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Bread, Breakfast, Cakes, Dessert, Fruit, Lactose Free, Recipes

Double Chocolate Banana Bread

April 1, 2024

Everyone loves homemade banana bread. Here’s a delicious version that includes lots of melty chocolate in every bite. America’s Test Kitchen came up with this genius recipe that’s packed with two cups of mashed bananas. It includes cocoa powder and chopped chocolate, hence the name Double Chocolate Banana Bread. And what a treat it is.

If you can find Apple bananas (Manzano) choose them over the common Cavendish bananas. Apple bananas have a sweet and slightly tangy flavor that is far superior to the Cavendish bananas that are commonly found in markets.

This loaf has an ultra-delicious banana flavor thanks to the two cups of mashed bananas in the recipe.

Chopped chocolate transforms this banana bread into something sublime with its melty little pockets of chocolate.

There is a lot of batter for just one loaf pan. I was a bit worried when I peeked through the oven door and saw the batter had risen well over the top rim of the pan. It did not overflow but it was comforting to know there was a baking sheet under the pan just in case. The bread did relax a bit as it baked which was a big relief.

The cake emerges from the oven with the scent of bananas and chocolate and with a splendid crackly sugar topping. The chocolate makes this loaf extra fancy and decadent. It’s the perfect sweet snack for any occasion.

Double Chocolate Banana Bread
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Double Chocolate Banana Bread

Recipe by KiyoCourse: Recipes
Servings

10

servings

Adapted from America’s Test Kitchen

Ingredients

  • 1 1/4 cups (6 1/4 ounces/177g) all-purpose flour

  • 1/4 cup (3/4 ounce/21g) Dutch-processed cocoa powder

  • 1 1/4 teaspoons baking soda

  • 3/4 teaspoon table salt

  • 2 cups mashed very ripe bananas (about 7 Apple bananas or 4 large bananas)

  • 1 cup packed (7 ounces/198g) dark brown sugar

  • 10 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 2 large eggs

  • 1 bar (4 ounces/113g) bittersweet chocolate, chopped

  • 2 tablespoons Demerara sugar (recommended for a gorgeous crackly topping) or granulated sugar

Directions

  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. You may also use a 9×5-inch loaf pan.
  • Whisk flour, cocoa, baking soda, and salt together in a bowl. Whisk bananas, brown sugar, melted butter, and eggs in a large bowl until thoroughly combined. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). Fold in chopped chocolate.
  • Place prepared pan on a small rimmed baking sheet. Transfer batter to prepared pan. Bake for 8 minutes then sprinkle demerara or granulated sugar over the top. (You may sprinkle the sugar over the batter before baking but I found that it can be absorbed by the wet batter and will not be as noticeable once the loaf has baked, especially when using granulated sugar). Bake until a toothpick inserted in the center comes out clean, about 60 minutes longer (total baking time is approximately 70 minutes).
  • Let bread cool in pan on a wire rack for 30 minutes. Tilt pan and gently remove the bread. Let bread continue to cool on the wire rack for at least 30 minutes longer. Serve warm or at room temperature.

Notes

  • This is a big loaf. The cake will rise well over the top rim of the loaf pan while baking. I followed the directions and placed a rimmed baking sheet under the loaf pan just in case, however, the bread did not overflow. If you don’t have an 8 1/2 x 4 1/2-inch pan use a 9×5-inch pan.
  • You may freeze the bread for a couple of months. Slice and serve at room temperature.
Bread, Cheese, Dinner, Japanese, Recipes, Sandwiches

Japanese Ham Rolls

February 6, 2024

While watching YouTube cooking shows one afternoon, my husband and I came upon Japanese Cooking 101 by Noriko and Yuko. We were impressed by their many interesting recipes as well as the relative simplicity of the recipes. The one that instantly intrigued us was their ham roll. Apparently, most Japanese bakeries offer some version of this tasty roll. The rolls are pillowy, tender and just plain delicious. For a video of how to make the rolls, visit Japanese Cooking 101.

You can make the rolls with just ham, or add some cheese (grated or very thin slices) as we chose to do. Just be sure the ham and cheese are not too thick so you can roll them up easily. The topping of thinly sliced onions adds lots of flavor to each bite. Feel free to use a red or white onion. The finishing touches are a combination of Kewpie mayo and mustard which is drizzled over the top and dusted with aonori (dried green seaweed flakes) before the rolls are baked. We have also used a mixed dried herb dusting with good results as well as toasted sesame seeds.

