Cornbread Recipe~ Confetti Southwest Style

confetti-cornbread

This is my favorite cornbread recipe.

I have been making it this way for about 20 years ever since I realized that the addition of cheddar cheese and jalapeño peppers makes you want to scream yeehaw!

Ok, maybe not but it will have you coming back for a second piece!

This ain’t that old stale dried up piece of cornbread you may be used to having.

This recipe is more of a corn cake if I may be so bold.

Perhaps it is just my lifelong mission to get cake on the dinner table, but once you taste this combination of kicking flavors you won’t hear anyone complain!

Slightly sweet with jalapeños and scallions packing some heat!

The cheddar cheese and addition of corn kernels….well….just try it for yourself!

This is a cornbread recipe revival!


5.0 from 1 reviews
Cornbread Recipe
 
Prep time
Cook time
Total time
 
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbread or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Author:
Serves: 8" Round bread
Ingredients
  • Unsalted Butter 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Buttermilk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Cheddar Cheese 1 cup (113g)
Instructions
  1. Cream the butter and sugar until light and fluffy
  2. Add the eggs one at a time, scrape bowl as needed
  3. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  4. Add the finely chopped peppers and scallion along with the cheddar cheese and corn. Mix until combined
  5. Pour batter into an 8 " greased pan and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Notes
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Cornbread Recipe
 
Prep time
Cook time
Total time
 
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbreads or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Author:
Serves: 8" Round Bread
Ingredients
  • Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seed 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (135ml)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Almond Milk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Daiya Cheddar Cheese 1 cup (113g)
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. Cream the earth balance and sugar until light and fluffy
  4. Add the flax eggs and then scrape bowl as needed
  5. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  6. Add the finely chopped peppers and scallion along with the Daiya cheddar cheese and corn. Mix until combined
  7. Pour batter into an 8 " greased pans and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Notes
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months
 

 

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Bakery Style Cheese Danish

cheese-danish

Just when you thought you would never be able to make an authentic bakery style cheese danish ~ Gretchen’s Bakery is here!

I’m like a superhero! LOL

But seriously you will thank me for this recipe because it is just way too easy to make these and everyone will think you bought them at a bakery!

If you don’t particularly like cheese filled danish you can simply substitute in any filling you do like!

How about Apple? Cherry? Blueberry? Almond!?

This dough recipe is so very versatile you may just start baking fresh danishes everyday!

Veganize the entire recipe below!

Freeze the danishes just before the second proofing if you want to keep some for later!

Just take them out the night before to thaw in the refrigerator then proceed where you left off!

For those who will like to see how to make the Snail Danish variety CLICK HERE FOR FRUIT & CHEESE DANISH


Danish Dough
 
Prep time
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Total time
 
Author:
Serves: 8 individual danish
Ingredients
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warm about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 2 sticks (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 form into a very loose 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 listed below
  8. After the dough has doubled, press out the gasses and form and fill the dough with cheese filling or fruit filling and then form into individual danishes or larger family style danish logs.
  9. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  10. Egg wash and bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
  11. 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
Danish like all yeast pastries are best the day they are baked.

They are fine at room temperature in an airtight container for longer than 1 day but they do tend to go stale quickly.

You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
 
Cheese Filling Recipe
 
Prep time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • Cream Cheese 8ounces (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
Notes
Keep unused portions of cheese filling refrigerated at all times
STREUSEL TOPPING
Streusel Topping
 
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

VEGANIZE THIS RECIPE!

