Fruit and Cheese Danish

Fruit and Cheese Danish

Fruit and Cheese Danish

Fruit and Cheese Danish is back with a twist!

Literally a twist, called Snail Style Danishes.

With the success of my last video for Cheese Filled pocket style danishes, many people asked for the snail variety.

When I owned my bakery we made both styles daily.

The Pocket variety is typically reserved for stuffed fillings like cheese and almond paste; whereas this Snail Variety is more commonly used for nut roll types.

But you can see I break all the rules (if there ever really were any?) and I fill and stuff with whatever I please!

You can definitely do the same thing here!

Canned pie and pastry fillings work great but you can also use a freshly cooked compote as I show you in the video.

I had a bunch of berries (raspberries, blackberries & strawberries) stashed in my freezer so I threw them all into a pot and cooked them over a low heat until it thickened to a nice saucy compote!

The cheese filling recipe is below; you can make it up ahead of time and store it in the refrigerator while your dough is proofing.

I always like to mention (for all those who like to call me out) This is NOT a real deal Danish Dough.

But it is a pretty good mock version that is quick, simple and very user friendly that can pass off as danishes any day of the week.

Danish Dough is an art form in and of itself. It is not something that I have taught, or plan to teach on a 10 minute youtube video.

Similar to my Croissant Dough Tutorial this is classic pastry that needs much more time & explanation than a youtube video can do justice; not to mention resources to produce a classroom style video such as laminated dough. Perhaps if the calling is great enough for the real deal, I will do one for a Vimeo Style video in the future.

Click here for a vegan version of this danish dough


5.0 from 3 reviews
Mock Danish Dough
 
Serves: 24 Snail danish
Ingredients
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warmed to about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg ¼ teaspoon
  • Cardamom 1 teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 16 Tablespoons (226g)
  • Eggs large 2 (100g)
Instructions
  1. Sprinkle the yeast over the warm milk and let stand for about 5 minutes until frothy
  2. Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
  3. Add the cold diced butter to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits of butter throughout.
  4. Add the eggs and the yeast / milk mixture and pulse until the dough just barely comes together to a sticky mass.
  5. Turn out to a lightly floured work surface and knead about 10 times to form a very loose, no longer sticky ball.
  6. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  7. While you are waiting for the dough to double, prepare the cheese filling recipe and cinnamon schmear as listed below
  8. After the dough has doubled, press out the gasses and roll to about 18" X 12" as shown in the video then spread with cinnamon danish schmear
  9. Fold the dough over onto itself and it will now be about 12" X 9"
  10. Re roll gently so you do not squish out the filling, but get it back to about 12" x 18"
  11. Cut the dough into strips that are about 1" wide and then form the snails as shown in the video tutorial
  12. Place each snail onto a parchment lined sheet pan spaed approximately 2" apart and fill the centers with cheese filling or fruit filling
  13. Egg wash the snails and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  14. Bake immediately in preheated 350°F oven until golden brown (approx 12- 15 minutes depending on the size of your danishes)
  15. Brush with melted apple jelly as soon as they come out of the oven, but wait until they are cool to glaze with sugar icing or confectioners sugar
Notes
As with any yeast pastry they will begin to stale after the first day.

To prolong staling wrap buns individually in plastic wrap or store in the freezer after cooling, wrapped well, for up to 2 weeks. Thaw before serving and warm in the oven for 5 minutes to freshen them up
CHEESE FILLING RECIPE
5.0 from 3 reviews
Cheese Filling
 
Serves: 24 danishes
Ingredients
  • Cream Cheese 1 cup (226g)
  • Unsalted Butter 1 Tablespoon (14g)
  • Confectioners Sugar ⅓ cup (45g)
  • Corn Starch 1 Tablespoons (10g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs Yolks large 2 (36g)
Instructions
  1. Mix cream cheese and butter to soften, add confectioners sugar and cornstarch.
  2. Mix smooth
  3. Add the egg yolks and vanilla extract mix smooth
CINNAMON DANISH SCHMEAR
5.0 from 3 reviews
Cinnamon Danish Schmear
 
Serves: 1½ cups
Ingredients
  • Unsalted Butter 8 tablespoons (113g)
  • Light Brown Sugar ½ cup (105g)
  • Ground Cinnamon 2 teaspoons
Instructions
  1. Cream the butter with the sugar & cinnamon until light and fluffy about 5 minutes.
Notes
Danish Schmear can be stored for up to 2 weeks in the refrigerator in an airtight container
 

 

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Orange Crunch Cake

orange-crunch-cake

Orange Crunch Cake is one of those recipes that is so good, yet no one knows about it!