Once the dough has risen it is divided into 8 pieces which are formed into balls. Cover the dough balls and let rest for 20 minutes before rolling out.

When rolling out the dough try to make a rectangular shape (about 4 1/2 by 7-inches) slightly larger than your ham slices. This makes it easier to roll the dough into an even shape.

Place some of the cheese (if using) on the rolled out dough followed by a slice of ham. If the ham is too large cut it to fit the dough. If too small, cut extra pieces to fill in the empty space. Keep the border of the dough free of ingredients.

Once the cheese and ham are layered on the dough, roll up from the short end and pinch the dough together to seal.

Next, bend the dough over and pinch the two edges together.

Push the dough down to flatten slightly.

With a sharp knife, make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together.

Gently open up the dough and lay cut side up on a parchment lined baking sheet. Continue with the remaining dough balls. Cover the baking sheet with a clean kitchen towel or the lid that sometimes comes with baking sheets. Let dough rise for about 45 minutes and up to 1 hour until doubled in size.

Once the dough has risen, brush an egg or egg white wash (we like to use dried egg white powder) over the rolls. Squeeze a bit of mayo-mustard mixture over the tops of the rolls. Scatter onions over the top along with aonori, dried herbs of your choice or sesame seeds. Bake for 12 minutes or until golden brown.

These ham rolls are spectacular just out of the oven. Eat them while they are still warm. In the rare case you have leftovers, freeze them for that rainy day when you’re craving a satisfying snack.

Japanese Ham Rolls
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Japanese Ham Rolls

Recipe by Kiyo
Servings

8

servings

Special equipment: Stand mixer
Recipe adapted from Japanese Cooking 101

Ingredients

  • Japanese Basic Bread Dough

  • 2 cups (240g) bread flour

  • 1/2 cup (60g) cake flour

  • 1 2/3 teaspoons (5g) instant yeast

  • 2 tablespoons + 1 teaspoon (30g) granulated sugar

  • 1 teaspoon (5g) fine sea salt

  • 1 tablespoon (10g) dried milk powder

  • 3/4 cup + 1 tablespoon (200g) warm whole milk (100-110 degrees)

  • 2 tablespoons (30g) butter, room temperature and cut into small pieces

  • Ham Rolls

  • 1 recipe bread dough above

  • 8 thin slices cheddar cheese or grated cheddar cheese

  • 8 thin slices ham

  • Egg wash: 1 egg + pinch of salt mixed well, or egg white powder mixed according to package directions

  • Kewpie mayonnaise mixed with mustard

  • Thinly sliced red or white onion

  • Aonori, dried mixed herbs or toasted sesame seeds

Directions

  • Combine bread flour, cake flour, yeast, sugar, salt and milk powder in the bowl of a stand mixer. Whisk to combine. Add milk and start the mixer with the dough hook on medium speed. When dough begins to form a ball after about 8 minutes, add the softened butter, increasing speed to medium-high. Continue to mix for another 4-5 minutes until the butter is completely incorporated scraping down sides of bowl if necessary. Transfer dough to a lightly oiled bowl and cover with plastic wrap or lid. Leave in a warm place for about 1 hour until the dough has doubled in size.
  • Deflate dough and remove from the bowl to a clean work surface. Divide the dough into 8 equal pieces, about 70g each. Form into small balls (dusting work surface with flour if sticking). Place on a parchment or Silpat lined sheet pan. Cover and let rest for about 20 minutes.
  • Roll out dough into a rectangular shape about 4 1/2×7-inches. Place cheese (if using) on dough followed by a slice of ham leaving the border free of ingredients. Roll from the short edge of the dough tightly like a jelly roll and pinch the seam together. Place the dough on a cutting board and pinch the ends of the roll together. Push dough down to make somewhat flat. Make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together. Gently open the dough and place on baking pan lined with parchment paper swirl side up. Repeat with the rest of the dough balls. You should be able to fit 8 rolls on one half sheet pan leaving space between the rolls (see photo above). Cover with a clean kitchen towel or sheet pan lid and let rise for 1 hour or until doubled in size.
  • While dough is rising, preheat oven to 400 degrees.
  • After the rolls have doubled in size, brush egg wash over the rolls. Squeeze mayo-mustard mixture on top, add a few pieces of sliced onion and sprinkle with aonori, or dried herb mixture of your choice and/or toasted sesame seeds. Bake for 12 minutes or until browned.

