ISO: ISO recipes using very ripe bananas. freezer full of 'em. i love the banana crunch muffins, but

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I make a blizzard or milkshake out of frozen bananas, lowfat milk, a touch of pure maple syrup, and

a little vanilla extract. After pouring into goblets or glasses, I sprinkle a little cinnamon on top. The frozen bananas make it really, really thick, and it tastes ultra fattening, but is very, very low in fat and healthy.

 
REC: "Black and White Banana Loaf" from Dorie Greenspan. I posted this awhile ago,

and a few people here tried it, and gave it excellent reviews:

BLACK AND WHITE BANANA LOAF

(This is not T&T. It was edited from desertculinary.com, which they adapted from Dorie Greenspan. The original recipe uses 1 1/3 cups all-purpose flour, and no whole wheat pastry flour. My notes are in parentheses and are directly from the book).

1 cup all-purpose flour (original recipe uses 1 1/3 cups)
1/3 cup whole wheat pastry flour (original recipe does not use this)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 ripe bananas, mashed
1 1/4 teaspoons lemon zest (original recipe uses grated zest of 1/2 lemon)
1 teaspoon fresh lemon juice (original recipe uses a "squirt")
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
10 tablespoons (1 stick plus 2 Tbsp) unsalted butter, room temperature
2/3 cup packed brown sugar (original recipe uses light brown)
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup milk

Preheat oven to 325 F. (Butter and flour an 8 1/2" X 4 1/2"). My note: One reviewer, Barbara in VA from Finer Kitchens, recommended a 9x5 pan, so all the batter fits.

In a medium bowl, whisk together flours, baking powder, salt and nutmeg.

In a small bowl, mixed together mashed bananas, lemon zest, juice and rum.

In a medium heat-safe bowl, add 2 tablespoons butter and chocolate - heat on medium power in the microwave, stirring every 20 seconds or so, until smooth.

In a large mixing bowl, beat together the remaining 8 tablespoons of butter until creamy. Add both sugars and cream together until light and fluffy. Add the eggs, one at a time, beating until well combined. Mix in the vanilla. It is ok if the mixture looks curdled.

Add half of the flour mixture and mix just until the flour is absorbed. Pour in the milk and mix until blended. Be sure to scrape down the bowl at least once. Add the rest of the flour mixture and mix just until combined. Fold in the mashed banana mixture.

Add just under half of the banana batter into the melted chocolate mixture - stir until blended. Drop alternating spoonfuls of the two batters into loaf pan. Use a knife to swirl the two batters together. (don't overswirl).

Set the loaf pan on a thick baking sheet (or two regular baking sheets, stacked on top of each other), and place in the oven. Bake until very golden and a skewer placed in the center of the loaf comes out mostly clean, about 80 to 90 minutes. (Bake less time if using 9x5 pan, about 60 minutes). Be sure and check to see if the top is browning too quickly - if it is, tent the top with foil and continue baking. Remove and place pan on a wire rack for 15 minutes - remove the loaf from the pan and continue to let cool.

Adapted by desert culinary from Baking from My Home To Yours
Edited by Meryl from "Baking from My Home To Yours" and from
http://desertculinary.blogspot.com/2005/05/black-and-white-banana-loaf.html

 
S&G's Easy (But So Yummy) Banana Cake

This has been my boys' favorite cake since they were very little!

1 1/3 cups smashed banana (about 3 very ripe)
1 Butter Recipe Yellow Cake Mix (I prefer Duncan Hines)
1 tsp baking powder (more or less depending on the amount of banana used)
3 eggs
1/2 cup water
1/3 cup oil
oil, butter or shortening for the pan
ground almonds, toasted wheat germ or flour

1. Set oven to 350 degrees for metal OR 325 for glass. Grease a 9x13 inch pan and "flour" with finely ground almonds OR toasted wheat germ OR flour (if you don't have the other choices).
2. Mash 3 ripe bananas - should be 1 1/3 cups. If significantly more, plan to use a bit more than 1 tsp of baking powder. If significantly less, plan to use a bit less baking powder and some vanilla extract.
3. Open cake mix into a large mixing bowl. Beat with a mixer on low power to break up the dry clumps. Sprinkle the baking powder and beat lightly to mix.
4. Add mashed bananas, oil, water and eggs and mix on low to moisten dry ingredients. Turn mixer to medium power and mix for 4 minutes, stirring frequently. Scrape into pan and bake immediately for 28-35 minutes until a toothpick in the center comes out clean.

NOTE: This is a very dense cake and will "fall" a bit from when it is taken out of the oven - don't worry. It tastes better the next day and even better on the 3rd day! You can make 2 8" layers and/or frost with buttercream or cream cheese frosting but we always eat it unfrosted. Great for breakfast, tea time, lunch, dinner and a late evening snack! Colleen

 
I do not have a rec, but what about a banana custard/pudding w/ strawberries on white cake?

 
Rec: Banana Macadamia Nut Muffins

Banana Macadamia Nut Muffins

A moist and flavorful banana-nut muffin with a distinctly tropical twist.

1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

Preheat oven to 350̊F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool. Makes 12.

Source: Adapted from a Bon Appetit recipe

Pat’s notes: Have made this a number of few times... the last time I made it, after spooning the batter into the muffin cups I pressed a few little nibbles of fresh pineapple into each one then sprinkled the tops with coconut. super yummie. Next time I think I'll incorporate some pineapple into the batter and maybe a bit of coconut too.

 
The best - NLB's banana bread

Re: nlb's Indescribably Delicious Banana Bread

Banana Bread done NLB's Way

BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking soda 1 teaspoon salt

TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped

This is outstanding and makes two large loaves and I always ending up giving one to a neighbor.
The topping is what really makes this so delicious.
*******************************

Preheat oven to 350°
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.

Sift together flour, baking soda, and salt.
Add to banana mixture, beat well.

Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan.
Cool.

Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the corners.
Place under broiler until bubbly and brown.
Watch closely.

I didn't have milk so I substituted Dark Karo Syrup. You can't hardly mess this great recipe up.

- - - - - - - - - - - - - - - - -

NOTES : *I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!

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Responses
1. Thanks a "bunch!" smileys/smile.gif (Michelle in CA)
1. A tip: Have over ripe bananas? No time to make banana bread? Pop them
into the freezer for later use. They keep well. (Anna)
2. My family went gaga over this bread, it's so good. But it's pretty high
fat. Has anyone tried ingredient substitutions (Candice)
1. banana bread substitutions (Dinah)

 
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