Prep: 15 mins | Bake: 55 mins + cooling | Makes: 1 loaf (16 slices

Ingredients:

1 cup butter, softened

1 2/3 cups sugar, divided

3 large eggs

3/4 cup (6 oz.) vanilla yoghurt

3 tbsp poppy seeds

2 tbsp grated grapefruit peel

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Glaze:

1/4 cup confectioners’ sugar

2 tbsp grapefruit juice

Instructions:

1. Preheat oven to 350°F. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yoghurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
2. Transfer to a greased 9×5″ loaf pan. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.
3. Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over brad. Cool in pan 10 minutes; remove to wire rack to cool completely.
4. In a small bowl, mix the glaze ingredients; drizzle over bread.

Prep: 10 mins | Bake: 30 mins + cooling | Makes: 1 loaf (12 slices)

Ingredients:

4 tbsp sugar, divided

3 tsp all-purpose flour

1 tbsp cold butter

3 tbsp ground cinnamon

1 tube (8 oz.) refrigerated crescent rolls

2/3 cup semisweet chocolate chips

1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F. For streusel, in a bowl, mix 3 tbsp sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and the remaining sugar into remaining streusel.
2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8×4″ loaf pan. Brush with butter; sprinkle with reserved streusel.
3. Bake for 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Prep: 45 mins + rising | Bake: 25 mins | Makes: 24 servings

Ingredients:

2 tsp active dry yeast

1 tbsp plus 1/2 cup packed brown sugar, divided

1 cup warm 2% milk (110-115°)

1 cup mashed ripe bananas (about 2 large)

1 large egg

2 tbsp butter, melted

1 tsp salt

1 tsp ground cinnamon

5 1/4-5 3/4 cups all-purpose flour

2 tsp banana extract, optional

Glaze:

2/3 cup packed brown sugar

1/2 cup half-and-half cream

6 tbsp butter, cubed

Coating:

3/4 cup chopped pecans, toasted

6 tbsp butter, melted

1 1/4 cups sugar

2 1/2 tsp ground cinnamon

1 large banana, sliced

Instructions:

1. In a small bowl, dissolve yeast and 1 tbsp brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. In a small saucepan, combine glaze ingredients; bring juice to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 9×13″ baking pan; sprinkle with pecans.
4. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divided and shape into 48 balls.
5. Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled; about 30 minutes. Preheat oven to 375°F.
6. Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze; serve warm.

Note:

To toast nuts: Bake in a shallow pan in a 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.