Showing posts with label Batter Breads

The BEST Chocolate Chip Banana Nut Bread you will ever eat....

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 26, 2022

Legend says that customers would fight over the last loaf of this bread. It was an over-the-counter item that was brought in warm and steamy, smelling like a chocolate fantasy. It freezes well and makes marvelous gifts when baked in smaller loaf pans. 

This recipe is from Elsah's Landing, a wonderful restaurant near St. Louis, that sadly, like so many family owned establishments, is long gone.  I ate there years ago and was so impressed I immediately bought all of their cookbooks and I've made, many, many wonderful dishes from them.  Their carrot cake has been a family favorite for years, but that's for another post.  

They now sell their cookbooks, used, on eBay, but ouch, they can be really pricey!

So, if you're looking for something a little different, the chocolate chips just take this banana bread to a new level.  Get out your bakeware, use those bananas on the counter that are overripe and whoever is lucky enough to eat this will thank you...


1 cup sugar
1 egg
1/2 cup butter
1 cup mashed ripe bananas
3 Tbsp milk
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup finely chopped pecans, or more, you can never add too many pecans 


Preheat oven to 350 degrees. Cream sugar, egg and butter together in large mixer bowl. Beat until fluffy. Set aside.

Combine bananas and milk in small bowl. Set aside.

Sift flour, baking powder, and baking soda together in small bowl. Stir by hand into reserved creamed mixture alternately with reserved banana mixture until flour is just moistened.

Stir in chocolate chips and pecans. Grease 1 (9x5x3 inch) loaf pan. Turn batter into pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.


I tent my foil, be sure to poke holes in it, for the last fifteen minutes so that the top doesn't overbrown.

Sometimes I make these in mini-loaf pans.  They make great little joy gifts. 

I can't remember how long I bake these in mini loaf pans, so I went to Google, because Google always knows everything 😊

Baking in mini loaf pans is so much fun and so easy, too! The key is to adjust the bake time, reducing it by around 20-25%. Color and depth go into the final amount of time that should be reduced. Check your baking treats regularly for the best results

Mini Loaf Pans on Amazon

#bananabread #chocolate #chocolatechip #yummy #food #jancooksrealfood #sundaybaking #bakingforfun #goodfood #sweettreats #fantasy #chocolatefantasy #stlouis 

Silver Palate Gingerbread with Warm Lemon Sauce...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 14, 2012

 I've talked before about my love of cooking and how it began back in the 80's with a little jewel of a cookbook called "The Silver Palate Cookbook."

Mine is tattered and worn, I've read it countless times, cooked countless meals from it, and it's still my "go to" for fabulous, never fail, recipes.   But anyway, I decided that I need to make Gingerbread this month.  And what I call Gingerbread is not rolled cookies, but old fashioned Gingerbread Cake.  So instead of looking through my cookbooks, I simply Googled it and found a recipe that looked good.  I like cakes made with oil, not butter, as the results are more moist.

So yesterday I was talking with my buddy V, telling her that I was going to make Gingerbread. And she reminded me of my Gingerbread with Lemon Sauce from years ago, and told me how much she enjoyed it and that she had copied the recipe and would give it to me.  And the wheels started turning, I was trying to figure out where that recipe came from, and since all my good recipes from long ago were from The Silver Palate, I Googled it, and sure enough the recipe popped right up.

So, this is my gift to you today, dear hearts, perhaps you would like to make a pan of Gingerbread memories for your family this holiday season.  Especially if you have older family members, they will love this.  Gingerbread is such an old-fashioned dessert, I just bet you will bring a smile to someone near and dear to you.  

Enjoy ~ Jan

Silver Palate Gingerbread 

1 2/3 cups unbleached all-purpose flour
1 1/4 tsps baking soda
1 1/2 tsps ground ginger
3/4 tsp ground cinnamon
3/4 tsp salt
1 egg, lightly beaten
1/2 cup granulated sugar
1/2 cup molasses
1/2 cup boiling water
1/2 cup vegetable oil
Preheat oven to 350 F. Grease and flour a 9-inch square baking pan.
Sift dry ingredients together into a mixing bowl. Add egg, sugar, and molasses. Mix well.
Pour boiling water and the oil over mixture. Stir thoroughly until smooth.
Pour batter into the prepared pan. Set on the middle rack of oven and bake 35 to 40 minutes, or until top springs back when touched and the edges have pulled away slightly from the sides of the pan.

Lemon Glaze

2/3 cup confectioner's sugar, and 3 tablespoons of lemon juice.  Mix together (don't cook) and pour over warm cake.

