Showing posts with label bananas. Show all posts
Showing posts with label bananas. Show all posts

Wednesday, November 6, 2013

Banana Cake (my new favorite)

If  you've been following my blog for any length of time you know that I just adore banana breads and cakes.  This one is so good and I'm so happy to share it with all of  you.  My favorite banana cake for the last few years had been one that you immediately put in the freezer after you remove it from the oven, but this one tops it.  Also, if any of you have a dairy allergy, this one is dairy free so that is a plus!  This one is also just so simple to make and more than likely you'll have all these ingredients on hand.  I absolutely hate recipes that have all kinds of crazy ingredients that you'll likely end up using only one time. Another pet peeve of mine is a recipe that has a loooong list of ingredients. Nope. I just can't be bothered with that.  Sometimes simple is the best.

Don't know how many piano players are out there reading my blog but I am currently learning how to play piano!  I have always wanted to play piano and just feel that it's now or never. I have to say I absolutely love it!!!! I don't think I have ever found anything so relaxing to do in a long time.  It's a great stress reliever but that is just an extra benefit!  We have an old upright piano that has just been sitting around here for years and hasn't been played since my oldest son was living at home.  I'm sure the old piano missed being played!

In the meantime, hope you enjoy this banana cake!  Original recipe was found here.

2 cups of flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup of sugar (I used a little less)
1/4 cup oil (I used vegetable)
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla

Preheat oven to 350 degrees F.  Lightly grease a 9 in square baking pan.
In a small bowl, combine the flour, baking soda and salt.  In another bowl whisk together the sugar, oil and then add the bananas.  Add water and vanilla, stirring to combine.
Add the flour mixture and mix together just until wet.
Bake for 45 to 50
minutes or until a toothpick inserted in center comes out clean.



Tuesday, November 6, 2012

Marbled Chocolate Banana Bread

The picture of this bread does not do it justice at all.  To be honest, I have been so busy eating this bread that these are the last few slices I had left so I just had to get a picture of it before it was all gone.  It was too good not to post.  As soon as I have some very ripe bananas sitting around (which should be very soon) I am making this bread again. Easy + Tasty = Success!!!!  I found the recipe over at Pam's blog For the Love of Cooking. 

Marbled Chocolate Banana Bread

Ingredients:

1 1/2 cups flour

1/2 cup of whole wheat flour (I omitted this and used all purpose only)

3/4 tsp baking soda

1/2 tsp salt

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup vegetable oil

1 1/2 cups mashed ripe banana (3 bananas)

2 eggs

1/3 cup low fat buttermilk

1 tsp vanilla extract

1/2 cup semisweet chocolate chips

Cooking spray

Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it's not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely.





Thursday, April 5, 2012

Banana Cake with Chocolate Frosting

This recipe comes from Taste of Home's latest issue.  To be honest here, I could just eat the frosting by itself. It is very, very good. The cake is good too, especially if you are like me and love all things bananas!  Wish I could say the same thing about Taste of Home. I used to love their magazine years back and have so many of the old issues.  The new look and style I don't care for.  The older issues were just crammed full of recipes which have now been replaced with advertisements and to me, silly articles. I'm not interested in what is in Miranda Lambert's pantry...only interested in what is in my own. Not interested in reading any type of articles either. I want recipes....if I want to read anything else then I will buy that type of magazine and so on. 

We're still on spring break here and the weather has been wonderful.  Looking forward to breaking out all my spring and summer things and packing away all the old winter ones.  Have a great Easter everyone.....and enjoy all the chocolate...I know I will!!!

3/4 cup unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (2 to 3 large)
1 1/2 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk
3/4 cup chopped unsalted pistachios (I omitted these)

Cream Cheese Frosting (this makes quite a bit of frosting)

2 containers (8 oz. each) whipped cream cheese, room temperature
1/2 cup butter, softened
1/2 cup baking cocoa
4 1/2 cups confectioners sugar (I used a little less)
2 tsp. vanilla extract

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt;  add to the creamed mixture alternately with the buttermilk, beating well after each addition.  Fold in 3/4 cup pistachios (if using).

Transfer to two greased and floured 8-in. round baking pans. (I used 9-inch).  Bake at 350 degrees F for 45-55 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth.  Add cocoa; mix until blended.  Add confectioners' sugar and vanilla; beat until creamy.
Place one cake layer on a serving plate; spread top with 1 cup frosting.  Top with remaining cake.  Spread top and sides with 2 cups frosting.  Press pistachios into sides of cake if desired.  Refrigerate at least 1 hour or until frosting is set.




