Having a hard day? Need a stress reliever? This deliciousness and best ever banana bread is what I make.

Chocolate Shaved Peanut Butter Chip Banana Bread

Ingredients
  • 3 Very Ripe Bananas
  • 2 Eggs
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Milk
  • 1 Teaspoon Vanilla
  • 1 1/2 Cups Sugar (I use 1/2 cup each white, brown and turbinado)
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/3 Cup Shaved Chocolate
  • 1/3 Cup Peanut Butter Chips

Instructions
  1. Smash bananas and combine first six ingredients
  2. Add flour and baking soda and mix thoroughly.
  3. Fold in chips and shavings.
  4. Pour in greased loaf pan.
  5. Bake 325 degrees F for 60-70 minutes.
  6. After 60 minutes it will be pretty gooey in the middle which we like, so bake it longer if you want it cooked through more.
  7. Cool for 15-20 minutes. Remove from pan and enjoy with copious amounts of butter!

We don't count calories with banana bread.
 
 
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This past week my daughter (Stiletto #2) took her PSAT at school. This is the pre-test to the SAT and the qualifier for National Merit Scholarships from the College Board. One of the things that I like about the school that they attend is that they don't over prepare them for particular tests. Many schools do that and in the end it amounts to a test score beauty pageant instead of a real evaluation of knowledge and problem solving. Even moderating for this culture, there is still enormous pressure for kids to do well on the test. So knowing there would be a little anxiety, I figured a really good breakfast would be the first thing in order for the day. Since Stiletto #2 is a Carbo Queen and loves soft white bread, I decided a new recipe just for her was in order. Well, it was a hit and easily her favorite bread of all that I have made. Even the Trophy Wife loved it more than all the others! Guess who got the high score for the day. Yes, it was a beauty pageant.

Ingredients
  • 4 Cups AP Flour
  • 1 1/4 Teaspoons Quick Rise Yeast
  • 1 1/2 Teaspoons Salt
  • 1/4 Cup Sour Cream
  • 3/4 Cup + 1 Tablespoon 1% Milk
  • 1 Tablespoon Rice Wine Vinegar or White Vinegar
  • 2-3 Tablespoons Flour For Boule Forming

Preparation
  1. Combine the dry ingredients.
  2. Combine the wet ingredients and warm to about 85 degrees. I do this slowly in the microwave using the reheat setting. It takes about a minute and a half. Make sure you stir it well.
  3. Combine all the ingredients. It should just start to look glossy, but not wet.
  4. Spray oil the inside of the bowl moving the dough to each side and the spray the top.
  5. Cover bowl with plastic wrap and a towel. Place in oven with only oven light on and let raise at least 6 hours.
  6. Turn out onto oiled counter top and fold over twice.
  7. Cover with plastic wrap and let raise another hour.
  8. Preheat oven and Dutch oven or heavy pot with lid to 450 degrees.
  9. Remove pot from oven and remove lid.
  10. Using a couple tablespoons of flour quickly form the dough by pulling under a few times into a Boule or round shape.
  11. Place shaped dough into Dutch oven, cover, and place into oven.
  12. Bake for 30 minutes covered and then 10 minutes uncovered.
  13. Remove dough from pot and cool on a wire rack.

Suggestions
This recipe is great for both sandwiches and toasting.

Nutrition
1 slice (depending on how big and without butter) is approximately 150 calories.

© Russell W Peterson | DayParentDad.com | 10.16.14
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I threw out my bread machine. Well, actually I put it in the spring garage sale, but nobody bought it. After years of making bread in it, I discovered no knead bread in a pot. I haven't looked back since. It is so much superior in texture, taste, crust, flavor...I could go on. If it were me, I'd wrap up that bread maker of yours and give to a relative who doesn't know any better. Then you can impress them with your bread making techniques because you know yours will always be the bomb!

Ingredients
  • 2 Cups All Purpose Flour
  • 2 Cups Rye Flour
  • 3/4 Teaspoon of Quick Rise Yeast
  • 1 3/4 Teaspoons of Salt
  • 2 Cups Tepid Warm Water
  • 1 Tablespoon of Molasses
  • 1 Tablespoon of Honey
  • Spray Oil
  • Olive Oil
  • Flour For Dusting

Preparation
  1. Combine dry ingredients in a large bowl
  2. Combine wet ingredients and add to dry.
  3. Mix until it is thoroughly moist and starts to look a bit shiniy.
  4. Pull it half away from the bowl and spray with oil. Then repeat with other half. Then spray the top of the dough with oil. 
  5. Cover in plastic wrap and a kitchen towel. Place in oven with only the oven light on for about 8 hours. I like to do it over night too.
  6. Remove from oven. Oil the counter. Take the dough out of the bowl and place on the oiled counter. Fold over twice. Once in each direction.
  7. Spray with oil if needed, cover with plastic wrap and let rise 45-60 minutes.
  8. While that is rising place a covered Dutch oven or large covered pan in your oven. Turn the oven temperature to 450 degrees F and preheat the Dutch oven while the dough is rising.
  9. Remove Dutch oven from oven and place on stove top. Remove lid.
  10. With a couple of tablespoons of flour, quickly form the dough into a boule or ball shape by pulling it under and adding flour so it isn't stick. You should only need to pull it under a few times. Place in Dutch oven and cover. Return to oven.
  11. Bake 450 degrees covered for 30 minutes and another 10-12 minutes uncovered.
  12. Remove and cool bread on a rack.


