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Banana Bread Cake Pops

Banana bread with chocolate.

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This past weekend was my boyfriend’s birthday and I planned a surprise party for him (yes, I can be sweet when I try!). So, I decided to treat everyone to some quick, sweet bites- Banana Bread Cake Pops. Why the Banana Bread? Well, it’s a staple in the Naik House- we always have some moist, chocolatey and nutty banana bread that my boyfriend always goes home with. Let’s just say he REALLY likes our banana bread! I thought, why don’t I just use that banana bread and make them into cake pops? Plus, no guests likes to stand around holding a plate and fork chowing down a slice of cake! I mean no one said that cake pops have to be made with a particular type of cake, or cake at all!

I combined a tweeked version of our Banana Bread recipe with sweet banana frosting and enrobed it in deep, dark chocolate. Now, if that doesn’t sound good to you, than I don’t what does! If you’re not a banana fan (like me), you’re palette is definitely going to change after you take a bite out of these!

Banana Bread Recipe:


Preheat oven to 350 degrees and spray a 1 1/2 quart loaf pan with PAM. Set aside.

1. In a medium-sized bowl sift together the flour, salt, baking powder and baking soda. Set aside.

2. In a small bowl whisk together eggs, cream and oil until well combined. Set aside.

3. In a large bowl, break up the banana and add sugar.

Using a hand mixer, whip together until fluffy, about 1 minute. With the mixer on low, slowly pour in the wet ingredients and beat for 2 minutes.

Add the flour mixture (I added 1/2 cup at a time) and continue beating for 2 minutes longer. DO NOT OVER BEAT! Pour into the loaf pan and bake for about 1 hour and 15 minutes, or until inserted wooden toothpicks comes out clean. Set aside to cool for an hour.

Banana Frosting:

1. In a large bowl mash the banana with the lemon juice. Mix in the vanilla and milk.

Using a hand mixer, blend banana mixture together on medium-low speed until slightly smooth. Add the sugar in slowly and continuously with the blender on medium-low. As the frosting becomes thicker, increase the speed of the mixer. Frosting should have a thick and creamy consistency- you don’t want it to be too thick. If it is too thick, you can add a little milk.

Makes 2 cups of Frosting

Coating:

  • 5 3.5oz Dark Chocolate Bars (I used Ghiradelli 60% Cacao Brand)
  • Sugar Pearls- any color
  • 1/2 3.5oz White Chocolate Bar (I used Ghiradelli Brand)

1. In a large clear bowl, break dark chocolate bar into small pieces. Microwave for 35 second. Remove and stir with a spatula. Continue until chocolate is almost all melted. Stir vigorously to melt remaining pieces and the chocolate will become shiny. Set aside to cool to room temperature.

2. When you’re ready to decorate, melt the white chocolate the same way.

To Make Cake Pop Balls:

1. Once the banana bread is cool, break it up into a large bowl.

2. Use a little more than 1 cup of the banana frosting, and stir into the crumbled banana bread. Mix well. The consistency should be almost like a thick, crumbly dough:

3. Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. Ass your rolling, press the dough together to make sure its compacted tightly- you don’t want them falling apart later on! If your hand gets super sticky, just dab a little warmer on them and continue rolling. Place balls on a baking sheet lined with parchment paper:

Freeze for about 2 hours, or until the balls are cool and hard.

4. Once the chocolate is melted and cooled to room temperature, stick the cookie stick into each cake pop, and dip the balls until completely coated and smooth. Remove and carefully place back on parchment lined sheet. Dip each ball, making sure that they’re dipped all around, and there are no rough edges. If decorating with sugar pearls, coat the tops with a few pearls right after you dip the cake pops. If decorating with white chocolate drizzle, let cool (overnight preferably).

Pour the melted white chocolate in a small ziplock bag and cut a TINY part of the corner off. Drizzle the cooled cake pops, going back and forth until a pretty lined drizzle-effect appears. Let cool for about 2 hours.

5. I served mine in a rectangular basket, filled with a styrofoam piece (so they stay put), and everyone loved them!

Makes about 48-50 Cake Pops


 
 

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Power Shake for Breakfast

PHP Power Shake

Ingredients:

Read more: http://www.food.com/recipe/power-shake-for-breakfast-18300#ixzz1HXiZDnC3

Directions:

  1. 1 Wash produce.
  2. 2 Juice the mango, oranges and papaya.
  3. 3 Pour juice into a blender, add the banana and liquefy.
  4. 4 Serve and feel the power.

 

 
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Posted by on March 24, 2011 in Uncategorized

 

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peanut butter banana chocolate chip muffins

butter, sugar, egg, flour, baking powder, choc...