Friday, November 4, 2011

Banana Cake with Cream Cheese Frosting

Yep, it's another banana cake post!  This one was not baked by me but by my husband instead. Guess I am not the only banana cake lover in the family.  This banana cake was so delicious that I ended up having to bring it to work with me so I would not keep eating it as if it was the last cake on earth.  The night before I brought it to work I was having some beef stew for dinner.  Instead of having a bowl full of stew I decided to have only half a bowl for dinner and a big slice of cake. After doing that I just thought "this is no good - the cake HAS to go!"  It was a big hit at work and didn't last long. He found this recipe at Evil Shenanigans.  It looks like I will have to be sharing my blog with my husband.  He has been cooking and baking so much lately and he is so good at it!  Better than me....so I think it will be fun to share his dishes too! 

1 cup mashed ripe bananas
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 3/4 cups sugar
2 eggs
1 tablespoon vanilla

Frosting (my husband's recipe)

2 bars (8 oz each) cream cheese, soft
1 stick butter, soft
2 cups sifted powder sugar
1 teaspoon vanilla (coconut is good too)
coconut flakes (if desired on outside of cake)
chopped walnuts (if desired on top of cake)

Heat oven to 350 degrees F and prepare two 9" cake pans with non stick spray.

Peel your ripe bananas and mash them with a fork.  Pour the buttermilk into the bananas and mix well.  Set aside.

Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.

In a bowl of a stand mixer (or large bowl with hand mixer) cream the butter and sugar until well combined and lighter in color.  Add the eggs one at a time and then the vanilla.  Mix well.  Add the dry ingredients and the banana mixture in three installments, starting and ending with the dry ingredients.

Divide the batter between the two prepared pans.  Bake for 35 to 40 minutes, or until the cake springs back when lightly pressed and pulls away from the sides of the pan.  Allow the cakes to cool for 10 minutes in the pans, then turn out to cool completely on racks.

While the cake cools prepare the frosting by creaming the cream cheese with the butter, then adding the powdered sugar and vanilla. 



Fill and frost the cake, then chill for one hour before slicing. (Note:  this cake tastes better the next day.  Make sure to remove from refrigerator about one hour before eating since banana cake is heavy and tastes much better at room temperature.)



Tuesday, October 4, 2011

Banana Bread with Cinnamon Crumble Topping

I found this recipe in my "To Try" folder and it's from Bon Appetit, September 2008. I think it's about time that I try it already!  I hadn't realized that the recipes in there go back 3 years (and probably longer).  Part of me wants to just throw the whole bulging folder out and the other half says there's a reason I kept these recipes. So we'll see what happens. I kept a few and thrown out a few but have a ton more to check out.  Let's just say I am glad this one became a "keeper." It's very, very good. I've already made this twice in the past 3 weeks.  Had extra bananas that were way overripe just laying around and this recipe won out over trying a new banana cake recipe. Yes, it's THAT good.  My only change from the original recipe was adding dried cranberries since I have a bunch of these way too long already that I needed to use up. They are a perfect addition to this bread.  I doubled the recipe and made two so I have another one of these babies just waiting in the freezer for me!

It's apple season here again and I'm sure I will be bringing back a bunch of apples from Graves Mountain.  Hope to have a slew of new apples recipes to try. If you have any really good ones you'd like to suggest please let me know. I'll be having plenty of apples to use up and one can make but only so many apple pies!!!!

Makes one 9 x 5 in loaf

1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar
1/2 cup dried cranberries (optional)


Preheat oven to 350 degrees F.  Butter and flour 9 x 5 x 3 inch metal baking pan.  Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda and salt in medium bowl.  Whisk next 5 ingredients in large bowl until smooth.  Add dry ingredients; stir to blend.  (if using cranberries add and gently stir at this point).  Transfer batter to pan.  Mix 2 tablespoons sugar, 1 teaspoon cinnamon and brown sugar;  sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour.  Cool bread in p
an 30
 minutes.  Turn pan on its side, slide out bread, being careful not to dislodge topping.  Turn bread right side up and cool completely.


