Bonnies Best Banana Bread Bonnie Stern Recipes

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BONNIE'S BEST BANANA BREAD - BONNIE STERN



Bonnie's Best Banana Bread - Bonnie Stern image

When I was little, I had an "Aunt" that used to visit, and would always make an incredible banana bread. It was my job to lick the bowl :). I was much to young to ever think about asking for the recipe. So now, many, many years later, I'm still looking for that illusive recipe.....until now. I think I found it this morning. I can only tell you that after licking the bowl......I felt like a little girl again. This bread is so very light and flavourful. Not surprising really.....it's from Bonnie Stern. I don't think I've ever been disappointed in any recipe of hers. Hope you enjoy this as much as I am.....right now.

Provided by Diana 2

Categories     Quick Breads

Time 1h10m

Yield 1 large loaf, 10-12 serving(s)

Number Of Ingredients 10

1 cup banana, mashed
1/2 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, soft
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour, I prefer cake and pastry
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350*.
  • In a small bowl combine bananas with buttermilk and baking soda.
  • In a medium sized bowl beat butter with brown sugar until light. Beat in egg and vanilla.
  • In yet another bowl combine flour with baking powder and salt.
  • Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour.
  • Transfer to a 6 cup/1.5L loaf pan lined with parchment paper.
  • Bake for 50 to 60 minutes.

Nutrition Facts : Calories 259.6, Fat 10, SaturatedFat 6.1, Cholesterol 46, Sodium 314.7, Carbohydrate 39.9, Fiber 0.9, Sugar 23.7, Protein 3.2

SWEET CORNBREAD - BONNIE STERN



Sweet Cornbread - Bonnie Stern image

I'm such a lover of cornbread, that I couldn't pass up this version. Another wonderful recipe from her book "Friday Night Dinners". Bonnie writes that "she received this recipe from executive chef Anthony Rose of Toronto's Drake Hotel". Very easy and flavourful. She also mentions that the follow may be added: diced olives, sun-dried tomatoes or fresh herbs. We enjoyed the plain version very much. Easily halved and baked in a 9 x 9 pan.

Provided by Diana 2

Categories     Quick Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup granulated sugar
2 eggs
1/4 cup extra virgin olive oil or 1/4 cup butter, melted
2 1/2 cups buttermilk (see note below) or 2 1/2 cups soymilk (see note below)
1 cup corn kernel, grilled (optional)
1 jalapeno pepper, seeded and chopped (optional)

Steps:

  • In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
  • In a separate bowl, combine eggs, oil and buttermilk.
  • Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
  • Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
  • Cool for 20 minutes before cutting.
  • NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.

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