Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

by | Aug 20, 2018 | 0 comments

Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires.  As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why?  They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!   

Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

Chocolate Chip Banana Muffins
Print Recipe
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Chocolate Chip Banana Muffins
    Print Recipe
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Ingredients
      Servings: Muffins
      Instructions
      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
      Recipe Notes

      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

      Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

      Spiced Banana Tarte Tatin

      Spiced Banana Tarte Tatin

      by | Nov 1, 2016 | 0 comments

      So few ingredients never tasted so good!  Spiced Banana Tarte Tatin is a simple yet stunning dessert, and served individually, fantastic for an intimate gathering.  Banana slices sweetened with brown sugar and lightly spiced with cinnamon, cardamom and ginger makes for a delicious syrupy sauce.  Flaky golden puff pastry provides the base to cradle all the sweet goodness to the table.

      When choosing to make this recipe I quickly realized I did not own 1” high ramekins.  So on the hunt I went with little success for the exact size.   I did manage to find 5” wide ramekins that were 2” high.  On the trial run however, the puff pastry did not cook thoroughly nor did it brown since the sides of the ramekins were too high.   It just ended up to be a flat, pale and limp crust, in other words, a big FAIL!

      Of course the local search continued because I wasn’t about to give up that quickly.  As luck would have it, I stumbled upon an approximate 5” x 1” ceramic dish.  The oddly purple ceramic dishes were found in the pet section of the dollar store, yes they are pet food dishes!  Judge me if you will but they worked wonderfully with their slightly tapered side and appropriate height.  Use what will work,  just be sure to they are 1” high.  The height is key in this recipe to obtain golden flakey pastry.

      I love this recipe because it’s simple yet elegant and can be put together at the last minute with everyday ingredients.  Enjoy!

      Recipe Source:  Adapted from Epicurious Banana Tarte Tatin

       

      Banana slices baked with brown sugar, butter and spices, topped with puff pastry.
      Spiced Banana Tarte Tatin
      Print Recipe
      Banana slices baked with brown sugar, spices and butter, topped with golden puff pastry.
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        30 minutes
        Banana slices baked with brown sugar, butter and spices, topped with puff pastry.
        Spiced Banana Tarte Tatin
        Print Recipe
        Banana slices baked with brown sugar, spices and butter, topped with golden puff pastry.
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉. In a small bowl combine brown sugar and spices. Smear 1 tbsp of butter onto the bottom of each 5" round x 1" high ramekin. Sprinkle an approximate 2 tbsp brown sugar spice mix over butter. Slice bananas into approximate 1/8" slices and arrange in a concentric circle over the brown sugar, overlapping each slice just slightly. Drizzle 1 tsp rum evenly over bananas.
          2. Cut puff pastry rounds to fit the ramekin and prick with a fork. Lay pastry over bananas, tucking in the edges. Arrange ramekins on a large cookie sheet to catch any drips. Bake in preheated oven for 30 minutes until puff pastry is puffed and golden. Remove from oven and allow to rest for 1-2 minutes. Invert each ramekin onto serving plate and serve with vanilla or caramel ice cream.

          Cardamom Banana Bread French Toast

          Cardamom Banana Bread French Toast

          by | Aug 30, 2016 | 0 comments

          French toast like you’ve never had it! Cardamom Banana Bread French Toast is a yeasted bread loaded with bananas and pecans.  Making it a delicious take on traditional french toast.  The yeasted banana bread is like regular bread but with mashed bananas like a banana loaf.  It’s slightly heavier than regular bread but not as dense as a banana loaf giving you banana loaf taste without being too heavy.  The resulting bread is also nutty and not overly sweet, it nicely soaks up the eggs and cream without becoming too soggy.

          The idea of a yeasted banana bread comes from the book Spilling the Beans.  A book that I am currently a little obsessed with at the moment I will admit. I  found the book by accident one day on the way to a friends. It was in a box of free cook books on someones front lawn. My husband saw the sign and suggested we take a look.  I remember grumbling about not wanting someones old books but I went over anyway.  Good thing I did!!  I walked away with about 10 cookbooks that day, but Spilling the Beans is my favourite of the pile.  Authored by Julie Van Rosendall and Sue Duncan, it’s a great display of how to use beans in a variety of different ways.  A few certainly surprised me, in a good way.

          We’ve all heard it “breakfast is the most important meal of the day” and bananas are a great way to start your day right. Their numerous nutritional benefits and versatility are why bananas are one of my favourite fruits. Want to know more? Well-Being Secrets has an amazing article that will have you bananas for bananas. Check it out at http://www.well-beingsecrets.com/bananas-health-benefits/

           

          I love this recipe because the bread is not only great for french toast, it’s terrific toasted with butter and honey or peanut butter, oh ya!  Have your french toast on the weekend and toasted banana bread on Monday.  Without a doubt it’s a sweet and simple way to start the week.  Enjoy!

          Recipe Source:  Inspired by Yeasted Banana Bread, Spilling the Beans

           

           

          Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
          Cardamom Banana Bread French Toast
          Print Recipe
          A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
            Servings
            8 slices
            Servings
            8 slices
            Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
            Cardamom Banana Bread French Toast
            Print Recipe
            A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
              Servings
              8 slices
              Servings
              8 slices
              Ingredients
              Yeasted Banana Bread with Cardamom
              French Toast
              Servings: slices
              Instructions
              Yeasted Banana Bread with Cardamom
              1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
              2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
              3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
              French Toast
              1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
              2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
              Recipe Notes

              Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.