Espresso Bread

I usually work on Sundays at a hotel front desk. The nice thing about working in the hospitality industry is that some many people in the biz love to cook. That means if you can catch the TV in break room when no one is watching sports, no one complains about watching The Food Network. Since I got to lunch at 11:30ish, Brunch at Bobby’s is usually on. I saw this recipe and I just knew I needed to cook it up for my sweetheart – Jeremiah.

In case you don’t know, we love going on coffee dates. In fact, our second date and first kiss was at a Starbucks. As hard earned Gold Reward Members, we often go for evening walks to Starbucks. The funniest past is that our barista always calls Jeremiah by name but can never remember mine. Did I mention I normally pay? (Don’t worry ladies – Jeremiah usually pays for our dinner dates.)

This recipe is for all of you who enjoy coffee as much as we do.

IMG_0067Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter by Bobby Flay
Bread:
5 T. butter
1 T. instant espresso powder
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 ripe bananas
1/2 c. sugar
2 T. brown sugar
1 large egg
3 oz. chocolate chips

Espresso-Cinnamon Butter
1 1/2 sticks room temperature butter
2 T. confectioners sugar
1 tsp. instant espresso powder
pinch of cinnamon
pinch of salt

Spray bread pan with nonstick spray. On the stove top, melt butter in a sauce pan. Then, stir in espresso powder. Remove from heat and let it cool slightly.

In a medium bowl, mix together flour, baking soda, and salt.

Using a potato masher, mash bananas in a large bowl. Add sugar, butter mixture, and eggs. Mix in flour. Fold in chocolate chips. Pour batter into bread pan. Bake at 350 degrees for 40-50 minutes. Let it cool on a wire rack for at least 30 minutes before slicing.

Mix ingredients for butter. Smear on bread and serve.

Notes:
Since I didn’t have instant espresso powder in my pantry, I made a little coffee and added it to the batter. I used coffee grounds in the butter.

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Three Ingredient Banana Bread

Friends of mine who aren’t cooks will often tell me that my recipe look good but they look to difficult. I assure you, I really don’t cooking anything that is too difficult. In cases where I have issues with recipes, I’m always honest about it. But non-cooks seem less fearful with less ingredients. Here is the first of many limited ingredient recipes I hope to share. I promise, you can’t mess this one up and will have no issue looking for the ingredients at the grocery store.

Although is was soft, the banana taste is mild. If you want a more traditional banana bread, I would recommend you check out this Betty Crocker banana bread recipe featured on a previous blog.

Yellow Cake MixThree Ingredient Banana Bread from Pinterest
1 package of yellow cake mix
2 eggs
3-4 ripe bananas

Spray two loaf pans with non-stick spray. Mix ingredients and pour into two small loaf pans. Bake 35-40 minutes at 350 degrees.

Notes:

  • I used half a cake mix, one egg, and two bananas. I baked it in a regular loaf pan for 35 minutes and it came out perfect. I used the remaining mix for the chocolate snack cake recipe.
  • If you make the whole recipe and use a regular loaf pan, it will need to bake for a longer time period.
  • Freeze bananas and thaw before baking. It’s a great way to avoid nats as banana get older – the perfect kind for baking banana bread.

Red & White Check

If you cook (even a little), this classic cookbook probably graces your shelves. The Better Homes and Gardens New Cook Book has a red and white check pattern that never changes but the recipes get a face lift on occasion. This recipe teaches you how to make everything from scrambled eggs to lamb shanks. This cookbook staple has some classic recipes that just can’t be made any better. One of my favorites is their recipe for banana bread. The perfect recipe to make with those mushy, black bananas you no longer want to eat.

Banana Bread

1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. salt
1 egg
2-3 ripe bananas (mashed)
3/4 c. sugar
1/4 c. cooking oil
1 tsp. shredded lemon peel (optional)
1/2 c. chopped walnuts or pecans

Grease an 8 in. loaf pan. In a large bowl, combine flour, baking soda, baking powder, cinnamon, and 1/8 tsp. salt.

In another bowl, mix egg, bananas, sugar, oil, and lemon peel. Add egg mixture to dry mix all at once. Stir until completely mixed (batter should be lumpy). Fold in nuts.

Spoon batter into bread pan. Bake at 350 degrees for 50-55 minutes. Test with toothpick to make sure center is cooked. Cool for 10 minutes then move to wire rack.

Nutritional facts: (makes 16 servings) 154 calories, 6 g. fat, 1 saturated fat, 13 mg. cholesterol, 75 mg. sodium, 2 g. carbs, 1 g. fiber, 2 g. protein.

Recipe modifications:

  • I don’t use the lemon peel or the nuts.
  • You can use a whole wheat flour to increase fiber. You could also substitute a sugar substitute to decrease fat.
  • I usually put my ripe bananas in the freezer until I’m ready to make bread. (An idea from an old roommate that makes the banana flavor stronger and gets them out of your way.)