Vegan Danish Dough Recipe
 
Prep time
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Total time
 
Author:
Serves: 8 danishes
Ingredients
  • Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Almond Milk ½ cup (120ml) (warm about 105°F) (*plus additional for brushing over the danishes)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Earth Balance Buttery Sticks 2 sticks (226g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 3 Tablespoons (90ml)
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. Sprinkle the yeast over the warm almond milk and let stand for about 5 minutes until frothy
  4. 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
  5. Add the cold diced earth balance buttery sticks to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits throughout.
  6. Add the flax eggs and the yeast / almond milk mixture and pulse until the dough just barely comes together to a sticky mass.
  7. Turn out to a lightly floured work surface and form into a very loose ball.
  8. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  9. While you are waiting for the dough to double, prepare the filling recipe below)
  10. After the dough has doubled, press out the gasses and form and fill the dough with cheese filling or fruit filling and then form into individual danishes or larger family style danish logs.
  11. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  12. Brush with almond milk and then bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
Notes
Danish like all yeast pastries are best the day they are baked. You can store them in an airtight container fro longer than 1 day but they do tend to go stale quickly.

You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
Vegan Cheese Filling Recipe
 
Prep time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • Vegan Cream Cheese 8ounces (226g)
  • Confectioners Sugar ⅓ cup (45g)
  • Corn Starch 1 Tablespoons (10g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (30ml)
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. Mix vegan cream cheese with the confectioners sugar and cornstarch.
  4. Add the flax egg and vanilla extract mix smooth
Notes
Keep unused cheese filling refrigerated at all times.
 

 

 

 

 

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Pumpkin Bread Recipe

Pumpkin Bread Recipe

Pumpkin Bread Recipe

I just whipped up this Pumpkin Bread in about 10 minutes!

The bake time (about an hour) is agony once you start to smell you kitchen fill with warm pumpkin pie and cinnamon spices!

If you are like me, you may start poking around a bit early to prod it along (however no amount of poking or prodding is going to make it bake faster)

So, just wait patiently then devour 3 pieces as soon as you are able to cut it!

Hehe, yeah I’m just that way when it comes to pumpkin anything!

It’s sort of like my fall addiction that gives my other addiction ~ chocolate ~ a good challenge!

This bread is really simple to make, it’s an alternating creaming method meaning we will alternate the dry ingredients with the liquid in order to avoid over-saturating and “breaking” the mix.

You can also bake this Pumpkin Bread Recipe into Pumpkin Muffins if you prefer.

The entire recipe will make about 10 muffins, filled ¾ to the top of each muffin cup.

I’d honestly suggest doubling this recipe to make 2 loaves since the 1st loaf will seriously be gone before you even know what happened!

For those wanting the exact measurements of the pan I used CLICK HERE!

Ok~ Or DON’T click there- the measure is 8.5 in x 4.5 in x 2.75 in

5.0 from 1 reviews
Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Be sure all ingredients are at room temperature
Prepare a standard sized loaf pan with Pan Grease
Author:
Serves: 1 loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Unsalted Butter 6 Tablespoons (84g)
  • Eggs large 2 (100g)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Whole Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Cream the butter and the sugar together until light and fluffy approx 5 minutes.
  2. Combine the vanilla extract with the eggs and slowly add to the creaming mixture on at a time, be sure to scrape the sides of the bowl to ensure even mixing.
  3. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  4. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  5. Next combine the milk with the pumpkin and add half of it to the creamed mixture.
  6. Mix just until combined, scrape bowl to mix evenly.
  7. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  8. Finishing with the last portion of flour.
  9. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1- loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Solid Vegetable Shortening 6 Tablespoons (84g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Almond Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
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. Cream the shortening with the sugar together until light and fluffy approx 5 minutes.
  4. Combine the vanilla extract with flax eggs and slowly add to the creaming mixture, be sure to scrape the sides of the bowl to ensure even mixing.
  5. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  6. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  7. Next combine the almond milk with the pumpkin and add half of it to the creamed mixture.
  8. Mix just until combined, scrape bowl to mix evenly.
  9. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  10. Finishing with the last portion of flour.
  11. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months
 

 

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Cinnamon Buns

Cinnamon-buns

I love this recipe for cinnamon buns.

Believe it or not, I got it out of a Marlboro Man recipe book (of all things! LOL) over 20 years ago and I have not found a better one yet!

