Walnut Banana Bread Recipe

Ingredients
Dough:
3 ripe bananas
1/2 cup soft butter
1/2 cup white sugar
1/2 cup firmly packed brown sugar
4 eggs
1/2 cup buttermilk
1 tsp vanilla
2 cups all-purpose flour
1 teaspoon salt
2 teaspons baking power
2 teaspons baking soda
2 teaspons cinnamon
1/2 cup chopped walnuts

Topping:
1 sliced banana
1/4 cup chopped walnuts

Method

In a large bowl peel the bananas and break them into small pieces. Use a potato masher and mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add in the beaten eggs and mix till smooth. Add in the buttermilk and vanilla. Continue to mix together till well combined. Add in the mashed bananas, then mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Using a wire whisk mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 - 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool on a wire rake.

Oatmeal Cinnamon Raisin Bread

All right, I heard you readers moaning that I did not give a breadmaker recipe. We. here is it.

All one has to do is place the ingredients into the bread machine and about 2-3 hours later you have a tasty, hot and delicious loaf of bread. Some of the bread machines even have timers (mine has), so you can prepare the bread machine the night before and when you wake your favorite loaf of bread is ready for breakfast.

Ingredients:
1 cup milk
1/2 cup applesauce
2 tbsp. oil
1 egg
1 egg yolk
2 tbsp. sugar
2 tbsp. brown sugar
1 tsp salt
2 cups oats
2 1/2 cups bread flour
2 tbsp. vital gluten
1 tbsp. cinnamon
2 tsp instant yeast
1 cup raisins

Method:

Place all ingredients (except raisins) into bread machine by order of recipe. Set bread machine to a medium crust and use the sweet bread setting (if you have one on your bread machine). Add raisins after first kneading. After baking remove from pan and cool on a wire rack. Makes a 2 lb. loaf.

This Oatmeal Cinnamon Raisin Bread is a hearty bread with a wonderful oatmeal and cinnamon flavor. Perfect for toast or just eating plain with a little slab of butter.

Corn Jalapeno Lava Bread

I have been using my SANYO 2lb breadmaker to bake my bread for more than 5 years. I have decided to make this blog so that I can store all my favourite online. So, for a start here is my corn jalapeno bread. But, watch this - it is not a recipe for the breadmaker, but for you to understand the timing, processes and ingredients in the art of bread making.

Ingredients
The day before
1 1/4 cup bread flour
3/4 cup water
1/4 teaspoon instant yeast
Day of:
1 3/4 cups lukewarm water
1/4 cup cornmeal
2 tablespoons honey
2 tablespoons butter
2 teaspoon salt
1 teaspoon instant yeast
3 - 3 1/2 cups bread flour
1 cup diced seeded jalapenos
3/4 cup corn nibblets
1 1/2 cups mozzarella cheese
1 1/2 cups gruyere cheese

Method
The night before combine all the "day before" ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12-18 hours. In the morning pour the water and cornmeal into a saucepan. Bring to a low boil then turn the heat down and simmer for 5 minutes. Be sure to stir so not to burn. Remove from heat and add honey and butter. Mix till well blended. Pour into a stand mixer and allow to cool to 110F. Once cooled, add in "night before" mixture, yeast and 1cup of bread flour. Mix on low speed till well blended. Add in the salt, 3/4 cup of jalapenos and 1/2 cup corn nibblets. Mix till blended. Now start to add flour slowly. This dough needs to be very sticky. So don't add to much. While mixing on slow speed you want the dough to stick to the bottom of the bowl but, not the sides. If your not sure, it's better to be on the wet side than the dry side. Continue to knead on low speed (#1) for 8 minutes. Afterwards leave in the bowl and spray with oil spray. Cover with plastic wrap and allow to rest for 1 to 2 hours or till double in bulk. Now, using a wooded spoon punch down the dough and then cover with plastic wrap again for another 1 to 2 hours or till double in bulk. After second rise sprinkle a good amount on flour on a flat surface. Pour out the dough onto the flour and sprinkle some more flour on top. Using your hands lightly press the dough into a 12 x 12 square. Take the cheese and mix in the rest of the jalapenos and corn. Sprinkle the cheese on top of the dough. Roll the dough and pinch the seem and ends closed. Take a large tea towel and sprinkle a good amount of flour in the center. Place the dough onto the floured tea towel. Place some more flour on top. Wrap the dough with the tea towel and allow to rest for 1/2 hour. Before you cut the dough preheat the oven to 425F. When the oven is ready cut the dough into three equal pieces. Spread open the tops of the dough so the cheese is exposed. Place onto a parchment lined cookie sheet and place into the oven for 30 - 35 minutes. Remove and cool on a wire rack.