sweet bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!

Yogurt Banana Bread

bananas (about 3 bananas) (0.42)

plain yogurt (0.67)

eggs (0.46)

sugar (0.40)

Tbsp butter, melted (0.52)

tsp vanilla extract (0.30)

all-purpose flour (0.23)

tsp baking powder (0.02)

tsp baking soda (0.02)

salt (0.02)

tsp nutmeg (0.02)

walnuts (0.60)

Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.

Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they&#039;re well combined.

In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.

Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.

Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).

After baking, let the banana bread cool in the pan for about 15 minutes. Once it&#039;s slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

https://embed.mediavine.com/videos/b9vtnrbgyvyzulg8kyei

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Learn how to with my step by step recipe. INTERMEDIATE - This is an easy brioche recipe, but requires a stand mixer. The dough is slightly harder to manage than a regular lean dough. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Brioche Bread Recipe

milk

½ tsp active dry yeast (about 9 g)

tsp honey

large eggs (You can also use 4 large eggs)

vanilla

2.1 oz granulated white sugar (5 tbsp)

17.6 oz AP flour (4 cups + 2 tbsp (Spoon and leveled))

½ tsp sea salt (fine grind)

unsalted butter

Measure all the ingredients.

Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.

Add the eggs and yolks, and whisk gently to break the egg yolks.

Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.

With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 - 5 minutes.

Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes.

Repeat with the other 3 portions of butter, kneading the dough for about 2 minutes after each addition. Make sure to stop the mixer to scrape down the sides of the bowl (and the bottom if needed) between kneading as well. You will have incorporated all the butter in about 9 - 10 minutes of kneading time.

Once all the butter is incorporated, scrape down the sides of the bowl (and bottom if needed), and knead the dough for a further 5 - 15 minutes on speed 5 or 6.

The dough will have been kneaded enough when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn’t stick to your fingertips. Rather than going by time, knead the dough until you have reached this consistency.

Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms.

Fold in the edges of the dough towards the middle and gently press them into the dough (see pictures in the post for more information). Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball.

Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).

Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.

Turn the dough out onto a lightly floured surface, and press down gently to deflate the dough with your hands. Fold in the edges again as before towards the middle and press them in. Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.

Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.

Making the dough

Remove the chilled dough from the fridge. The dough will be much easier to work with now.

Butter and dust two 8.5 x 4 inch, standard loaf pans with flour. (You can also use 9 x 5 inch loaf pans).

Keep a bowl of flour, a pastry brush and a dough scraper/cutter ready as well.

Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, and then divide it into two EQUAL portions, using the dough cutter or a sharp knife.

Now you&#x27;ve got two dough portions to make two brioche bread loaves.

Shaping and baking the bread

Weigh one portion of the loaf and divide it into 8 equal portions.

For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball (see pictures in the post for more details). Repeat with the other dough portions to get 8 smooth dough balls.

Place the dough balls in the loaf pan in a zig-zag manner. This will likely be a fairly snug fit.

After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside.

Nantaise brioche loaf

Divide one portion of the dough into 3 equal portions.

Flatten each portion into a small rectangle. Then tightly roll up the rectangle to form a tube. Using your palms, and a back and forth motion, roll out the dough into a 14 inch long bread rope. Apply light but even pressure to get a bread rope with even width.

Repeat with the other two portions.

Now you have three 14 inch long bread ropes. Bring the ends of the three ropes together and pinch to seal. Braid the dough, while being careful to avoid any loose folds and to not stretch the dough ropes at the same time. Once braided, the bread loaf should be a little longer than the length of the pan (about 9 - 10 inches).

Pinch to seal the other end. Using your palms, press down the ends of the bread to flatten them against the work surface. Tuck the flattened ends to get a lovely, rounded loaf.

Carefully transfer this to the buttered and floured bread pan. Flatten slightly to fit the loaf pan.

Cover with plastic wrap and set aside.

Braided brioche loaf

Follow the same shaping instructions as for my white bread loaf in this recipe to form a regular bread loaf shape.

Regular bread loaf

Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size, and almost reaching the top of the pan. Preheat the oven to 325°F/163°C before baking the loaves.

Once doubled in size, brush the tops with an egg wash. Optionally, you can also sprinkle some Swedish sugar pearls on top for a sweet crunch.

Bake in preheated oven until golden brown on top and the internal temperature registers 190°F/88°C. This can take about 35 - 45 minutes.

Remove from the oven and let the bread loaf cool slightly - about 5 minutes.

Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.

Proofing the bread before baking

This scrumptiously moist banana loaf is super easy and quick to prep, making it one of our favorite sweet bread recipes. This is the best banana bread recipe for a quick breakfast or light, sweet snack!

