Nutty Chocolate Chip Banana Bran Muffins

Sometimes I’m in the mood for healthy and low calorie, that is when I bake something like Bran Muffins. Today I throw all those cares to the wind and bake a bran muffin with sugar, chocolate and lots of nuts. I fool myself with the words banana and bran, that there is some health benefit in there somewhere. My workout tonight will have to be a little longer, but that’s OK, my craving is satisfied. ;o)

Nutty Chocolate Chip Banana Bran Muffins

3 bananas, medium, mashed
2 eggs
1 cup buttermilk
1/4 cup applesauce
1 tsp vanilla
2/3 cup brown sugar
1 cup All-Bran cereal
1¾ flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup mini chocolate chips
3/4 cup chopped pecans
3/4 cup chopped walnuts

Preheat oven to 400°. Coat 12 cup muffin pan with nonstick spray.
In large bowl, stirring by hand, combine banana, eggs, buttermilk, applesauce, vanilla, brown sugar, and All-Bran cereal. Let sit 5-10 minutes. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; add to banana mixture. Stir just until all is combined. Stir in chocolate chips, pecans, and walnuts. Scoop mixture into prepared muffin cups, they will be full. Sprinkle some mini chocolate chips and nut pieces on top if desired. Bake 20-22 minutes.

Other Muffins:

Mandarin Orange Muffins     Red Velvet Chocolate Chip Muffins

Very Vanilla Crumble Muffins     Peanut Butter Chocolate Chip Muffins

Pumpkin Doughnut Muffins     Snickerdoodle Muffins

Blueberry Oat Nut Muffins     Raspberry Chocolate Chip Muffins

 

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Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Peach Banana Bread

Just having some fun with the good old standby.  It’s yummy!

                       

1/2 cup oil
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 (6 oz) peach yogurt
1/4 cup sour cream
1 tsp vanilla
2 cups flour
1½ tsp baking soda
1/2 tsp salt
1 cup chopped fresh or frozen peaches
1 cup chopped walnuts

Preheat oven to 350°.  In large bowl, mix oil and sugar.  Add eggs, banana, yogurt, sour cream, and vanilla, mix well.  Stir together flour, baking soda, and salt, add to creamed mixture.  Fold in peaches and walnuts.  Pour batter evenly into 4 small loaf pans that have been sprayed with non-stick spray.  Bake for 35-40 minutes, until center top is set and pick inserted comes out clean.  Cool about 5 minutes in pans then remove and cool on wire rack.

One Year Ago Today:  Ham & Cheese Rye Muffins

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

 

Loaded Banana Oatmeal Cookies

Another way to use over ripe bananas!  I believe these are pretty good, a combination of many delicious flavors.  I think you will like them too.

1¾ cups flour
1¾ cups old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 cup mashed banana
1 tsp vanilla
1 cup chopped macadamia nuts
1 cup white chocolate chips
3/4 cup toffee bits

Preheat oven to 375°.  In medium bowl, mix flour, oats, baking soda, cinnamon, nutmeg, and salt.  In large bowl with electric mixer, cream butter and sugar.  Add egg, mashed banana, and vanilla.  Mix in dry ingredients.  Mix in macadamia nuts, white chocolate chips, and toffee bits.  Drop scoops of dough onto Silpat lined sheet or ungreased cookie sheet.  Bake for 8 minutes or until just turning golden.  Cool on sheet for 5 minutes, finish cooling on wire rack.

One Year Ago Today:  Red Velvet Cake Birthday Tradition

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

 

Toasted Coconut Banana Bread

Bananas getting brown?  Time to make banana bread, but who wants to make the same banana bread every time?  Mix it up.  Toasted coconut gives this banana bread a great added flavor boost with a nice twist on texture too.  This recipe only has 1/2 cup sugar so it’s not too sweet, I like that.

                       

1¾ cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, beaten
1 cup mashed ripe bananas
1/3 cup oil
2 Tbl buttermilk (milk is ok)
1 tsp vanilla
1½ cups flaked coconut, toasted

Preheat oven to 350°.  In large bowl, mix flour, sugar, baking powder, baking soda, and salt.  Make a well in the center.  In a medium bowl combine eggs, mashed bananas, oil, milk, and vanilla, mix well.  Add egg mixture to flour mixture, stir just until combined.  Fold in toasted coconut.  Pour batter into prepared loaf pan.  Bake for 50 to 60 minutes, or until pick inserted near center comes out clean.  Cool in pan 10 minutes.  Remove from pan, cool on wire rack.

