This came out very moist, very banana-y, very good. The flavor is a little different than regular banana bread -but in a good way.  I baked it in a ring mold pan because I wanted it to look a little different than normal.

I did add chocolate chips to this because Erin is here and that is her favorite..but I much prefer the banana chocolate chip recipe posted here 

All in all I liked it. Give it a try if you didn’t like the other one..Oh…I used organic, extra virgin coconut oil along with the butter in this. You can substitute all butter if you like..I am using coconut oil more to see if I feel like the health benefits are worth the 10 bucks per pint cost… :/

Banana Bread

2 c flour

1 1/2 tsp baking soda

1/2 tsp salt

1/4 c extra virgin coconut oil

1/4 c unsalted butter

1 c sugar

2 eggs

1 tsp vanilla

1 tsp frontier natural banana extract

1 c mashed banana

1/2 c chopped pecans, walnuts, peanut butter chips, or chocolate chips

Grease and flour a tube pan.

Melt coconut oil and butter together. Whisk sugar, eggs, vanilla, and banana flavor in until blended. Add mashed banana.  Add dry ingredients and nuts and spoon into pan.

Bake at 350 for 45-55 minutes. Let cool for 10 minutes before removing from pan

Top with a confectioners sugar glaze if desired.

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There is no real trick to making them. You want the dough to be softer, and I don’t punch it down after the first rising. I just roll it out gently..it seems to make for bigger, fluffier rolls. Also using milk rather than water and adding egg will make for a richer roll. Adding a teaspoon of vanilla or maple will add flavor as well, although it isn’t called for in the recipe.

Cinnamon Rolls

Makes about 18 big rolls

3 /4 c warm milk

1/2 c melted butter

1/2 c sugar

1 tsp salt

2 pkgs active dry yeast

1/2 c warm water

4 1/4- 5 cups of flour

2 eggs, room temp

sprinkle yeast onto warm water with a tsp of sugar added to it. Stir to dissolve. Let set a few minutes until bubbly. Add milk, butter, salt,and eggs. Beat well. Now begin adding flour until you have a soft, slightly sticky dough. Knead for about 5 minutes, oil , and let rise until double, about an hour.

Meanwhile make filling:

1 c brown sugar

2 Tbs cinnamon

1/4 c melted butter

Mix sugar and cinnamon..taste and adjust flavor with more or less cinnamon. Brush dough with melted butter and then spread with sugar mixture. Roll like a jelly roll, pinching edges to seal. cut in thick slices and place cut side down in 13x 9″ pans that have been well buttered. Let rise for about 30 to 40 minutes. Bake at 375 for 20 minutes.

Meanwhile prepare icing.

Mix 1/4 c melted butter, 1 tsp vanilla and a pinch of salt with enough confectioner’s sugar to make a thick icing. Spread on warm rolls and top with chopped pecans if desired.

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  This morning I decided to treat everyone to doughnuts. I used my normal recipe with some adjustments and these were really good. The kids said they tasted like that candy, Circus Peanuts, but I don’t think so.    Do you spell it donut or doughnut? Both are correct but I am seeing the first spelling more and more! Donut,doughnut…as long as they taste great who cares?

  The only trick to making really good doughnuts is a clean oil, temp 375F, and a dough that is so soft it is nearly, but not quite, impossible to work. Oh! And cut straight through the dough, twisting deflates it some even though it is not yeast risen.

 Banana Cake Doughnuts

      about 3 dozen plus doughnut holes (or donut holes if you are making donuts)

4 eggs beaten

2/3 c sugar

1/3 c buttermilk

1/3 c butter-melted

1 tsp vanilla

1 tsp banana flavor (Frontier does a good one)

3 1/2 c flour

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg (FRESHLY GRATED!!!)

Combine eggs and sugar, beat until smooth and light. Add  buttermilk, cooled butter, vanilla, and banana flavor.  Sift dry ingredients. Add egg mixture and beat until smooth. Chill ( don’t chill the dough…it does make it MUCH easier to work. I just never have time)

  Roll out about 1/3 inch thick. cut with floured cutter. Let stand about 10 minutes.

   While waiting make icing:

1 c confectioners

1/4 c butter

1/2 tsp vanilla

1/2 tsp banana

mix thoroughly and ad a little buttermilk to thin if needed or add more confectioners to thicken.

Drop doughnuts in 375 oil. Fry only a couple at a time. I have a large fryer and I do 4-5 at a time.  Turn when one side is golden.  Fry until done. Drain and place on absorbant surface (this is how I recycle my brown paper bags..) Glaze while still warm.

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Orange Nut Raisin Bread
makes 2 loaves

1 c milk
11/2tsp salt
1/4 c honey (a strong honey like buckwheat is best)
1/4 c brown sugar (or go with all honey if you like)
1/2 c soft butter
2 pkg yeast
1/4 c warm water
5 -5 1/4 c (freshly ground) whole wheat flour
1/4 c wheat gluten
grated rind and juice from one orange (set juice aside)
1 tsp ginger
1 c raisins
1 c chopped walnuts
Orange glaze

Scald milk, pour over butter, salt and honey , blend, and let cool to lukewarm. In the meantime proof yeast in 1/4 c warm water.
Add yeast to lukewarm milk mixture with 2 c flour, ginger and the wheat gluten. Beat 2 minutes at medium speed scraping bopwl occasionally. 100 strokes by hand. Add in orange peel, raisins, nutsand enough more flour to make a stiff dough. Turn out and knead about 50 strokes. Cover and let rise until double, 1- 1 1/2 hours. You can save time here by utilizing the microwave. You can proof dough on MOST microwaves on level 1. 5 minutes on level one -five minutes rest-five minutes on level one then out to rise a bit more. You lose a little in the texture and taste in the long run but if you are in a hurry this is a nice alternative.
Punch down and let rest 15 minutes.
Cut in two and make two round loaves. slash tops. Let rise on baking sheet or pie pans until double. 1 hour.
Bake at 375 for 40 minutes, or until golden and hollow when tapped. Let cool.
When cool glaze with orange glaze:
1 c confectioners sugar
1/4 tsp ginger
2 tsp butter melted
2-4 tbs orange juice

mix until smooth and spreading consistancy.

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