Cinnamon Banana Muffins

More ripe bananas sitting on the counter? Not such a bad thing, make muffins!

Cinnamon Banana Muffins

Cinnamon Banana Muffins:
2/3 cup sugar
1/2 cup oil
2 eggs
1 cup mashed banana, about 3 bananas
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Cinnamon Sugar Topping:
2 Tbl butter, melted
2/3 cup sugar
1/2 heaping tsp cinnamon
pinch nutmeg

Preheat oven to 375°. Spray 10-12 muffin cups with cooking spray (I made 10 large muffins, can make 12 small muffins), or you can line with papers.

Whisk together sugar, oil, eggs. Add mashed banana and vanilla; whisk well. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add to banana mixture and whisk all together until combined.

Divide batter evenly among muffin cups. About 2/3 full or 3/4 full, depending on how big and how many muffins you like. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and tops of muffins are set. Remove muffins from pan to a cooling rack.

For cinnamon sugar topping, combine sugar, cinnamon, and nutmeg in small bowl. Put melted butter in another small bowl. Dip muffin tops into melted butter and then into cinnamon sugar mixture.

Whole-Grain Banana Bread

Moist and flavorful is what I will say about recipe #10 on kingarthurflour.com‘s Best Basic Recipe list. I say that after much grumbling about the burned overflow in the bottom of my oven and the burned smell that exists in my house. I am following these recipes as exact as I can to see if I agree with the word BEST given in the title.

So, as I poured the batter of this banana bread into the loaf pan and it goes scarily close to the top rim, I say to myself, this isn’t going to work. In my mind there is a battle brewing, that is way too much batter for that pan, no, trust the recipe and the pan size it says, follow the recipe as exact as possible, you better use a larger pan or separate into two smaller pans. You add quarantine to this situation and it’s not good!

Well, I went with trust the recipe and the pan size it says. All is cleaned up now, it’s not the prettiest loaf you will ever see, and you have the full story. Use a larger pan or two smaller ones, and you will have a moist and flavorful Whole-Grain Banana Bread. Ü

Whole-Grain Banana Bread

Batter
2 cups mashed banana, about 4-5 medium bananas
1/2 cup oil
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts, optional

Topping
1 Tbl sugar
1/2 tsp cinnamon

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Banana Snack Cake

With, how to use over-ripe bananas and make something sugar-free for my honey, as the question…this is the answer. It’s a healthy, sugar-free, low-calorie, moist, flavorful banana snack cake. Yes, my husband chooses not to eat sugar. You might be wondering how a sugaraholic/chocoholic gal and a sugar-free guy are married and work things out? Well, things are pretty good, we have it worked out and it will be 30 years in April. I eat as much sugary/chocolatey sweets as he eats tortilla chips…it’s magical!

Banana Snack Cake

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup Splenda No Calorie Sweetener
2 eggs
1¾-2 cups mashed ripe banana
1/2 cup buttermilk
1 tsp vanilla
1 cup all-purpose flour
1 cup wheat flour
1 cup old fashioned oats
1½ tsp baking soda
1 tsp salt
1/2 cup coconut (it is sweetened, a tiny cheat)
1 cup chopped walnuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, applesauce, and Equal. Mix in eggs, mashed banana, buttermilk, and vanilla. Add flour, wheat flour, oats, baking soda, and salt; mix just until combined. Fold in coconut and chopped nuts. Pour cake batter into sprayed 9″x13″ baking pan. Bake 25-30 minutes. Cool. Cut into 20 servings, approx 180 calories per serving. It is a very moist, flavorful, healthy cake!

The I don’t care about healthy, no sugar and calories version:
*Omit applesauce and add 1 cup butter total
*Replace Splenda with sugar
*Omit wheat flour and add 2 cups all-purpose flour total
*Add 1 cup chocolate chips
*Frost with Buttercream or Cream Cheese Frosting
*Please don’t be fooled that making these changes keeps the calorie count per serving at 180. ;o)

One Year Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Two Years Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Three Years Ago: Quick Dinner Muffins Quick Dinner Muffins

 

Fruit & Honey Graham Granola

It is summer, and I always make granola. Why? Well, I did it one year to take with us on our family vacation to Sun Valley ID and then did it the next year and now…well it’s tradition! We can’t go without it, it just wouldn’t be right! Great for breakfast or snacking anytime.

Fruit & Honey Graham Granola

3 cups Rice Krispies
2 cups chopped (chunks) graham crackers
4 cups old fashioned oats
1/2 cup sliced almonds
1 cup raisins
1/2 cup chopped dried apple
1/2 cup chopped dried banana
3/4 cup Craisins
1 cup butter, melted
1/2 cup brown sugar
1/2 cup honey

Preheat oven to 350°. In large bowl, stir together Rice Krispies, graham cracker, oats, almonds, raisins, apple, banana, and Craisins. In medium bowl, stir together melted butter, brown sugar, and honey. Pour over oat mixture and gently stir to coat. Spread evenly in two baking sheets sprayed with non-stick spray. Bake for 8 minutes, take out and stir. Trade tray placement in oven, top goes to bottom rack and bottom goes to top rack, bake for 8 minutes more. Remove and stir, trade placement of trays in oven again and bake for 8 minutes more. Watch closely, don’t want the granola too brown (stir again if necessary). After removing after third 8 minute baking, let trays of granola cool completely. Break into chunks, desired size and keep in in airtight container. Ready to crunch, yum!

