Banana Bread (or Muffins) with Crunchy Banana Cinnamon Topping

April 25, 2019

Hello Bakers,

I am loving doing these live tutorials - I hope you enjoy them too. I loaded up the tutorial from Facebook so you can watch here. It’s below right after the pan prep instructions in the recipe. This recipe is a keeper - if you want to leave the topping off - it’s still delicious. As a young baker, I was always looking for the Holy Grail of banana bread and for years I made the Silver Palate recipe and it was good but this one is great.

Lot’s of testing and tasting and here we are - I hope you give it a try. It is great to take to a gathering or to work - anywhere. My last batch went to my Improv teacher as a thank you for such a great class.

Lastly - I am going to start a you tube channel called “RecipeRX” and on RecipeRX I will fix recipes that need fixing - your recipes and I will explain how I do it. If you have a recipe that is not working please send it in to bakingwithcolette@gmail.com so that I can get started. It could be an older recipe too that you want updated.

Please let me know if you have questions and if there is an item you would like me to cover in a live tutorial, please let me know.

Happy Baking, Colette XO

BANANA BREAD with Crunchy Banana Cinnamon Topping

Yield: 1 9-inch (23-cm) loaf, 10-12 slices or 6 large, 12 regular and 24 mini muffins

Equipment

9 x 4-inch (23 x 13-cm) loaf pan
Parchment paper
Sifter
Whisk
Spatula
2 medium bowls

Food processor fitted with the metal blade - a mini prep food processor works well too.
Skewer or cake tester for
testing doneness
Scoops (1 large and 1 small) if making muffins

Ingredients
2 cups (9 ounces/255 g) unbleached all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt

1⁄2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3⁄4 cup plus 1 tablespoon (6 ounces/170 g) light brown sugar
1⁄2 cup (4 ounces/113 g) vegetable oil
1 teaspoon vanilla extract or vanilla bean paste
2 large eggs (3.4 ounces/96 g) eggs
1⁄4 cup (2 ounces/57 g) whole milk, buttermilk, yogurt, or sour cream
2 very ripe large bananas or 3 small (198-210g), mashed with a fork or a potato masher or a whisk.

Pre baking garnish: 3 ounces (85g) Banana chips and 2 Tablespoons (1 ounce) Cinnamon sugar: 1⁄2 cup sugar (3.5 ounces/99 g) and 1 Tablespoon + 1 teaspoon cinnamon

Position the rack in the middle of the oven. Preheat the oven to 350 F (180 C).

Brush a 9 x 4-inch loaf pan with pan spread (see below) or softened butter or shortening or line muffin pan with paper liners - makes 6 large, 12 medium and 24 mini.

Line the bottom with parchment paper, cutting it to make a sling that extends 1 inch (2.5 cm) from either end of the pan.

Whirl the banana chips and 2 Tablespoons of cinnamon sugar in a food processor or mini prep until the banana chips are in small pieces and well combined with the cinnamon sugar.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg onto a sheet of parchment or into a medium bowl.

In medium bowl, whisk together the brown sugar, vegetable oil, vanilla and eggs. Whisk until smooth about 2 minutes.

Add bananas and milk. Whisk until combined.

Add the dry ingredients to the wet ingredients. With a spatula fold the ingredients together, only until the dry ingredients disappear, no more than 15-20 strokes.

Scrape the batter into prepared pan and top with banana chip/cinnamon sugar garnish.

Bake at 350 F (180 C) for about 1 hour until a skewer or cake tester, inserted into the center, comes out clean. ***If you have a convection function on your over, use it for the first 30 minutes and then turn it off for the remaining of baking.

Check at 30 minutes. Typically if it is not done after an hour, reduce the oven temperature by 25 F (15 C) and continue to bake - checking at 5-7 minute intervals.

Let cool on a cooling rack for 10 minutes and then carefully remove from the pan. Let cool before serving.

Note: Banana bread stores at room temperature for 2 days, well wrapped and frozen for up to a month.

Easter Lamb Cake - “Lambie” was created during a live baking tutorial on FB. The videos are below.

Easter Lamb Cake Live tutorial

April 18, 2019

Lemon Pound Cake for Easter Lamb Cake

Hello Bakers,

Today I am procrastibaking - which means I am taking the day off and coming live to you in a three part tutorial. 1 - Making the cake and getting it into the pan. 2. Supporting the neck and ears 3. Baking the cake. 4. Making the buttercream and decorating it. I have captured the live tutorials and put them where they fit in the recipe. First here is the link to the pan if you don’t already have one. Happy Easter and Happy Baking! XO Colette

Nordic Ware Spring Lamb 3-D Cake Mold

Nordic Ware

Lemon Pound Cale for Easter Lamb Cake mold.

Equipment: Stand mixer fitted with the paddle attachment, spatula, scale, teaspoons, 2 flat toothpicks or sandwich picks (to support the head), Lamb Cake Mold.