© Russell W Peterson | DayParentDad.com | 9.04.14
So while my bread rose, I spent time outside landscaping a new "secret" entrance to the dog run. I think Siskel and Hooray are going to love it!
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The first time the Trophy Wife took the kids swimming on her own, I played a little trick on her. I let her do all the prep work herself. The minute the kids were out of the pool, they were starving. She had no food along and wasn't prepared to get any either. So she learned the first law of Boy Scouts:
  • Be prepared. 
She also learned the first law of at home parenting:
  • Children are always starving. 

So be prepared with this great after school snack, because I can guarantee you the kids will be starving the minute they walk in the door.

Ingredients
  • 4 Large Slices Of Good Crusty Stale Bread Cubed (See my bread in a pot recipe.)
  • 2 Eggs
  • 1 Cup Milk
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Chocolate Chips
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla

Preparation
  1. Spray oil  4 ramekins.
  2. Mix all ingredients together and pour into ramekins.
  3. Bake 350 degress F for 30 minutes.

Nutrition
About 350 calories per ramekin. 

Notes
  • These are large ramekins. You could probably use 6 smaller ramekins and cut the cooking time down to 25 minutes.
  • The puddings will raise a bit during cooking so don't over fill them.
 
 
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My friend Ann from Sumptuous Spoonfuls is coming to town this weekend. So in her honor a new recipe for some delightful rolls. (Psst....actually, this is just the dough from the flatbread recipe made into rolls. But don't tell her that I recycled a recipe into something new for her. It will be our little secret.)

Ingredients
  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp quick yeast
  • 2 tsp sugar
  • 1 3/4 cup plus 2 T lukewarm water
  • 1/4 cup plus 2 T olive oil
  • spray oil

Preparation
  1. Mix the dry ingredients with a whisk or fork in a large bowl.
  2. Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
  3. Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
  4. Cover dough with plastic wrap and towel. 
  5. Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
  6. Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
  7. Uncover and divide dough evenly into six to twelve pieces. (Depends on size of rolls you want.)
  8. On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
  9. Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for 15-20 minutes depending on size of rolls.
  10. Cook uncovered 5-8 minutes depending on size of rolls until golden.
  11. Remove to wire rack to cool.

Tips
Dough can be refrigerated for up to a week. Just remove from refrigerator and place on an oiled counter covered until room temperature - about an hour. Then bake as usual.

Add your favorite Italian herbs into this dough for a wonderful herbed bread.

For small rolls, you could cook them in a roasting pan with a lid or heavy cookie sheeet on top.
 
 
Many flat breads don't have yeast, but I like this one because of the wonderful flavor. It is easy to whip together in the morning and ready to bake that evening. Also, you can refrigerate the dough for a week and have flatbreads whenever you like. 

The added bonus is that this dough makes great rolls too! So if you get tired of flatbread, just make a roll or two for your favorite sandwich or eat warm with butter. Yum!

Ingredients
  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp quick yeast
  • 2 tsp sugar
  • 1 3/4 cup plus 2 T lukewarm water
  • 1/4 cup plus 2 T olive oil
  • spray oil
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Preparation
  1. Mix the dry ingredients with a whisk or fork in a large bowl.
  2. Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
  3. Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
  4. Cover dough with plastic wrap and towel. 
  5. Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
  6. Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
  7. Uncover and divide dough evenly into six pieces.
  8. On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
  9. You can roll out the dough very thin after about 10 minutes or you can refrigerate the extra balls wrapped in plastic for about a week.
  10. Brush top of dough with a little olive oil and salt and bake at 450 degrees F on a preheated pizza stone or heavy cookie sheet for 3 minutes.
  11. Remove from oven, top with toppings, and return to bake for an additional 15 minutes or so depending on wetness of toppings.

Topping Ideas
  • Mozzarella, caramelized onions, and pancetta.
  • Tomato sauce, Mozzarella, pepperoni and green pepper.
  • Mozzarella, tomato sauce, pineapple and green pepper.
  • Mozzarella, blue cheese, and pancetta.
  • Ground beef, tomato sauce, and cheddar cheese.
  • Mozzarella, nicoise olives, castelvetrano olives, and red onion.
  • Mozzarella, bacon, parmesan, and tomato.
  • Tomato, mozzarella, and basil.

