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Posts Tagged ‘banana’

Six over ripe bananas plus a tight schedule means I had to find a quick and easy recipe to make banana-something for our breakfast tomorrow. Luckily I didn’t have to look for long– this recipe has over 5K 5-star reviews! One review comment even says it’s the best banana bread in over 40 years of her baking! I had all the ingredients (except for sour cream which I was a bit short), the steps were pretty simple to follow… so let’s give it try… It takes an hour to bake. I timed it to pop in the oven before picking up my kids from three schools. When we came back the house smelled so wonderfully banana heaven…

The results? Moist, fluffy, and full of banana goodness. I cut down the sugar so the sweetness was just right for our taste. I’m not a quick bread person but I like this one. No wonder it has over 5K reviews with 5 stars… The bread freeze well so why not bake two loaves, and keep one for another time…

Banana Nut Bread

Banana Nut Bread

Banana Nut Bread Recipe-– adapted from Janet’s Rich Banana Bread (yields 1 loaf)

Ingredients:

3 ripe bananas– mashed
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1/3 cup sugar
2 eggs– room temperature
1 tsp vanilla extract
1/2 cup sour cream– see note below
1/2 cup chopped walnuts

Method:

  1. Preheat oven to 350 degree F. Spray loaf pan with cooking spray.
  2. Combine flour, baking soda and salt.
  3. Melt butter in a large bowl in microwave. When butter is still warm, whisk in sugar until sugar dissolves. Let cool slightly.
  4. Add eggs and vanilla extract, mix to blend well.
  5. Sift in flour mixture, in two batches, to butter mixture. Mix well after each time. The batter will become stiff like a cookie dough.
  6. Fold in sour cream, then fold in mashed bananas and walnuts.
  7. Bake in preheated 350F oven for 1 hour, or until toothpick inserted comes out clean.

Regina’s Note:

  • Sugar: Original recipe calls for 1/2 cup sugar but I cut down to 1/3 cup, and it turned out just nice. I also whisk to melt sugar in warm melted butter.
  • Sour cream: I only had 1/4 cup sour cream remaining in the fridge, so I used heavy whipping to fill to 1/2 cup. The bread turned out moist and fluffy. Alternatively you can also use yogurt.
  • The bread freeze well. Keep it in a closed bag. Reheat in low temperature oven until warm if desired.

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Banana Waffles

Banana Waffles

Banana Waffles (makes 6-7 round waffles, 8-inch each)

Ingredients:
2 cups flour
4 tsp baking powder
1/4 tsp salt
2 very ripe large bananas
2 egg yolks
1 1/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
2 tbsp sugar

Method:

  1. Sift flour, baking powder and salt into a big mixing bowl.
  2. In a small bowl, smash bananas with a fork until fine. Add in egg yolks, milk, cooking oil and vanilla extract to blend well.
  3. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until no dry flour remains. The batter will be lumpy.
  4. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.
Banana Waffles

Banana Waffles

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When I shop at local farmer’s markets, I always temp to buy all kinds of delicious summer fruits, and the result is buying too much– in this case it was 1/2 flat of fresh strawberries (after I already bought 3-4 pounds of stone fruits)! So, adding the last 2 over ripe banana on the kitchen counter, here comes the strawberry banana cake. It’s actually a fluffy banana cake, but with strawberries on the top. It is pretty much a flat chiffon cake with all that fluffy and light texture. Oh, and the strawberries taste so delicious too!

Strawberry Banana Chiffon Cake

Strawberry Banana Chiffon Cake

Strawberry Banana Chiffon Cake Recipe (makes one 9 x 13 inch pan)

Ingredients:

for yolk mixture:
4 egg yolks
4 tbsp sugar
2 ripe bananas– mashed
1/2 tsp vanilla extract
5 tbsp unsalted butter– melted
1/4 tsp salt
1 cup cake flour
1 tsp baking powder
1/4 tsp ground cinnamon

for egg white mixture:
4 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

for sprinkles:
1 cup chopped fresh strawberries
finely shredded sweetened coconut
chopped walnuts

Method:

  1. Line a 9 x 13 x 2 baking pan with parchment paper. Preheat oven to 325°F.
  2. Prepare yolk mixture: In a large mixing bowl whisk yolks and sugar with a balloon whisk, until it is pale yellow and fluffy. Mix in mashed bananas, vanilla extract, butter and salt to combine. Sift in cake flour, baking powder and ground cinnamon combined, in 2 batches. Mix until no dry ingredients appear.
  3. Prepare egg white mixture: In a separate bowl, whip egg white and cream of tartar until frothy. Gradually add in sugar, one tbsp at a time, and whip on high speed until soft peak (whipped egg white should have a little curl at the end tip when lifted up).
  4. Gently FOLD IN whipped egg whites to yolk mixture, in 3 batches. Pour cake batter into cake pan. Sprinkle strawberries, grated coconut and walnuts on the top. Bake in preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove the cake with parchment paper lining to a rack to cool.

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