Pecan Coconut Banana Bread

Hello baking friends–  I’ve already posted more than my share of banana bread recipes on this blog.  Blame it on too many over ripe bananas collecting in my kitchen.  But honestly, this one must be the best!  All that coconut and those pecans!

Made it with my baking buddy, Jenna, and we downed it with mugs of tea at the kitchen table and agreed it was delicious.  Hope you give it a try…

PECAN COCONUT BANANA BREAD

Topping:
6 tab. flour
6 tab. brown sugar
1/4 cup (4 tab.) butter
1/4 cup coconut
1/4 cup pecans, chopped

Bread:
2 bananas
1/2 cup unflavored yogurt
3 tab. canola oil
1 egg
1  1/3 cup flour
1/2 cup sugar
1 tsp, baking powder
1/4 tsp. salt
1/2 cup pecans, chopped
1/2 cup shredded coconut

Melt the butter in the microwave.  Then in a small mixing bowl stir together the 6 tab. flour, brown sugar, butter, 1/4 cup coconut and 1/4 cup chopped pecans.  Set aside.

In a larger mixing bowl, smash the bananas with a fork. Then stir in the yogurt, oil and egg.  Next mix in the 1 1/3 cup flour, sugar, baking powder, salt, 1/2 cup pecans and 1/2 cup shredded coconut.  Mix just until it is all blended.

Spoon the batter in to a 9″x 5″ loaf pan that has been sprayed with cooking spray (I used two smaller half size pans).  Put it into a 350 degree oven for 40 to 45 minutes until it’s gold brown and a knife inserted comes out clean.

Banana Pecan Waffles

Good morning Breakfast Eaters–  We’re still experimenting with our new waffle iron.  There’s been some hits and misses.  But this has been a favorite so far (and I’m pretty sure you may see more waffles float by on these pages in the future!).

The sweetness from the bananas, a little pecan crunchiness and a light texture from beating the egg whites, make it a winner!

BANANA PECAN WAFFLES
2 ripe bananas
3 eggs, divided
1 1/2 stick butter (3/4 cup) melted, cooled for a few minutes
1 1/4 cup milk
1  1/2 cup flour
1/2 cup yellow cornmeal
1 tab. baking powder
1/4 tsp. salt
1/4 cup sugar
3/4 cup pecans, chopped
garnish: maple syrup & fruit

Smash the bananas to a paste with a fork in a mixing bowl.  Separate the eggs.  Put the whites in a new mixing bowl (set it aside) and the yolks in with the bananas. The mix in the milk and butter with the bananas.

Then add in the flour, cornmeal, baking powder and salt to the banana mixture.  Stir it all together. Fold in the pecans

Next take the egg whites, and beat them with an electric mixer until they are foamy.  Then add in the sugar and continue to beat on high speed until they are glossy and stiff peaks form.  Be patient.  This takes 4 or 5 minutes.  (Best done with the whisk attachment of your mixer).

Then gently fold the egg whites into the banana batter, mixing until there are no white streaks.

Pour about one cup of batter into a hot waffle iron that has been sprayed with cooking spray.  Cook according to the directions on your waffle iron (mine takes 7 or 8 minutes for each waffle and made 6 medium waffles).

Serve them up with syrup and fruit and big mugs of tea.  Delish!

Maple Walnut Banana Bread

Hello Bakers–  I’ve been making my Grandma Rose’s banana bread for as long a I can remember,  It’s the favorite in kitchens all over our family.  But when I saw this version sweetened by maple syrup, I had to give it a try.  I can just say it smells heavenly coming out of the oven!!

MAPLE WALNUT BANANA BREAD
2 very ripe bananas
1/3 cup canola oil
1/3 cup maple syrup
1 egg
1 tsp. vanilla
1 1/3 cup flour
2 tab. brown sugar
1 tsp. baking powder
1/2 tsp. salt

topping:
1 cup walnuts, coarsely chopped
2 tablespoons brown sugar

Prepare the topping first.  Chop the nuts, mix in 2 tab. brown sugar and set aside.

