chocolate chips and toffee bits.

Pour the batter into a loaf pan, coated with a non stick spray.  Bake at 350 for one hour or until a tooth pick inserted in the center comes out clean.  Cool on a wire rack and remove from the pan after 20 minutes of cooling.

A good shot of that luscious cinnamon sugar crust!

Another yummy view...

You can easily see the generous sprinkling of of the dark chocolate chips.  So good....

And yes, this was good to the last bite!!

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Chocolate Chunk Zucchini Bread

More zucchini from the garden dictated that part of the day would be spent baking.  I now have 4 LARGE zucchini just about filling the vegetable bin in the fridge!!  I may just do a simple zucchini saute tomorrow with a sprinkling of parmesan cheese - that is hard to beat. I also remember seeing a recipe for zucchini lasagna.
These extra large zucchini would be perfect!

I am not sure that the four cups of zucchini in this bread recipe is enough veggie to counteract the decadence of the chocolate chunks... I mean can you really have a slice of this for breakfast?????  I won't tell if you don't!.  Clearly the chocolate inclusion has not stopped me from indulging!

So here it is - the absolute BEST EVER chocolate zucchini bread.  It gets better with age (I keep it in the fridge) and gently warming a slice in the microwave creates little puddles of lusciousness in every bite.
Consider yourself warned!!

CHOCOLATE CHUNK ZUCCHINI BREAD

adapted from Your Cup of Cake

4 c. grated zucchini
2 1/2 c. bread flour* (or regular flour)
1/2 c. unsweetened cocoa powder (I prefer Dutch process)
2 tsp. baking soda
3/4 tsp. salt
1 c. sugar
1/2 c. muscovado sugar (can use regular brown sugar)
2 eggs
3/4 c. butter (1 1/2 sticks), melted
1 tsp. espresso powder
1/2 tsp. almond extract
1 tsp. vanilla extract (I like to use vanilla bean crush from King Arthur Flour)
1 1/2 c. dark burgundy chunks (King Arthur Flour) - regular chocolate chips can be substituted

Preheat the oven to 350 degrees and grease two loaf pans (9x5"). Can also just use one and make a larger loaf.

Grate the zucchini in a food processor and set aside.
In a medium bowl. mix the flour, cocoa powder, baking soda and salt.   In a large bowl, combine the sugars, eggs, melted butter, espresso powder, almond and vanilla extract.  Slowly add the flour mixture to the wet ingredients.  Do not overmix; the batter will be thick.
Add the grated zucchini and chocolate chunks and stir until just mixed.  Pour into the loaf pan(s) and bake 45-50 minutes or until a knife inserted in the center comes out clean. (Bake closer to 50-60 minutes if making one large loaf)

A LOT of shredded zucchini!

Dark burgundy chunks (King Arthur Flour)

Let cool for 10 minutes and then remove from the pan to finish cooling on a wire rack.  The flavors develop even more the next day.  Refrigerate if not using within 2-3 days.

This is my new favorite recipe for chocolate zucchini bread.  It is incredibly moist and delicious.

Can you see ALL of those chocolate chunks???

And it's so moist!

Dark chocolate IS healthy, especially with zucchini!

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Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

There was a great sale on blueberries, raspberries and blackberries this week at the local health food store and I stocked up.  I knew I wanted to make blueberry jam and raspberry jam, and finished those this morning. I love being able to make my own jam with the Ball Electric Jam Maker (see earlier post).

Once they cooled and were refrigerated, I decided to put some of the excess raspberry jam to good use.  I would not have thought to layer the jam in the middle of the quick bread without the ingenuity of other food bloggers. This recipe is delicious and the original recipe is linked below.

I love trying new things, changing ingredients just a little, and still have it turn out delicious.  And I really didn't think I loved poppy seeds that much, but in this bread, they melt in your mouth and add great flavor!

This tastes as good as it looks - maybe even better :)

Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

adapted from Eat Cake for Dinner

1/4 c. butter, softened

3/8 c. Truvia Baking Blend
1 egg
1 egg white

2 tsp. vanilla extract (or 1 tsp. double vanilla extract)

3/4 c. non-fat vanilla bean Greek yogurt (I used Fage FroYo vanilla)

1 1/2 c. all-purpose flour

1 tsp. baking powder
1/2 tsp. baking soda (if using regular sugar, decrease the baking soda to 1/4 tsp.)
1/8 tsp. salt (otherwise known as a dash!)
2 Tbsp. poppy seeds
1/3 c. raspberry jam (I used my low sugar homemade raspberry jam)

Lemon Glaze

1 c. powdered sugar

2 Tbl. lemon juice

1 tsp. meringue powder (optional) to help harden the icing.  A great tip from Jen!

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and Truvia Baking Blend.  Add the egg, egg white, vanilla extract, lemon zest and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with the dry ingredients and mix until just combined. Do NOT overmix.

Spread half of the batter into a 9x5-inch lightly greased loaf pan.  Top with raspberry jam, and spread over the batter leaving about 1/2" border of batter.  Do not swirl the jam.  Top with the remaining batter and carefully spread out evenly to the edges, being sure to cover all of the jamBake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.

Drizzle the glaze over the cooled bread (see photos) or cover the whole loaf with the glaze, your preference.

The jam is my  homemade low sugar raspberry jam. YUM!

This will definitely be making a return appearance often at the breakfast table.  

It is the perfect complement to a cup of coffee - and makes a great mid afternoon snack too!

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