Tag: MOIST

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

MOIST BANANA BREAD RECIPE - Butter with a Side of 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!

Moist Banana Bread Recipe made with all butterWith 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!

Moist Banana Bread Recipe made with all butterBanana 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 Moist Banana Bread Recipe made with all butterHow 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 Recipe made with all butter

Moist Banana Bread Recipe made with all butter

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

Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Moist Banana Bread Recipe made with all butter

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!

Moist Banana Bread Recipe made with all butterCan 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!

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!

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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Super Moist Pineapple Upside Down Cake by Gordon Ramsay

Super Moist Pineapple Upside Down Cake


Pineapple Upside Down Cake was a regular around most dinner tables when I was a girl, and it was even a regular in the school cafeteria! The flavor of a buttery cake, topped with brown sugar and that glazed slice of pineapple on top with a cherry in the center – whats not to love?

The way I make this cake is as easy as they come and you can pull off a nostalgic showstopper in no time flat! Folks usually ask me how I get it so moist and the secret is a crazy trick I use. Today, I’m going to share my secret with you – along with the fact that it actually began as a mistake and led me to having the reputation of making the moistest pineapple upside down cake around!

You’ll need: Cake mix (Yellow or Pineapple Supreme), cherries, pineapple slices, brown sugar, and butter. You’ll also need the ingredients your cake mix calls for.

Turn your oven on 350 and while we are mixing up the cake batter, place a stick of butter in a 9×13 inch pan and place in preheating oven so it melts.

Now, we’re going to go by the box instructions on how to make our cake, with one exception. Drain the juice from your pineapple and use that as part of the water. My can of pineapple yielded just over 3/4 of a cup of juice so according to my package, I’m going to add enough water to make 1 1/3 cup of liquid (in place of plain water) to add. From there simply follow the directions on your box of cake mix to prepare the mix. Set aside.  Adding in this juice is going to make our cake so flavorful!

Once your batter is mixed up, remove pan from oven. Your butter should be nice and melted like this.

Sprinkle about a cup of brown sugar over the butter in your pan.

Until it looks like this. If you need to use more than a cup you can.

Place your pineapple slices on top of the cake, putting a cherry in the center of each one. If you don’t have cherries, don’t feel like you need to go buy them special just for this, just make it pineapple only and it will still be delicious.

Gently pour your cake batter over the pineapple. Now place this in your 350 degree oven for about forty five minutes. Once your cake looks done, make sure you can press on the center and it springs back a bit before you remove it from the oven (or just use the toothpick trick. Insert a toothpick in the center, if it comes out clean your cake is done).

Once you remove the cake from the oven, let it sit in the pan for ten minutes and then turn out. A cutting board is the perfect thing to serve this cake on if you don’t have a tray or cake holder big enough. I just go with the cutting board because it is sturdy enough for transporting.

Now here is how I accidentally made the moistest pineapple upside down cake ever. I made one, was running late, and had to take it to dinner at someone’s house. In order to transport it, I stuck toothpicks in it all over, like in this picture (look closely to see toothpicks).

Then I covered it in cling wrap before actually letting it cool (running late, ya know…) I tucked it in the back seat of my car and headed off while all of that lovely pineapple and brown sugar scented steam made a futile attempt to evaporate.

Kinda like this. Now everyone knows you’re supposed to let cakes cool completely before covering, right? Well off I went, traveling along while my poor cake oozed steam only to have it accumulate on the wrapping and drop back down into the cake as I hit bump after bump. When I got there, my cling wrap was dry again and my cake…well…

It was the moistest pineapple upside down cake anyone had ever eaten. 🙂

Since that day, I’ve gotten complaints anytime I don’t fix it this way so we just keep on repeating history…

And you know what? I think you deserve a pineapple upside down cake today. 😉

Super Moist Pineapple Upside Down Cake

Ingredients

  • 1 box Yellow Cake Mix or Pineapple Supreme Cake Mix
  • 1 can Pineapple Slices make sure your can has at least six. I get the large so I can eat two!
  • 1 stick butter
  • 1 jar of cherries optional
  • 1 C Brown Sugar

Instructions

  • Preheat oven to 350 degrees. Place stick of butter in 9×13 inch pan and put this in the oven while it preheats for just a few minutes, until butter is melted. Once butter is melted, carefully remove from oven and sprinkle brown sugar all over top of melted butter in pan. Place pineapple slices on top of brown sugar, reserving pineapple juice. Place a cherry in the center of each pineapple slice.

  • Prepare cake mix as directed on package, substituting pineapple juice for some of the water called for. Slowly pour cake mix over pineapple slices and cherries.

  • Bake at 350 for forty five minutes, or until toothpick insterted in cake comes out clean.

  • For moister cake, place toothpicks in corners and center of cake, then cover with cling wrap or aluminum foil before it has cooled completely.

This post was originally published in 2009. I updated the photos in 2020.


Yum

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Super Moist Grilled Skinless Boneless Chicken Breasts by Gordon Ramsay


Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination of brine/marinade than a simple reverse searing method to keep the moisture going.

nicely cooked chicken breast with grill marks on an orange plate

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Introduction and My Rating

We all grill skinless boneless chicken breasts, but so many become hockey pucks. I have published several recipes that are quite good at avoiding hockey puck-itis. But this recipe adapted from Cooks Country pulls out all the stops with great results.

