This is a moist coffee cake with ribbons of buttery goodness throughout. It is easy enough to whip together before guests come over or as a warm delicious breakfast bread. Either way, this is a great recipe to have in your wheelhouse.
1 1/2c sugar
5tsp baking powder
1 1/2tsp salt
1 1/2c milk
2/3c brown sugar
2 1/2tsp cinnamon
Mix together all the dry ingredients in a bowl.
Add the shortening, milk, and eggs then mix thoroughly. There will still be lumps of shortening and that is OK.
Pour the batter into a greased 9×13 cake pan.
For the topping mix together the brown sugar, flour, and cinnamon using a fork to break apart the larger clumps.
Evenly pour the topping over the cake batter in the pan.
Cut the butter into small pieces and place evenly over the top of the topping.
Bake at 375° for 30-35 minutes or until an inserted toothpick comes out clean.
Bananas are most likely to be eaten in our house within the first couple days after bringing them home from the market. If afew of them get ignored long enough, they get turned into banana bread. Maybe that’s deliberate in-action on the part of the family, but it’s a house favorite.
2 1/2c flour (We use 1 1/4c white and 1 1/4c whole wheat but you can decide for yourself)
1tsp baking powder
2c over-ripe mashed bananas
1tbsp imitation rum
Combine the dry ingredients: flour, baking soda, and salt. Mix well.
In a separate bowl beat together the shortening, sugar, mashed bananas, and eggs. Mix thoroughly.
Gradually add the dry ingredients. Don’t over mix, just combined.
Finally add the imitation(or real) rum or even chopped walnuts if you like your bread a little nutty.
Coat 2 8×4 loaf pans with shortening and then lightly flour to reduce sticking.
Divide the batter into the loaf pans and then bake at 350° for 60-65 minutes, until tooth pick tests clean.
Let sit to cool before removing from the pan.
Note: Most sweet bread recipes are very similar. The feature flavor(s) is what gives the bread it’s distinct character.
There is something special about zucchini bread in our household. The kids regularly ask to make it when it’s their time to bake with daddy. Warm, soft, and sweet. Add a little butter and it is a great go-to breakfast sweet bread. People often ask for the recipe. Well…here it is.
3c flour (I use 50% white, 50% whole wheat)
1tsp baking soda
1tsp baking powder
3tsp ground cinnamon
2 1/4c sugar
3 tsp vanilla extract
2c grated zucchini
Preheat oven to 325°
Grease/spray and flour 2 8×4 loaf pans.
Sift the dry ingredients(flour, salt, baking powder, baking soda, and cinnamon) together in a bowl and set aside.
In a separate bowl beat together the eggs, oil, sugar, and vanilla.
Combine the wet and dry together and mix well. (The batter will be stiffer at this point.)
Add the zucchini to the batter and mix well.(You will noticed with the addition of the zucchini the batter will thin out nicely.)
Split the batter between the two plans evenly and back for 45 to 60 minutes, or until a toothpick comes out clean at the center.