Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Banana-Nut Pancakes

It's no secret that I am obsessed with using bananas in recipes...these pancakes were just another delicious product!

Banana-Nut Pancakes
makes twelve 2.5-inch pancakes

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoonsalt
• 1 egg, beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 ripened bananas, mashed
• 1/4 cup chopped walnuts
• extra banana slices

Directions

1. Combine the flour, white sugar, baking powder, and salt in a large bowl.  In a separate bowl, mix together the egg, milk, oil, and bananas.
2. Gradually add the flour mixture into the banana mixture.  Add the walnuts.
3. Heat a lightly oiled skillet over medium heat.  Pour the batter into the pan and cook until bumbles start to form on the tops.  Flip and cook for another minute. 

Banana-Craisin Bread Pudding

 

I love bread pudding, but I rarely have it.  I was excited to try Martha Stewart's recipe for bread pudding that included bananas and raisins.  This dessert was not overwhelmingly sweet...to sweeten it up, you can try using light brown sugar instead of the granulated.  Of course, I used Craisins instead of raisins because I have a bottomless bag of them from BJ's.  Loved it!

Banana-Craisin Bread Pudding
Adapted from Martha Stewart's Banana-Raisin Bread Pudding

Ingredients

• 1 egg
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 1/4 cup granulated sugar, plus 1 tablespoon
• 1 1/4 cups 2% milk
• 8 slices of sandwich bread, cut into 1-inch chunks
• 1 large banana, peeled and cut into 1/4-inch slices
• 1/4 cup Craisins
• 1/4 teaspoon cinnamon
• hot water
• vanilla ice cream (optional)

Directions

1. Preheat oven to 350 degrees F.  Spray three ramekins with baking spray; set aside.
2. In a large bowl, whisk together the egg, vanilla, salt, and sugar until combined; whisk in milk.  Add bread, banana slices, and raisins.  Toss gently to combine.  Set aside for 10 minutes to let bread absorb the liquid.  Stir occasionally.  
3. Transfer mixture to prepared ramekins.  Sprinkle a mixture of 1 tablespoon sugar and 1/4 teaspoon cinnamon on top of the three mixtures.  Place ramekins on a shallow baking pan.  Add hot water to the bottom of the pan to help the process.  >>
4. Bake until a toothpick inserted in the center of each comes out clean, about 40-45 minutes.  Let cool 10 minutes before serving.  Serve with vanilla ice cream if desired.  >>

Banana Pecan French Toast

Banana Pecan French Toast
makes 2 servings
Adapted from Martha Stewart's Banana Nut French Toast

Ingredients

• 4 slices of sandwich bread
• 1/2 cup pecans
• 2 bananas
• 1/2 cup brown sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• pinch of ground nutmeg
• pinch of salt
• 2 tablespoons vegetable oil
• confectioners sugar (optional)
• maple syrup (optional)

Directions

1.  Preheat the oven to 350 degrees F.  Toast the pecans on a baking sheet for 4 minutes.  Set aside to cool and shut off the oven.

2.  Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

3.  Peel the bananas and cut into 1/4-inch rounds.  Add them to a separate bowl.  Chop the cooled pecans and add to the bowl along with the brown sugar.  Use a spoon to combine.

4.  In a shallow dish, add two slices of bread side by side and top each slice with 1/4 of the banana mixture each.  Then, add another slice of bread to each.  Pour the egg mixture on top of the bread and soak for 6 minutes.  Carefully flip the sandwiches to soak the other side for 6 minutes.  

5.  Use a small saucepan at medium-low heat to caramelize the rest of the banana mixture.  After 3 minutes, add 1 tablespoon of butter.  Stir the mixture once butter is melted.  Keep to a simmer or low heat to keep warm.

6.  In a large skillet over medium heat, add the oil and other tablespoon of butter.  Once the butter is melted, add the sandwiches side by side and cook for 4-5 minutes.  Carefully flip and cook the other side for 4-5 minutes.  Serve with the warm banana mixture.  You may opt to also use maple syrup or confectioners sugar.

Banana Jam French Toast

Banana Jam French Toast

Ingredients

• 2 slices sandwich bread

For dredging:

• 1 egg, beaten
• 1 teaspoon water
• 1 teaspoon milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon orange zest
• juice from 1 orange slice (1/8 orange)

For filling:

• 1 medium banana, peeled and sliced
• 1 generous tablespoon jam
• 1 tablespoon milk
• 2 tablespoons butter
• Confectioners sugar
• Maple syrup

Directions

1. Whisk egg, water, 1 tablespoon milk, vanilla, cinnamon, orange zest, and orange juice together in a shallow bowl.  Dip both sides of each slice of bread in the mixture.  Allow bread to sit in bowl while you prepare the stuffing.
2. In a small sauce pan over low heat, add 1 tablespoon milk, banana slices, and jam.  (I used blackberry jam, but I think raspberry jam would be best.)  Cook for 5 to 7 minutes, stirring occasionally with a spatula.
3. Using a medium skillet over medium-high heat, add the butter.  When butter is melted, add bread to pan, cooking each side for 3 to 4 minutes each. 
4. When plating, add the one bread slic eto the plate and top with banana filling.  Place other bread slice on the top and dust with confectioners sugar.  Add two orange slices as garnish.  Maple syrup optional.

Banana-Walnut Chocolate-Chip Cookies

Ripe bananas lying around the house seem to scream to me, "Bake us!!  Use us for something complex and crazy!"  Please, allow me to illustrate the directions with amateur photography. :)


Banana-Walnut Chocolate Chip Cookies
Adapted from Martha Stewart's Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (I had to sub in bread flour because I didn't have whole-wheat.)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large or 2 small)
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate (I used 8 oz of chocolate chip miniatures.)
• 1/2 cup coarsely chopped, toasted walnuts

Directions
1.  Preheat oven to 375 degrees F.  Sift and combine flours, salt, and baking soda in a bowl.

2.  Put butter and sugars into another bowl.  Using an electric mixer, combine until pale and fluffy.  Add egg and vanilla; mix.  Add flour mixture until just combined.  Stir in banana; then oats; then chocolate chips; then walnuts.

 

3.  Using a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown on edges, 12 to 13 minutes.  Let cool on sheets; then on wire racks. 

- Line the soldiers up. -

- Devour. -

Banana Muffins

Moist and chewy banana bread muffins.

Banana Bread Muffins

Ingredients

• 3 large, ripe bananas (smashed)
• 1/4 cup melted butter
• 2 tablespoons plain applesauce
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/3 chopped walnuts (optional)

Preheat the oven to 350°F (175°C). Mix butter and applesauce into the mashed bananas in a large bowl. Add the walnuts. In a separate bowl, use an electric mixer to mix the sugar, egg, and vanilla. Add the baking soda. Next, add the flour into the sugar bowl. Shut off the electric mixer and add the banana bowl to your mixture. With a fork, mix the ingredients together (do not over mix to avoid bananas that are too mushy or ruining your walnuts!). Pour the mixture into twelve mini muffin tins. Bake in preheated oven for 24 minutes (until the edges of the tops are golden brown).