Posts tagged ‘banana’

November 9, 2011

Food: Pumpkin Banana Muffins with Walnuts.

When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.

I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.

The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.

This recipe is based from my Banana Bread recipe.

Pumpkin Banana Muffins with Walnuts

Yield: 24 muffins

Ingredients:

  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ground ginger
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1 cup pumpkin puree
  • 2 heaping tablespoons low-fat plain yogurt
  • 1 teaspoon vanilla
  • 1 cup walnuts

Method:

Preheat oven to 350 degrees.

1. Combine sifted flour, baking soda,  salt nutmeg, cinnamon, and ginger into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, pumpkin puree, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana pumpkin mixture until just combined and moist.
5. Pour into greased muffin tins. Add 3 walnuts to the top of each muffins- press down slightly. Bake for 20 minutes. Let rest on wire rack for a few minutes, then remove from muffin tin and continue to cool on wire rack, until cooled.
 
 

May 12, 2011

Food: Banana Bread.

This isn’t the best way to start out a recipe but I don’t like bananas. I can’t peel them and then take a bite. I don’t know if I was over fed them as a child or what. I don’t like them in fruit salad or fried up in bananas foster. BUT I love them in bread. Strange?

This bread is such a great comfort food. I love it for breakfast, toasted with some butter. Or with a cup of tea for an afternoon snack. I cut the slices nice and thick, toast until slightly brown on top and add a cold pad of butter = heaven, I tell ya’.

I must give credit where credit is due. This is my Mother’s recipe. She probably got it from somewhere but I don’t know where. I called her up several years ago to ask for it and it is still on the same piece of paper that I wrote it on. I think that is neat – since it is very abbreviated and covered in many banana and yogurt stains.

Banana Bread

Ingredients:

  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1/3 cup low-fat plain yogurt
  • 1 teaspoon vanilla
Preheat oven to 350 degrees.
1. Combine sifted flour, baking soda and salt into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana mixture until just combined and moist.
5. Add to glass baking dish (8.5 x 4.5 x 2.5in) coated with cooking spray. Bake for 1 hour. Test with cake tester – mine needed 10 more minutes. Let rest on wire rack for at least 20 minutes, then remove from baking dish. Slice into if you can’t wait!
*Make sure you move the above oven rack to the next level, since this bread will rise.


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January 27, 2011

Food: Gluten Free Banana Nut Muffins.

Brunch on Sunday was fabulous. Well, only as fabulous as a sick cook can make it fabulous. Never mind, I’m feeling so much better now.

What more can you ask for. A house full of friends. Little girls running around chasing Monkey’s tall. Bacon. Smoked paprika potatoes. and THESE muffins. And more bacon. My dear friend, Dede brought these over. She has been perfecting her sans gluten recipes. I had thought they had all been consumed before I could take any pictures but to my surprise I found these!

Ingredients:

  • 2 cups gluten-free flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 4 overripe bananas
  • 1 cups brown sugar
  • ¾ c (1 ½ sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup nuts, chopped (walnuts or pecans)

1. Preheat oven to 375 degrees F and lightly butter muffin tin.

2. In a large bowl, combine the flour, baking soda and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.  With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 min.  Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice.

4. Mix in the dry ingredients just until incorporated.  Fold in the nuts and the mashed bananas with a rubber spatula.

5. Spoon the batter into the muffin tins and fill about halfway.  Give them a rap (in Dede’s words) on the counter to get any air bubbles out.

6. Bake until a toothpick stuck in the muffins comes out clean, 16-20 min.  Let cool for a few minutes before turning out.  Serve warm or at room temp.

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