You are currently browsing the category archive for the ‘Banana’ category.

Just like everyone else, I also have a long list my tried and tested [and improved!] banana bread recipes but that does not stop me from tinkering with a new recipe whenever I have some ageing bananas around. While I am not adverse to nuts in my banana bread, I tend to sidestep walnuts in favor of pecans or hazelnuts. Similarly, instead of chocolate chips, I will invariably resort to chopped dark chocolate or even Nutella because they melt to form larger pockets of chocolaty goodness. This particular recipe is part of the Bon Appétit collection of baking essentials and gets its signature taste from the earthy tones of unrefined dark brown sugar. A liberal dose of mascarpone cheese helps to keep the texture moist without the batter turning dense or sticky which, I believe, can only be the hallmark of a ‘best’ banana bread.

BA’s BEST BANANA BREAD

Ingredients:

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

3/4 teaspoon kosher salt

1 cup dark brown sugar, packed

1/3 cup mascarpone or Greek yogurt

1/4 cup unsalted butter, room temperature

2 large eggs, room temperature

4 large very ripe bananas, mashed

1/2 cup chopped semisweet chocolate

1/2 cup chopped walnuts

Method:

  • Preheat oven to 350°. Lightly coat a 8 ½” x 4½” loaf pan with nonstick spray and line with parchment.

  • Leave a generous overhang on long sides. Whisk flour, baking soda, and kosher salt in a medium bowl.

  • Using electric mixer on medium-high speed, beat the brown sugar, mascarpone, and butter in a bowl.

  • Beat till light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition.

  • Scrape down sides and bottom of bowl. Reduce speed, add flour mixture, and mix until just combined.

  • Add bananas and mix until combined. Fold in chocolate and walnuts. Scrape batter into prepared pan.

  • Smooth top and bake bread until a tester inserted into the center comes out clean, for 60-65 minutes.

  • Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let it cool completely.

Bon Appetit’s Best Banana Bread

Though I usually like pecan nuts in my banana muffins, I had unfortunately run out of my favorite nuts and found myself having to compromise with a bag of macadamia nuts lost in the depths of my kitchen cupboard. A quick Google search for Banana Macadamia muffins landed me on Turntable Kitchen’s blog and it was their quirky punch line rather than the muffin recipe that caught my eye. “We are young people who are both grown up and completely immature.” Since my crazy self could, wholeheartedly, relate to this largely accurate picture, I simply took the plunge and baked their super comforting banana nut muffins. One should not take life too seriously.

BANANA & MACADAMIA NUT MUFFINS

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1 1/2 teaspoons baking soda

1/4 teaspoon kitchen salt

1/4 teaspoon freshly ground nutmeg

3 large, ripe bananas, mashed

1/4 cup caster sugar

1/4 cup brown sugar

1 stick unsalted butter, melted

1/4 cup whole fresh milk

1 large egg, room temperature

3/4 cup unsalted macadamia nuts

Method:

  • Preheat your oven to 350 degrees F. Line 12 muffin cups with cupcake liners or papers.

  • Sift together the flours, baking soda, salt, and freshly grated nutmeg into a large bowl.

  • Combine the mashed bananas, sugars, butter, milk, and egg into another mixing bowl.

  • Carefully fold in wet mixture into the dry ingredients. Stir in half of macadamia nuts.

  • Divide batter among the prepared cups and sprinkle the tops with the remaining nuts.

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

  • Cool in pan for 5 minutes, then turn out to cool completely. Makes one dozen muffins.

Banana & Macadamia Nuts

While these banana muffins might look cute enough to be lunch box treats for kids, I would recommend saving them for a grown-up tea party.  To please your younger guests, you would probably make them with candied cherries and milk chocolate chips but the recipe from Manila Spoon invariably works better with tart cherries [using Seeberger’s Soft Dried Cherries here] and chopped dark chocolate. I think it would be a fine idea to make a double batch so that you can split the batter between the two combinations and make both your kids and yourself happy.

CHOCOLATE CHERRY BANANA MUFFINS

Ingredients:

1 cup caster sugar

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kitchen salt

2 eggs, room temperature

1 cup unsweetened yogurt

1/2 cup banana, mashed

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh or dried cherries

1/2 cup dark chocolate chips

Method:

  • Preheat oven to 400 F. In a large bowl, mix  dry ingredients. Mash or puree bananas in a food processor.

  • In a mixing bowl of a stand mixer, crack the eggs and beat until just combined. Add the wet ingredients.

  • Beat at medium speed until batter is smooth and there are no big banana lumps for about 1 to 2 minutes.

  • Combine the wet with the dry ingredients until well-blended. Fold in the cherries and the chocolate chips.

  • Divide evenly into a 12-cup muffin pan with liners. Fill each cup until nearly full. Bake for 18-22 minutes.

  • Leave to cool in pan for about 5 minutes and then transfer to a rack to cool completely. Makes 12 muffins.

Chocolate Cherry Banana Muffins

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,690 other followers