Oat Nut Bread

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Secrets for Success with Bread Machines

Before beginning, carefully read your bread machine owner's manual.

All liquid ingredients should be at room temperature (70° to 80°). This includes water, milk, yogurt, juice, cottage cheese, eggs and applesauce.

Measure ingredients accurately, using the measuring tools and techniques suggested before adding to your machine. Then add in the order suggested by your bread machine manufacturer.

For best results, use bread flour.

If a recipe calls for softened butter, cut it into pieces, then let it stand at room temperature until softened. This way the butter will mix into the dough more uniformly.

When either active dry yeast or bread machine yeast can be used in bread machines, bread machines yeast is a little finer, which allows for better dispersion during mixing and kneading. For 1 cup of flour, it is generally recommended to use 3/4 teaspoon of active dry yeast or 1/2 teaspoon of bread machine yeast.

Check dough after 5 minutes of mixing. The dough should feel smooth, soft and slightly tacky. If it's moist or sticky, add 1 tablespoon of liquid, then check again.

Recipes containing eggs, milk, sour cream, cottage cheese and other dairy or perishable products should be baked immediately and not placed on a "time-bake" cycle.

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Problem-Solving Pointers for Quick Bread

Bread is Tough and Dense or has Tunnels

Batter was overmixed.

Bread is Soggy

Batter had too much liquid or fat.

Center of Bread had Sunk

There was too little or too much leavening.

Bread was underbaked.

Batter stood too long before baking.

Bread has a Thick Brown Crust

Batter had too much sugar.

Bread has a Bitter Aftertaste

Batter had too much leavener.

Bread Crumbled while Being Cut

Bread was still warm. Cool completely before slicing.

Nuts, Fruit or Chocolate Chips Sink to Bottom of Bread

Batter was too thin to hold the fruit, nuts or chips. Next time, chop them smaller or use miniature chocolate chips.

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30-Minute Cheesy Avocado Skillet Pizza Bread

by Averie Sunshine on June 13, 2013

This is what you’d get if you crossed cheese bread with avocado.

With pizza.

It’s also vegan, made with whole-wheat flour, and bakes in a skillet with no kneading and no fuss.

The dough comes together in one bowl in minutes, and the bread is ready in 30 minutes. Sold yet?

Last week Gaby invited some San Diego-area bloggers out to lunch to celebrate the release of her new cookbook, Absolutely Avocados.

The recipes are creative and fun, Gaby’s writing is easy-breezy and a joy to read, the photography is stunning, and the book is just wonderful. Two thumbs up.

Reading all those avocado recipes got my wheels turning and I came up with this.

I took advantage of the natural, plant-based healthy fats found in avocado, skipped any butter in the dough, and added just two tablespoons of oil for this big slab ‘ole pizza bread.

Between the seasonings and the cheese, the avocado and sour cream, it’s dense, cheesy, and packed with savory flavor.

Avocado, sour cream, buttermilk, and cheese (use vegan ingredients if desired) keep the bread soft, chewy, and very moist.

It’s so moist that when I placed it on the cooling rack after baking, it released a few tablespoons of water onto the counter. That’s some moist bread. If you’re looking for thin and crispy, dry, light and airy, this isn’t that.

The whole wheat flour adds extra chewiness, texture, and an earthier, nuttier flavor that comes with whole wheat flour.

I love the taste and health benefits of whole wheat flour but it can be tricky to get to rise properly because is has less gluten. However, it’s perfect in dough that it’s okay if it stays flatter and denser, like Whole Wheat Pizza Dough, Honey Whole Wheat Skillet Bread, or this bread.

If you like cheese bread, pizza, or are already an avocado fan, all the bases are covered here.

If you’re not an avocado fan, you’re still in luck because the avocado flavor is hardly noticeable. It adds creaminess, richness, moisture, and softness.

The pizza bread would be great served with a side of guacamole (I ran out of ripe avocados), sour cream, salsa, pico de gallo. And when all else fails, my 6 year old dipped hers in ketchup.

So many bases covered in one recipe. Pizza, bread, cheese, avocado. We were fans.

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This pizza bread is what you'd get if you crossed cheese bread with avocado with pizza. It's made with whole-wheat flour, with no kneading and no fuss, can be kept vegan, and is ready in just 30 minutes. If you can't decide if you want bread or pizza, this moist, soft, dense, cheesy pizza bread is the perfect solution.

