Hazelnut Ripple Banana Bread

I had a jar of Nutella stashed in my pantry, staring me down. And then something happened to it and it disappeared. So...I didn't buy that stuff again until just recently due to my severe lack of self control. And now here it is, half a jar sitting all warm and creamy between layers of fluffy, moist banana bread, speckled with chunks of hazelnuts. Oh, my goodness.

I tried a few different recipes before getting this one down. Other versions swirl the Nutella through the top of the loaf, but that lets the chocolate overcook and get kind of dry and crumbly and burned before the bread is actually done baking. If you make a thick gooey layer in the middle, it stays exactly that way---thick and gooey. 

This is a perfect cold day sweet bread, especially if you eat it straight out of the oven with a glass of milk. Or in one hand on your way to work. Or for a light midday snack. It's pretty much good whenever. So yum.

Hazelnut Ripple Banana Bread [click to print]
Makes one loaf

• 1/2 c. hazelnuts, coarsely chopped
• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/8 tsp. salt
• 3 very ripe, extremely spotty bananas, mashed
• 3/4 c. sugar
• 1/3 c. unsalted butter, melted
• 1 egg, slightly beaten
• 1 tsp. vanilla extract
• 1/2 c. hazelnut spread (i.e. Nutella)

1) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing 2-3" overhang on each side of pan, or coat generously with nonstick cooking spray and set aside.

2) On another baking sheet, spread hazelnuts in an even layer and toast in oven about 12-15 minutes; or until fragrant and just barely browned. Remove from oven and allow to cool. Whisk together with flour, soda and salt; set aside.

3) In large bowl, mix bananas, sugar, butter, egg and vanilla, beating until well combined. Add flour mixture, in about two additions, mixing until just incorporated. 

4) Pour about half of the banana batter into the pan. Heat hazelnut spread about 15 seconds in microwave to soften and spread evenly over batter. Scoop remaining batter over last layer and spread evenly. Bake 50-60 minutes. Allow to cool in pan about 10 minutes, then remove to wire rack to cool completely. 

Source: Adapted from Lovin From the Oven

Cranberry Almond Bread

There's just something about cranberries that make me think twice. They're just so red and tart and scary looking...especially when they're dried. They just look too much like raisins to be trusted. But almond, on the other hand, I am absolutely in love with. This recipe dares you to combine these two flavors into a delicate sweet bread that is so worth the almond flour. 

You really can substitute the almond flour for the regular old all-purpose kind but the flavor profile won't be quite the same. And put down that almond extract. If you add too much, it will start to taste more artificial than delicious. So now that we're over that little issue, please bake this up and save me a nice thick slice for breakfast.

Cranberry Almond Bread [click to print]
Makes 1 loaf

• 1-1/4 c. flour
• 1/4 c. almond flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 c. cranberries, fresh, frozen or dried
• 1/4 c. milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 c. butter
• 1 c. sugar
• 2 eggs

1) Preheat oven to 350 F. Line loaf pan with parchment paper, allowing about 3 inches overhang on either side of pan, or coat generously with nonstick cooking spray; set aside.

2) Whisk together flours, salt and baking powder. Toss cranberries in flour mixture to coat and set aside. In another bowl, whisk together milk and extracts; set aside.

3) In bowl of stand mixer, cream sugar and butter. Add eggs one at a time, incorporating well between each addition. Alternately add flour and milk mixtures, beginning and ending with flour, in about about three additions.

4) Pour batter in prepared pan and bake for 55-60 minutes or until the top is golden and it springs back when lightly touched.

Source: Adapted from Sweet Posy Dreams

Coconut Banana Bread (butter and oil free!)

I know, you're rolling your eyes at me right now. As I type C-O-C-O-N-U-T you're quietly calling me a N-U-T under your breath. But I promise you, coconut is completely appropriate for the middle of fall when you mix it into a warm, moist loaf of banana bread!

I've just been in a coconut-craving, impatient sort of mood lately so my vote was for something quick and easy and delicious. And since the black bananas have been piling up in my freezer lately, Coconut Banana Bread was the logical choice. Plus, it doesn't even have any added butter or oil so you can easily rationalize that you're eating an entire fruit basket as you devour this loaf!

Coconut Banana Bread (butter and oil free!) [click to print]
Makes one loaf

• 1/2 c. applesauce
• 1 c. sugar
• 2 eggs
• 2-1/2 c. flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 medium bananas, extremely ripe and mashed (about 1 c.)
• 1 c. coconut milk
• 2 tsp. vanilla extract
• 1 c. sweetened shredded coconut

1) Preheat oven to 350 F. Line 9x5 loaf pan with parchment paper and set aside.

2) Stir together applesauce, sugar and eggs until smooth.

3) In separate bowl, whisk together flour, powder, soda and salt; set aside. In another bowl, whisk together bananas, milk and vanilla. Alternately add flour and banana mixtures to egg mixture, beginning and ending with flour. Stir in coconut.

4) Pour batter into prepared pan and bake 60-75 minutes or until top is golden and springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely.

Source: Adapated from Fat Girl Trapped In a Skinny Body

Sugar Crusted Pumpkin Bread

For some reason, the winter season forces visions of sweet bread or quick bread or whatever you wanna call it to run through my mind way faster than any of those dancing little sugar plums. You think I'm kidding. But seriously, I think my mom originally started baking sweet bread at the holidays because it seemed like it would disappear more slowly than any of those darling Christmas cookies, but she was wrong. 

I started working on this recipe last year and couldn't get it quite right until I just now. This bread is so perfectly moist and has a bit stronger hit of ginger than most pumpkin bread and is so ridiculously delicious!

Sugar Crusted Pumpkin Bread [click to print]
Makes one loaf

For the topping: 

• 1/4 c. flour
• 1/4 c. brown sugar
• 1/4 tsp. cinnamon
• 2 T. butter, cold, cut into 1/4" cubes

For the bread: 

• 1 c. (about half of a 15oz. can) pumpkin puree
• 1/4 c. whole milk
• 1 T. vanilla extract
• 1-3/4 c. flour
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 3/4 c. sugar
• 1/3 c. butter, softened
• 2 eggs

1) Prepare topping by whisking together flour, sugar and cinnamon. Cut in cold butter until mixture forms crumbles about the size of peas. Set aside.

2) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing a few inches of overhang on either side, or generously coat with nonstick cooking spray and set aside.

3) Whisk together pumpkin, milk and vanilla; set aside. In separate bowl, whisk together flour, soda, powder, salt and spices; set aside.

4) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. With mixer on low, alternately add flour and milk mixtures, beginning and ending with flour. Pour batter into prepared pan and top with streusel mixture.

5) Bake 50-55 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan about 12 minutes, then lift parchment to remove bread from pan. Cool on wire rack and serve with fresh whipped cream!

Source: Sugar Rush Original!