Bonnies Best Banana Bread Bonnie Stern Recipes

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BANANA LOAF CAKE



Banana Loaf Cake image

The addition of chopped chocolate toffee bars makes this banana loaf different from the rest! Its another recipe from Bonnie Stern, owner of a well established cooking school in Toronto.

Provided by CountryLady

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 cups mashed ripe bananas (about 4)
1/4 cup yoghurt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup chopped chocolate chocolate-covered english toffee bar (Skor bars)

Steps:

  • Combine banana with yoghurt in a small bowl.
  • Cream butter& sugar in another bowl; add eggs& vanilla.
  • Sift flour with baking soda in a third bowl.
  • Add flour mixture& bananas to butter batter alternatively in about 3 additions, beginning& ending with flour.
  • Stir in chocolate toffee bits.
  • Spoon batter into a buttered 9x5 inch loaf pan lined with parchment paper.
  • Bake in a preheated 350F oven for 55- 60 minutes or until a cake tester comes out clean.

Nutrition Facts : Calories 361.8, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.4, Sodium 261, Carbohydrate 55.8, Fiber 1.6, Sugar 29, Protein 5.5

SWEET CORNBREAD - BONNIE STERN



Sweet Cornbread - Bonnie Stern image

I'm such a lover of cornbread, that I couldn't pass up this version. Another wonderful recipe from her book "Friday Night Dinners". Bonnie writes that "she received this recipe from executive chef Anthony Rose of Toronto's Drake Hotel". Very easy and flavourful. She also mentions that the follow may be added: diced olives, sun-dried tomatoes or fresh herbs. We enjoyed the plain version very much. Easily halved and baked in a 9 x 9 pan.

Provided by Diana 2

Categories     Quick Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup granulated sugar
2 eggs
1/4 cup extra virgin olive oil or 1/4 cup butter, melted
2 1/2 cups buttermilk (see note below) or 2 1/2 cups soymilk (see note below)
1 cup corn kernel, grilled (optional)
1 jalapeno pepper, seeded and chopped (optional)

Steps:

  • In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
  • In a separate bowl, combine eggs, oil and buttermilk.
  • Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
  • Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
  • Cool for 20 minutes before cutting.
  • NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.

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