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.

Humming Bird Bread

I found this recipe online and wanted to try it.  It’s nice to have a twist on regular banana bread.  I made 6 small loaves, but it does make 2 regular size bread loaves, just cook longer.  I did find the recipe in two places, one said bread and the other cake. The recipe says to make 3 round cake layers and frost with cream cheese frosting.  It would probably work great in a bundt pan too.  It tastes great without the frosting and I chose not to add more calories, but it does sound good, will definitely need to make it that way soon.


3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, beaten
1 cup oil
1½ tsp vanilla
1 (8 oz) can crushed pineapple undrained
1 cup chopped pecans
2 cups mashed bananas

Preheat oven to 350°.  In large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add eggs and oil, stirring just until moistened.  Stir in vanilla, pineapple, pecans, and bananas.  Bake in three 9-inch round layer pans for 25 to 30 minutes. Cool in pans 10 minutes Turn out and cool completely Frost with cream cheese frosting.  Sprinkle 1/2 cup chopped pecans on top.  If making small loaves bake about 30-35 minutes and large loaves about 55-60 minutes, check with toothpick.

Cream Cheese Frosting:
1 (8 oz) pkg softened cream cheese
1/2 cup softened butter
1 (1 lb) box powdered sugar
1 tsp vanilla

Beat ingredients until fluffy. Spread between layers, on sides and top of cake.

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

Banana Cream Bundt Cake

When I take dessert to our family dinners I alway take something chocolate, everyone loves chocolate.  I usually want to take another option in case someone is not feeling so chocolatey.  I also like to take something with nuts for my mom.  Last Sunday it was the Intense Chocolate Bundt Cake and this recipe I found on Allrecipes.  Wow, so moist and delicious, great recipe.  I added a buttercream drizzle sprinkled with chopped walnuts for presentation, but sprinkled with powdered sugar works great too.


Cake:
1/3 cup butter, softened
1¼ cups sugar
2 eggs
1 tsp vanilla
1¼ cups mashed ripe bananas, (usually 3 bananas)
2 cups flour
1¼ tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup chopped walnuts
Buttercream Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1/4 tsp vanilla
milk
more chopped walnuts

Preheat oven to 350°.  In large bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Add mashed bananas, mix well.  Combine flour, baking powder, baking soda and salt, add to creamed mixture alternately with sour cream, stirring just until combined.  Stir in walnuts. Pour into a greased and floured bundt pan.  Bake for 50 minutes or until cake tests done.  Cool 10 minutes in pan before removing to a wire rack to cool completely.  Move to serving plate, sprinkle with powdered sugar or drizzle with butter cream glaze and sprinkle with walnuts.  For glaze, whip butter, powdered sugar, and vanilla together adding just enough milk to make smooth drizzle consistency.

If you are interested in Demarle bakeware or kitchen tools visit my Demarle at Home Personal Website and see our catalog at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

Cream Pie

To my beautiful mother, Sue Ann, who has taught me so much.  She makes wonderful cream pies (among so many other things) and I thought I would share her recipe handed down from her mother.  I Love You Mom!

Cream Pie  (Chocolate, Banana, Coconut, or Peanut Butter)

1 (9 inch) pie shell, baked
3 cups milk
4 1/2 Tbl. cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl. butter
1 tsp. vanilla

Combine milk, cornstarch, salt, and sugar.  Over medium heat, bring to boil stirring constantly until mixture thickens.  Have egg yolks in small bowl next to stove. Add approx 1/4 cup of hot milk mixture, streaming and whisking, to warm egg yolks. Whisk warmed egg yolks into hot milk mixture.  Boil 1 minute stirring constantly until thick and smooth.  Remove from heat and stir in butter and vanilla.  At this point you have vanilla pie filling (and best pudding ever!), to make other flavors see below.  Beat several times while cooling.  Pour into baked pie shell while slightly warm.  Cool completely in refrigerator until set for clean slices.  Serve with whipped cream.

Chocolate Cream Pie:  Add 1/2 – 2/3 cup chocolate chips after removing from heat.
Banana Cream Pie:  Arrange sliced bananas in bottom  of baked pie shell, pour pudding over top.
Coconut Cream Pie:  Add desired amount of coconut after removing from heat.
Peanut Butter Pie:  Add 1/2 – 3/4 cup creamy or chunky peanut butter after removing from heat.

Coconut & Chocolate Cream Pies