Hi there– Saw these banana bread brownies on Pinterest and knew they’d be in our kitchen soon! I’ve eaten a few (delicious!!) and am taking the rest over to my father-in-law, Stu. He’s my enthusiastic baking recipient. We have mutual love of sweet treats.
BANANA BREAD BROWNIES
1 large banana, smashed
1 cup sugar
1/2 cup sour cream
1/4 cup butter, melted
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
1 cup walnuts, chopped*
1/4 cup butter, melted
1 1/2 cup powdered sugar
1/2 tsp. vanilla
2 tab. milk
Smash the bananas in a mixing bowl. Stir in the sugar, egg and sour cream. Then mix in the melted butter and vanilla. Finally stir in the flour, baking powder, salt and walnuts.
Spoon the batter into a 7″ x 11″ baking dish (or 9″ square) that has been spray with cooking spray. Bake it up at 375 degrees for 25 minutes, until it is golden on top and a toothpick inserted comes out clean.
Mix up the glaze ingredients– melted butter, powdered sugar, vanilla and milk, beating until it’s smooth. And pour directly over the hot banana brownies. Enjoy!
*That’s a lot of walnuts! The recipe I worked from used 1/2 cup, but I just like things nutty.
Hello all– When fall rolls around, I’m ready to start baking — with pumpkin and cranberries and apples, lots of apples. But today the temperature topped off at 97 degrees! In October??! Yikes!! So I’m just pretending it’s fall– and trying to stay cool.
But just in case it’s turning crisp and fall-ish where you live, here’s a quick and easy apple recipe. Flakey pastry, tender apples and a sweet glaze. It’s real fall baking…
EASY APPLE TART
1 sheet of puff pastry
3 medium apples, peeled, cored, cut in slices
1 tab. butter, melted
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 cup powdered sugar
1 or 2 tab. whole milk (0r half & half)
Roll the of puff pastry onto a sheet of parchment. With a sharp knife, score it 1/2 inch in from the edge. (Don’t cut all the way through).
In a mixing bowl, stir together the butter, brown sugar and cinnamon. Stir in the prepared apples to coat them completely.
Layer the apples in a pretty way over the crust– inside the scored marking. Sprinkle any leftover brown sugar in the bowl over the apples. Then pop the tart into a 350 oven for 30 to 35 minutes, until the apples are tender and the crust is golden.
While that’s baking, make the frosting by whisking together the powdered sugar and milk. Set with 1 tablespoon of milk and add the second if you want the glaze to be thinner. Drizzle it over the tart when you are ready to serve it up (good hot or cooled). Enjoy!
Hello Bakers– OK, I have to admit I might be stretching the truth here a bit. This is not actually “bread.” But I took the idea from my Mom’s luscious lemon bread and changed to orange with chocolate. I think the actual title should be Orange Chocolate Dessert!! What ever you call it, it’s got lots of orange flavor– and chocolate, lots of chocolate!
ORANGE CHOCOLATE BREAD
1 large orange
1/2 cup canola oil
1 cup sugar
1/2 cup milk
1 2/3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup mini chocolate chips*
1/3 cup sugar
2 tab. orange juice
1/4 whipping cream
1 tab. butter
2/3 cup chocolate chips
Grate all of the orange rind off of the orange and set aside. Juice the orange and save for later.
In a large mixing bowl, blend together the oil, sugar, eggs and milk. Then stir in the flour, salt and baking powder. Lastly, mix in the grated orange peel and the mini chocolate chips.
Spoon the bread batter into one standard 9″ x 5″ loaf pan (or I used two half size pans) that has been sprayed with cooking spray. Bake it up in a 350 degree oven for 40 to 45 minutes until it is firm to the touch.
While it is baking mix together the 1/4 cup sugar and 2 tab. of orange juice. When the loaf is hot from the oven, poke holes in the top with a skewer and then pour the sugar glaze all over the top of the loaf. Let it cook in the pan with the gaze.
While it’s cooling make the ganache. In a pan over medium hear bring the cream and butter to a simmer. Then beat in the chocolate chips and continue beating or about 2 minutes to develop a sheen.
Take the loaf out of the pan and set it on a plate so you can drizzle the ganache over the loaf. Viola!