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Just like everyone else, I also have a long list my tried and tested [and improved!] banana bread recipes but that does not stop me from tinkering with a new recipe whenever I have some ageing bananas around. While I am not adverse to nuts in my banana bread, I tend to sidestep walnuts in favor of pecans or hazelnuts. Similarly, instead of chocolate chips, I will invariably resort to chopped dark chocolate or even Nutella because they melt to form larger pockets of chocolaty goodness. This particular recipe is part of the Bon Appétit collection of baking essentials and gets its signature taste from the earthy tones of unrefined dark brown sugar. A liberal dose of mascarpone cheese helps to keep the texture moist without the batter turning dense or sticky which, I believe, can only be the hallmark of a ‘best’ banana bread.



Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

3/4 teaspoon kosher salt

1 cup dark brown sugar, packed

1/3 cup mascarpone or Greek yogurt

1/4 cup unsalted butter, room temperature

2 large eggs, room temperature

4 large very ripe bananas, mashed

1/2 cup chopped semisweet chocolate

1/2 cup chopped walnuts


  • Preheat oven to 350°. Lightly coat a 8 ½” x 4½” loaf pan with nonstick spray and line with parchment.

  • Leave a generous overhang on long sides. Whisk flour, baking soda, and kosher salt in a medium bowl.

  • Using electric mixer on medium-high speed, beat the brown sugar, mascarpone, and butter in a bowl.

  • Beat till light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition.

  • Scrape down sides and bottom of bowl. Reduce speed, add flour mixture, and mix until just combined.

  • Add bananas and mix until combined. Fold in chocolate and walnuts. Scrape batter into prepared pan.

  • Smooth top and bake bread until a tester inserted into the center comes out clean, for 60-65 minutes.

  • Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let it cool completely.

Bon Appetit’s Best Banana Bread

This healthy banana bread with chopped prunes and whole meal flour is packed with a good measure of fibre and nutrients. The recipe from The Australian Women’s Weekly will help you start your day with a delicious and equally nutritious breakfast especially if have GI issues like bloating or dyspepsia that refuse to get better.



1 1/2 cups (240g) wholemeal self-raising flour

1 teaspoon ground cinnamon

2 teaspoons lemon rind, finely grated

100 g unsalted butter, softened

3/4 cup (165g) packed dark brown sugar

2 eggs, room temperature

1 1/2 cups mashed banana

1 cup (170g) prunes, chopped coarsely


  • Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan; line the base and long sides with baking paper.

  • Extend paper 2cm over sides. In a large bowl, sift flour and cinnamon; add rind, butter, sugar and eggs.

  • Beat with an electric mixer on low till all the ingredients are combined. Increase the speed to medium.

  • Beat mixture until smooth. Stir in banana and prunes. Spread mixture into pan and bake about 1 hour.

  • Skewer should come out clean and dry after testing from the centre. Stand bread in pan for 5 minutes.

  • Turn, top-side up, on wire rack to cool to room temperature. Cut into a few thick slices before serving.

Wholemeal Banana & Prune Bread

After endless days of scorching heat and limited water resources in many unfortunate areas over the island, we have finally been blessed with heavy showers this weekend. Cyclone Carlos, a severe tropical storm looms in the distance as we reap the benefits of its dense clouds and drop in temperature since a cyclone warning class 1 has been forecast today morning. Though the rainy weather confines us indoors, limiting our range of activities, many welcome the change to pursue their more domestic hobbies like reading, knitting or baking. While I need no excuse to bake, the cyclone did prompt me to put on my old kitchen mitts and apron to try this lovely Orange & Cranberry Bread from Sally’s Baking Addiction. With its tender fruity crumb and buttery streusel topping, I feel it would surely be a crowd pleaser at teatime especially with a cup of freshly brewed local vanilla tea on any day, rainy or not.



For the Streusel

1/4 cup (31g) all-purpose flour

2 tablespoons (30g) granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons (45g) unsalted butter

For the Cranberry Bread

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kitchen salt

1 cup (110g) fresh cranberries

1/2 cup (65g) chopped pecans

1 large egg, room temperature

1/2 cup (105g) light brown sugar

1/2 cup (100g) granulated sugar

1 cup (240ml) buttermilk

1/3 cup (80ml) vegetable oil

1 teaspoon vanilla extract

2 tablespoons orange zest

For the Orange Glaze

1 cup (120g) confectioners’ sugar

1-2 tablespoons orange juice

As much orange zest as you want


  • Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray or line base and sides with parchment paper.
  • Make the streusel by tossing flour, sugar and cinnamon together. Cut in the cold butter with a pastry cutter or a fork.

  • Some large crumbs are ok. To make the bread, toss flour, baking soda, salt, chopped cranberries, and pecans together.
  • In a medium bowl, whisk egg, brown and granulated sugars together until combined. Make sure there are no lumps.

  • Whisk in buttermilk, vegetable oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients.
  • Gently whisk until there are no more lumps. Try very hard not to over mix, which will result in a tough textured bread.

  • Pour the batter into prepared loaf pan. Top evenly streusel, pressing down gently into the top of the bread so it sticks.
  • Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning.

  • Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely.
  • Make the glaze by whisking the confectioners’ sugar and orange juice together in a small bowl. Add the orange zest.

  • Drizzle over the bread and cut to serve. Unglazed bread stays fresh covered tightly at room temperature for 5 days.
  • It can also be stored in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

Orange & Cranberry in a Bread

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