I know you will agree once you try them out for yourself.

This has been another one of my most requested recipes, so back by popular demand with full video tutorial ~ The Cinnamon Buns!

The hardest part will be deciding if you should make the chocolate version or straight up unadulterated cinnamon bun classic!

Why not both!?

You’ll see……don’t say I didn’t warn you!


5.0 from 2 reviews
Cinnamon Buns
 
Author:
Serves: 12 Jumbo Buns
Ingredients
  • Dry Yeast 1 package (1 tablespoon) (9g)
  • Warm Water *approx. 100° F ½ cup (120ml)
  • All Purpose Flour 4-5 cups (520g-650g)
  • Salt 1½ teaspoons (9g)
  • Ground Cinnamon 2 teaspoons (6g)
  • Granulated Sugar ½ cup (100g)
  • Unsalted Butter very soft 1 stick (112g) (+ more for melting and brushing the dough later- ½ stick)
  • Whole Milk ¾ cup (205ml)
  • Large Eggs 2 (100g)
Instructions
  1. Prove your yeast by mixing it with the warm water and a pinch of the sugar.
  2. If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
  3. Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment
  4. Follow along in the video tutorial for mixing this dough.
  5. Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.
  6. Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.
  7. Press the dough into the best square or rectangle you can by hand, and then roll with a rolling pin to approximately 16″ X 18″
  8. Spread the entire surface with melted butter and cinnamon sugar or the chocolate schmear recipe below and then sprinkle generously cinnamon-sugar.
  9. Roll up jelly-roll style and then cut into 12 equal portions.
  10. Arrange the buns in the baking dish so they are about 1″ apart.
  11. Cover with a towel and place the baking dish in a warm, draft free spot to double in size.
  12. About 1 hour depending on your kitchen conditions.
  13. Once the buns have proofed completely, bake them in a PREHEATED 350° F oven for approximately 25 - 35 minutes or until golden brown and center buns are fully baked
  14. Cool slightly and then ice with sugar glaze
Notes
As with all yeast products it is best to serve them right away.


1 day is the maximum for any fresh baked bun.


Breads, buns and rolls will get stale very quickly.

To give an extra day to the buns, be sure to wrap them tightly in an airtight container or with plastic wrap after they have fully cooled.

FOR CHOCOLATE CINNAMON BUNS

5.0 from 2 reviews
Chocolate Schmear
 
Author:
Ingredients
  • Water 4 Tablespoons (60ml)
  • Granulated Sugar 4 Tablespoons (50g)
  • Unsweetened Cocoa Powder ½ cup (48g)
  • Granulated Sugar ¼ cup (50g)
Instructions
  1. In a small sauce pot or in a microwave safe bowl combine the 4 tablespoons of sugar with the water and bring to a rolling boil
  2. In a medium bowl, combine the cocoa powder and the other ¼ cup of granulated sugar together with a whisk and then add the sugar syrup, whisking smooth.
  3. Spread cooled cocoa paste over the dough as shown in the video instead of the melted butter
  4. Then sprinkle with cinnamon sugar and roll up as per the video instruction
5.0 from 2 reviews
Cinnamon Sugar
 
Author:
Ingredients
  • Granulated Sugar 3 Tablespoons
  • Brown Sugar 2 Tablespoons
  • Ground Cinnamon 3 teaspoons
Instructions
  1. Combine
5.0 from 2 reviews
Cinnamon Bun Icing
 
Author:
Ingredients
  • Confectioners Sugar 1½ cup (180g)
  • Warm Water 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon
Instructions
  1. Whisk all ingredients together

 

 

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Blueberry Cobbler Muffins

Blueberry Cobbler Muffins

Blueberry-cobbler-Muffins

Who doesn’t  LOVE Blueberry Cobbler!?

Well now you can have it for breakfast with Blueberry Cobbler Muffins that are loaded with blueberries!

