Louis Remolde: The Single Baker


quick bread


Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.

I did make a few changes to the OG recipe which can be found at One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.


4-5 ripe Bananas about 2 cups

1/2 cup Vegetable oil

1 cup brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspooon nutmeg

1/2 cup dark chocolate chunks

1/2 cup sliced almonds


Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.

In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.

Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.

In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom. 

 Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.

Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.

Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!

I hope you love this recipe and add your flare to it as well happy baking !!!!!!!



Yes! Another Pear recipe .I was fortunate enough to recieve delicious  pears from two local sources in Philadelphia , Chef George from Aldine and Mr. Wenk from 3 Springs Farm. If you live in Phildelphia, I know 3 springs has a stand at the Head house  Farmers Market. 
Back to the pear bread. I was invited over  to a friends house . The reason to check out many of his antiques he collected over the years. He said the dinner for the night would be take out pizza .I thought well what could I make that would be quick, easy to transport on bike, and something that we didnt need to eat that night.  Quick Breads are perfect for these types and many other casual meet ups with friends. They are easy to make, usually only have a few ingriedents, and can be made the night or a few days before. These breads actually are better a day or two later. 

So now comes the recipe. Easy enough when I was reserching for pear scones, another recipe for pears came up. Smittten Kitchen is of course my go to for inspiration and guidance, the pictures alone are worth checking out the site. I of course tweeked it to my liking and the rest is ….hopefuly being eaten for breakfast as I type !

So I changed up the original. Check out theirs see what appeals to you. 

The Recipe called for all All-Purpose flour , I subbed whole wheat flour for one of the three cups,this added a nice earthy aroma and taste. I decided to add Nutmeg, ground ginger, and Meyer lemon zest . The sugar I added one cup natural sugar and one cup granulated fine white sugar. Again I  was seeing what would happen , and to my surprise it didn’t make the bread too sweet. You have the choice of using butter or vegetable oil. Instead of walnuts I used pulsed almond meal. Vanilla and Almond extracts were divided up and both did wonders on the bread. Last change, The pan is also up to you. The Smitten Kitchen uses a tube pan and it looks beautiful try it when you are having quest over. I  decided to use a loaf pan . I recently was at Ikea and found a skinny loaf pan that I love , its 11 x 4  so I made one loaf plus two mini loafs using 4.5 x 4.5 throw aways , perfect ! The Ikea pan is wonderful I like the look and honsetly the shape is nicer to slice and serve, if you fool the eyes the brain follows . 

** one tube pan, two 9.5 loaf pans , one 11×4 loaf pan and two 4.5×4.5 throw away tins. But really have fun use whatever you like !!!! as you can read I did change many things around, but thats the fun! Sometimes I  dont have the Ingridents ready available at the time of baking. Remember HAVE FUN AND BE CREATIVE!


2 cups all-purpose flour

1 cup whole wheat flour 

1/4 cup almond meal 

1 teaspoon baking soda 

1/4 teaspoon baking powder

1 teaspoon salt 

3/4 cups vegetable oil

3 eggs lightly beaten 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

1 cup granulated sugar

1 tablespoon cinnamom

1/4 teaspoon ground ginger 

half a nutmeg grated and zest from small meyer lemon.


Preheat the oven to 350 Degrees. Lightly grease and flour the pans you are using.  (See Above)

In a large mixing bowl, combine the flours, almond meal,baking soda, baking powder, salt, cinnamon, nutmeg, and  ginger. Whisk these ingridents together . If you are using chopped nuts, take 1/4 cup of the flour mixture out add them to the nuts and coat .

Peel,core the pears grate them. 2cups total.set aside. In a medium bowl, combine oil, eggs, sugar,pears,zest  and vanilla, almond extracts.(if you are using chopped nuts add them ) Stir to mix everything well together. Scrape the pear mixture into the flour mixture and stir . You want all of the flour to disappear .

Scrape the batter into the prepared pans. Bake 60 minutes. Insert a toothpick if comes out clean its all good .If you used the half loaf pans cut the time in half .  Cool the Bread on a wire rack in the pan for 10mins. Turn out onto the rack and let cool completely. 

This bread is just a great treat to have for company , breakfast with favorite perserves, or a quick snack in between meals. I modified the original which included more sugar, nuts, a sweet lemon glaze Oh! and had no poppies that was my idea.

1 1/2 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tbsp butter softened
1/2 cup sugar*
2 eggs
1/2 cup milk
grated rind of two lemons **
1/2 cup poppy seeds

Preheat oven to 350°
Whisk then sift flour, baking powder, and salt together. Cream butter with sugar. Add eggs, beat until light. throughly blend into flour mixture. stir in milk, lemon rind, and poppy seeds.
Pour into 9 “x 5” loaf pan bake for 1 hour insert toothpick. If it comes out clean it’s ready.

* The original recipe called for 1cup sugar,I reduced it to half.
** I love the lemony pop I get when I bite into this bread,so don’t hesitate to go crazy with the rind.


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