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    Orange Rolls

    The Club in Birmingham, Alabama, has a famed   that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun. 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided ¾ cup (150 grams) granulated sugar, divided […] LEGGI TUTTO

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    Babà Rustico

    The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is a savory yeasted bread often baked in a ring mold with an array of savory fillings. Platinum® Yeast from Red Star® gives the dough an airy, elevated boost while plenty of […] LEGGI TUTTO

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    Healthy Homemade Granola

    This recipe for Healthy Homemade Granola is more nutritious than the average store-bought kind. It’s lightly sweetened with honey and maple syrup, and full of heart-healthy oats. Bake up a big batch at home (and save money, too!).

    Breakfast is a meal I’m often prone to skip. If I don’t have something made ahead or that’s quick to grab, then I’m running on pure caffeine until noon. Thankfully, there are a couple of recipes that I can rely on for a quick bite. Some of you may remember this Perfect Baked Oatmeal recipe – total life saver! Well, this Healthy Homemade Granola is another one. It’s full of healthy plant-based protein from nuts and complex carbs from oats. I make up a big batch and then store it airtight on the countertop for easy breakfast fixin’s.

    The two ways I eat this homemade granola most often is 1. layered with Greek yogurt parfait-style, and 2. in a bowl with a splash of oat milk, cereal-style. It’s so packed with fiber, protein, and vitamins, that it sustains me until lunchtime and sometimes well beyond!

    Choose your adventure.
    First, in your largest mixing bowl, stir up the nuts, grains and seasonings. You could use a deep Kitchen Aid stand mixer bowl for mixing this granola, if you have one. I used oats, walnuts, pumpkin seeds, and chia seeds in this. But you could use any raw nut or seed that you prefer. Whole almonds, flaxseed, uncooked quinoa, are all so wonderful in granola. Feel free to swap in your favorite ingredients!

    The dressings.
    Next, stir together the wet ingredients: olive oil, wildflower honey, maple syrup, and vanilla extract.
    I prefer to use heart-healthy extra-virgin olive oil for this recipe. Normally, I strictly use EVOO as a condiment (to drizzle or dip) but it’s really nice here and more nutritious than other oils. Or, use sunflower oil (low in saturated fats) or grapeseed oil (contains vitamin E). Avoid vegetable oils that are very high in saturated fats.

    Use the wet ingredients to ‘dress’ the granola. Stir everything together thoroughly, so that each grain, nut, and seed, gets coated with the wet mixture.

    Spread the granola onto the prepared baking sheets. Tamp it down into a nice even layer. Use light aluminum pans, if you have them. Because dark pans will often over-brown the granola. If you only have dark pans, reduce the bake time by 10 minutes, and watch carefully for the oats and nuts to turn golden.

    Cool the granola completely on the pan. Then break it into chunks and add some chewy dried fruit. Dried cranberries are my fave but golden raisins are also wonderful. Organic dates give this mix extra sweetness without adding refined sugars. Buy whole pitted dates and give them a chop. They have a nicer texture than the bags of pre-chopped dates.

    Making homemade granola makes me feel a little more savvy all-around. It’s delicious, practical, and I can make good judgments about the ingredients I put into it. It’s easy to switch up with different nuts and seeds. This large batch recipe can be divided to keep half on deck for breakfast, while the other half can be frozen for future use.

    Healthy Homemade Granola

    Heather Baird

    Homemade granola is the way better than the store-bought stuff, which can sometimes have hidden ingredients like corn syrup and preservatives. It’s easy to make at home for much less than you’d pay at the grocery store. This recipe makes a big batch and keeps well air-tight. It freezes well, so half can be frozen for future use. Yields about 10 cups of granola

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    Prep Time 15 minsCook Time 24 minsTotal Time 39 mins

