Banana Caramel Coffee Bread with Caramel Glaze

I don't know how it happened since we tend to be Banana addicts in this family, but for the second week in a row I found several overripe bananas sitting on top of my counter. Last weeks bunch got chopped and frozen for smoothies, and this week's bunch seemed to be begging for some baking. I don't know how or why, but the thought of something caramel also popped into my head. As I started gathering my ingredients for the basic recipe I always use for banana bread I decided to substitute a shot of espresso for the apple juice in my recipe and voila...this sophisticated bread was created. I love the balance of flavors...it's not too much of any one thing, just a delicious rich morning (or maybe afternoon and evening) treat that will pair well with a nice cup of coffee.

Banana Caramel Coffee Bread with Caramel Glaze

2 c.  flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c.  sugar
1/4 c. of butter or margarine softened
2 large eggs
1 1/2 c. mashed ripe bananas (about 4 large bananas)
1/4 c.  sour cream
1 shot of espresso or 3 tbsp. of really strong coffee
1 tsp. of caramel extract (vanilla could also be substituted)
1/8 tsp of finely ground espresso

Caramel Glaze:
2 tbsp. butter
1/4 c. brown sugar
3 tsp. heavy cream
1/2 c. powdered sugar



Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl combine butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream, espresso, ground espresso,  and caramel extract. Mix well.

Slowly add flour mixture and beat at a low speed until just combined. 

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.

For the Glaze:
Combine butter and brown sugar in a small saucepan over medium heat. Stir constantly until mixture comes to a boil. Let cool for 5 minutes and then whisk in cream and powdered sugar. If glaze is too thick add extra cream a little at a time until desired consistency is reached.

Let bread cool to warm and spread or pour glaze over top. I like to do this while bread is warm so that it melts down the side.

Now invite all your friends over for coffee and enjoy!

Lemon-Poppy Seed Bread with Raspberry Swirl

Perfect for a mid-morning coffee time! This bread is pretty, springy, light and delish! I've always been a fan of those delicious lemon-poppy seed muffins that Costco makes, but I never buy them because they are so heavy! A few days ago I started experimenting with this lovely lightened-up concoction and today I added the Raspberry Swirl, which seemed to be just the right touch. Try it out for yourself and see what you think. It's a good thing this bread is so easy to make, because it disappears very fast!

Lemon-Poppy Seed Bread with Raspberry Glaze

1/4 c. butter or margarine
3/4 c. sugar
2 eggs
1/4 c. reduced fat sour cream
1/4 c. lemon juice (fresh squeezed is always the best!)
1/2 tsp. of rum extract (almond extract would be great as well)
1 tbsp. lemon zest
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 1/2 tsp. poppy seeds
2 tbsp. raspberry preserves


Directions:

Cream together butter and sugar. Add eggs, beating in one at a time. Beat in sour cream, lemon juice, rum extract and lemon zest. In a medium bowl combine flour, salt, and baking powder. Slowly incorporate dry ingredients into the creamed mixture, alternating with milk. Fold in poppy seeds.

Pour batter into a prepared loaf pan. Add raspberry preserves to a small microwave safe bowl. Microwave for 20-30 seconds until preserves are liquid. Drizzle preserves on top of your batter and drag a butter knife in rows through the length of pan to create swirls in the top portion of batter. Turn pan sideways and repeat. Bake for approximately 45 minutes or until a toothpick inserted comes out clean.



Focaccia Bread

Last year I got a mixer from my family for Mother's Day. I had been wanting one for a long, long time. I use it often, mostly for baked goods. But today I gave it a new purpose when I made Focaccia Bread. Focaccia can be made with so many different flavor combinations or toppings, and even turned into pizza. Last night, I decided to take this simple recipe and top it with caramelized onions and cheeses. I served my bread with Balsamic Chicken and green salad, which were both delicious, but the homemade bread that mommy made totally stole the show! (Even our picky eater ate a second slice!)

