Bananas


I love chocolate. I love bananas. I love Banana Bread. I love Banana Bread with chocolate chips. But Banana and Chocolate Bread – not so much. Sorry, Dorie. I have a couple of fails with TWD, but never really had a recipe I didn’t really like. Now I do.

The loaf was dry on the outside by the time the inside was finished baking. I tried to like it, I really did, but it was too dense. I simply decided it was baker’s error and decided to make them again. But this time in muffin form. Several of the TWD bakers on Twitter mentioned trying the muffin form and they came out pretty well.

The muffins were better. Not nearly as dense. I added butterscotch chips to break up the chocolate. I had added walnut pieces to the loaf.

This weeks pick was made by Steph of Obsessed with Baking. Sorry Steph.

Please visit the other members of TWD to see how they fared with this recipe.

Did you know that if you put bananas in the freezer they multiply?? It’s true!! I started with 14 bananas and now I have 25. Fortunately I have been finding plenty of ways to use them all (unless I find some more). This week’s banana entry comes from The Red Hat Society Cookbook.

    Banana Blueberry Bread

DSC04494The recipe makes two loaves so I made one with and one without the Blueberries

nanerblue

The only change I made in the recipe was to sub out the White Flour for the WWF again.

The plain bread was really tasty. The Blueberries in the other loaf added a hint of tartness to a sweet bread. Definitely a keeper.

I found 5 more naners in my freezer today. Guess I will have to find more recipes. (See, told you they bred in the Freezer!!!)

Well — maybe not 101, but there are lots of recipes out there that use bananas. And when I found 21 bananas in my freezer I knew I would need several of them. Expect to see lots of naners here for the next few days (except for Tuesday – that’s TWD Day!)

Alone all day Friday and Saturday there was a flurry of baking. With Bananas. With Blueberries. With Peanut Butter. With Walnuts. But you don’t get it all at once

And in case you didn’t know – November is National Peanut Butter Lover’s Month – so in honor of that….. DSC04491

    pb naner

    I didn’t make many changes to this one. I subbed out 1/2 cup APF for 1/2 cup WWF (Thanks Nancy!)Every little bit helps. I also used some left over Honey Roasted Peanuts from a previous recipe. Three bananas down – 18 to go.

    This was REALLY good. Chocolate Chips. Life is Good!!

    This recipe is from Pampered Chef’s More Stoneware Sensations.

The MSC Group is at it again. Baking our way through Martha Stewart’s CupCake Book, we do one cupcake every month. But this month we get a bonus – a second Cup Cake – Banana-Pecan

DSC04277

With Caramel Buttercream Frosting.


Easy to put together. Tasty to eat. I made 1/3 recipe and that gave me 11 cupcakes. I had some buttercream frosting in the fridge, so I made Dorie’s Caramel (From the Peanut Crunch Tart) and mixed that with the softened Buttercream. That worked out fine, but it took a lot of caramel to give it the flavor it needed.

I sprinkled some toffee bits on top of some, drizzled (which fizzled) on some and left some just plain.

DSC04278

Another good cup cake from Martha’s book. You really should buy this one. But you can also find the recipe – HERE!!

And go by the MSC Site and see how the other cup cakers. New_Image[1]

for the first time. I am so excited – a new online Baking group – as if I don’t belong to enough already: Daring Kitchen, MSC Club, TWD, Slow and Steady BBA.

But this was one I just couldn’t pass up. Once a month – secret ingredient – cupcake adventure. What’s not to love.

So here is my first entry for the hero The Secret Ingredient: Bananas.

    Hummingbird Cup Cakes with Caramelized Banana Frosting.


I used Martha Stewart’s recipe for Hummingbird Cake (but not her frosting recipe), but you can use your favorite recipe if you wish.


For the frosting:

    6 Tbl butter
    4 cups powdered sugar
    2 Tbl light cream
    1 Tbl corn syrup
    1/2 cup mashed caramelized bananas

      {To caramelize bananas: Heat 1 Tbl butter and 1/3 cup brown sugar in a saucepan until melted. Add 3 sliced bananas. Stir until bananas are tender and some of the liquid has evaporated.}

    Mix all ingredients except bananas. Add bananas at the end and beat until the frosting is smooth in texture.


    After using this frosting on a couple of cakes I decided it was way tooooo sweet and mixed 4 ounces of Cream Cheese with 1/2 of the frosting.

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