Rolls
You can cook the six pieces individually or together as large or small rolls as well.
  1. Bring the dough to room temperature and let proof a little on an oiled counter under plastic wrap for about an hour.
  2. Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for at least a half an hour.
  3. Shape dough quickly into rounds and placed into Dutch oven. Cook covered for 15-20 minutes depending on size of your rolls.
  4. Cook uncovered 5-8 minutes depending on size of rolls until golden.
  5. Remove to wire rack to cool.


Nutrition
Depends on toppings and portion size.

Tips
I usually cook 1-3 of the flatbreads and then store the rest wrapped in plastic wrap in a recloseable plastic bag. Bring dough back up to nearly room temperature before cooking.
 
 
Being from the south (if you can call southern Illinois south), my mother loved southern food. One of her favorites was cornbread. She just followed the instructions on the round cornmeal box and baked it in a cast iron skillet. It was always served hot with butter and honey. Yum! 

I loved the way my mom's cornbread tasted. Since I have very few of her successful recipes, I wanted to pass the cornbread tradition on to my kids. However, when I made it for my young children they complained about the "grainy" texture of that method. (One of the things I've learned as a parent is that texture is nearly everything!) 

So, in order to develop something a bit "smoother" but still full of flavor and taste, I came up with these great corn bread muffins sweetened with a bit of honey. Many people would classify them as northern and not southern because they are sweeter than savory, but I don't care what you call them because they are delicious, easy to make and the kids gobble them up. Just spread on the butter because the honey is already built right in! I think my mother would be proud.
Oven
400 Degress F

Ingredients
  • 3/4 cup corn meal
  • 1 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup one percent milk
  • 2 eggs
  • 1/2 stick melted butter
  • 1/4 cup honey

Preparation
  1. Stir the dry ingredients together until well mixed.
  2. Whisk wet ingredients together in a separate bowl.  
  3. Combined the wet and dry ingredients until just mixed. 
  4. Spoon batter into 12 papered muffin cups. 
  5. Bake at 400 degrees for 15 minutes.

Nutrition

12 Servings
170 calories per serving
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Tips
I have successfully reduced salt to about 3/4 tsp. You could try less if you are on a lower salt diet and use unsalted butter as well.

This is a great first recipe for kids to try. It easy to mix together and relatively fast to prepare and cook.
 
 
This is one of my all time favorite breads. It is soft with a great crumb, crunchy crust, and a bit of sweetness. Perfect for toasting, with soup, or just for sandwiches.

Ingredients
  • 2 cups all purpose flour (I've used Dakota Maid, King Arthur, and Ultra Grain)
  • 2 cups whole wheat white (I used King Arthur)
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table salt
  • 2 cups and 2 tablespoons tepid water
  • 4 Tablespoons honey
Preparation
  1. Mix dry ingredients in a bowl. Dissolve honey in water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 8-9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1 hour. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round tight ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!
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Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.

Tips
  • I start my bread in the morning and by dinner time I have a wonderful loaf.
  • Once sliced, face it down on a piece of parchment or lightly waxed paper and wrap the loaf in a flour sack towel.
 
 
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Ingredients
  • 2 cups all purpose flour (I've used Dakota Maid, King Arthur, and Ultra Grain)
  • 2 cups whole wheat white (I used King Arthur)
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table salt
  • 2 cups and 2 tablespoons tepid water
  • 1 1/2 Tablespoons honey
  • 1 Tablespoon white sugar
Preparation
  1. Mix dry ingredients in a bowl. Dissolve honey and sugar in water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 8-9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round tight slightly flattened ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!


Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.
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This is what the dough looks like after it has been folded on the counter.
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The crust is incredible on this bread and the flavor is absolutely yummy! It doesn't taste like a heavy or sugary bread. It is smooth with a light texture and a crunchy crust.
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Tips
  • You don't need a fancy Dutch oven for this. I happened to have an inexpensive dutch oven from Costco. It is an 8 quart oval, but I noticed it is no longer available. I think it tends to be a seasonal item. They do also have a round 6 qt which I think could work as well. Or like many people just use a stock pot with a lid or a roasting pan with a high enough cover. Anything that will take the heat!
  • Click here to see how to shape a boule or round ball loaf.
 
 
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My grandmother made the most incredible Swedish Limpa or rye bread that ever existed. It wasn't your typical heavy rye. It was light, sweet, aromatic, and delicious. As my exploration of quick no knead breads in a pot go, I developed this lovely little rye bread recipe. It ain't grandma's, but it is light and delicious.
Ingredients
  • 3 cups all purpose flour
  • 1 cup Rye flour
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table
  • 2 cups and 1 tablespoons tepid water 
  • 2 T brown sugar dark/medium
  • 2 T molasses

Preparation
  1. Mix dry ingredients in a bowl. Dissolve molasses and sugar in the water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round flat ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!


Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.
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Helpful Hint
I keep my bread  loosely wrapped in a flour sack towel. This way it stays fresh and the outer crust stays crispy. You could also use parchment paper or lightly waxed paper to wrap the loaf and then wrap with the towel.

Link to our original white bread in a pot recipe.