Ingredients: Softened butter and flour for greasing lamb cake pan, 2 flat toothpicks or sandwich picks (to support the head)

9 ounces (255g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 ounces (113g) butter

7 ounces (198g) sugar

1 teaspoon vanilla

1/2 teaspoon lemon extract

Zest of one lemon

2 Eggs

6 ounces (170g) buttermilk

Generously grease and flour the lamb cake mold. Get into every nook and cranny with the butter and then dust with flour and tap out the excess and then refrigerate the mold. This helps set the butter. It works the same for madeleines.
Sift together flour, baking powder, baking soda and salt.
Cream together butter, sugar, vanilla extract, lemon extract and lemon zest for 6-8 minutes on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Alternate adding the buttermilk and the flour mixture - since it is a small cake - 2 increments of flour and one of buttermilk. Mix only until the ingredients are incorporated - do not over mix.
Pour batter into the face side of the prepared lamb mold, and lay two flat toothpicks, one across the ears and one down the neck (1” from the top) to support the head. Place the second half of the lid on top and tie the mold together with bakers twine (thank you midcenturymenu.com for this tip. The steam vent will be on top and you will test your lamb cake for doneness through this hole.
Bake at 350 for 50-60 minutes. The cake is done when I cake tester inserted in the steam vent comes out clean.
Let cool ing the pan on a rack for 15 minutes before unmolding
Perferct Swiss Butter cream
Enough to fill, mask and decorate 2” cake layers
Equipment: medium sized saucepan, instant read thermometer, Stand mixer - whisk and paddle attachments, spatula
Ingredients:
113g Egg Whites
192g Sugar
57g Shortening - room temperature
340g Unsalted butter, slightly softened and cubed - divide into three portions
1/4 teaspoon salt
I Tablespoon Vanilla Extract
White Chocolate: 4 ounces melted white chocolate - cool slightly
Dark and Milk chocolate: 5 ounces dark chocolate or milk chocolate.
1. Place the egg whites and sugar in bowl of stand mixer. Whisk until combined.
2. Heat over simmering water until the egg whites and sugar reach 150 degrees
3. 3. Room from heat and place on mixer, fitted with the whisk attachment. Whip on medium high speed until the mixture has cooled down and is light and fluffy. It will look like marshmallow fluff.
4. Change to the paddle and turn mixer on to speed 2, Add shortening and first increment of butter piece by piece, waiting until the previous piece is incorporated before adding the next one. Increase to medium speed and add second increment of butter, increase speed to medium high and add the last increment. Then stop the mixer scrape down.a
5. Stop mixer and scrape down when necessary.
6. Add salt and vanilla extract and melted chocolate if using. Mix on medium speed for 2 minutes.
Buttercream may be refrigerated for up to 5 days and frozen for 1 month.

Finish the Lamb Cake:

Carefully remove the cake from the pan. Uncut the strings and remove the top, then loosen the bottom layer from the edge of the pan with a small paring knife. Flip the cake over using another sheet pan and gently remove the pan. Flip the cake again if it is not face side up. Remember you have toothpicks supporting the neck and ears - but still handle with care. Trim the bottom of the lamb so that it will sit flat.

Fill a piping bag fitted with an 824 star tip with buttercream. Tint a small amount - 6 ounces are so for the ribbon and bow whatever color you want. Once mixed this should be placed in a piping bag fitted with a 104 rose tip.

Now have fun - you can use the video for inspiration - cover your lamb with buttercream stars, rosettes or shells. Pipe the ribbon around the neck and pipe a bow.

REMEMBER - when you go to serve it there are flat TOOTHPICKS in the head and neck - PLEASE remove before serving.

The lamb cake will keep in the refrigerator for up to three days. It can sit out for several hours at room temperature - but leftovers should be refrigerated.

Strawberry Bread - baking live at BakingwithColette....

April 15, 2019

Strawberry Bread

Hello Bakers!,

I am so excited to tell you I am taking Baking with Colette live. The finished videos will then live here on the blog with the recipe. I have wanted to do this for a long time but was afraid of messing up - not being perfect. Lately, however I have been thinking differently and realizing I could share so much more with you if I got over that.

I hope you like this new format. Please let me know.

The recipe is below and make sure to add the sour cream.

Equipment: Stand mixer with a paddle attachment, scale, teaspoons, spatula,

9”x 4” loaf pan, parchment paper

Ingredients:

9 ounces (255g) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon cinnamon

4 ounces (113g) butter

6 ounces (170g) granulated sugar

zest of 1/2 orange

1 teaspoon vanilla extract (vex)

2 large eggs

3 ounces (85g) sour cream

8 ounces chopped strawberries, quarter and then cut each quarter in half.

2 Tablespoons Gran Marnier, Cointreau or Triple Sec (optional) or orange juice, set aside

Cinnamon sugar for topping (1/2 cup sugar to 1 1/2 teaspoons cinnamon)

Generously grease or butter the loaf pan and line the long side of the pan with a piece of parchment paper, leaving a one inch overhang.

