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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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Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling

Banana Muffins with Chocolate Filling (makes 12 pieces)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
2 egg yolk
1/2 cup milk
2 ripe bananas– mashed
2 egg whites
1/2 cup chopped walnuts– toasted
bittersweet chocolate chips for fillings

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk, melted butter and mashed bananas until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not over mix– the batter will be slightly lumpy). Add walnuts to the top but do not mix yet– you will fold in walnuts when you fold in egg white in next step.
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended.
  4. Fill each muffin cup half full, drop in 2-4 pieces of chocolate chips in the center. Then fill each muffin with more batter to cover chocolate chips.
  5. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.
Banana Muffins with Chocolate Filling-- added chocolate chips for the fillings, then covered with some batter on the top.

Banana Muffins with Chocolate Filling– added chocolate chips for the fillings, then covered with some batter on the top.

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What to do with overripe bananas, besides banana bread, banana muffins and banana waffles? Richard suggested banana nut pancakes, and here they are! This was my first time making banana nut pancakes. Since I didn’t have time searching for the “perfect” banana nut pancake recipe, I use my fresh corn pancake recipe as a reference. And, I’m happy the pancakes turn out well– fluffy and happy 🙂 I froze some extras, and they taste pretty good too after warming up in microwave.

Banana Nut Pancakes

Banana Nut Pancakes

Banana Nut Pancake Recipe (makes 15 pancakes)

Ingredients:
1 3/4 cup flour
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
2 large ripe bananas
1 1/4 cup milk
1/2 tsp vanilla extract
3 tbsp butter– melted and cooled
2 eggs
handful of chopped toasted walnuts

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. In a separate bowl, mash bananas with a fork. Add in milk, vanilla extract, melted butter and eggs. Hand whisk to combine.
  3. Pour the wet mixture into the flour mixture all at once. Stir until the batter just combined. The batter will look lumpy– DO NOT overstir. Add in chopped walnuts and stir once to incorporate walnuts into batter.
  4. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Cooked pancakes may be frozen for quick breakfast, just heat up in the microwave.

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I have over ripe bananas again! This time I’m not interested in banana quick bread, nor waffles or pancakes. I searched online for light and fluffy banana cake recipes, but didn’t find anything good (at least from all the food pictures– forget those recipes without picture!). So, I decided to throw in some ingredients together and make my own banana cake.

This cake is kinda like my banana chiffon cake, except it is baked in a rectangle 9 by 13 inch glass baking pan. Although it is much lighter and fluffy than average cakes, it is still a little denser than a chiffon cake. Oh, the cake bottom stuck on the baking pan even though I sprayed with cooking oil. Next time I should grease the pan really well before pouring in cake batter. One nice and crunchy touch is the coconut and walnut sprinkles on the top, especially the finely shredded coconut– it gives a nice sweet crunch and flavor to the cake. Love it !

Fluffy Banana Cake

Fluffy Banana Cake

Fluffy Banana Cake

Fluffy Banana Cake

Fluffy Banana 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:
finely shredded sweetened coconut
chopped walnuts

Method:

  1. 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.
  2. 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).
  3. Gently FOLD IN whipped egg whites to yolk mixture, in 3 batches. Pour cake batter into a well greased 9 x 13 inch cake pan. Sprinkle grated coconut and walnuts on the top. Bake in preheated 350°F oven for 20 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan for 5 minutes before transferring out to continue cooling on a rack.

Regina’s Note:

  • Baking pan: grease the pan really well or use parchment paper for lining to prevent cake sticking at the bottom.
  • Baking time: I baked at 350°F oven for 20 minutes and I noticed the edges of the cake are a little dry. Try 325°/20-30 minutes next time?

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I don’t like to eat banana as a fruit, but I do like banana in food. As a child growing up in Malaysia, fried banana was (and still) my favorite tea time snack. Anyhow, back to banana fritters– Although there are banana fritters selling in Malaysia, I never had one before until I was in US. There was a Jamaican food vendor selling (plantain) banana fritters at a local farmer’s market. I like their fritters but somehow it was not as crispy as I expect. Ever since I was successful making fresh corn fritters, I thought why not try it on banana? My first trial on banana fritters turned out pretty good– when the fritters were fresh and hot, they were crispy on the outside, and tender (almost tender like a funnel cake) on the inside. But when the fritter cooled down they were denser– still good but not great.

Banana Fritters

Banana Fritters

Banana Fritters

Banana Fritters

Banana Fritters Recipe (makes about 34 bite size pieces)

Ingredients:
1/2 cup mashed ripe banana (about 1 large banana)
3/4 cup flour
1/2 cup rice flour
3-4 tbsp sugar
1 1/2 tsp tapioca starch
1 tsp baking powder
1/4 tsp salt
1/2 cup water

oil for frying

Method:

  1. Heat up enough oil in a deep medium pot over high heat (I like to use a old medium pot for frying– deep enough for the food to “swim” inside, and also less chance for oil to splash onto the stove). Insert a bamboo skewer/chopstick into the oil. When there are lots of bubbles forming quickly around skewer/chopstick, the oil is ready for frying.
  2. Mix all ingredients together. With the help of two spoons, quickly but carefully drop a tablespoon of batter into the oil (one spoon for scooping out batter, the other spoon for pushing batter into the oil and also catching any batter dripping). The batter will sink to the bottom of pot then float and puff up. Turn down to medium heat, and turn over the fritters to brown evenly. When fritters are golden brown, turn heat back to high for a few seconds before removing fritters– this is to make the fritters extra crispy and less oily. Serve immediately.

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