What I'm Reading: Back in the Day Bakery Made with Love

"Cheryl and Griffith Day, authors of the New York Times bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments."

I own and love their first cookbook, (reviewed here ), so when their follow-up caught my eye at Barnes & Noble the other day I didn't hesitate to purchase it!  Back in the Day Bakery Made with Love is every bit as wonderful as it's predecessor and contains more than just the dessert recipes you'd expect.

There are savory dinner and side dishes like Beans and Corn Bread Cobbler, Tomato Pie, and Devilish Eggs.  There are both sweet and savory marmalades along with homemade syrups and butters, and also D.I.Y projects such as party hats and cake toppers.  But don't worry, there are plenty of the traditional recipes you'd expect from a bakery like breads, cakes, and brownies too!

I think the first recipe on my to-do list from this book will be the Honey White Bread because seriously, does anything smell better than fresh baked bread? Ok, maybe brownies - those smell amazing too!
 

(Honey White Bread is pictured below alongside Sweet Potato Pot Pie, Chocolate Honey Fudge, and the Sweet 16 Cake Topper.)

Brown Sugar Banana Bread

The quickly over ripening bananas on my kitchen counter recently dictated that I needed to make banana bread.  Instead of using one of my go-to banana recipes, like whole wheat banana bread or banana snack cake, I decided to bust out one of my many cookbooks and test out a new recipe.

I remembered there being a couple of banana themed baked goods in The Back in the Day Bakery Cookbook so I grabbed that one.   It didn't disappoint!  For a moment I was nearly swayed by the cupcakes but decided to go with a breakfast friendly item instead.  (Side note:  I totally support eating cake for breakfast.  Don't tell my kids I said that.)

 



The recipe turned out beautifully!  Waiting for it to cool a bit before slicing into it when your kitchen smells that good is its own form of torture!  Moist and not overly sweet, this bread is the perfect accompaniment to a glass of milk at breakfast or with a cup of afternoon tea .

Brown Sugar Banana Bread

2c all-purpose flour

3/4c light brown sugar

3/4t baking soda

1 1/2t cake spice*

3 medium very ripe bananas, mashed

1/4c sour cream

2 large eggs

6T unsalted butter, softened

1t vanilla extract

1/2c mini chocolate chips (optional)
 

Preheat oven to 350 degrees.  Lightly spray a 9x5 inch loaf pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, cake spice, and mini chocolate chips if using.

Using a stand mixer with the paddle attachment, or by hand, mix the mashed bananas, sour cream, eggs, softened butter, and vanilla until thoroughly combined.  By hand, gently fold the banana mixture into the flour mixture until just combined.  Do not over mix.

Scrape the batter into the prepared loaf pan and spread it evenly.  Bake 50-55 minutes or until the loaf is golden brown, and a cake tester or toothpick inserted into the center of the loaf comes out clean.  Allow bread to cool in the pan for 10 minutes before transferring to a wire rack.

*Cake Spice is cinnamon, star anise, nutmeg, allspice, ginger, and cloves.  If unavailable, simply substitute 1/2-1t cinnamon.
 

Recipe lightly adapted from The Back in the Day Bakery Cookbook

What I'm Reading: Back in the Day Bakery Cookbook

 

It’s no secret that I love cookbooks - antique and vintage cookbooks in particular.  The older the book and the more handwritten recipes on the inside cover the better!  I’ve amassed quite a collection of cookbooks, both old and new over the years, so shelf space (and husband) now require that I use a little more discretion when purchasing yet another.

The Back in the Day Bakery Cookbook caught my eye at the bookstore the other day.  Based on the title, I immediately assumed it contained recipes passed down through families from one generation to the next, and I was delighted when I realized that it was!  Grandma Hannah’s Blueberry Buckle?  Yes please!  The Ginger Squares Grandma Hannah learned to make from her grandma?  Major score! I have to say this is the next best thing to finding a vintage cookbook chock full of handwritten recipes at a resale shop or garage sale!

The decision to buy this cookbook was easy.  The decision of what recipe to make first though…  Not so easy.  The aforementioned Blueberry Buckle or the upcoming season appropriate Pumpkin Crunch Bars?  Or shall I allow summer one last hurrah and bake Strawberry Cupcakes or Shortcakes?

Decisions, decisions…