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Chocolate Chip Banana Bread with a Walnut Streusel

February 8, 2014 by kim 10 Comments

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Have you guys gotten your flu shot yet this year? My DF read an article about how someone our age passed away in the bay area from it within a week of getting sick and immediately demanded that we both go down to the nearest pharmacy and get our flu shots. After arguing back and forth trying to convince him that I didn’t need it, we ended up in his car on our way to CVS.

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I know my line of work is pretty much the worst thing ever when it comes to getting sick. Being stuck inside of a long metal tube with recycled air for x amount of hours isn’t exactly the best environment for staying healthy. I mean, who knows what you can catch from all of those passengers!?

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Apparently, there have already been 95 reported deaths from the flu this year as opposed to 5 last year. That’s insane.

Side note: I’ve never gotten a flu shot before. Like… ever.

Back to the story. We’re at CVS and there’s one older lady in front of us waiting to get her flu shot as well. I’m looking around wondering if there’s another room that they take people to give shots to, but I see no such thing. Who gives you the shot, anyways? I’ve never been one to be scared of shots or needles. I used to donate my blood every couple of months at UCLA.

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As I’m sitting in what I thought to be a waiting chair, a man in a white lab coat comes out and asks if I mind and that he’s going to be giving the older lady a shot first. “Of course I don’t mind,” I tell him. He’s lingering over me longer than normal, until I finally put the pieces together. The chair that I’m sitting in is not a “waiting chair.” That’s where they give the shots! Right out in the open, just like that.

I get up and let the guy do his thing. He’s trying to explain to her that they’re out of the normal flu shot and the one that he’ll be injecting is the intradermal one. I’m standing to the side, eavesdropping on their conversation since I’ll be next. Instead of just injecting a part of the dead virus, they’ll be giving us the entire virus. If you’ve never had the flu shot before or are older, you’ll be more prone to getting the symptoms right after the shot.

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The older lady freaks out a bit and ultimately decides that she doesn’t want the shot. She tells the guy that she needs to discuss this with her doctor before taking further action. She basically bolts out of the door without getting the flu shot. The guy then looks at us and goes, “Okay, who’s next?”

My DF is now hesitant in getting the shot after seeing the first lady decline it. My DF keeps looking back at me asking me, “Do YOU want it? What do YOU think? I don’t know anymore… I don’t want to get symptoms…”

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In the end, I’m the one that sits in the chair first to get it over with. My DF finally follows suit and gets his shot as well. Days after, neither of us have any symptoms. The only downside is that neither of us can feel our left arms. The lightest touch sends us falling to the floor, crying out in pain.

Bottom Line? Getting your flu shot isn’t that bad. Just be mindful that you’ll have a dead arm for the next couple of days.

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As long as I have my blog, you can bet your bottom dollar on endless banana bread recipes. Every recipe is slightly different from the next and seems so promising. Plus, there are always brown spotted bananas to get rid of. This recipe has to be one of my favorite banana bread recipes (top 5) and the chocolate chips add a nice touch.

I received some nuts from SunRidge Farms and thought that the walnuts would be perfect for the streusel. These nuts from SunRidge farms are organic, natural, and non-GMO. I find the resealable bags extremely convenient since I hardly ever use an entire bag of nuts at once. I don’t need to use any clips or ziploc bags to keep the nuts fresh.

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Not only that, but their packaging is BPA-free! Their snacks are produced in a solar-powered manufacturing facility, so they’re also environmentally friendly. Delicious tasting snacks that are good for the environment and your body– now that’s a win-win situation.

This recipe comes from Annie’s City Kitchen.

Print
Chocolate Chip Banana Bread with a Walnut Struesel

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and mashed
  • 1/2 cup semisweet chocolate chips
  • Streusel:
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tablespoon water
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter, softened
  • 1/2 cup crushed walnuts

Directions

  1. Preheat oven to 350 degrees. Grease two 9"x5" loaf pans.
  2. Mix together the flour, baking soda, salt, and baking powder in a medium bowl to combine.
  3. Add in the bananas, sugar, oil, eggs, and vanilla until just incorporated. Fold in chocolate chips.
  4. For the streusel, combine all ingredients in a small bowl until crumbly and well incorporated.
  5. Divide the batter evenly between loaf pans. Sprinkle the streusel on top.
  6. Bake 35-45 mins or until a toothpick comes out clean.
3.1
https://lovintheoven.com/chocolate-chip-banana-bread-with-a-walnut-streusel/

Filed Under: banana, bread, breakfast, chocolate chip, nuts

Banana Bread Scones

January 13, 2014 by kim 5 Comments

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Did you guys watch the premiere of Helix on Friday? It’s made by the same creator of Battlestar Galactica and I’m already reeled in. I just wish that they would use all the same actors/characters in Battlestar and place them in another show instead. Wouldn’t that be the best? BSG 4EVER.

