Bonus: Classic Banana Bread

Banana bread is a staple in our home. It is easy to make and goodness knows we often have bananas that don't get eaten and I toss those in the freezer for later. This recipe is so easy and can be adjusted to accommodate what you have on hand, add blueberries, Yes! Crumble topping, Yes! Nuts. if you must. Chocolate, Yes! (I will include options below the recipe for your adjustment pleasures)

Ingredients
2 cups all purpose flour
1/2 cup sugar
1/4 cup brown sugar
3/4 teaspoon baking soda

1 1/2 cups very ripe mashed bananas (usually 3-4 depending on size, I keep browned bananas in the freezer and then microwave to soften. I am so lazy that once I can take the peel off, I add the butter to the bowl with the bananas and microwave them together, smush them all up and let them cool a bit before using them)

6 tablespoons butter, melted and cooled

2 large eggs

1/4 plain yogurt or sour cream 

1 teaspoon vanilla

Preheat the oven to 350 degrees. Prepare a loaf pan, either butter/flour or baking spray. Mix the flour, sugar, brown sugar and baking soda in a bowl. In another bowl mix the bananas, butter, eggs, yogurt/or sour cream, and vanilla. Add the flour mixture to the wet ingredients. Stir until just barely combined. If adding any 'mix ins' then add those when there are still a few streaks of flour left. No overmixing! Pour into the loaf pan and spread evenly. If using a crumble, add that now. You can also top with a few spoons of turbinado or coarse sugar. Bake for 45-55 minutes until a toothpick inserted comes out clean. If the top is browning too quickly, tent with foil to protect it. 

*If adding nuts, use about 1 cup of toasted nuts of your choice 

*If adding chocolate, use 1/2 cup of grated chocolate or mini chips

*If adding blueberries or other such things with a higher moisture content, use 1 to 1 1/2 cups, tossed in 1 tablespoon of flour before adding to the mixture.

*If topping with a crumble: Stir together 1/3 cup brown sugar, 1/3 cup oats, 1 T flour and a pinch of salt with 2 tablespoons of butter and then crumble on top of the batter before baking.

YUM YUM YUM

Bake 17: Finale Lemon Cream Scones

Here we are at the end of series 1... but it is the 1st of many so don't fret.

To top off the first series we have an easy scone in one of my favorite flavors: lemon. This scone is not a dry sad scone, the cream keeps it moist and the lemon brings a tart hit of flavor. They are best the same day but can be saved and slathered with butter or honey for that mid day tea break we all need.

Ingredients

2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

zest of two lemons

1/2 cup chilled butter cut into 1/2 inch cubes 

1 cup of heavy or whipping cream

Preheat the oven to 425 degrees and prep a baking sheet with parchment paper or a silpat baking sheet. 

In a food processor, pulse the flour, sugar, baking powder, salt and lemon zest until combined.

Add the cubed butter, pulse 5-6 times or until the butter is in medium chunks. Add the cream and pulse 15-20 times until the dough comes together in medium pieces. 

Scrape the dough onto a clean surface, press together to form a cohesive dough and fold the dough in half and press together, turn, repeat 2 more times. Press into a circle about 1 inch thick. Cut into 8 wedges.

Place the wedges on the baking sheet. If you are less keen on tart flavors, brush the scones with a beaten egg and sprinkle with coarse sugar. If you are keen on tart flavors, cook the scones as they are and then glaze them after they have baked with the juice of one lemon mixed with 1 cup of powdered sugar. 

Cook the scones for 15 minutes, turning once. Cool slightly before glazing or consuming. YUM.

Bonus Camping Edition: Skillet Cornbread with Honey Butter

Baking is portable! Baking can happen outside! Baking can happen while you are camping! The temperatures allowed for chili so of course we baked up some cornbread to go with it. You can bake on a fire directly or using a camp stove, just make sure you get the foil tight so it can create a little oven space inside and cook the top of the cornbread. You can also put a smoldering piece of wood over the top of the cornbread (as we did) to ensure the top cooks through.

Ingredients

1 cup fine ground cornmeal

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup dark brown sugar

1/2 cup salted butter, cut into small pieces

1 large egg

1 cup whole milk

Butter or oil for your cast iron pan

For camping, mix the cornmeal, flour, powder, soda, and sugar in one container, and then the butter, egg and milk in a jar. At your campsite, make sure your fire or camp stove is heated and ready to go. Pour your wet ingredients into the container of the dry ingredients and mix. 

Heat up your cast iron pan on the fire, melting butter or oil in the pan. Pour in the cornbread batter and cover the pan with foil, crimping the edges to be sure it is sealed well. Cook until it looks done. 

If you are feeling fancy you can use some chopped bacon to oil the cast iron and then mix it into the batter. and skip using butter or oil. We were feeling fancy. 

Honey Butter is so very easy to make. Take 1/2 cup of soft salted butter and mix in honey. I use 1/4 - 1/3 of honey depending on the honey flavor. Our camping honey butter was made with 1/3 cup of fresh honey from my sister-in-law's backyard hive and it is amazing.

Bonus: Sweet Sourdough Zucchini Bread

When it was time again to feed Bertha (my sourdough starter), I did some research about zucchini and sourdough  as we have a small mountain of zucchini from the garden that need to be consumed. Sourdough starter seems to work well in both zucchini and banana quick breads so off we went.

I think next time I would do butter instead of the vegetable oil in the batter and it would definitely work without the added chocolate chips and glaze but then it wouldn't be a sweet treat, just a regular treat. 

Ingredients

1 cup flour

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

2 eggs

3/4 cup fed sourdough starter

1/4 cup vegetable oil

1 teaspoon vanilla

1 cup shredded zucchini (after shredding, lay on paper towels and sprinkle lightly with salt, allow to sit for 10 minutes at least and then press the moisture out with the paper towels before adding it to the mix)

1/2 cup mini chocolate chips

1/4 cup butter

1/4 cup brown sugar

2 teaspoons milk

Prep a loaf pan with butter or cooking spray with flour. Preheat the oven to 350 degrees.

Sift dry ingredients into a large bowl (flour, sugar, cinnamon, salt, baking soda, baking powder). In another bowl lightly beat eggs, stir in sourdough starter, vegetable oil and vanilla. Gently fold the wet ingredients into the flour mixture. When there are still flour streaks, fold in the zucchini and chocolate chips. 

Pour mixture into prepared loaf pan and back for 45-50 minutes.

While baking prepare the glaze by heating the butter, brown sugar, and milk in a small saucepan until smooth. Set aside. 

Remove the loaf when a toothpick comes out clean. While still in the pan, pour glaze over the loaf and allow to sit for at least 10 minutes.

Once cool turn out the loaf and enjoy!