I explained in the video below that there were several recipes like this, that when I owned my bakery it was always mind boggling to try to figure out just why not many people would buy it and ultimately some were discontinued from lack of sales.

I actually wrote an EBook on the subject called Bakery Days with some funny stories about some really awesome recipes that just did not stand the test of time! (Yes recipes included!)

But I have revived this recipe for you guys and I know you are going to love it!

This cake is so light, with a pound cake type structure, loaded with orange flavor and sweet crunchy wafer cookie coating!

What is not to like!??

I always surprise myself when I am completely enamored by a cake that is NOT CHOCOLATE! (But I confess, I did drizzle some melted chocolate ganache over top of my slice! hehehe)

If you do not have a bundt pan you can make this recipe in a loaf pan instead, or into cupcakes or even into cake layers!

This recipe is super versatile and I can’t wait for you to try it!

Oh by the way, I used Wafer Cookies for the crunch – but any crispy cookie coating will do!


5.0 from 1 reviews
Orange Crunch Cake
 
I am using a 6- Cup capacity Bundt Pan here, grease generously with Pan Grease
Author:
Serves: 1 Bundt
Ingredients
  • Unsalted Butter 12 Tablespoons (170g)
  • Granulated Sugar 1½ cup (300g)
  • Eggs large 3 (150g)
  • Buttermilk ¼ cup (60ml)
  • Fresh Squeezed Orange Juice ½ cup (120ml)
  • Orange Zest approx 2 - 3 Tbs
  • Vanilla Extract 1 teaspoon (5ml)
  • Orange Extract or Grand Marnier *optional 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1½ cup (190g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 2¼ teaspoons (11g)
  • ½ package Wafer Cookies
  • ¼ cup Orange Marmalade
Instructions
  1. Cream the softened butter with the granulated sugar until light and fluffy (about 5 minutes)
  2. Sift both flours with the baking powder and salt.
  3. Combine the eggs & extracts together
  4. Slowly add the egg mixture while mixing on low- medium speed, scraping the bottom and sides of the bowl often to incorporate well.
  5. Add the ⅓ of the sifted flour mixture and mix just to incorporate
  6. Combine the buttermilk with the orange juice and zest and then add half of this liquid to the creaming mixture
  7. Be sure to scrape the bottom and sides of the bowl and then add another ⅓ addition of the flour
  8. Add the remaining buttermilk/ juice mixture then the last of the flour, mixing just until combined between each addition.
  9. Pour into a generously greased bundt pan
  10. Bake in preheated 350° F oven for approximately 45 minutes or until it is done it will be springy to the touch when pressed gently in the center or when a toothpick inserted into the center comes out with moist crumbs
  11. Cool slightly then turn out onto a cooling rack
  12. Brush with melted orange marmalade and then press the crushed wafer cookies into the entire outside of the cake.
 

 

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Blueberry Pop Tarts

Blueberry Pop Tarts

Blueberry Pop Tarts

Sort of like a mini hand pie, the Blueberry Pop Tart is an American favorite!

I LIVED on these through my high school years and believe it or not they were a staple while I was in Culinary School too!

Breakfast, lunch or snacks (and sometimes dinner~ woops!)

As with all my Copy-Cat recipes, these little fruit pies are even better than the real thing!

This new recipe below for Pie Dough is ideal for this particular application.

It rolls super thin without tearing and that is exactly what we want here, since a thick bulky crust is not ideal in a pop tart!

Filled with blueberry compote (or canned pie filling works great too) and baked to flaky perfection!

I used my commercial grade cube fondant icing

but you can make a quick confectioners sugar and water (or milk) glaze by adding a couple tablespoons to about 1 cup of confectioners sugar and stir to your desired consistency.

