Posts filed under ‘banana’

Banana Cake with Milk Chocolate Frosting

My daughter takes after me – she likes her bananas under-ripe. Once bananas start to get little brown flecks in them I don’t want anything to do with them (eating plain of course, the riper the better for baked goods!). Since, Alana and I eat bananas for breakfast every morning we rarely have enough left over for baking, but when we do it’s a real treat. Sometimes, we just want something a little different than our old standby banana bread. This fit the bill and was a nice change. Moist and delicious!

Banana Cake with Milk Chocolate Frosting
for the cake
1/2 cup butter, melted
3/4 cup sugar
1 tsp vanilla
3 ripe bananas
4 tbsp yogurt or sour cream
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
2 cups flour
1 cup milk chocolate chips

For the frosting
1 cup milk chocolate chips
1/4 cup butter
1 cup powdered sugar
2 tsp (or more!) milk


Preheat oven to 350 F.
To make the cake grease a 13 x 9 baking dish. Combine the butter, sugar and vanilla in a stand mixer and mix well. Mash bananas and add to butter mixture. Stir in yogurt and eggs, mixing well. Whisk together the dry ingredients in a separate bowl, then add to the batter, stirring until blended. Fold in chocolate chips.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

To make the frosting melt the chocolate chips in the microwave or the top of a double boiler and cool slightly. Place butter and chocolate in the bowl of a stand mixer and beat for 2 minutes on medium-high speed. Add powdered sugar and continue mixing. Add the milk about 1/2 tsp at a time until the frosting is a spreadable consistency. Pour over cooled cake; slice and serve.

Source: Cate’s World Kitchen


February 22, 2011 at 5:00 am Leave a comment

Banana Pancakes

One of my favorite things about Sunday’s are making a delicious breakfast for my husband and daughter. It gives us a chance to sit down and eat breakfast as a family, enjoy something other than cereal, and it gives me a chance to try new recipes. Win, win, win! It’s becoming even more fun now that Alana is eating pretty much everything we eat. She is so funny to watch and thoroughly enjoys a good meal. These banana pancakes were a hit with everyone. They are perfect topped with some banana slices and maple syrup.

Banana Pancakes
4 Tbsp unsalted butter, plus additional for greasing the pan
1½ cups all purpose flour
2 Tbsp sugar
2½ tsp baking powder
¼ tsp. salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp. vanilla extract
Additional banana slices, for serving
Maple syrup for serving

Preheat the oven to 200˚ F.  Melt the butter in a microwave safe bowl; set aside to cool slightly.  In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine.  In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend.  Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter should be slightly lumpy).

Heat a pan or griddle over medium heat.  Grease lightly with butter.  Drop the batter in 1/3 cup portions onto the heated cooking surface.  Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes.  Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more.  Transfer finished pancakes to a plate in the warm oven while you use the remaining batter, re-greasing the pan as needed.  Serve warm with maple syrup and sliced bananas as desired.

Yield: about 8 pancakes

Source: Annie’s Eats originally from Williams Sonoma

February 15, 2011 at 6:00 am Leave a comment

Strawberry Banana Muffins

Sometimes I wonder why I haven’t tried certain combinations before. Like strawberry banana muffins, for instance. Strawberry-banana is by far my favorite yogurt flavor and smoothie flavor, so why hadn’t I tried it in muffins before? Well, I’m glad I finally did. The strawberries create little juicy pockets and double to keep the muffins moist. Yum. If you’re looking for a new muffin to try I would recommend these, especially while fresh strawberries are in season.

Strawberry Banana Muffins
2 1/4 Cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 Cup fresh strawberries, diced
3/4 Cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas, mashed
1 tsp vanilla

Preheat oven to 350 degrees. Line muffin pan with 18 paper liners.

In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour. 

In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined – do not over mix the batter or you will have tough muffins

 Fill the muffin cups with the batter, place in the oven and bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.

Source: The Crepes of Wrath

March 29, 2009 at 7:17 pm 1 comment

My favorite banana bread

This is the recipe that my Grandma and Mom have always made. The photo copy I have is the from an old newspaper article my Grandma clipped many years ago. No matter how many banana bread recipes I try, nothing ever seems to compare to this one. Now, I realize that many people do not like to bake with bisquick, but I promise if you try this recipe you will not be disappointed. I have to keep bisquick on hand for this recipe alone. I LOVE it. It is so moist and flavorful. It is extremely simple, and is called a one pan bread because you can mix it directly in the loaf pan (although I never do).

One Pan Banana Bread


1/3 Cup vegetable oil

1 ½ Cups mashed ripe bananas (about 3-4)

½ tsp vanilla

3 eggs

2 1/3 Cups Bisquick

1 cup sugar


Preheat oven to 350. Generously grease the bottom of a loaf pan. Stir all ingredients in a bowl (or the loaf pan you are baking bread in) with a fork until moistened; beat vigorously 1 minute. Bake until a toothpick inserted comes out clean (55-60 minutes).

August 18, 2008 at 7:47 pm 2 comments



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