HOW MUCH IS A LOAF OF BREAD IN HAWAII RECIPES

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BOB EVANS FARMS BANANA NUT BREAD LOAF - TOP SECRET RECIPES



Bob Evans Farms Banana Nut Bread Loaf - Top Secret Recipes image

When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone. This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack. Making bread is fun, right? Find more of my copycat recipes for famous bread here. 

Provided by Todd Wilbur

Cook Time 2 hours 0 minutes0S

Nutrition Facts : Calories 161 calories

CARRABBA'S OLIVE OIL BREAD DIP RECIPE | TOP SECRET RECIPES



Carrabba's Olive Oil Bread Dip Recipe | Top Secret Recipes image

When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients. You might also like my recipe for Carrabba's Spicy Sausage Lentil Soup.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Nutrition Facts : Calories 47 calories

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BANANA BREAD {ALMOND & COCONUT FLOUR} | COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD. 
From comfybelly.com
Reviews 5
Calories 179 kcal per serving
  • Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
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BANANA BREAD {ALMOND & COCONUT FLOUR} | COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD. 
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Reviews 5
Calories 179 kcal per serving
  • Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
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