    Course BreakfastCuisine American

    Servings 20 servings

    Equipment2 large baking sheets approximately 11×17 inches
    Ingredients US CustomaryMetric 6 cups old-fashioned oats1 1/2 cups raw walnut halves or whole almonds, pecans halves, or a mixture of all1/2 cup raw pumpkin seeds or sunflower seeds2 tablespoons chia seeds optional1 1/2 teaspoons fine-grain sea salt2 teaspoons ground cinnamon3/4 cup olive oil extra virgin1/3 cup wildflower honey1/3 cup pure maple syrup1 teaspoon vanilla extract1/2 cup dried cranberries golden raisins are also great!1/2 cup chopped dates
    Instructions Preheat the oven to 350°F and line two large light colored baking sheets with parchment paper. (Don’t use dark pans; they tend to over-brown the oats and nuts.)In an extra-large mixing bowl, combine the oats, walnuts, pumpkin seeds, and chia seeds if using. Also add the salt and cinnamon. Stir well to mix and disperse the seasonings throughout.In a separate medium bowl, mix together the oil, honey, maple syrup, and vanilla extract. Pour into the dry ingredients. Use a rubber spatula to stir and turn the mixture over, thoroughly mixing to coat every grain and nut. Divide the granola evenly onto the two prepared pans and use a spatula to pat the granola out into an even layer.Bake 12 minutes, then stir well on the pans; pat down the granola into an even layer again after stirring.Bake for an additional 10-12 minutes, or until golden and fragrant.Remove from the oven and let the granola cool completely on the pans. Don’t stir it yet! When the granola is completely cool, break it into big pieces for clusters of granola, or break it up finer to your preference. (I like a mixture of clusters and finer bits for eating it cereal-style in a bowl with milk.)Add the dried cranberries and dates to the granola. Lightly toss to disperse.This granola will keep well in an air-tight container for about 2 weeks. It freezes well, so you can double bag in freezer bags with the air removed, and store in the freezer for 2-3 months. Bring granola to room temperature before serving. See notes for serving suggestions.
    NotesWays to eat homemade granola:

    Munch on it like trail mix straight out of the container.
    Eat it from a bowl with a splash of milk.
    Layer it with yogurt in a glass or jar.
    Sprinkle it on French toast
    Stir it into to pancake batter.
    Sprinkle it on melted chocolate and let set for chocolate bark
    Coat apple slices in peanut butter and dip in granola.

     
    Vegan granola: Omit the wildflower honey and replace with 1/3 cup of maple syrup (total maple syrup in recipe will be 2/3 cup).
    Gluten-free folks: Although this recipe’s ingredients are naturally gluten-free, be a label reader. Make sure all ingredients are marked gluten-free. Some manufacturers of oats can be sneaky and process oats with equipment that also processes wheat products.
    Chia seeds: I listed these as optional in the recipe, but they cling wonderfully to the other ingredients and create crunchy clusters. They are also highly nutritious, packed with fiber, protein, omega-3 fatty acids, and many more beneficial nutrients. If you don’t like chia seeds, you could add 1/4 cup of uncooked quinoa in its place. Or add whole raw flaxseed to the mix to get similar health benefits. 
    Coconut oil: If you’re a fan of coconut oil, it can be used in place of the olive oil. However, it is very high in saturated fat which is why I prefer olive oil or grape seed oil. 

    Keyword easy granola recipe, healthy granola, homemade granola, old fashioned oats, quick breakfast

    You may also enjoy: LEGGI TUTTO

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    A Vegetarian Farmers Market Brunch for HGTV.com

    Throw The Ultimate Vegetarian Farmers Market Brunch! Turn your veggie haul into the season’s best brunch dishes.
    Spring Vegetable Frittata
    A few weeks ago, I loaded up my car with all the spring produce to make (and shoot!) A Vegetarian Farmers Market Brunch for HGTV.com. The scene was just perfect all around with temperate, sunny weather and big teakwood table on which to display all of our dishes.
    I’ve developed four delicious brunch recipes – both savory and sweet – along with instructions for an all-inclusive spring cheese board. I’m including some teasers and links in this post, but you can view the entire gallery right here.

    Fresh and Savory.
    Spring vegetable frittata (lead image) is such an easy main dish to make, and incredibly versatile. Take full advantage of all the tender new asparagus at the market, and don’t be afraid to pivot the ingredients as we move into summer months. Serve it with my Arugula Salad with Homemade Orange Poppy Seed Dressing.

