(Sweet) Breads

Chocolate Chip Banana Bread


Chocolate chip banana bread is the best.  I grew up on the this bread and I have been eating it as a special breakfast since I was at least 5 years old.  My mom would make it a lot when I was younger.  When I started getting into baking, I happily took over the job!

SInce I grew up on chocolate chip banana bread, I’ve never enjoyed eating banana bread without chocolate chips.  A banana bread without chocolate chips is like pancakes without maple syrup! It’s just not right.  Plus, who doesn’t want to eat chocolate for breakfast?!

This recipe is really easy to make! It’s perfect for breakfast or an afternoon snack and will please even the pickiest of eaters.


Chocolate Chip Banana Bread Recipe: (Makes 1 large loaf or 2 medium loaves)
1/2 C. Butter (Softened)
1 C. Sugar
2 Eggs
2 C. All-Purpose Flour
1 tsp. Baking Soda
3 Very Ripe Bananas
1 12oz Bag of Mini or Regular Semisweet Chocolate Chips

Preheat oven to 350.

1. In a small bowl, mix the dry ingredients.

2. In a small bowl, mash the ripe bananas. It should be mashed to the consistency of a thick puree.

3. In a stand mixer, beat the softend butter until light and fluffy. Then add the sugar and continue to mix until fluffy. Add the eggs, one at a time.

4. With the mixer on, alternate the mashed bananas and dry ingredients, starting and ending with mashed bananas. Once incorporated, add the chocolate chips.

5. In greased pans, divided the batter evenly. Place in the oven and set the timer for 30 minutes. After 30 minutes, loosely cover the top with foil. Cook for an additional 15-40 minutes, depending on how big your loaves are.

This bread freezes really well!
Hope you try it and enjoy!


Farm Stand Cinnamon Zucchini Bread with a Brown Sugar Topping

Zucchini Bread with Brown Sugar Topping

I have been fortunate enough to grow up with a local farm stand only 5 minutes away.  They grow and sell local and seasonal produce from May to October.  Produce that ranges from golden beets to local peaches to pumpkins and sweet corn.  It’s a small everyday farmers market that doesn’t make me wait for a whole week to shop at a city farmer’s market!   If you have a farm stand or an incredible farmers market, you’re really fortunate!

Zucchini is one of my favorite vegetables (well I guess fruit).  It’s super versatile! Savory or sweet, they are awesome.  I use them in fritattas, pastas, salads, and more! So why not feature this versatile veggie in a quick bread!

I love almost anything with cinnamon, so I loaded it, top to bottom! What can I say, I’m cinnamon happy! Oh, and by the way, don’t skimp on the brown sugar topping.  If you do, don’t bother making it, because it’s just that good!

Farm Stand Zucchini

Cinnamon Zucchini Bread with Brown Sugar Topping Recipe: (Makes 1 Loaf)
8 oz (1/2 Ibs) Shredded Zucchini
1 C. Sugar
5 oz. Canola Oil
1 Egg
1 Egg White
1/2 tsp. Vanilla
1 1/4 C. plus 1 tbsp. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
Pinch of Salt

Brown Sugar Topping:
4 tbsp. All Purpose Flour
4 tbsp. Brown Sugar
2 tbsp. Butter (Softened)
1/8 tsp. Cinnamon

Preheat oven to 350.

1. Shred zucchini and squeeze excess water with a paper or kitchen towel. Try to remove as much water as possible. Set aside.

2. In a standmixer on low, mix the oil and sugar. Add one egg at a time and vanilla extract. In a separate bowl, mix together the dry ingredients and add to the wet. Do not over mix.

3. Take the strained zucchini and toss in 1 tbsp. flour. Fold by hand, the zucchini into the batter.

4. In a greased loaf pan, pour in the batter. Meanwhile, make your crumble topping. Combine altogether, it will look like a paste. Place globs of the topping on the loaf. Place in the oven for 50-60 minutes. Place foil over the loaf after 30 to 40 minutes.

