Since I’m still mastering this thing called baking, I tend to have to repeat recipes. Sometimes the second one comes out better than the first and sometimes it comes out A LOT worse than the first. When I find one I’ve mastered a few times it becomes a favorite that I go back to over and over again for my family. When the SundaySupper group said they were partnering up with Dixie Crystals, bringing you the theme of, Springtime Sweets, I knew I had to try something different. For some reason I love baking in the Fall and Spring, call me crazy but Spring just makes me want to bake tasty, sweet and delicious treats. While flipping through one of my favorite cooking magazines I came across a picture that lured me right in! I knew I had to create something like this, since it didn’t come with the recipe, nope it didn’t, I needed to go on-line to get it however it also said I could use my own bread recipe to make this fabulous recipe. I figured I’d have the best of both worlds I’d get to make something I know I’ve mastered, but put a spin on it. I then had my Ah Ha moment of what I’d be bringing to the SundaySupper table this week using Dixie Crystals Sugar. When I received my package in the mail I couldn’t believe how heavy it was! I thought I’d have enough sugar to last a lifetime so you can imagine my surprise when I opened the box and saw all sorts of goodies, dark brown sugar, light brown sugar, white sugar, powdered sugar plus more! I know I always say I like cooking better than baking, I probably always will but now I’ve got to get my bake on.
This post is sponsored by Dixie Crystals. All opinions are my own.
4 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1 1/2 cups unbleached all-purpose flour, separated
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
2 Bosc pears (usually it calls for 3 but a little someone in my home got to one before I baked this!)
Pam baking spray
Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray. Trim the bottom of the pears by about 1/2 inch. This allows them to sit flat in the pan. Measure out 1/4 cup of flour on a flat plate and dust the pears leaving the tops clear since this will be the part that peaks over the top of the bread. I just used my hands. Set aside.
In a medium bowl, combine the remaining flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer.
Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl and mix again. Do not over mix.
Pour batter into loaf pan and place the pears into the batter leaving the top poking out. bake on the center rack for 45-50 minutes, or until a toothpick inserted in the center comes out clean. (My oven took the 50 min but I checked it at 45)
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
I’m so amazed I was able to do this and have it taste amazing the first time around! Maybe I’m finally getting this baking thing and thanks to Dixie Crystals I have plenty of supplies so I can try a different bread recipe with it next time! Go and connect with Dixie Crystals now!
Why you ask?? Well because they are a platinum sponsor of the Food and Wine Conference and they are holding a Brownie Dessert Contest. If you like to bake then this contest is for you and you should go and check it NOW, the winner gets a bunch of things including:
- $500 gift card
- Reimbursement for their full conference pass to the Food and Wine Conference in Orlando, FL.
- The dessert will be a featured dessert of the conference.
- The recipe also may be featured on both the Dixie Crystals and Imperial Sugar websites.
Make sure you check out the other Springtime Sweets that these food bloggers brought to the party today!!
- Blueberry Buckle Coffee Cake by Neighborfood
- Butterscotch Chocolate Caramel Cookie Cups by The Messy Baker
- Chewy Lemon Sugar Cookies by Alida’s Kitchen
- Coconut Lime Meltaway Cookie Bars by Chocolate Moosey
- Flan in Moscato Wine Sauce by Family Foodie
- Fresh Strawberry Tartlets by That Skinny Chick Can Bake
- Gluten-Free Deep Dish Carrot Cakes for Two by Cupcakes & Kale Chips
- Hazelnut Chocolate Chip Bundt by In The Kitchen With KP
- Lemon Cornmeal Sandwich Cookies by girlichef
- Lemon Roulade by Hezzi-D’s Books and Cooks
- Lime Sugar Cookies by Magnolia Days
- Meyer Lemon Bars with Poppyseed Crust by Foxes Love Lemons
- Meyer Lemon Cheesecake Bars by The Girl In The Little Red Kitchen
- Mixed Berry Crumble by The Dinner-Mom
- No-Bake Banana Split Dessert Cups by The Weekend Gourmet
- Poached Pear Bread by Momma’s Meals
- Springtime French Macarons by Hip Foodie Mom
- Strawberry Cheesecake Bites by Supper For A Steal
- Strawberry Lemonade Cupcakes by The Foodie Army Wife
- Strawberry Rhubarb Upside Down Cake by Cindy’s Recipes and Writings
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