seeded whole wheat banana bread

February 4, 2018 by Butter Loves Company

From Lindsay Maitland Hunt’s new cookbook Healthyish, this Seeded Whole Wheat Banana Bread is the healthy banana bread recipe you will keep going back to!

Name: seeded whole wheat banana bread
Prep time: 20 min
Cook time: 1 h
Yield: Makes 1 loaf
Ingredients: 1/2 cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan; 1 1/2 cups (6.4 oz./190 g) whole wheat flour, plus more for pan; 2/3 cup (135 g) plus 1 tablespoon sugar; 1/4 cup (35 g) plus 2 teaspoons poppy seeds; 1/4 cup (46 g) plus 2 teaspoons sesame seeds; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup mashed banana (from about 3 really ripe bananas); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped

If you aim to eat a little healthier most of the time, I hear you. Generally speaking, despite the constant availability of cookies and other desserts in our apartment, we tend to eat fairly healthy in our day-to-day. Okay, maybe healthy-ish is more accurate.

There are no off-limits restrictions for cravings. I have always believed that getting too wrapped up in something you consider a “diet” sets you up for failure and there is no reason to set yourself up to feel bad. By healthy-ish I mean, we try to cook what our bodies crave and keep our meals balanced where possible. For example, if you want mac and cheese, drop in some kale or spinach as well, or try making your salad dressing at home, or maybe something can be so delicious you won’t even realize that—Bonus!—it is also good for you.

Lindsay Maitland Hunt’s new cookbook Healthy-ish is the embodiment of how we cook most days. Filled with recipes that are satisfying, simple, and good for you, but not too good for you, this cookbook allows you to celebrate your pasta cravings, surprise yourself with easy flavorful sauces, and still have a sweet treat to boot.

One of the first recipes I tried from the book is this Seeded Whole Wheat Banana Bread. Banana bread is such a great staple bread, and there are so many options for personalizing. Take a look at this Bourbon Banana Bread or this Brown Butter Banana Bread with Crumble and you will appreciate that there can never be too many banana bread recipes. Each brings its own flavor profile and texture, despite its shared over-ripe banana beginnings.

This seeded version is no exception. Filled with texturizing sesame seeds, poppy seeds and walnuts, it becomes a whole new entity. The little seeds crunch and pop in your mouth keeping things interesting. Since we’re only using whole wheat flour here, we’ve got another reason to feel good about cutting a thick slice of this bread, and slathering it with a hefty pat of butter. Hey, we are being healthy-ish afterall.

For this recipe, I used my new favorite Non-Stick Pro 1lb Loaf Pan from OXO, which, at 8.5 x 4.5 inches, is the perfect size to hold in the thick batter and allow it to rise nice and tall. The square edges are great for keeping your bread’s structure as well. I also scooped and measured with OXO’s Stainless Steel Measuring Cups and Spoons Set which has handy magnetic handles to keep the cups and spoons together for easy storing. Cool your bread on a good cooling rack like this Non-Stick Pro Cooling and Baking Rack which is PFOA-free and swiss-engineered for exceptional performance and food release. The wire pattern is optimized for 360° air circulation, for quick cooling and even baking.

If you haven’t tested the temperature of your oven before, I highly recommend doing so. Even if you set your oven to a certain temperature, there can be quite a variation depending on the model and environment. At my parents’ house, for example, you have to set it to 400°, if you are looking for 350°. Grab an oven thermometer, like the OXO Chef’s Precision Oven Thermometer, and find out your oven’s baseline.

seeded whole wheat banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: Makes 1 loaf

whole wheat banana bread 11

Ingredients

1/2 cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan
1 1/2 cups (6.4 oz./190 g) whole wheat flour, plus more for pan
2/3 cup (135 g) plus 1 tablespoon sugar
1/4 cup (35 g) plus 2 teaspoons poppy seeds
1/4 cup (46 g) plus 2 teaspoons sesame seeds
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup mashed banana (from about 3 really ripe bananas)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped

Instructions

Preheat oven to 350º. Oil and flour an 8 1/2 x 4 ½ inch baking pan, or line with parchment paper. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.
Whisk baking powder, salt, and remaining 11/2 cups flour, 1/4 cup poppy seeds, and 1/4 cup sesame seeds in a medium bowl.
Whisk banana, eggs, vanilla, and remaining 2/3 cup sugar and 1/2 cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
Bake bread until a tester (a toothpick works here) inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar. Bread keeps well for a few days, tightly wrapped at room temperature.

