Using whole wheat flour, seeds, and oil, this “healthyish” Banana Nut Bread is a guilt-free alternative to a traditional banana bread recipe.
I was provided products from OXO for this post, however all the opinions are my own.
When I started writing this post, I got to thinking about how many different banana bread recipes I’ve made. Turns out that this Banana Nut Bread is the 8th different banana bread recipe I’ve shared on The JavaCupcake Blog.
EIGHT!!! Can you believe it?
Other awesome banana bread recipes from JavaCupcake:
Unfortunately, I can’t eat nuts because I’m allergic to them… however my photographer Fanette of Frenchly Photography said this Banana Nut Bread was out-of-this-world delicious!
In fact, for the 2 days it was in her house, Fanette said this Banana Nut Bread was the only thing her 1 year old son, Jules, would eat! Now, if that isn’t the ultimate compliment… I don’t know what is!
So if you’re looking for a ‘healthyish’ version of banana bread, you must try this recipe for Banana Nut Bread!
Banana Nut Bread
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1/2 cup (120ml) vegetable oil
1 cup mashed banana, very ripe (3 large bananas)
2 large eggs
1 tsp vanilla extract
1 1/2 cups (190g) whole wheat flour
1/4 cup (35g) poppy seeds
1/4 cup (46g) sesame seeds
2/3 cup (135g) granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup (120g) chopped pecans
2 tsp sesame seeds
2 tsp poppy seeds
1 Tbsp granulated sugar
Preheat oven to 350 F degrees. Grease & flour a loaf pan.
In a large bowl, combine the wet ingredients: oil, bananas, eggs, and vanilla.
In another large bowl, whisk together the dry ingredients: flour, seeds, sugar, baking powder, and salt.
In two parts, add the dry flour mixture to the wet oil mixture. Fold until just combined.
Add the chopped nuts and fold gently to incorporate.
In a small bowl, combine the sugar and seeds.
Pour the batter into the prepared loaf pan and sprinkle sugar/seeds over the top.
Bake for 55-60 minutes or until the edges are dark golden brown and a toothpick comes out clean.
Cool the bread in the pan for 20 minutes before removing to a wire rack to cool completely.
With a few ingredients and a little time, you can make the most delicious farmhouse fresh bread that will taste better than anything store-bought!
‘Farm to Fork’
I’m so excited to bring you the first of many posts to come in my new series, ‘Farm to Fork’ with Good for You Farm. This series will show you how easy it is to use farm fresh ingredients to make delicious food for you and your family!
Good for You Farm is a veteran-owned farm run by Marc & Sarah Tucker in Midland, Virginia. I met Sarah at a caregiver event and was immediately drawn to her and her farm!
I’ve been out several times to visit GFY Farm, the animals and learn about the food she is producing!
On this visit, I wanted Sarah to teach me to make her super soft on the inside, crunchy on the outside farmhouse style fresh bread. Sarah makes this bread several times a week for her family and promised it was easy to make!
We even broadcast LIVE on Facebook to show everyone really how easy it is! (See the videos below)
I’m not a fan of yeast. For some reason, yeast never seems to work for me when I make it. I have no idea the concept of yeast, how it works and I just… ugh! can’t figure it out!
Luckily for me, however, I have fabulous friends who do know how to use yeast!
This farmhouse fresh bread is such a simple recipe that I was able to successfully make it again at my home! My dad even asked for the recipe so he could make it too!
My favorite way to eat this farmhouse fresh bread is hot from the oven and covered in homemade strawberry preserves. It’s heavenly.
(Don’t worry… I’ll be sharing the strawberry preserves recipe this summer!)
You can either follow the recipe at the bottom of this post or you can watch the two videos below. I honestly recommend watching the videos… because duh, I’m in them and they’re amazing… and then following the recipe.
Because if you’re anything like me with yeast… you’ll need all the help you can get!
Buy from Good For You Farm
If you’re interested in supporting the veteran owned GFY Farm or want to buy any of their products, check them out on Facebook!
Fluffy, soft, and delicious are three words that my husband used to describe these Yeast Dinner Rolls. He also said they’re the best dinner rolls he’s ever had!
I had dinner at Golden Corral for the first time a few weeks ago and fell in love with their over-sized dinner rolls. If you’ve never been there, it’s an all you can eat buffet where you can pig out on everything that’s horrible bad for you yet so delicious.
