Banana Nut Biscoff Bread

The addition of everyone’s favorite cookie butter into our Banana Nut Biscoff Bread balances out this recipe’s nuttiness with irresistible sweetness and a smooth, rich flavor. This Banana Nut Biscoff Bread is just as at home on your breakfast as it is alongside your afternoon cup of coffee.

Banana Nut Biscoff Bread
 

Makes 1 (8×5-inch) loaf
Ingredients
  • 3 ripe medium bananas (210 grams)
  • ¾ cup (192 grams) Biscoff cookie butter spread, divided
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (57 grams) chopped walnuts*

Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour an 8×5-inch loaf pan.
  2. In a large bowl, mash bananas until mostly smooth. Stir in ½ cup (128 grams) Biscoff spread and melted butter. Add flour, sugar, egg, baking soda, vanilla, and salt, stirring until thick and combined. Fold in walnuts. Spread batter in prepared pan. Top with remaining ¼ cup (64 grams) Biscoff spread, and swirl into batter with a knife.
  3. Bake for 50 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Notes
*Additional chopped walnuts can be placed on top of batter before baking for a beautiful presentation.

Pro Tip: Freeze overripe bananas in the peel to use in recipes like this for an even stronger banana flavor and easy mashing. Let thaw at room temperature before using.

3.5.3251

 

The post Banana Nut Biscoff Bread appeared first on Bake from Scratch.

Nutella Banana Bread

Yes, Nutella makes everything better—but the true star of this nutty Nutella Banana Bread is the Chocolate Hazelnut Streusel. 

Nutella Banana Bread
 

Makes 1 (8½x4½-inch) loaf
Ingredients
  • 1⅔ cups (209 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1.25 grams) baking powder
  • 1⅛ cups (255 grams) mashed banana (about 3 medium bananas)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ⅓ cup plus 2 teaspoons (85 grams) canola oil
  • ¼ cup (60 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (128 grams) Nutella
  • Chocolate Hazelnut Streusel (recipe follows)

Instructions
  1. flour an 8½x4½-inch loaf pan.
  2. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In a large bowl, whisk together mashed banana, sugar, eggs, oil, milk, and vanilla. Fold in flour mixture just until combined.
  3. In a small microwave-safe bowl, heat Nutella on high in 2 (15-second) intervals, stirring between each. Spoon half of batter into prepared pan; spoon half of warm Nutella over batter. Top with remaining batter and remaining Nutella; swirl together using a knife. Top with Chocolate Hazelnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

3.5.3251

Chocolate Hazelnut Streusek
 

Makes about 2 cups
Ingredients
  • ½ cup (63 grams) all-purpose flour
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 1½ tablespoons (7.5 grams) Dutch process cocoa powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ⅓ cup (38 grams) chopped hazelnuts
  • ⅓ cup (57 grams) chopped 60% cacao bittersweet chocolate morsels

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, brown sugar, cocoa, cinnamon, and salt. With mixer on low speed, add cold butter, beating until mixture is crumbly. Stir in hazelnuts and chocolate morsels by hand. Refrigerate until ready to use

3.5.3251

 

The post Nutella Banana Bread appeared first on Bake from Scratch.

Herbed Sour Cream Pull-Apart Loaf

Packed with fresh herbs, this buttery Herbed Sour Cream Pull-Apart Loaf has an extra-fluffy texture thanks to the addition of sour cream in the dough.

Pick up a copy of our January/February 2020 for more ways with sour cream!

Herbed Sour Cream Pull-Apart Loaf
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3¼ cups (413 grams) bread flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt, divided
  • 1 cup (240 grams) sour cream
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (60 grams) water
  • 1 large egg (50 grams), room temperature
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) minced garlic
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 tablespoon (2 grams) chopped fresh thyme
  • 1 tablespoon (2 grams) chopped fresh parsley
  • ½ teaspoon (2 grams) flaked sea salt
  • Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups (191 grams) flour, sugar, yeast, and 1½ teaspoons (4.5 grams) kosher salt by hand.
  2. In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  3. With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups (222 grams) flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.
  4. Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon (1.5 grams) kosher salt.
  6. Divide dough into 36 pieces (22 grams each). With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Sprinkle dough with flaked salt.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.

3.5.3251

 

 

The post Herbed Sour Cream Pull-Apart Loaf appeared first on Bake from Scratch.

Apple Oat Bread

There’s nothing more comforting than the aroma of this Apple Oat Bread brimming with fresh apple chunks and a symphony of fall spices wafting through your kitchen. We souped up the familiar yeasted apple bread by adding a hefty dose of apple cider to the dough of our Apple Oat Bread for a crisp, tangy kick and a thick Oat Streusel topping for epic crunch.

Apple Oat Bread
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3⅔ cups (466 grams) bread flour
  • 1 cup (80 grams) old-fashioned oats
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) instant yeast*
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1¼ cups (300 grams) warm apple cider (120°F/49°C to 130°F/54°C)
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 cup (121 grams) chopped Honeycrisp apple (about 1 apple)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Oat Streusel (recipe follows)
  • Softened butter or apple butter, to serve

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, oats, sugar, salt, yeast, cinnamon, nutmeg, allspice, and cloves by hand.
  2. In a small bowl, whisk together warm apple cider and melted butter. Add cider mixture to flour mixture, and beat at medium speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 5 minutes. Add apple, and beat until most of apple pieces are picked up by dough, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and knead gently to completely incorporate apple, about 5 times. Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Spray a 9×5-inch loaf pan with cooking spray.
  5. Lightly pat dough into a 9-inch circle. Fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush top of loaf with egg wash, and sprinkle with Oat Streusel.
  8. Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 50 to 55 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Serve with softened butter or apple butter.

Notes
*We used Platinum® Yeast from Red Star®.

3.5.3251

Oat Streusel
 

Makes ¾ cup
Ingredients
  • ¼ cup (31 grams) all-purpose flour
  • 3 tablespoons (15 grams) old-fashioned oats
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions
  1. In a small bowl, stir together flour, oats, sugar, cinnamon, salt, and nutmeg. Add melted butter, and stir until mixture is crumbly.

3.5.3251

 

The post Apple Oat Bread appeared first on Bake from Scratch.