Category: Breads

Ingredients

1½ cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg

½ cup creamy peanut butter ¼ cup butter, softened ½ cup sugar 2 eggs 1 teaspoon vanilla extract 3 ripe bananas, mashed (about 1½ cups) ½ cup semi sweet chocolate chips

Directions

Step 1.

Heat the oven to 350ºF. Coat an 8-by-4-inch loaf pan with cooking spray.

Step 2.

Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

Step 3.

Beat the peanut butter, butter, and sugar with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time on medium speed, and then beat in the vanilla extract. Beat in the flour mixture on low speed. Fold in the mashed bananas.

Step 4.

Spoon the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool the bread in the pan for 10 minutes; then remove it to a rack to cool completely.

Adapted from Panera’s Peanut Butter Banana Bread recipe

 

• 1 cup yellow cornmeal
• ¹⁄₂ cup all-purpose flour
• 1 teaspoon baking powder
• ³⁄₄ teaspoon sugar (optional)
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoons salt
• 1 ¹⁄₄ cups buttermilk
• 2 large eggs, lightly beaten
• 3 tablespoons butter, melted
• 1 ¹⁄₂ cups fresh corn kernels (or frozen)
• 1 cup grated sharp cheddar cheese

1. Preheat the oven to 400F.
2. Generously butter an 8 inch square baking pan.
3. In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
4. Mix in the buttermilk, eggs and melted butter.
5. Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
6. Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
7. Let cool slightly in pan before serving.

Nutrition Info

Servings Per Recipe: 4

Amount Per Serving:

Calories 471.2

Total Fat 23 g

Total Carbohydrate 50 g

Dietary Fiber 3.7 g

Protein 18.7 g

3  cups all-purpose flour
1  teaspoon baking powder
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/4  teaspoon baking soda
1/2  cup egg substitute
1/3  cup canola oil
1  teaspoon grated lemon rind
2  teaspoons vanilla extract
1  large egg, lightly beaten
1 1/2  cups sugar
3  cups shredded zucchini (12 ounces)
1/4  cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

Raters complained of boring flavor and dryness – so think about that.

Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation
Preheat oven to 425°.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings (serving size: 1 muffin)

Be sure to splurge on freshly shredded Parmigiano-Reggiano for these muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.

Ingredients

1 cup plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
2 1/4 cups all-purpose flour (about 10 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups 1% low-fat milk
2 1/2 tablespoons canola oil
1 large egg
Cooking spray

Preparation
Preheat oven to 350°.

Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.

Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield:  15 servings (serving size: 1 muffin)

Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don’t slice it until you’re ready to serve.

1/3  cup all-purpose flour (about 1 1/2 ounces)
1 1/3  cups cornmeal
2  teaspoons baking powder
3/4  teaspoon salt, divided
1/2  teaspoon coarsely ground black pepper
1  cup frozen corn kernels, thawed
1  cup fat-free milk
3  tablespoons butter, melted and divided
2  tablespoons honey
3  large eggs
Cooking spray

Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.
Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.
Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.

Yield: 12 servings (serving size: 1 piece)