Moist Banana Bread is filled with juicy peaches and a delicious cream cheese swirl, you will love this Peaches & Cream Banana Bread! Does your city have a summer fair? We have the OC Fair, I like to go at least once. You know see all the different foods, taste them, see how obnoxious they are. Go to the heart attack cafe. That name is just so wrong. I personally love the homemade potato chips with a cheese sauce and bacon. And there are the cinnamon rolls, the turkey legs… and this year texas donuts? If you’ve read my blog for any amount of time you know I love banana bread. I have way too many recipes for different banana bread. Okay not too many. I just love banana bread. It reminds me of my childhood, its easy to make, it’s so versatile- it’s a snack, breakfast, dessert. As of late I have been obsessed with peaches. Love em! So it was only a matter of time until I added peaches to banana bread. And peaches and cream just go so well together. It was a natural decision.
Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, peaches and greek yogurt until just combined. Pour just over half of the batter into prepared pan. Set rest aside.
Cream Cheese Layer
In the bowl of an electric mixer beat cream cheese for two minutes. Add in sugar, egg and flour and beat until combined.
Spread cream cheese batter on top of banana bread batter in pan. Pour remaining batter on top of cream cheese layer.
Bake for 65-70 minutes or until toothpick inserted in the middle comes out clean, you want the bread to be set. If it starts to get too brown place a piece of foil on top of bread the last 20 minutes of baking. Let cool for 30 minutes on wire rack then invert to cool completely.
Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze.
Happy Monday!! What a great week, I will be spending my week around The Great Barrier Reef and of course hitting up Max Brenner when at all possible! Which is any spare moment I have, whilst I am here in OZ. Speaking of Max I was so disappointed when I visited Max Brenner in NYC and Las Vegas both restaurants were no where near the amazingess that exists in Australia. Dunno why but honestly no where near as good.
I ordered the banana crepes with pralines, vanilla ice cream and tons of melted chocolate and an Italian Thick Hot Chocolate. If you follow me on Instagram you know I am eating my way through Australia, but I do that wherever I am. I love food, what can I say?!
And that statement holds true for this bread. When shooting it my sister came up and took a slice, then I took a break to eat a slice then my mom came up to take a slice. This bread went quick. It was something that I did NOT share with work or other people. Because I was too obsessed, I wanted it all for myself #greedypig
Preheat oven to 375F and heavily grease a 9X5 loaf pan.
In a medium bowl mix together flour, quick oats,sugars, baking powder, cinnamon, cloves, all spice, nutmeg and salt. Set aside.
In a large bowl mix together eggs, greek yogurt, milk, oil and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
To make topping in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves.
Fill loaf pan with batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so glaze can set.
So this one time I made this amazing Oat Flour Pumpkin Bread, my sister and I fell in love with it.
It was so moist, perfectly spiced and full of pumpkin flavor, not too oaty, and the maple glaze.. to die!
Then I went outside to snap a few pics, I tripped and it went everywhere. I also cut myself twice at work that day and the phone lines went down and I got a call for some credit card fraud. It was a great day, until my beloved Oat Flour Pumpkin bread fell all over the floor.
Luckily I had about 2 1/2 slices in the kitchen to take a few snaps but no whole loaf shots and not much gorgeous Oat Flour Pumpkin Bread for me to devour.
I am a clutz. Its a fact. I run into things, I fall over, I spill, I know my balance is not the best. Okay its not good at all. In the past I have dropped baked goods, and it is heartbreaking every time. Luckily I made this, taste it and then went to photograph it. I will be making this again, shortly. I just need a little bit of time, and right now its hard to come by, busy bee is my name!
The inspiration for this bread was from my oat flour banana bread, it has been one of my most viewed pages and one of my personal favorites. The oat flour is so easy to make, all you literally do is blend oats till they resemble a flour like texture. The oats create a beautiful depth of flavor in the bread.
I hope you give this recipe a try, we loved it and will make Oat Flour Pumpkin bread over and over again. The maple glaze is not necessary, but it so is necessary!! I just love maple and pumpkin like here and here and just wait until next week another maple pumpkin recipe I have planned!!
This week I leave on my Euro Trip baby!!! I am so excited and so blessed to be able to visit my family in England again AND go on a cruise around the Mediterranean. Does life get much better? I think NOT!
Needless to say this week I am running around like a chicken with my head cut off. There is never enough time in the day. But that’s okay because come Thursday night I will be on a plane headed to London. Whenever we are in London we HAVE to go to Ben’s Cookies. We are those obnoxious people that buy loads of cookies. Everyone else buys one and then there is us…. “Can I have two of those, three of those and let me take 4 of those ones” LOL oops. We’re on holiday so calories don’t count. But when your holiday lasts as long as mine that is probably not the best motto… YOLO
Back at home I have been trying to not splurge as much…but then things like this happen and how can I not?
