We’re Taking This Quick Bread To a Whole New Level
I have a bit of a problem. I over buy product all the time. I can’t help myself. I walk through the produce sections, my eyes bigger than my stomach (and my fridge), and start tossing things into my cart. There’s just something about the bright colors and fresh flavors that I can never get enough of.
And then I get home with my groceries and see that I’ve bought enough fresh fruit and veggies to feed a family about three times the size of mine. That’s when I start plotting ways to get through it all—because if there’s one thing I dislike as much as I love fresh produce it’s wasting food!
After serving bowls of fruit with breakfast and mounds of vegetables with supper, I sometimes still have some left. That’s when I toss it in the freezer to bake with. I’ll never know when a baking emergency will happen and I need some fruit for a recipe!
Not to mention some fruit like bananas are best to bake with when they’re a little past their prime. Those brown speckles mean that they’re nice and sweet—the perfect addition to a baked good just like this mouthwatering sweet bread.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: This batter also works great in a muffin pan if you’d rather have a grab and go breakfast—just layer each muffin with the batter and cheesecake mixture.
Recipe courtesy of YoYoMax. Photo courtesy of The Little Clove.
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