Yield: one 10-inch flat round, 8 generous pieces

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

2 medium ripe avocados, mashed (I used Hass)
1 1/4 cups buttermilk*(see vegan tip if don't keep it around)
1/4 cup sour cream or thick Greek yogurt*
2 tablespoons canola or vegetable oil
2 cups shredded cheese (one 8-ounce package), divided*
1 cup whole wheat flour
2 tablespoons all-purpose seasoning blend, or to taste (Mrs. Dash varieties, TJ's 21 Salute, Lawry's Seasoning Salt, grill seasoning, etc.)
2 teaspoons baking soda
pinch salt, optional and to taste (remember buttermilk is salted, cheese has salt, and many seasoning blends contain salt)

*To Keep Vegan - Use vegan buttermilk. Make by combining 1 1/4 cups non-dairy milk (or regular milk if vegan considerations aren't important and you just don't keep buttermilk on hand) with 2 tablespoons white vinegar or lemon juice, let stand for 10 minutes, stir, and use. Use vegan sour cream/yogurt, and vegan cheese to keep recipe vegan.

Preheat oven to 400F. Spray an enameled 10 1/4-inch cast-iron skillet (or skillet that's 10 to 12 inches in diameter) with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. Bread could likely be made in a sprayed 9-by-13-inch pan although I haven't tested it.In a large mixing bowl, combine first four ingredients and whisk to combine.Add about 6 ounces of cheese and fold to incorporate.Add the remaining ingredients and fold to incorporate. Batter will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth.Turn dough out into skillet. Bake at 400F for 15 minutes.Remove skillet from oven, and evenly sprinkle the remaining cheese over the top.Lower oven temperature to 350F, return skillet to oven, and bake for 15 minutes, or bread is cooked through and cheese is golden.Optionally, place skillet under the broiler for 1 to 2 minutes in order to brown the cheese more. Be very, very careful if you use the broiler so you don't burn it. It can burn in the span of 1 minute; stand right there and watch it the entire time. I keep the oven door ajar.With a large spatula, slide or nudge bread out of skillet and onto a wire rack to cool. Don't keep it in the skillet because it will continue to cook from the carryover heat. Slice and serve after it's sufficiently cooled. Serve plain, with guacamole, salsa, sour cream, or your favorite dip. Bread will keep airtight for up to 4 days or in the freezer for up to 3 months.

Adapted from 30-Minute Honey Whole Wheat Skillet Bread

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

30-Minute Honey Whole Wheat Skillet Bread – Fast and so easy to make, you’ll think you left something out

Copycat recipe for Outback Steakhouse Wheat Bread (vegan) – Based Outback’s hearty, wheaty bread, and is ever-so-slightly infused with subtle hints of molasses and honey. Serve with honey butter for even more authenticity

One Hour Whole Wheat Pizza Dough (vegan) – Homemade pizza dough in 1 hour so there’s never an excuse not to make pizza. Free yourself from storebought pizza dough and make your own in an hour and it’s healthier because it’s wheat

Soft Buttery One Hour Pretzels (vegan) – Just like the soft and fluffy pretzels you can buy at the mall, but now you don’t need the mall. In just 1 hour, they’re ready from start to finish and you can customize the dough, toppings, and dip and pretend you have your own pretzel shop at home

Vanilla Avocado Banana Ice Cream (Raw, Vegan, GF)

Cheater’s Guacamole (Raw, Vegan, GF) – 3 minute recipe.  No veggie, onion, or garlic chopping required

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option) – This was one of the most popular recipes on my site in 2012, thanks to Pinterest

Thanks for the entries in the $500 Amazon Gift Card Giveaway

How do you enjoy avocados?

What do you like to make in your skillet?

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Easy-to-Make Bread Crumbs

Many recipes call for soft or fresh bread crumbs, which are so easy to make in a food processor or blender. Simply tear a few slices of bread into 1-1/2-in. pieces and place in the food processor or blender container. Cover and pulse (short on/off actions) until the bread turns to crumbs. The more “pulses”, the finer the crumbs. If desired, you can process a sprig of fresh parsley or another herb along with the bread for added flavor.

To make dry bread crumbs, process the bread in a blender to form fine crumbs. Transfer to a baking pan and bake at 350 degrees for 8-12 minutes or until toasted. Cool and combine as the recipe directs. Six ounces of cubed whole wheat bread will make about 1-1/2 cups of dried bread crumbs.

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Six-Banana Banana Bread

by Averie Sunshine on May 29, 2013

There’s no chance of wimpy or lackluster banana flavor here.

I baked six bananas into one loaf. Yes, six.

