Tag Archives: Bread

Who doesn’t love banana bread…

Sour Cream Banana Bread

I almost did it. I almost went an entire weekend without baking…or cooking or using the stove whatsoever for that matter. Last weekend, Matt was up north hunting, so it was just me and the boys at home…a weekend consumed by laundry, playdates, classmate-birthday-party-shuttling, checkbook balancing, and quick meals of fresh fruit, veggies, yogurt, and so on. Before I knew it, Sunday night dinner was staring me in the face…and I hadn’t cooked a thing…ALL weekend.

So, I made pancakes. Double batch. I couldn’t help myself. After a two-day break from cooking, it just felt right.

And then. Well. There were two bananas looking rather ripe on the counter. So I had to bake some bread.

Thinking of ripe bananas reminded me of the frozen bag of mixed leftover pineapple, bananas, and melon in my catch-all Ziploc in the freezer. So I blended up some smoothies to go with the pancakes.

It’s like giving a mouse a cookie, if you give Amy a recipe, she’ll need some ingredients to go with it…

Sour Cream Banana Bread

(reposted from my original March 2012 post…with improved photo that makes it actually look appetizing this time)

6 Tbsp butter, melted
3/4 cup white sugar
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
2 bananas, mashed

Preheat oven to 350 degrees. Melt butter in a small bowl. Mix sugar with melted butter and set aside to cool for a few minutes. In a large bowl, combine flour, baking soda, and salt. Add the eggs and butter/sugar mixture and stir until combined. Add the vanilla extract and mashed bananas, give the batter a quick stir, and pour into a bread pan. Bake for 50-60 minutes until a toothpick tests done.

Honey Oatmeal Bread

Got an old bread machine collecting dust in the basement? If you do, I’m about to give you the perfect reason to fire it up again and put it to good use. This recipe always pops back into my regular rotation as soon as we feel the slightest hint of autumn in the air. You see, there’s nothing quite like the scent of fresh baked, homemade bread to welcome the harvest season in our household.

The trick to using the bread machine is to let it do what it does best…mixing and kneading…that’s it. I’ve owned my Oster since I was in college. At first, it was a novelty to be able to make fresh, baked bread by simply dumping in the ingredients in a specific order, pushing a few buttons, and waiting a few hours. However……hmmm…how do I say this? Well, let’s just say that while the smell was always mouthwatering, the dense loaf and the struggle to remove the “baked in” mixing paddle from the loaf…well, it just left a bad taste in my mouth. So much so that the bread machine was relegated to the basement shelf where it collected dust for almost a decade.

It wasn’t until a few years ago that I had a bread baking epiphany…one that I’m going to share with you.

Are you ready for this???

Ok, here goes.


That’s right…just use the dough cycle…then pop the dough in a greased bread pan, let it rise a bit, and bake in the oven.

The result: light, airy, soft, delicious, homemade bread…and, no paddle removal required.

Honey Oatmeal Bread

1/4 cup honey
2 cups all purpose flour
1/2 cup rolled oats
1 tsp salt
1 cup warm water
2 tsp active dry yeast
1 Tbsp extra virgin olive oil

Place ingredients in bread machine in order suggested by the manufacturer. (In my Oster, it’s all wet ingredients first, followed by all dry ingredients, with yeast last.) Select dough cycle and press start.

When dough cycle is complete, remove dough from bread machine and place in a greased loaf pan. Cover pan with a towel and allow to rise until ready to bake – typically a half hour before dinnertime. Bake at 350 degrees F for 30 minutes until crust is slightly golden brown.

Slice and serve warm, slathered with a bit of creamy butter and a drizzle of honey.

Green and Gold Chocolate Zucchini Bread

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Yes, I’m in denial. As a Green Bay native growing up just a mile from Lambeau Field, it’s hard to accept that the Packers aren’t in the Super Bowl this year. What else can a devoted Packer fan do…but bake??? This colorful bread contains both yellow and green zucchini, a mix of our summertime bounty harvested from our modest 9×9 backyard garden, shredded and frozen for later use. If you don’t have yellow zucchini, plain old green will work just fine. If I have a ripe banana handy, I typically add that, too, which adds a bit more flavor and sweetness without added sugar.

To start, I thaw the zucchini. You’ll need about 2 – 3 cups for this recipe. I typically freeze it in 2 cups increments, which is about the amount that will fill a sandwich bag. When you thaw it, you’ll need to drain off the juice, and you’ll only get about 1 ½ cups out of each bag when thawed…so, use two bags. If you’re using fresh zucchini, 2 or 3 shredded cups will work fine.


3 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 applesauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chocolate chips
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ripe banana (optional)

Preheat oven to 325 degrees. Mix flour, salt, sugars, baking powder, baking soda, and cinnamon in a large bowl. Add eggs, oil, applesauce, and vanilla. Mix well. Mash banana and add to bowl. Strain excess liquid from zucchini and add to bowl. Stir well. Pour batter into two greased loaf pans. Sprinkle chocolate chips on top. (Don’t mix the chocolate chips in, as they will sink to the bottom.) Bake for 50 – 60 minutes until a toothpick tests clean. Wrap loaves in plastic wrap, once completely cooled, and seal inside a gallon-sized resealable bag. Save one loaf to eat immediately and freeze the other for later.