Caramel Pull-Apart Breakfast Bread

Here's a recipe I only glimpsed at on Pinterest.  It didn't even occur to me to pin it.  What was I thinking??  I did think it was a neat idea, but didn't take the time to look at the full text of the recipe.  I really should have, as my first attempt ended with less than stellar results. Then, after doing a little research, I realized I needed a liquid component in order for the brown sugar to caramelize.  The recipe I did manage to find said to use basic pancake syrup, but in my opinion, that would have produced such a strong flavor that would have detracted from what I was ultimately trying to achieve.  Since I already have a recipe for a brown sugar sauce topping (which should be made far enough ahead of time that it can cool completely, even the day before), I thought I'd try that and see how that worked.  Bingo! Out came one of the best caramel toppings I've made yet.  :)  Woohoo.  You can even use a little more than I've indicated here, depending on how gooey & sweet you want it to be.  Also, the nuts are totally optional, but when I added them, it made a HUGE difference for the better, so I highly recommend adding pecans, if you can.  One thing I should add is that the first time I made it with the caramel sauce, we were on vacation up in Breckenridge, and with the exception of the Bundt pan, I was using the cooking utensils that were provided with the hotel room.  (It had a full kitchen.)  So that should tell you how easy this recipe is to make.  :)

With the exception of my first attempt, my family really enjoyed all the subsequent attempts of this bread.  My 3-year-old especially loved the ooey-gooey caramel sauce.  Big surprise. LOL.  I hope you enjoy this recipe as much as they did...  :)

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Ingredients:
Make ahead: Brown Sugar Sauce Topping

1 can Pillsbury Grands Flaky Layers (or similar)
⅓ & ¼ Cups Brown Sugar Sauce
½ C brown sugar, packed
½ tsp cinnamon
¼ tsp salt
½ C chopped pecans (optional)
1-2 Tbsp super-thinly sliced butter

Directions:
Preheat oven to 325°F.  Generously spray the bottom third of a Bundt pan with cooking spray. Spread the thinly-sliced butter throughout the bottom.  Evenly pour ⅓ of the brown sugar sauce into the pan, and add half of the pecans (optional).  Set aside.

Combine brown sugar, cinnamon, and salt.

Open biscuit can, separate individual biscuits.  Thoroughly roll & cover each biscuit all over in brown sugar mix and then layer, staggered, at the bottom of the Bundt pan.

Add remainder of pecans (if desired) and use some of the remaining brown sugar mix to spread over the top of the biscuits.  Drizzle the rest of the brown sugar sauce over the entire pan.

Place in pre-heated oven and bake for approximately 30 minutes, or until top of the biscuits are deep golden brown.

Remove from oven and let cool 5 minutes.  Invert pan over a large plate, tapping several times to loosen the biscuits. (Be careful, hot caramel can stick and give you severe burns.)  If necessary, use a fork to help loosen biscuits from the pan.  Let sit for at least 5 minutes before serving.

This is how the bread looks without nuts. It was my first attempt using the brown sugar sauce.

Makes 8 servings.

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GBAdams
12/29/2012

Chocolate Chip Banana Muffins

This recipe is based on my regular Nana Bread, but instead of one big loaf, it's parsed out into individual servings known as muffins.  ;)  Adding chocolate chips to the banana bread, while it seems to be a current foodie trend, is something of a novelty in my house.  My husband likes it, but still thinks it's a strange combination. 


My first attempt at this modified recipe was using "stand-alone" paper muffin cups.  What that's supposed to mean is that you shouldn't need any kind of muffin cup support.  But as you can see in the image at left, I would beg to differ with the manufacturer.  ;)  I think eventually I'll have to buy muffin molds just to give the banana bread batter some structure before it has firmed up through the heat of the oven. Otherwise you get muffin-creep like I had with this batch.  It was thisclose to Muffins Overboard.   ;)

Enjoy!  :)

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Ingredients:
Dry
2 C Flour (unbleached, all-purpose)
1 C Sugar
1 tsp baking soda
1 tsp salt
6 oz (about ½ a regular 12-oz bag) semi-sweet chocolate chips

Liquid
2 whole eggs, slightly beaten
½ C melted butter (1 stick) or canola oil
⅓ C milk (can be substituted with soy milk)
3-4 (up to 5, depending on size) very ripe bananas (spotty ones are best)
4 tsp vanilla extract

Prep:
Preheat oven to 350°.  Set up paper muffin cups, standalone (LOL) or place cups inside cupcake/muffin molds.  12, if using large paper cups, or 15-16 if using smaller ones.

