Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make—one bowl, no need for a mixer!
2 banana banana bread - tasty! Good when you only have 2
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Put those ripe bananas to use in the best banana bread recipe ever. Moist and delicious, it's easy to make—one bowl, no need for a mixer!
2 banana banana bread - tasty! Good when you only have 2

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Really good, like that it makes 2 loaves (or 1 loaf and a dozen muffins)
We! Love! a! Loaf! One of my most popular loaf recipes of all time is this Brown Butter Banana Bread. Simple, easy, and gorgeous. Now she ha
Unbelievably good!! I ended up cooking longer than recipe stated. Worth cooking till toothpick comes out clean bc it was still super moist. I didn’t cook with the miso as long bc butter was already browned to the stated color. This is a favorite already!
Froze well in Saran and reheated perfectly at 70% power
return of the bara brith, this time with just raisins as well as cherries. 🏴 (steve gives his blessing even though he’s a Manchester boy and this is a welsh loaf)
Chocolate, Ginger and Cardamom Tea Bread
This chocolate and ginger loaf cake recipe packs a real punch, with crystallized preserved ginger and cardamom wonderfully offset by the sweet raisins and rich chocolate. The contents of the cake are soaked in Assam tea overnight before baking, giving the loaf a rich, complex flavor perfect for afternoon tea, breakfast or late night snack depending on what side of the pond you are on.
For this recipe, please go to:
This chocolate and ginger loaf cake recipe packs a real punch, with crystallized preserved ginger and cardamom wonderfully offset by the swe
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A fun and adventurous look at food we all can enjoy with lots of delicious pictures to look at!

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Lavender Tea Bread I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
Ingredients
3/4 cup milk
1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)
6 Tbsp. butter, softened
1 cup white sugar
1 tsp. lemon zest
2 eggs
1/4 cup Greek yogurt, or plain or vanilla
1/2 tsp. vanilla extract
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Glaze
2/3 cup sifted powdered sugar
3 tsp. lemon juice
1/2 tsp. vanilla extract
Instructions
Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).
Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.
In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.
Pour the batter into the prepared pan(s).
Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.
To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.