    Roasted New Potatoes with Spring Herbs is another side dish I developed to perfectly compliment the frittata. It’s hearty and filling, yet light with a citrusy note. Serve the potatoes over a bed of spring greens for additional herbaceous flavor.

    Okay, this cheese board –swoon. It’s got a lot going on, and all of it is wonderful! The Ultimate Vegetarian Cheese Board ‘recipe’ is more of a guide for selecting spring cheeses. (Did you know cheese can be seasonal?). With it, we’ve added lots of other ingredients, such as comb honey, candied nuts, preserves, and lots of crunchy spring veggies for dipping.

    Here we’ve made a slightly smaller version of the cheese board to fit on a tabletop! A platter works well in place of a large serving board.

    The sweet stuff!
    What’s brunch without pastries? These Strawberry-Rhubarb Scones take advantage of rhubarb’s short season, and have buttermilk tang. I usually find scones to be quite dry, but these have a tender, moist crumb. My recommendation? Split one while warm and slather in butter!

    Lemon and blueberries together? You just can’t go wrong! Especially if those flavors are wrapped up in sweet yeast dough and baked farmhouse-style in a cast iron skillet. Get the Cast Iron Lemon-Blueberry Cinnamon Rolls right here. (Side note, developing this recipe inspired me to create these strawberry sweet rolls!)

    Special thanks to my colleagues (and friends!), a.k.a. the team that made this happen! HGTV editor and stylist Camille Smith, (Get her Strawberry Shrub recipe right here) stylist and art director Jill Tennant, and stylist and crafter Ann Nelson.
    View the entire gallery of brunch images at this link on HGTV.com.
    Please note: Some of you may not be able to view these recipes on HGTV.com due to geo-blocking, which is a necessary security measure. Unfortunately I can’t change this, but I’d be happy to send the recipes to those who comment below (just fill in your email address – it will stay private!).

    You may also enjoy: LEGGI TUTTO

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    Lemon Curd Braid

    A sweet taste of summer braided into a delightfully tender, pillowy dough, this Lemon Curd Braid will brighten any breakfast. Filled with a sunny, fresh lemon curd filling and topped with Swedish pearl sugar and a sweet and simple Glaze, this braided bread lets simple flavors shine. The soft and rich surrounding dough achieves unmatched […] LEGGI TUTTO

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    Classic Buttermilk Waffles

    Crisp on the outside, tender and light on the inside, these homemade Classic Buttermilk Waffles are a brunch staple. A secret ingredient gives them delicate texture.

    Like many of you, I’m getting ready for a brunch-y weekend with mom, with all the fixings. And these waffles are on the menu! They are so crisp and airy just out of the waffle iron. Crunchy and light on the outside, with a soft interior. They’re so easy to whip up using just a whisk!

    Dry ingredients.
    First, mix up the dry ingredients. Flour, sugar, salt, baking powder, baking soda, and the secret ingredient: cornstarch. Studied waffle makers may already be familiar with this method. Replacing some of the flour with cornstarch (in just about any waffle recipe) will make the exterior extra crisp, while maintaining a soft interior. It’s extra-good in this double buttery recipe.

    Wet ingredients.
    Buttermilk gives the waffles tangy flavor, and melted butter makes gives them richness. Mix up all of the wet ingredients. If you’d like a creamy cake note, add a splash of vanilla at this stage.

    Mix it up! (But not too much.)
    Pour in the dry ingredients and mix until just combined, and expect a few small lumps. This is normal. If you don’t have lumps, then you’ve overmixed the batter. So, keep those lumps in there!

    Waffle irons: so many options!
    You’ll need a waffle iron, of course. And boy, waffle makers sure run the gamut! I have two now; a round Belgian-style waffle iron, which makes big, fluffy waffles with deep pockets. With that one, I can only make one at a time. And this new one (above) that makes four slightly thinner square waffles with deep pockets. I’m loving this one. I wish I’d had this one at the last brunch I hosted! Making a single fresh waffle for each guest was so time-consuming.
    Fill and bake the waffles in your iron according to the directions that came with your waffle maker. This iron held about 1 1/4 cups of batter and baked for 5 minutes. However, waffle irons vary greatly, so consult the manufacturers instructions.

