ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Sweet Breads - Simple Recipes

Updated on February 14, 2013

Banana bread


1 cup (115 grams) walnuts or pecans, toasted and coarsly chopped (optional)

1-1/3 cup (245 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Garnish: (optional)

1 large banana, sliced or diced banana chips

Preheat oven to 350 degrees F (180 C) place oven rack to the middle position. Grease a 9x5x3 inch (23x13x8 cm) loaf pan with butter or spray and flour both sides and bottom and set aside.

Place nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted Let cool and then chop coarsely

In a large bowl, combine flour, sugar, baking powder, baking soda, saly cinnamon, and nuts and set aside.

In a medium sized bowl, combine mashed bananas, eggs, melted butter, and vanila

Use a rubber spatula or wooden spoon, lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky. Do not over mix or smooth the batter or it will turn out tough, rubbery bread

Scrape batter into greased pan and place sliced banana chips on top of batter for garnish

Bake until bread is golden brown. Use a toothpick to stick in the center and it comes out clean. About 55-60 minutes. Place on wire rack to cool then remove bread from pan.

Serve warm or at room tempature.

Zucchini Bread

1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped

1 cup shredded raw zucchini (1-2 zucchini)

1/2 cup peeled/grared raw apple (about 1 large apple)

1-1/2 cups (210 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (120 ml) safflower or canola oil

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup shredded coconut

Preheat oven 350 F (180 C) place rack in center of oven. Grease a 9x5x3 inch (23x13x8 cm) loaf pan and set aside

Toast nuts for about 8 minutes until lightly brown and fragrant, let cool then chop.

Grate zucchini and apple and set aside.

In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside

In another bowl blend in oil, sugar, eggs, and vanilla. Beat with mixer until well blended (about 2 minutes). Beat in grated zucchini and apple. Add flour mixture, beat until combined. Fold in nuts and coconut.

Scrape batter into greased pan and bake for 50-60 minutes. Test by pricking the bread in the center with a toothpick. If it comes out clean, its finished. Place on a wired rack to cool and then remove bread from pan.

Cream Cheese Frosting

1/4 cup (56 grams) unsalted butter room temperature

4 onces (1/2 cup)(110 grams) cream cheese room temperature

1/2 teaspoon pure vanilla

3 tablespoons confectioners (powdered) sugar

Beat butter and cream cheese until smooth (no lumps). Gradually beat in sugar and then beat in vanilla.

  • This is what is used for those hugh cinnamon buns they sell for like $5 each. I love this stuff.


Submit a Comment

  • Lgali profile image

    Lgali 8 years ago

    thanks for nice recipes

  • Scent profile image

    Marie Myers 9 years ago from Berwick, PA

    Hello Chef I have to post a few more recipes. I love banana bread but without the nuts. Thank you for commenting. I have been having some technical problems which prevented me from commenting.


  • Chef Jeff profile image

    Chef Jeff 9 years ago from Universe, Milky Way, Outer Arm, Sol, Earth, Western Hemisphere, North America, Illinois, Chicago.

    When I was a kid you couldn't get me to eat banana bread with a million dollar bribe! Now that I know better, however, I LOVE it! Thanks for the recipe!