Topped with sweet, crunchy cobbler topping….Need I say more!?

This recipe is a winner with the buttermilk and  sour cream in the batter!

For those who cannot get buttermilk readily, click this link here for How to Make Buttermilk

What are you waiting for?

Breakfast is served!

Or Dinner??

5.0 from 1 reviews
Streusel Topping
 
Prep time
Total time
 
First prepare the streusel topping and freeze while you are preparing the batter for the coffeecake Ingredients
Author:
Serves: 1¼cup
Ingredients
  • All Purpose Flour ½ cup (63g)
  • Light Brown Sugar ½ cup (105g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 4 Tablespoons (56g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. In a medium bowl combine all the ingredients together and with a fork and then switch to the fingertip method to push all the ingredients together and through the butter making a slight mushy paste.
  3. Freeze until ready to use.
 
5.0 from 1 reviews
Blueberry Muffin Batter
 
Prep time
Cook time
Total time
 
Preheat oven to 350° F
Substitute any berry or chopped diced fruit that you like in place of the blueberry
Author:
Serves: 18 muffins
Ingredients
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Salt ¾ teaspoon
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Sour Cream 1 cup (230g)
  • Buttermilk ½ cup (120ml)
  • Blueberries 2 cups
Instructions
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed.
  3. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  4. Add the sour cream and mix on high speed for about 20 seconds
  5. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  6. Add the buttermilk slowly while mixing on medium speed.
  7. Add the blueberries and fold in by hand to avoid mashing
  8. Pour batter into paper liner prepared muffin pan and then top with frozen streusel.
  9. Bake in preheated 350°F oven for approximately 25- 35 minutes or until a springy to the touch when pressed gently in the center.
  10. Cool completely before serving
Notes
Store muffins at room temperature in an airtight container for up to 4 days



Muffins will go stale before they will go bad



Baked muffins can be frozen for up to 1 month, although I do not prefer to freeze muffins, they are so quick and easy to make it's best to bake and eat them fresh
 

 

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Banana Butterfingers Coffeecake

Banana Butterfingers Coffeecake

The idea for this cake came to me when I was about to make my fabulous Banana Streusel Coffeecake for the 5th time this month.

I spotted the unfinished bag of Butterfingers across the room, and BLAMMO!

It hit me!

Banana Butterfingers Coffeecake was born!

It was a blissful conception all the way through to the birthing of this big bad baby!

Just wait until you try this cake!

I am not sure whether you will thank me or damn me, since it is quite dangerous!

It is so very versatile in that it can be made into just about any cake pan you choose.

Cupcakes, Bundt cakes, regular 8″ cake pans to build this into a fabulous layer cake for someone’s birthday!

The possibilities are truly endless; as will be the amount of times you make this recipe!

**I know in the video I said Peanut Butter  Butterfingers coffeecake…but I meant to say Banana!  Woops

It’s ok though because the Butterfingers candy bar IS Peanut Butter!

5.0 from 1 reviews
Banana Butterfingers Coffeecake
 
Prep time
Cook time
Total time
 
Be sure to use very ripe bananas for best flavor.
All ingredients are to be at room temperature
Preheat oven to 375°F
Prepare ganache in advance and reserve until needed
Chop butterfingers roughly into ¼" to 1" pieces
Author:
Serves: 24 cupcakes or 1 Bundt Cake
Ingredients
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 350g)
  • Buttermilk ½ cup (120ml)
  • Butterfingers candy about 18 fun sized bars *chopped to 2 cups
  • ½ Recipe Ganache
Instructions
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chopped butterfingers candy, mix to blend.
  7. Pour batter into prepared pan
  8. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean.
  9. Cool completely before glazing with ganache and then top with remaining butterfingers
Notes
Store cake in an airtight container at room temperature for up to 3 days

Store in refrigerator for longer shelf life (up to 1 week)

Baked cake can be frozen for up to 1 month

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