You might want to check out these other granola recipes:
Pumpkin Pie Granola
Dark Chocolate Peanut Granola
Homemade Granola

 

One Year Ago: Summer Vegetable Tian Summer Vegetable Tian

Two Years Ago: Jam Filled Sweet Muffins Jam Filled Sweet Muffins

Banana Cake with Vanilla Bean Frosting

This is a good little cake, I love the vanilla bean little black speckles in the fluffy frosting.  The second picture is what I did with the cake batter the second time around, felt the need to put it in the waffle iron…YUM!

Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 Tbl butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 tsp pure vanilla extract
1 cup flour
1/4 tsp salt
1/2 tsp baking soda

Frosting:
2 Tbl butter, softened
1/4 cup heavy cream
1/2 tsp vanilla bean paste (or equal amount of pure vanilla extract)
1¼ cups confectioner’s sugar

Preheat the oven to 375° (350° for glass pan).  For the cake, cream sugar, sour cream, egg, and butter.  Add mashed banana and vanilla.  Add flour, salt, and baking soda; mix well.  Pour into sprayed 8×8 pan.  Bake 20-25 minutes until a toothpick inserted in center comes out clean.  Cool completely before frosting.

For the frosting, cream butter and confectioner’s sugar together until smooth.  Slowly add heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake.  Recipe from butteryum.blogspot.com.

For the waffles, make cake batter as above.  Scoop into hot, sprayed waffle iron and cook just as regular waffles.  Remove waffles from waffle iron (won’t be crisp on outside yet), set on cooling rack for about 30 second to crisp.  Eat with butter and maple syrup.

One Year Ago Today:  Baked Apple Cider Donuts 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins for Breakfast at Girl’s Camp

In our church every summer all the 12-17 yr old girls go to camp.  The last day of camp they want a simple breakfast for the girls and leaders to grab quick with no mess while they pack up and clean up.  Muffins it is!  Here are two kinds of muffins I took up to camp, Banana Nut Chocolate Chip and Fresh Raspberry Walnut.  Wow, those girls know how to have fun, what a great experience.  Summer memories with good friends!

  

Banana Nut Chocolate Chip Muffins:
1/2 cup butter, softened
2/3 cup sugar
1 cup mashed banana
1 egg
1 tsp vanilla
1/3 cup buttermilk
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  In large bowl with electric mixer, cream butter and sugar. Beat in egg, vanilla, and buttermilk until well-combined.  Add flour, baking powder, baking soda, and salt.  Fold in chocolate chips and walnuts.  Scoop batter into muffin cups, distributing evenly.  Bake for 20-25 minutes, until toothpick inserted in center comes out clean.  Recipe adapted from kingarthurflour.com.

Fresh Raspberry Walnut Muffins:
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup buttermilk
1 tsp vanilla
1 cup fresh raspberries, washed and dried

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  Sift together flour, baking powder, baking soda, and salt.  In large bowl with electric mixer, cream butter and sugar. Beat in eggs and vanilla until well-combined.  Add flour mix alternately with buttermilk. Gently fold in raspberries, too much mixing will totally color the batter.  Scoop batter into muffin cups, distributing evenly between 12 muffin cups. Bake for 20-25 minutes, until toothpick inserted in center comes out clean.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker/ or simply click on the Demarle at Home logo below.

Peanut Butter Banana Cupcakes with Peanut Butter Buttercream Frosting

I am always trying to come up with ways to use ripe bananas…this is the latest.
Peanut Butter & Banana!

                       

Banana Cupcakes:
1/2 cup butter, softened
1½ cups sugar
2 eggs
1 cup mashed ripe bananas (about 3 medium)
1/2 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts

Peanut Butter Filling:
1/2 cup peanut butter
2 Tbl powdered sugar
1/4 cup batter

Peanut Butter Buttercream:
1/4 cup butter, softened
1/4 cup peanut butter
3 cups powdered sugar
milk
honey roasted peanuts for garnish

Preheat oven to 400° and put cupcake papers in 12 muffin cup pan.  With an electric mixer, cream butter and sugar.  Add eggs, mashed banana, and vanilla.  Stir together flour, baking powder, baking soda, and salt.  Add dry ingredients to creamed mixture alternately with buttermilk.  Mix together peanut butter filling ingredients in small bowl.  Fill each cupcake paper with 1/4 cup batter.  Drop one small scoop (rounded tsp) of peanut butter filling in center of each cupcake, cover peanut butter filling with more batter.  Put cupcakes in oven, turn heat down to 350°.  Bake for 20-22 minutes, until center of cupcake is set.  Cool completely on wire rack.

With electric mixer, whip together butter, peanut butter, powdered sugar, and enough milk to make perfect frosting consistency.  Frost completely cooled cupcakes and garnish with honey roasted peanuts.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.