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Необходими продукти 3 големи банана, намачкани на пюре 3 яйца 2 супени лъжици кокосово масло(течно) 3 супени лъжици мед (ако обичате по-сладко, ако не, намалете) или ползвайте подсладител Стевия вместо мед. шепа натрошени орехи шепа сушени боровинки(по избор лилави или червени) 1 ч.л. ванилия или 1 бр. шушулка. 1 чаша пълнозърнесто брашно 1/2 чаша обикновено, безглутеново брашно 1 1/2 ч.л. бакпулвер 1/4 чаена лъжица сода за хляб Щипка хималайска сол Начин на приготвяне Загрейте фурната до 180°C. Намазнете добре формата, в която ще печете хляба. Смесете намачканите банани, яйцата, меда или стевията (което от двете сте избрали), кокосовото масло и ванилията. Смесете в отделна купа всички сухи съставки, после добавете банановата смес вътре. Добре разбъркайте до получаване на хомогенна смес. Изсипете в намасления съд. Печете 40-50 мин. Поглеждайте го през 10-15 мин, за да проследите процеса на печене и да не го изгорите. Ако печката ви е силна, след 15-тата мин. покрийте хляба с фолио и продължете да печете. Проверете с шишче, като го забодете в средата на хляба- ако излиза чисто, Вашият хляб е готов. Извадете и оставете да изстине. След това премахнете формата. Нарежете го на филийки и му се насладете с чаша чай.
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Monday, September 3, 2012 Whole Wheat Lemon Zucchini Bread Whole Wheat Lemon Zucchini Bread 2 cups grated zucchini 1 cup plain Greek yogurt 2 cups granulated sugar 3 eggs, beaten 1 teaspoon vanilla 1 teaspoon lemon extract 3 cups whole wheat flour (or half whole wheat, half all purpose) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 350 degrees F. Grease a bundt pan. In a large bowl, combine the eggs, ypogurt, extracts, and sugar. Mix well and add the grated zucchini. In another bowl add the flour, baking powder, soda, and salt and mix well. Gradually add the flour mixture to the wet ingredients. Pour batter into bundt pan. Bake for 50-60 minutes until done. Labels: Quick Breads Sunday, July 8, 2012 Blueberry Banana Bread A yummy twist on classic banana bread! Blueberry Banana Bread 6 TBSP butter, softened 1 1/2 cups sugar 2 eggs 4 bananas, mashed 1/2 cup sour cream 1 tsp vanilla 1 tsp cinnamon 1/4 tsp salt 1 1/2 tsp baking soda 2 1/4 cup flour 1 cup blueberries (frozen or fresh) Topping: 1/4 cup flour 1/4 cup brown sugar 2 TBSP butter Cream butter and sugar. Add eggs through vanilla, mix well. Add dry ingredients and mix just until comined. Fold in blueberries. Pour into greased loaf pan. Mix topping ingredients until crumbly. Sprinkle on top of bread. Bake at 350 for 1 hour or until toothpick comes out clean. Labels: Quick Breads Monday, June 4, 2012 Chocolate Chip Banana Bread Chocolate Chip Banana Bread 2 cups flour 1 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 1/2 cup brown sugar 2 eggs 2 cups mashed bananas (about 6) 1/2 tsp vanilla extract 1 cup chocolate chips, divided Mix flour through salt in small bowl; set aside. Cream butter and sugar. Add eggs, bananas, and vanilla; mix thouroughly. Stir in 3/4 cup chocolate chips. Pour into greased loaf pan. Top with remaining 1/4 cup chocolate chips. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Wednesday, May 23, 2012 30 by 30: Popovers Recipe from AllRecipes 2 eggs Preheat oven to 450. Grease popover pan. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full. Bake at 450 for 20 minutes. Decrease oven temperature to 350 and bake for 20 minutes more. Immediately remove from cups and serve piping hot. Labels: 30 by 30, Quick Breads Tuesday, April 17, 2012 TWD:BWJ - Lemon Loaf Cake I love anything lemon so this loaf cake was a perfect pick for me. It was fantastic and very lemony! Thanks to Truc of Treats and Michelle of The Beauty of Life for hosting this week. The recipe can be found at their blogs. Labels: Quick Breads, TWD-BWJ Friday, April 6, 2012 Cinnamon Swirl Banana Bread What do banana bread and chocolate chip cookies have in common? They are both foods that I will ALWAYS try a new recipe for! That isn't because I haven't found "the one" yet, but mostly because I am always curious to see if the new recipe can top "the one". This banana bread combines your basic banana bread with a snickerdoodle. Seriously, how can that be wrong? LOVE this bread and will definitely be making it again! Enjoy! Cinnamon Swirl Banana Bread Recipe from Lovin' From The Oven For the bread: 3 over-ripe bananas, smashed up 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 tsp vanilla 1 tsp baking soda dash of salt 1 1/2 cups flour For the swirl: 1/3 cup sugar 1 Tbs cinnamon Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it! Monday, March 26, 2012 Coconut Lime Banana Bread I love basic banana bread and