Posts Tagged 'banana'

Banana Cake with Chocolate Glaze

There are lots of different things you can make using overripe bananas.  Some of my favorite breakfast recipes using bananas are green smoothies, fruity smoothies, banana cinnamon muffins, and blueberry banana muffins.  Bananas are also great in desserts too – like in this delicious banana cake with chocolate glaze.  The cake itself tastes very similar to banana bread, but the addition of a silky chocolate glaze makes this cake extra rich and delicious.  This cake is extremely moist, and the chocolate complements the banana flavor very well.  Like most desserts I’ve been making lately, this cake is super easy to make.  The batter takes just a few minutes to mix up, and frosting the cake couldn’t be any easier – you just simply pour the warm chocolate glaze over the top of the cake and it will seep to the sides of the pan, thus covering the whole cake.  I recommend serving this yummy cake with a cold glass of milk.  Enjoy!

Banana Cake with Chocolate Glaze

(print recipe)

Banana Cake

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup white sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 3 overripe bananas, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Directions

  1. Preheat oven to 325 degrees F (160 degrees C). Grease a 9 x 13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the bananas and vanilla extract.
  4. Alternatively add and beat in the flour mixture and buttermilk in 5 additions, starting and ending with the flour. Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Yield: One 13 x 9 inch cake

Source: slightly adapted from The Pastry Affair

Semisweet Chocolate Glaze

Ingredients

  • 8 oz. semisweet chocolate chips
  • ¼ cup heavy cream
  • 2 tbsp. unsalted butter cut into 4 pieces, at room temperature
  • 2 tbsp. light corn syrup

Directions

  1. Combine the chocolate, cream, butter and corn syrup in a double boiler or heatproof bowl set over simmering water.
  2. Heat until the chocolate has melted, and then whisk the ingredients together until completely smooth.  Pour the glaze over the top of the chilled cake, allowing it to run to the sides of the pan.

Note: The cake should be stored in the refrigerator.  You can serve it cold, or let it come to room temperature for 30-45 minutes before serving.

Source: Cooking with Karen; Originally adapted from Annie’s Eats

One Year Ago: Amaretto Madeleines

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Banana Cinnamon Muffins

A few days ago my fruit bowl was full of overly ripe bananas.  I don’t like to eat over-ripe bananas by themselves – I only like plain bananas that are yellow or even have a slight hint of green to them.  So whenever my bananas get brown spots on them, I try to find another use for them.  Usually I put them into smoothies (click here for my favorite smoothie recipe!)  But this time I was in the mood for something different.  So I did a quick recipe search and found this recipe for banana cinnamon muffins that I recently bookmarked in Google Reader.

These muffins were so moist and flavorful, and I love that they are healthy too.  There is hardly any sugar or butter in them, and if you do the math, you’ll notice that each muffin has a whole 1/3 of a banana in it.  I really like the cinnamon flavor in these muffins, though I think they could use even more cinnamon, so next time I make them I am going to use 1 ½ to 2 teaspoons of cinnamon instead of one.  The recipe makes 12 muffins, and I stored the extra muffins in the freezer so that they stay super fresh.  Pair one of these muffins with a glass of calcium-fortified orange juice for a healthy and delicious breakfast!

Banana Cinnamon Muffins

(print recipe)

Ingredients

  • 1/3 cup unsalted butter, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 4 over-ripe bananas, mashed
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups  all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Directions

  1. Preheat oven to 350 degrees F.  Lightly grease a muffin tin or line with baking cups.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the egg and continue to beat.  Mix in the mashed banana.  Stir in the milk and vanilla extract.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg.  Fold the dry ingredients into the wet ingredients until just blended.
  4. Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool and store in an airtight container at room temperature or in the freezer.
  5. Serve warm or at room temperature.