Image via Wikipedia

What do you do when (a) it’s your free day, (b) there’s plenty of bananas in the kitchen, (c) and there’s that cool jar of peanut butter sitting in the pantry, screaming out “try me!” ? Bake these muffins of course. Yeah I know, it’s like four weeks or so to the end of the semester, and I have like a pile of readings and assignments to do. I need a break, yes? HEH HEH. These muffins were totally worth the mini break!

Crunchy muffin top, yet soft, fluffy and moist on the inside. Even if you’re not a peanut butter fan, you’ll still love these. I’d know because I’m not a big fan of peanut butter unless it comes in the form of reese peanut butter cups. This recipe’s definitely a keeper for me. Trust me, make these muffins. (:

Peanut Butter Banana Chocolate Chip Muffins
makes about 20 medium sized muffins
(adapted from here)

Ingredients

 

  • 2 1/2 cups plain flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 2-3 large, ripe bananas, mashed (makes about 1 1/4 cups of mashed bananas)
  • 1 cup milk
  • 3/4 cup smooth peanut butter
  • 3 tbsp canola oil (I used normal vegetable oil)
  • 1 tsp vanilla essence
  • 1 egg
  • 1 cup chocolate chips

Steps

 

  1. Preheat oven to 350 F/167 C.
  2. In a large bowl, sift flour and baking powder. Add sugar, brown sugar, salt and cinnamon. Combine, and set aside.
  3. In another bowl, combine mashed bananas, milk, peanut butter, egg, oil, and vanilla essence. Mix well.
  4. Add dry mixture into the wet mixture. Mix enough just to combine. Add in the chocolate chips.
  5. Fill muffin cases, about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.

Oh in case you were wondering, this is the jar of peanut butter that left me intrigued. It’s my dad’s favourite brand of peanut butter.

source: http://snaprolls.wordpress.com/2011/03/23/fifteen-peanut-butter-banana-chocolate-chip-muffins/

 
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Posted by on March 23, 2011 in Baking, Candy, Chocolate, Fruit, Sweets

 

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Banana Nutella Muffins Recipe

One year ago today I wrote my first post for this blog. When I started I really never thought anyone would read it. For a couple of months I was writing just for myself and the two other people I had told about the blog. Then I discovered Foodbuzz, and was introduced to a wide world of food bloggers. They were kind and supportive, and I like to think that some of the people I’ve “met” through Foodbuzz are my friends.

When I started writing the blog, I had a hard time coming up with what to say. What is it people want to read? Then I came across this quote:

Better to write for yourself and have no public, than to write for the public and have no self.  ~Cyril Connolly

It helped me realize that writing for some imaginary potential audience won’t work. This blog is a place for me to share my experiences with food, recipes I enjoy, and the occasional anecdote about my day. It’s an escape from the day to day more than anything else (sometimes I even write my posts while at work when I need to clear my head; sshh, don’t tell anyone!)

I’ve been fortunate enough to get a few subscribers and regular readers. I want to thank all of you for reading my ramblings and sharing your thoughts with me. Your comments are always very much appreciated!

My original plan was to remake the Amaretto Cheese Tart I wrote about in my first post. An unexpected condo visit on Sunday changed my plans. Instead I’m sharing these Banana Nutella Muffins with you. They seem fitting since muffins are probably the baked good I make the most.

I was hoping for more of a Nutella swirl look to them, but I over-mixed the batter and lost the swirl. It’s ok, they still taste great, and the Nutella drizzle on top completely makes up for the lack of swirl inside.

Don’t worry, I’ll make the tart soon!

Banana Nutella Muffins

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed
  • 1/4 cup melted unsalted butter
  • 1 egg
  • 1/2 cup plain yogurt (anything but fat free)
  • 1 tsp vanilla
  • 1/2 cup Nutella, plus more for drizzling
  • 1 ripe but firm banana for garnish (optional)
  1. Preheat the oven to 375. Line a 12 cup muffin tin.
  2. In a large bowl, mix the flours, baking powder and salt together.
  3. In a separate bowl, mix the mashed banana, butter and egg together. Stir in the yogurt and vanilla.
  4. Mix the wet into the dry until just combined. Stir in the Nutella.
  5. Pour batter evenly into the prepared muffin tin. Top each muffin with thin slices of banana.
  6. Bake for 25-30 minutes.
  7. Once done, cool on a wire rack. Drizzle with Nutella.

source: http://iwantthepie.wordpress.com/2011/03/23/banana-nutella-muffins/

 

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate, Dessert, Fruit, Sweets

 

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Betty’s Fresh Fruit Medley with Orange Dressing Recipe

Zumo de naranjas sanguinas

Image via Wikipedia

In this video, Betty demonstrates how to make a Fresh Fruit Medley with Orange Dressing. This fruit salad is made from oranges, apples, and bananas, which are generally easy-to-find. It becomes elegant when Orange Dressing is drizzled over the top.


