We recently asked our readers to submit their favorite recipes for our quick bread contest. While many submissions were delicious, these three recipes stole the show. Runners-up were Nancee Cope's Chocolate Chip Banana Bread, Annaleigh D. Worthen's Carrot Orange Bread, and Jill Velez's Best Ever Banana Bread with Crumble Topping. Watch for these and other tasty submissions in the January/February 2017 issue of LDS Living Magazine.
1st Place Winner: Mom's Best Bakery Style Blueberry Muffins
Nancee Cope; Columbia, South Carolina
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg, beaten
- 1/3 cup milk (plus 2 Tablespoons)
- 1 cup fresh blueberries
Topping:
- 1/4 cup white sugar
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter, cubed
- 1/8 teaspoon ground cinnamon (optional)
Preheat oven to 400° F. Line muffin pan with liners or grease muffin cups. Make topping for muffins in small bowl by mixing all topping ingredients with fork until crumbly. Set aside. In medium bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, beaten egg, and milk. Mix well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with crumb topping (about 1 teaspoon per muffin). Bake 18–20 minutes until done. Do not over-bake! Remove from muffin pan right away and let cool. Makes 12 muffins.
Second Place Winner: Healthy Double Chocolate Banana Muffins
Darcy Doxey; Bradenton, Florida
- 3 large bananas
- 1/3 cup sugar
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup semi-sweet mini chocolate chips
Preheat oven to 375° F. Mash the bananas in a large bowl. Stir in egg, sugar, and applesauce. Sift flour, cocoa, salt, baking powder, and baking soda into wet ingredients. Lightly mix to combine, but do not over mix. Fold in chocolate chips. Divide batter between 12 muffin cups or greased muffin tins and fill to just below the top. Bake for 15–20 minutes or until toothpick comes out clean. Serves 12.
3rd Place Winner: Sheree's Famous Banana Bread
Sheree Berry; Citrus Heights, California
- 4 regular size brown bananas
- 6 brown baby bananas
- 2 1/2 cups granulated sugar
- 4 eggs
- 2 1/2 teaspoons vanilla
- 1 1/4 cups butter
- 2–3 tablespoons water
- 3 cups flour
- 3 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (optional)
- 2 cups chopped walnuts (optional)
Beat bananas and butter together. Beat in sugar just until mixed. Beat eggs in separate bowl and then add to mixture. Add vanilla and water. Don't over beat wet ingredients, otherwise it will turn soupy. In separate bowl, sift flour, baking soda, baking powder, and salt thoroughly. Add dry ingredients to wet ingredients and beat together just until incorporated. Stir in chocolate chips and walnuts by hand, if using. Spray bread pans with butter-flavored cooking spray. Bake at 350° F for 35 minutes, then cover with tin foil to prevent burning on top. Continue to bake for another 20 minutes or until inserted toothpick comes out clean. Makes about 3 loaves.