Out of all the things I ate at GC, I went back for seconds (okay, thirds) for their yeast dinner rolls!
After eating enough dinner rolls for a four people, I decided it was finally time to for me to delve into the world of yeast once more. I’ve you’ve followed me for some time you’ll know that I am afraid of yeast.
Seriously. Almost every time I’ve tried to bake with it, I mess it up. So taking on yeast dinner rolls was no small undertaking!
The most difficult part about the process of making these yeast dinner rolls was being patient. Waiting for butter or milk to cool so it wasn’t too hot or waiting for the dough to rise. I just wanted to hurry up and get it all done now!
Unfortunately, when making a good yeast dough, patience and time are two things that create a perfect result… not rushing!
In the end though, this dinner roll was so incredibly delicious and so light and fluffy I seriously could have consumed the entire tray of them on my own.
Well, I would have been able to if my husband didn’t eat them first. Dave was so incredibly impressed that I made this bread that he made me promise I would make them again!
Of course I will… just not today.
Yeast Dinner Rolls
Yield: 2-3 dozen
Prep Time: 5 hours
Cook Time: 15 minutes
Total Time: 5 hours15 minutes
4 tsp active dry yeast
1/2 cup warm water (warm, but not scalding hot from the tap is fine)
1 tsp granulated sugar
2 cups milk scalded and cooled to lukewarm
1/2 cup sugar
7-8 cups flour (plus more for the work surface)
3 Tbsp unsalted butter, melted & cooled
2 large eggs, whisked
2 tsp salt
1/2 cup unsalted butter for greasing the pan
1/4 cup unsalted butter, melted
In a small sauce pan, bring the 2 cups of milk almost to a boil then cool down to lukewarm. This is called "scalding the milk".
In the bowl of your stand mixer fitted with the dough hook, dissolve yeast & 1 tsp of sugar in the warm water.
Add the scaled, now lukewarm, milk and 1/2 cup of sugar along with 2 1/2 cups of flour and mix thoroughly.
Untouched, allow the mixture to stand until light and foamy, about 8-10 minutes.
Melt the butter and allow it to cool while the mixture is getting foamy.
Add the cooled melted butter, whisked eggs and salt and beat well until combined.
Add remaining flour and mix until it forms a soft ball. Let the dough rest for 10 minutes.
Spray the inside of a large bowl with non-stick oil spray.
Turn the mixer on medium high speed and allow the dough hook to knead the dough until it becomes smooth and satiny.
Turn out the dough into the oiled bowl. Turn it over a few times to coat the dough with the oil.
Cover bowl tightly with plastic wrap and put in a warm place to rise until the dough is doubled in size. This should take about 90 minutes.
Punch dough down with your fist.
On a lightly floured surface, roll out the dough into a large rectangle that is 1/2-in thick.
Fold the dough in half onto itself, short side to short side, and gently roll together to seal.
Let the dough rest for 10 minutes.
Grease a large baking sheet with butter. When I say large, I mean it... a giant one with tall sides.
Using a pizza roller, dough scraper, or a knife cut the dough in straight lines creating rolls. Remember, the dough will rise and double in size again so keep that in mind when cutting. Place the rolls on to the greased baking sheet.
Cover the rolls with a clean, damp towel and set in a warm place until they double in size... about an hour.
Preheat oven to 350F degrees and place rack in the center of the oven.
Bake rolls uncovered for about 15 minutes or until the tops are rich, golden brown.
Remove from the oven and immediately brush melted butter over the top of the rolls.
Crisp, salty outside with a soft, chewy inside make these traditional Bavarian pretzels a delicious treat! Serve sliced with butter or mustard and you’ve got the perfect afternoon snack!
It’s been on my bucket list to make the perfect replica of the German pretzels I’ve eaten for the last five years. Crispy outside with big chunks of salt and then chewy, fluffy and so flavorful on the inside… the Germans do pretzels right!
I’ve made pretzels before, but they were super soft and didn’t have that crunch I was looking for. So, after the first of the year, I set out to find a recipe for the perfect Traditional Bavarian Pretzels. I think I found it.