Don’t get me wrong, I love my gold standard recipe for banana bread. It’s everything I want and it never lets me down. But I also cheat on it from time to time. Say, with 35+ Banana Recipes, and about 15 of them are recipes for various Banana Breads. You can never have too many.

I wanted to pack more pure banana essence and intensity into the bread and so I used more bananas.

A whole lot more.

When I decided I to make it, I went to the grocery store in hopes of finding some of those red sticker overripe banana bundles, but nothing. Every banana I found was as green as a lime. And in the 3 weeks since, every time I’ve gone to the store, there are oodles of red bundles. Bad banana karma.

I bought 15 bananas that day. Nine to get us through the week, and 6 to sit on the counter and ripen for the week. I felt like a zookeeper buying bananas for the monkeys.

If you thought your bananas had to be black as the night for banana bread, they don’t. Nicely freckled and speckled, but pitch black is not necessary. Cook’s Illustrated found there’s little difference in sweetness between freckled and completely black (see item 1o). Ripe is fine. They don’t have to be nearly rotting.

The batter comes together in minutes with just a whisk. Nothing to cream, drag your mixer out for, or get too fussy about.

Rather than using 1 to 1 1/2 cups of bananas which is what most recipes call for, I used a solid 2 1/2 cups. To compensate for the extra banana volume and moisture, I cut back on the amount of Greek yogurt (or sour cream) I usually use.

I added a box of instant vanilla pudding mix because I use it in my other favorite recipe. Of the first ingredients in pudding mix is cornstarch, which is a workhorse for keeping cakes, cookies, and bread extremely soft, light, tender, and moist.

I’ve tried omitting it, and have trialed various combinations of buttermilk, sour cream, Greek yogurt, butter, and oil. But the pudding mix bread wins every time. If you can’t find pudding in your area (international readers write about this), I recommend one-quarter cup of additional flour, two teaspoons of cornstarch, and a dash of extra sugar.

As I was filling up the 9×5 loaf pan, it was looking awfully full. I decided to play it safe and made a little mini 5×3 loaf, too. About three muffins worth. I’d rather be safe than clean my oven floor.

As an aside, this Set of 4 Mini Loaf Pans for $9.99 comes in so handy and so often, for that little bit of extra batter I find myself with when making quickbreads, cakes, or muffins. It’s so much easier to grab one little mini pan than clean a 12-cup muffin pan. And mini loaves are cute and make great gifts to give a friend, teacher, or co-worker, just because.

I baked the mini loaf for 35 minutes and the big loaf for 68 minutes. Because bananas vary widely in moisture content as do ovens, baking times will vary. Watch your bread, not the clock.

In the last 10 minutes of cooking, I tented the 9×5 pan with foil because the center hadn’t quite set, but the edges and top surface were getting a smidge on the dark side. I recommend covering with foil if at any point your bread is looking a little dark.

The verdict is that this bread is everything and more. It’s super soft, tender and supremely moist. The pudding mix serves to add some lightness, fluffiness, and springiness.

Because of the 6 bananas, don’t expect a super light and airy loaf. It’s on the heavier and denser side, but I think all good banana bread should be. I don’t want light, airy, cakey, or dry. I want moist, heavy, and dense.

The real clincher is that all those bananas really make a difference in the overall banana flavor and intensity level. If you’ve ever felt like your banana bread is a bit underwhelming in banana intensity level, this recipe will cure that. It’s bursting with banana flavor. I mean, duh.

Now, depending on how many bananas I have to use, I have two favorite recipes; my old gold standard and this new one.

You’ll never have to wonder again just how you’ll possibly use all your ripe bananas with this freckled banana-hogging recipe in your arsenal. Kill six with one loaf.

You may even find yourself wishing for some speckly and freckly ones.

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If you've ever felt your banana bread is a little lackluster in pure banana-flavored intensity, this recipe changes all that. Six bananas are baked into a soft, fluffy, dense, and supremely moist loaf. The bread is full of robust banana intensity, and is perfect for times when your ripe bananas seem to multiply on your counter.

