Posts Tagged ‘bananas’

For this week’s Tyler Florence Fridays, Scott and I whipped up some banana and pecan pancakes with maple butter. These were really good – I really liked the pecans (I left them chopped) in with the pancakes, it almost reminded me of eating a banana nut muffin. The only thing I’d do differently next time, is mash up the bananas and add to the batter as opposed to adding slices at the end.

In order to help beef up the nutritional content, I added two tablespoons of chia seeds to the batter. They don’t change the taste of the pancakes at all, but they do add a nice dose of Omega 3s as well as all kinds of other good nutrients.

We also cut the butter recipe in half and had PLENTY for the full batch of pancakes. The maple butter was good, but not my favorite part. I’m not sure the melted butter was a necessity at the end of the recipe, so I might try cutting it out next time to save on some calories. These were mighty delicious just the way they are though!

Tyler Florence's Banana and Pecan pancakes with maple butter

Tyler Florence's Banana and Pecan pancakes with maple butter

Banana and pecan pancakes with maple butter
Tyler Florence, Food Network

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans.

Maple butter:

2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings


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Banana was the ingredient of choice for September’s Cupcake Hero challenge … and I LOVE bananas! There were so many combinations to choose from, I couldn’t decide. So I enlisted hubby’s help. He suggested going with a banana cupcake with marshmallow filling and peanut butter frosting. (Click on the image below to see the Cupcake Hero Flickr site.)

cupcake hero

I chose Martha Stewart’s banana cupcake (amazing), classic jar of marshmallow fluff (delicious even if it’s chock-full of unhealthy things), and peanut butter frosting from Beantown Baker (who obviously has some seriously yummy cupcake recipes if you haven’t noticed.)

banana cupcakes with marshmallow fluff and peanut butter frosting

banana cupcakes with marshmallow fluff and peanut butter frosting

While I loved all of these elements separately, together it was too much. Delicious, but too much! I’ll definitely be making these again … just not together probably.

Banana cupcakes
From Martha Stewart

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

banana cupcakes with marshmallow filling and peanut butter frosting

banana cupcakes with marshmallow filling and peanut butter frosting

Kathleen’s Peanut Butter Icing – via Beantown Baker

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Check out Beantown Baker’s great post on how to assemble filled cupcakes.

All together now

All together now

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Oat bran has been all over the blogs I read lately. Kath, Heather and Jennifer have been raving about it. (Even though Heather says she’s oat-branned-out.) It’s made appearances on Chocolate-covered KatieCarrots ‘n’ CakeThinspired and Confessions of a SAHM.

Always one to try new things and see what all the rage is about (that’s how I fell in love with almond butter, remember?), I picked up some oat bran from the bulk section of our grocery store. I figured at 63 cents for approximately cup and a half of oat bran I could afford to not like it. But, at least I could said I tried it.

banana nut bread oat bran

banana nut bread oat bran

I really liked this! I loved how quickly it cooked up and that it’s really smooth. And even though my banana wasn’t quite ripe enough, it still was totally delicious. There are several recipes I want to try out there now that I know I like it. I’m actually looking forward to trying it in some baked goods, too. Don’t get me wrong, I still love my steel-cut oats, but this is a nice change of pace.

nectarine & banana w/ almond butter

nectarine & banana w/ almond butter

I had the rest of the banana (with almond butter, of course) and a nectarine with this. I got the nectarines at Sam’s Club and they aren’t quite ripe enough to pull apart normally, but they are still quite tasty! (Plus, I like my fruit a little on the ‘crunchy’ side – yes, I”m weird.)

Banana nut bread oat bran
from Chocolate-covered Katie

1/4 cup oat bran
2/3 cup milk (I used almond milk)
1/3 cup water
1/2 banana
2 tbsp. walnuts
1-2 tbsp sugar (optional)

In small pot, stir together oats, milk, water and optional sugar

Cook until almost done – I think mine took about 4 minutes – then add banana and walnuts.

Leave on heat for another minute or so, until banana heats up. Serve & enjoy!

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Homemade banana bread Larabar

So good, and SO easy. 

If you’ve ever had a Larabar, you’re probably addicted to them like I am. And that can be an expensive addiction at $1.50-$2 a pop. Which is why I was so excited to see this recipe for making your own at home. (Seriously, it was only a matter of time before someone figured it out – I mean, the ingredients are only bananas, almonds and dates.) 

Thanks to Angela at Oh She Glows for sharing this recipe. These really are to die for. (The picture doesn’t do it justice, I swear.)


homemade banana bread larabar

homemade banana bread larabar

1/4 cup dates
1/4 cup banana (about 1 small, very ripe banana)
1/3 cup almonds (You can use a tiny bit less – I had some almond crumbs leftover) 

Slice banana and put on baking sheet lined with silpat. Bake at 175 for about 2 hours or until bananas are dried. Cool.

Put bananas and dates into food processor and process for 1-2 minutes or until mix forms a ball. 

Remove banana mix and add almonds to processor. Process for 1-2 minutes or until fine crumbs form.

Add almonds to banana mix and mix with hands until incorporated. 

Divide into two and form into bars. Eat right away or wrap and refrigerate.


Nutritional info: 

Calories: 193
Fiber: 5 g

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