Maple Banana Muffins

We bought bananas at Costco last week and weren't able to use them all before they became over ripe. Instead of throwing them away I whipped up these easy muffins that were devoured by my girls. The original recipe called for crushed pecans on top, but my daughters go to a nut free camp, so I omitted them. The muffins came out nice and moist, but not too sweet. These are perfect for breakfast or snacks. I am gearing up to make another batch for camp this week! I like to make muffins instead of banana bread because it is easier to freeze and defrost a few muffins at a time instead cutting up an entire loaf.

Maple Banana Muffins
Source: Skinnytaste
Yields: 12

Ingredients:

3 medium very ripe bananas

1 1/4 cups white whole wheat flour

3/4 teaspoon baking soda

1/4 teaspoon salt

2 Tablespoon unsalted butter, softened

1/4 cup maple sugar (or brown sugar)

2 large egg whites

1/4 cup pure maple syrup

2 Tbsp unsweetened apple sauce

1/2 teaspoon vanilla extract

Directions:
Preheat oven to 325°F. Line a cupcake tin with liners.

Mash bananas in a bowl, set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer. Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.

Add flour mixture, then blend at a low speed until just combined. Pour the batter into the prepared muffin tin.

Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Oh, Baby! Banana Chocolate Chip Muffins

Knowing how much I usually enjoy cooking, my sweet father-in-law bought me a book Pregnancy Cooking & Nutrition for Dummies. It mainly has healthy eating recipes with some interesting notes about ingredients that are better to have during pregnancy to help promote growth for various aspects of the baby throughout pregnancy. These muffins were a great morning snack and not too sweet. The bananas keep them nice and moist with hint of sweetness from chocolate chips. They are a great source of fiber, folate, iron, and potassium and can be enjoyed even if you aren't pregnant!

Oh, Baby! Banana Chocolate Chip Muffins
Source: Pregnancy Cooking & Nutrition for Dummies
Yields: 12 muffins

Ingredients:
¾ cup all purpose flour
¾ cup whole wheat flour
¼ cup ground flaxseed
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
2 eggs
1 cup mashed ripe bananas
¾ cup sugar
3 Tablespoons canola oil
½ cup chopped walnuts
½ cup mini chocolate chips

Directions:
Preheat oven to 350F. Line muffin pan with liners or non-stick spray

In a large bowl, sift together the all purpose and whole wheat flours, flaxseed, baking powder, baking soda and salt.

In a medium bowl, beat the eggs with a fork and stir in the mashed bananas. Add the sugar and oil and stir the mixture with a spoon to blend well.

Add the egg and banana mixture to the large bowl of dry ingredients. Stir the mixture until combined well. Stir in the walnuts and chocolate chips.

Fill the muffin cups 2/3 full. Bake for 20-25 minutes or until the muffin tops are browned and a toothpick inserted comes out clean. Allow muffins to cool then enjoy!

Holiday Baking Class

I recently found out about the variety of cooking, baking and healthy living classes that Whole Foods offers in their stores. They are about an hour, cost $5 and are just something different to do. Last night I took a holiday baking class with one of my friends. I haven't taken many cooking classes anywhere because I tend to not love everything on the menu. That was not the case here, the menu online was all desserts I like. The instructor was a trained chef and it felt like I was participating in a live version of all the food shows I watch on tv, but this time could taste the end product. We learned how to make Banana Chocolate Chip Bread Pudding, Chewy Ginger Snap Cookies and a Classic Apple Tart. The great thing about them was that you could make 1 large tart or bread pudding, or individual sized ones. Below is the recipe for our favorite of the night, the bread pudding.

Banana Chocolate Chip Bread Pudding
Serves: 8

Ingredients:
4 cups day old bread, cubed (brioche, challah, or baguette)
2 cups milk
3 large eggs, room temperature
1/2 cup brown sugar
3 ripe bananas
1 cup chocolate chips
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of sea salt
Molasses Drizzle:
1/2 cup brown sugar
1/4 cup water
2 Tablespoons molasses
2 Tablespoons butter

Directions:
If the bread is fresh, cut into 1 inch cubes and toast at 350F for 5-10 minutes until dry and toasted on edges. (This helps the bread absorb the filling without turning into mush)

Preheat oven to 350F.

In a large bowl, mash 1 banana and add milk, eggs, 1/2 cup brown sugar, vanilla, cinnamon, nutmeg, chocolate chips and salt. Whisk to combine.

Slice the rest of the bananas into coins and stir into mixture. Add bread and allow to absorb for about 5 minutes.

Place mixtre in a sprayed glass baking dish, (or muffin pan if making individuals) and cook until toothpick inserted comes out clean. About 40-50 minutes for large and 15-20 minutes for individuals.

To make molasses drizzle; combine brown sugar, water and molasses in a sauce pan. Bring to a boil, then add the butter (it will foam a little). Reduce heat to medium-low and simmer 1 minute. Pour sauce over bread pudding as serving.