Tuesday, September 20, 2011

Banana Bars

I've baked these bars several times now and have finally taken same pics of them so I can share them with you!  These are really more cakey than you would think.  They are wonderful. I brought them to work the first time I made them and they were an instant hit!  The frosting is so good. So good in fact that  I got carried away and started eating it right out of the bowl, which is not good to do!  Also, you can replace the sour cream wth some yogurt if you like. I didn't have sour cream on hand the second time I made this so I just used strawberry/banana yogurt and it came out fine.  I found these over at Cafe Zupas.  Delicious!

Bars

1/2 cup butter, softenend
1 1/2 cups white sugar
2 eggs
 1 cup sour cream
1 teapsoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana

Preheat over to 350 degrees F.  Grease a 9 x 13 inch pan.

In a large bowl, cream together the butter and the sugar until smooth.  Beat in the eggs, one at a time, then stir in the sour cream and vanilla.  In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter.  Finally, mix in the mashed banana.  Spread evenly into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow the bars to cool completely before frosting.

Cream Cheese Frosting

1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar

In a bowl, combine the butter and cream cheese.  Beat until smooth.  Slowly add the powdered sugar and mix until completely smooth.


Thursday, April 21, 2011

Chocolate Banana Bread



It's been spring break here and we've been having a blast! We did end up going to Kings Dominion for my son's 12th birthday but the park closed early due to rain so we were all given rain tickets! It worked out great. Even though the park closed early (4:30) we were still able to go on all the rides with no lines. That means my son and his friend rode all the coasters several times with NO waiting! Wow....my friend Mike who joins us every year rode the Intimidator a total of either 8 or 9 times in a row. This is a 305 foot roller coaster with a 300 foot DROP!!! If I went on I'd never make it to the bottom....I'd have passed out on the way up! My son and his friend went on this several times and even sat front row during one of those times! When we went back again earlier this week the weather was beautiful but of course there were lines this time. We stood until closing and had another great day!



This recipe is a winner! I love all things banana bread and found this on one of my favorite sites Coleen's Recipes. I probably visit her site and copy her recipes more than anyone elses. They are just all so good! Thank you again Coleen for another terrific recipe! This bread is a banana and chocolate lover's dream. You have to add the chips...they just put it over the top! This was gone in no time and is also perfect to have with ice cream. My husband is the ice cream maker here and he has made several flavors in the past few weeks which I will be posting soon. Hope everyone has a lovely Easter and is enjoying spring break if you have children!!!!



1 1/4 cup mashed bananas

1/3 cup vegetable oil

1 tsp vanilla

1 cup white sugar

2 eggs

1 1/2 cup all purpose flour

1/2 cup baking cocoa

1 tsp baking soda

1/2 tsp salt

1 cup chopped pecans

1 cup semi sweet chocolate chips



Beat all wet ingredients and sugar together until well combined and smooth. Beat in dry ingredients just until combined, then stir in nuts and chocolate chips.


Bake in greased 8 x 4 in (I used 9 x 5 in) loaf pan in preheated 350F degree oven for 60 to 70 minutes or until toothpick inserted in center of bread comes out clean. Let bread cool in pan on rack for 15 minutes. Remove from pan and immediately wrap hot bread in plastic wrap and cool.

Wednesday, November 10, 2010

Banana Walnut Tart




Now this was one delicious dessert. I found this recipe in a cookbook called The Modern Baker by Nick Malgieri. I had gotten a book of his many, many years ago from the library and made the most delicious apple cake ever. Of course, I can't find that recipe and don't remember which book it was in but I did remember the author's name. When I saw this on the discount rack for $5.99 at Borders I just couldn't resist. I thumbed through it and was sold when I saw this recipe. I always have bananas here and there comes a point when you want to try something other than a banana bread or cake. I can't begin to tell you how much I enjoyed this. The bananas in the tart melt down when this is baked and they are all sweet and gooey. Perfect with the crust and nuts. Pretty simple to make too. So if you are normally saving bananas for a bread, give this a try instead. My bananas were not very ripe like those used in banana bread but just a great yellow color with only a very few spots. You don't want them overly ripe for this recipe.


I am off from work for the next few days and plan on taking in a movie with my son and a friend tomorrow and just do some clothes shopping on Friday. Did you know I LOVE to shop for clothes???? Not just clothes, but shoes, pocketbooks, cheap jewelry, scarves, make up, books....I can go on and on!!!!


I am including the recipe for the Sweet Tart Dough which worked great in this recipe but I would imagine you could you use any tart dough you would like. This dough is made in a food processor like most of the recipe and I just love that. So much less clean up and you dont' have a ton of bowls to clean.


