Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. In a large bowl, stir together the dry ingredients.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick (I added a dash of buttermilk at this point because my batter was dry).
In a medium sized bowl, with an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
In large bowl, with mixer at low speed, beat butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.
Meanwhile, in medium bowl, combine flour, baking powder, and salt.
Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scrapping bowl with rubber spatula.
Alternately, add flour mixture and milk, mixing until just blended.
Gently stir in blueberries.
Spoon the batter into loaf pan.
Bake 1 hr and 5 minutes or until toothpick inserted in center, comes out clean.
Thoroughly mix undissolved yeast with 1/3 of the flour and all other dry ingredients.
Heat liquids with the butter over low heat until very warm. butter does not need to melt.
Add liquids to dry ingredients. Beat for 2 minutes at medium speed of electric mixture, scraping bowl occasionally.
Add about 1/2 cup flour or enough flour to make a thick batter. Add eggs. Beat or high speed for 2 minutes, scraping bowl occasionally. Stir in additional flour. Let rise for 1/2 hour.
17 ounces All-purpose Flour (about 4 cups, but it's best to weigh it)
1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Cinnamon
1 teaspoon Orange Zest
1 cup powdered sugar
1/4 cup Runny Honey
1 1/2 teaspoons Salt
1/4 cup Sugar
1 1/2 teaspoons Vanilla Extract
7 tablespoons Vegetable Oil
1/2 cup (4 oz) Water, lukewarm
Instructions:
Mix the warm (not hot) water with the oil, honey and yeast. Allow it to foam for 10 minutes. Then add the rest of the ingredients for the dough. Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).
Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size
Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
Toss the apple chunks with the sugar, cinnamon and rum.
Gently deflate the dough, transfer it to a lightly greased work surface, and flatte n it into a rough rectangle, about 8 x 10 inches.
Spread half the apple chunks in the center of the dough (see remarks for details).
Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.
Spread the remaining apple atop the folded-over dough.
Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside.).
Take a long knife and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc … (This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze… it's not pretty. Don't worry, and don't stress about making all the pieces the same size).
Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer – barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.).
Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan). Twenty minutes before the end of the rising time, preheat the oven to 325° F.
Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.
Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top–allowing it to drizzle down the sides.
Guess how you can make the perfect Kosher Banana Walnut Cinnamon Bread? It’s right here with the full instruction and nutrition facts.
The Kosher Banana Walnut Cinnamon Bread
Kosher Banana Walnut Cinnamon Bread
How to bake a Kosher Banana Walnut Cinnamon Bread
Oven
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 mashed bananas
1/2 cup Canola oil
2 eggs
1 1/2 cups flour
3/4 cup granulated white sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (180 degrees C).
Grease the loaf with oil and flour and keep aside.
Toast walnuts and chop coarsely.
Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. keep aside.
Combine the mashed bananas, eggs, melted butter, vanilla. With a wooden spoon,lightly fold wet ingredients into dry ingredients just until combined and the batter is thick.
Do not over mix the batter it may yield tough,hard,rubbery bread.)
1/2 cup (113 grams) Canola oil/ Melted Unsalted butter
2 eggs
1 1/2 cups flour
3/4 cup granulated white sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees F (180 degrees C).
Grease the loaf with oil and flour and keep aside.
Toast walnuts and chop coarsely.
Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. keep aside.
Combine the mashed bananas, eggs, melted butter, vanilla. With a wooden spoon,lightly fold wet ingredients into dry ingredients just until combined and the batter is thick.
Do not over mix the batter it may yield tough,hard,rubbery bread.)
Sift the flour, bicarbonate of soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf tin with butter. Preheat the oven to 175°C.
In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in cling film. The banana bread is best if served the next day.
Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, pie spice and salt in large bowl. Make well in center. Pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries.
Spoon batter into 2 greased and floured aluminum loaf pans (8 x 3 3/4 x 2 1/2 inches). Bake in 350 degree oven for 1 hour or until toothpick is clear.
Preheat oven to 350F. Mix flour, sugar, cinnamon, soda, and salt together. Mash Blackberries well. Add eggs and oil. Combine with flour mixture. Mix well. (If batter appears too dry, add reserved juice or 1/4 cup milk.) Pour into 2 greased loaf pans. Bake 1 hour.
Hint: Strawberries are a great substitute for the Blackberries.
