banana

Banana Bread

Posted on 07. Jan, 2012 by maureen in banana, bread, sour cream

First chance to use my new KitchenAid 6-quart stand mixer courtesy of Santa and first real baking in our new oven. Yes, I flung flour all over the counter when I wasn't thinking of mixing speeds. Ha! I chose this recipe because it gave me the chance to use the remaining sour cream we had in the fridge. Everything worked great except for the accumulation of creamed butter and sugar at the bottom of the bowl. I didn't find it until I was filling the bundt cake pan. Oh well, just mix it in with the remaining batter and pour it in! It smells delicious! Waiting five more minutes before cutting a couple slabs to snack on.

Ingredients:

  • 2 sticks Butter
  • 1.5 cup + 2 tbsp Sugar
  • 3 whole Eggs
  • 1.5 cup Mashed Ripe Bananas
  • 4 cups + 2 tbsp Flour
  • 1 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 1.5 cup Sour Cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour bundt pan.
  3. Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
  4. Combine dry ingredients in a separate bowl.
  5. Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
  6. Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
    Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Banana-Walnut Chocolate-Chunk Cookies

Posted on 03. Jul, 2011 by maureen in banana, chocolate, cookie, dessert, oats, walnut

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tsp coarse salt
  • 1/2 tsp baking soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1.5 tsp pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 oz semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 oz), toasted

Directions:

  1. Preheat oven to 375. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with teh paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  2. Using a 1.5-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Source: (I don't remember!)

Cream Cheese Banana Bread

Posted on 21. Oct, 2010 by maureen in banana, bread, bundt, cream cheese, dessert, pecan

A while back while digging through the freezer, I rediscovered the frozen bananas waiting to be baked into something. Mmmmm...banana bread. This morning, I decided today was the day. Now to find a tasty recipe. I had a cup of sour cream left over from yesterday's sour cream pancakes. I started at Smitten Kitchen and Bon Appetit: nothing I was really looking for. The Pioneer Woman Cooks: of course she has a banana bread recipe, including sour cream. And baked in a bundt cake pan...very nice! I also found a similar recipe on Martha Stewart's site. But then I had the idea for cream cheese (we had two 8-oz packages of cream cheese in the fridge...and no jalapenos so I may as well use a package in something). My mom made really tasty chocolate muffins with cream cheese centers. How delicious would that be in banana bread!? And I'm back on the hunt but quickly found my target. Sounds perfect to me, and the pictures look great!

Butter and cream cheese, check. Sugar...we had almost 2 cups but that didn't leave enough for our first cup of coffee of the day. I combined 1 3/4 cups of our granulated sugar with a 1/4 cup of caster sugar I had leftover from making cupcakes. Done. Eggs, check. Self-rising flour...how about all-purpose flour, baking powder, and salt. I didn't have three full cups of all-purpose flour left so I added about a half cup of whole wheat flour. But silly me used a tablespoon instead of a teaspoon to measure out the baking powder after adding 3 tablespoons to the flour. Hmmmm...scoop out a bit, guestimate the rest, hope it doesn't ruin the bread. Whew! I used four bananas, toasted the pecans before chopping, and made our regular substitution of pure vanilla for the extract.

Ingredients:

    3/4 cup butter softened
  • 1 8oz. cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups self rising flour
  • 3-4 medium sized mashed bananas
  • 1 cup chopped walnuts or pecans
  • 1/2 tea. vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Beat butter and cream cheese until creamy. Gradually add sugar, beat until light and fluffy.
  3. Add eggs 1 at a time beating until just blended. Gradually add the flour to the mixture, beating at low speed until just blended. Stir in bananas, nuts and vanilla.
  4. Spoon batter into two greased and floured 8x4 loaf pans. Bake for 50-60 minutes.

Banana-Walnut Chocolate-Chunk Cookies

Posted on 27. Apr, 2007 by maureen in banana, chocolate, cookie, dessert, walnut

...and another.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tsp coarse salt
  • 1/2 tsp bakign soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 1/2 cup granulates sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1.5 tsp pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 oz semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 oz), toasted

Directions:

  1. Preheat oven to 375. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with teh paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  2. Using a 1.5-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
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