TASTE OF FRANKLIN
Banana Nut Bread
Give us this day our daily bread Story by ALISON JAMES Photos by CHRISTIAN MEDINA, RHS JUNIOR
Cooking with Coan Cindy Coan Russellville High School
18
W
hether for a hearty breakfast, a mouthwatering snack or dessert or a sweet treat to give as a gift, Cindy Coan and her culinary students have a bread for any occasion. These tried-and-true recipes begin in Coan’s home kitchen before she introduced them to her food students at Russellville High School. With each recipe requiring only a few steps, and two of them incorporating pre-made dough, she said these are great starter recipes for even the most novice of bakers – and yet produce tasty treats that will wow any recipient’s taste buds. “For my students it gives them an opportunity to see how you can take one product and turn it into something else, as well as make quick breads from scratch,” Coan explained. “And these breads make great gifts; it’s something a little more personal.” These bread recipes include both sweet and savory options to sate any craving and fit the menu for any time of day. Coan said the orange bread is tops warm from the oven for breakfast, while the banana nut bread is suitable for breakfast or a nice snack. “It says so moist, and we can make it ahead of time and put it in the freezer,” Coan said. The banana nut loaf is one of her favorites to keep
on hand to serve at a last-minute meeting. The bacon pull-apart bread, on the other hand, is great as an appetizer or party food. “It’s really savory. It’s less breakfast than you would think,” said Coan, who recommended the biscuit-based dish for a tailgate. The sausage and cheese bread is another savory option, similar to the popular sausage ball but with richer flavors. “It’s really good as a breakfast bread or muffin.” Pumpkin bread, with a rich cream cheese frosting is “one of my go-to favorites,” Coan added. “It makes two good loaves of bread plus some muffins.” For each recipe, Coan said a few keys will help ensure a delicious final product: 1. Mix liquids first, and then mix dry ingredients, and then add the two together. 2. Don’t overmix. “It causes quick breads to not rise up high, so it’s very important that you never overmix quick breads. 3. Use good quality pans. For loaf pans, consider investing in parchment paper, since cooking spray doesn’t always work well. For Bundt pans, be sure to turn the bread out when it is fresh from the oven to help avoid sticking. Coan emphasized quick breads, while delicious, are also an excellent way to add nutrition, with ingredients like bananas, nuts, green peppers and pumpkin bringing a range of nutrients to the table. Each of these recipes can also be used to make muffins and will freeze well.
Franklin Living
