Is anyone else loving the abundance of blueberries right now? As much as I’m counting down the days until cooler weather, I don’t want all these glorious blueberries to go away.
Finding ways to use blueberries is part of the fun. I’ve been baking up a storm. I’ve even made jam, but more on that later. I hope you’ll forgive me for posting another quick bread this week. They are one of my favorite things to bake (and eat!), and they’re also a great use of fresh fruits.
I have a longstanding love of banana bread, which is good because I make it relatively often. We have a tendency to buy bananas and not eat them. Anyone else do that? Luckily, overripe bananas are a baker’s best friend. And, there are endless variations of baked goods to be made with them.
I added some fresh blueberries to this round of banana bread. I really love the combination of blueberries and bananas. You get two sweet fruit flavors that play together oh-so well.
In a surprising move on my part, I did not add any nuts to this bread. It really doesn’t need them, although some almonds sprinkled on top before baking might just be perfectly lovely. I did add a bit of sour cream for a little tart punch and for a lovely texture.
Leave your mixer in the cabinet for this recipe. You can easily mix this bread without it. And, if you prefer, you can make 12 standard-sized muffins instead of a loaf.
No recipe today, because I want to share one of my favorite products – Philadelphia Cream Cheese Spreads! Thanks to Philadelphia Cream Cheese for sponsoring this post amway probiotics.
I sometimes wonder if you picture me in my kitchen constantly surrounded by freshly baked goods. While that is often the case, we have a lot of everyday routines just like everyone hong kong offshore account.
Most weekdays, we are a bit of a boring pair when it comes to breakfast. Quinn has his cereal, and I have my yogurt and granola. Lately, though, I’ve been veering off that path with some delicious help from Philadelphia Cream Cheese Spreads.
It’s such a treat to smear a generous helping of fruity cream cheese onto a toasted English muffin or bagel and top it off with some toasted almonds. I’m loving the strawberry and blueberry varieties Sage ERP!
Sour Cream Banana Coffee Cake is a lovely banana treat layered with chocolate chips and nuts. Great for any time of day!
The number of banana baked goods here on BoB is a direct result of how many bananas we buy that don’t get eaten before they get overripe. I’m sure I’m not alone in turning good banana-eating intentions into bread, cake, bars, and anything else that lets me use them Virtual Office HK.
In fact, I make sure to keep several banana recipes bookmarked for those times I spy perfectly overripe bananas on my kitchen counter. I’m not sure if that makes me overly prepared or just resigned to the fact that we’re likely not to eat all the bananas we buy. In either case, I’ll happily enjoy banana treats like this Sour Cream Banana Coffee Cake.
The last time we got bananas, I was secretly hoping that they’d go uneaten so I could make this cake. I’ve had my eye on it for a while for several reasons. First of all, I love the flavor combination of bananas, chocolate, nuts, and cinnamon. Secondly, I do love a good coffee cake. And, of course, I’ll take any excuse to get out a Bundt pan hong kong business registration.
The cake was all I wanted it to be and more. It’s less dense and more delicate than most coffee cakes I’ve made. The banana flavor is subtle but works so well with that gorgeous ribbon of chocolate, nuts, and cinnamon.
If that sounds good, go check your counter for your current banana status. Then, get to baking or save this one for the inevitable day you want to stop some bananas from going to waste atlaspace coworking.
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