Tag: gordon ramsay banana bread recipe

Skinny Banana Bread Cinnamon Rolls

It’s the week of mother’s day! What better to give the woman in your life other than a nice prepared pan of banana bread cinnamon rolls? Skinny, and just under 200 calories at that!

Or heck, even treat yourself! These are a great make-ahead treat to have ready when you wake up for mothers day breakfast or brunch!

These are soft and fluffy cinnamon rolls that taste like banana bread and are topped with a drizzling of a light cinnamon vanilla frosting. Indulgent and blissful without the guilt!

I know that ‘boxed’ mixes are not everyone’s favorite (and clearly not the most healthy of things in the world), but I’ve got to be honest… making cinnamon rolls with cake mix creates the softest, fluffiest, cinnamon rolls that you will ever eat!

Plus, I’ve tried to ‘healthify’ these a bit by adding in some whole wheat flour and of course bananas! The sugar is also reduced greatly by swapping out granulated sugar with Stevia in the Raw. But really, any sweetener that measures like sugar would work – if you have another preference.

Skinny Banana Bread Cinnamon Rolls
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199.6 • Fat: 2.7 g • Carb: 41.7 g • Fiber: 2.2 g • Protein: 3.8 g • Sugar: 12 g • Sodium: 187.6 mg

Ingredients:
Cinnamon Rolls:
1 1/4 C. Hot Water
2 Medium Bananas, Over-Ripe
1/2 Tsp. Vanilla
1 1/4 C. Yellow Cake Mix, Dry
1 1/4 C. Whole Wheat White Flour
1 1/4 C. Bread Flour
1/2 Tsp. Salt
2 1/4 Tsp. Active Dry Yeast

Filling:
1/4 C. Light Butter, Softened
1/4 C. Brown Sugar, Packed
1/4 C. Stevia in the Raw (Or other sweetener that measures like sugar.)
1/4 C. Yellow Cake Mix, Dry
1 1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Frosting Drizzle:
1 Tbsp. Plain Fat Free Greek Yogurt
3/4 C. Powdered Sugar
2 Tbsp. Yellow Cake Mix, Dry
1/4 Tsp. Vanilla
1 Tbsp. Fat Free Milk
1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Directions:
Bread Machine:
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.

After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Yes, the dough is very soft.

Add butter. Spread the butter over the rectangle of dough.

Sprinkle the filling mixture atop the dough. Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.

Top with a some nuts if desired and indulge!

MOIST BANANA BREAD RECIPE – Butter with a Side of Bread by Gordon Ramsay

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This delicious moist banana bread recipe is made with ALL butter! This makes it rich, flavorful, and mouth wateringly good. You’re going to love this simple banana bread recipe!

With an ultimate moist banana bread recipe in your arsenal, you’ll never have to worry about dry or sunken banana bread again. Every bite is soft and packed with a rich flavor and blended banana.

What is moist banana bread?

This recipe is an easy to make banana bread using ripe bananas. We love banana bread around here and have countless recipes using those ripe yellow fruits. This one is a tried and true favorite. Thanks to the butter in the recipe, every bite is flavorfully rich and moist. We even blended the bananas a bit so that the crumb of the bread is soft and fabulous!

Banana Bread Ingredients

-Bananas: We need 3 large and ripe bananas to get a great banana flavor throughout the entire loaf.

-Sugar: With 3/4 cups of brown sugar we can add sweetness and a depth of flavor thanks to the molasses!

-Butter: We need 1/2 cup (one stick) of melted butter to add fats, richness, and flavor to this bread.

-Egg: One large egg will help to make the binder for the bread. It will also help a little with the leavening and crumb of the bread too!

-Vanilla: We need 1 teaspoon of vanilla extract to help get a good flavor base for the banana bread.

-Leavening Agents: With a teaspoon each of baking soda and baking powder we can get a good leavening for the bread so that it’s fluffy and soft.

-Salt: Adding 1/8 teaspoon of salt will help to enhance the flavor of this banana bread recipe.

-Cinnamon: 1/4 teaspoon of cinnamon will make the banana bread taste even better!

-Flour: We need 1 1/2 cups of flour to get a good gluten filled base for this recipe.

How to Make Banana Bread with all Butter

Preheat your oven to 350 degrees F and line a loaf pan with parchment paper. This will make it much easier to perfectly remove your loaf later!

In a food processor, add your bananas, sugar, melted butter, egg, and vanilla extract.

Blend at low speed until they’ve been well combined.

Next, add in the flour, baking powder, and baking soda as well as the ground cinnamon and salt.

Blend together until there are no streaks of flour remaining in the batter.

Pour the batter into your prepared bread loaf pan.

Bake for 60 minutes until a toothpick can be inserted and come out clean. You can also test it by using a cooking thermometer. The internal temperature should read between 190 degrees F and 200 degrees F.

