banana bread waffles

 I got a little Dash waffle maker.  IT's cute AF, and I finally have it waffling.  The booklet with it included this recipe - which is timely because I have A TON of bananas in my freezer right now (blue java from my backyard tree).  They're pretty tasty.

Ingredients

Combine in a medium bowl:

• 1.5 cups AP flour (or a whole grain flour would be nice)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt

 Mash bananas so no more large chunks, then add the rest:

• 1 cup mashed bananas (2-3 bananas or more if small)
• 3/4 cup buttermilk (or yogurt)
• 1/4 cup light brown sugar
• 2 large eggs
• 3 tbsp canola oil

Then add wet ingredients and mix.

Add 3 tbsp to the mini waffle maker ad cook until golden brown. 

healthy banana muffins

 This recipe for healthy banana muffins taken from here.  They hit the spot, though I wish I'd used all whole wheat flour (or maybe some buckwheat) instead of the half-half with white flour (since I didn't have white whole wheat).  Or added oat bran or something like that - I just wanted a little grittier texture, I guess.  I also liked that this was a straightforward one-bowl recipe, not requiring a lot of fuss or cleanup, and while I don't usually have three overripe bananas on hand, I do always have the other things.  I am looking forward to my banana plant producing and having heaps of very local bananas to use up.

 Update 11/24 - these turned out well!

Ingredients  

• 3 large overripe bananas (about 1 1/2 cups mashed)
• 1 large egg
• 1/2 cup yogurt
  
• 2 tablespoons oil/melted butter
  
• 1/2 cup date paste
  
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups whole wheat flour
• 1 cup pecans toasted at 350 for about 5 minutes, then chopped
  

Instructions 

Place rack in the upper third of the oven and preheat the oven to 350 degrees F.  Prepare12-cup muffin tin.  Lightly toast pecans.  
  Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the date paste and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined (it will be thick and that's ok), and then fold in the nuts.

 Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

***

Edits for time #2 included below

Ingredients  

• 3 large overripe bananas (about 1 1/2 cups mashed)
• 1 large egg
• 1/3 cup nonfat plain Greek yogurt (I strained some old, runny yogurt through a coffee filter) - did about 1/2 cup of regular yogurt
  
• 2 tablespoons canola oil or melted/cooled coconut oil (butter would be fine)
  
• 1/3 cup light brown sugar
• 1/4 cup maple syrup - eliminated
  
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups white whole wheat flour (I did half-half white-wheat flour and ... next time all wheat) - did 1/2 cup buckwheat flour; rest whole wheat
  
• 1 cup walnut halves (toasted and coarsely chopped) - (I used raw pecans and next time better toasted for sure)

Instructions 

Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray. (I used parchment liners for the first time and wow was that great.  They always seemed an unnecessary indulgence but I got some on cheap sale and I always want to use those now.)  Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.

 Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

 

 

sourdough banana muffins

These were tastier than I expected! 

From here. I liked them with some chopped pecans sprinkled on top before baking.  I would like to cut the sugar, so it's worth playing with that.  Also could be at least partially whole grain flour.  I did put a little (maybe 1 T) worth of whey drained from yogurt in for a bit of moisture but it probably wasn't necessary.  Interesting that there's no fat but the texture is still good.

Ingredients:

• 1 cup sourdough starter
• 1 cup flour
• 1/2 cup sugar (or 1/3 c. honey?)
• 1 cup mashed bananas
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• pecans to sprinkle on top of each 

Instructions:

1. At least 12 hours before you wish to bake them, combine sourdough starter and flour. It will make a very thick dough, so do not be alarmed. Cover and place in a warm spot to culture for 12 to 24 hours.
2. After 12 to 24 hours, preheat oven to 375°F. Combine sugar, banana, and egg in a small bowl. In another small bowl combine salt, baking soda, baking powder, and cinnamon.
3. Sprinkle the dry ingredients over the cultured dough. Gradually add the liquid ingredients, stirring just to combine.
4. Spoon batter into muffin tin, filling 3/4 full. Bake at 375°F for 18 to 20 minutes, or until a toothpick comes out clean.

tasty oat bran-banana muffins

 These are super tasty and moist and the only change I would make is to add blueberries and/or hazelnuts.

