Sugar High. Nicole Hampton

      40

      BISCUITS, SCONES, MUFFINS & QUICK BREADS

      This banana bread is a twist on my grandma’s traditional recipe. My mom has been using this recipe for years as well, and it’s great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

      MAKES 8 TO 10 SERVINGS

      FOR THE BREAD6 tablespoons unsalted butter softened

      3⁄4 cup granulated sugar2 eggs1 cup mashed ripe banana3 tablespoons water1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon salt

      3

      ⁄4 teaspoon baking soda

      1

      ⁄2 teaspoon ground cinnamon

      1

      ⁄4 teaspoon ground nutmeg

      1⁄2 cup chopped walnutsFOR THE CRUMB TOPPING

      3

      ⁄4 cup all-purpose flour

      1

      ⁄2 cup firmly packed brown sugar

      1

      ⁄2 cup old-fashioned oats

      1⁄4 cup chopped walnuts6 tablespoons unsalted butter melted

      1

      ⁄2 teaspoon ground cinnamon

      1

      ⁄4 teaspoon salt

      For the bread: Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly.

      For the crumb topping: In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it’s too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.

      Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.

      BANANA CRUMB BREAD

      43

      BISCUITS, SCONES, MUFFINS & QUICK BREADS

      Cornbread is such a staple in my house. This recipe is simple and sweet, with some extra flavor from the black pepper. Since this recipe is pretty basic, you can add chopped jalapeños, cheddar cheese, or pretty much anything you like. It’s also fantastic as is, served with butter and honey.

      MAKES 12 SERVINGS

      3 cups all-purpose flour

      2 cups yellow cornmeal1 tablespoon plus 11⁄2 teaspoons baking powder

      2 teaspoons salt

      2 teaspoons freshly ground black pepper

      2⁄3 cup vegetable oil1 cup sugar4 eggs

      1⁄2 cup honey2 cups buttermilk

      Preheat the oven to 375°F, and grease a 9-by-13-inch pan. In a bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper. In a large bowl, beat together the vegetable oil and sugar until smooth. Add the eggs and honey, and beat until combined. Add the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture, and beating until completely mixed before adding the next addition.

      Pour the batter into the prepared pan, and bake until a cake tester inserted into the center comes out clean, 28 to 30 minutes. Cool slightly, and cut into squares.

      SWEET HONEY CORNBREAD

      44

      BISCUITS, SCONES, MUFFINS & QUICK BREADS

      Sometimes, quick breads are just loaf cakes with healthier names. This may be one of those times. This delicious loaf is studded with chocolate chunks, and flavored with the deep notes of espresso and cocoa. Bake it up when it’s time to get your chocolate fix.

      MAKES 8 TO 10 SERVINGS

      1

      3

      ⁄4 cups cake flour

      1⁄3 cup dark cocoa powder1 teaspoon espresso powder

      1

      ⁄2 teaspoon baking powder

      1

      ⁄2 teaspoon salt

      1⁄2 cup unsalted butter softened11⁄4 cups sugar2 eggs2 teaspoons vanilla extract

      2⁄3 cup buttermilk1 cup dark chocolate chips

      Preheat the oven to 350°F, and grease and flour a 9-by-5-inch loaf pan. In a bowl, whisk together the cake flour, cocoa powder, espresso powder, baking powder, and salt. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until smooth. Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture, beating until well mixed before adding the next addition. Stir in the chocolate chips. Spread the batter evenly in the prepared loaf pan.

      Bake until a cake tester inserted into the center of the bread comes out clean, 60 to 65 minutes. Let cool completely in the pan on a wire rack before removing, and cut into slices to serve.

      CHOCOLATE–CHOCOLATE CHIP BREAD

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