Mash those bananas with a fork in a large mixing bowl.  Then stir in the oil, syrup, egg and vanilla.  Next mix in the flour, brown sugar, baking powder an salt.

Spoon the batter in to a standard 9″x5″ loaf pan that has been sprayed with cooking spray.  Bake at 350 degrees from 35 to 40 minutes, until a small knife inserted comes out clean.  (I used two smaller pans to make one loaf to keep, one to take to my father-in-law Stu). Enjoy!!

Yogurt Banana Muffins

img_3001

Good morning!  I’m still here in San Francisco with Baby Lois and her dear parents, Ani & Brian.  This morning I grabbed her early and she laid in her rocker in the kitchen and “helped” me make banana muffins for breakfast.  The sun was shining in the windows and she just squirmed and made her little “turkey sounds” while I mixed and stirred.  It was a fine time in the kitchen!

5175kwhmhl-_sy346_These muffins are from one of my very very favorite bloggers– Shannan Martin Writes.  She’s funny and fresh and has so much to say about family and faith and seeing the beautiful in every places.  She occasionally puts a recipe out there–  AND she recently published her first book– well worth reading, Falling Free, Rescued from the Life I’d Always Wanted .

The muffins (back to the real subject here) are tender and spongy and pretty on your plate–with a sweet crunchy coating on top.   A great start to your morning.

YOGURT BANANA MUFFINS
2 smashed bananas
2/3 cup sugar
1 cup unflavored yogurt
1 egg
1/4 cup canola oil
1 1/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup walnuts or pecans (or a bit more if you love nuts like I do!)

topping:
1/4 cup sugar
1 tsp. cinnamon

Smash the banana with a fork in a large mixing bowl.  Stir in the sugar, yogurt, egg and oil.  Then mix in the flour, baking powder, salt, cinnamon and nuts just until it’s all blended.

Spoon the thick batter into a muffin tin lined with paper liners.  Makes 12 pretty muffins.  Mix together the 1/4 cup sugar and 1 tsp. cinnamon and then sprinkle it over the unbaked muffins.

Pop them into the oven and bake them at 350 degrees for 18 to 20 minutes, until they are nicely browned and springy to the touch.  Best warm with mugs of tea and sunshine coming in the windows!

And I just can’t resist putting up a photo of my baking buddy– Baby Lois!  (I’ll really try not to over do it on baby pictures!!)
img_3174
Here she is sleeping– it’s what she does best!

Banana Caramel Cake

IMG_8885

Hello there– Made this birthday cake, of sorts, for my Mom’s big 85th birthday Open House.  You may have already heard me brag about how amazing our Mom is- Bright and Fun and a Facebook whiz!  She’s someone we really want to celebrate!  So last week we invited all her friends in and served up cake and hugs and lots of photo ops with that birthday gal!  It was a whole lot of fun!

BANANA CARAMEL CAKE

Cake:
2 bananas, mashed to a paste
1/2 cup vegetable oil
2 eggs
1 cup sugar
1  1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup caramel sauce*

Topping:
1 pint (2 cups) whipping cream
1 tsp. powdered sugar
2 tsp. vanilla instant pudding mix
3 bananas

Candied Pecans:
1 cup chopped pecans
1/2 cup sugar

IMG_8882

To make the cake, smash the bananas with a fork in a mixing bowl until they are a soft paste.  Mix in the sugar, oil and eggs.  The stir in the flour baking powder and salt.  Spoon the batter into a 9″ or 10″ cake pan** and bake it in a 350 degree oven for 30 to 40 minutes until it’s firm to the touch and cooked through.

Take wooden spoon and use the handle to poke holes about an inch apart all over the top of the warm cake.  Then pour in the caramel sauce trying to sink it down into those little holes and covering the top of the cake (if he syrup seems too thick, microwave it for 20 seconds).

