Category Archives: Brown Sugar

“Extreme” Walnut Banana Bread with Streusel Topping

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My freshman year of college, I used to live for coming home to my mom’s banana bread.

I would force her to make it and I think she loved making it for me just as much as I loved eating it.

Sometimes, I would come home and it would already be baking in the oven and the smell was like… rich waves of heaven.. haha!

But really, I thought she was a baking genius.  When she showed me the recipe she uses, I decided to try it myself and add some streusel.  It of course wasn’t as good as my moms, but it’s still a really awesome recipe.

 

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 “Extreme” Walnut Banana Bread with Streusel Topping

Adapted from:  All Recipes and Buns in My Oven

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup butter 
  • 1 cup granulated white sugar
  • 1 cup brown sugar
  • 3 large overripe bananas, mashed
  • 4 eggs, beaten
  • 1 cup walnuts
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup firmly packed brown sugar
  • 8 tbsp butter, cubed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
  2. Sift the flour, salt and baking soda into a large bowl.
  3. In a separate bowl, mix together the butter and sugar until smooth.
  4. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
  5. Make the streusel: mix together the flour, baking powder, cinnamon, and brown sugar.
  6. Cut in the butter and mix until crumbly.
  7. Evenly crumble the streusel over the banana bread mixture.
  8. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean.
  9. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely.

*Tip- Wrap in aluminum foil to keep in the moisture.

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Brown Sugar Blackberry Bundt Cake

I’m baaackk!!

Wowowowow! I had a great family reunion and Stuart’s and Jane’s (Kellen’s brother and now sister) wedding was amazing! Portland is absolutely beautiful and it was such a bummer coming back to such hot and humid weather.  It’s 112 degrees here today, can you believe that?!  It’s hell…literally!

I’m just going to do what I did when I went to New York and let the pictures I took describe the trip because words can’t do it justice. *Warning: This is a picture heavy post.

Chicago: 

Had to do it!  The Bean in Millennium Park.  P.S. My cousin just played there!

Portland:

All of the pictures so far have been taken at Jane’s parents’ beautiful home.
At the coast!

My poor attempt at a heart.

Yakuza Lounge… where I had the BEST burger of my life.
Not even exaggerating.

Original Pancake House!

VOODOO!!

Demolished.
Candy seeds?? Awesome!

Completely homemade.

My favorite picture. Such a ridiculously good looking family.

Anyway, like I said, I had an awesome time in Chicago with family and my aunt did a great job setting up and preparing everything for us.  It was so good to see all of my family that I haven’t seen in such a long time!  I couldn’t have asked for a better time in Portland.  The scenery is beautiful and we were so lucky to have been able to see the best of Portland right in Jane’s backyard.  The wedding ceremony was breathtaking, the weather was gorgeous, the food was delicious, and the hospitality was outstanding.  I can’t use enough positive adjectives to describe the time we had.

Buuttt, that was vacation and vacation always ends, so here I am!  I’m happy to be back and baking, though, especially since I have something so yummy to share with you all.  This recipe turned out awesome!  I wasn’t expecting the best of it because it’s one of those “I have too much of something, so I need to get rid of it” kind of recipes.  I had a surplus of blackberries just sitting in the freezer, so I decided that I’d make blackberry budnt cake.  I didn’t have any eggs, so I used flax eggs and the cake came out a little dense, but the taste is phenomenal!  I was pleasantly surprised at how great this tastes.  A+!

Brown Sugar Blackberry Bundt Cake
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
1 cup sour cream, room temperature
2 eggs at room temperature
1 teaspoon vanilla extract
1 & 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 & 1/2 cups fresh or frozen blackberries
1 tablespoon flour
1 tablespoon lemon juice

1. Preheat your oven to 350 and grease and flour a 9″ bundt pan. 

2. Place blackberries in a small bowl and toss with 1 tbsp flour and 1 tbsp lemon juice.
3. In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream and vanilla. Combine the flour, baking powder, and salt.  Stir it into the butter mixture until well blended; gently fold in your “floured” blackberries.  Carefully pour or spoon the batter into your prepared bundt pan.
4. Bake the cake for 55 to 60 minutes in a preheated oven. (I took mine out at 50 because a toothpick came out clean, but it could have stayed in a little longer; the center ended up being a little gooey.)  
5. Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate.  
*I added a lemon glaze on top of mine!