Yield: 12 standard size muffins

Source: The Pastry Affair

One Year Ago: Tomato, Mozzarella, & Basil Tart

Fruity Smoothie

Lately I have been making a lot of smoothies.  They are the perfect snack!  This smoothie has mangoes, banana, peaches, orange juice, and raspberry or mango sorbet in it.  It is an adaptation of this recipe, and I have made it many times.  I hope you like this smoothie recipe as much as I do!

Fruity Smoothie

Ingredients

  • 1 banana, broken up into a few pieces
  • ½ cup frozen mango cubes
  • ½ cup frozen sliced peaches
  • ½ cup raspberry or mango sorbet
  • ¾ cup orange juice

Directions

  1. Combine all ingredients in a blender and puree until smooth and creamy.  If needed, add a little extra orange juice and blend until the smoothie is the correct consistency.

Yield: 1 large smoothie or 2 smaller smoothies

Variation: To make a blueberry, banana, peach smoothie, use blueberries instead of mangoes.

Blueberry Banana Muffins

Blueberry Banana Muffins


These muffins were so yummy!  I love the combination of blueberries, bananas, and orange juice.  This is the perfect recipe if you have ripe bananas that need to be used.  I think these muffins would also be really good with raspberries in them.  Enjoy!

Recipe from: The Dainty Vegetarian Blog

Blueberry Banana Muffins

(print recipe)

Ingredients

  • 2 ½ cups sifted flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¼ cups sugar
  • 1 egg, beaten
  • ½ cup orange juice
  • 2 Tbsp. butter, room temp.
  • 1 ½ cups (or more) fresh blueberries (if they are large, slice them in half)
  • ½ cup chopped walnuts (optional)
  • 3 ripe bananas, mashed

Directions

  1. Sift the dry ingredients (flour, baking soda, baking powder and salt) together.  Then add the sugar, egg, orange juice, and butter.  Whisk together.  Fold in the bananas and blueberries.
  2. Pour into a 9”X5” greased loaf pan or a lined muffin pan and bake at 350 degrees for 1 ¼ hours (for loaf) or 20 minutes (for muffins), or until a toothpick inserted in center comes out clean.  Remove from pan when done and cool on rack.  These are amazing served warm with some butter.

Banana Muffins

Today I decided to make banana muffins because I wanted to use up the ripe bananas that have been sitting in my fruit bowl for the past several days.  I normally make banana bread, but figured muffins would be a good alternative because they’re small & easy to eat, & I knew that the individual portions would freeze well.  I found the recipe in my trusty & timeless Better Homes & Gardens cookbook.  The only modification I made was to add some cinnamon & a pinch of nutmeg to the muffin batter, in an effort to impart a little extra flavor.  I added ½ teaspoon of cinnamon, but next time I recommend doubling that amount-  ½ teaspoon was barely noticeable.  The streusel topping on these muffins is really tasty, and gives them a wonderful cinnamon-sugar flavor- yum!

I baked the muffins in a miniature muffin pan.  I recently received the mini muffin pan as a wedding gift, & I was excited to try it out!  The mini muffins turned out great, & now I want to bake all my future muffins in miniature form :)  Bonus: Each mini muffin is only 92 calories!  Enjoy!

Ingredients

  • 1 ¾  cups all-purpose flour
  • 1/3  cup sugar
  • 2  teaspoons baking powder
  • ¼  teaspoon salt
  • ½- 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1  egg, beaten
  • ½  cup milk
  • ¼  cup cooking oil
  • ¾ cup mashed banana (approximately 2 bananas)
  • 1  recipe Streusel Topping

Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Directions

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups (I sprayed them with Pam Baking Spray.  Set aside. In a medium bowl combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, and oil.  Add egg mixture all at once to flour mixture. Also add mashed banana to flour mixture.  Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle Streusel Topping over muffin batter.

– Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. (For mini muffins, bake for approximately 12 minutes, or until a wooden toothpick inserted in centers comes out clean).  Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 12 muffins (or 24 miniature muffins)

Source: Better Homes & Gardens New Cookbook


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