The only thing about using these icings is we can’t really  pop them into the toaster once they are glazed, which is really what the “Pop Tart” is all about.

The icing sugar will melt and your toaster will not be a happy camper with that mess stuck to all the heating elements!

But in my opinion foregoing the toaster is a small price to pay when you compare this homemade recipe to those store bought ones!

If you have a toaster OVEN though~ Well, then problem solved! Toast away! (or use a conventional oven to warm them up again after you’ve baked them)

The recipe below makes about 8 – 10 Pop Tarts so you may want to consider doubling the recipe! (They freeze awesomely both before or after baking!)


Blueberry Pop Tarts
 
The amount of salt here can be adjusted down if you feel it may be too much.
At first I thought it was too much, but once I added the sugar glaze to the final pop tarts I felt this amount of salt really made a huge benefit to the overall taste and I changed my mind and decided it was a perfect balance just the way it is.
Author:
Serves: 8-10 Pop tarts
Ingredients
  • For the Dough:
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 2 tablespoons (28g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter 1 cup (226g)
  • Milk ¼ cup (60ml)
  • For the Blueberry Filling:
  • Fresh or Frozen Blueberries 2 cups
  • Water as needed
  • Sugar as needed
Instructions
  1. For the Dough:
  2. In the workbowl of a food processor combine the flour, sugar and salt.
  3. Dice the cold butter into small ½" pieces and add to the flour mixture
  4. Pulse it several times to create a course mealy consistency
  5. Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
  6. Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
  7. For the Blueberry Filling:
  8. Combine the blueberries and a tablespoon or two f water and granulated sugar to your taste (0- 4 tablespoons is good)
  9. Cook over low heat stirring often, until a sauce-like compote is achieved, the blueberries will burst and the sauce will thicken~ this should take no more than 20 minutes on low- medium heat
  10. To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
  11. Refrigerate until cold and it will thicken more as it cools
  12. To prepare the pop tart dough:
  13. You will have to knead it with extra flour to get it to a roll-able, pliable consistency
  14. Roll the dough to less than ¼" thick
  15. Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
  16. You can re-roll the dough several times to utilize all the pieces.
  17. Fill each rectangle of dough fill with 2 tablespoons of blueberry filling.
  18. Cover with another rectangle of dough and with a fork crimp the edges to seal.
  19. Brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
  20. Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant
Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.

Freeze raw or baked pop tarts for up to 1 month.

Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking
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Vegan Cake Donuts

vegan-cake-donuts

Vegan Cake Donuts for National Donut Day! Woohoo!

I thought everyday was national Donut Day here in the US! hahaha.

Yumm! I do love donuts and I’ve always been partial to the cake style donut for some reason.

I just always liked them better, and now I have figured out a way to eat more of them!

Guilt Free~ No Fry Donuts!

Not only are they friendly to your heart and your waistline, but they are also friendly to our beloved animals since they are VEGAN!! YAY! WOOOHOOO!

Now THAT is a reason to celebrate!

As you will see in the video, I teamed up with glamourdollsmakeup.com to make these adorable little mini donuts that look exactly like their new line of lip glosses!

GlamourDollsMakeup is a cruelty free (no animal testing!) cosmetics company that uses all Vegan Ingredients!! YAY! Love it!!

So if you guys are interested in getting 10% off your order you can use the discount code: GretchensDonuts at checkout on anything you order over at Glamour Dolls Makeup.com through June 3oth 2016!

Now let’s get to the DONUTS!!

I am using a Mini Donut Pan here but you can use a large donut pan if you prefer.

Or if you don’t want to make them into donut shapes, they will bake just fine as cupcakes too!