Sweet Tart Dough

1 1/2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter cut into 8 pieces
1 large egg
1 large egg yolk
1 tablespoon water


Combine the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.


Add the butter and pulse repeatedly until the butter is finely mixed into the dry ingredients - you do not want any visible pieces of butter.


Add the egg, egg yolk and water. Pulse repeatedly until the dough forms a ball.


Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch thick. Wrap the dough in plastic and refrigerate it.


This dough can be kept in the refrigerator for up to 3 days.


The Filling

2/3 cup walnut pieces
1/2 cup light brown sugar, firmly packed
6 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup all purpose flour
1/2 teaspoon baking powder

Bananas and Finishing

3 large bananas (I used 4)
1/2 cup walnut pieces, coarsely chopped
1 tablespoon dark rum (I omitted this since I didn't have any)
One 10 or 11 inch tart crust, unbaked


Set a rack on the lowest level of the oven and preheat to 350 degrees F.


For the fillling, pulse the walnut pieces and brown sugar in a food processor fitted with the metal blade until the nuts are finely ground. Add the butter, egg, egg yolk, cinnamon, vanilla, flour and baking powder. Pulse to make a thin batter.


Cut the bananas into 3/4 inch slices. Arranges slices evenly over the crust. Pour the filling over the bananas and spread evenly with the back of a spoon or a small offset spatula. Scatter the chopped walnuts over the filling.


Bake the tart until the crust is baked through and the filling is set and nicely golden.


Remove the tart from the oven, place on a rack, and immediately sprinkle with the rum (if using that). Cool the tart completely before slicing.


*Note: I used pecans for the topping since I ran out of walnuts. This took about 30 minutes to bake. The instructions at that point kind of threw me because I like to see a number regarding how long to bake something, but just keep an eye on it after 15 or 20 minutes......


Thursday, October 28, 2010

Banana Cheesecake


I'm giving the apple recipes a break for a while (still have more to come). I came across this cheesecake in the Taste of Home Fall Baking Cookbook Magazine. I ALWAYS have overripe bananas here and since I love banana bread and cakes I thought I'd give this a try. I am not a big fan of cheesecake but enjoy a slice every once in a while. Especially if it's from Cheesecake Factory! The banana flavor really comes through in this cake. That is the first thing you taste. So you really have to love bananas to enjoy this cheesecake. I liked it but my husband didn't care for it at all. He thought it had a rum flavoring added to it, which it did not. Just vanilla. It baked up beautifully. I didn't have to put it in a water bath while baking it and it didn't crack at all. I have the sour cream topping on it only because the recipe called for it. Not hiding any cracks. There is another cheesecake that I make that is delicious and I will be trying that again soon but it has always cracked....I've done the water bath thing, left it in the oven to cool off, etc. Cracks....Anyhow this cakes just comes out looking beautiful, so if you want to impress, then give this one a try.

Crust

3/4 cup all purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1 1/2 tsps vanilla extract
6 tbs butter, melted

Filling

1 cup mashed ripe bananas
1 tablespoon lemon juice
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
2 tbs cornstarch
1/8 tsp salt
3 eggs, lightly beaten
1 cup (8 ounces) sour cream

Topping

1 cup (8 ounces) sour cream
1/4 cup sugar
1/4 tsp vanilla extract
1 cup assorted fresh fruit (if desired)

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in springform pan; place on a baking sheet. Bake at 350 degrees F for 10 minutes or until lightly browned. Cool on a wire rack.

Combine bananas and lemon juice; set aside. In a large bowl, beat the cream cheese, sugar, cornstarch and salt until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream, vanilla and banana mixture. Pour into crust. Place pan on a baking sheet.

Bake at 350 degrees F for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fresh fruit.

Friday, October 8, 2010

Banana Cake with Chocolate Frosting


Anyone who has been following my blog for a while now will know that I have a weakness for banana cake, bread, etc. I love trying different banana cake recipes and it helps since I always, always have bananas in my kitchen. My favorite fruit, but they can't be too ripe. I like them with a tinge of green. So, needless to say, once they get beyond having a few little brown specs on them, they are recipe ready!