Notes

Recipe from Lindsay Maitland Hunt’s new cookbook Healthy-ish

https://www.butterlovescompany.com/2018/02/04/healthy-banana-bread/

butter loves company | jenna larsson

Thank you to OXO for partnering with me on this post! As always, all opinions are my own. Thank you for your support of the brands that make blc possible! xo

mini challah loaves

August 22, 2016 by Butter Loves Company

Chewy, eggy, braided mini challah loaves—perfect with butter, for sandwiches or treat them like bagels and smear them with cream cheese. Be sure to use the extras for challah french toast—dreamy!

From my plane ride to Boston, something a little different…

—–

She settles deep into her window seat for the six-hour flight and pops open her book to where she left off. She’s barely a chapter in but she leafs back a few pages—another vivid daydream had taken her away from the words her eyes scanned for the past fifteen minutes. Or, had she fallen asleep? Tough to tell these days.

It takes only a few moments for the lids to weigh down over her brown eyes. Her thoughts drift away to the sounds of twin toddlers giggling in the row in front of her. They’re bouncing in their seats beaming with excitement to be flying across the country, “Mom, look! We’re in the CLOUDS!”

They each wore French braids, just like she had nearly every day of her childhood. In this moment, they epitomize pure happiness. She sighs.

She drifts further into memories and transports back to the day she made challah bread for the first time. She had woken early from a nightmare and began to braid the challah dough she had prepared the night before to get her mind off things. It was profoundly therapeutic; rolling and twisting the eggy dough.

The buns had barely hit the cooling rack before she ripped into the puffy loaves, spreading their soft centers with butter and sprinkling with flaky salt. Her boyfriend, now awake to the smell of freshly baked bread, hurried over to grab a bite of his own. Their eyes locked and they both smiled. It was so good. In this moment, she imagined herself as one of those giggling toddlers: she was purely happy. This time trading those braids in the hair for another, much more delicious, braid she could share with everyone around her.

Mini Challah Loaves

Prep Time: 3 hours, 45 minutes

Cook Time: 25 minutes

Total Time: 3 hours, 45 minutes

Servings: Makes 8 small loaves

mini-challah-bread-recipe-2

Ingredients

For the starter:

1 cup all purpose flour
1 cup lukewarm water
2 1/4 teaspoons active dry yeast (1 packet)

For the dough:

the starter
3 1/2 cups all purpose flour
1 3/4 teaspoons salt
1/3 cup sugar
1/4 cup vegetable or olive oil
2 large eggs + 1 yolk (reserve leftover egg white for wash, below)

For the egg wash and topping:

1 egg white, saved from above
1 teaspoon sugar
1 tablespoon water
poppy or sesame seeds, optional