Ingredients:

2 oranges, peeled and sliced into quarter-slices
2 apples, unpeeled and cubed (I used red delicious apples.)
2 bananas, sliced
splash of lemon juice
1 cup orange juice
½ cup sugar
2 teaspoons cornstarch

In a small saucepan, combine 1 cup orange juice, ½ cup sugar, and 2 teaspoons cornstarch. Cook over low to medium heat, stirring constantly, until mixture is thickened. Cool. Refrigerate until ready to use. When ready to assemble your salad, prepare the 2 oranges, 2 apples, and 2 bananas, using some lemon juice to protect the apples and bananas from browning. Stir fruits pieces until combined, and then transfer mixture to a nice medium-sized salad bowl. When ready to serve, pour the Orange Dressing into a small pitcher. Spoon a generous portion of the fruit mixture into sherbet glasses, and drizzle Orange Dressing over the top. This is a simple and elegant dessert, and is made of items you will quite often have on hand. It is a wonderful fruit salad to grace your holiday table, and it is healthy and low in calories. I hope you enjoy this recipe! –Betty 

 
 

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Betty’s Blueberry-Banana Smoothie Recipe

A photograph of the inside of an unripe wild-t...

Image via Wikipedia

In this video, Betty demonstrates how to make a Blueberry-Banana Smoothie. This smoothie is composed of frozen blueberries and bananas, vanilla yogurt, milk, and sugar or sweetener. There is no need for ice chips, since the fruit has been frozen ahead of time.

Ingredients:

½ cup frozen blueberries (My Quick Tip 94 is about freezing fruit for making smoothies.)
¾ cup frozen banana slices
6-oz. container vanilla-flavored yogurt
½ cup skim milk
¼ cup sugar (I prefer artificial sweetener.)

In a blender, add ½ cup frozen blueberries, ¾ cup frozen banana slices, a 6-oz. container of vanilla-flavored yogurt, ½ cup skim milk, and ¼ cup sugar or artificial sweetener. Blend on high speed for about 30 seconds, or until smooth. Pour into dessert glasses, and serve with a spoon and/or smoothie straw. You may vary the types of fruit and flavor of yogurt to fit your taste. You may also cut down on the milk for a thicker smoothie. This is a great way to get fruit into your diet, if you’re not the type to eat fruits by themselves. This drink is designed to be low in calories and delicious, too! Enjoy!!! –Betty

 
 

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Betty’s Frozen Chocolate-Dipped Bananas Recipe

A bunch of Bananas.

Image via Wikipedia

In this video, Betty demonstrates how to make Frozen Chocolate-Dipped Bananas. These are frozen treats that you can enjoy any time of the year—even in cold weather!

Ingredients (for 4 servings):

2 whole fresh bananas
lemon juice
6-oz. semisweet chocolate chips
6-oz. peanut butter chips
½ cup salted, roasted peanuts, finely chopped (I used an electric kitchen chopper to chop peanut halves into small pieces.)
4 popsicle sticks

Peel 2 bananas, removing any banana fiber that clings. Cut each in half, crosswise. Place them in a small bowl and splash some lemon juice over them to keep them from turning brown. Insert a popsicle stick into the cut end of each banana and push it in far enough to hold the banana by gripping the popsicle stick. Line an 8-inch square pan with waxed paper, place the 4 prepared bananas on the waxed paper, and place them in a freezer until they are very cold. Now, melt 6 oz. chocolate in the top of a double boiler. When chocolate is melted, hold each banana by its popsicle handle, dip it into the melted chocolate, and use a spoon to get it covered completely. The chocolate coating will set up very fast, because the bananas are very cold. Place each chocolate-coated banana back on the waxed paper in the pan and return to the freezer until coating is very cold. The Frozen Chocolate Bananas are now ready to serve. If you like extra coating, melt 6 oz. peanut butter chips in the top of a double boiler and dip the end of the frozen chocolate-coated bananas into the melted peanut butter chips. While the peanut butter coating is still soft, roll the frozen, coated bananas in chopped peanuts. Place back on waxed paper in pan, and freeze until ready to serve. If you are not serving this the same day, wrap each frozen, coated banana in plastic wrap and put them in a zip-lock plastic freezer bag. These will keep in the freezer for a month or so. When ready to serve, bring them out of the freezer and let them thaw just a little. (If you let a frozen banana thaw completely, it will turn to mush and water.) These are a delicious treat, to be eaten while still containing ice crystals. Enjoy!!! –Betty

 

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