Banana Bread

For a couple weeks I took a break from my scones, not because I wanted to, but because there was cornbread to be had and then banana bread.  My freezer was filling up with too many bananas again and it was time to get rid of some, plus I was in a baking mood.  I've already shared my number one way to use up bananas.  Banana bread is number two.  I guess I really shouldn't say that, it just depends on my mood.  This time I gave my roommate the option and he went for the bread.  

Since I was kinda leaning toward cake when I asked, I drizzled some icing over it. I wanted to make it to take for breakfast, I I opted to make a couple mini loaves and 6 muffins, but normally I would just make one big loaf or 4  mini ones.  This is another recipe that I have been making forever.  For the life me I don't know why, but almost every time I forget the walnuts.  They are, in my opinion, what makes the bread.  I end up dumping them in after it's been poured in the pan and trying the swirl it around a little bit.  I remembered this time before pouring the batter in the pans:)  We're improving! 

Banana Bread
makes 1 regular loaf  or 4 mini ones
Bread:

• 3 or 4 over ripe bananas (if frozen thaw)- mashed
• 1 cup sugar
• 1 1/2 cup flour
• 1/4 melted butter
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chopped walnuts

Glaze:

• 1/4 cup powdered sugar
• 1 to 2 tbsp milk

1. Preheat oven to 325 degrees. 
2. Cream the sugar and bananas together with the butter.  
3. Mix in the remaining ingredients- saving the walnuts for last.
4. Pour into a greased 9" bread pan.  Bake for 1 hour.  If you use muffins, they will take about 30 to 40 minutes and the mini loafs will still take about an hour.  Start checking them at 40 minutes, just to make sure.  A toothpick will come out clean when it is done. 
5. Let cool.  While it is cooling mix the powdered sugar and milk together in a small bowl.  Add milk one teaspoon at a time until the mixture is no longer clumpy but a smooth mixture that is not too runny. (Clear as mud?) 
6. Drizzle over the bread. 

Enjoy!   

Monkey Bread!

I had a strategic planning planning today at noon for AFHny.  I figured we could use something delicious to get us through a few hours of thinking, planning, talking, strategizing. I was thinking ambitious planning on making caramel rolls, but I didn't have the time yesterday and I was not getting up earlier than I do for work to make them today.  Instead I made a tasty alternate, Monkey Bread aka Pull Apart Cinnamon Rolls. 

I couldn't find frozen dough at the local grocery store, so this time I actually made the bread dough via Betty Crocker, which was pretty easy.  The only problem was the dough kept getting stuck in hand mixer and slowing or stopping it or pulling the beaters out.  Just another sign that I really need a KitchenAid Mixer, even if it would take up half my counter space. 

Monkey Bread 

• 2 loaves of Bread Dough (see below) or 2 loaves of Frozen bread dough, thawed
• 1/2 cup butter, melted 
• 1 cup brown sugar
• 2- 3 oz packages cook & serve vanilla pudding
• 2 Tbsp milk
• 2 Tsp cinnamon

1. Do not let your dough raise very much! Break one loaf into pieces and place in a greased 9x13 pan.
2. Mix butter, sugar, pudding mix, milk and cinnamon together.  Pour over loaf in pan. 
3. Break up remaining loaf into pieces and place on top. 
4. Let Rise (all though I did not let them raise very long in my haste and they turned out fine)
5. Bake at 350 degrees for 30 minutes or until tops are golden brown. 

I forgot to take a picture when they came out of the oven. This is post meeting.

2 loaves of bread dough

• 6 to 7 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp salt
• 2 Tbsp shortening
• 2 packages regular or quick active dry yeast (4 1/2 tsp)
• 2 1/4 cups very warm water

1. In a large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. 
2. Add warm water and beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 
3. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. 

Enjoy!