Instructions

Make the starter by mixing the 1 cup flour, 1 cup water and yeast together in the bowl of a stand mixer. Let the mixture sit for about 45 minutes. It should be bubbly.
Fit the mixer with the paddle attachment, and add all the dough ingredients to the starter. Mix on low until the dough starts to come together. Stop the mixer and remove the paddle attachment—scraping any sticking dough into the bowl—replacing it with the dough hook. Knead on low-medium speed for 8- to 10-minutes, until smooth and silky and moist, but not sticky.
Grease a medium bowl lightly with vegetable or olive oil. Scrape the dough from the mixer’s bowl and pat into a ball. Place into the prepared bowl, rolling it once to grease all sides. Cover lightly with plastic wrap and let rise for 1 1/2 hours, until doubled in size.
Line a baking sheet with parchment paper and set nearby. Turn the dough out onto a very lightly floured surface and pat down with your fingers to release some of the air bubbles. Divide into eight equal pieces and then cut each of those pieces into four strands (you’ll end up with 8 groups of four). Roll each strand to about 8- to 10-inch long logs. Braid into your round four-strand mini loaves—instructions to do so can be found in this video. Place each braided loaf onto the prepared baking sheet.
In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush loaves, reserving some for a second application.
Cover the loaves with a clean damp towel and let rise for 45 minutes to 1 hour, or until almost doubled in size. When the loaves have about 15 minutes left to rise, preheat the oven to 375°F.
Brush the loaves again with the egg wash and sprinkle with poppy or sesame seeds, if using. Bake for 20 to 25 minutes, or until the challah bread loaves are deep golden brown. Remove from the oven and let cool completely before slicing (Or just go right ahead and tear off a bite, lather with butter, sprinkle with salt, and repeat.). Bread keeps well for several days, well wrapped at room temperature.

Notes

Adapted from King Arthur Flour

https://www.butterlovescompany.com/2016/08/22/mini-challah-loaves/

butter loves company | jenna larsson

chocolate marble loaf cake

August 18, 2015 by Butter Loves Company

This is the kind of simple loaf you see sliced thick and domino-stacked in bakery cases. It’s sturdy with a welcomed denseness and enough sweetness to count as a casual dessert, but not so much that you feel guilty about enjoying it as a weekday breakfast ‘al desko.’ The latter is really where this chocolate marble loaf cake shines.

As the bread bakes up in the oven it cracks slightly on top so you can peek into the loaf and see swirls of chocolate and vanilla batter. With crisped edges and a moist center, this loaf is a little of everything and not too much of anything.

While it looks like you are combining two different cake batters to make this, you really only make one base batter and then jazz up half of it with melted bittersweet chocolate. Semisweet would work too, but it inclusion would yield an overall sweeter cake. If you’re wondering how to create the two-toned marble look, have no fear! There are quite a few process photos below and it is all explained in the recipe instructions.

If you’re feeling frisky, you could add a little citrus zest to the vanilla batter before you scoop it into the pan. Serve as-is for breakfast or top with whipped cream or ice cream, and preferably hot fudge, for dessert!

Here we have your two glorious batters!

Making marble magic – first scoop the two flavors into the pan.

chocolate marble loaf cake

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Servings: one 8-inch loaf (about 8 servings)

chocolate-marble-loaf-cake-11 copy

This is the kind of simple loaf you see sliced thick and domino-stacked in bakery cases. It’s sturdy with a welcomed denseness and a little sweetness on the vanilla side swirled with rich chocolate flavor.

Ingredients

2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup (4 oz.) bittersweet chocolate chips, melted and cooled

Instructions

Preheat the oven to 325°F. Butter or grease an 8 1/2 x 4 1/2 inch loaf pan. Line the bottom of the pan with a rectangle of parchment paper and grease the parchment. Place the pan on the top of a cookie sheet and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar and cream on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix thoroughly after each addition. Beat in the vanilla extract.
Reduce the mixer speed to low and alternate adding the flour and milk, beginning and ending with the flour and mixing only until each addition is just incorporated. Keep the empty bowl that the flour mixture was in nearby.
Scrape down the bowl with a spatula and scoop half of the batter into the now empty flour bowl. Set aside. This will be the vanilla part of the marble loaf. We’ll make the chocolate part of the marble loaf out of the remaining half of the batter in the stand mixer. Add the chocolate into the bowl of your electric mixer and mix on low speed to combine.
We are now ready to scoop the two batters into the prepared pan!
Randomly drop spoonfuls of the vanilla and chocolate batters into the pan OR spoon the batters out into long alternating rows (this is what I did here: bottom row was vanilla-chocolate-vanilla and then the second row was chocolate-vanilla-chocolate). Then, grab a butter knife and plunge it into the batter at one end of the loaf. Drag the knife to the other side of the loaf pan in a zig-zag motion, careful not to exceed 6 zig-zags. Remember, marbling can take on a life of its own in the oven so don’t get too picky about a perfect marble, but it is best not to over-mix the doughs once they are in the pan.
Bake the loaf, resting on top of a cookie sheet, for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the top is lightly golden and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let cool in the pan for about 15 minutes before inverting it onto a rack and flipping it right-side-up to cool completely.

