Broadway Daily Bread Banana Muffin Replica!

A few months ago Esther and I had a Banana Nut muffin from Broadway Daily Bread in San Antonio, they were soooooo moist, and delicious that we decided that we would start out on a quest for the perfect replica of this muffin! And here it is!!! At last :)
We did a synopsis on the BDB muffin and found it to be other then very moist, it had a distinct banana flavor that our previous muffin recipe didn't have, we debated wheather they had used banana extract or not, but came to the conclusion that it was due to the none usage of spices such as cloves, allspice, and cinnamon, and the secret to all of that delicious banana flavor we believe comes from the amount of bananas used in this recipe!
Try it out, and I believe you will find it becoming a family favorite!





INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts

1/2c. extra walnuts chopped not too small though!
DIRECTIONS
Preheat oven to 325 degrees F (150 degrees C). Grease 2 8inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

For the muffins, sprinkle with remaining nuts. Grease 12 muffin tins. Don't use cinnamon sugar on cups! Bake in a 350 oven and bake 20-25min.

Yields: 2 loaves of banana bread and 12 muffins

Cooks note: This makes alot! Feel free to 1/2 the recipe and make 1 loaf and 12 muffins!

Jesus said " I am the Bread of Life"........................

Mexican Bean Dip

4c. refried beans
3/4 c. guacamole
1/c. cooked ground beef
1/3c. chopped peppers (your choice, I used jalapeno and Anaheim)
3/4 c. shredded cheese
1/2c. shredded lettuce
1/3c. chopped tomatoes
1/3c. chopped purple onion
1/2 c. sour cream mixed with 2t. chili powder, 1/4t. red pepper, 1/2t. garlic salt

Layer the ingredients in order in a 13x9in. pan. And dollop with the sour cream.
Serve cold with tortilla chips.

Enjoy!
Chef Hannah

PB and J Tarts

1/2 c. butter
3/4c. sugar
1/2 t. vanilla
1 egg
1c. creamy peanut butter
1 1/2 c. flour
1/2 t. baking powder
3/4 t. salt
3/4 c. jam
1/3 c. coarsely chopped lightly salted peanuts

In a bowl, cream the butter, and sugar. Add egg, Pb, and vanilla. Mix in the flour, baking powder and salt. Divide dough into 12 equal balls. Leaving a little extra for sprinkling on later. You may have to put a little flour on your hands.

Grease 12 muffin cups, put dough into cups and gently push it into the bottom and sides. Don't worry if it doesn't go all the way to the top! Divide jam evenly throughout the cups, then sprinkle with remaining dough and nuts. Bake at 350 for 12-15min. Cool completely before removing.


Esther and I changed around this recipe a little to make it a little more unique and fun! Originally it would be doubled and put into a 13x9in. pan. So if you want to make these but don't have as much time to be creative, try it that way. The assembly is the same!

These are my Dads favorite!
Chef Hannah

The Best Carrot Cake Ever!

1 ½ c. oats
¾ c. butter
2 ½ c. boiling water
2 5/8 c. wheat flour
1 ½ t. soda
1 1/8 t. salt
1 ½ t. cinnamon
3/8 t. nutmeg
3 eggs
1 7/8 c. honey
1 ½ t. vanilla
1c. raisins
1c. grated carrots
1c. chopped pecans

Combine oats, butter, and boiling water in a large bowl, let stand 20min. Sift flour, soda, salt, cinnamon and nutmeg together. Beat eggs until light and fluffy. Add honey in fine stream, mixing well. Add vanilla. Stir in oats mixture. Add sifted ingredients, about ½ c. at a time, beating well after each addition. Stir in raisins carrots, and nuts. Pour into a 13x9in. pan greased and floured. Bake at 350 for 30-40 min. Cool cake.

Icing
1 large and 1 small pkg. of cream cheese, softened
¼ c. butter
1/3 -1/2c. honey ½ t. vanilla
¾ c. chopped pecans

Beat cheese, butter. Add honey in fine stream while beating. Stir in pecans. Spread on top and sides of cake.

Chef Esther

Nutty Rosemary Bread

INGREDIENTS
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees F), divided
3/4 cup whole wheat flour
1/4 cup canola oil
1/4 cup honey
3 tablespoons cornmeal
1 tablespoon dried rosemary, crushed
1 teaspoon salt
5 cups wheat flour
1 cup chopped pecans
1 egg, beaten
DIRECTIONS
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the whole wheat flour, oil, honey, cornmeal, rosemary, salt, 1 cup bread flour and remaining water. Beat until smooth. Stir in enough remaining wheat flour to form a soft dough. Turn onto a floured surface; add pecans. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape into two loaves. Place in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
Brush egg over loaves. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.


I made this into round loaves, though you can do it either way with great success!
The nuts and herbs are a great complement to each other.

Chef Hannah

Bread dipping oil

3T. olive oil
4 cloves of garlic
1T. fresh basil
Dash of pepper, salt, and red pepper


Saute garlic in 1t. of oil. Remove and stir in remaining ingredients. Serve!
This is great served with french bread, and Spaghetti!

Chef Hannah