Notes

  • The entire process takes approximately 3 to 3 1/2 hours from start to finish. Make the dough in the morning and you’ll have the most delicious meal ready at lunchtime.
Bread, Dressing, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Tarragon Aioli

December 29, 2023

I’ve been a fan of fresh tarragon ever since I started making béarnaise sauce for our filet mignon dinners. An aromatic herb with a very subtle and delicate licorice flavor, adding tarragon elevates an assortment of sauces and dishes.

This recipe is a snap to make and it will take your sandwich to the next level. Using prepared mayonnaise means you can whip up this tarragon aioli in less than 10 minutes. Slather it on grilled or toasted sourdough bread and layer on sliced tomatoes, or use it for BLT and chicken sandwiches, sliced hard boiled eggs or a dip for asparagus.

My favorite way to use tarragon aioli is on our homemade sourdough bread topped with juicy tomatoes. Grilling the bread with a bit of olive oil elevates the flavor and makes for a scrumptious open-faced sandwich.

Be generous with the aioli! You want your sandwich to be well seasoned.

Tarragon Aioli
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Tarragon Aioli

Recipe by Kiyo
Servings

1/2 cup

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, finely grated (microplane works great)

  • 1 1/2 tablespoons finely chopped tarragon

  • 1 1/2 teaspoons fresh squeezed lemon juice

  • 1 teaspoon lemon zest

  • salt and pepper to taste

Directions

  • In a small bowl mix together the mayonnaise, garlic, tarragon, lemon juice and lemon zest. Add a pinch of salt and a few grinds of pepper. Taste and adjust salt and pepper as needed. Serve right away or keep refrigerated for up to 5 days.

Notes

  • Here on Maui tarragon can be found at Whole Foods
Bread, Breakfast, Lactose Free, Recipes, Summertime Meal

Fresh Corn Muffins

August 22, 2023

Corn is in peak season now and the markets are stocked with beautiful fresh ears of corn. I don’t always have a plan for what I’m going to do with the corn I buy but I make sure to use it within a day to ensure it is fresh and sweet. Here is a great recipe to make when you have fresh corn on hand and aren’t quite sure how you want to use it. I adapted this recipe from Cook’s Country magazine to make a lactose-free version. Feel free to use standard dairy ingredients when you make these.

You can whip up a cardamom-brown sugar butter that pairs well with the fresh corn flavor of these muffins. The sweet and salty butter with a hint of cardamom takes these muffins over the top.

Bob’s Red Mill is known for quality products and their cornmeal is no exception. The medium grain cornmeal is just the right texture for these muffins.

Beautiful cornmeal such as Bob’s Red Mill can be found at Safeway on Maui.

Hydrating a portion of the cornmeal with milk in the microwave before adding it to the rest of the ingredients produces a muffin with a tender crumb and a boost of fresh corn flavor.

You might think there is too much batter for 12 muffin cups. I read a few comments from others who made 16-24 muffins. If you have a muffin pan that has a smaller than usual cup capacity, you may need to bake more than 12 muffins. However, for this recipe I found the batter to be perfect for my 12-cup muffin pan. The batter should fill the entire cup and even be a bit higher than level.

Beautifully high domed muffins show off the fresh corn beneath. One of my favorite ways to eat these corn muffins is to split them, toast them until the edges are browned and crispy, then serve with a pat of butter and homemade jam.

Fresh Corn Muffins
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Fresh Corn Muffins

Recipe by Kiyo
Servings

12

servings

If you don’t have a scale use the spoon and level method for measuring dry ingredients. Recipe adapted from Cook’s Country magazine.

Ingredients

  • 1 1/2 cups (190g, 6.8 oz.) all-purpose flour

  • 1 1/2 cups medium grain cornmeal, divided (1 cup=140g, 5 oz.,
    1/2 cup=70g, 2.5 oz.)

  • 3/4 cup (150g, 5.3 oz.) granulated sugar

  • 1 teaspoon fine sea salt (if using unsalted butter increase to 1 1/4 teaspoons)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup (227g, 8 oz.) lactose free whole milk or regular whole milk

  • 1/2 cup (113g, 4 oz.) lactose free or regular sour cream

  • 1/2 cup (1 stick, 113g, 4 oz.) Earth Balance Buttery Sticks or unsalted butter (see adjustment for salt if using unsalted butter)

  • 2 large eggs

  • 2 cups (304g, 10.7 oz.) fresh corn kernels, about 2 large ears of corn

  • Cardamom Butter

  • Mash together until well combined: 1 stick Earth Balance Buttery Sticks or unsalted butter (softened), 1/8 cup + 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cardamom (add 1/4 teaspoon fine sea salt if using unsalted butter).