These recipe also makes 12 muffins. Cook for 15-20 minutes.

This quick bread is super easy to make and yummy. Thanks for reading! Buy local!


Peach Bourbon Bread with Vanilla Glaze

Peach Bourbon Bread with Vanilla Glaze

The late spring and summer months are my favorite for seasonal produce! Everything is bright in color and vibrant in flavor.  Peaches are no exception!  How can you not like peaches… But seriously?! They’re one of my favorite fruits.  Maybe it’s just me and I’m a total weirdo, but I think peaches are juicer and taste better in the beginning of the summer.  I’d appreciate it if someone agrees with me about my hang-up with peaches, just so I know I’m not crazy…

Anyways, I love sweet cake-like breads and I love peaches, so what did I decide to do?  Make peach bourbon bread with a delicious vanilla glaze of course!

Peach Bourbon Bread

Peach Bourbon Bread with Vanilla Glaze

This recipe is all my own! I created it from beginning to end, estimating what ingredients and what measurements would work best.  Ok, so I did have some help from the rhubarb bread with streusel topping recipe, but there isn’t a family recipe for peach bourbon bread until now!

Peach Bourbon Bread with Vanilla Glaze

Funny story about this bread, I made it 3 times, 3 different ways.  You know that saying, “Three times the charm?”  Well, three times the charm isn’t always the case! The first peach bourbon bread I made happened to be the best of all 3 versions.  My mom and I even did blind taste tests and we both picked the first version.  Even though I’m proud of myself for getting it right the first time, I’m a little annoyed for wasting ingredients on bread versions 2 and 3.  Oh well…

This bread is peachy! You can definitely tell that there is peach in it.  The bourbon adds a nice undertone and the glaze finishes the bread off with the perfect amount of sweetness.  This bread is dense, but in a good way, like a thick, moist, dense piece of chocolate cake.

Peach Bourbon Bread with Vanilla Glaze

Even though I’m slightly peached out from making 3 different peach bread variations, I will definitely be making this bread in the future!

Peach Bourbon Bread Recipe: Makes 2 Loaves
1/3 C. Oil
1 C. Light Brown Sugar (Loosely Packed)
1 tsp. Vanilla Extract
1/3 C. Sour Milk (1/3 C. Milk and 1 tsp. Apple Cider Vinegar)
1/2 tsp. Cinnamon
1 tsp. Baking Soda
2 3/4 C. Flour (Divided)
1/2 tsp. Salt
2 tbsp. Bourbon
3 Medium Sized Ripe Peaches (2 Peaches Pureed, 1 Peach Small Diced)

Vanilla Glaze:  Glaze for 2 Loaves
2 C. Powdered Sugar
2 tsp. Vanilla Extract
6 tsp. Water

Preheat Oven to 350.

1.  In a food processor, puree 2 ripe peaches, pitted with the skin off.  Take the 3rd peach, pitted with the skin off and chop into a small dice.  Set aside.

2.  In a standmixer, mix together the oil and brown sugar.  It should look like a slushy.  To that mixture, add your vanilla extract and sour milk.

3.  In a separate bowl, combine 2 1/2 cups of flour, cinnamon, baking soda and salt.  Slowly incorporate the dry ingredients into the liquid batter.  Be sure to not over mix!

4.  Right before adding the peach puree to the batter, add 2 tablespoons of bourbon to the peach puree.  Then mix into the batter.

5.  In a separate bowl, toss the remaining 1/4 cup of flour with the diced peach.  (This will insure that the small pieces of peach don’t fall to the bottom of the batter). Incorporate by folding into the batter. Make sure the remaining flour is well incorporated.

6.  Grease two loaf pans and fill 2/3 of the way.  Bake for 45 to 55 minutes, or until the toothpick comes out clean.  Cover loaves loosely with aluminum foil after 30 minutes to insure the tops don’t burn.

