Perfectly moist BANANA BREAD
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Thanks for checking out my wildly popular Banana Bread recipe video! This banana bread is soo yummy and so much better than anything you can buy at the grocery store. And last I checked it was the most viewed banana bread recipe video on YouTube! ???? (thank you!!!!)
Give this Perfectly moist BANANA BREAD recipe a try! And are sure to take me on instagram!
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Almond Flour -
Almond extract-
Perfectly Moist Banana Bread Recipe
4 ripe Bananas
1 cup of White Sugar (you can use less according to desired sweetness)
1 cup of Brown Sugar (you can use less according to desired sweetness)5 Eggs
1 cup of Butter
2 teaspoons of Vanilla Extract
2 teaspoons of Almond Extract
1 cup of All Purpose Flour
1 cup of Almond Flour or Almond meal
2 teaspoons of Baking Soda
Mash bananas and add sugar and then beat in butter and then eggs and extracts, then combine in the remaining ingredients. Divide mixture into two greased loaf pans and baking in a preheated 350 degree oven for 1 hour. Then cool and enjoy!!
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
Ginger Mascarpone Frosting:
Yield: frosts one 9-inch cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Easy Apple Bread Recipe
Loaded with warm spices and apple flavors, this Apple Bread recipe is perfect for fall. You won’t believe how simple and quick it is to make this recipe, and it will make your mouth water as the aroma wafts through the kitchen once it’s in the oven. It has such a tender, buttery, and moist crumb with a wonderfully crispy crust, making for the ideal breakfast or snack everyone will love.
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Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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