Besides their smaller size (I had lots of people to share these with so I made them smaller), these pretzels taste almost identical to the pretzels from the local bakery. My favorite way to serve them is sliced in half, smear butter on both sides, then sandwich back together to eat! My husband loves to eat these pretzels with a coarse grain mustard. You really can’t go wrong.
Despite the 2-3 hours they took to make and the number of steps necessary to perfect these pretzels, the recipe only consists of 8 simple ingredients. As a baker, I already have everything needed to make these, so I’m certain that you have all the ingredients in your cabinet as well.
Nothing fancy required. Simple, yet delicious. Pure pretzel perfection.
I also made a 90-second video (at the top) to show you just how simple it is to make these Traditional Bavarian Pretzels!
Traditional Bavarian Pretzels
Yield: 18 pretzels
Prep Time: 3 hours
Cook Time: 21 minutes
Total Time: 3 hours21 minutes
1 packet (1/4oz or 2 1/2 tsp) active dry yeast
1 Tbsp sugar
50 ml lukewarm milk (no hotter than 110F)
500 g (3 3/4 cup) all-purpose flour
250 ml lukewarm milk
1 tsp salt
40 g unsalted butter
1 liter water (4 cups)
3 Tbsp baking soda
1/4 cup coarse salt
1/4 cup flour, for kneading
Line a large baking sheet with parchment paper.
In the bowl of your stand mixer fitted with the dough hook, stir gently together the yeast, sugar and 50 ml lukewarm milk. Let sit for 15 minutes until frothy.
With the mixer on low, add the salt, flour and 250 ml lukewarm milk. Mix on medium-high speed for about 2 minutes until a dough ball forms. If all of the dough doesn't come up off the bottom of the bowl, add 1 Tbsp addition milk then mix again to form the ball.
Cover the bowl with a damp towel and place in a very warm place to rise. The dough should double in size. This should take about 30-45 minutes if the room is warm enough. (Hint: Turn on the oven to 350F and crack it open to help heat the room.)
On a lightly floured surface, knead the risen dough for about 2 minutes until smooth.
Weigh the dough ball in grams and divide by 18. Make 18 even balls of dough.
On a clean surface, roll each ball of dough into a sausage shape 30-35cm long with the center thicker than the ends. Form the dough into the pretzel shape and gently place on the prepared pan. Once all the dough is rolled and formed, let the pretzels rise for 20 minutes in a warm place. (NOTE: If the dough is not rising, it's not warm enough in your kitchen.)
After they have risen, place the tray of pretzels in the refrigerator to chill for 1 hour.
Prepare a second large baking sheet by generously spraying with cooking spray.
After the pretzels have chilled, boil the water in a large pot and gently add the baking soda. (NOTE: The solution will bubble up violently so use caution when adding the baking soda.)
Two at a time, using a slotted spoon or spatula, place the pretzels into the water. Flip them over a few times to coat them in water and boil for 30 seconds.
Lift the pretzels out of the pot and tap to drain the water off. Place them on the greased baking sheet.
Immediately sprinkle with coarse salt and cut a slit in the fattest part of the dough.
If you are using a non-stick pan, place a second sheet directly under the sheet the pretzels are on. This will help prevent the bottoms from burning.
In an unpreheated (cold) oven place the pan of pretzels on the upper-middle rack. Turn the oven on to 430F degrees and bake for 18-22 minutes or until the bottoms are a dark caramel brown color.
Turn the oven onto high broil and continue baking 3-5 minutes or until the tops are crisp, dark caramel brown. Some of the smaller ends may even get dark brown.
Allow to cool for 15 minutes then serve immediately. Best if eaten that day.
To serve Bavarian style, slice the pretzels in half and smear both halves with butter. Sandwich back together and enjoy!
The pretzels individually for 30 seconds in the boiling Natronwasser give (the pretzels swimming), get out with a slotted spoon, drain and sprinkle with coarse salt to taste. Thereafter, on a well greased baking sheet (do not use baking paper, the liquor destroyed it!). When the sheet is full, slide in a cold oven (!). An alarm clock on 18 minutes and put on 220 ° C (gas mark 4) heat. If the pretzels after about 18 - golden brown for 20 minutes they are ready.
Celebrate the holiday season with this traditional German Christmas Stollen filled with rum soaked raisins and topped with melted butter and sugar. It’s the perfect accompaniment to morning coffee or afternoon tea!