I found this recipe at Lick the Bowl Good. Monica has a fabulous site with the most delicious looking cakes. My mouth waters every time she has a new one posted. This lady not only has great tasting cakes but they are decorated beautifully. My goal is to be able to present as pretty a cake as she does. Please check out her site if you are not familiar with it. You will not be disappointed.

I've made quite a few banana cakes and breads in the past and this has become one of my favorites. It is a bit lighter than the usual banana cakes and breads and has a wonderful flavor. I found the frosting to be a bit more of a thick glaze but that could be because I "fooled" around with it a bit. I made this into a bundt cake rather than a layer cake and did not need too much frosting. Regardless, it is delicious. I used a dark cocoa powder and I also added chocolate chips to the cake batter so it was very chocolatey indeed. I find with banana recipes you cannot go wrong adding chocolate and it would be really hard to add too much. The combo is just perfect.

We are headed to the beach again this weekend. They are having an oyster festival and I love fried oysters. Not raw, they MUST be fried!!! The weather here in Virginia is supposed to be just perfect - mid to high 70's......does it get any better than that? Good food and weather! I will try to remember to take some pics and post them when I get back. I always seem to get caught up in the moment and forget to take out my camera.....the food gets eaten rather quickly!!!

Have a great weekend everyone, and thank you Monica for a terrific cake!!!

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, softenend
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/2 cups mashed ripe bananas

Chocolate Frosting

1/2 cup (1 stick) butter
1/3 cup cocoa powder
1/3 cup evaporated milk or half in half
4 cups sifted confectioners sugar
1 tsp vanilla extract

To make the cake, heat the over to 350F. Grease and flour two 9 inch cake pans (I used a Bundt pan). Combine flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occassionally until you have a smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.

Bake at 350F for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the center and begin to pull away from the sides of the pan.

Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.

To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark shiny essence. Remove from the heat and stir in the confectioners sugar and vanilla. Beat with a mixer at low speed until you have a thick, smooth frosting.

To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of frosting evenly over the top. Cover with the second layer placed top side up. Spread the rest of the frosting evenly first over the sides and then covering the top of the cake.


For a Bundt cake bake at 350F for 55-60 minutes.


Wednesday, February 17, 2010

Coleen's Banana Pineapple Bread




School is finally back in session and boy is that ever a good thing! There are 2 hour delays for the rest of the week but hey, that works for me! Needless to say my son is not happy. He's just gotten so used to being home. Not only that but the poor thing has a report due and they have to present it orally. Why do they have these things? I absolutely hated getting up in front of the class to present a project. Awful. I can still remember how nervous I would get.


This delicious banana bread recipe comes from Coleen. She has one of my very favorite blogs and her recipes are wonderful. Please check her out if you haven't already. The bread is so flavorful and moist. It's a little different than your average banana bread since it contains pineapple and has coconut extract. Enjoy!


3 large eggs


1 1/4 cup canola oil


2 tsp. vanilla extract


1 tsp coconut extract


2 cups mashed bananas


2/3 cup brown sugar, packed


1 cup white sugar


1 snall can crushed pineapple


Whisk together in a large bowl all the above ingredients. After all is well mixed, stir in


3 cups all purpose flour


1 tsp salt


1 tsp baking soda


1 1/2 tsp cinnamon
1 cup of chopped pecans


Mix well with wooden spoon. Pour into 2 greased 8 x 4 in pans. Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean. Cool for 20 minutes in pan and then remove and cool on rack.


Saturday, February 6, 2010

Banana Cake with Cream Cheese Frosting




Well the monster blizzard came and buried us under 30 inches of snow....but at this point who is counting. I have not seen this much snow since I was living on Long Island about 30 years ago. I didn't like it then and I don't like it now! But I did promise my son that he and I and my husband will go outside with him and have a snowball fight and that does sound like fun. Don't think that will happen until tomorrow though. I have my hands full right now just trying to take out my little chihuahua so she can do her business. I have to clear a path for the poor baby.....You can barely even see the cars out there. Wonder when school will start back up. I have a feeling since they are calling for more snow, a light one though on Tueday, that there won't even be school this week. One thing I can promise you though is that you will never, ever hear me complain about the heat during the summer. No way......I will welcome it!!! Now on to the recipe for this delicious banana cake!