Vegan Cake Donuts~ Vanilla
 
Lightly spray the donut pan with pan spray
Preheat the oven to 350°F
Gluten Free All Purpose Flour can be substituted for the AP here
Author:
Serves: 24 Mini Donuts (or 12 large)
Ingredients
  • All Purpose Flour 1¼ cup (156g)
  • Salt ¼ teaspoon
  • Baking Soda 1 teaspoon
  • Almond Milk ½ cup (120ml)
  • Brown Sugar ⅓ cup (70g)
  • Ground Flax Seed 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Coconut Oil Melted 4 teaspoons
  • Vanilla Extract 1 teaspoon
  • Fondant or Sugar glaze icing( *recipe below)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 10 minutes or up to 30 minutes to thicken to a paste
  3. In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
  4. Add the sifted flour, salt & baking soda and whisk smooth.
  5. Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
  6. Bake in a preheated 350°F oven for approximately 8minutes for the mini's & possibly 12-15 minutes for the larger. When they spring back when gently pressed they are done
  7. Cool then dip in sugar glaze
  8. Decorate as you like
Notes
For those who don't care about vegan alternatives, you can use a whole egg in place of the flax & water. And buttermilk in place of the almond milk. Coconut oil can be changed to melted butter
 
Vegan Cake Donuts ~ Chocolate
 
Lightly spray the donut pan with pan spray
Preheat the oven to 350°F
Gluten Free All Purpose Flour can be substituted for the AP here
Author:
Serves: 24 Mini Donuts (or 12 larger)
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Natural Cocoa Powder Unsweetened ¼ cup (20g)
  • Light Brown Sugar ½ cup (105g)
  • Baking Soda 1 teaspoon
  • Salt ¼ teaspoon
  • Almond Milk ½ cup (120ml)
  • Ground Flax Seed 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Coconut Oil Melted 4 teaspoons
  • Vanilla Extract 1 teaspoon
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
  4. Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
  5. Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
  6. Bake in a preheated 350°F oven for approximately 8 minutes for the mini's & possibly 10-12 minutes for the larger. When they spring back when gently pressed they are done
  7. Cool then dip in sugar glaze
  8. Decorate as you like
Notes
For those who don't care about vegan alternatives, you can use a whole egg in place of the flax & water. And buttermilk in place of the almond milk. Coconut oil can be changed to melted butter
For those who want to enter the world of professional FABULOSITY check out the video below for my Professional Grade Cube Fondant that I sell over at gretchensbakerystore.com

For Confectioners Sugar Glaze:

Whisk together 2¼ cups Confectioners Sugar with 3 Tablespoons of Almond Milk

Adjust consistency to your liking with more or less almond milk.

Add vanilla extract if desired (½ teaspoon)

For Chocolate Glaze:

Add 3 tablespoons unsweetened cocoa powder to 2 tablespoons of  hot boiled water to make a paste, add to the sugar glaze recipe above

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Belgian Waffles with Spiced Maple Syrup

belgian-waffles-spiced-maple-syrup

What better way to treat mom on Mother’s Day than to a heaping plate of  Belgian Waffles with Spiced Maple syrup & sautéed cinnamon apples!

Of course this recipe is not just for Mother’s Day but I prepared it especially for Mom!

You can serve these up on any day of the week or year as they are sure to win hearts when you do!

The spiced maple syrup brings these thick Belgian Style Waffles over the top and then piled high with sautéed apples and whipped cream?

I mean c’mon! Seriously!

If you have never made homemade waffles~ you are in for a treat.

They are really easy to make and all you need is a Waffle Maker.

I got mine for under $20 through amazon and I LOVE IT!

Belgian Waffles are not just for breakfast though, so don’t feel like you are making an investment into a piece of equipment that will just gather dust in your closet.

You may be surprised at how often you will make waffles once you see how easy and painless it is!

You can make Dessert Belgian Waffles with Ice Cream & all the fixin’s just like an ice cream sundae!

The thing I love most about making waffles is that you can literally make a TON of them and freeze them!

This way whenever you have a hankering for some waffles, you simply grab one out of the freezer and pop it in the toaster to reheat and re-crisp it and voilá! You have fresh waffles!

I cannot say enough about this spiced maple syrup too (which can also be made in bulk and stored in the refrigerator for weeks!)

Basically this entire recipe can be done in bulk, in advance! How easy right!??

The sautéed apples are optional but so amazing and I urge you to go for it!

Flambé-ing has never been made simpler! NO FEAR! JUST DO IT!

You won’t be sorry!


