BLOGOODIE #3: Banana Cinnamon Loaf

Hello friends! Wow it's been an extremely long, long time since I've blogged. Extremely long. But! I'm back! And back I shall be for a while now! It seems that ever since I've moved back to Toronto with my boyfriend that I've been baking like a sugar hungry crazy person. Sometimes it scares me. My boyfriend quite likes it though, I don't see him complaining about this resurfaced habit of mine. But anywho, let's get down to business.

Banana Cinnamon Loaf. Now, if you heard this correctly, your mouth should already be watering. Mine is. This loaf just came out of the oven and I took it upon myself of crimping off a small piece from the top.... It. Was. Delicious. So how about you give it a try!

Here's a photo of this magnificent creation. 

What do you think? Mouth-watering worthy? 

So here's what you'll need. 

• 1/2 cup butter, melted
• 1 cup brown sugar
• 3 ripe bananas, mashed (I usually freeze my bananas when they turn dark brown/black. They're perfect for baking)
• 2 eggs
• 1 tbsp milk
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract
• • 1/2 tsp salt 
  
  
  Before we begin, preheat your oven to 325 degrees F. 
  
  
  To start off this beast, mash the bananas and milk in a large bowl. I usually use frozen black bananas that have become too ripe to exist on my shelf, which is why they get thrown in the frozen dungeon (aka freezer). Next, beat the 2 eggs into the mixture and add the vanilla extract. Add the melted butter and brown sugar and mix until it looks like a big bowl of brown sludge. (YUM!) now for the dry mix. Now, while most blogs and recipes say to separate the dry mixture from the wet prior to combining the two, I like to just add it as I go. I've never had a problem AND you save on dirtying another dish. BOOM. Best idea ever! So go ahead and add your baking powder, baking soda, cinnamon and salt to the bundle of joy. I add the flour at the very end. I always try to sift the flour, as it gives it a fluffier texture. Sift and stir the flour in until you have a nice even brown mixture. 
  
  
  Grease your 9x5" pan with either butter or Pam. I use butter because it never sticks if you apply it evenly. 
  
  
  Last but not least, add the entire mixture in the loaf pan, throw it in the oven and WAHLA! Wait for the magic. Approximately 1hr 10min of magic. Or until you can poke a stick in it without any wet dough sticking to it. 
  
  
  

  
  

  

  
  

  Hope you enjoyed this post and please try this recipe! You won't regret it! It makes a perfect treat or breakfast bread or gift for a dinner host. 
  
  
  Til next time,
  
  
  Baking Bee. 
  
  
  
  

BLOGOODIE #2: Apple Oatmeal Bars

Hey everyone, I baked up a delicious Apple Oatmeal Bar for you all to try out. It can be altered a variety of ways, such as adding raisons, fresh or dried fruit, chocolate chips, etc. according to your cravings. For these bars, I added one full apple and a pinch of cinnamon. Try these babies out and tell me how it goes!

Enjoy Behbehs!

Liquified

Dry it up!

Get oaty

Chop that apple

And add 'er in

Mix that baby up

Spread equally in the pan

BAKE! BAKE! BAKE!

OM NOM NOM

Recipe:

1 egg

1 tbsp milk

3/4 sugar

1/2 packed brown sugar

3 tbsp oil

1 tsp vanilla (I always add more)

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 oats

1 diced apple

Instructions

Combine the wet ingredients in a large bowl--egg, milk, sugars, oil, vanilla--until creamy. Next, add the dry ingredients to the wet ingredients--flour, baking soda, salt, cinnamon--until it looks mixed. Add the oats, then the apples until everything looks mixed well. Add the mixture to a 13-inX9-in greased pan (either PAM or butter) and pop'er in the oven! Bake for 25-30 minutes, or until brown, and take it out! Let it cool for 10ish minutes and wuhlah!! You're good to go! Buon Appetito!!

- Baking Bee

BLOGOODIE #1: PB&Nutella&Raison Bars

Hello! I have created a second blog to share the engrossment I have for baking. Not only do I love fashion and all things lovely, but I like to bake and reinvent recipes to make them extra delicious! Sooo, my first blogoodie is a Peanut Butter Nutella Raison Bar. I am unsure of how many calories are in it, but I say, if you're going to eat any kind of baked good, they ain't usually that good for you! (health-wise that is) They are good in that they taste freakin DELICIOUS! If you're counting calories, why are you baking?!? Anyways, take a look at the pictures and recipe and try it yourself! 

Enjoy Behbehs!

Let's get oaty

 Meet the raisons!

 Placed in its baking home

 Oven time! Burn baby burn!

 Check if this bad boy is ready or not

 It's a winner! Ding! Ding! Ding!

 Let it cool down will yeah?

Your tummy is saying yummy

 Thumbs up for a good job!

Raving Recipe

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 creamy peanut butter

1/4 nutella

1 egg

1 tsp vanilla extract (I always add a little more)

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 tsp baking soda

1/4 tsp salt

1 cup raisons (or chocolate chips or nuts)

Icing (Optional)

1/2 cup confectioners' sugar

2 tbsp creamy peanut butter

2 tbsp milk

Instructions

First start by preheating the oven to 350 degrees. In a large mixing bowl, mix the wet ingredients - butter, sugars, peanut butter, nutella, egg, vanilla. In another mixing bowl, combine the dry ingredients - flour, baking soda, salt (sometimes I just add the dry ingredients right in with the wet to save myself from dirtying another bowl). Next, gradually combine the two ingredients. The mixture should look soft, not too wet and not too dry. Add the oats, then the raisons until everything looks nicely combined.

Spray a 13-inX9-in pan with PAM, or lightly grease with butter to avoid sticking. Bake for 20-25 minutes, or poke a toothpick in the middle to see if the batter sticks. If all is clear, take-er out!

Cool on a rack for 10ish minutes, add the icing if you've made it, and SERVE AWAY!

These are extremely simple and taste great! Let me know if you have any problems and I will help you out! Practice makes perfect.

~baking bee