Directions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray.
  • Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl; set aside.
  • Whisk milk and remaining 1/2 cup cornmeal together in a medium bowl. Microwave until mixture begins to thicken to a paste-like consistency, about 1 1/2 minutes, whisking every 30 seconds to combine. Whisk sour cream and melted butter into cornmeal paste. Whisk in eggs. Stir cornmeal mixture and corn kernels into flour mixture until just combined.
  • Divide batter equally among prepared muffin cups; evenly distribute any remaining batter among cups (cups will be full or slightly over the top level).
  • Bake until muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 20 – 24 minutes. Let muffins cool in pan on wire rack for 5 minutes. Gently remove muffins and let cool on wire rack for 15 minutes. Serve warm with cardamom butter or split muffins and toast in toaster oven until edges are browned and crispy.

Notes

  • Muffins can be frozen for 1 month.
Appetizers, Bread, Cheese, Dinner, Italian, Recipes, Side Dishes, Vegetarian

Pull-Apart Rosemary Garlic Bread

May 31, 2023

This made to share pull-apart rosemary garlic bread is baked until the crust is a gorgeous shade of gold, and the interior is soft and fragrant from the herbs, butter, garlic and parmesan cheese. It’s so delicious that you will be going back for seconds and thirds.

Food & Wine magazine mentions that making this bread is for bakers of all skill levels and after making it multiple times I absolutely agree. It’s a lot of fun to make and the final result is a delicious variation on garlic bread.

All-purpose flour, a bit of sugar, rapid rise yeast, milk, and butter are mixed up in a stand mixer before being formed into a ball and set aside in a warm area to rise.

When the weather is warm (always in Hawaii) I cover the dough and place the bowl out on the deck to rise. Some toaster ovens offer a dough proofing setting. If your climate is cool, you might put your bowl in the oven with the light turned on. Otherwise you may leave it out on your counter but expect it to take a bit more time to double in size.

While the dough is rising, make the filling.

Butter, cheese, parsley, rosemary, garlic, salt and pepper are mixed in a bowl and set aside until ready to use.

One hour of rise time and the dough has doubled in size.

It’s time to roll the dough into 12 round disks. Don’t worry too much about getting them perfectly round.

A tablespoon of filling is spread over the dough rounds that are stacked on top of one other before placing in the baking pan.

Occasionally the dough can be a bit uncooperative, meaning it will resist keeping its shape once rolled out. If it springs back just give it another roll or two and it should be fine.

The stacked dough circles are placed in the baking pan and set aside for the final rise.

After 45 minutes the dough has risen and filled up the empty spaces in the pan.

Baked for 45-50 minutes, the bread emerges from the oven looking spectacular.

The final touch is melted butter brushed over the warm bread followed by a sprinkling of Maldon salt.

This bread goes with just about anything. I serve it often with pasta dishes, but it is superb with roasted chicken, grilled steaks, fish and chicken, herb baked tofu and salads. Any leftover slices would be perfect toasted and topped with sunny-side up eggs for a quick lunch.

Pull-Apart Rosemary Garlic Bread
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Pull-Apart Rosemary Garlic Bread

Recipe by Kiyo
Servings

4-6

servings

Adapted from Food & Wine

Ingredients

  • For the dough

  • 2 1/4 cups (270g) all-purpose flour, plus more for work surface

  • 2 tablespoons (25g) granulated sugar

  • 2 teaspoons rapid-rise yeast

  • 1 1/2 teaspoons kosher salt (I use Diamond Crystal)

  • 2/3 cup (158g) whole milk, warmed

  • 3 tablespoons (42.6g) Earth Balance Buttery Sticks or unsalted butter

  • For the filling and topping

  • 6 tablespoons (85g) Earth Balance Buttery Sticks or unsalted butter, softened

  • 1 cup (90g) finely grated parmesan cheese

  • 2 tablespoons finely chopped flat leaf parsley

  • 2 teaspoons finely chopped rosemary (1 1/2 teaspoons for a milder rosemary flavor)

  • 1 large garlic clove, finely grated (Microplane works well)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon Earth Balance Buttery Sticks or unsalted butter, melted (to brush on baked bread)

  • 1/2 teaspoon flaky sea salt such as Maldon (to sprinkle on baked bread)