I've made several banana cakes in the past, one in particular, that goes directly from the oven, once it's finished baking to the freezer and not many can rival that cake. This comes close. It is really good with a strong banana flavor and using egg whites for a fluffy, lighter texture. I highly recommend this if you love your banana cake! I found this recipe in the latest issue of Country Magazine....no I am not a country girl by any stretch of the imagination but I happen to like the pictures in the magazine. I'm leaving the country living to our friend Ree, Pioneer Woman....she is a real life city girl, gone country. Do any of you have her cookbook? I have it and love it!!! Anyhow, give this cake a try if you like bananas, it is worth the extra effort!





2/3 cup shortening


1 1/2 cups sugar


2 eggs, separated


2 cups mashed bananas (approximately 4 medium)


1 cup milk


3 cups all purpose flour


1 1/4 tsp. baking powder


1 1/4 tsp. baking soda


1/2 tsp. salt





Cream Cheese Frosting (do NOT omit this...it's great on the cake)


1 pkg (8 oz) cream cheese, softened


1/4 cup butter, softened


4 cups confectioners' sugar


1 tsp. vanilla


dash salt





In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix until just combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.


In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 9 x 13 inch baking pan. Bake at 350 for 30 - 35 minutes (mine took closer to 45 minutes) or until toothpick in center comes out clean. Cool on a wire rack.


In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator.


Wednesday, November 25, 2009

200th Post - Banana Walnut Bread


I'd like to say thank you for all your kinds words and prayers that you left on my blog regarding my uncle. Even though I've never met any of you I still think of you as my friends and appreciate all your messages. I cannot believe that this is my 200th post!!! I don't think I've ever baked as much as I have since I started this blog 1 1/2 years ago! Many of you know that one of my favorites cakes is banana bread and this one is special to me since it is the recipe that Starbucks uses and it's great! When I visited King's Dominion Amusement Park this summer there was a Starbucks in the park. They had recipe cards they were giving out at their counter with their banana bread recipe. I was thrilled since not only do I love their cafe mocha's but I'm crazy about their banana bread too!


I'm wishing all of you a very Happy Thanksgiving. My husband and I and our son will be heading to the beach for the holidays and I am looking very forward to getting away and walking on the beach (even though it's cold) and visiting different restaurants!!!


Starbucks Banana Walnut Bread


2 cups flour

1 tsp baking soda

1/4 tsp salt

1 egg

1 1/8 cup sugar

1/2 cup vegetable oil

2 tbsp buttermilk

1/2 tsp vanilla extract

3 ripe medium large bananas, mashed

1/2 cup + 1/3 cup chopped walnuts


Preheat oven to 325 degrees F. Grease a 9 x 5 loaf pan and dust with flour.

Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped walnuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.

Friday, October 2, 2009

Lime Banana Coconut Cake



This recipe comes courtesty of Reeni of Cinnamon Spice & Everything Nice. It's a great cake and one of those recipes that when you see it makes you want to immediately make it! I seem to always have extra ripe bananas on hand so this was perfect. The lime gives it a little extra zing and really makes it stand out. So the next time you have extra bananas that are a bit too ripe, instead of making a banana bread, try this recipe! Thanks Reeni for another great recipe!

Have a great weekend everyone. We are going to the Virginia State Fair on Sunday. Hope the weather is good since it's no fun to walk around in the rain!

1 cup unsweetened coconut flakes
1/2 cup sour cream
1 cup mashed bananas (about 3)
1 tablespoon grated lime zest (about 3 limes, save them after zesting for the glaze)
1 teaspoon vanilla extract
2 cups sifted all-purpose flour (sift first, then measure)
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
Lime Glaze to follow

Preheat over to 350F degrees. Butter and flour a 9-inch springform pan.

In a dry saute pan toast the coconut flakes over medium low heat until golden brown, turning often. Set aside.

In a medium bowl beat the sour cream, banana puree, lime zest and vanilla together about 2 minutes with an electric mixer on low.

In a large mixing bowl combine flour, sugar, baking soda, baking powder, 3/4 of the toasted coconut and salt. Add the butter and 1/3 of the banana puree. Beat for a minute on medium speed. Add another third of the banana puree and beat until well incorporated. Repeat with the last third of the banana puree.

Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes and remove the sides. While still warm, brush with glaze.

Lime Glaze

Juice of one - two limes
Confectioners' sugar

Make a very thin glaze, start with the juice of one lime and gradually add the sugar a little bit at a time. Whisk well. If it gets too thick add more lime juice, it should be very thin. Almost a watery consistency.

Poke holes in the cake with a chop stick or butter knife about an inch apart over the entire cake while still warm. Brush with glaze over the cake and especially into the holes. Repeat.

