Chocolate Banana Muffins

It's always great to have banana's on hand.  Our local grocer has them on special every Tuesday and Thursday for 19 cents a pound.  Yup, believe that!  So on occasion I will buy a bunch, eat some and then put the rest in the freezer for future baking.  There are so many different things you can make with bananas and adding chocolate can never be a bad thing.  Give these a try, they are great and easy to make too, just uses one bowl to prepare so easy clean up too.

INGREDIENTS

2 medium bananas (about 1 cup), over-ripe
1 tsp pure vanilla extract
1 large egg
1/2 cup canola oil
1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
2/3 cup granulated sugar
1 tbsp (packed) light brown sugar
2 tbsp unsweetened cocoa powder (look for dutch-processed)
1/2 tsp sea salt
1-1/8 tsp baking soda
1-2/3 cups all-purpose flour
1/4 cup miniature chocolate chips (bittersweet or semisweet)
1/3 up chopped walnuts *optional*

• INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

Thanks for stopping by, have great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Donna

Banana Crumb cake

adapted from here
Banana Crumb Cake Ingredients For the cake: 
2 cups flour
 3 teaspoons baking powder
 1 teaspoon salt
 4 very ripe bananas
 ½ cup butter, room temperature 
2 cups granulated sugar
 2 eggs 
1 teaspoon vanilla 
1 cup milk 

For the crumbs:
 ½ cup (1 stick) cold butter, cubed
 1 cup light brown sugar
 1 cup flour 
1 teaspoon cinnamon
 ½ teaspoon nutmeg 
For the glaze: 1 cup powdered sugar 
1­2 Tbsp milk 
1 teaspoon vanilla


 Instructions
 1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
 2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
 3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
 4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs.

 Bake in the preheated oven for 45­-55 minutes or until a toothpick inserted in the center comes out clean.
 5. Remove from oven and allow to cool for 10 minutes. 
Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. 

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Greek Yogurt Banana Chocolate Muffins

These are very moist and tasty, great for breakfast if you like having chocolate that early.  I took these to work and they were a big hit.  I will make them again for sure.
adapted from here

Ingredients

1 cup white whole wheat flour or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar lightly packed
1 cup extremely ripe bananas (2-3 bananas)

Instructions

1. Preheat the oven to 350 degrees F.
2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
3. Remove 1 tablespoon of the 1 cup of flour.
4. In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
11. Store in an airtight container in the fridge up to 3 days.
12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Thanks for taking time to stop by, have a great week and always Remember to Find the Time to Do ALL the things you L♥ve.

Donna

Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

Ingredients:
1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.


Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.
Donna

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

INSTRUCTIONS

1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
4. Fill loaf pan *these could be made as muffins too**.
5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 

Ingredients

1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the thngs You L♥ve.
Donna

pineapple banana bundt cake

I made this into a bundt cake instead of a loaf.  Was really good and a big hit.  I had some pineapple that
I needed to use and it was time to make my Monday work treat.  This was a recipe for 2 loaf bread but as you can see I went the cake route.
The bananas, buttermilk, and coconut oil help the cake stay fluffy, springy-soft, tender, and ridiculously moist. The pineapple dominates the flavor profile and this is more pineapple-banana than banana-pineapple bread.The coconut oil is hardly detectable, perfect for those who don't love coconut. The ingredients are whisked together in minutes without needing a mixer and in just one bowl. The recipe makes two medium-small loaves, perfect for gifting or freezing.  This was a work treat..oh imagine that!!!!

INGREDIENTS:

2 large eggs
1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted)
1 1/4 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, optional but recommended
pinch salt, optional and to taste
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted)

DIRECTIONS:

1. Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly).
2. In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter).
3. Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil; although I don't suspect this will be an issue. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature (I wrap my fully cooled bread in Clingwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 3 months. Optionally serve with Browned Butter Vanilla Glaze or Make Pineapple Butter rather than Strawberry Butter.

thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.