Easy Banana Bread Recipe

all purpose flour

baking soda

sugar

salt

bananas

eggs (room temperature)

safflower oil

Greek yogurt

Preheat oven to 350 degrees. Grease well 9&#215;5 inch baking dish.

In a large bowl whisk together flour, baking soda, sugar and salt.

In a medium bowl mix together mashed bananas, eggs, vanilla, oil and Greek yogurt.  Now add the wet mixture to the dry mixture and stir just until combined.

Pour into the prepared loaf pan.  Bake in the center of the oven for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool for 15 minutes before inverting.  Place on a wire rack to cool.  Cool completely before slicing.

Delicious! I had ripe bananas on my counter, and this was the perfect way to use them!

Yum, looks beautiful, Beth! I can’t resist banana bread! Looks positively delicious. ?

Yummy banana bread that's easy to make? I'm in.

I LOVE a good banana bread and I LOVE an easy recipe!  This banana bread looks so yummy too!

This banana bread is so moist!  Everyone needs a yummy classic banana bread recipe and this is it!

I'm always having those bananas sitting on the counter turning brown. I mean, what's the trick to buying the perfect amount to eat before they get brown? 

I've several banana bread recipes already, but am always on the lookout for a new one to try! Can't wait to test yours ... the photos make it look so yummy.

I have bananas I could use for this recipe right now. Thank you!

Your banana bread looks terrific, so moist! I love that yours doesn't incorporate nuts, my Mom always makes it with and I'm not a fan.

What a great recipe! So easy, perfectly moist, and a huge hit with my family! Can't wait to enjoy this again and again!

This is my favorite thing to do with old and brown bananas. So good!

I’ve made a lot of banana breads in my lifetime. Love the simplicity.  This is my go to banana bread from now on…

Banana bread is our favorite breakfast! I should try your recipe this weekend!

I love how quickly I can get this traditional bread into the oven. I know this won't last long around my family.

Looks really amazing! I can make this at home soon. so easy and crazy delicious!

Looks like we have a new favorite banana bread recipe! This looks amazing!

I love it that this banana bread is made with Greek yogurt...you won me over with that. Yay!

I love this easy banana bread recipe! Turns out perfect every time!

This Banana Bread looks so fluffy and delicious! This is a favorite in my house!

Yum!! I love banana bread and your version looks so good! I can't wait to try it!

My daughter was just making fun of me for having way too many bananas in the freezer, haha! I knew I'd find a good use for them! Can't wait to make this and share it with her.

I love banana bread so much and your version looks delicious! Can't wait to try the recipe!

Good banana bread is my guilty pleasure yours looks perfect I would love a slice now.

Homemade banana bread is the BEST! I love how easy this recipe is. On special occasions, I like to use banana bread for French toast and Banana Fosters. I will have to make this loaf soon and surprise the hubby!

You MUST try Coconut Lime Monkey Bread! It's sweet, a bit tangy, gooey on the inside, and a golden brown and crispy on the outside! There's more though, it has the most incredible lime glaze that really is like icing on the cake! You can make it and bake right away, or stick it in the fridge overnight and bake in the morning.&nbsp;

Coconut Lime Monkey Bread

Rhodes dinner rolls (frozen)

c. sugar

lime

c. shredded coconut

c. butter

lime juice

Tbsp butter (room temperature)

tsp coconut extract

Tbsp. milk (if needed for thinning)

lime zest

toasted shredded coconut

Thaw Rhodes rolls only until they are soft enough to cut with scissors. Grease a bundt ban with baking spray.

While rolls are thawing prepare lime sugar. Add sugar, lime zest, and shredded coconut to a shallow dish. Mix to combine. Set aside.

Melt butter in a shallow dish.

Cut rolls in quarters or in half, depending on how small you want each piece of bread to be. Dip each piece of roll in melted butter, then roll in sugar mixture. Place evenly in bundt pan, making sure seams don't line up. If you have extra butter set it aside until rolls have risen.

Cover with greased plastic wrap and let sit at room temperature until doubled in size. Time will vary depending on temperature of the room. Typically around 3-4 hours. Once rolls have risen, remelt remaining butter from the "dipping" process and drizzle it over monkey bread.

Bake at 350 degrees for 30-35 minutes. Check after the first 20 minutes of baking. If rolls are overbrowning they can be covered with aluminum foil for the remainder of baking time.&nbsp;

Let baked monkey bread sit in the bundt pan to cool for 5 minutes. Invert on a serving plate, or platter. Cool for about 5 more minutes. Drizzle with glaze.

If desired garnish with additional toasted coconut and lime zest.&nbsp;

Serve warm.

