Looking to use up those mushy bananas? Why not try our classic banana bread recipe? Tip: For snacks on the go, turn this loaf into portable muffins.

Classic banana bread recipe

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<p>The Editorial Team of Chatelaine magazine.</p>

Recipes

Swirls of chocolate and sweet vanilla cake make every slice a decadent and unique treat. Find our chocolate marble loaf recipe and more at Chatelaine.com

Chocolate marble loaf recipe

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winter

There's nothing more classic than a carrot cake loaf. We top ours with sweet and creamy cream cheese icing and pepitas. Serve it tonight.

Carrot Cake Loaf with Cream Cheese Icing Recipe

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fall

Unexpectedly have company headed over? We've got you covered: This easy blueberry crumb cake only takes 15 minutes of prep! Get the recipe!

Easy blueberry crumb cake recipe

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Pide is a type of Middle Eastern flat bread. We filled this Turkish pide recipe with beef, mint and tomato paste for a filling start to your day.

Turkish pide recipe

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1. Spray a medium bowl with oil and line 2 rimmed baking sheets with parchment. Set aside.
2. Stir warm water, sugar and yeast in a measuring cup. Let stand until slightly frothy, about 10 min. Pour into the bowl of a stand mixer and add 3 tbsp of the oil. Beat with the paddle attachment on low. Add flour and 1 ½ tsp of the salt until a ragged dough forms, about 1 min.
3. Replace paddle with dough hook. Knead dough on medium-low for 1 min. Increase speed to medium and knead 5 min. Remove hook, shape dough into a ball and transfer to prepared bowl. Cover with plastic wrap and let rise at room temperature, until doubled, 45 min.
4. Whirl beef, mint, tomato paste, garlic, sumac, remaining 1 tbsp oil and remaining ½ tsp salt until smooth. Transfer to a bowl and divide into 4 portions.
5. Preheat oven to 375F then beat egg with 1 tsp water in a small bowl. Set aside. 
6. Divide dough into 4 equal portions then shape into ovals and let rest 5 min. cover with a light kitchen towel. Roll  out 2 portions into 15 by 6-in ⅛” thick ovals on a lightly floured surface. Place both on prepared sheets.
7. Spread 1 portion of beef mixture with fingers on dough to edges, leaving a bit of a border. Brush border with egg wash, then fold 1-in border over and pinch ends to create a boat-shaped dough. Brush egg wash over edges and sprinkle with sesame seeds. Repeat with second dough and meat mixture, then bake until crust is golden, 15 to 18 min. 8. Brush crust with more olive oil if desired and sprinkle with coarse salt. Repeat with remaining dough and filling.
Top with thinly sliced red onion, tomatoes, parsley and lemon wedges.
Per serving 351 calories, 17 g protein, 32 g carbs, 17 g fat, 2 g fibre, 648 mg sodium. Excellent source of vitamin b12.
Kitchen tip: For a vegetarian version, roughly chop 3 cups packed baby spinach and sprinkle evenly over rolled dough, leaving a 1-inch border. Combine ½ cup feta in a small bowl with 1 grated garlic clove and 2 tbsp minced parsley, then sprinkle evenly over spinach. Fold and pinch border. Bake as directed.
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March 2017

Classic Banana Bread

Chocolate marble loaf

Carrot Cake Loaf with Cream Cheese Icing

Blueberry crumb cake

Turkish pide