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21
Banana Chocolate
Chip Bread
The secret to soft banana bread is a light mixing
hand. Although the Cuisinart
®
Stand Mixer is tough
enough for your heaviest breads, Speed 1 ensures
delicate mixing and folding.
Makes one 23cm loaf
1
1
/
3
cups unbleached, all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon kosher salt
2
/
3
cup granulated sugar
6 tablespoons (¾ stick) butter, cut into
2cm pieces, plus more for buttering pan
2 large eggs
½ teaspoon pure vanilla extract
1¼ cups peeled, ripe banana, cut into
2cm pieces
½ cup mini chocolate chips
Preheat oven to 175°C. Generously butter a
23cm loaf pan.
Combine flour, baking soda, baking powder
and salt in a medium bowl. Reserve.
Put sugar and butter into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix on
Speed 2 until creamy, about 2 minutes. Scrape
the entire bowl.
Continuing on Speed 2, add eggs, one at a
time, and mix until each is incorporated.
Scrape the entire bowl. Add vanilla extract and
then the banana and continue to mix until
banana is well combined, about 1 minute.
Scrape the bowl.
Add flour mixture and mix until just combined.
Scrape the bowl well and add chocolate chips
and mix to fold. Transfer the batter to the
prepared loaf pan.
Bake until deep golden brown and a cake
tester comes out clean, about 40 to 50
minutes. Remove from oven and cool on wire
rack until cool to touch; remove from pan and
allow to cool completely.
Nutritional analysis per serving (based on 12 servings):
Calories 210 (38% from fat) • carb. 31g • pro. 3g
• fat 9g • sat. fat 6g • chol. 51mg • sod. 190mg
• calc. 9mg • fibre 1g
Pecan Sticky Buns
The Cuisinart
®
Stand Mixer makes it easier than you’d
ever imagine to make a large amount of light, silky
smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
1
/
3
cup warm water (40-43°C)
1
/
3
cup granulated sugar, divided
2¼ teaspoons active dry yeast
½ cup fat-free milk
5
1
/
3
tablespoons unsalted butter, cut into
2cm pieces and at room temperature
1 large egg
3½ cups unbleached, all-purpose flour
¾ teaspoon kosher salt
Topping:
¾ cup pecans, chopped and divided
1
/
3
cup granulated sugar
¾ teaspoon ground cinnamon
1½ tablespoons unsalted butter, at room
temperature
½ cup raisins
5
1
/
3
tablespoons (
2
/
3
stick) unsalted butter,
melted
½ cup packed light brown sugar
Nonstick cooking spray
To make dough:
Stir together the warm water, 1 teaspoon of the
sugar and the yeast in the Cuisinart
®
mixing
bowl. Let stand until foamy, about 5 minutes.
Once the yeast has proofed, add the milk,
butter and egg. Attach the flat mixing paddle
and mix on Speed 2 to break up egg. Add the
flour and salt, and mix to just combine. Remove
flat mixing paddle and attach dough hook.
Knead on Speed 5 until dough comes together
as a ball and cleans the side of the bowl.
Dough should be smooth and spring back to
the touch. If sticky, add 1 tablespoon of flour at
a time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon of water at a
time. Cover bowl with plastic wrap and let rise
in a warm, draft-free place until doubled in
volume, about 1½ hours.
To make topping / assemble buns:
In a small bowl, combine half of the pecans,
sugar and cinnamon. Reserve.
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