Bree's Banana Bread

Bree found this recipe on the internet and we have to admit -- it's really, really good! It's kind of become our go-to banana bread recipe.

Bree's Banana Bread

2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 whole eggs
4 mashed over-ripe bananas
1 tsp vanilla extract
1 tsp Apple Pie Spice OR generous sprinkles of cinnamon, allspice, and nutmeg
ground cloves (little sprinkle)

Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.

Combine flour, baking soda, salt and spices. In a separate bowl cream butter and brown sugar. Mash bananas and stir into creamed butter/sugar mixture. Add eggs and stir until all are blended. Gradually add flour mixture and mix with wooden spoon or spatula until all flour is mixed in. Don't overblend the batter.

Pour batter into pan and bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Let bread cool for a little bit then turn over onto a cooling rack.

Note: This recipe is easy to cut in half and make into mini loaves. One half recipe should yield 4 mini loaves. Use 2 bananas for half recipe.

Grandma Myrt's Banana Bread

My mom used to make this banana bread and I've always liked it ... she always called it Grandma Myrt's Banana Bread I guess because there are so many different recipes out there and she needed a way to distinguish this one from the others she had in her recipe box. 

Grandma Myrt's Banana Bread

3 - 4 very ripe Bananas (mashed)
2/3 cup Sugar
1 stick Margarine
1/2 tsp Vanilla extract
pinch Salt
2 cups Flour
1 tsp Baking Soda
Walnuts, chopped (optional)
1/3 - 1/2 cup Chocolate Chips (optional)

Cream sugar and margarine, then add mashed bananas and vanilla. Mix in dry ingredients. Batter will be lumpy and stiff. Place in greased and floured loaf pan. Bake at 300 degrees for 45 - 50 minutes. Toothpick should come out clean. Let cool before cutting.

Note:  Walnuts can be stirred into the batter or sprinkled on top of batter. Or both :)

Stuffed Bread

This is a Christmas classic. I've been making this ... forever. Cheri Glosser (from Kodak) gave me this recipe back in the day. I've adapted it a bit from time to time swapping out chicken for ham, and adding veggies like broccoli and mushrooms, but really the original recipe is best.

Stuffed Bread

2 pounds or packages Pizza Dough
1 pounds sliced Deli Ham (boiled ham is best)
1 – 2 packages sliced Pepperoni
2 packages grated Mozzarella
2 packages grated Cheddar Cheese
Parmesan Cheese
Salt and Pepper

Roll out one pound of dough on a floured work surface into a large oval/rectangle shape. Break ham into small pieces and cover the center surface of the dough with ham, leaving outside edges empty. Layer pepperoni slices on top of ham pieces and then spread a layer of mozzarella, then cheddar, then finish by sprinkling parmesan cheese over all. Salt and pepper as desired.

Starting at long side closest to you, begin to roll up dough, creating a long loaf. Try to end with open edge at the bottom of loaf. Pinch ends and tuck underneath loaf. Transfer loaf to an oiled cookie sheet. Brush oil on the outside surface of the loaf.

Bake at 350 degrees for 35 minutes or until bottom is golden brown. Yield: 2 loaves

Note: You’ll need to prepare and bake each loaf separately. The quantities given are for two loaves so you’ll need to divide in half to have the proper amounts for each loaf.

Zucchini Bread

Daniel and Meghan love this zucchini bread recipe so we're going to declare this the official Paine Family Zucchini Bread recipe! 

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chocolate chips
• 
  
• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• 
  
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• 
  
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.
• 
  
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.