Category Archives: Breads

Banana Bread

Banana Bread is a family favorite and always reminds me of my childhood.  My daddy grew bananas in our back yard, so we often had a huge surplus of bananas to use up.  My mom would wait until the bananas were nice and spotty then whip up a few loaves of Banana Bread.

This Banana Bread Recipe makes 2 loaves.  Banana Bread freezes well, so you can eat one of these loaves now, then freeze the other one for later.  Just put the banana bread in a ziplock bag, squeeze out the air, and stick it in the freezer.  When you are ready, just take out the frozen banana bread and leave it sitting out on your counter for an hour or so, in the bag.

You’ll notice that in this recipe, I use Coconut Oil.  If you don’t have it on hand, you can substitute whatever cooking oil you have on hand. (Canola, sunflower, corn, vegetable)  But I would encourage you to give coconut oil a try, because it really gives the banana bread a great tropical flavor that you will love!  Plus, it’s better for you.  I got organic, cold pressed, extra virgin coconut oil from Costco.  When it’s cool, it will be solidified, so I had to microwave it to make it a liquid in order to pour and measure it properly.

 

Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 Loaves

Banana Bread

This banana bread recipe is the best I've ever had. The entire house smelled amazing while this banana bread was baking, and for hours afterward. This recipe is a keeper!

Ingredients

3 cups self rising flour

2 cups sugar

1 teaspoon cinnamon

1 cup chopped pecans or walnuts (optional)

3 eggs

3 large bananas, mashed

1 cup coconut oil, melted

2 teaspoons vanilla

3 tablespoons milk

Instructions

Prepare 2 loaf pans - line bottoms with baking paper, cut to size, then brush sides of pans with coconut oil.

In a large bowl, combine dry ingredients.

In another bowl, mix the eggs, milk, bananas, coconut oil and vanilla.

Stir wet ingredients into the dry ingredients.

Evenly divide batter between the two loaf pans.

Spread batter so it's smooth on top.

Bake at 350 degrees F / 175 degrees C for 65 minutes.

Cool in pans for 30 minutes then remove banana bread from the pans.

Cool completely before storing.

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banana_bread

Allow the banana bread to cool before attempting to slice it.  It will be difficult to wait, because this smells so good!

Banana Bread

If you want to try something different, spread Nutella or Peanut Butter on a slice of banana bread.  It’s SOOO GOOD!!!  It’s like dessert heaven!

We usually eat banana bread with breakfast or an afternoon snack.  I hope you enjoy this recipe for Banana Bread!

Remember to PIN this Banana Bread Recipe!

Sharon Springfield

Sharon Springfield

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Fluffy Biscuits

Light Fluffy Biscuits

 

“Where’s the Biscuits?”   This is what my husband will jokingly say if I make a nice big dinner and there aren’t any biscuits.  So last night for dinner, I made these light, fluffy biscuits so that he wouldn’t be able to make his little joke.  What a spoil sport I am!

There are a few tricks to making great fluffy biscuits.  First of all, use cold butter cut into thin slices and cut it into the flour with a pastry cutter.

Add the milk all at once to the flour and stir it up with a fork.  Add additional flour until the dough is no longer sticky.  I usually end up adding up to 3/4 cup additional flour.

When you knead the dough, fold it over in half and press it down then repeat that about 4 or 5 times then put it on the counter to roll them out.

If you place the cut out biscuits with their sides touching in your baking pan, they kind of assist each other in rising up tall, versus spreading them apart on the baking dish.

After the biscuits are baked, brush the tops with melted butter.

Fluffy Biscuits

Ingredients:

2 cups self rising flour
1 tablespoon sugar
1 stick of butter
1 1/4 cup half & half

Directions:

Preheat oven to 450° F.  Combine flour and sugar in mixing bowl.  Cut butter into flour until crumbly.  Stir in half & half until moistened.  Add additional flour as you knead the dough until the dough is no longer sticky.

Sprinkle a little flour on a clean counter and rub some flour on your rolling pin.  Place the dough on the counter and roll it out to 1/2 – 3/4″ thickness.  Cut out biscuits using a round cookie cutter.  (I use a small can that has both ends cut off – like an olive can or green chile pepper can)

Place on baking dish with sides lightly touching.  Bake for 10 – 14 minutes.  Brush tops with melted butter.

These light, fluffy biscuits will be a hit at your next meal!  Enjoy!

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Here’s the Pinterest link for these awesome biscuits:  Light Fluffy Biscuits

Sharon Springfield

Sharon Springfield  

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Light Fluffy Biscuits

Elvis Muffins – Peanut Butter Banana Nut Muffins

Elvis Muffins

This classic combination, made famous by Elvis – Peanut Butter & Bananas, come together in these delicious, moist muffins.  These muffins are so good, you won’t want to stop eating them!  Personally, I may never make regular Banana Nut Muffins again.

These muffins were my first time using my new Silicone Cupcake Liners.  Love, love, love them!  The muffins practically fell out of them and to clean them, I just turned them inside out and brushed them with a little soapy water.  Super easy to clean.  No kidding, you need to get a set of these. You’re welcome. 🙂
Red Silicone Bake Cups Set of 12
Recipe for Elvis Muffins – Peanut Butter Banana Nut Muffins

Preheat oven to 375º F.  Prepare muffin pans by greasing them with cooking oil or non stick spray or line them with cupcake liners.  (Silicone ones work the best! – See above.)

In one bowl, whisk together:

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped pecans

In another bowl, whisk together:

1 egg
3 mashed bananas
3/4 cup light brown sugar
4 heaping tablespoons of peanut butter
1/4 cup cooking oil
1 teaspoon vanilla

Add flour mixture to wet ingredients.  Stir just until combined.  Don’t over mix.  Batter should be smooth.

Spoon into muffin cups.  Fill 3/4 full.

Bake about 15-18 minutes.  Toothpick inserted in center of muffin will come out clean.   Cool a few minutes before removing from pan.

*When I made these, there was some batter left over so I greased a small loaf pan and made a little mini loaf of peanut butter banana bread.

Pin it!  Here’s the link: http://www.pinterest.com/pin/280278776784157161/

Sharon Springfield

Sharon Springfield  

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Elvis Muffins – Peanut Butter Banana Nut Muffins

 

 

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins

Ingredients:

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350º F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until *just* combined – do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean.  Allow muffins to cool and enjoy!

Muffins stay fresh in an airtight container at room temperature for 7 days.  Muffins can be frozen.

Sharon Springfield

Sharon Springfield  

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Strawberry Chocolate Chip Muffins

Crescent Rolls

Crescent Rolls

Crescent Rolls

2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
Dissolve yeast in warm water.  Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400º F for 12-15 minute or until golden brown. Brush tops with butter when they come out.
30  Servings

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes onPinterest.  🙂

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.  🙂

Sharon Springfield

Sharon Springfield  

Sharon Springfield on PinterestSharon Springfield on FacebookFollow Me On Google+

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Crescent Rolls