When the holiday season is officially over, the last thing we want to bake is cookies. We’re done finding sprinkles in unexpected places, we no longer have the patience for piping, and we certainly don’t have any more room in our freezer for unbaked cookie dough.
It's time for something simple—something that doesn’t require any chilling before baking, rolling out on a floured surface, and hard-to-clean cookie cutters. The perfect option? A quick bread! We’re talking muffins, banana breads, and pound cakes that come together in one or two bowls, max.
In order to find the *perfect* recipe, we challenged three food editors with developing three insanely delicious quick breads that are just as simple to make as they are delicious. The one requirement? That they include Country Crock® Plant Butter, a dairy-free, plant-based butter that tastes like dairy butter.
From Laura at Delish, PB&J banana bread muffins with two better-for-you ingredients.
From Kate at Good Housekeeping, olive oil almond mini loaves to share with friends while catching up after the holidays.
From Trish at Women’s Health, tahini sesame loaf —a fancier version of original banana bread.
Read on to learn more about how these quick breads came together—and vote for your favorite below.
Vote Here For Your Favorite Bread!
Delish: PB&J Banana Bread Muffins
by Laura Rege
Banana bread is the king of quick breads—it’s easy, delicious, and honestly quite perfect. So when I went to the drawing board to reinvent it, I decided the best route was...not to.
Instead, I turned the bread into an even quicker treat: muffins. And because it’s Delish, I couldn’t just stop at banana bread muffins—an indulgent spin was in order. I also added in two healthy ingredients for those with New Years resolutions, and the best part is you wouldn’t know it.
To begin, I reunited bananas with peanut butter (a classic pairing) and then brought in peanut butter’s partner in crime, jelly. I wanted these muffins to be beautiful and retain the gooeyness of a PB&J, so I added a swirl of the two.
By making an indent in the batter, spooning the PB and the J into the indent, and then mixing it just a touch, the perfect ooey-gooey swirl was achieved.
While this all might seem quite indulgent, it’s also the New Year so I swapped in two secret ingredients, whole wheat flour and Country Crock® Plant Butter to make it vegan-friendly—you wouldn’t even know I did it. The texture is so moist and tender and the muffins are richly flavored, yet just a little healthier.
Some may choose to have just PB&J, others just banana bread. I like 'em together, and I know you will, too.
Good Housekeeping: Olive Oil Almond Mini Loaves
by Kate Merker
As the holiday season hustle winds down, I’m always on a mission to get rid of all the rich buttery cookies and piles of chocolate—it’s time to be a little healthier, right? But then I look around and think, I still need something sweet. Enter: olive oil. Yes, I use the pantry staple for dessert, too: my sweet-but-not-overly-sweet mini almond olive oil loaves.
The first thing I did for this recipe was combine olive oil with Country Crock Plant Butter to give the loaves a beautiful, light cake crumb. I love how delicate it is, so I made sure the other ingredients were just as elegant.
There’s orange juice and zest in the batter, and the golden-brown topping mixes sugar with sliced almonds and more olive oil. It’s the perfect bite with a cup of tea in the afternoon. Or with coffee at breakfast. Or after dinner—honestly, it hits the spot every time.
It’s also an ideal treat to share with friends now that the holidays are over, and we have a second to breathe and connect again. Everyone’s trying to be “good” about what they eat this time of year, and I love being the person who can give them a sweet, special treat they won’t regret sharing with me while we catch up.
I make these loaves mini for just that reason: We don’t need a whole big cake (although you can make just one big one). A little olive oil loaf topped with a dollop of yogurt and some time to talk is even better. I hope you enjoy!
Women's Health: Tahini Sesame Loaf
by Trish Clasen
Growing up, I ate peanut butter and banana slices on toast for breakfast more times than I can count. With the stubborn preferences of a kid, I insisted on creamy peanut butter only, almost overripe bananas, and soft wheat bread toasted on the “3” setting of my family’s toaster. I can still taste the perfection. So naturally, when this quick bread challenge came up, I knew these were the winning flavors I had to use.
But here’s the thing: I’m not a kid anymore. I love the comforting flavors of my childhood, but I have to admit that my adult palate isn’t always satisfied by them. So I chose to make a sweet, moist banana bread—with some new ingredients that elevate it.
Instead of the super-sugary peanut butter I used to smear on my bread, I turned to tahini, a trendy ground sesame paste you might be familiar with from hummus. It’s creamy like my beloved peanut butter (I still don’t like crunchy!) and has a similar but more elegant flavor. Plus, it adds a boost of nutrients and increases the richness in the bread. Same goes for Country Crock Plant Butter, which adds a buttery flavor and texture without any dairy.
My final crowd-pleasing addition to the banana bread is one I would have killed to add to my breakfast as a kid: chocolate chips. That’s the perk of being a grown-up—nobody’s there to scold you for eating chocolate at breakfast!
I folded in bittersweet chips for gooey, decadent pockets of melty chocolate throughout. The result is a banana bread that’ll make you feel like a happy kid and a sophisticated adult with every bite.
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January 09, 2020 at 04:30AM
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The Quest To Make The World's Best Bread - Delish.com
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