Tag: Cinnamon

Ingredients:

• 1/3 C brown sugar
• 4 ounces (1 stick) butter
• 1 tbsp cinnamon
• 1 egg, room temperature
• 3/4 cup flour
• 2 1/2 tsp instant dry yeast
• 1/4 C non-fat milk
• 1/2 tsp nutmeg
• 1/4 teaspoon salt
• 1/3 C sugar
• 3/4 C warm water
• 2 C whole wheat flour

Instructions:

1. Put egg, milk, and water into bread machine pan.
2. Add butter, sugar, flour, salt, nutmeg, cinnamon, and yeast.
3. Set bread machine to dough cycle.
4. Remove dough at end of cycle and roll into approx. a 10×12 rectangle.
5. Spread softened butter on surface of dough to the edges. Sprinkle with brown sugar and cinnamon.
6. Starting with short side, roll tightly. Pinch and fold down ends.
7. Place in bread pan. Cover and let rise in a warm spot for about an hour or until dough has doubled in size.
8. Preheat oven to 350.
9. Once dough has risen, bake for 35 minutes.
10. Remove from oven and let cool in pan for at least 10 minutes to allow filling to set.

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Ingredients:

• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3 large bananas, ripe
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon
• 1 large egg
• 2 medium egg whites
• 1 1/4 cups all-purpose flour
• 1 cup uncooked old fashioned oats
• 1/2 tsp salt
• 3 tsp canola or walnut oil

Instructions:

1. 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.
2. In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
3. 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).
4. 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.
5. 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.

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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

1. Preheat oven to 350 degrees F (180 degrees C).
2. Grease the loaf with oil and flour and keep aside.
3. Toast walnuts and chop coarsely.
4. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. keep aside.
5. 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.
6. Do not over mix the batter it may yield tough,hard,rubbery bread.)
7. Transfer batter into prepared pan.
8. Bake at 350 degrees 55-60 minutes.

Dessert

American

KosherDiet

Cinnamon

Banana Walnut Cinnamon Bread Transcript

• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 mashed bananas
• 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

1. Preheat oven to 350 degrees F (180 degrees C).
2. Grease the loaf with oil and flour and keep aside.
3. Toast walnuts and chop coarsely.
4. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. keep aside.
5. 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.
6. Do not over mix the batter it may yield tough,hard,rubbery bread.)
7. Transfer batter into prepared pan.
8. Bake at 350 degrees 55-60 minutes.

The Food Network Method

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.

• Flour

Ingredients:

• 1 1/2 tablespoons apple cider
• 2 apples
• 1 tablespoon Dried/instant Yeast
• 2 Eggs
• 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:

1. 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).
2. 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
3. Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).
4. Toss the apple chunks with the sugar, cinnamon and rum.
5. 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.
6. Spread half the apple chunks in the center of the dough (see remarks for details).
7. 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.
8. Spread the remaining apple atop the folded-over dough.
9. 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.).
10. 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).
11. 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.).
12. 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.
13. 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.
14. Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
15. Let cool completely. Then whisk together the cider and powdered sugar and brush it over the top–allowing it to drizzle down the sides.

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Ingredients:

• 1/8 teaspoon baking soda
• 20 ounces Blackberries, Frozen
• 3 teaspoons Cinnamon
• 8 Eggs
• 1 cup all-purpose flour
• Thawed And Juice Reserved
• 1 teaspoon Salt
• 2 tablespoons sugar
• 1 cup Vegetable Oil

Instructions:

1. 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.
2. Hint: Strawberries are a great substitute for the Blackberries.

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Ingredients:

• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup mashed bananas (about 2 medium bananas)
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1/4 cup oil (canola, vegetable or coconut)
• 1/4 cup plain /Greek yogurt
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup of chopped walnuts
• 1 cup whole wheat flour

Instructions:

1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9″ by 5″ loaf pan. Set aside.
3. In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and cinnamon).
4. In another mixing bowl, mix together the wet ingredients (mashed bananas, oil, yogurt, vanilla and eggs). Add sugar, chopped walnuts and mix well.
5. Stir in the wet ingredients into the dry ingredients.
6. Pour the batter into the prepared loaf pan.
7. Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
8. Cool the bread in the pan to room temperature.

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