Donna

Honey Banana Bread

This is such a quick easy recipe without a ton of ingredients.  Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day.  (oh btw I hate winter!)
Of course I made this for work and it was a big hit.

makes 1 loaf pan
Ingredients:
2 cups AP flour (you could use whole wheat)
1 tsp baking soda
1/4 tsp. salt
2 eggs (room temp and beaten)
1/2 cup unsweetened applesauce (I did use sweetened)
3/4 cup honey
1/3 cup chopped walnuts (optional)
2-3 ripe mashed bananas

Preheat oven 350° great a loaf pan and set aside.
In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean)  In a med size bowl combine the honey and applesauce, add beaten eggs and banana.   Add the dry to wet and stir until combined, don't over mix, add nuts and mix.  Pour into prepared pan and bake for 60-65 minutes.  Insert toothpick to check if done, if it comes out clean it's done.  Cool in pan for 10 minutes then remove and pool on wire rack.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Chocolate Lovers Banana Bread

Chocolate, chocolate, chocolate...As you can see people at my job love chocolate.  This is a banana bread that is loaded with chocolate And I must say is really, really good.

adapted from here

Ingredients

1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 eggs
4 small bananas, mashed (approx. 1⅓ cups)
½ cup dark  chocolate chips

1/2 cup chopped walnuts for pecans

Topping
¼ cup half  &  half
2 tablespoons brown sugar, packed
1 teaspoon butter
½ teaspoon vanilla
6 tablespoons  dark chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
4. Bake 50-60 minutes, or until a toothpick comes out clean.

Topping

1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Fudge Banana Muffins with spiced nuts and a hint of Apple Jack

I had some banana's that I put in the fridge and they were nice and ripe,  just perfect for making some sort of treat.  I also had some spiced walnuts and pecans from the holidays in a sealed container along with the chocolate fudge I made this year.  Soooooooo to the drawing board and I decided to just put them all together.  Why waste all that yummy stuff, Right??  I made these for Monday Work Treat.  The guys loved them even the one that doesn't like nuts.  LOL

Ingredients:

2 cups AP flour
3 tsp baking soda
1/2 tsp salt
3 TBL Apple Jack or some sort of Bourbon
2 large eggs
1/4 cup soft unsalted butter
1/4 cup coconut oil
3 very ripe bananas (mashed)
3/4 cup homemade fudge (approximate) chopped fine
1/2 cup chopped spiced nuts (walnuts and pecans)

Directions:
Preheat oven 400°, line 12-14 regular size muffin tins, set aside.
In bowl, combine dry ingredients, set a side
chop fudge and nuts, set aside
In a large bowl, cream the butter, coconut oil and sugar  until creamy.  Add 1 egg at a time and mix well, add mashed banana and Apple Jake, mix well.  Add dry ingredients and stir unless well incorporated.  Add the nuts and fudge mix until combined.  Fill muffin cups 3/4 full place in reheated 400° oven for approximately 18-20 minutes.  Remember each oven is different.
Cool on rack....enjoy!

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS Y♥u  L♥ve.
Donna

Hummingbird Bundt Cake

My weekly treat for work.  I had been wanting to make something with pineapple since our local grocer has had them on sale.  Can't beat it when you can get a fresh pineapple for a buck.  I was originally going to make a pineapple banana bread when I stumbled upon this recipe.  I must say it sure is good and oh so quick to put together and best of all is you only use 1 bowl.

printable

Hummingbird Bundt Cake

ingredients:

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
Glaze:
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk

Prepare Cake Batter:  Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze:  Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended.  Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

 

Sure hope you try this cake, you won't be sorry.  Another great recipe to add to my list.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to do ALL the things you L♥ve.

Donna

Banana and Pineapple Upside Down Cake with a touch of Rum

I had some banana's I need to use and wanted to make something other than the usual banana bread, so this is it.  This was really good but the banana's seemed to overpower the flavor of the cake.  But it was good enough I would make it again.

I adapted this from here

2 cups all-purpose flour

1 3/4 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp fine-grain sea salt

 1 stick unsalted butter, room temperature 

1/2 white granulated sugar

2 large eggs

1 tso pure vanilla extract 

3/4 cups milk (I used a bit over 1/3 cup half n half and water)

Banana Topping: 

4 TBL unsalted butter

1/2 cup light brown sugar

1/4 tsp fine-grain sea salt

3 TBL rum, whiskey or bourbon

2-3 medium-sized bananas, sliced lengthwise 

 Preheat the oven to 350 degrees F. 

 In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; and then mix until the mixture is smooth. 

 To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix. 

 In a 12-inch cast iron skillet , melt the butter over medium heat. Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute. Carefully add the bourbon (the mixture will sizzle!) and mix one more time. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the bananas to your liking. 

