Today we made Chocolate Banana Swirl Cake!
This recipe is adapted from the book “From My Home to Yours” by Dorie Greenspan.
1C flour, 1/3C whole wheat flour, 1t baking powder, 1/2t salt, 1/4t nutmeg, 1 1/2 ripe bananas, mashed, 1 1/4t lemon zest, 1t dark rum, 3oz, chopped bittersweet chocolate, 2T plus 8T unsalted butter, divided, 2/3C packed brown sugar, 1/3C white sugar, 4 large eggs, 1t vanilla, 1/2C milk
Preheat oven to 325F. Whisk together the first five ingredients. In a separate bowl, combine mashed bananas, zest, juice and rum. Melt butter and chocolate, stirring until smooth. In separate bowl, cream remaining butter. Add sugars and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Mix in vanilla. Add half the flour mixture and stir just until it is absorbed. Add milk, scraping the bowl while mixing until blended. Add remaining flour mixture and stir until just combined. Fold in banana mixture. Add just under half of the banana mixture into the melted chocolate mixture; stir until blended. Drop alternating spoonfuls of the two batters into an 8 1/2″ X 4 1/2″ greased loaf pan. Swirl with a knife.
Bake 80-90 minutes, or until very golden and skewer comes out mostly clean, with loaf pan on a thick baking sheet in the oven. If the top browns too quickly, tent the top with foil and continue baking. Cool pan on rack 15 minutes. Remove from pan.
Today we made Peanut Butter Banana Cookies!
1 egg, 1/2C peanut butter, 1/4C butter, 1t vanilla, 1/3C mashed ripe banana, 3/4C brown sugar, 1/2t soda, 1C flour
Preheat oven to 350F.
Cream peanut butter, butter, banana, egg and vanilla.
Mix dry ingredients. Blend wet into dry. Drop by tsps onto greased cookie sheets or food-grade silicone-reinforced glass-weave mat.
Today we made Banana Yogurt Cake with Pina Colada Frosting!
2 1/2C flour, 1T baking soda, 1 pinch salt, 1/2C butter, 3/4C sugar, 3/4C brown sugar, 2 eggs, 4 ripe bananas, mashed, 2/3C vanilla yogurt
Frosting: 6T pineapple juice, 1/2C coconut, 2- 2/1C powdered sugar, 2t rum
Preheat oven to 350F.
Mix dry ingredients. In separate bowl, cream butter and sugars until light and fluffy. Beat in eggs.
Then bananas. Beat in dry ingredients alternately with the yogurt until just blended.
Turn into two floured, greased 8″ round cake pans.
Bake 30-35 minutes or until browned. Cool on a damp tea towel. Frosting: Blend together coconut, juice and rum. Continue adding sugar until desired consistency.
Start with all frosting on center of cake.
Spread out onto sides. Store in refrigerator.
Today I made Banana Raisin Muffins
1/2C sugar, 1/3C butter, 2eggs, 1C mashed ripe bananas, 3/4C honey, 1/4C milk, 1 3/4C flour, 1t baking powder, 1t baking soda, 1C oatmeal, 1C raisins
Preheat oven to 375. Cream sugar with butter until fluffy. Add remaining wet ingredients. Blend well. In separate bowl, stir together dry ingredients. Blend well. Make a well in the dry ingredients and stir in wet until just blended. Stir in raisins. Spoon into greased muffin tins. Bake 20 minutes or until browned.
Today we made Banana Bread!
1 3/4C pre-sifted flour, 2t baking powder, 1/4t soda, 1/2t salt, 1/3C butter, 2/3C sugar, 2 eggs, well beaten, 1C mashed, ripe bananas
Preheat oven to 350F. Cream butter. Beat in sugar gradually, until light and fluffy. Add eggs and beat well. Sift together dry ingredients. Add dry ingredients alternately with bananas, gradually, beating after each addition. Turn into a well-greased loaf pan. Bake 60 to 70 minutes or until lightly browned.
Today I made Banana Peppermint Cake!
2 very ripe bananas, 1/3C butter, 1C flour, 1/2C sugar, 1t peppermint extract, 1/4t baking powder, 1/4t baking soda, 2 eggs
Preheat oven to 325 F.
Add remaining in ingredients in order listed above. Mix well.
Pour into greased loaf pan.
Bake 45-50 minutes or until well browned and set in center.
Today I made Banana Pops and Caramel Cream!
2 ripe bananas, peeled and halved in the middle, 4 oz semisweet chocolate chips, 1/8 cup hot water, 1/2C sprinkles, 14 oz sweetened condensed milk
1] Insert a skewer or chopstick into the cut end of each banana half. 2] Place bananas in a shallow pan. 3] Freeze 3 or more hours.
4] Melt chocolate with water, stirring occasionally.
5] Spread sprinkles on sheet of waxed or parchment paper. 6] Dip frozen banana into chocolate.
7] Roll in sprinkles and hold upright until set, about 2 minutes.
8] Freeze 5 minutes before serving. Or wrap in plastic or foil to store in freezer.
9] In the interest of efficiency, pour condensed milk into saucepan.
10] Dip frozen banana into milk. Repeat steps 7 and 8.
a) Heat remaining milk, stirring constantly on low heat, until it looks like peanut butter, 20-25 minutes.
b) Add sprinkles if desired. Cool. Use as a dessert sauce while hot. Store in well-greased, airtight container. Or, drop by tsps onto well-greased cookie sheet and let harden to make individual caramels.