https://www.butterlovescompany.com/2015/08/18/chocolate-marble-loaf-cake/

butter loves company | jenna larsson

If you like this loaf, you should totally check out this Lemon Loaf with Lavender Glaze!

While we’re on the loaf topic, this Brown Butter Cinnamon Sugar Pull Apart Bread is one of my favorite loaf shaped things!

brown butter cinnamon sugar pull-apart bread

March 10, 2015 by Butter Loves Company

WARNING: This is the kind of bread you can easily polish off in a single sitting. The second you peel the first layer of this buttery sweet dough off the loaf and smell the warm cinnamon sugar filling, your other hand will already be reaching for your next piece. Maybe it’s best if you keep some friends around to share. Or, be greedy and have it all—I would. You won’t even need to waste time slicing because this is homemade PULL-APART bread. Hands-on food is fun. Nothing like instant gratification.

I love making breads and things with yeasted dough. It makes me feel like a superwoman because I used to think only professional bakers could work bread magic (for one of my favorite yeasted dough recipes, see here). Just take a look at the layers completely transform before and after baking. It’s amazing! It’s like a science experiment in the kitchen and, man, it makes me just love science. I hope you will too.

While there are few combinations better than the simple cinnamon and sugar, you can get as weird as you want with this pull-apart bread recipe. Maybe toss in some chocolate chips … or raspberries … or even go savory and swap out the cinnamon sugar for olives and cheese. Whatever you do, you’d better get ready for carb satisfaction!

P.S. This bread pairs excellently with a Bloody Mary. We had to test, you know, to be sure. 🙂

brown butter cinnamon sugar pull-apart bread
recipe adapted from joy the baker

prep time: 30 minutes
cook time: 35 minutes
total time: about 3 hours (includes time for dough to rise)
makes: one 9x5x3-inch loaf

Ingredients:

For the Dough:
2 1/4 teaspoons (1 envelope) active dry yeast
3 tablespoons warm water (between 105°F and 115°F)
3 cups all-purpose flour
1/4 cup granulated sugar, plus a pinch (divided)
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

Instructions:

Activate your yeast: In a small bowl, sprinkle the yeast over 3 tablespoons of warm water. Stir until the yeast begins to dissolve. Add the pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.
Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, whisk together 2 cups flour, 1/4 cup sugar and salt. Set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115°F to 125°F.
Pour the milk mixture into the dry ingredients and mix on low until combined. Add the yeast mixture, followed by the eggs and stir until the eggs are incorporated into the batter. It may take a little while to come together. Add 3/4 cup of the remaining flour and mix on low for about 2 minutes. The mixture will be sticky.
Place the dough in a large, greased bowl. Cover with plastic wrap and place in a warm space to rest until doubled in size, about 1 hour. Make ahead: After you let the dough rise to double its size, it can be refrigerated overnight to use in the morning. If you’re using this method, let the dough rest at room temperature for 30 minutes before continuing the recipe.
Prepare the filling: While the dough rises, whisk together the sugar, cinnamon, and nutmeg. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set aside.
Assemble and bake: Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll out the dough. The dough should be about 12-inches tall and about 20-inches long. Use a pastry brush to spread the melted brown butter across all of the dough. Sprinkle with all of the cinnamon and sugar mixture.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again so you are left with six stacks of six squares. Layer the dough squares on their sides in the loaf pan. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 350°F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. You will want to make sure the dough in the center is cooked so don’t be nervous if the top reaches a deep golden brown. That’s what you’re looking for.
Remove from the oven and allow the loaf to cool for 20 to 30 minutes before running a knife around the edges of the pan to loosen the bread and invert onto a platter. Serve warm.