    Mmmm. Golden brown goodness! Classic Buttermilk Waffles are practically a blank canvas ready for butter, maple syrup, berries. Even chocolate sauce with whipped cream. (Not that I’d know anything about that. Ahem.)

    I’ve really enjoyed this recipe on repeat. It’s a true staple for breakfast. The batter is a quick fix requiring no fussy whipping of egg whites or resting the batter. It’s ready to go as soon as your waffle iron is hot.
    For a uniquely southern twist, try my Grits Waffles, also made with buttermilk!

    Classic Buttermilk Waffles

    This classic buttermilk waffle batter is quick to whip up using just a whisk. Cornstarch is the secret ingredient which makes the waffle exterior crisp, while keeping the inside fluffy. If you don’t have cornstarch on hand, you may increase the flour to 1 3/4 cups and omit the corn starch. The waffles will be slightly more chewy, but still delicious.

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    Prep Time 10 minsCook Time 20 minsTotal Time 30 mins

    Course Breakfast, BrunchCuisine American

    Servings 8 waffles

    Equipmentelectric waffle iron
    Ingredients US CustomaryMetric 1 1/2 cups all-purpose flour1/4 cup cornstarch2 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon fine grain sea salt2 large eggs1 3/4 cups whole buttermilk1/2 cup unsalted butter melted and cooled slightly2 teaspoons vanilla extract optional
    Instructions In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and sea salt.In separate large bowl (I use a batter bowl with a pour spout) beat together the eggs, buttermilk, melted butter, and vanilla extract, if using.Pour the dry ingredients over the wet, and stir just until mixed and almost smooth. A few small lumps should remain.Coat a waffle iron with a non-stick cooking spray and preheat it. Cook the batter according to the manufacturer’s instructions. A waffle is usually ready to remove from the iron when it stops steaming, but waffle irons vary, so consult the user’s manual.Serve waffles immediately with plenty of salted butter and real maple syrup. ENJOY!
    NotesWaffles are best served fresh, but you can reheat them in the oven for 5 minutes at 375F, or you can pop them in a toaster for a few minutes to crisp them up.
    Freeze cooled waffles between sheets of waxed paper stored in freezer bags. Defrost, then reheat them in the oven with the above instructions. 
    For more savory applications, omit the sugar and optional vanilla from this recipe. Serve as the bread for a savory sandwich, or as the base for chicken and waffles. 

    Keyword all purpose flour, buttermilk, cornstarch, unsalted butter

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    Strawberries and Cream Sweet Rolls

    Move over cinnamon rolls, Strawberries and Cream Sweet Rolls are here to spruce up your spring brunch! Fresh strawberries and preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting.

    Boy, have I been missing out. I don’t often stray from My Mom’s Cinnamon Rolls recipe. Because it is truly perfect as-is. But spring will make a gal like me wander off the beaten path. I might give into little impulses, like cutting myself some fringe (I’ve resisted so far). This time, thankfully, it was my favorite sweet dough recipe that received the spring makeover.

    Really good strawberry preserves, topped with an abundance of fresh strawberries, rolled up in yeast dough and baked to golden brown goodness is a real spring kind of thing. Fluffy cream cheese frosting is lightly sweet, beaten to a cloud-like texture, and not at all optional on these Strawberries and Cream Sweet Rolls.

    Sweet yeast dough.
    Begin with active dry yeast. Let it foam in a bowl with some warm water and a little sugar. This should take about 5 minutes.
    After that, a couple of eggs and warm milk mixed in creates the perfect tepid environment. Mix in flour and some melted butter for richness, then knead well. You can do this by hand, but I rely on my standing mixer and dough hook attachment.

    After a 45 minute rise in a greased bowl, punch down the dough and divide it in half. Roll out each half to about 1/8 inch thickness. Then spread on some high quality prepared strawberry preserves. I recommend and use Bonne Maman. But before I started spreading, I mixed a little vanilla exact into the preserves. The vanilla lends a creamy note to the filling.

    A fresh addition.
    Scatter on some fresh strawberries. Quartered strawberries do the trick, although I wonder if dicing them would make them a little easier to roll up. Maybe I’ll try that next time. Roll everything together and place the dough seam side-down.