Every Christmas season in Germany, the local bakeries produce the most magnificent bread that I eat dozens of loaves of. This Weihnachtsstollen (Christmas Bread) dates back to the 1500’s in Germany when it was first made with oil because during the Advent season butter was prohibited. This oil based dough was hard and tough and not as good as when made with butter. Over time, the people were allowed to use butter in the Stollen and it evolved into a sweeter, fruit-filled dough versus the flavorless dough of the 1500’s.
Today, the most popular and historic Stollen comes from Dresden and is baked and sold at the Dresden Christmas Market. This tradition has been taking place since the 1500’s and draws thousands of people to the market every Advent.
The traditional Stollen is baked in a long bell-shaped pan, but bakers all across Germany also bake it free form in an oval-shaped loaf like I made here.
Typically, I am not a fan of making yeasted dough, but I really wanted to learn to make my favorite German bread before I left Germany. This dough begins by mixing the flour and yeast together then adding warmed butter and milk. The technique works perfectly for me because I always seem to ruin the dough when I have to mix the yeast with sugar and warm milk first. This method of adding everything at once to the mixer makes it practically impossible to mess up.
This recipe comes from a baking Facebook group that I’m a part of. An older gentleman that’s in the group has been making hundreds of loaves of this German Christmas Stollen for decades and was kind enough to share his family recipe.
I tried his recipe exactly as he wrote it and I ended up burning the bottoms of the bread. It still tasted amazing, just a little too brown on the underside with an aftertaste that was less than to be desired.
So, I tried the recipe again making a few adjustments. I added more rum, raisins and candied orange to the dough as well as doubling up on the baking sheet, lowering the temperature and raising the rack in the oven. All of these changes helped to make the perfect Weihnachtsstollen you see here!
I love how beautiful the Stollen looks on the platter with my Christmas decorations on my dining table. Serve the Stollen with butter and a hot cup of coffee and you’ve got the perfect treat for friends and family.
I even got out my beautiful Bavarian porcelain and antique gold silverware to enjoy a cup of coffee and Stollen when my German friend Mariele came for a visit. We sipped on coffee and ate as our children played. It was perfect.
Do you have a favorite Christmas bread? Have you ever made this Weihnachtsstollen before? I’d love to hear about it!
Merry Christmas and Happy Baking!
German Christmas Stollen
Yield: 8 loaves
Prep Time: 6 hours
Cook Time: 35 minutes
Total Time: 6 hours35 minutes
3 cups raisins
250g (one heaping cup) candied oranges
3/4 cup white rum
9 cups all-purpose flour, divided
4 packages active dry yeast
2 cups milk
1 cup unsalted butter
1 cup granulated sugar
2 teaspoons salt
4 large eggs, lightly beaten
1 tsp almond extract
1 grated & dried peels of an orange
1 grated & dried peels of a lemon
1/2 cup unsalted butter, melted
2-3 cups granulated sugar
1 cup powdered sugar
Oven size/large heavy/thick baking sheet (I used two large dark non-stick jelly-roll pans stacked on top of each other)
In a large bowl, combine the raisins, candied orange and rum. Soak for several hours or overnight.
Grate the orange & lemon. Place the grated peels on a baking sheet and dry in at 225F oven for 5 minutes. Set aside until ready to use.
In the bowl of your stand mixer fitted with the paddle attachment, mix together 3 cups of the flour and the yeast.
In a medium saucepan, heat the milk, butter, sugar and salt the butter has melted and the mixture is warm stirring constantly to melt the butter. Remove from the heat and let cool for 5 minutes. Once cooled, but still warm, add this mixture to the flour & yeast and mix on low until combined.
Scrape the sides of the bowl and add the beaten eggs, almond extract, and grated peels and mix on medium speed for 30 seconds.
Scrape the sides again and mix on high for 3 minutes.
By hand, stir in the raisins and oranges soaked in rum.
Replace the paddle with the dough hook on the mixer. Add 5 cups of flour and turn the mixer on medium for 3-4 minutes.
Remove the dough from the bowl and place on a counter covered in 1 cup of flour. Knead the flour into the dough for 4 minutes. Pat the dough into a large ball.