I’ve also been trying to use up alot of my ingredients, insert Pineapple Tidbits from Trader Joes. I had a half open bag I wanted to get rid of so I thought to myself why not throw it in banana bread?! I love how moist and delicious pineapple is in carrot cake. So I added it. And BAM! I loved it. What a wonderful flavor.
Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, pineapple tidbits and greek yogurt Pour into pan and bake for 65-70 minutes, stick a knife in the middle to test for wet batter. Let cool on wire rack and enjoy 🙂
Oh Banana Bread how we meet again. I can’t seem to get enough of banana bread. There are constantly tons of bananans at my house and naturally a few go off weekly. And those speckled, brown bananas that most people shun look at me and scream BANANA BREAD!
Today was already going to be a baking day. Work has been stressful and busy. So I need to divulge into some butter and sugar. Two ingredients that are obviously stress relievers 🙂
I made this banana bread for my best friends baby shower. Baby Hadley will be here so soon!! I can’t wait 🙂
This banana bread is moist, banana, and happy. How can you not be happy when looking at this sprinkley banana bread?
Melt butter. In a large bowl combine butter, granulated sugar and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
Fold in bananas, greek yogurt, toffee bits and 1/4 cup sprinkles. Pour batter into prepared pan sprinkle top with remaining sprinkles. Bake for 55-65 minutes minutes or until toothpick inserted comes out clean.
Last week I had a crazy week, well okay I lied- the last few weeks. But last week was nuts. Normal for me. Anyways on Thursday night I wanted to make some banana bread. I started baking at about 11pm and just made a bananas foster base for the bread. I planned on keeping it that way but on Friday I was headed to a Pinterest Party and wanted to jazz it up a bit so I made a bananas foster sauce to pour on top and let it soak into the bread. Welcome Bananas Foster Banana Bread.
This banana bread is great with or without the bananas foster soak. But my middle name is over the top.. so naturally I went with over the top 😉
Everyone loved this, including my bestest friends. So make this, quick, delicious, boozy bread!
While eating this I thought to myself great idea, Elizabeth! I loved this bread. I also loved dipping pieces in a bowl of bananas foster sauce. I have a feeling that you would too.
In a medium saucepan cook brown sugar, butter, heavy cream, rum, banana extract and masehd bananas. Cook until all fully incorporated and let cook for an extra 2 minutes. Pour mixture into a large heatproof bowl and set aside to cool for 5 minutes. Add 1 tbsp vanilla and whisk in eggs.
In a small bowl mix together flour, baking soda and salt. Fold into wet ingredients. Once no flour streaks remain fold in greek yogurt. Add sliced bananas on top and this is optional but I sprinkle brown sugar and a little butter on top before baking. Bake for 50-60 minutes- stick a toothpick inside to test for wet batter.
In a small saucepan mix together butter. brown sugar, heavy cream, rum and banana extract. Once fully combined cook for another 2-3 minutes. Then you can slice the bread in the pan of poke holes in the bread and then pour the sauce on top and let it soak in.
Happy National California Strawberry Day! Woo hoo two of my favorite things Strawberries and California! Needless to say this banana bread fills that requirement! Bursting with strawberry and banana flavors! YUM!
I recently made pudding banana bread. Which was fab! But I won’t lie I love all kinds of banana bread.
Anyways, I had an idea to use strawberry pudding in place of banana pudding. The thing is I don’t think I saw strawberry pudding, I think I just saw strawberry jell-o and bought that.
I mixed everything as normal (thinking it was strawberry pudding) and baked it. As the bread was baking I had a thought. Wait, I don’t think that was pudding Elizabeth, I think it was jello and I was right. I checked the trash and that was definitely a jello box. Needless to say at this point I was a bit skeptical as to how the bread would turn out. Well, it turned out great. Just what I had hoped for a strawberry tasting banana bread. This recipe is easy and quick like any other quick bread 😉 I hope you give this Strawberry Banana Bread a go!
1 5oz container Chobani Greek Yogurt (plain, strawberry or banana)
Preheat oven to 350F and grease a 9X5 loaf pan.
In a large bowl combine melted butter, granulated sugar and brown sugar. Add eggs one at a time and vanilla. Add flour, baking soda, salt and pudding mix to the wet ingredients, mix until just combined. Fold in mashed bananas, strawberries and yogurt. Pour into prepared pan and bake for 60-70 minutes or until toothpick inserted comes out clean.