Belgian Waffles
 
Prep time
Cook time
Total time
 
THIS RECIPE WILL MAKE 4 BELGIAN WAFFLES OR 6-8 REGULAR WAFFLES
Author:
Serves: 4
Ingredients
  • Cake Flour 2 cups (240g)
  • Baking Powder 2 teaspoons (10g)
  • Ground Cinnamon 1 teaspoon (5g)
  • Salt ¾ teaspoon
  • Egg Yolks large 3 (54g)
  • Egg Whites large 3 (90g)
  • Whole Milk (Or buttermilk) 1¾ cup (420ml)
  • Vegetable Oil ⅓ cup (80ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a large mixing bowl combine the flour, salt, cinnamon and baking powder, whisk to combine
  2. Add the milk, oil, egg yolks & vanilla extract
  3. Whisk smooth
  4. Whip the egg whites to firm peaks then fold into the waffle batter
  5. Preheat the waffle maker as per the instructions that came with it.
  6. Lightly spray in with pan spray and when it is ready use 1 cup per each Belgian waffle (or the amount recommended in the instruction manual of your particular model)
  7. Cook for 5-8 minutes until golden browned
  8. Waffles can be made in advance in bulk and stored in the freezer, simply take one out when you want to eat it and toast in a toaster to warm and crispy!
Notes
Prepared waffles can be stored in the freezer for up to 1 month in an airtight container, simply take out when you want to eat them and toast in a toaster or in the oven at 350°F until warmed throughout and crispy
 
Spiced Maple Syrup
 
You can make as much or as little of this recipe as you like.
If you make a larger batch you can store it for up to 2 weeks in the refrigerator
Author:
Serves: 1½ cups
Ingredients
  • Real Maple Syrup 1½ cups (360ml)
  • Orange Zest 3 strips
  • Whole Cloves 6
  • Vanilla Bean 1
  • Cinnamon Sticks 2
Instructions
  1. Combine everything together in a small sauce pot and heat on a low heat on the stove for 15 minutes.
  2. Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 2 weeks
Notes
store in an airtight container in the refrigerator for up to 2 weeks
 
Sautéed Apples
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 Granny Smith Apples peeled, cored & sliced
  • Unsalted Butter 2 Tablespoons (28g)
  • Cinnamon ½ teaspoon
  • Granulated Sugar 2 Tablespoons (28g)
  • Brandy 1 Tablespoon (15ml)
Instructions
  1. Peel, core & slice the apples to about ¼" thickness
  2. In a heavy bottom sauté pan melt the butter to bubbly then add the apple slices
  3. Sauté & cook for about 3-4 minutes flipping them throughout the cooking process to brown each side.
  4. Add the cinnamon sugar and continue cooking to caramelize the sugar and the apples start to get a nice browned color.
  5. Add the brandy at once to deglaze the pan, be careful when cooking with alcohol as it is highly flammable and may catch a flame~ do not panic, it will not stay ignited for long, once the alcohol burns off transfer, the apple mixture to the prepared Belgian Waffles and serve hot with warm spiced maple syrup and whipped cream or ice cream is optional
Notes
Sautéed apples can be made ahead of time and stored in the refrigerator for up to 5 days.

Rewarm in a sauté pan or in the microwave before serving
 

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Banana Bread Recipe

banana-bread

This recipe is my favorite banana bread recipe!

It is so simple & fast and most important~ delicious!

I decided to add chocolate chips and a streusel topping (because I almost always have streusel topping in bulk in my freezer! I highly recommend getting into that fabulous habit!)

You can of course omit all of those things if you want to have a traditional unadulterated banana bread.

If you choose to omit them, there is no need to change the flour or any of the other ingredients.

If you are a nutty banana bread person then feel free to add nuts in place of some of the chips (or all of the chips!)

I also have a vegan variation below and quite honestly I think I like it better than the egg/butter version!

I make this recipe in a pot since I have to melt the butter first of all ~ so why not keep the cleanup easy too!

No mixer required~ it really doesn’t get any easier than this!