Toss strawberries in optional Gran Marnier, or other orange liqueurs or orange juice, set aside. Sift together flour, baking powder, salt and cinnamon. Set aside.

Cream butter, sugar, orange zest, vanilla extract on medium speed until light and fluffy - 6-8 minutes.

Add eggs, one at a time - mixing 45 seconds after each addition. Stop the mixer and add 1/2 the dry ingredients mixing on low speed, stopping immediately after the dry ingredients disappear, add the sour cream, mix until it is just incorporated and the add the remaining flour - on low speed.

Remove the bowl from the mixer.

Fold in strawberries by hand with a spatula

Place in loaf pan, evenly smooth out the top. Sprinkle generously with cinnamon sugar.

Bake at 350 degrees. Start checking at 35 minutes. I had to return mine to the oven twice. It took 50 minutes. But remember your oven might be different. The strawberry bread is done when a skewer inserted in the center comes out clean.

Let it cool in the pan, at least 10 minutes, before removing from the pan. To remove from pan - loosen sides on short ends with an offset spatula and then using the sling, left out of the pan. Make sure it is completely cool before slicing.

It will keep well wrapped for up to 2 days at room temperature and up to one month frozen.

Hollywood Coffee Cake Blueberry Scone and the Beauty of Butter Streusel...

April 08, 2019

Hello Bakers,

It’s been a few weeks since my last post but finally I had a afternoon free to put one together. Today’s post is all about Scones.

There is a coffee shop in Hollywood that sells a beautiful scone. The coffee shop is Rise and Grind. Now their baked goods come from elsewhere and I have to say that whoever is baking for them is doing a fine job.

What I love about this scone is the use of butter streusel - while all streusels have butter in them - butter streusel has no spices added to it. It’s flavor is simple and so delicious.

I encourage you to try these scones - if you don’t like blueberries you can use whatever type of dried fruit you like or chocolate chips or leave them plain and serve them with a delicious jam. The citrus zest can also be changed or left out - it’s a great master recipe. I am starting my next baking book which will follow this format.

I want to give you, my bakers, solid technique and great formulas so you can be as creative as you want.

Happy Baking! Colette

Butter Streusel

Equipment: Stand mixer fitter with the paddle attachment or if mixing by hand: medium sized bowl and bowl scraper or pastry blender.

Ingredients

4 ounces all purpose flour

4 ounces granulated sugar

4 ounces butter, chilled and cubed

1 teaspoon vanilla extract

In the bowl of the stand mixer fitted with the paddle attachment, sift together flour, sugar. If mixing by hand, sift into medium sized mixing bowl. Add butter and vanilla.

Mix on low speed until the butter cuts in completely and the mixer is crumbly with no visible bits of raw butter showing. BY hand cut in the butter with a bowl scraper until it is mostly cut in and then mix with the last bit in with your hands, rubbing the mixture between your fingers.

Arrange streusel in a single layer on a small baking sheet and chill or freeze for 15 minutes. Any leftovers will keep in the freezer for 1-2 months. I put mine in a zip loc bag, label and date.

Cutting in the butter by turning off and on the mixer (pulsing) this can also be done by hand

Streusel keeps for 1-2 weeks in the refrigerator and can be frozen for months

To chill, arrange streusel in a single layer on a small baking sheet and chill or freeze for 15 minutes

Blueberry Scones

Equipment: Stand mixer fitted with the paddle attachment or large bowl if mixing by hand. Bowl scraper, pastry brush, rolling pin, ruler

Components: Scones, butter streusel and flat icing

Yield 8

Scones

9 ounces (255g) all purpose flour

2 ounces (57g) granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

3.75 ounces (106g) cold, cubed unsalted butter

4 ounces (113g) milk plus a little extra for brushing

1 teaspoon vanilla extract

4 ounces blueberries (113g)

Zest of one lemon (optional)

Extra flour for sprinkling

Sift together flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Or in a large bowl.

Add cold butter and mix on low speed - letting the mixer cut in the butter. Stop when the butter pieces are the size of corn flakes. By Hand: Cut in butter with a bowl scraper or pastry blender until the butter is the size of corn flakes.

Add the milk and vanilla extract. Mix on low speed until the dough roughly comes together. By hand: Add the milk and mix (the bowl scraper works well for this) until the dough roughly comes together in the center of the bowl.

Dump the dough out onto the work surface.

Bring the dough together with a bowl scraper, folding the edges toward the center. Fold the dough over on itself too,

Roll the dough to smooth the top and coax it into a 3 x 12” rectangle.

This takes a little time but I like it because their is no waste.

Cut the dough into squares at 3” and then cut the squares in half

Into triangles arrange on a parchment lined tray, brush with milk and top with butter streusel

Place on parchment lined baking sheet and refrigerate for 10-15 minutes. This can be done the night before but make sure the scones are covered.

Preheat the oven to 375 degrees.

Brush with milk and top with butter streusel. Bake for 15-17 minutes until they are golden and a cake tester inserted in the center of the scones comes out clean and they are golden brown.