You could describe this delicious Farmhouse Buttermilk Cake, topped with a wonderful brown sugar topping, as a snack cake or even a coffee cake. It’s a casual kind of cake—not too fancy, but full of sweet down-home goodness! It’s exactly the kind of cake that’s right at home served in a farmhouse kitchen or enjoyed on a large farmhouse porch. I adapted my version of this cake from a recipe I found at King Arthur Baking, and they describe it as an “old-fashioned brown sugar cake.”Continue reading
Caramel apples are a favorite fall treat of mine. That’s probably why I tried making these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine—how could I resist a recipe with that wonderful caramel apple flavor? These dessert squares Continue reading
I love baking with fresh cranberries and I just had to make something with them! Muffins seemed like a good idea, and in addition to using fresh cranberries, I added some orange extract to give these muffins a subtle orange flavor. You could also add orange zest if you wanted to.Continue reading
It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!
I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack. Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.
CRANBERRY-PECAN BANANA BREAD
Makes one 9 x 5″ loaf
- 1 3/4 cup all-purpose unbleached flour
- 1 1/3 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup mashed, ripe bananas (about 3 small or 2 medium)
- 1/2 cup light olive oil or non-GMO canola oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.
In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.
Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.
Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.
(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)
The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?
What’s thick, rich, chewy, and buttery with lots of pecan chunks baked in? Pecan Chewies, that’s what. I saw a recipe for these bars over at Southern Bite, and just had to try them. They look like blondies, but they’re much chewier…and so yummy!Continue reading