Focaccia Bread with Caramelized Onion & Cheese
adapted from Food Network Chef Anne Burrell's Recipe for Focaccia Bread


1 3/4 cups warm water
1 package of active dry yeast
1 tbsp. sugar
5 c.  all-purpose flour, plus additional for kneading
1 tbsp. salt
sea salt for sprinkling
1 c. extra-virgin olive oil
1 sweet onion, sliced into thin rings
2 cloves garlic, diced
1 1/2 c. shredded mozzarella cheese
1/2 c. shredded Asiago or Parmesan cheese
1 tbsp. Italian seasoning blend

Directions

Combine water, yeast, and sugar in a small bowl. You will need to find a warm place to set your bowl. (I like to turn my oven on it's lowest heat setting and set the bowl on the stove top.) Wait at least 15 minutes until the yeast is foamy.

In the bowl of a mixer fitted with a dough hook, combine flour, salt, 1/2 c. of the olive oil and the yeast mixture on low speed. Once the dough has come together, scrape any excess flour off the sides of the bowl and then continue to knead in your mixer on medium speed for about 5 minutes. 

Transfer the dough to a lightly floured surface such as a cutting board and knead 1-2 times, adding a sprinkle of flour if dough is too sticky

Coat the inside of your mixer bowl with olive oil and place the dough in the bowl. Cover it with plastic wrap and place in a warm place for an 1 hour. The dough should be doubled in size.

Coat a cookie sheet or jelly roll pan with the remaining 1/2 c. of olive oil. Chef Burrell notes: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious! (She's right!) Press dough into the pan and turn over to coat with olive oil. Stretch dough to fit the pan and put in a warm place and cover with plastic wrap (again) for 1 more hour. I know this seems like a lot of waiting...but really it's worth the wait! While the dough is rising  preheat oven to 425 degrees F.

In the meantime, drizzle a bit of olive oil into a skillet on medium heat and add onions. Cook just until translucent (Try not to caramelize just yet as the process will be finished in the oven). Set aside.

When dough is finished rising, poke a spoon handle into dough, creating dimples, about every inch.


Liberally sprinkle top with course sea salt. Top with garlic, cheeses, onion (I left a portion without onions so that our picky eater would be willing to give it a try.) Sprinkle with Italian seasoning. Bake until edges are golden brown and the onions have caramelized, about 25-30 minutes. Serve warm and enjoy!

Cranberry, Orange, & Banana Mini-Muffins

 I have to admit that I went a bit overboard on this one. These muffins were going to be glazed, then I decided they should have streusel topping. When at last they were complete, I decided to combine both toppings! Pick either topping, both toppings, or enjoy these delicious snacks with none at all. Considering that the baby and the hubby gobbled up the first dozen within minutes,  I think we can safely say we found a new snack-time favorite!

 

Muffins
2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. sugar
4 tbsp butter or margarine softened
1 1/2 c. (3 large) mashed ripe bananas
2 eggs
1/4 c. sour cream
5 tbsp orange juice
1 tsp. vanilla extract
1/2 c. dried chopped cranberries
1 tbsp. orange zest


*Tip: 1 medium orange yields approx 2 Tablespoons of zest.

Streusel Topping
1/2 c. brown sugar
1/2 c. flour
1 tbsp. orange zest
2 1/2 tbsp. cold butter or margarine

Glaze
1 c. powdered sugar
1/2 tsp vanilla extract

4-5  tbsp. orange juice

• Preheat your oven to 350 degrees.
• Combine flour, salt, and baking soda with a whisk and set aside.
• In a mixing bowl combine butter and sugar and beat with a whisk, hand mixer, or stand mixer (whatever is convenient.)
• Add eggs, one at a time and beat well. Add remaining wet ingredients to combine.
• Slowly stir in the flour mixture. Once combined, fold in cranberries and orange zest.
• Coat a mini-muffin tin with non-stick spray. Fill muffin tin with batter.  I used a tablespoon, which was just the right size.

Streusel Topping: combine brown sugar and flour, orange zest, and butter in a medium size bowl. Cut in butter with a fork or pastry cutter until the mixture is crumbly. Sprinkle to coat the tops of muffin batter.

• Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

Adding Glaze: Combine powdered sugar, vanilla, and 3 tablespoons of orange juice. Remove muffins from tins and place on cooling rack. Drizzle glaze over muffins.

Yield: About 3 dozen mini muffins or 1 1/2 dozen regular size muffins.

Enjoy!