Directions

  • Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and Buttery Sticks or unsalted butter. Beat on low speed until just combined, 30-45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For colder climates, turn your oven light on when you start mixing the dough, then place covered dough bowl in oven. The warm oven environment will help your dough to rise.
  • Meanwhile, stir together butter, parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
  • Once dough has doubled in size, punch down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 3 tablespoons each). Using a small rolling pin, roll dough rounds into a 4-inch disk. You may also flatten each piece of dough with your hands (the disks do not need to be perfectly round). Spread about 1 tablespoon of filling onto one side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2-4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise in a warm spot until almost doubled in size, about 45 minutes. Preheat oven to 325 degrees.
  • Bake loaf on middle rack until golden brown, 45-50 minutes, covering loosely with aluminum foil if needed to prevent over browning. Transfer loaf pan to a wire rack and let cool for 10 minutes. Invert loaf onto wire rack, turn upright, and let cool for 10 minutes. Brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

  • Leftover garlic bread can be frozen and reheated (covered in foil) in a toaster oven.
Bread, Dinner, Lactose Free, Recipes, Side Dishes, Vegetarian

Yogurt Flatbread

July 27, 2022

Soft interiors with crisp and charred exteriors, these little flatbreads are excellent topped with avocado, hummus, tuna salad, or simply eaten with a few pats of butter. And, they are very simple to make. For those of you who have never made bread from scratch, do not hesitate to try this recipe. The dough is rustic and very forgiving. The end result is a pillowy, warm and tender bread that fills your house with the aromas of a bakery.

You may need to make a quick visit to the market if you don’t have yogurt or instant yeast on hand, but everything else is likely in your cupboard. For those of us who are lactose intolerant, Green Valley makes terrific whole milk plain yogurt.

This recipe comes from Bon Appetit magazine. The original recipe calls for turning the dough out onto a lightly floured surface, but I find the dough to be quite wet so I sprinkle a generous amount of flour on my work space and a bit on top of the dough. Otherwise I end up with a sticky mess of dough on my hands when shaping into balls.

If you have a scale, weigh the dough and divide into equal portions. If you don’t have a scale, divide the dough in half, then divide each half into four equal portions.

Once your pan is hot, add a teaspoon of olive oil. Add the rolled out dough and wait until bubbles appear on the surface, about 1 minute. Then flip the dough over and cook for another minute. Both sides of the flatbread should have nice brown marks with some charred edges. Remove the flatbread to a plate and wrap with a kitchen towel to keep warm while you cook the rest of the bread.

There are many options for flatbread toppings. Avocado, tomatoes and salsa with cilantro makes for a perfect lunch.

Avocado with scallion salsa comes from the original recipe. The charred scallions add a depth of flavor to the creamy avocado slices.

Yogurt Flatbread
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Yogurt Flatbread

Recipe by Kiyo
Servings

8

servings

Adapted from Bon Appetit, this pillowy, soft flatbread can be served with a multitude of toppings. Make a sandwich with tuna salad or ham and cheese, serve it warm with hummus or your favorite dips.

Ingredients

  • 1 1/2 teaspoons sugar
    2 1/4 teaspoons instant yeast (or one 1 1/4-ounce packet instant yeast)

  • 2 teaspoons kosher salt (I use Diamond Crystal)

  • 2 1/2 cups (313g) all-purpose flour (King Arthur unbleached all-purpose flour recommended)

  • 2 tablespoons extra virgin olive oil + 8 teaspoons (for cooking bread)

  • 1/2 cup plain whole milk yogurt (I use lactose free yogurt)

Directions

  • In a large bowl, whisk together sugar, yeast, salt and flour.
  • Combine 2 tablespoons olive oil with 3/4 cup warm water.
  • Add water/olive oil mixture and yogurt to flour mixture. Using a wooden spoon or firm spatula, mix together until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with plastic wrap and place in a warm, dry area (I placed my dough in a shaded area on the deck) until it has doubled in size, about 1 hour.
  • Turn out dough onto a generously floured surface (lightly floured surface if your dough is not very sticky) and divide into 8 equal pieces. If you have a scale, weigh the dough, otherwise do your best to divide into equal portions. Form dough pieces into balls and roll out into 6-inch rounds about 1/4-inch thick.
  • Heat a large non-stick skillet (11-inch skillet works great) over medium-high heat. Once heated, add 1 teaspoon olive oil to pan. Working one at a time, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 more minute. Adjust heat as necessary if too high. Flatbread should have brown spots on both sides with slightly charred edges. Transfer to a plate and wrap with a clean kitchen towel to keep warm. Continue adding 1 teaspoon of olive oil to the pan each time you cook another flatbread.
  • Serve warm flatbread with your favorite toppings. Let flatbread cool to room temperature if using with sandwich toppings such as tuna salad, ham and cheese, or other deli items.
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