I love to play around with new twists on the basic banana bread. There are so many things you can add to it or change and what results is a delicious variation on a tradtional, classic quick bread. This loaf is loaded with lime zest and coconut and is topped with extra coconut which gets toasted during cooking and is then drizzled with a lime glaze. This banana bread is out of this world and was gone in less than 24 hours. AMAZING! Coconut Lime Banana Bread Recipe adapted from Our Best Bites 2 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 cup sugar 1 large lime, zested and juiced 4 TbSP butter, softened 2 large eggs 4 ripe bananas 1/4 cup sour cream 3 TBSP milk 1 tsp vanilla extract 1 cup coconut Topping: 2 TBSP coconut Glaze: 1/2 cup powdered sugar 1 1/2 TBSP fresh lime juice Preheat oven to 350 degrees. Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, mix lime zest into sugar. Add butter and cream until blended. Add eggs and beat to combine. Add banana, sour cream, milk, and vanilla. Beat until blended. Add flour mixture and beat at a low speed until just combined. Stir in coconut. Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 TBSP coconut on top. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done. When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing. Tuesday, March 20, 2012 TWD - BWJ: Irish Soda Bread Four ingredients... flour, baking soda, salt, and buttermilk. Easy and delicious! Thanks to Carla of Chocolate Moosey and Cathleen of My Culinary Mission for hosting this week. The recipe can be found at their blogs. Labels: Quick Breads, TWD-BWJ Monday, January 23, 2012 Lemon Lemon Loaf Lemon Lemon Loaf Recipe from BAKED Loaves1 1/2 cups cake flour 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 2 1/4 cups sugar 8 large eggs, at room temperature 1/4 cup lemon zest (from about 4 lemons) 1/4 cup fresh lemon juice 2 cups (4 sticks) unsalted butter, melted and cooled 1/2 cup sour cream, at room temperature 2 teaspoons vanilla extract Lemon Syrup 1/3 cup fresh lemon juice 1/3 cup sugar Lemon Glaze 2 cups confectioners' sugar, sifted 4 tablespoons fresh lemon juice Preheat oven to 350 F. Spray two 9x5-inch loaf pans with nonstick cooking spray. To make the cakes: In a medium bowl, whisk both flours, the baking powder, baking soda and salt together. Add the sugar, eggs, lemon zest and lemon juice to the bowl of your food processor. Pulse until well combined. With the machine running, slowly pour the butter through the feed tube until incorporated. Add the sour cream and vanilla and pulse until combined. Transfer the batter to a large bowl. Add the flour mixture in 3 additions, folding gently to incorporate after each addition. Mix only until just combined. Divide the batter evenly between the two prepared pans. Bake for 20 minutes, then rotate the pans and reduce the oven temperature to 325 F. Continue baking for an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the loaves cool for 15 minutes. To make the lemon syrup: While the loaves are cooling, combine the lemon juice and sugar in a small saucepan. Set over medium heat and cook until the sugar is completely dissolved, then continue cooking for an additional 3 minutes. Remove the pan from the heat. Turn the loaves out of the pans and set on a sheet pan lined with parchment paper. Using a toothpick, poke holes in the tops and sides of the loaves. Brush the loaves all over with the lemon syrup. Let it soak in, then brush again until you've used all of the syrup. Cool the loaves completely. (You can wrap the loaves and freeze them (for up to 6 weeks) at this point.) To make the lemon glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl, until smooth and pourable. Pour the glaze over the top of each loaf, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving. Store the loaves at room temperature wrapped tightly in plastic wrap. Labels: Quick Breads Sunday, January 8, 2012 Apple Cream Cheese Bread Apple Cream Cheese Bread Recipe from My Retro Kitchen 2 apples 1/2 cup vegetable oil 1 cup sugar 2 eggs 1 tsp. vanilla 1 1/3 cup flour 1 tsp. baking soda salt 1 tsp. cinnamon 1 pinch nutmeg 6 oz. cream cheese 1/2 cup sugar 1 egg Preheat oven to 350 degrees F. Grate the apples (skin and all) into a large mixing bowl. Add the oil, cup of sugar, eggs and vanilla and mix well to combine. Without mixing, add the flour, baking soda, salt, cinnamon and nutmeg. Carefully fold the dry ingredients into the wet, and pour into the prepared loaf pan. Combine the cream cheese, sugar and egg with a fork. Pour over the top of the batter, and use a knife to swirl the two layers together. Bake loosely covered with foil for 30 minutes. Then remove the foil and continue to bake an additional 20-30 minutes