 Pour the batter over the bananas, and spread the batter gently so it's nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean. 

Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake! 
Thanks for stopping by, have a great day and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Strawberry Banana Muffins

It's been soooooooooooo cold here in Kansas and I am so ready for Spring.  A couple of weeks ago I got very ambitious and decided to clean out the top freezer on my fridge.  A big job for sure.  A couple of days before that I cleaned out my kitchen towel drawer and got rid of all the old and and found that I had many new towels, and I might add the drawer looks pretty good now as so does the freezer.  I actually know what I have in there now, and I can see it all.  whoop!  Back the muffins.  I found some strawberry puree in there so decided to make muffins and I also had 1 banana left.  Of course banana's and strawberry go together.  Hope you try these they really are very good.

1 banana sliced thin
1/2 -3/4 cp strawberry puree
1/2 tsp salt
1 tsp baking soda
1 stick unsalted butter  melted
2 eggs
1 tsp vanilla
3/4 cp brown sugar
1/3 cup finely chopped almonds *optional*
white sugar for top

Preheat oven to 350°, line large muffin tin or spray with nonstick spray.  You can also make this in a loaf pan.
In a large microwave safe bowl melt the butter, add the sugar, eggs and vanilla, stir well. Add the strawberry puree and sliced bananas.   In another bowl combine the dry ingredients.  Add the dry ingredients to the wet mixture and stir but do not over mix.  Fill the muffin tins 3/4 full, top with finely chopped almonds and sprinkle with sugar.  Bake at 350° for 25-30 minutes until a toothpick inserted comes out clean.  Enjoy.....these would be really good at breakfast time too.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do all the Things You L♥ve.
D♥nna

Healthy Muffin

Been trying to eat a bit more healthy these days and there are times you want something that is yummy but also can be healthy.  I made these without using any White Flour.  Ya know what they say it's not that good for you...that's why it tastes so good.  :)  But to my surprise these were really yummy.  Could be because there is so much stuff in them.  They go together quickly so you could make them on the weekend and I would think they would freeze well.  The recipe looks long and has a lot of ingredients but trust me you'll have them made and in the oven in no time.  I do think next time I make them I will add raisins.  I didn't this time because my son in law won't eat them.

1 cup whole wheat flour
1 cup oat flour (I made mine own by just putting oats in the food processor)
1/3 cup almonds finely ground
1/2 cup oats
1/4 cup white sugar
1/4 cup packed brown sugar
1/3 cup oil
1 tsp vanilla
1 egg
1/2 cup sour cream
2 carrots shredded
2 banana's mashed
1 apple grated (I used red delicious b/c that's what I had)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp. cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 slice of jellied cranberry mashed
 about 2 TBL of the cranberry juice

Preheat oven to 350°
In a large bowl mix the banana, egg, oil and sugars.  Add the vanilla, sour cream, cranberry and cranberry juice.  Combine the flours, nuts, salt, baking soda, baking powder and all the dry spices.  Add the carrots, and shredded apple to the wet ingredients.  Then add the dry ingredients to the wet.  Don't over mix.  Put into muffin line tins and bake for about 20 minutes.  This made 16 regular size muffins.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things You Love.
Donna

Chocolate Banana Bread with a hint of Apple Jack

I made this back in January as one of the treats for my friend that gets me eggs.  I wanted to try yet another new thing with banana's and happened upon this recipe while searching.   I didn't try this but my friend told me is was really good, very moist and just a hint of the Apple Jack.  So I would say it was a hit.  He and his wife told me I could make that anytime for them.  Think next time I'll try a different type of alcohol.  I would think this would make a great addition to your holiday treats.

 Adapted from Makin' it Mo' Betta

2 cups  all-purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
1 cup sugar

2 large eggs
1 1/2 cups bananas, mashed (about 3 medium bananas)
1 teaspoon fresh lemon juice
3 tablespoons Apple Jack
1 cup walnuts, roughly chopped
1 cup  chocolate chips (I used Ghiradelli  block chocolate and roughly chopped it)

Preheat oven to 350 degrees.  Butter and flour a 9x5 inch loaf pan. (You could also make muffins)
In a bowl, combine the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and Apple Jack and mix until just combined.
Add the dry ingredients and mix until just combined. 
Stir in the walnuts and chocolate pieces. Pour batter into the prepared loaf pan and spread to distribute it evenly. 
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely.

