Banana Bread - Made in the Cuisinart Food Processor

Banana Bread - a breakfast treat.

Banana Bread - a breakfast treat.

My friend Cami whips up this Banana Bread in minutes following the recipe in the Cuisinart Food Processor Cookbook she got with the purchase of her Cuisinart, This is a very easy recipe to make...even if you don’t have a food processor...see directions below. The Banana Bread comes out sweet and moist.

Cuisinart is an award winning maker of kitchen products for professional chefs and home cooks. They introduced the food processor to America in 1973. This multi-use kitchen tool grates, slices, mixes and make food preparation quick and easy.

Cami’s well used Cuisinart Food Processor Cookbook,

Cami’s well used Cuisinart Food Processor Cookbook,

This recipe is well used. Cami even had to add back lost words..

This recipe is well used. Cami even had to add back lost words..

Banana Bread

Ingredients

¼ lb. butter cut into 6 or 8 pieces
1 cup sugar
2 eggs
4 very ripe bananas, peeled, cut into 3 pieces
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

Directions For Food Processor

Place metal blade in the food processor. Add butter sugar and eggs to processor. Pulse on and off until ingredients are blended. Add bananas and pulse on and off again until bananas are blended into mixture.

Combine flour, baking powder, baking soda and salt, and add gradually to the processor. Pulse on and off, scraping down sides of bowl with a spatula. Do not over process. Process only until flour disappears into the other ingredients.

Spoon the mixture into a grease 9x5x3 inch long loaf pan, Bake in a preheated 350-degree oven for 1 hour.

Directions by Hand

Cram butter and sugar together until well blended. Mix in the eggs until they are incorporated then add the ripe bananas and mix well. Set your wet mixture aside.

Combine all dry ingredients in a bowl flour, baking powder, baking soda and salt. Add the dry ingredients into the wet a about 1/2 cup at a time until the flour is incorporated. Do not over mix.

Spoon the mixture into a grease 9x5x3 inch long loaf pan, Bake in a preheated 350-degree oven for 1 hour.

Tips

This is a moist bread freezes well. You could add some chopped nuts and spices. Add 1/2 tsp cinnamon or a little bit of nutmeg. Raisins, currants or dried cranberries… if you like them

If you use smaller loaf pans you will bake for about 45 - 55 minutes or until a toothpick comes out clean.

The Dough Hook - Sweet Cupcakes and Crusty Bread

The Dough Hook is the county's newest bakery located at 5853 Sacramento Ave in Dunsmuir. I finally got down there after lunch with my friend Lindsay Hanley at The Wheel House we walked next door to The Dough Hook to check them out. I enjoyed speaking with Jennifer Garcia about her and husband Marc's journey from growing up in South Siskiyou County to opening the bakery. After graduating from Mount Shasta High School they moved to Portland to attend school getting degrees in bakery management and culinary arts. Their goal was to get the education needed to return home and open a bakery. They have begun living their dreams! 

Jennifer told me they have many goals for expanding their menu offerings, but right now they are going to move forward as they are able, making wise business decisions so they can be successful in the long haul. Right now it's just Jennifer and Marc doing all the work. He bakes the breads and she makes the cakes. They also sell croissants, pastries and coffee. 

Cinnamon Rolls! need I say more? They are large enough to share.

Cinnamon Rolls! need I say more? They are large enough to share.

Three Seed French Style Baguette - crusty on the outside - soft in the middle

Three Seed French Style Baguette - crusty on the outside - soft in the middle

The Three Seed French Style Baguette was crusty on the outside and soft an chewy in the middle. I ate it with a little butter and it satisfied my love of crusty bread. Marc is the bread maker and has perfected this French style recipe. He also makes an Olive Chibatta Bread and a Challah that has become quite popular. All good reasons to stop by and try something new.

Cupcakes...Carrot with frosting and a walnut, Lemon with buttercream frosting and Chocolate with chocolate buttercream frosting.

Cupcakes...Carrot with frosting and a walnut, Lemon with buttercream frosting and Chocolate with chocolate buttercream frosting.

I bought three cupcakes to sample, Carrot Cake, Lemon and Chocolate. My daughter and 'Teacher Chris’ shared the cupcakes for dessert. Our favorite was the carrot cake, but it's also one of our favorite cakes. We agreed the lemon cupcake was moist and lemony, but the frosting was a little too buttery and could have been sweeter. That didn't stop us from eating every last crumb. The chocolate cupcake was moist and chocolatey. This nice thing about all of the cupcakes is that they weren't overly sweet, I appreciate that they are moist flavorful cakes. The cupcakes and cakes are all gracefully decorated. They will make custom order cakes and personalize them for birthdays and other celebrations.

The Dough Hook is only going to get big better as this young couple gets the support of the community to grow their business and perfect their recipes. I am looking forward to my next trip to The Dough Hook!