Let the cake finish cooling. Use the remainder of the glaze to make a thicker icing. If there isn't any left, start again with the juice of one lime, add confectioners' sugar a little bit at a time and whisk well. This should be thicker than the first glaze but not as thick as a standard frosting. Taste - it should have a very strong, pronounced lime flavor. Add more lime if needed. Once the cake is cooled, glaze and sprinkle the rest of the toasted coconut.

Saturday, September 26, 2009

Mom's Banana Apple Bread



It's been a rainy day here. I had lunch with a friend today that I hadn't seen in nearly two years so we played a lot of catch up. Ever since I have moved my dad down here to Virginia from Long Island I find I have less and less time to get together with friends. He is in a dementia unit in a Veterans Home down in Richmond where I also have a house and my two older sons live. Between visiting my dad, my mom and stepdad, my older son and wife and granddaughter, my middle son, spending time with my husband and 10 year old son.....I do find it hard sometimes to fit in time with friends. It really is important to get together with friends. Girlfriends are what keep you sane!!! Don't think I am kidding here, because I am quite serious. We share our happiness, sadness, triumphs, joys and miseries with our girlfriends. Who in the world can understand us like our girlfriends...no one. I've learned so much from 2 older girlfriends that I had for many years that have passed on. These ladies had so much wisdom and I learned a lot from them. They were both older than my own mom! I loved them dearly. I also have some friends that are my own age and then there are a few that are quite a bit younger. You learn different things from different people. Moving on here.......

I found this recipe at Hot Oven Warm Heart. This is a terrific banana bread recipe that is very different from any other ones I've made since it contains cooked apples. It is a really good bread and I definitely recommend it. It's especially great for this time of year when apples are in season and it's a nice twist on the usual banana bread.

For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed brown sugar
2 Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

For the banana bread:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
8 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)

Before you start:
Position a rack in the center of your oven and preheat the oven to 350F. Lightly butter and flour a 1 1/2 quart loaf pan.

To make the apples:
Preheat a medium skillet over medium high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

To make the banana bread:
In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg and salt. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.

Tuesday, August 18, 2009

Chocolate Bottom Banana Bars


As most of you know by now, if you've been following my blog, if a recipe has the word banana in it, then I'm game....Love bananas and especially can't resist a recipe if it contains chocolate, too! Come to think of it there really are not too many cake or cookie recipes I can resist! I found this recipe over at Bunny's Warm Oven. What's really wild is that she is posting a recipe of mine while I am posting about a recipe of hers! Isn't food blogging fun? Knowing someone else has tried something I've baked and enjoyed it just makes my day. It is especially flattering when you see this in print. I still get all excited when someone posts something I've made and I hope this feeling continues....

This recipe is sooo good. I could not stop "picking" at these all day. I kept thinking "well just a little more" and before I knew it most of the pan was gone. My husband helped with this "picking" also. My son isn't crazy like we are about banana cakes. That just leaves more for us!

This will probably be my last post for about a week or so. We are heading to the beach on Thursday and will be back the middle of next week. I just hope it stays as hot at the beach as it is here right now. Very hot and humid here....whew!

Have a great week and here's Bunny's recipe:

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups mashed bananas
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup baking cocoa
1 cup chocolate chips

In a mixing bowl, cream butter and sugar. Add egg, vanilla and bananas, beating thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add to creamed mixture and mix well.
Divide batter in half. Add cocoa to one portion of batter. Spread that in the bottom of a greased 9 x 13 in baking pan. Spoon remaining batter on top, swirling gently with a butter knife if desired and sprinkle with chocolate chips.
Bake at 350 degrees for 30 minutes or until batter tests done with toothpick. Cool and cut into 24 squares.

Thursday, July 2, 2009

Banana Bread with Cream Cheese and Cherries


I know, it's another banana bread. It's hard for me to not make banana bread when I have a husband that constantly snacks and diets on bananas. There is usually a supply of bananas coming in here daily! I kid you not! So, at some point, there will always be a bunch that are overripe. I like bananas that still have a little green to them. I also thought I ate a lot of bananas. Ha! Nothing compared to my husband. My son kids him and says he will soon have a banana stem growing out the top of his head!

