Category Archives: Bananas

Banana Layer Cake

Sometimes in life, we make a mistake and find out that it wasn’t a mistake after all.  Recently, I offered to bring a celebration cake to a dinner.  The Birthday celebrants were men, so I chose my go-to favorite: Banana Cake with a Browned Butter Icing.

Since we were a small group, I opted to make only half of this recipe to make a single layer cake.  In full disclosure, I mistakenly added only 1/2 as much butter as called for and I did not realize my mistake until after baking.  All of the guests were told of my “mistake” in advance and all agreed the cake was perfectly moist, and not dry as I expected.  So, if you are trying to reduce fat, feel free to make this same “mistake”, otherwise enjoy the recipe as written!

 
 
In a mixer bowl, cream with paddle attachment:
1 cup Butter, softened
2 cups Sugar
 
Switch to the whip attachment and add:
4 Eggs

Whip on high speed for 5 minutes.

In a small bowl mix together:
2 cups Banana Pulp
2 tsp. Vanilla Extract
2/3 cup Buttermilk
 
In another small bowl sift together:
4 cups Cake Flour
2 tsp. Baking Soda
1 tsp. Salt

Add to the creamed mixture the dry and wet ingredients alternately, beginning and ending with dry ingredients.

     

Pour the batter into 2-9″ cake pans, lined with parchment paper and greased.  Bake in a 350 degree oven 40-45 minutes or until tests done with a toothpick.  Cool completely on a rack.   Run a knife around the edge of each cake pan and remove the cake from the pans.  Fill and frost the cake with the following Browned Butter Frosting:

  

Browned Butter Frosting:

In a small pan, slowly brown:
6 Tabl. Butter, stirring constantly
 
Beat in the mixer bowl using the whip attachment:
2# Confectioner’s Sugar
1/2 tsp. Salt
Browned Butter from above

While mixer is mixing, slowly add 1/2 cup Evaporated Milk to nice spreading consistency.  Ice the cake quickly as soon as the frosting is made as this is a “crusting” recipe (meaning it dries to the touch). I placed walnuts on this cake by cupping them in my hand and pressing against the sides of the cake.

 

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Banana Oatmeal Pancakes

Everyone knows a healthy breakfast is a great way to kick-start the day.  On school days, I get the privilege of babysitting my two grandsons and part of my responsibilities is to feed them breakfast.  2-year-old Joey loves pancakes or oatmeal.  This recipe uses both of those breakfast items in one delicious and, as it turns out, healthier breakfast.  Might I suggest you add chocolate chips to the batter in place of the cinnamon for a special treat.

I like to make the pancakes, separate with wax paper and then freeze.  Just pop in the toaster or microwave when needed. This recipe makes about 15 pancakes.

 
In large bowl, mix together:
1 cups AP Flour
1 cup Oats, Old Fashioned
1 Tabl. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 teaspoon ground Cinnamon (or 1/4 cup Chocolate Chips)
 
In another bowl, whisk together:
1-1/2 cups Buttermilk
1 cup Ripe Banana, mashed with fork
1 tsp/ Vanilla Extract
2 Eggs
3 Tabl. Butter, melted
 
        
Mix the liquid ingredients into the dry ingredients.  Lightly grease or spray griddle.  Pour batter onto hot griddle.  Wait until bubbles show on the entire surface.  Flip over and cook the other side.  To make the tenderest pancakes, only flip over once.
 
  
Serve with butter and or warmed syrup. 

Butterscotch Banana Muffins – Reduced Fat

Most “healthy” muffins still have a lot of fat in them.  Granted, there is a tiny bit of fat in eggs and there is some fat in the butterscotch chips, but other than those, there is no further addition of fat in this recipe.  I’ve used applesauce and mashed bananas to replace some of the fat as well as 1/3 of the sugar.  The addition of the butterscotch chips helps take to fake out your taste buds 😉  You could also use chocolate chips.

This recipe makes 15 delicious muffins – great for breakfast or after-school snack.

In a large bowl, whisk together:
1/2 cup Applesauce, unsweetened
1/2 cup Brown Sugar
2 Eggs
3 Ripe Bananas, mashed
1 tsp. Vanilla Extract

Add to the above, stir to incorporate:
1 cup AP Flour
1/2 cup Whole Wheat Flour
1/2 cup Oatmeal, Quick
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 cup Butterscotch Chips (or Chocolate Chips)

Scoop into paper lined muffin pan.  Bake in 350 degree oven for 20 minutes.

Autumn Banana Bread

BANANA BREAD

Cream in a bowl until light colored and fluffy – approx. 2 minutes
½ cup Butter, softened
½ cup Brown Sugar

Add:
2 Eggs, whole
1 ½ cups Banana pulp
¼ cup Heavy Cream (If you are watching calories, milk will do)
1 tsp. Vanilla Extract

Combine and add to above:
1 ½ cups AP Flour
½ cup Oatmeal, Quick
1 tsp. Baking Soda
1 tsp. Baking Powder
¼ tsp. Salt

Stir in:
1 cup lightly toasted Walnuts

Pour batter into a parchment* lined loaf pan or well-greased loaf pan. Bake approx. 1 hour and 15 minutes or until toothpick comes out clean when inserted into center top. Cool completely in pan if parchment was used. If you just greased your pan, cool bread for 15 minutes and then tip out onto cooling rack.

Parchment is found in grocery stores with other wraps. It’s a great tool that professionals use all the time. Not only will your bread not stick to the pan because of the parchment, but it allows for something to “grab” when removing the bread from the pan (see the above picture). Also, it cuts clean-up time!

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