Directions:
Mix together sugar, flour, baking soda and salt.  Set aside.  Mash the bananas as well as possible, ensuring there are no large lumps left.  Consistency should be relatively smooth. 

To the dry mix, add the eggs, butter and milk.  Stir until everything is moistened, then add the mashed bananas; combine well.  Add the vanilla and mix well.  Add chocolate chips and again, mix well.  Use a ladle or other large spoon to take scoops of batter and pour into individual muffin cups.  If using stand-alone muffin cups, place them on a flat cookie sheet.

Bake for 55-60 minutes or until inserted toothpicks come out clean. 

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GBAdams
10/11/2011

Germ's Super-Moist Nana Bread

One of my earliest memories of my mom baking is of her banana bread.  I love my mom with all my heart, and she is by no means an accomplished baker (it's true, you can ask her!), however, I always remember her banana bread being sooooooooo good.  When I started to cook/bake for myself in college, I asked her for some of her recipes.  However, this was not one she chose to share with me until after I was out of school and was married & moved out.  Once I got my hands on the recipe, I tweaked it by jacking up the banana goodness to 11, and then later adjusting for high altitude. 

I call this "Nana Bread" not only because "nana" is short for banana, but also because my mom is called "Nana" by her grandchildren, and this is my tribute to her.  :)  Often I give these and my pumpkin breads away at Christmastime for gifts, not just to neighbors and local friends, but also to friends & family who are thousands of miles away.  My own little way of spreading love & holiday cheer.  I hope you, too, enjoy the end result.  :)

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Ingredients:
Dry

2 C Flour (unbleached, all-purpose)

1 C Sugar

1 tsp baking soda

1 tsp salt

½ C chopped nuts (walnuts or pecans) – optional

Liquid

2 whole eggs, slightly beaten

½ C melted butter (1 stick) or canola oil

⅓ C milk (can be substituted with soy milk)

3-4 (up to 5, depending on size) very ripe bananas (spotty ones are best)

4 tsp vanilla extract

Prep:

Preheat oven to 350°.  Thoroughly grease (or spray w/cooking spray) 1 large, 2 medium-sized or 4 mini loaf pans

Directions:

Mix together sugar, flour, baking soda and salt.  Set aside.  Mash the bananas as well as possible, ensuring there are no large lumps left.  Consistency should be relatively smooth.  To the dry mix, add the eggs, butter and milk.  Stir until everything is moistened, then add the mashed bananas; combine well. 

Add the vanilla and mix well.  If nuts are desired, add these after the vanilla has been incorporated.  Pour into large loaf pan, if using medium or mini loaf pans, divide mixture evenly between the pans. 

Bake for at least 1 hour or until inserted toothpick comes out clean.

Makes about 12 servings.

High altitude:
Bake for minimum 1 hour 15 minutes.

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GBAdams
01/06/2008

Germ’s Pumpkin Bread

This autumn/wintertime favorite of mine took quite a bit of trial and error to get right.  Dare I say it's still a work in progress, even after all these years.  (I even recently tweaked it a wee bit -- and then I also made muffins! But more about that later...)  I started with my banana bread recipe and tried it out with pumpkin...and quickly found out it's not an even swap.  My poor husband was such a good sport about it, gamely trying each iteration until I got it right.  And he's not even a huge pumpkin fan.  I did eventually get it right, even to the point where I sent loaves of these to friends & family as holiday gifts.

So here is the winner.  I hope you enjoy.  :)

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Ingredients:

Dry
2 C Flour (all-purpose)

1 C white sugar

¾ C dark brown sugar

1 tsp baking soda

1 tsp salt

1-2 Tbsp pumpkin pie spice

Liquid

2 whole eggs, slightly beaten

½ C melted butter (1 stick) or canola oil

⅔ C milk (can be substituted with soy milk)

15 oz. (1 can) plain mashed pumpkin

4 tsp vanilla extract

Prep:

Preheat oven to 350°.  Thoroughly grease (or spray w/cooking spray) 1 large, 2 medium-sized or 4 mini loaf pans

Directions:

Mix together flour, sugars, baking soda, salt and pumpkin pie spice.  Add eggs, butter and milk.  Stir until everything is moistened, then add the mashed pumpkin; combine well.  Mix in the vanilla.  Pour into large loaf pan or divide mixture evenly between medium or mini loaf pans. 

Bake for at least 1 hour or until inserted toothpick comes out clean.  Can be served plain or frosted with cream cheese frosting, like so:

Makes about 12 servings.

High altitude:
Bake for 1 hour 15 minutes.

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GBAdams
01/06/2008