Thanks for taking time to stop by, please leave a comment if you have time, would love to hear from you.  Have a wonderful day and Remember to Find the time to do All the Things You Love.
Donna

Fresh Cranberry and Banana Muffins

I'm not sure what's going on with blogger today but my print is all off. So Sorry .....I've messed with it and can't seem to get it all the same size.

Recently I bought some fresh cranberries not really knowing what I was going to do with them, but I think I was going to make a pork dish and look they turned into a dessert instead. I will still do a pork dish very soon. Promise. These are really good and the cranberries do not overpower the taste. I would guess that if you want more of a cranberry flavor you can increase the cranberry and decrease the banana. These come out very moist and are good for dessert or for breakfast. You can also sprinkle a bit of sugar on top before baking and they will give them yet another flavor.
Printable

Ingredients:

2 cups fresh or frozen cranberries

1-2/3 cups sugar, divided

1 cup water

1/3 cup shortening

2 eggs

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup mashed ripe banana (2 to 3 medium)

1/2 cup chopped walnuts

Directions:

In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. I chopped mine first in a processor then cooked them. Drain and set aside. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. In microwave cook banans for about 1 1/2 minutes to release all those good flavors. Mash. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 14 regular muffins 7 large muffins.

Hope you'll try these, they are worth the effort. Have a great weekend and Remember to Always Find the Time to Do all the Things YOU love.

Donna

Pecan Raisin Spice Banana Cake

My friends Patsy and Michael came over the other day for lunch, well actually I was suppose to go to their house and I was going to make pizza. I packed everything up arrived there and forgot the dang pizza dough. :( I had made a list of all the things I needed to take, like pizza stone, peel etc but didn't put the dough on the list because I THOUGHT I wouldn't forget it. Wrong. Well anyway I had also made this for our dessert. This cake is just wonderful and would be delish for breakfast. It has just enough spice and the nuts and raisins go so well with the banana.
I found this recipe here.
Ingredients:

1 1/2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
3 eggs
3 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
3 large ripe bananas, mashed (1 1/2 cups) *I used 4*
1/2 cup milk
1 1/2 cups chopped pecans
1 1/2 cups raisins

Directions:
In the bowl of an electric mixer, combine sugar and butter, creaming until light and fluffy. Add oil.

Beat in eggs, one at a time, beating well after each addition.

Sift together flour, baking soda, salt, cinnamon, and cloves.

Combine mashed banana and milk; add to creamed mixture alternately with flour mixture, beating until smooth after each addition. Stir in nuts and raisins.

Turn batter into a greased and floured 10 inch fluted tube or Bundt pan.

Bake in a preheated 325°F oven for one hour and 10 minutes or until cake tests done.

Cool in pan 10 minutes.

Invert onto a wire rack to cool. Dust powdered sugar lightly over cooled cake or frost with confectioners icing.

Thanks for stopping by, hope you have a wonderful week and Remember to Find the Time to Do ALL the things You Love.

Donna

Filled Banana Muffins

 
This was an experiment.  Think I'll have to try them again because the filling was not thick enough to stand on its own.  But I must say they were sure tasty.
I found this recipe here but altered it quite a bit.
Cream Cheese Filled Banana Muffins

filling:
4 oz. cream cheese, softened *next time I will use 6 oz.*
1/2 cup sugar
1 egg
muffin batter:
1 cups all-purpose flour
1/2 cup quick oats
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 bananas, mashed
1/3 cup milk (used 2 %)
1/3 cup plain yogurt
1/4 cup oil
2 eggs
2 teaspoons vanilla extract
Preheat oven to 375 degrees.  Grease a 12-cup standard muffin pan.
 In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
 In a large bowl, whisk together flour, oats, whole wheat flour, baking powder, baking soda, salt, and sugar; set aside.
In a medium bowl, whisk together bananas, milk, yogurt, oil, eggs, and vanilla. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
Bake for 20-25 minutes at 375 degrees.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.
  Enjoy!
When I try them again I'll post some pictures.

 

I really wanted to be able to see the cream cheese when you bit into them but it seemed to just cook into the muffin.  Think if I make the mixture thicker it will be better.  They do taste very good though, moist and lots of fiber too.

Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the things You love.

Donna