thenbake the bread
Bake until a toothpick inserted into the center comes out clean, about 1 hour. If the top begins to brown too much during baking, cover loosely with aluminum foil. Let the pan cool on a wire rack for 10 minutes, then turn the bread out on the rack, turn right side up, and let cool completely.
finallyserve thebread
Cut the bread into slices and serve at room temperature.
Makes 8–10 servings
what you need
Butter 1⁄2 cup (4 oz/125 g), melted, plus more for
greasing the pan
All-purpose flour 21⁄4 cups (111⁄2 oz/360 g), plus more for dusting the pan
Sugar 1 cup (8 oz/250 g)
Baking soda 1 teaspoon
Salt 12 teaspoon
⁄
Very ripe bananas 3
Large eggs 2, lightly beaten
Plain yogurt 1⁄3 cup (3 oz/90 g)Vanilla extract 1 teaspoonWalnuts 1 cup (4 oz/125 g) chopped (optional)
the best banana bread
d
id you know?
The origin of the name “monkey bread” is uncertain. One theory is, since most kids like to enjoy it ball by stickyball, it evokes what your moms might call “eating like a monkey.”
breakfast
30
first prepare the pan and toppings
Using a pastry brush, brush the inside of a 10-inch (25-cm) Bundt pan with some of the melted butter. Set aside the remaining butter in a shallow bowl. In another shallow bowl, mix together the brown sugar, 1⁄2 cup pecans, and cinnamon and set aside. Sprinkle the remaining 2 tablespoons pecans over the bottom of the pan.
then assemblethe loaf
Place the homemade dough or the thawed rolls on a lightly floured work surface. If using homemade dough, cut it into golf ball–size pieces. Working with a few rolls or pieces of dough at a time, roll the dough in the melted butter and then turn to coat in the brown-sugar mixture. Place the coated dough pieces in a roughly even layer in the prepared pan.
next let it rise
Preheat the oven to 350°F (180°C) for 5 minutes, then turn off the oven. Cover the pan loosely with aluminum foil and place in the warm oven. Let the dough rise until doubled in bulk, about 1 hour. Remove the pan from the oven and preheat the oven to 375°F (190°C).
finally bake the bread
Bake until richly browned and a toothpick inserted into the center of the loaf comes out clean, 20–25 minutes for the homemade dough or 30–35 minutes for the store-bought rolls. Remove the pan from the oven and set on a wire rack to cool for 5 minutes. Using oven mitts, hold a serving plate upside down over the pan, then turn the pan and plate together, releasing the loaf onto the plate. Serve warm.
Makes 10–12 servings
what you need
Butter 12 cup (4 oz/125 g), melted
⁄
Golden brown sugar 1 cup
(7 oz/220 g) firmly packed
Pecans 1⁄2 cup (2 oz/60 g) plus 2 tablespoons finely chopped Ground cinnamon 212 teaspoons
⁄
Sweet White Bread dough
(page 116) or store-bought frozen Parker House–style rolls 1 package (25 oz/780 g) thawed
All-purpose flour for dusting
monkey bread
did you know?
Blueberries are considered a “superfood” because they areincrediblyhigh in antioxidants, which help us fight diseases and stay healthy.Blueberries are considered a “super food” because they areincredibly high in antioxidants, which help us fight diseases and stay healthy.
breakfast
32
first mix the wet ingredientsfirst mix the wet ingredients
Preheat the oven to 400°F (200°C). Grease a 24-cup mini Preheat the oven to 400°F (200°C). Grease a 24-cup
muffin pan. In a large glass pitcher, whisk together the eggs, brown sugar, oil, cream, milk, and vanilla. mini muffin pan. In a large glass measuring pitcher, whisk together the eggs, brown sugar, oil, cream, milk, and vanilla.
then add the dry ingredients then add the dry ingredients
In a large bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and slowly pourin the egg mixture. Gradually mix into the dry ingredients until just combined. Add the melted butter and stir until almost smooth but still slightly lumpy. Do not overmix. The batter will be fairly thick. Gently fold the blueberries into the batter so that they are evenly distributed. In a large bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and slowly pour in the egg mixture. Gradually stir into the dry ingredients until just combined. Add the melted butter and stir until almost smooth but still slightly lumpy. Do not overmix. The batter will be fairly thick. Gently fold the blueberries into the batter so that they are evenly distributed.
finally bake the muffinsfinally bake the muffins
Spoon the batter into the muffin cups, filling each three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes. Let stand in the pan for 5 minutes, then use a spatula to remove each mini muffin. Serve warm.Spoon the batter into the muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes. Let stand in the pan for 5 minutes, then use a spatula to remove each mini muffin. Serve warm.
Makes 24 mini muffinsMakes 24 mini muffins
what you need
Large eggs 2Large eggs 2
Golden brown sugar 12 cupGolden brown sugar 12 cup
⁄
(31⁄2 oz/105 g) firmly packedCanola oil 1⁄3 cup (3 fl oz/80 ml)Heavy cream 1⁄2 cup (4 fl oz/125 ml) (31⁄2 oz/105 g) firmly packedCanola oil 1⁄3 cup (3 fl oz/80 ml) Heavy cream 1⁄2 cup (4 fl oz/125 ml)
Milk 1⁄2 cup (4 fl oz/125 ml) Vanilla extract 11⁄2 teaspoonsAll-purpose flour 21⁄4 cups (1112 oz/360 g) Milk 1⁄2 cup (4 fl oz/125 ml) Vanilla extract 11⁄2 teaspoonsAll-purpose flour 21⁄4 cups (1112 oz/360 g)
⁄
Baking powder 2 teaspoonsGround nutmeg