7. After completely cooled, whisk together the ingredients for the glaze and pour on top of each loaf.

Peach Bourbon Bread with Vanilla Glaze

Thanks for reading! Let me know if you try this recipe! Enjoy!

Rhubarb Bread with Streusel Topping

Rhubarb Stalks

It’s rhubarb season! For some reason or another I always assumed rhubarb was an end of the summer crop.  In grade school, my neighbors had this small garden in their backyard, where they would grow tomatoes, peppers, herbs and rhubarb! They had so much rhubarb at the end of the summer that they would give my mom a couple of stalks. It wasn’t until the beginning of May when my favorite bloggers were baking up a storm with rhubarb, when I realized it was a spring vegetable. Is it a vegetable?

This recipe was what introduced me to rhubarb.  I remember when it was on our kitchen counter for the first time and I asked, “What’s that?” And ever since, I’ve loved rhubarb! My favorite pies have rhubarb – I love the sweet and puckery taste from a strawberry rhubarb or bumble berry pie. I like to think of rhubarb as celery’s evil genius sibling.  It looks similar to celery, but it has a red-pinkish hue, bitter if eaten raw, a pain in the ass to peel, but adds a sweet and/or tartness to baked goods.

So what does my mom decide to do when my neighbors give her a bunch of rhubarb? She made rhubarb bread! The story goes, that in college, her roommate’s mom made rhubarb bread a lot.  Her roommate would be sent back to school with a loaf of rhubarb bread.

Rhubarb Bread

I haven’t had this bread since grade school, but when I followed the recipe, it tasted as I remembered! This bread isn’t tart what so ever! It’s sweet, but not too sweet and really moist.  There’s a lot of brown sugar, but the sugar balances out the tart rhubarb.  Oh, and the streusel topping you see on top of the bread, it’s like brown sugar sand that melts in your mouth! The type of sand that you wish flew into your mouth on a windy day at the beach.

Rhubarb Bread

See that streusel on the plate, doesn’t it look like sand!?

The hardest part about the this bread is prepping the rhubarb.  It’s outer skin is very fibrous and harder to peel than celery.  **Make sure you wear yucky clothes or an apron when peeling rhubarb, because red dye residue likes to splatter from the peel.  Luckily it doesn’t stain as bad as beets.

Rhubarb Prep

Rhubarb Bread

I love eating this bread for breakfast! It’s a perfect way to start your day! I wish my old neighbors still lived next door, because I miss their rhubarb!

Rhubarb Bread Recipe: Makes 2 Loaves
1 1/2 C. Packed Light Brown Sugar
2/3 C. Oil
1 Egg
1 C. Sour Milk or Buttermilk
1 tsp. Salt
1 tsp. Vanilla Extract
2 1/2 C. All Purpose Flour
1 1/2 C. Small Diced Fresh Rhubarb (about 3-4 stalks)

Streusel Topping:
1/2 C. Flour
1/2 C. Light Brown Sugar
2 tbsp. Butter

Preheat the oven to 325.

1. Wash and peel the rhubarb.  Cut the rhubarb in a small dice, shown like the picture above. Set aside.

2. Mix together ingredients as listed, mixing in each as the other is well incorporated.  (Before adding the rhubarb, see step 3).  The batter should be thin.

3. Before adding the rhubarb, toss in a tablespoon of flour.  Tossing rhubarb in flour will insure that the rhubarb doesn’t fall to the bottom of the batter before and during baking.

4. Mix the streusel together with a pastry blender, potato masher or crumble with finger tips.

5.  Grease two loaf pans and fill 2/3 of the way and distribute the streusel topping evenly on both loaves.  Bake for 40 to 60 minutes, cover loaves loosely with aluminum foil after 30 minutes to insure the tops don’t burn.

These loaves freeze really well!

I hope you enjoy! If you know a better/easier way to peel rhubarb, let me know!