From here: oat bran-banana muffins.

• 1 ¹⁄₄ cups all-purpose flour
• 1 cup oat bran
• ¹⁄₂ cup brown sugar
• 1 tablespoon baking powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon cinnamon
• ³⁄₄ cup milk
• ¹⁄₄ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla
• 2 large ripe bananas, peeled and chopped

Directions

1. Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
2. Combine first 6 ingredients in a large bowl.
3. Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
4. Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
5. Divide batter evenly among muffin cups.
6. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
7. Transfer to rack to cool.

sour cream banana bread

From here. It's very yummy! Local bananas are abundant, and they go bad pretty fast. There's a locally made sour cream which isn't cheap but is nice as a special treat with beans/chili - and the leftovers can be frozen and thawed in bits for this recipe. (I'll also toss in some yogurt to finish that up, and it should be fine.)

Ingredients:

1 1

Servings Size

• loaf

Serves: 12, Yield: 1 loaf

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (2-3 bananas)
• 1/2 cup sour cream
• 1/2 cup chopped nuts (optional)
• 1/2 cup chocolate chips (optional)

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. Grease 1 large loaf pan.
2. Cream margarine, sugar, eggs and vanilla.
3. Add dry ingredients, then bananas, nuts and sour cream.
4. Mix well.
5. Bake at 350 F for 1 hour.

banana bread

Bananas are very, very common here in Liberia, as are plantains. There are different varieties including the very small very sweet ones.

Getting bananas for banana bread was a challenge though - co-workers offered to bring me their old bananas, but mice ate them first. Then all my usual places to buy nobody was selling or I couldn't get to.

But not far from the gate of my compound, two girls were selling bananas. I screeched to a halt and asked how much. I gave them 100 Liberian dollars (about $1.50) and they filled a plastic grocery bag overflowing, and we chatted. "Are you making rice bread?" That's how they make banana bread here, with rice ground into flour. I should learn that recipe.

But for today, I'm using my standards. I made two recipes today for brunch, to taste test and compare.

Banana Bread #1:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• (I added 1 tsp+ of vanilla)
  
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Bread #2:

Ingredients

• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

cocoa banana muffins

From here. Very yummy!

Ingredients:

1/2 cup applesauce (or substitute vegetable oil)
1 egg
1 cup sugar
2 very ripe bananas, mashed
1/2 cup cocoa
1-1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F. Cream applesauce, egg, sugar and banana. Stir in remaining ingredients. Pour into greased muffin tins. Bake for 25 minutes. Makes 1 dozen muffins.

banana bread

I have a bunch of bananas from a friend from our last freeze - I think they are ready for consumption, but they're a funky kind. Friend called them "Mexican bananas" but I see no description for that on-line; said friend said they're not as sweet and have a nice lemony flavor. Well, I have no idea what to expect, and I fear they're very starchy, but I don't want them to go to waste! I like banana bread a lot, but I'm not fond of it being too sweet or too fatty. So, I shall make this up! (Note: And it TURNED OUT GREAT!! Exactly what I wanted!!)

Preheat oven to 350 degrees; grease 1 bread pan.

Combine & set aside:
1 1/2 c flour (3/4 white all purpose and 3/4 c whole wheat pastry)
1/2 c oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Cream:
1/2 c sugar (white or brown)
1/4 c (4 T) butter, softened

Add in:
1 1/2 tsp vanilla
2 eggs
1/2 c - 1 c yogurt*
1/4 - 1/2 c applesauce*

Add flour mixture in.

Mash: 2-3 very ripe bananas. Add in to mixture.

Add (if desired):
1/2 c chopped nuts (pecans, walnuts)
1/2 c chocolate chips or nibs

Bake for about an hour, until done.

*Honestly I didn't measure the yogurt & applesauce - just thawed frozen little containers. Whatever I used (probably to the upper level) was great - but the bananas were very starchy and didn't produce my liquid. So if I were using more and juicier bananas, I would use the lower limits of these probably.