5.0 from 2 reviews
Banana Bread Recipe
 
Prep time
Cook time
Total time
 
Preheat the oven to 375 ° F and prepare a standard sized loaf pan with Pan Grease
Prepare the streusel topping and reserve in the freezer until last
You may notice in the video I am using 1 glass loaf pan & 1 metal pan. This is only because I did not have 2 of the same, I do not prefer glass baking dishes, they tend to overbake the outsides before the insides are done.
Author:
Serves: 2 loaves
Ingredients
  • Unsalted Butter 16 Tablespoons (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (210g)
  • Eggs 4 large (200g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ripe Bananas 4 medium (approx 560g)
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 2 cups (240g)
  • Baking Soda 2 teaspoon (10g)
  • Cinnamon 2 teaspoon (8g)
  • Salt 1¼ teaspoon
  • Chocolate Chips 2 cups (340g)
Instructions
  1. In a large pot begin melting the butter on the stove over high heat.
  2. Add the sugars and stir with a wooden spoon over medium-high heat until the butter is melted and the sugar is distributed throughout.
  3. You will have a slushy looking buttery sugary mixture, you are not trying to make candy- so do not heat the sugar butter mixture more than enough to melt the butter and get the sugars distributed.
  4. Turn off the heat and continue stirring for about a minute to release some of the heat and cool the mixture only slightly before adding the eggs. You want to be sure you are not making "Egg Drop Banana Bread" if the mixture is too hot you will start cooking the raw eggs once you add them.
  5. Next combine the eggs and vanilla extract and add to the sugar/butter mixture and stir well.
  6. Next add your mashed bananas and stir well.
  7. Combine the flours with the baking soda, cinnamon and salt and add to the pot all at once. Stirring well to incorporate.
  8. Last add the chocolate chips and the nuts if you are using them.
  9. Pour the batter into the prepared pan and top with frozen reserved streusel topping
  10. Bake in a preheated 375 °F oven for 20 minutes then turn the temperature down to 325°f for another 30-40 minutes
  11. A toothpick inserted into the center should have moist crumbs, not raw batter.
Notes
Store at room temperature for 3 days wrapped well for freshness

You can refrigerate it for up to 10 days or freeze- wrapped well - for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 2 reviews
Vegan Banana Bread Recipe
 
Prep time
Cook time
Total time
 
This recipe is for 1 loaf, adjust accordingly
Author:
Serves: 1 loaf
Ingredients
  • Earth Balance Buttery Sticks 8 Tablespoons (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Ground Flax Seeds 4 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ripe Bananas 2 medium (approx 280g)
  • All Purpose Flour 2 cups (250g)
  • Baking Soda 1 teaspoon (5g)
  • Cinnamon 1 teaspoon (3g)
  • Salt ½ teaspoon (3g)
  • Chocolate Chips 1 cup (170g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In a large pot begin melting the earth balance on the stove over high heat.
  4. Add the sugars and stir with a wooden spoon over medium-high heat until the earth balance is melted and the sugar is distributed throughout.
  5. You will have a slushy looking buttery sugary mixture, you are not trying to make candy- so do not heat the sugar butter mixture more than enough to melt the butter and get the sugars distributed.
  6. Add the flax eggs and vanilla extract and stir well.
  7. Add the mashed bananas and stir well.
  8. Combine the flours with the baking soda, cinnamon and salt and add to the pot all at once. Stirring well to incorporate.
  9. Last add the chocolate chips and the nuts if using them.
  10. Pour the batter into the prepared pan and top with ¾ cup frozen reserved vegan streusel topping Bake in a preheated 375 °F oven for 20 minutes then turn the temperature down to 325°f for another 30-40 minutes
  11. A toothpick inserted into the center should have moist crumbs, not raw batter.
Notes
Store at room temperature for 3 days wrapped well for freshness


You can refrigerate it for up to 10 days or freeze- wrapped well - for up to 2 months

STREUSEL TOPPING RECIPE-

I recommend to double or triple this recipe to store in the freezer for whenever you want to streusel-ize your creations!

5.0 from 2 reviews
Streusel Topping
 
For VEGAN version- substitute the butter with Earth Balance Buttery Sticks
Author:
Serves: 1 cup
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Light Brown Sugar ¾ cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g) *Or vegan earth balance buttery sticks
Instructions
  1. Cut the cold butter (or earth balance) into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

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