Flavors of Fall

Fall is my absolute favorite time of year. I think I love it because it’s a season for the senses: the smell of cinnamon and apple cider, the taste of root vegetables and pumpkin pie, the colors that paint the trees and the sound of crunching leaves under your feet. Since this last weekend brought over 90 degree temperatures to Sonoma County and summer refuses to end (sorry to all who love the heat), looks like I’m just going to have to force Fall to arrive. I’m officially kicking off my flavors of fall recipe section and hoping the weather follows suit.

I’m starting my forced arrival of Fall with a few different types of banana bread, inspired by some mouth watering new recipes in this month’s Cooking Light which include Bananas Foster Bread and Peanut Butter Banana Bread (my stomach is growling just thinking about it). I also included my mom’s classic Banana Bread recipe (borrowed from her Aunt Louise). The next few posts promise to be full of pumpkin, soups, root vegetables and the like!

Aunt Louise’s Banana Bread
From Too Many Good Recipes, Kerry Amormino
Yield 2 9 x 5 x 3 loaves

Starting off with the basic banana bread my mom used to make. This recipe comes from, you guessed it, my Great Aunt Louise. It’s easy, fast and delicious and it’s never wrong to throw some chocolate chips in there!

Ingredients
3/4 cup sugar
1/2 cup milk
6 tbsp powdered sugar
1 cup mashed bananas
1 egg
2 cups Bisquick
1 1/2 cups finely chopped walnuts

Preheat oven to 350 degrees. Generously butter (2) 9 x 5 x 3 loaf pans.

Combine all ingredients and mix well. Pour into prepared pans.

Bake 45 to 50 minutes. Begin checking after 40 minutes. Loaves will crack on top and be a medium brown when done.

Cool on racks 10 minutes, then turn out and continue to cool on racks. Sprinkle with powdered sugar if desired. When completely cooled, wrap in foil or plastic and store at room temperature.

Bananas Foster Bread
From Cooking Light
Yield 16 servings (serving size: 1 slice)

A little kick of rum or cognac makes this grown up version of banana bread a delight!

Ingredients
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tbsp butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 oz all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp baking soda
1.2 tsp salt
1/2 tsp ground cinnamon
1.8 tsp ground allspice
Cooking spray
1/3 cup powdered sugar

Preheat over to 350 degrees

Combine banana, 1/2 cup brown sugar, 5 tbsp butter, and 3 tbsp cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour to mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove from over; cool 10 minutes in pan on a wire rack. Remove bread from pan, place on wire rack.

Combine remaining 1 tbsp melted butter, remaining 1 tbsp cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.

Get the Skinny Calories: 194, Fat: 5.8g (sat. 3g, mono 1.5g, poly 0.9g), Protein: 2.9g, Carb 31.1g, Fiber 1.5g, Chol: 34mg, Iron: 1.1mg, Sodium: 181mg, Calcium: 32mg

Peanut Butter Banana Bread
From Cooking Light
Yield 16 servings (serving size: 1 slice)

All I have to say is yum!

Ingredients
Bread
1 1/2 cups mashed ripe bananas
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tbsp butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 oz all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbsp chopped dry-roasted peanuts
Cooking Spray

Glaze
1/3 cup powdered sugar
1 tbsp 1% low-fat milk
1 tbsp creamy peanut butter

Preheat oven to 350 degrees.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tbsp peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Get The Skinny: Calories; 198, Fat; 7.4g (sat 2.3g, mono 2.7g, poly 1.8g), Protein; 4.7g, Carb: 29.7g; Fiber; 1.9g, Chol; 28mg, Iron; 1.1mg, Sodium; 200mg, Calcium; 27mg

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