Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans

http://homecooking.about.com/od/breadrecipes/r/blbread16.htm

Preparation:

Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

avocado..

Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips

IMG_0092

Banana Bread Cake

Making Banana Bread is simple. Simply add bananas to the bread recipe when cooking in the oven or the bread maker.

Here is a different technique..one that uses a Bundt Pan and Nutella for a chocolate flavour.

You can also make small bread rolls with the same recipe, or make muffins.

Bundt Pan Cakes

http://www.squidoo.com/banana-bread-cake

Ingredients

  • 2 Boxes Pillsbury or your Favorite Banana Quick Bread Mix
  • 2 Cups of Water
  • 1/2 Cup of Oil
  • 4 Eggs
  • TO ADD NUTELLA
  • 1 cup of reserved batter after mixing ingredients above
  • 1/2 cup Nutella
  • FOR THE GLAZE
  • 1 1/2 Cups of Powdered Confectioners Sugar
  • 1 Tsp Vanilla Extract
  • 2+ tsp Water or Milk adjusted to your desired consistency

Instructions

Add the first four ingredients together in a nice size bowl probably whatever you mix your usual cake batter in will be perfect. No hand mixer needed at all, the batter comes together really nicely. Mix until batter is smooth and all ingredients are completely blended.

Scoop off about 1 cup of the batter and set aside, then pour the mixing bowl of batter into a VERY WELL GREASED OR SPRAYED WITH NON-STICK COOKING SPRAY bundt pan.

Now take the cup of batter you set aside and start adding Nutella to it. I heated my nutella a little bit at a time in the microwave to make it easier to work with. Use more nutella if you like it very chocolate and mix the two ingredients thoroughly. The batter is now dark, rich and chocolate looking.

Drop tablespoons of the Nutella Cake Batter onto the top of the batter in the bundt pan. I chose to do about four different spots of the chocolate mix and once that is dropped into the batter you can take a butter knife and reach into the circle of chocolate and swirl it around a little. A little down so it will go through the depth of the cake. A little to the left, a little to the right, well you get the idea. I didn’t want it to all be chocolate I wanted to see the swirls so I kept the swirls kind of small.

Place the bundt pan in the pre-heated oven at 400 degrees and bake for about 40 minutes depending on your oven.

After baking, let the cake cool a little, turn bundt pan over and release the cake onto a large enough plate or tray.

Add your glaze as much or little as you like it.

Delicious served still warm from the oven or all cooled off!

Crock-pot Banana Bread

This recipe is here because right now I do not have an oven to bake in and I did not realise you can use a crock pot for breads and cakes.

You put the batter into a pan which fits in the crock-pot, on a rack or stand, and then cook it

http://baking.about.com/od/crockpotbaking/r/bananabread.htm?nl=1

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cropped pecans, lightly toasted
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 4 small ripe bananas, mashed
  • 2 tablespoons plus 2 teaspoons milk
  • 1 teaspoon vanilla

Preparation:

Turn crock-pot on high. Grease and flour manufacturer’s insert or 2 pound metal container. Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined.
*Place insert into crock-pot. Carefully add batter. Cover. Put lid on crock-pot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it’s cooked at least 2 hours.

*If using other metal container, either place a rack or crumpled aluminum foil at bottom of crockpot. Place container on top. After adding batter, top container with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

– 2 cups flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup butter, softened
– 1 cup sugar
– 2 eggs
– 3 large ripe bananas
– 2 tablespoons plus 2 teaspoons milk
– 1 teaspoon vanilla
– approx. half a bag of semi-sweet chocolate chips

Directions:
1. Turn crock pot on high
2. Mix flour, baking soda and salt in a separate bowl
3. In another bowl Cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Stir in bananas until well mixed. gradually add flour mixture. Stir until combined. Add chocolate chips.
4. Grease and flour bread pan and add batter.
5. Place a cookie cutter (or crumpled aluminum foil) at the bottom of crock pot. Place bread pan on top.
6. Cover crock pot with paper towels and place lid loosely on top. Bake for 3 hours. Do not check on bread until after it’s cooked for 2 hours. I actually cooked mine for closer to 4 hours but that might have been because I kept checking in on it.

Chocolate Zucchini Muffins

Muffins are always popular….you can virtually use your own choice of flavour and ingredients to any basic muffin mixture.

http://baking.about.com/od/muffins/r/chocolatezucchini.htm?nl=1

2009 Chocolate Zucchini Muffins Photo by Carroll Pellegrinelli, licensed to About.com

Ingredients 1

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 1 cup firmly packed brown sugar

Ingredients 2

  • 3 eggs
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla

Ingredients 3

  • 2 cups shredded zucchini (approx. two 6-inch zucchinis)
  • 3 ounces semi-sweet chocolate, chips or chopped
  • 3 ounces dark chocolate, chips or chopped

Preparation:

Preheat oven to 375 degrees F. Prepare muffins tin(s) for 24 muffins. Either lightly grease or use paper muffin cups. Combine ingredients 1  in large bowl. Set aside.

Completely combine second set of ingredients. Add egg mixture to flour mixture. Stir until just moistened.

Carefully, stir-in zucchini and chocolates. Bake for 18 to 22 minutes. Cool Chocolate Zucchini Muffins slightly on wire rack before serving.