lemon loaf with lavender glaze

April 30, 2014 by Butter Loves Company

Since, after three days, we’ve officially finished the final crumb of this bread, I thought it was time you all should know about it. Three days is actually a pretty impressive length of time, which I’ll attribute to my trying to be “good” about my sweet intake this week. I consider this a success even if only for the fact that each time I ate it I actually cut a slice and put it on a plate, rather than jabbing a fork into the loaf for a bite each time I passed its platter. (Does anyone else leave a fork on the serving plate ready for this move at any time?) If When I make this again, I’d estimate a one- to two-day counter life based on deliciousness alone.

This loaf was the result of yet another ‘Buttermilk Conundrum,’ as I like to call it. I often purchase buttermilk for a recipe that only requires a half-cup of it. Before I know it, the carton has taken up residence in my fridge until I finally realize expiration is approaching and google, “what to do with leftover buttermilk.” It’s a classic tale—a Buttermilk Conundrum.

Well my Google search was a little more targeted this time knowing I also had lemons in the fridge, it was early on a rainy Saturday morning and I much preferred to stay in pajamas than put on real-people-clothes to go to the store for anything. I found a well-reviewed Ina Garten lemon cake recipe as a starting point. Her recipe made two loaves, which we didn’t need in the apartment (see, I was being good!), so I started to tweak a little bit as I scaled the recipe down. It turned out to be quite good with a perfect bread loaf texture—moist with a tight but not-too-dense crumb. There was a noticeable citrus flavor—without it being too bitter or too tart—from the additions of lemon zest in the cake and lemon juice in a syrup spooned over the warm loaf after it comes out of the oven. I decided to call it a bread versus a cake solely to make Greg and me feel better about having it for breakfast.

Once the loaf cooled completely, I topped it with a lavender glaze to play around with some dried cooking lavender in my cabinet. It added a subtle floral note, which was a nice compliment to the citrus. If you don’t have lavender, a simple lemon glaze or powdered sugar and milk glaze would have also been super as the bread itself is the star here.

Lemon Loaf with Lavender Glaze
Adapted from Ina Garten

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 30 minutes (including cool time)
Makes one 8-inch loaf

Ingredients:

For the Cake:

1 stick (¼ pound/8 tablespoons) unsalted butter, softened
1¼ cups granulated sugar, divided
2 extra-large eggs, at room temperature
¼ cup grated lemon zest (from about 3 lemons)
1½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt
¼ cup plus 2 tablespoons fresh lemon juice, divided (from about 2 lemons)
½ cup well-shaken buttermilk
½ teaspoon pure vanilla extract

For the Glaze:

½ cup milk
1 tablespoon dried lavender (from a food store, not a flower store)
1 cup confectioner’s sugar

Directions:

Preheat the oven to 350 degrees F. Butter and flour an 8 x 4 x 3 inch loaf pan (or comparable size), or coat with a non-stick baking spray.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
In a small bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 2 tablespoons lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter—beginning and ending with the flour. Spoon into loaf pan, smooth the top and bake for 45–55 minutes, until a cake tester comes out clean. Allow the cake to cool for 10 minutes in the pan while you prepare the lemon syrup.
To prepare the lemon syrup, combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Remove from heat.
Remove the cake from the pan and set it on a rack set over a tray or sheet pan. Spoon the lemon syrup over it. Allow the cake to cool completely.
To prepare the glaze, heat the milk in a saucepan over medium heat until it starts to boil. Remove the pan from heat and add the dried lavender. Let the mixture steep for 5–8 minutes then strain the milk into a small bowl or cup to remove the dried lavender. Whisk the confectioner’s sugar into the milk, a tablespoon at a time, until you get a smooth glaze. Pour or spoon over the cooled loaf.