Archive for the ‘Bananas’ Category

PostHeaderIcon Banana Bread

This awesome banana bread recipe comes from my lovely mother. I grew up eating loaves of this bread and I simply adore it. I have made this recipe countless times and it has never failed me. However, I was looking for a new go-to banana bread recipe simply because I love trying new recipes. So, over the past few weeks I have made a few different banana bread recipes (cinnamon swirl banana bread, almond vanilla banana bread, etc) hoping to find a new banana bread recipe to add to my collection. Well, each one was just a bigger disappointment than the last. They rose about two inches. Two. Inches. I guess that’s what I get for throwing a great recipe aside to try a new one.

My mom’s banana bread recipe is moist, flavorful, and rises like no other banana bread I have ever seen. This is my go-to banana bread recipe and I’m not looking back. I did tweak the recipe a touch just to give it a bit more flavor (gotta love vanilla extract). Also, chocolate chips or walnuts would make a great addition to this banana bread so throw those in if you like. I personally LOVE chocolate chips in my banana bread!

Everyone has their favorite banana bread recipe, this is mine……

Banana Bread

1/2 cup unsalted butter, at room temperature
1 cup sugar
2.5 – 3 ripe bananas, mashed well
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 cup semi-sweet chocolate chips (optional)

Preheat oven to 350°F.

Cream butter and sugar together. Stir in bananas and vanilla extract . Beat in eggs, one at a time until well-incorporated. Stir in salt, baking soda, and flour.

Pour batter in a well buttered bread pan. Bake at 350°F 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Yield: 1 delicious loaf

Source: My Mom


PostHeaderIcon Old-Fashioned Banana Cake with Cream Cheese Frosting

I love my cookbooks. I love looking through them and admiring the delicious recipes and beautiful pictures. Since I have so many cookbooks I like to check new ones out from the library instead of buying them. Well, the fact is, I usually end up buying half of the darn cookbooks I check out because I like them so much! So……now I try not to check them out from the library since I don’t need to buy more cookbooks.

I still give in every so often and check one out from the library. Hey, an addict can’t quit cold turkey! So, yes, this amazing banana cake recipe is from a cookbook I got from the library. This banana cake is probably the only recipe I will make from this cookbook so I’m glad I did not purchase it. I usually like Ina Garten’s cookbooks but this particular one didn’t do it for me. However, I’m definitely glad I found this recipe before returning it to the library! It is such an easy and delicious cake to make, perfect if you’re in need of a quick dessert! I love how the ingredients are all staples you usually have on hand. The cake tastes similar to banana bread – only better since it’s topped with delicious cream cheese frosting!

One last thing, make sure you wait until the cake has completely cooled to frost it. As you can tell from the picture, I didn’t wait. Since I frosted the cake too early, the frosting started to sag down over the edges of the cake. It was still delicious – it just didn’t look as pretty as I would have liked. :)


Old-Fashioned Banana Cake with Cream Cheese Frosting

Serves 8


3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Walnut halves, for decorating


Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

Mix bananas, granulated sugar and brown sugar in the bowl of an electric mixer on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla extract. Mix until smooth.

In a sepearte bowl, stir together flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack, and cool completely.

Spread the frosting thickly on top of cake and decorate with walnut halves.

Cream Cheese Frosting:


6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar


Mix cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment on low speed until just combined. Don’t whip! Add sugar and mix until smooth.

Source: How Easy is That? by Ina Garten



PostHeaderIcon Banana Crumb Muffins

I am ashamed of myself. I truly am. I haven’t posted a sweet/dessert recipe in two weeks! Since I usually blame everything on my pregnancy I’m going to blame this on my pregnancy as well. ;) Before I was pregnant I always craved chocolate. Always. But now I rarely crave chocolate, I now crave salty foods and a non-chocolate sweet here and there. Well, this particular recipe was one of my non-chocolate cravings and it did not let me down.

If you’re ever trying to think of a new way to use up those brown bananas on your counter this is the recipe to try! I love making banana bread but a gal can only make it so many times. I have made these muffins several times and they never disappoint. The muffin is deliciously moist and the streusel topping really takes this muffin to a new level. I love eating these for a snack but I think they’re especially perfect for breakfast! One of these muffins and a cup of coffee or milk and you’re good to go!

Banana Crumb Muffins


For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup butter, melted

For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: All Recipes