I have made a lot of banana breads over the past few years. A lot have come out really good. And quite a few have not come out so good. Those that have not come out so good sink in … Continue reading
This was one of those weeks where the phrase “I need to bake” really comes into play. Working in a high school, you would think that the last couple of weeks would be very exciting. Wrong. As a guidance counselor, I think it is one of the busiest, most stressful times of the year. All I could think about was wanting to get home and bake something. Why? Baking helps me relax and (almost) forget about my worries. It helps me to completely focus on something else and know that I can have a (hopefully!) delicious outcome.
I have definitely made my share of banana breads/desserts over the past year, including Carrot Pineapple Banana Bread, Zucchini Banana Bread, Pumpkin Banana Bread, Banana Zucchini Pudding Cake, and Apple and Banana Cake. For some reason I don’t get sick of them. It’s really the only way I am going to eat bananas and I love that my son Luke can’t get enough of it.
I wanted to give this Six Banana Banana Bread by Averie Cooks a try. And exactly 6 bananas is what I needed.
It also took over an hour to bake; close to about 75 minutes. I did have to put foil over the top so it wouldn’t burn.
This banana bread didn’t disappoint. The amount of bananas give it great flavor and keeps it moist, not dry at all.
And making this bread did make me feel a bit better after my day. Give this a try. You can find the recipe for Six Banana Banana Bread here!
On a side note, Averie Sunshine of Averie Cooks just came out with a cookbook this week!
If you like peanut butter, you need to get this book. I can’t wait to start baking my way through!
Not everything goes as smoothly as I would like in the kitchen. And when things go wrong, I get very discouraged and I don’t want to try again. For example, this happened a couple of years ago and I have yet to use this cake pan again…
It’s something I’m working on. And I am going to share with you my semi-successful experience with Blueberry Cream Cheese Muffin Top Bread.
First, an entire bread that tastes like a muffin top? Sign me up! How often have you eaten just the top of a muffin and not finish the rest?? This recipe is from the wonderful blog Averie Cooks. I have made a bunch of her bread recipes, including Cinnamon Raisin English Muffin Bread, Zucchini Banana Bread, and Pumpkin Banana Bread. They all came out amazing. I knew this one would be no different. I followed this recipe exactly as is and decided to bake it a bundt pan. This is where things started to fall apart, literally. I baked the bread until it was crusty on top and my tester came out clean. I let it cool completely, or so I thought.
It looks a little funny here but no big deal…
This is what happened…
Yup…that happened! It broke in half and it wasn’t even cooked all the way through. I know that this was not the recipe but all me. It was obvious that I did a number of things wrong here. I did not let it cook long enough. I did not let it cool long enough. And I did not butter the pan enough because it stuck to the bottom. But I still needed to have this bread that tastes like a muffin top, so I decided to give it another try.
The second time around, I made it in a couple of loaf pans. My hope was that it would bake more evenly and would not be likely to fall apart. I definitely had better results this time.
The bread didn’t stick or fall apart. However, the layer of cream cheese that is supposed to stay in the middle sunk to the bottom, along with the blueberries. And the middle sunk in. This I was not crazy about because it clearly didn’t happen from what I saw from the original recipe. That’s ok! I’m glad I tried it a second time because hopefully I will get to the point where I am not afraid to experiment. And of course it was still delicious!!!