    Use a serrated knife and light sawing motions to cut through the dough. The sawing motions help cut through the berry chunks. Wipe your knife clean after each cut. This can get a little messy, so have a damp towel close to hand.

    Place each batch of buns in 9-inch cake pans (or even 9-inch square pans). This recipe makes 24 rolls, that means 12 to each pan. Let them rise under plastic wrap until puffy and touching each other. Bake them until golden brown and fragrant.

    Good gracious! I could have eaten six of these in one sitting. I didn’t. Maybe I’m getting better at controlling those impulsive urges? Honestly, it’s hard to say because I ate one just before dinner last night.

    It’s good for the soul to mix things up sometimes. I’ve never been afraid to experiment with flavors, but with beloved traditional family recipes, like my mom’s cinnamon rolls, I was… hesitant. Luckily, everything turned out just right. And I think she’d love these.

    Strawberries and Cream Sweet Rolls

    Heather Baird

    Fresh strawberries and prepared strawberry preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting. It’s the perfect spring brunch pastry!

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    Prep Time 2 hrsCook Time 25 minsTotal Time 2 hrs 25 mins

    Course Bread, Breakfast, DessertCuisine American

    Servings 25 rolls

    Equipment9 inch round cake pans (2) or 9 inch square pans
    Ingredients US CustomaryMetric Dough1 cup whole milk1/2 cup sugar1 1/2 teaspoons salt4 1/2 teaspoons active dry yeast1 teaspoon sugar1 cup warm water 90-110°F2 large eggs room temperature6 cups all-purpose flour sifted4 tablespoons unsalted butter meltedFilling1 cup prepared strawberry preserves divided1 teaspoon vanilla extract1 drop red food color optional2 cups quartered strawberriesFrosting1/2 cup salted butter at room temperature4 oz. cream cheese at room temperature2 cups confectioners’ sugar1 teaspoon vanilla extract
    Instructions DoughHeat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.Beat the eggs into the yeast mixture. Stir in the lukewarm milk. Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15×12-inch rectangles.FillingStir together the strawberry preserves, vanilla extract, and food color, if using.Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1″ of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife. Repeat the process with the remaining dough and filling ingredients.Coat two 9-inch round cake pans with flour-based baking spray. Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.Meanwhile, preheat the oven to 375°.Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake! Remove from the oven and let cool for 10 minutes before frosting.FrostingBeat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.Serve warm.
    NotesRolling up the dough: Usually, when I roll up filling into the dough, the ends of the roll are tapered slightly. I always trim this away on each end so the roll is more even before I cut it into buns. If this happens, you can do this too, and still easily get 12 buns from each roll. 
    Preserves: Bonne Maman is an excellent purveyor of delicious high quality strawberry preserves. If you have homemade preserves, all the better! You may want to pulse chunky preserves in a blender so that will spread easily. I add a drop of red food color, which really makes these buns beautiful, but it’s completely optional.
    Baking tips:
    The preserves may bubble out and slightly overflow 9×2 inch round cake pans (I had a drip or two), so place a foil-lined pan on the bottom rack under the rolls to catch drips. Alternatively you may use 9×3 inch springform pans, or even 10 inch cast iron skillets, which have a 9-inch base and measure 10-inches across the top. The springform pan has high sides and the cast iron skillet has flared sides, which will provide more room and prevent drips. Bake time for the cast iron skillet may be reduced by about 5 minutes.
    If you’re a perfectionist – the row of buns closest to the edge of the pan always brown on top first. Usually by the time the time sounds, everything is golden except the middle bun. It will be cooked through, just a little paler than the buns on the edges. Place foil over the buns around the edge of the pan so only the middle buns are exposed. Broil 2 minutes to brown. 

    Keyword active dry yeast, cream cheese frosting, fresh strawberries, strawberry preserves

    You may also enjoy: LEGGI TUTTO

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    Easy Banana Bread

    This recipe for Easy Banana Bread doesn’t even require an electric mixer! Make it with overripe bananas for the best flavor and texture.

    This delicious bread stirs together with a whisk and bakes up snack cake-style in an 8×8 inch square pan. I’ve always baked my banana bread in loaf pans, but after trying it this way I’ve changed my decorum. Perhaps permanently! There’s more soft and tender middle to enjoy this way, which is my favorite part.

