Banana Nut Bread

Ingredients:

3 ¼ cups all-purpose flour (405g)

1 ½ teaspoons salt (7.5ml)

2 teaspoons baking soda (10ml)

1 teaspoon ground nutmeg (5ml)

1 teaspoon ground cinnamon (5ml)

½ teaspoon ground all-spice (2.5ml)

½ teaspoon ground cloves (2.5ml)

½ teaspoon ground ginger (2.5ml)

1 cup sugar (201g)

1 cup vegetable oil (250ml)

4 eggs, beaten

1/3 cup water (75ml)

2-3 mashed ripe bananas

1 teaspoon lemon juice (5ml)

½ teaspoon lemon zest (2.5ml)

1 cup chopped walnuts or pecans (250ml)

Directions:

1.       Preheat oven to 350 degrees F/ 180 degrees C, gas mark 4. You can also go by your ovens manufacturer’s instructions.

2.       In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon, all-spice, sugar, and lemon zest.

3.       In a separate bowl combine oil, eggs, water, mashed banana, and lemon juice.

4.       Mix the wet ingredients into dry and then fold in the chopped walnuts or pecans.

5.       Pour into two standard loaf pans, sprayed with nonstick spray and parchment paper on the bottom of pan.

6.       Bake for 1 hour or until toothpick comes out clean in the middle of the bread.

Tip:

I used two silicone bread pans for baking my bread. I set the pans on top of a cookie sheet and set them in the oven. I also sprayed my silicone bread pans with cooking spray just in case the bread decided to stick. You will have some of it stick on the sides but overall this is a faster way than having to use the standard loaf pans, spray and parchment paper.

Slow Cooker/Crockpot Cornbread

Slow Cooker/Crockpot Cornbread Recipe

Ingredients:

1/3 cups all-purpose flour (40g)

1 cup Pioneer brand corn meal (125g)

1 teaspoon sugar (5ml)

2 teaspoon baking powder (10ml)

1/2 teaspoon salt (optional) (2.5ml)

1/4 teaspoon black ground pepper (optional) (1.25ml)*

2/3 cup water or milk (150ml)

1 tablespoon olive oil (15ml)

1 egg beaten

1 teaspoon honey (optional) (5ml)

Directions:

1.       Combine dry ingredients

2.       Stir in Water, oil, egg, and honey mixing until dry ingredients are moistened

3.       Line or spray (with a cooking spray) your Slow Cooker/Crockpot

4.       Pour batter into Slow Cooker/Crockpot

5.       Put the lid on and put the Slow Cooker/Crockpot on high for 90 minutes to 2 hours depending on your Slow Cooker/Crockpot, insert toothpick into the middle and when it comes out clean the cornbread should be done. 

Tip:

I got a tip online from: http://www.365daysofcrockpot.com/2014/07/slow-cooker-cornbread.html on how to line the Slow Cooker/Crockpot for this recipe. Only I put the foil all the way around the Slow Cooker/Crockpot.

You can also just spray your Slow Cooker/Crockpot but I have found that it is easier to take out the cornbread if you have at least the bottom lined with parchment paper.

Depending on the size of your Slow Cooker/Crockpot you might want to double everything.

*You can just do a pinch of pepper as well if you think the 1/4 teaspoon still might be too much pepper.

Grandma's Banana Bread

Ingredients:

2 cups (250g) all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter

¾ cup (170g) brown sugar

2 eggs beaten

2 bananas plus 2/3 of another banana, mashed

½ teaspoon vanilla extract

½ teaspoon banana extract



Directions:

Preheat oven to 350 degrees (175 to 180 Celsius) *, gas mark 4.

Grease a 9x5” loaf pan or mini loaf pans.

In one bowl combine first three ingredients. In a separate bowl add butter. If the bowl is oven safe place in oven to melt the butter or place in microwave. Microwave until butter is melted. Every oven and microwave is different so go by your ovens instructions. Mine only takes 5 minutes in oven or 55 seconds in microwave.

After taking the butter out of either the oven or microwave let sit for a few minutes to cool down. Add the brown sugar.

In the bowl that has the mashed bananas add the vanilla extract as well as the banana extract. Mix well.

Add the banana mixture to the butter sugar mixture and mix well. Then add that mixture to the flour mixture. Mix until moistened taking care not to over beat since this will make the bread tough.

Pour this batter into the prepared loaf or mini loaf pans. Bake in oven for 60 to 65 minutes or until tested done by a toothpick inserted into center comes out clean. Mini loaves will only take 30 to 40 minutes so I check them usually starting at 25 minutes.

Let cool in pan for 5 minutes then flip out onto baker’s rack.

*NOTE* Always go by your ovens manufacturer’s instructions on oven temps since all ovens are not the same!

Zucchini Bread

Zucchini Bread

Ingredients:

3 ¼ cups all-purpose flour (405g)

1 ½ teaspoons salt (7.5ml)

2 teaspoons baking soda (10ml)

1 teaspoon ground nutmeg (5ml)

1 teaspoon ground cinnamon (5ml)

½ teaspoon ground all-spice (2.5ml)

½ teaspoon ground cloves (2.5ml)

½ teaspoon ground ginger (2.5ml)

1 cup sugar (201g)

1 cup vegetable oil (250ml)

4 eggs, beaten

1/3 cup water (75ml)

2 cups grated zucchini (medium size)

1 teaspoon lemon juice (5ml)

½ teaspoon lemon zest (2.5ml)

1 cup chopped walnuts or pecans (250ml)

Directions:

1.       Preheat oven to 350 degrees F/ 180 degrees C, gas mark 4. You can also go by your ovens manufacturer’s instructions.

2.       In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon, all-spice, sugar, and lemon zest.

3.       In a separate bowl combine oil, eggs, water, zucchini, and lemon juice.

4.       Mix the wet ingredients into dry and then fold in the chopped walnuts or pecans.

5.       Pour into two standard loaf pans, sprayed with nonstick spray and parchment paper on the bottom of pan.

6.       Bake for 1 hour or until toothpick comes out clean in the middle of the bread.

Tip:

I used two silicone bread pans for baking my bread. I set the pans on top of a cookie sheet and set them in the oven. I also sprayed my silicone bread pans with cooking spray just in case the bread decided to stick. You will have some of it stick on the sides but overall this is a faster way than having to use the standard loaf pans, spray and parchment paper.