Monkey Bread

Make glaze while you are waiting for baked monkey bread to rest.

Whisk all glaze ingredients, except milk together. Glaze tends to have a mind of it's own. If it's too thick add a little milk. If it's too thin, add a little more powedered sugar.

Glaze

This recipe for Old Fashioned Sweet Bread is wonderful. You'll make it over and over again.

How to Make Old Fashioned Sweet Bread

all-purpose flour

baking powder

buttermilk

butter (melted)

vanilla extract

white granulated sugar

eggs

Whisk together the flour, baking powder and baking soda in a large bowl.

Add buttermilk, butter, vanilla extract, sugar and eggs. Stir well with spoon.

Pour into a 9 x 5 bread pan sprayed with cooking spray.  Bake in preheated 350 degree oven 45 to 50 minutes or until center tests done.

Cool 10 minutes and remove from pan.

A light, refreshing sweet bread that is delicious for a special occasion, or just a nice breakfast!

Lemon Blueberry Bread

oat flour ((gluten free if needed))

tbsp. baking powder

granular sweetener ((Sucanat, coconut sugar

lemon

lemon juice

lemon extract

apple sauce

almond milk ((or regular dairy milk))

blueberries ((fresh blueberries work too))

Preheat oven to 350 F. Then line a loaf pan with parchment and spritz it with oil.

Mix together all the dry ingredients in a large mixing bowl.

Add the wet ingredients, except the blueberries, and stir well to combine thoroughly.

Gently stir in the blueberries, being careful not to mix too much. Otherwise your batter will turn purple.

Pour into a parchment-lined, oiled loaf pan.

Drop the pan on the counter gently to settle the batter.Bake for 1 hour 15 minutes, placing a loose layer of foil over the bread in the last 15 minutes of baking.

Cool completely before slicing.

https://content.jwplatform.com/videos/1bDzaaxl.mp4

This lemon blueberry bread is pure, refreshing deliciousness. The lemon gives it a bit of lemony tang while the blueberries add their sweet, signature flavor.

Lemon Blueberry Bread Recipe

A delicious, gluten free banana walnut bread that&#039;s perfect for enjoying with a cup of coffee.

Oat Flour Banana Bread Recipe

walnuts

½ cup granular sweetener ((or ¾ cup for dessert-level sweetness))

pure vanilla extract

bananas ((very ripe))

coconut oil ((liquid))

Preheat

Mash

Mash the bananas with a fork or potato masher.

Add in all the other ingredients and whisk, stirring in the walnut last.

Pour

Bake

Bake for 50-60 minutes. Keep an eye on it towards the end. If it starts to get too brown on top, place a piece of loose foil over the top while baking.

https://content.jwplatform.com/videos/kO4QBBrs.mp4

This oat flour banana bread is deliciously gluten free and has a totally adjustable level of sweetness for those who like a milder sweetness or a stronger dessert type of sweetness.

A traditional recipe for Pulla - a buttery Finnish Cardamom Bread that tastes and smells heavenly. Think of this as Finnish Coffee bread- perfect for mornings or afternoon tea. This makes 2 extra-large braided loaves, feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)

Pulla (Traditional Finnish Cardamom Bread) 

active dry yeast

½ cup sugar

tsp salt

-7 cups all-purpose flour,

butter

egg egg wash)

If using whole cardamom pods, crack open the pods and lightly toast the seeds in a dry skillet for 45-60 seconds, stirring over medium heat until fragrant. Grind down to the consistency of sand with a mortar and pestle. You could do this step ahead, or use ground cardamom.

Heat milk to a simmer, let cool to lukewarm (you don&#8217;t want it over 110F which can kill the yeast) pour into a small bowl. Add a pinch of sugar and stir in yeast and let stand for 7 minutes. Check that yeast is dissolved and frothy.

In a stand mixer or large bowl, beat the eggs and sugar until lemon colored. Add the milk and yeast, cardamom and salt and beat until smooth. Mix in 2 cups of flour cup by cup, mixing until smooth and no lumps.  Add the softened butter and mix well &#8211; the dough will get beautifully glossy. Continue adding the flour, a 1/2 cup at a time, mixing to incorporate, adding flour until stiff enough to knead, yet still soft about 6 cups. Knead using a dough hook adding a little more flour as needed until the dough pulls away from the edges, and is satiny, about 5 minutes.  (The key here is to use as little flour as possible.) Alternatively, kneed by hand on a well-floured surface, for  6- 7 minutes,  adding a little flour at a time, dough will be slightly tacky but not sticky.  At this point, if you wish, you could knead in some raisins and almonds. Shape into a ball.

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