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Let’s be real here. There will never be a greater show than Battlestar Galactica. #truth

Please excuse me, my mind’s been all over the place lately. I’ve been working on Save the Dates (with a little help from an elf), addressing envelopes, flying leftover holiday travelers, fixing my February schedule, selling things on eBay, trying to buy some new key pieces for my wardrobe (since when did I think shopping for clothes was such a tedious task? perhaps that’s a sign I’m getting old), and playing blog catch up.

I don’t know where the time goes anymore. While I’m over here playing catch up, you can give these banana bread scones a try. They’re lighter and fluffier than normal scones. They also are a lot softer, so don’t expect them to need a dunking into coffee prior to eating. They’re great as is and bend instead of break!

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Recipe from Cinnamon Spice and Everything Nice

Print
Banana Bread Scones

Ingredients

  • 2 large, ripe bananas (about 1 cup mashed)
  • 4 tablespoons milk
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  • 4 tablespoons unsalted butter
  • For the glaze:
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Directions

  1. Mix together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter.
  2. Add bananas, milk, yogurt, and vanilla extract until just incorporated.
  3. Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
  4. Preheat the oven to 400°F.
  5. Put the mixture on a baking sheet and slice into eight wedges, making sure to leave plenty of room for them to expand.
  6. Bake for 25-30 minutes.
  7. To make the glaze, whisk all of the ingredients together until smooth.
  8. Drip over the scones and let dry completely.
3.1
https://lovintheoven.com/banana-bread-scones/

Filed Under: banana, bread, breakfast, frosting

Martha Stewart’s Gingerbread

October 3, 2013 by kim 3 Comments

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I was sent Martha Stewart’s new book, Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more, to review and I was so excited to receive it in the mail since I’m a fan of her other ones (Cookies and Cupcakes). I never got a chance to grab her Pies & Tarts, but I’m sure it’s just as good as the rest.

Right off the bat, I loved how uniform the book was with the rest. They’re all the same size and line up beautifully on my cooking bookshelf. Is that weird? Hey, books can make or break your kitchen shelf.

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There are over 150 different kinds of cakes in this cookbook, one for everyone. There are also plenty of full page photos to show you exactly what the outcome is supposed to look like. A cookbook is nothing without pictures, and this one doesn’t disappoint in that aspect.

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The pages are nice and thick, yet still easy to flip through. The recipe that caught my eye was gingerbread. I’m all about starting holiday recipes as soon as possible.

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I made mini loaves rather than making a big pan, but my gingerbread turned out pretty much the same as the picture. I didn’t level my batter when pouring it into the pans, so my top was a bit uneven. My fault… I’ve been known to be an impatient baker sometimes.

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Again, my impatience comes through in these photos because I didn’t wait for it to cool before cutting. I just wanted to dive into the cinnamon ginger smell piercing my nostrils. The slices would have been cleaner if I waited, but who can resist warm gingerbread?

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I brought these to the Giants vs Dodgers baseball game last week (woooo! I can cross AT&T park/going to a Giants game off of my bucket list of things to do before moving back to LA in May) and it was devoured in seconds. Literally. Everyone gave great feedback.

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The dusting of powdered sugar on top is optional, but it brings its own level of sweetness to a pretty tame (in sweetness) bread. I wouldn’t do without it.

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In the book, Martha discusses the ten golden rules for cakes:

  1. Read the recipe all the way through before you begin.
  2. Choose your ingredients wisely.
  3. Be mindful of recipe details.
  4. Don’t rush the mixing process.
  5. Prepare you pans properly.
  6. A good oven thermometer is key.
  7. Rotate cake pans.
  8. Watch out for clues.
  9. Let cakes cool completely.
  10. Serve your cake at the right temperature.

I totally failed on 2/10 rules: “Be mindful of recipe details” and “let cakes cool completely.” I didn’t even out the batter before baking and couldn’t wait for it to cool completely. Oops.

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If gingerbread isn’t your number one choice, there are other recipes in the book that might tickle your fancy: margarita cheesecake, mint chocolate-chip cake, blackberry cornmeal cake (looking forward to trying that one!),  chocolate baked alaskas, or coconut-lime-berry cake, just to name a few.

Print
Martha Stewart’s Gingerbread

Serving Size: one 9x5 loaf

Martha Stewart's Gingerbread from her book, Cakes. Can be found on page 26 of her cookbook.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground gloves
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees F. Butter a 9-by-5 inch loaf pan. Sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves in a large bowl.
  2. With an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Reduce speed to low; gradually add flour mixture and beat until just incorporated.
  3. Transfer batter to prepared pans; smooth top with an offset spatula. Bake until a cake tester comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Run a thin knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with confectioners' sugar.
3.1
https://lovintheoven.com/martha-stewarts-gingerbread/

I was sent this book to review, but the opinions expressed are my own.

Filed Under: book review, bread, breakfast

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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