When I saw this in  Cook’s Country, it just called my name. While I didn’t stick to the script completely, the combination of a brine/marinade and reverse searing is everything you can do to keep that chicken breast moist. It works.

Will the original recipe is a charcoal grill recipe with some comments for gas, I’m keeping it all gas.

Even with my super-duper gas grill, this takes a bit longer than with charcoal. Why do you ask? Well, the radiant heat thing is the best explanation I have.

I modified the brine/marinade to make it more scalable for the number you need and defined the gas grill method more.

My Rating

My rating system. Great 5 out of 5

I’m going with a five but a lower five. After all, it is just grilled chicken.

👨‍🍳Method

This method uses a marinade that acts like a brine, also. The second “difference” of this recipe is the indirect cooking method.

This will be a very “your mileage may vary” type of recipe. The two main problem points are:

1) The thickness and size of the chicken breast.
2) The grill… not only the power of the grill, but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand.

You will be rewarded with ultra-moist chicken.

🐓The Chicken

It is always better to be cooking chicken breasts of about the same size and thickness. If one breast is significantly thicker than the others, use a meat mallet or bottom of a pan to even it out.

Also, with chicken breasts, letting them sit at room temperature for 20-30 minutes while you get the grill setup is a great help in getting the right internal temperature without burning the outside.

♨️The Grill

This is a slow grilling method that uses a “reverse searing technique” for the chicken breasts. It is initially cooked with indirect heat then finished over direct heat to finish cooking.

The method I describe here mirrors the Cook’s Country method. It is a bit fussy but has been tested thoroughly and does great.

Having said that, I have done this recipe multiple times with both this reverse searing technique and my normal chicken breast technique. The results are nearly identical, and I find my less confusing. See How to BBQ Skinless Boneless Chicken Breast on a Gas Grill if you want an example.

Charcoal Grill: Since this technique uses high heat and an indirect heat area, it will be fine on a charcoal grill but the time may be a bit less.

📖Chicken Breast Recipes

How to Grill Chicken Breasts on a Gas Grill

How to BBQ Skinless Boneless Chicken Breast on a Gas Grill

Baked Chicken Breast

A Beginners Guide to Grill Temperature on a Gas Grill

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🔪Instructions

raw chicken with oil and seaonings

Start by mixing brine/marinade in a ziplock bag of two tablespoons oil,  two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt, and 1/2 teaspoon pepper.

raw chicken on red board being hit with meat mallet

Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Aim for about 3/4 inch thick.

chicken in marinade in bag

Add to the brine. Refrigerate for at least 30 minutes.

marinaded chicken going on grill grates

Preheat grill on maximum. Clean and oil well. Turn off half of the grill. Keep the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of the lite burner. The thicker end of the chicken should be towards the heat.

chicken breasts with grill marks starting to cook on grill

Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.

two grilled chicken breasts on a blue plate

Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners (still on high) for about 5 minutes per side until internal temp of 165°.

piece of chicken on fork

Allow to rest 5 minutes before serving.

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📖 Recipe

Super Moist Grilled Skinless Boneless Chicken Breasts

Now you can have great super moist grilled skinless boneless chicken breasts. Start with a combination of brine/marinade than a simple reverse searing method to keep the moisture going.

Prep Time5 mins

Cook Time35 mins

Total Time1 hr 10 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 2

Ingredients

  • 2 boneless skinless chicken breasts

Brine/marinade

  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 cloves garlic – crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
US Customary – Convert to Metric

Instructions

  • Start by mixing brine/marinade in a ziplock bag of two tablespoons oil, two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt and 1/2 teaspoon pepper.

  • Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Try for about 3/4 inch thick.

  • Add to the brine. Refrigerate for at least 30 minutes.

  • Preheat grill on maximum. Clean and oil well. Turn off half of the grill, leaving the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a lite burner. The thicker end of the chicken should be towards the heat.

  • Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.

  • Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners(still on high) for about 5 minutes per side until internal temp of 165°.

  • Remove from grill and allow to rest 5 minutes before serving.

Recipe Notes

Pro Tips:

  1. Do not brine. The marinade is a combination marinade with a brine. Do not rinse before cooking this one.
  2. Try to use chicken breast of about the same size. Flatten with a meat mallet or bottom of a pan to make the same thickness. Aim for about 3/4 inch.
  3. Allow to rest at room temperature for 20-30 minutes before starting to grill will be helpful getting the internal temperature of the chicken right without burning.
  4. Cook to a final internal temperature of 165° then rest for at least 5 minutes before serving
  5. This is a very “your mileage may vary” type of recipe. The variables are quite a few. The thickness and size of the chicken breast. The grill… not only the power of the grill but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.

Course Grilled, Main Course

Cuisine American

Keyword Chicken Breast Recipe, Grilled Chicken, Reverse seared chicken breast

 

Check Out Other Great Recipes

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HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

 

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Super Moist Grilled Skinless Boneless Chicken Breasts

Amount Per Serving

Calories 259 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 12g60%

Cholesterol 72mg24%

Sodium 714mg30%

Potassium 418mg12%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 34IU1%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published May 22, 2016. Updated with expanded options, refreshed photos and a table of contents to help navigation.

Molly and Lilly dogs setting in a green yard

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