Peanut Butter Banana Bread

I modified the recipe from here and made my own clean version of this yummy looking treat!

Ingredients:

For the Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup natural peanut butter
3 tablespoons coconut oil
2 large eggs
1/2 cup honey
1/4 cup coconut sugar
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed (I used hemp seed)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice


For the Peanut Butter Glaze:
1 Tbsp coconut oil
1 tablespoon honey
2 tablespoons natural peanut butter

Directions:

Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; spray with coconut oil cooking spray

In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugar & honey and beat until blended.

In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.

Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.

To make the peanut butter glaze, in a small bowl mix together honey, coconut oil and peanut butter, put in the microwave for 20-30 sec and then mix until smooth. Drizzle glaze over bread.

Photo from Sweet Pea's Kitchen

Clean Banana Bread

• ½ cup whole wheat pastry flour (or for gluten free coconut flour)
  
• ½ cup almond flour
• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
• 1/3 cup  coconut oil melted (or 1/2 cup butter can be used)
• ¼ cup chocolate chips or cocoa nibs
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ cup honey or agave or ¼ teaspoon no additive liquid stevia
• 4 eggs
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan
2. In a medium sized mixer bowl combine all the ingredients together and mix on medium until batter looks smooth and combined.
3. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper.
4. Sprinkle in chocolate chips (I found my chocolate all hit the bottom if I added it earlier)
5. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean. 
6. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. 

Picture and Recipe (modified) from http://slimpalate.com/banana-bread-paleo-grain-free-gluten-free/

Overnight Raspberry French Toast

I got this recipe from the new Best Of Bridge Bravo. I made it this morning and it was great. Because I did not have enough for thought to make it last night, I dipped the bread cubes in the liquid and then added them to the pan, this way I new they were absorbed; still worked really well

8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon

Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.

In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.

Cover with foil and refrigerate overnight.

When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.

Serve with maple syrup.

Land Of Nod Cinnamon Buns

These are a Christmas morning tradition. After we open our gifts and get the kids to bed, I take 3 minutes and put these together. Then Christmas morning, I put them in the oven and 25 mins later pure yuuuuummmmm!!

Ingredients:
20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter

Instructions:
Before you put the cat out and turn off the lights, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.

Best Of Bridge - Best Of The Best and Aces Cookbooks

Amish Starter Banana Chip Bread

In a bowl combine:
1 cup Amish starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
3 mashed bananas (I use the defrosted ones from my freezer)

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tbsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup chocolate chips

Add dry ingredients to wet ingredients. Mix and pour into two well greased bread pans. Bake at 350 degrees for 50 mins - 1 hour.

Amish Friendship Cinnamon Bread

In a bowl combine:
1 Cup (or a bit more) Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.