I found this recipe in an older Philadelphia Cream Cheese cookbook that I bought from a thrift store. I LOVE thrift stores. They are so much fun to rummage through and you just never know what you will find. Anyhow, I've never made a banana bread before that uses cream cheese. I added cherries on top really just for the hell of it. The cherries really held up well and didn't sink like I thought they might. This banana bread is very, very flavorful. A bit drier than others I have made but still a good one. I also added 1 teaspoon of vanilla....

1 8 oz package Philadelphia cream cheese, softened
1 cup sugar
1/4 cup margarine (I used butter)
1 cup mashed ripe banana
2 eggs
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts

Combine cream cheese, sugar and margarine (butter), mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing just until moistened. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 F for 1 hour and 10 minutes or until wooden toothpick inserted near center comes out clean. Cool 5 minutes; remove from pan. Serve with additional cream cheese, if desired.

Wednesday, May 27, 2009

Banana Crumb Muffins


This is a 5 star recipe that I found at Allrecipes. Mostly all of the recipes I have found at that site that have 5 stars are terrific. These are no exception. I have to say that this is the first recipe I have made where the streusel really stood out. A lot of the time the streusel topping ends up becoming somewhat flat and baking into the cake! Not with these. They are very, very tasty and easy to make. Great for breakfast or a snack....

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
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg 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.

Thursday, May 14, 2009

Jamaican Banana Bread


I found this recipe recently from a newspaper. I have absolutely no clue as to which newspaper though. My pile of recipes that I want to try has grown from a few to a stack that are bulging out of a folder. I don't know when I will ever find the time to try them all. And of course, I add more all the time! Seems every day I want to try something I have seen on someone else's blog so I don't get around to making anything from my pile! Oh well......I did make this! It is a very, very good banana bread. I didn't have any of the oil the recipe calls for so I just used vegetable oil and the bread turned out great. It has a wonderful flavor and the next time I make it I might try using some coconut. I also used the lemon juice instead of rum, but I might try the rum next time too.

1 1/2 cups flour, plus another tablespoon for coating the nuts
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup coconut, grape-seed or light peanut oil, or a mixture of all three (I used vegetable oil)
3/4 cup light brown sugar
1 cup mashed ripe bananas
3 or 4 tablespoons dark rum or lemon juice
2 teaspoons ground allspice
1 cup chopped walnuts

Preheat over to 350 degrees F. Butter a 9x5 inch loaf pan or a 6 cup ring mold pan or cake pan, and dust lightly with flour. Sift together the flour, baking powder, baking soda and salt and set aside.

Combine eggs, oil and sugar in a large bowl, and beat vigorously with a wire whisk or an electric hand mixer for a few minutes until well blended. Add the mashed bananas, rum or lemon juice, and allspice and beat until just smooth.

Stir in the flour and leavening, mixing only until blended. Coat the walnuts all over with the 1 tablespoon of flour and stir into the batter. Spoon the batter into the prepared pan and shake the pan gently to settle the batter.

Set the filled pan in the middle of the oven and bake the bread for 55 minutes or until a tester inserted into the center comes out clean, but still moist. When done, set the pan of bread on a wire rack and cool for 10 minutes. Then turn the bread out of the pan and serve warm, if desired.

(I never have banana bread warm and I always let it cool off 90% and while it is still very slightly warm wrap it in plastic wrap and then tin foil and have it the next day. It has always tasted much better this way.)

Thursday, March 26, 2009

Curry-Crusted Bananas


This recipe comes once again courtesy of Paula Deen and was also another "husband requested" one. My husband just loves Paula Deen and he had seen her make these on the Food Network. He had been asking me if I had curry and I told him, yes I did. Then a few days later he asked if I had curry and I said I did. He wanted to be SURE I had curry and I told him "YES I DO!" Anyhow, I finally decided to give them a try and I crushed my cornflakes and melted the butter that the curry was supposed to be mixed into. Well, guess what? I'm all set to go and I have NO curry!!! Did I feel stupid.....yes! Too late to turn back at this point so I just dipped the bananas in the melted butter and cornflakes and sprinkled on some cinnamon sugar. My husband loved these but to me they were just ok. Not my thing. I'm posting them because even though I didn't care much for them, some of you may like them. My husband raved about them so that should give you an idea of how they are!!!! I will try them again, this time WITH curry! That may cut down some of the sweetness from the banana.....just make sure the bananas are firm otherwise they will become too soft while baking.

4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar, for sprinkling, optional

Preheat the oven to 450F.
Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.