    This classic banana bread begins with brown sugar, eggs, vanilla and melted butter. Stir the mixture together with a whisk or a wooden spoon until well combined.

    Mash up four large ripe bananas in a bowl until fine. A fork works well for this. A few remaining lumps of banana are okay. Whisk the mashed banana into the brown sugar mixture.
    I prefer and recommend using overripe bananas, which will give this bread bold banana flavor and supreme moistness.

    Add the flour mixture to the wet ingredients, which is flour, baking soda, salt. Easy enough, right? Again, a whisk is perfectly fine for this step. Slowly stir until just combined, you’re not looking to incorporate any air, which is usually a whisk’s job. But its balloon shape works really well at pulling all the ingredients together as you stir.

    Add some crunchy nuts! This can be an optional addition, but not for me. I love slightly sweet pecans added to the batter. English walnuts are also quite good. But if you’re looking to really indulge, then add in 3/4 cup semisweet chocolate chips – yum!

    Bake the batter it for 45-50 minutes, then let the bread cool 10 minutes before turning it out onto a wire rack. You could also let it cool completely in the pan and serve slices directly from there.

    This simple banana bread is delicious served warm, and slices can be reheated in the microwave for about 20 seconds. But we enjoy it at room temperature, too. A slice makes an excellent breakfast on a busy morning. If you have more time for embellishment, add a pat of salted butter and a drizzle of honey.
    (If you only have three large bananas on hand, you might consider making my favorite Banana Nut Muffins instead!)

    Easy Banana Bread

    Heather Baird

    This recipe for Easy Banana Bread doesn’t even require an electric mixer! Use a whisk or a wooden spoon to stir the batter together. Make it with overripe bananas for the best flavor and texture. If you must make this on an electric mixer, use the paddle attachment if possible, and mix on lowest speed setting.This recipe doesn’t use a loaf pan, and instead uses an 8×8 inch baking pan. This makes the banana bread soft and tender, almost like a snack cake. Serve slices warm with salted butter or a drizzle of honey.

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    Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

    Course Bread, Breakfast, DessertCuisine American

    Servings 12

    Equipment8×8 inch square baking panparchment paper
    Ingredients US CustomaryMetric 1 cup light brown sugar packed2 large eggs2 teaspoons vanilla extract1/2 cup unsalted butter melted and cooled slightly4 large overripe bananas1 3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon fine grain sea salt3/4 cups chopped pecans optional
    Instructions Preheat the oven to 350F. Coat an 8×8 inch pan with flour-based baking spray, cooking spray, or line it with parchment paper.In a large mixing bowl, place the brown sugar, eggs, vanilla and butter. Stir together with a whisk or wooden spoon until combined. Peel the bananas and place them in a separate mixing bowl. Mash well with a fork until fine. A few lumps of banana are okay. Add the bananas to the brown sugar mixture. Stir to combine.In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet banana mixture. Stir together until just combined. Add the pecans, if using, and fold them in using a rubber spatula.Pour the batter into the prepared pan and spread evenly. Bake 45-50 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the bread to cool in the pan 10 minutes before turning it out, or serve slices of the bread warm directly from the pan.Serve squares of banana bread split and stuffed with pats of salted butter.Banana bread will keep well at room temperature for two days. Cover with plastic wrap or foil. Or, store it in the refrigerator for up to four days. Bring to room temperature before serving.
    NotesWhat to expect: This is so easy to make! I think it’s the best banana bread I’ve tried. The 8×8 pan really maximizes the tenderness of the bread, making it almost like a snack cake. It is moist and flavorful. The crust isn’t hard or crumbly, rather, it’s more soft like a cake’s crust. 
    Mix-ins: In place of the pecans, use your favorite nut. English walnuts are delicious. Or try an equal amount of semisweet chocolate chips.
    Another layer of flavor: In fall and winter months, I like to add 1 teaspoon of cinnamon to the dry ingredients. It adds and extra ounce of cozy. But most of the time I make this as written, without cinnamon.

    Keyword brown sugar, chopped pecans, fresh bananas

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