Yield: 1 9x5 loaf & 1 mini loaf

Prep Time: 10 minutes

Cook Time: 68 minutes

Total Time: 78 minutes

1/4 cup unsalted butter (half of 1 stick), melted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream or thick Greek yogurt
1 tablespoon vanilla extract
6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch salt, optional and to taste

Preheat oven to 350F. Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don't scramble the eggs.Add the eggs, sugars, sour cream, vanilla, and whisk to combine.Add the bananas and stir to incorporateAdd the pudding mix (just add it dry like a dry ingredient; don't actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don't overmix or bread will be tougher.Bake 9x5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.If baking a mini loaf is necessary, bake for about 35 minutes, or until done; I estimate 2 or 3 muffins will take about 20 to 25 minutes. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and oven variances. Bake until done; watch your bread, not the clock.Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe when you have 2-3 bananas. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time, and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Just in time for summer zucchini season

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze – I’ll never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored

Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze - The glaze is  my favorite glaze I have on my entire site. It’s crazy good. The easy banana-apple-based cake comes together in minutes with a whisk, and the glaze pushes it over the top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – My favorite non-traditional banana bread that’s more like bread masquerading as cake. It crosses banana bread with carrot cake. Full of carrots, pineapple, raisins, yogurt, and is moist and soft beyond words and the frosting is the icing on the cake

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze - A moist, dense, easy cake that’s falling-apart-soft and tender from the pudding. Golden, buttery, sweet and full of little bits of texture with a delightful glaze to top it off

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – If you crossed the most decadent, rich, fudgy, moist brownie with a soft loaf of banana bread, this is what you’d get

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Or try with peaches, nectarines, mangoes, blueberries, or a favorite seasonal or frozen fruit. The flavors of browned butter and buttermilk add richness, softness, and moisture. The strawberry butter makes it that much better

Pineapple Coconut Oil Banana Bread – Buttermilk, bananas & coconut oil keep this bread super moist, tender & so soft it’s bouncey

Banana Yogurt Muffins and Little Banana Bread Loaf – Soft, tender, fluffy, easy and the yogurt keeps them extra moist

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins – They remind me of mini donuts but they’re healthy, soft, fluffy, easy, and perfect if you happen to run out of eggs

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) – NO: Butter, Sugar, Flour, Eggs, Oil, or Salt Added. They really are a miracle

Do you have a favorite banana bread recipe?

Or favorite recipe that uses ripe bananas?

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Banana Split Bread

Banana Split Bread Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Cinco de Mayo Mother's Day Memorial Day All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Sandy’s Wand Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! —Janis Allnatt, Rochester, New York

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[X] Rate Banana Split Bread RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Banana Split Bread Recipe Prep: 15 min. Bake: 1 hour + cooling Yield: 32 Servings 15 60 75 Ingredients 2/3 cup shortening1-1/4 cups sugar4 eggs3-1/2 cups all-purpose flour2-1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups mashed ripe bananas (about 4 medium)2 cans (8 ounces each) crushed pineapple, drained2 cups (12 ounces) semisweet chocolate chips1 jar (10 ounces) red maraschino cherries, chopped and well drained1 cup chopped walnuts Directions In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

Nutritional Facts 1 serving (1 slice) equals 225 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 117 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Banana Split Bread in Best of Country Breads , p27

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Reviews for Banana Split Bread Banana Split Bread

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(1-10) of 10 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Apr. 18, 2013 by Red Hat Milli

I really enjoyed this recipe. I did replace shortening with butter and reduced the amount of cherries which I diced and replaced with diced fresh strawberries. All banana splits have some form of strawberry. Other than that made per recipe. The baking time was spot on for my oven. Make two big beautiful loaves. Would definitely make again.

Reviewed on Apr. 18, 2013 by fredaevans

Have the 'kid-lets' work with you on making same. It's 'killer good eats.'

fae

Reviewed on Apr. 18, 2013 by gigimarie

This is only okay. Although it has a good texture, I expected it to be more flavorful. Maybe I drained the pineapple too well because I think it could have been moister. Or maybe the bananas I used weren't flavorful enough. Of course the chocolate chips and cherries made the bread more than edible but I'm going to keep looking for a similar recipe. I really wanted to love this!

Reviewed on Apr. 17, 2013 by Pita59

I have been making this for years

Reviewed on Apr. 17, 2013 by beth.haltom@cruisemarketing.net

Made this tonight.this is a wonderful recipe. Iwill make this many more times.

Reviewed on Apr. 17, 2013 by maryteen

At this moment I am waiting for the loaves to cool. The kitchen smells great. With the pans that I have it made 3 tins. Can't wait to test the flavour.

Reviewed on Apr. 17, 2013 by LadySullen

This is good enough to be sinful--an added bonus that it's not!! Very yummy. Always great to get a wonderful recipe from a fellow Rochesterian.

Reviewed on Apr. 17, 2013 by nanwhar

GREAT, WILL MAKE MANY MORE TIMES, THANKS

Reviewed on Apr. 17, 2013 by MEMOMCH

IT'S WONDERFUL!!!!!

Reviewed on Nov. 20, 2012 by redheadhansen

Best I've found!

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