Best Ever Banana Bread Recipe | Cupcake Jemma Channel
BANANA BREAD - It's a Lockdown staple! Back in March the internet went BANANAS for Banana Bread, with recipes everywhere, but the search for the Best Banana Bread recipe is officially over as Sally brings you the ONLY Banana Bread recipe you will ever need! Packed with Chocolate, Walnuts, Pecan Nuts and of course Bananas this Banana Bread is Moist and Comforting and incredibly easy; we promise you can't go wrong! This is a fantastic recipe for both the novice and experienced baker. We recommend eating your Banana Bread a day or 2 after baking as it allows time for the bread to relax and become UBER Moist. For max enjoyment try it toasted! And as ever don't forget to tag us with #cupcakejemma so we can see your bakes!
ENJOY!
Don't forget to check out all our Bake At Home kits to keep you occupied during Lockdown
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2lb Loaf Tin (Standard Size Loaf Tin)
270g Plain (All Purpose) Flour
200g Caster (Granulated) Sugar
1 tsp Bicarbonate of Soda
1/2 tsp Salt
3 Small-Medium or 2 Large Bananas - THEY GOTTA BE RIPE!
1 Egg
1 Egg Yolk
60g Plain Yogurt (or Sour Cream or Buttermilk)
110g Melted Unsalted Butter
100g Chocolate Chips (I use a mix of Milk and Dark)
60g Chopped Walnuts
20g Chopped Pecans
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MRE Cherry Nut Cake
Back when fire had just been tamed and I was in the Marine Corps, meals in the field were thankfully a step up from K-rats. While several items still required rehydration to eat, there were many items that were fabulous right out of the packaging. To name one: the dense fruit and nut cakes of the MREs of the late ‘80s and early ‘90s. Those were the days. It’s high time we make one of my favorite food items from a truly memorable history in my life.
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MRE Cherry Nut Cake
104g hi-ratio shortening
250g white sugar (1c. 1T., ½t.)
100g whole eggs (2 large)
185g cake flour
6g baking powder (1½ t.)
15g modified food starch
6g kosher salt (1 t.)
52g water (¼ c.)
1 teaspoon almond extract
303g candied cherries
182g nuts, I used walnuts
Preheat convection oven to 325°F, 160/170°C, gas mark 3. Spray a 9x13x2-inch cake pan with non-stick cooking spray. Cover bottom and all sides with parchment paper. Spray parchment paper with cooking spray. Baked cake will stick to anything not covered in paper and spray.
Thoroughly cream the shortening and sugar until most of the sugar is dissolved and the mixture is light and fluffy. Add the eggs and thoroughly combine. Mix in the almond extract. Combine the cake flour, baking soda and food starch in a bowl. Dissolve the salt in the water. Add the dry ingredients and water alternately in two steps just mixing to combine. Do not overmix. Chop the candied cherries and nuts into small pieces or pulse a few times in the food processor. Add the cherries and nuts to the cake batter and mix until just combined.
Evenly spread batter in prepared pan. Bake for 30 minutes. If not using a convection oven, rotate cake at 15 minutes. Cake should be slightly underdone and barely beginning to brown on the top. Depan to a cooling rack immediately and allow to completely cool. Either enjoy immediately or prepare for packaging.
If packaging, cut crusts from cake on all sides. Cut cake into desired sized pieces, I think 8 is the perfect size, but you may want to cut them larger. Vacuum seal in the appropriate size vacuum bag, holding the sides and bottom to prevent the cake from deforming during the vacuuming process. The cake will compress flatter. Either freeze for an eternity, or enjoy within 1 week of packaging.
Cherry Nut Bread
For full blog post and recipe please visit -
Cherry Chocolate Loaf - Food Wishes
Since our banana bread gets such gets reviews, I decided to use it as the base recipe for this gorgeous cherry chocolate loaf, and while bananas and cherries are not very similar, it all worked out wonderfully, and I was beyond thrilled with the results. If you can’t find fresh cherries, this will work with frozen cherries, or even dried cherries if you soak them first. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:
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Cherry Nut Cake Recipe: The Chef's Pantry with Anna Rossi
We are joined by Amy Traverso Food Editor for 'Yankee Magazine' and co-host of 'Weekends with Yankee' on WGBH. We are making her Cherry Nut Cake with a Whisky Cocktail- a treat she serves every year on Christmas morning. #TheChefsPantry
BAKE WITH US:
Mom’s Cherry Nut Cake
Recipe by Amy Traverso
Total time: 70 minutes
Hands-on time: 20 minutes
Makes: 8 to 10 servings
Ingredients:
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
8 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained
2/3 cup chopped walnuts
Garnish: Powdered sugar
Method:
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.
In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.
Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.