The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
I love making quick breads because they are fast, easy, and can be made out of so many combinations. When deciding what type of bread to make I immediately thought of banana bread because it’s one I make all the time. I wanted to do a twist on it but wasn’t sure what to pair with it. My husband made it easy for me when he brought home a flat of strawberries! Who doesn’t like the combination of strawberries and bananas? It was delicious. The classic tastes of banana bread with additions of vanilla yogurt and fresh strawberries. We enjoyed this bread for breakfast.
Strawberry Banana Bread (adapted from Joy of Baking)
1 stick butter, melted
2 eggs, beaten
1 t. vanilla
1 banana, mashed
1/3 c. low fat vanilla yogurt
1 c. strawberries, cut into bite sized pieces
2 1/4 c. flour
3/4 c. brown sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. salt
2. In a large bowl combine the melted butter and brown sugar. Add in the eggs and mix well to combine. Stir in the vanilla.
3. Combine the mashed banana with the yogurt. Stir the yogurt mixture into the melted butter mixture.
4. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
6. Gently fold in the strawberries. Do not over mix.
7. Pour the batter into the loaf pan and bake for 40-50 minutes or until a toothpick entered in the center comes out clean. Cool on a wire rack.
Bacon Cheddar Beer Bread (adapted from The Slow Roasted Italian)
3 c. all purpose flour (363 grams)
2 t. baking powder
1 t. salt
1 T. granulated sugar
1 c. shredded cheddar cheese
1 (12 oz) bottle of beer
1/4 c. milk
3 slices of bacon, cooked and chopped
2 T. butter, melted
1 t. parsley, chopped
1. Preheat the oven to 350 degrees. Spray a bread pan with cooking spray and set aside.
2. In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the center and add bacon, about 3/4 of the cheese, the beer, and the milk. Mix well to combine. Stir in the parsley.
4. Bake for 30 minutes.
5. Remove the bread from the oven and drizzle remaining butter over the top.
6. Continue baking for 25-30 minutes or until browned on top. Remove to a wire rack and cool for 5 minutes.
7. Remove from pan and cool completely on the wire rack.
Finally, I’ve been eying up the Meyer Lemon Loaf recipe posting on the Daring Baker’s site. I really wanted to make it and finally gave in at the end. I wanted to add in fresh blueberries as well because lemon and blueberry is one of my favorite combinations. I am so glad I gave in because this was our favorite of the bunch! The bread is bright and lemony with the sweet flavor of the blueberries. The bread is delicate and almost melts in the mouth. I took some home to my parents house and it was eaten within minutes.
Blueberry Lemon Loaf (adapted from Recipe Girl)
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
zest of 2 lemons
1 c. white granulated sugar
2 large eggs, at room temperature
1/3 c. low fat sour cream
1 T. rum
1 T. fresh lemon juice
1/4 t. salt
4 T. butter, melted and cooled
1 c. fresh blueberries
1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
2. In a medium mixing bowl combine the flour, baking powder, and baking soda.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is a light lemon color and thickened. Whisk in sour cream, salt, rum, and lemon juice.
4. Mix in the flour mixture in two additions. After it is well combined pour in the butter and mix well. Gently stir in the blueberries.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.