Chocolate Chip Banana Bread

i’m not sure what’s gotten into me but i’ve become obsessed with making breakfast breads.  it started out innocently enough in the summer with a surplus of zucchini, then it was apple bread, followed by pumpkin as the fall weather rolled in, and cranberry around thanksgiving.  i’ll admit that doesn’t leave much left, but  then i realized that i haven’t made banana bread in a while… aha!

Chocolate Chip Banana Bread
5 1/3 tbs butter, at room temperature
2/3 c sugar
2 eggs
1 1/3 c flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2 bananas, mashed
1 c semi sweet chocolate chips

preheat the oven to 350 degrees.  and spray a loaf pan with non-stick spray. set aside.

cream the butter with the sugar then add the eggs one at a time.  in a seperate bowl mix the flour, salt, baking soda, and baking powder. then add to the butter mixture and fold in the bananas and the chocolate chips.

pour the mixture into the loaf pan and bake for 55-60 minutes.

tips

• it’s important for the butter to be at room temperature and not melted.  when it’s at room temperature the sugar can then be evenly distributed, if it is melted you will have unequal amounts of sugar and butter through the bread.
• buy the bananas a few days before you make the bread.  it’s best if they are ripe, so they can mash easily.
• nuts are also an option.  i would recommend walnuts for this recipe.

Cranberry Pecan Bread

if turkey day taught you anything, you should know that it’s officially cranberry season.  you see the funny ocean spray cranberry commercials and see them stocked in your local grocery store.  as my brother put it, you can only wean yourself off pumpkin by eating cranberries. normally i like to share my own recipes, but this bread is too good to not share.  i made it a bit different than emeril’s original.  i hope you enjoy it.

Cranberry Pecan Bread
1/4 cup orange flavored liqueur
1/2 cup sugar
1/4 cup water
1/2 teaspoon whole cloves
1 cinnamon stick, halved
2 cups fresh cranberries
3/4 cup dark brown sugar
1 stick unsalted butter, at room temperature
2 large eggs
2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped, toasted pecans
1 teaspoon vanilla

In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.

preheat the oven to 350 degrees. spray a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with non-stick spray.

in a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. add the eggs and beat until light and fluffy. into a bowl, sift together the flour, baking soda, cinnamon, and salt. in a small bowl, combine the buttermilk and orange juice. alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, and vanilla. pour into the prepared loaf pan. bake until a tester comes out clean, 55 to 60 minutes.

turn out onto a wire rack to cool. serve warm or at room temperature.

tips

• the bread can be made ahead of time. keep it by wrapping it tightly and store it at room temperature for 1 day or freeze it for up to 2 weeks.
• instead of using a cinnamon stick i just added some cinnamon, about 1 teaspoon.
• you can make your own buttermilk instead of buying it by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.  let stand for 5 minutes, then add to the recipe.
• you can also use leftover cranberry sauce.  just skip the directions to start creaming your butter and brown sugar.
• i’ve always been tempted to add chocolate chips to this recipe.  if anyone does, let me know how to comes out.

Gingerbread Waffles

with the halloween past us now, the holidays are right around the corner.  there’s no better way to start your day during the holiday season than with gingerbread waffles.  it’s a little taste of the holidays without the headache.

Gingerbread Waffles
2½ cups bisquick
1 cup milk
3/4 cup apple butter
2 tablespoons oil
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs

Preheat waffle iron. Mix all ingredients together. Pour in 1 cup of batter and cook for 5 minutes.  This recipe makes 6 waffles.

tips

• bisquick mix is nothing more than flour, baking soda, and salt.  think of it as premeasured dry ingredients and your new best friend.
• apple butter is apple sauce that is cooked for a long time.  long enough for a natural sugars to caramelize and turn to a deep brown color.  you can find it next to the jams and jellys.  if you can’t find it, try apple sauce.  or if you want a pumpkin gingerbread: pumpkin puree.
• you could also make the same recipe into pancakes.