While the cake is baking you can make the candied pecans– mix the cup of pecans and 1/2 cup sugar in a small skillet.  Cook over medium heat stirring the whole time, until the sugar melts to a golden caramel and coats the pecans.  Don’t go to long.  It’s easy to burn the sugar!  Turn the candied pecans out onto a piece of foil on the counter and let them cool.

When the cake has cooled completely, beat the whipping cream, powdered sugar and vanilla pudding mix with an electric mixer (whisk attachment works best).  Cut the the 3 bananas into little disks and spread them in a single layer over the cake.  Top the cake and bananas with the cream and pop it into the fridge.  Add the pecans just before you’e ready to serve the cake.  Delish!

IMG_8901
My sis Lulu, Mom (the birthday girl) and me– with all those cakes!

IMG_8928

*I like Hershey’s caramel topping.
**I use a springform pan because it’s easy to take the cake out of the pan to sit on a pretty dish.

Oatmeal Banana Bread

IMG_0628Hello there– Looking for something warm and comfy for chilly winter breakfast?  I think this banana bread will do the trick.  Just pretend it’s your morning bowl of oatmeal with all those oats tucked inside.  I like it sliced and toasted in the toaster oven–  with a mug of steamy tea for breakfast.  I hope you do too.

OATMEAL BANANA BREAD
2 bananas
1 cup sugar
1/2 cup canola oil
2 eggs
3/4 cup old fashioned oats
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
2/3 cup walnuts, chopped
a little more oats to sprinkle on top

Smash the bananas to a pulp in the bottom of a mixing bowl.  Then stir in the sugar, oil and eggs.  Next mix in the oats, flour, baking powder, salt and walnuts.

Scrape the batter into one standard bread pan or two smaller pans that have been sprayed with cooking spray.  Sprinkle a handful of oatmeal on top.

Pop the bread into a 350 degree oven for 30  to 35 minutes.  Let it cool a few minutes to take it out of the pan and slice it up.  Homey good!

Banana Rum Cake

IMG_2664Hello all– It was another case of too-ripe bananas languishing on the kitchen counter–speckled, soft and fragrant.  I was obliged to run to the store and scoop up a bottle of rum to stir up this cake.  It’s sweet and rummy and showered with sugary pecans–

aside: If you’ve read this little blog at all lately, you must think I’m near pecan addiction. It’s true.  My mom gave me the BIGGEST bag of pecans (& a bag of walnuts & one of pine nuts) for my birthday gift and I’ve been tossing them into everything!!  Nuts glorious nuts!

BANANA RUM CAKE
1/2 cup butter, room temperature*
8 oz. cream cheese, room temperature*
1  1/2 cup sugar
3 eggs
3 ripe bananas, smashed
2 tsp. vanilla
1/2 cup light rum
3 cups flour
2  1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk (or half & half)

Glaze:
1 cup powdered sugar
2 tab. rum

Candied pecans:
1/2 cup sugar
1 cup pecans

IMG_2647
Sweet and smelling so banana-ish warm from the oven.

With an electric mixer, beat the cream cheese, butter and 1 1/2 cup sugar until smooth.  then beat in the eggs, bananas, vanilla and rum.

Finally, beat in the flour, baking powder, salt and milk.  Scoop the batter into a tube or bundt pan that has been sprayed with cooking spray.

Drop it into a 350 oven for 55 to 60 minutes, until it’s golden and a a thin knife inserted comes out clean.

Let it cool and make the rum glaze.  With a whisk, beat the powdered sugar and 2 tab. rum together.  When the cake it cooled Drizzle over the cake.

To make the sugared pecans.  Just mix the 1/2 cup sugar and 1 cup pecans in a skillet.  Stir them constantly over medium heat until the sugar all melts and the pecans are coated with the browned, melted sugar.  Turn the nuts out of the pan onto a sheet of foil separating the nuts and let them cool.  Top the glazed cake with the nuts– and it’s ready to eat!

*If you’re pulling the butter and cream cheese out of the fridge, just microwave them for 8 to 10 seconds and they’ll be soft enough to beat into the cake.

IMG_2658