Apple Cinnamon Bread

Reviewed by: MariachiTort

Magic Ingredient: Apples

Hey guys, sorry it took so long for me to do my apple recipe, but here it is. Only thing I changed was the raisins; I just used nuts. The first pic is me preparing my pan. The second is my mix and adding the cut up apples. The third is my final product. The fourth is my slice, which tasted delicious!!

• 2 cups sugar
• 3 eggs
• 1 cup canola oil
• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 cup raisins (or nuts)
• 3 cups chopped, peeled apples

In a large bowl, mix together the sugar, eggs and oil. Add in the flour, cinnamon, baking soda and salt. Mix well. Mix in the vanilla, raisins (or nuts), and apples. Mix well. Put into 2 greased and floured loaf pans (I like 8 ½-inch pans for this bread.) Put a cinnamon and sugar mixture on top. Bake in a 325 degree oven for 1 hour.

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Banana Bread Pudding

Reviewed by:Tortalicious

So, it’s not my intentional recipe, but I wanted to share this how to for banana bread pudding my brother had modified. I can definitely see this being a winter comfort dessert. All I have to say is since it is pudding, it’s going to be mushy. It’s not going to have the consistency of a cheesecake or flan so if you are a very food-texture oriented person, this might not be for you.

• 4 eggs
• 2 cups milk
• ½ cup of sugar-depends how sweet the bananas are; add accordingly
• 1 tablespoon vanilla extract
• 4 cups cubed white bread–for me this was about 6 slices of bread
• 2 bananas smashed
• chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
3. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 50min to an 1 hour, or until the top is golden brown. Let cool then refridgerate. The pudding will firm up a little in the fridge.

Banana Walnut Bread

Reviewed by Tortnado:

So I made the banana bread on Tuesday, I wasn’t planning on making it so soon but my bananas were really ripe and I either had to make the bread or eat them. The recipe says to wrap it up after you bake it and leave it for the next day which is what I did and it was REALLY good and so easy to make. I did substitute the white flour and I used whole wheat flour which I was worried would dry out the bread but it was very moist.

Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe/index.html

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Pictures!!:

This is me using my mixer for the second time since I got it over a year ago. I’m definitely gonna be making this bread again it was good!

Here is a picture of my loaf baking in the oven, yea I was a little worried….hahaha

Here is a slice of the final product…yum yum

Can’t wait to see all of your creations!!