Tag Archives: Bananas

September 4, 2012 · 2:30 am

Banana Muffins with Brown Sugar Glaze


I found this recipe on a great food blog called That’s So Yummy and they call for brown sugar cream cheese frosting. But you all know how I feel about waiting for baked goods to cool before I frost them. So I combined this recipe with my donut muffin topping and VOILA. When The BF tasted one he said, “Is there BUTTER on these?! You’re gonna give me a coronary…” And then he happily ate 2 more. We call that success.

On the menu:
Banana muffins with brown sugar glaze
Makes 14 muffins
Adapted from this recipe at That’s So Yummy

1/2 cup unsalted butter, softened to room temperature
1 cup sugar
1 egg
3 very ripe bananas, mashed
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup milk
2 tsp vanilla

Preheat oven to 350 degrees and line a cupcake tin with muffin papers.

In a large bowl, combine butter and sugar with an electric mixer. Blend in the egg. Add mashed bananas and stir with a spoon until incorporated. Add flour, then baking soda, then baking powder, then cinnamon, then nutmeg, then salt. Mix all ingredients together by hand with a large spoon. Add milk and vanilla and stir until combined.

Fill each muffin cup to almost full (5/6 full). Bake for around 37 – 40 minutes or until tops are light brown in color. Remove muffins from tin and let cool for 5 minutes before glazing.

Glaze:
1/4 cup light brown sugar
1/4 cup butter
1/2 tsp cinnamon

In a small saucepan, melt butter and brown sugar together over low heat. Pour into a shallow bowl and whisk in cinnamon. Note: this mixture will probably separate, so you might have to whisk it back together every 3 – 4 muffins.

Dip the top of the muffin in the butter/sugar mixture and let cool on a wire rack. Or, eat every single muffin before they cool. I won’t blame you.

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January 6, 2011 · 2:00 am

I’m Going (going) Back (back) to Cali (cali)

As many of you may or may not know, I feel that New York is played out. After living for 6 years in this little bubble where I miss out on little luxuries like driving in cars and walking barefoot through the grass and whatnot, I am pretty sure there are nicer places to spend the next 80 years of my life. I’m gonna go ahead and put Southern California on the top of that list.

Exhibit A: In ‘N Out
Do I really need to explain this? If you’ve never had In ‘N Out… just trust me. Two words: toasted buns.

Exhibit B: Rockin’ Baja Coastal Cantina
The morning before I went to Rockin’ Baja, The Boyfriend asked, “Do you like surf and turf?” I couldn’t even speak. Didn’t he know me at all? For lunch we got a bucket (yes, a bucket) of carne asada, shrimp, chicken, and lobster with tortilla shells and endless condiments to go with it. And a pitcher of margaritas… the rest of that day is blurry.

Exhibit C: Cousin’s Candy Shop in Old Town San Diego
I was like a kid in a candy store! (see what I did there?) All the candy is $2.80 a pound, and they have every kind of bulk candy you can dream of. I got 2 of everything I had never heard of, and multiples of those I had. Cousin’s makes their own fudge and caramels and I danced through the streets of Old Town (blame the margaritas, the sugar, whatever) eating my candy and basically loving life.

As you can see, I had a really, really nice time in California. In addition to this culinary tour of fats and sweets, I was treated to a homemade Hawaiian feast and then sent home with a loaf of Famous Kona Inn banana bread (thanks, BF’s grandma!).

On the menu:
Famous Kona Inn banana bread
Makes 2 loaves

2 1/2 cups flour
1 tsp salt
2 tsp baking soda
1 cup vegetable shortening
2 cups sugar
2 cups ripe mashed bananas (about 6 bananas)
4 eggs, slightly beaten

Preheat the oven to 350. Grease and flour 2 8 x 4 x 3-inch loaf pans.

Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, and eggs. Add the combined dry ingredients and stir only until the batter is thoroughly blended.

Pour into the prepared pans and bake 50-60 minutes, or until a toothpick inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.

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September 30, 2010 · 2:00 am

Just a Nibble

Sometimes I read other food blogs and I feel inspired. And then there are times when I read food blogs and feel legitimately angry that I didn’t think of this first.

photo c/o Because I'm Addicted

Banana bites! Not healthy in the least, but what a delicious and adorable dessert. You could also roll the slices in caramel or toffee and sprinkle them with jimmies or Nerds or rice krispies. Good thing I have all the ingredients for this in my kitchen as we speak. Or maybe not a good thing at all.

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September 9, 2010 · 2:00 am

Mid-Week Comfort Food

Sometimes when things are stressful in life, in work, whatever, I come home and I want to cook but then I see the loaf of potato bread, the jar of peanut butter, and the ripe banana and I think, “Mom would totally let me have this for dinner right now.” This sandwich is a glorified and indulgent take on your standard PB&B (that’s peanut butter and banana for those of you not so quick on the uptake) and is more dessert than dinner but why the heck not?

The recipe is simple and the results are faaaantastic. Just make your standard peanut butter and banana sandwich to start.
Next, melt 2 Tbsp of butter in a frying pan and fry the sandwich on both sides for around 4 minutes, or until the bread browns.
In a shallow plate, mix together 2 Tbsp of sugar and 1 tsp of ground cinnamon. Once your sandwich is fried, dip it in the cinnamon sugar so both sides are coated.

And voila. Now… isn’t that better?

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