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January 27, 2009

Banana Espresso Chocolate Chip Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , , — bettylou79 @ 10:52 am

Here is another muffin recipe to add to my growing list!  I made these yummy morsels on Friday night.  I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry.  These smelled delicious in the oven and even better when they came out.  I think that these have just the perfect amount of the three main ingredients.  The banana was wonderful as was the espresso flavoring.  I used a little less of the chocolate chips than were called for but it was the perfect amount for me.  I usually end up bagging up half of the muffins within a few days and putting them in the freezer.  Sadly, these muffins probably won’t make it to the freezer.  I might have two of the last 3 for breakfast tomorrow.

I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend.  My frozen mashed banana supply is getting a little low!  Check out Tracey’s Culinary Adventures.


Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures

Originally from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

Makes 12 muffins.



December 15, 2008

Banana Chiffon Cake

Filed under: Bread, Dessert, Fruit — Tags: , — bettylou79 @ 5:02 am

This was the cake that I made for my mom for her birthday earlier this month. She always requests an Angel Food Cake with real whipped cream and crushed peanut on top. This year she decided to go for something a little different, with my encouragement. This was actually my second time making this cake and it turned out just as delicious the second time. This is a perfect cake to make if you have bananas sitting around and aren’t sure what to do with them. If you’ve never made an angel food cake because they make you nervous I suggest you give this cake a whirl! It really is quite easy! The nice thing was that you also are able to use all of the eggs that the recipe calls for. Normally you end up needing more egg whites than yolk but with this recipe you use equal parts egg yolk and egg white. You also need an Angel Food cake pan for this cake.

I found this recipe in my Everyday Food magazine about a year ago but have been unable to find it on Martha Stewart’s website! Argh!! I did find it on someone else’s food blog, here is a link to that blog.



yakking-becky-bdmy-bd-021Banana Chiffon Cake
(from Everyday Food Magazine, Jan/Feb 2007)

found on When Adobo Met Feijoada

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 ripe banana
1/2 cup vegetable oil
7 large eggs, separated
1 tsp. vanilla extract
3/4 cup cold water
1/2 tsp. cream of tartar
confectioner’s sugar, for dusting

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and water; mix to combine. Add to flour mixture and whisk until smooth.

In another large bowl, beat egg whites and cream of tartar using an electric mixer until stiff peaks form.

With a rubber spatula, gently fold beaten egg whites into batter just until incorporated. (DO NOT OVER MIX or you will deflate the air bubbles and cake will not be light and airy.)

Pour into an angel-cake or tube pan. Bake until a toothpick inserted into center of cake comes out clean, about 50-55 minutes.

Invert pan and let it cool completely; about 1 1/2 hour. Reinvert pan, release cake and place on platter. Dust with confectioners’ sugar before serving.

September 28, 2008

Black and White Banana Loaf

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: — bettylou79 @ 1:53 am

Yet another successful recipe from Dorie Greenspan’s Baking: From My Home to Yours. This recipe was floating around and popping up in my Google Reader in August as it was one of the recipes chosen by the Tuesday’s with Dorie group. After I finally bought the book in August I decided I needed to try it and especially because I have enough ripe bananas around. I made this a few days ago and we are now enjoying it! I love the hint of rum taste in the bread as well as the nutmeg. My husband likes the hint of lemon taste. He also said, “I feel like I should be somewhere tropical when I eat this.” I have to agree! So who is buying us tickets to Hawaii!?? Any takers? I strongly suggest making this if you have extra bananas sitting around. Enjoy!

Black-and-White Banana Loaf

Source: Baking: From My Home to Yours


1 1/3 c. all purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ lemon
1 tbsp. dark rum
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
½ c. whole milk

Getting Ready:
Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.

August 13, 2008

Five Kinds of Awesome or Banana Coconut Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , — bettylou79 @ 6:46 am

My husband described these muffins as “Five kinds of awesome.” Nate and I just sampled one of these muffins. Boy Howdy! Were they yummy! I couldn’t stop mmming! I don’t know about you but I get pretty bored with banana bread. I have 3 more bags of bananas all mashed and measured sitting in the freezer. Yes, I’m that organized! I love banana bread but I just get bored with it and always make a double batch so we can either freeze one loaf or give it away/take it to work. I saw this recipe on Bridget’s The Way the Cookie Crumbles blog. I couldn’t resist! The original source is

I strongly suggest you make these. I plan on bringing these to my next large gathering.

Banana Coconut Muffins


Active time: 10 min Start to finish: 45 min

Servings: Makes 8.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners


Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

July 10, 2008

Banana Cupcakes with Honey-Cinnamon Frosting

Filed under: Dessert, Fruits — Tags: , , — bettylou79 @ 3:03 am

Who doesn’t have bananas that are nearing the “too gross looking to eat” stage? We won’t talk about how many bags of pre-measured mashed bananas I have hanging out in my freezer. I had to get a bit of control on them. When I saw this recipe in Everyday Food, I knew that I had to make it. These cupcakes were wonderful. I think my favorite part was the frosting!


Banana Cupcakes with Honey-Cinnamon Frosting

source: Everyday Food


Makes 12

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Honey-Cinnamon Frosting


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting


  • 1 1/4 cup confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon


  1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

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