until a toothpick inserted into the cake comes out clean with a few crumbs attached. Allow to cool fully before slicing. Labels: Quick Breads Friday, November 25, 2011 Pumpkin Bread with Streusel Topping Pumpkin Bread with Streusel Topping Recipe adapted from Bakingdom 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 cup vegetable oil 1/2 cup apple sauce 1 1/2 cups sugar 1/2 cup brown sugar, packed 4 eggs 1 15-ounce can pumpkin puree 2/3 cup water FOR THE STREUSEL 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 cup chopped nuts 2 teaspoons ground cinnamon 1/4 cup unsalted butter, melted Preheat oven to 350 degrees. Lightly spray 6 mini loaf pans or 2 regular loaf pans with nonstick cooking spray; set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside. In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping. To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much. Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely. Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake 45-55 minutes or until a toothpick comes out clean. Labels: Pumpkin, Quick Breads Friday, October 7, 2011 Pumpkin Chili & Pumpkin Cornbread Enjoy! Pumpkin Chili Recipe from In Erika's Kitchen 3 lbs ground beef 1 large onion, diced 2 red bell peppers, diced 4 cloves garlic, chopped 2 cups pumpkin puree 1 6-ounce can tomato paste 3 cans pinto beans, rinsed and drained 4 Tbsp chili powder 1/2 tsp ground chipotle powder (optional) 1 tsp ground cumin 1/2 tsp ground cinnamon 2 tsp salt, or to taste In a large skillet, brown the ground beef until no pink remains, breaking up the meat with a wooden spoon. Add the onion and bell peppers and saute another 4-5 minutes. Add the garlic and stir briefly. Put the beef mixture into the slow cooker along with the pumpkin puree, tomato paste, beans, spices and salt; stir to combine. Cook on low 8 hours or on high 4 hours. Pumpkin Cornbread Recipe from Sugar Cooking 1 cup flour 1 Tbsp baking powder 1 tsp kosher salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup brown sugar 1 cup cornmeal 2 eggs 1 cup pumpkin purée 1/4 cup vegetable oil 1/4 cup milk 1 Tbsp honey Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Labels: Beef, Dinner, Pumpkin, Quick Breads, Soups/Stews Thursday, October 6, 2011 Pumpkin Chocolate Chip Snack Cake The original title for this recipe was Pumpkin Chocolate Chip Brownies but a lot of comments said it was more cake-like than brownie-like. So, I decided to bake them in a smaller pan to make the bar a little thicker and what I ended up with was a delicous pumpkin snack cake. YUM! Pumpkin Chocolate Chip Snack Cake Recipe adapted (size & baking time) from Pennies on a Platter 1/2 cup pumpkin puree 1 whole egg 2 egg whites 1 tbsp vegetable or canola oil 1 cup flour 1 tsp baking powder 1 tsp unsweetened cocoa powder 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp ground nutmeg 1/4 tsp salt 2/3 cup brown sugar, packed 1/2 cup semisweet chocolate chips Preheat oven to 350˚F. Grease an 8x8 pan. In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 25-30 minutes or until passes toothpick test. Cool completely before cutting. Labels: Cakes, Pumpkin, Quick Breads Thursday, September 1, 2011 Lemon Zucchini Bread I'm not sure why I haven't posted this bread before. I made it for the first time at least 4 years ago and LOVE it! The lemon and zucchini go so well together and it is such a moist bread. Definitely a winner! Plus, it makes 2 loaves, so keep one for yourself and give one to a friend. Lemon Zucchini Bread 4 cups flour 1 1/2 cups sugar 1 pkg (3.4 oz) instant lemon pudding mix 1 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 4 eggs 1 1/4 cups milk 1 cup vegetable oil 3 TBSP lemon juice 1 tsp lemon extract 2 cups shredded zucchini 2 tsp lemon zest In a large bowl combine flour through salt. In a medium bowl combine eggs through lemon extract. Mix wet into dry and stir just until combined. Fold in zucchini and lemon zest. Divide between two greased loaf pans. Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Labels: Quick Breads Friday, August 19, 2011 Marbled Nutella Banana Bread As promised yesterday, here is another banana bread recipe. But this is not just any banana bread. This is Marbled Nutella Banana Bread! YUM! We all know Nutella makes everything better and this bread is delicious! Kinda reminds me of chocolate covered bananas! Enjoy! Marbled Nutella Banana Bread Recipe from Sugar Plum 2 1/3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 tsp salt 1 1/4 cups mashed ripe banana 6 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup Nutella Heat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray. In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes. Beat in eggs until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined. Alternate spoonfuls of batter into loaf pan until all of the batter is used up. Swirl batter gently with a knife (not too much!). Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached. Labels: Nutella, Quick Breads Thursday, August 18, 2011 Cream Cheese Banana Bread What is it about banana bread that makes you try recipe after recipe even though you already have a tried and true recipe? I don't know but I do know that I LOVE trying out new recipes of banana bread. Case in point - I have over 10 recipes of either banana bread or banana muffins on my blog. Not counting this one. Or the one I am posting tomorrow! hahaha The cream cheese in this bread makes it SO moist! It was fantastic and one of my favorites! Enjoy! Cream Cheese Banana Bread Recipe from FakeGinger 6 tablespoons unsalted butter, softened 4 ounces cream cheese, softened 1 cup sugar 1 large egg 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup mashed bananas (about 2 medium) 1/2 cup chopped walnuts 1/2 teaspoon vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg beating just until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in banana, walnuts, and vanilla. Spoon batter into a greased and floured 8- x 4-inch loafpans. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pan on wire racks 10 minutes. Remove from pan, and cool 30 minutes on wire racks before slicing. Tuesday, March 8, 2011 TWD: Corniest Corn Muffins I sometimes (okay, all the time) feel like a broken record on Tuesdays. But what can I say? Dorie Greenspan is a baking genius and pretty much ALL of her recipes rock. Seriously. They all rock. These corn muffins are no different. I have a honey corn bread recipe that I always use. I love it and have been making it for years. I thought that this recipe would be good, but I didn't expect them to be SO good. Made with buttermilk and filled with lots of corn... oh my word. SO GOOD! The leftovers that were sitting on the counter were calling my name like they were chocolate chip cookies. They were so hard to resist!!! Thanks to Jill of My Next Life for hosting this week. The recipe can be found at her blog. Labels: Muffins, Quick Breads Thursday, November 11, 2010 Pumpkin Gingerbread I would like to say that I'll share something with you that isn't pumpkin but that really isn't the truth. :) Although it is starting to wind down a bit. I think there are only 4 or 5 more pumpkin posts coming up. It's okay to let the tears flow... It will be a sad time when pumpkin mania ends! This is a great quick bread recipe that combines two of my favorite fall flavors - pumpkin and gingerbread. I think it was a perfect pairing of sweet pumpkin bread and spicy gingerbread. SO GOOD! I loved it and am glad to have a few mini loaves stashed away in the freezer! Enjoy! Pumpkin Gingerbread Recipe from All Recipes 3 cups sugar 1 cup vegetable oil 4 eggs 2/3 cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 teaspoon baking powder Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour. Labels: Pumpkin, Quick Breads Thursday, September 2, 2010 Cinnamon Bread This cinnamon bread was calling my name and I was not disappointed. It is a mix between a quick bread and a yeast bread. There is yeast in the dough and it rises for an hour before mixing in the remaining ingredients and baking. I didn't read the recipe (major rule broken!) and accidentally mixed in the baking powder in the beginning but the bread still turned out great. Enjoy! Easy Cinnamon Bread 3 cups flour In a large bowl, combine flour, sugar, yeast, cinnamon, and salt. In a seperate bowl, whisk together milk, butter, and egg. Add milk mixture to flour mixture;beat until smooth. Cover and let rise 1 hour. Stir baking powder and cinnamon chips into batter. Spoon into greased loaf pan and sprinkle with cinnamon sugar. Bake at 350 for 35-40 minutes or until a toothpick comes out clean. Cool bread 5 minutes before removing from pan. Labels: Quick Breads Tuesday, August 17, 2010 TWD: Oatmeal Breakfast Bread This week's TWD is a delicious, somewhat healthy (or at least healthier than recipes made with butter!) quick bread. This recipe calls for applesauce, a few yummy spices (cinnamon, cloves, and nutmeg), oats, and golden raisins. I thought it was incredibly good and I would definately make it again. I am going to try and make the rounds to comment on the other breads today, but we are driving to Phoenix to spend 5 days with family before school starts next week. I am looking forward to relaxing by the pool, going to the aquarium, and just hanging out with family. Hope everyone has a great week! Thanks to Natalie of Oven Love for hosting this week. The recipe can be found at her blog. Labels: Quick Breads, TWD