Let the bread cool in the pan for 15 minutes then turn it over onto a wire rack to finish cooling completely.

Slice into 12 slices and serve. Enjoy!

Moist Banana Bread

This delicious moist banana bread recipe is made with ALL butter! This makes it rich, flavorful, and mouth wateringly good. You’re going to love this simple banana bread recipe!

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Course: bread

Cuisine: American

Keyword: Moist Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 loaf

Calories: 158kcal

Ingredients

3 large ripe bananas
3/4 cup brown sugar
1/2 cup butter melted
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/8 tsp salt
1/4 tsp ground cinnamon

Instructions

Firstly, preheat oven to 350* F. Line the loaf pan with parchment paper.
In a food processor, add the bananas, sugar, melted butter, egg, and vanilla extract. Blend it at low speed until well combined.
Then add the all-purpose flour, baking powder and the baking soda, as well as the cinnamon, and salt into the banana mixture and blend until no streaks of flour remain. Take the loaf pan and pour the batter into it.
Bake for 60 minutes, check by inserting a knife or stick in the center of the loaf. It should come out clean. You can also test with a cooking thermometer. Temp should read between 190°F & 200°F.
Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
Slice into 12 slices and serve.

Nutrition

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well.

Can I freeze banana bread?

Absolutely! Banana bread can be frozen after it’s cooled completely. Just wrap it in wax paper and then store it in a plastic baggie or airtight container for up to 3 months. This will prevent some freezer burn and help to get it to last even longer. Just thaw before eating and enjoy!

Can I use green bananas to make banana bread?

No. Green bananas aren’t very sweet and are naturally a little more fibrous and harder to mash. The more yellow banans become the more naturally sweet they are and the softer they become. Bananas are perfect when they’re a deep yellow and starting to become speckled with brown spots on the peel. That’s a great indicator that they’re ready for baking!

Looking for more banana bread recipes? Check out these suggestions!

Super moist banana bread is a wonderful and delicious recipe that you’re going to love. With a soft and rich banana bread like this, you won’t want to wait long for your next baking session!

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Honey Banana Poppy Seed Bread

I have a banana bread obsession. I buy bananas all the time and more often than not they get too ripe to eat and I have to come up with something to bake them in so I won’t be wasting them…. you really have to twist my arm to do that, ya know haha. In reality I probably buy them just for baking and purposely don’t eat them, that way I get to try a new yummy banana recipe every other week or so. That’s quite a lot of baking with bananas. I told ya I was obsessed.

I’ve been trying my hand at some new banana bread recipes lately. Not just the traditional banana bread recipes- fun flavored banana bread, like the Nutella Swirled Peanut Butter Banana Bread I made a while back. This loaf here isn’t quite as crazy with the flavor combos but it still reaches outside the traditional banana bread box. Honey Banana Poppy Seed!! Ya see, I also have this weird love affair with poppy seeds. There is something about them that I find so alluring. Whenever I go to a bakery and see anything with poppy seeds I just have to get it. Almost every bakery here in Germany has something poppyseed (Mohn) to offer. Love it!

Needless to say between my obsession with banana bread and my adoration for all things poppy seed, I just had to make this loaf. It came from one of my new favorite baking books- “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito. They have a whole chapter dedicated to banana in it. I’ve already shared with you their recipe for Banana Whoopie Pies with Milk Chocolate Swiss Meringue Buttercream, which was absolutely to-die-for! I really liked those whoopie pies, so although this loaf was very good, it wasn’t as good as the whoopie pies. But then again the whoopie pies took a lot of effort where as this banana bread was very simple and quick. I guess it all depends on what your looking for in a recipe.

This is a wonderful easy recipe to use up your bananas, plus you’ll end up with one absolutely delicious loaf of banana bread! You really can’t go wrong.

Honey Banana Poppy Seed Bread

Author: Matt Lewis and Renato Poliafito

1½ cups all-purpose flour
1 cup sugar
1 tsp baking soda
½ tsp salt
3 large very ripe bananas, mashed (about 1 cup)
⅓ cup vegetable oil
¼ cup whole milk
¼ cup honey
2 large eggs
2 Tb poppy seeds

Preheat the oven to 350°F and position the rack in the center of the oven. Butter a 9 by 5-inch loaf pan , dust it with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another large bowl, whisk together the bananas, vegetable oil, milk, honey, and eggs.
Make a well in the center of the dry ingredients and pour in the wet ingredients into it. Fold the dry ingredients into the wet ever so gently until just combined. Stir in the poppy seeds.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The loaf will keep at room temperature, tightly covered for up to 3 days.

adapted from “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito

Tagged as:
bananas,
breakfast,
honey,
poppy seeds,
quick bread

Chef Gordon Ramsay Recipes