Low Fat Banana Bread

With Tropical Storm Isaac in town we were stuck in the house for most of the weekend with heavy rain and wind. Hope everyone else is safe and sound and not as bored as we are. What better to do than some baking to keep busy AND use up the brown bananas. I like that the recipe used applesauce instead of butter and it kept the bread nice and moist. Now I spoiled the low-fat and added chocolate chips but you could use the recommended chopped walnuts for a crunch. This made a great breakfast and snack during the day, assuming we don't devour it before then.

Low Fat Banana Bread
Source: Six Sisters' Stuff

Ingredients:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe banana (3-5 bananas)
1 cup granulated sugar
1/2 cup applesauce
1/4 cup chopped walnuts (optional) I used chocolate chips

Directions:
In a medium bowl combine eggs, mashed banana, sugar, and applesauce. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.
 
Pour batter into greased pan and bake at 350 degrees for 55 to 60 minutes for one 9x5x3 pan or bake 40-45 minutes for two 7 1/2x 3 1/2x 2 inch pans.

Chocolate Chip Banana Bread

Sometimes I just crave banana bread. The only problem is that you have to wait for the bananas to get brown and soft so they are sweet and can be mashed. I bought some at the store that were not green but still had a few days to go. Like a little kid I checked them daily to see if they were ready yet and while they could have stayed another day or two I declared them brown enough yesterday and went to work on my banana bread. You may notice a theme in my recipes, I love chocolate. So naturally I would use a recipe that calls for chocolate chips in the bread for added sweetness. I also enjoy walnuts for an extra crunch and texture but unfortunately didn't have any in the house, maybe next time. I like this bread because it isn't too sweet. Be sure not to over cook it or you will get a crunchy outside and dry out the middle. Otherwise this is great for breakfast or a snack. I knew it was a success when Jason came home and immediately took a slice on our way to walk the dog.

Chocolate Chip Banana Bread
Serves: 12-18
Source: Woman's Day

Ingredients:

1 stick (1/2 cup) butter or margarine (not spread), softened

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, at room temperature

1 1/4 cups mashed very ripe bananas (about 2 large)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup semisweet chocolate chips (6 ounces)

1/2 cup chopped walnuts (optional)

Directions:

Heat oven to 350F. Grease a 9 x 5-inch loaf pan.

Beat butter, sugar, baking powder, baking soda and salt in a large bowl with electric mixer until light and fluffy. Beat in eggs one at a time until blended. Beat in bananas and extract. With mixer on low speed, gradually beat in flour just until blended. Stir in chocolate chips and nuts. Pour into prepared pan.

Bake 60 to 65 minutes until a pick inserted in center comes out clean. Cool in pan on rack 5 minutes before removing from pan to rack to cool completely. Slice and enjoy!

Banana Chocolate Chip Cookies

Recently, I have been busy on the weekends, so it was nice to be able to relax and catch up on some episodes of Kelsey's Essentials on the Cooking Channel. I had enjoyed watching her compete for the Next Food Network star, and despite not winning she still ended up with her own show. However, the downfall to actually having time to watch cooking/food shows is that it inevitably makes me want to try everything I see.

Today was no different. I had a few over-ripe bananas that I was planning to make banana bread with when I saw her episode that had a recipe for Banana Chocolate Chip Cookies. And who can resist a delicious cookie?! Since it has banana and even some whole oats it can’t be all that bad for you right? The banana keeps the cookie nice and moist yet not too sweet. If you are a nut lover you can decrease the chocolate chips and add in some crushed walnuts for texture. At least I had a few girlfriends over to help me eat them, not that I really need help but I shouldn't eat them all myself.

Banana Chocolate Chip Cookies
Yields: 24 cookies
Source: Kelsey’s Essentials

Ingredients:

1 cup granulated sugar

¾ cup shortening (I used unsalted butter)

2 overripe bananas, mashed

1 large egg

1 teaspoon pure vanilla extract

1 ¾ cups rolled oats

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

¾ cup chocolate chips

Directions:

Preheat the oven to 350F.

In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.

In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.

Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.

Using two spoons or a cookie scoop, portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, ~20 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.

Low Fat Banana Oatmeal Bread

I had some extra bananas that I needed to use up and what better way than with some yummy and healthy banana bread. I definitely don't feel badly having this as a snack with all of the oats, bananas and whole wheat

Ingredients:

¾ cup whole wheat flour
½ cup all-purpose flour
½ cup packed brown sugar
½  tsp salt
½ tsp baking soda
¼ tsp baking powder
½ tsp cinnamon
1 tsp vanilla extract
3 tsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Chocolate chips (optional)
 

Directions:

1.    Preheat oven to 350°F.

2.    Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.

3.    In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.

4.    Add the wet ingredients to the dry and mix well.  Batter will be fairly thick. In another bowl, lightly beat the egg whites together until forms medium peaks then fold into the batter.  I added chocolate chips and mixed them into the batter.

5.    Pour batter into pan (add chocolate chips on top for decoration if you like) and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Source:  Sweet Treats and More