Oil a large bowl and place the dough ball into the bowl, turning to coat the outside in the oil. Cover the bowl with plastic wrap and set in a warm, moist place for 90 minutes or until doubled in size.
Punch down dough 3-4 times.
Remove the dough from the bowl divide into 8 even pieces. I weighed the dough in grams then divided by 8. I weighed each dough ball to the same size to ensure consistency among my loaves.
Cover with a towel and let rest for 10 minutes.
Form each piece of weighed dough into an oval shaped loaf the place on a baking sheet covered in parchment paper.
Once all the dough is on the baking sheet, cover with a cloth and let rise until doubled in size, about 45 minutes.
Preheat oven to 375F degrees if using a light baking sheet. Preheat oven to 350F degrees if using a non-stick/dark baking sheet.
Bake the dough for 30 minutes on the top rack in your oven. Rotate the pan 180 degrees then bake 5 more minutes. Check the bottom of the loaves to ensure they are not burning. Bake 5 more minutes if necessary but do not over bake! The loaves will be perfect when the bottoms are golden and the tops are firm and a light brown.
Remove the baked loaves from the sheet and allow them to cool on racks until completely cool.
Place the 2-3 cups of sugar into a rectangle baking dish.
Brush melted butter over the entire top surface of each loaf the place in the baking dish with the sugar. Scoop the sugar over the entire loaf so it's covered completely. Tap off any extra and then place back on the cooling rack. Repeat with all the loaves.
Dust a generous amount of powdered sugar over the top of each loaf.
Wrap in plastic wrap or place in a gift bag for storage. Do not place in a plastic box, the sugar will melt into the bread.
The Stollen will stay fresh for 2-3 days but after that will begin to dry out. It's best if enjoyed immediately!
Check out these other German recipes I have made since living here!
Take your banana bread to the next level by making this simple, delicious Pumpkin Banana Bread with a Chocolate Glaze! It’s moist, flavorful and so easy to make!
I’ve teamed up with 25 amazing bloggers to bring you this mouthwatering round-up of incredible Thanksgiving recipes!
So make sure to scroll down to see all the amazing recipes, visit their blogs and enter to win!
I had a few bananas that need to be made into bread but was tired of the same ole recipe. So, for this bread since it was just about to be pumpkin season, I thought why don’t I add pumpkin to my traditional batter and see how that turns out?
And that’s what I did!
This recipe made one large loaf and one smaller one to share with a friend. You can see in the picture above the two sizes I got. I’m sure you could use two medium size pans to get two of the same size or several small ones or even fill up the big one to the brim!
Adding a chocolate glaze to the top of my bread was an after thought, but boy am I glad I did! That bit of extra bitter sweetness is the perfect decadence that makes this bread really special!
That and I used my beautiful new Bavarian porcelain china to enjoy a slice of bread and a cup of tea. Everything tastes better when it’s served on something pretty!
Pumpkin Banana Bread
Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour15 minutes
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tsp vanilla
1 cup pumpkin puree (not pumpkin pie mix)
2 large bananas, mashed
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
50g dark chocolate, chopped
50g heavy cream
Preheat oven to 350F degrees. Grease, flour and line with parchment paper one large 9x5in loaf pan. Prep a second, smaller pan (whatever you have on hand) the same way. This recipe makes enough for one large loaf with some leftover for a smaller as well.
In the bowl of your stand mixer, cream together the butter and sugar for 1 minute. Add the eggs and vanilla and beat together for 2 minutes until light and fluffy.
Mix in the pumpkin puree and the mashed bananas until incorporated. Make sure to scrape the sides of the bowl to ensure everything is mixed together.
In another bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add this to the wet mixture in two parts mixing until just combined. Do not over mix!
Pour about 2/3 of the batter into the large prepared pan or enough to fill leaving about 3/4in of the pan free. Pour the remaining in the smaller pan.
Bake for 50-60 minutes or until a toothpick comes out of the center clean. If you underbake the bread will fall in the center. The smaller loaf will take less time, check after 20-30 minutes.
Allow the breads to cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Once cool, melt together the milk and the chocolate slowly in a microwave until smooth. (20 second increments and mix after each, it won't take long)
Pour the chocolate over the loaves and spread gently to the edges. You want most of the chocolate on the top, not the sides. Do not slice until the chocolate has set.
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