 If you're not a fan of lemon glaze, dust your cake with confectioner's sugar and a dollop of whipped cream.

Or, if you want to take this to the ultimate level, candy some lemon zest, and top the lemon glazed cake with a dollop of whipped cream and some candied lemon zest.

Here's Martha Stewart's recipe for Candied Lemon Zest


  • 6 lemons, scrubbed
  • 2 cups sugar
  1. Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
  2. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
  3. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.
Makes 1 cup

Can be rolled in sugar for sparkly zest...

The Best Jiffy Cornbread

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 22, 2012

I add just a few ingredients and make a fantastic cornbread.  

2 boxes Jiffy Cornbread mix
1 onion, diced finely
1/2 red pepper, diced finely
1 cup sour cream
1 cup shredded cheddar cheese

Preheat oven to 400 degrees, and spray a 9” skillet square pan with Pam.  Mix cornbread ingredients as directed on the box of Jiffy Mix, but take the butter, melt it in a skillet, and saute the onions and peppers until tender, then stir it all into the cornbread batter.

Pour half of the batter into the pan, top with the cup of sour cream, spreading all the way to the edges, sprinkle the cup or so of grated cheddar cheese on top of the sour cream, then pour the rest of the batter on top.

Bake 25 minutes, or until top is golden brown.  The middle with be soft, with the cheese and the sour ream, the rest will be cornbread consistency.

This is REALLY good and REALLY easy.  I would have also added a can of drained green  chiles, but I didn’t have any.  Next time…


Paula Deen's Hoe Cakes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 17, 2011

When I was a little girl, my mother made hoe cakes.  Sometimes we would eat them with dinner, with butter, sometimes we would have them hot for breakfast with syrup or honey.  Hoe cakes are an old favorite that you seldom see anymore.  It's a shame, too, they are wonderful.  ~ jan


  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
  • eggs
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil or bacon grease
  • Oil, butter, or clarified margarine, for frying
  • Options: If you're making them to serve with syrup, add bananas, pecans, chocolate chips or blueberries,  They're also good for dinner with crumbled bacon and/or green chiles added.  A half a cup of frozen corn kernels is good, too.

  • Directions
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop thebatter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
Source:  Adapted from a recipe by Paula Deen

Holiday Eggnog Quick Bread

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 07, 2010
Lisa, over at Mommy's Kitchen shared her recipe for her holiday favorite,  Eggnog Quick Bread.

Doesn't it look divine?  Here's the link>>>

Lemon Pecan Sticky Rolls

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, December 16, 2007
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup margarine or butter
1/4 cup Frozen Lemon Juice from Concentrate, or RealLemon
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8-ounce) packages refrigerated crescent rolls
Preheat oven to 375. In small saucepan, combine sugars, margarine, lemon juice, and cinnamon. Bring to a boil; boil 1 minute.
Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jellyroll-fashion, beginning with short side; seal edges. Cut in half. Place rolls, cut-side down in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan. Let stand 5 minutes; remove pan. Serve warm.

These can be made and refrigerated overnight and then baked the next morning...


by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 31, 2007

Slabs of buttered warm gingerbread ended a recent supper with friends. Talk about the quintessential dessert for a cold winter night — and buttering the gingerbread the way you would toast gave it just the right homey finish.

Moist, dark, spicy and not too sweet, gingerbread is what I call a "stir and bake cake." No fussing, whipping or fiddling. Black pepper gives a spark to the other ingredients and it was always present in gingerbreads of the past.

Make a batch to bake while you're eating dinner and serve warm with butter, whipped cream, a dollop of yogurt or sour cream, applesauce or poached fruit like pears, or a scoop of vanilla ice cream.

Leftover gingerbread keeps five to seven days, well wrapped, at room temperature and freezes beautifully for up to three months.

Here is my recipe:

Lynne's Dark and Moist Gingerbread
Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved

Makes 9 servings

  • 2 cups, less 2 tablespoons, all-purpose unbleached flour (measure by spooning into cup and leveling)
  • 1 generous teaspoon baking soda
  • Generous 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup dark molasses
  • 3/4 cup very hot water (190 degrees)
  • 1/3 cup packed dark brown sugar
  • 1 large egg

1. Butter and flour an 8-inch square baking pan. Preheat oven to 350 degree F. In a bowl whisk together the flour, baking soda, salt, and spices.

2. In another bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.

3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. For a drier consistency, cool 10 minutes on rack then turn out of pan.