Whole Wheat Strawberry Banana Muffins

I'm normally not a whole wheat flour kind of girl, but lately I have been loving baking with King Arthur white whole wheat flour. I've found that baked goods made with whole wheat flour can have an overwhelming "wheat" taste and sometimes the texture is off (ie dry). I didn't have that same issue using the white whole wheat flour. You can still taste the flavor of the wheat, but it's not as dominant and is actually pretty complimentary in this recipe.

 

 

The key to this recipe ? Make sure your bananas are overly ripe. They should look black and feel mushy, that's when you know they're perfect for baking.

 

I also recommend placing the chopped strawberries on a paper towel to take away a bit of the moisture. Sometimes baking with strawberries can weigh the batter down due to the moisture.

If you'd like to learn more about baking with white whole wheat flour, King Arthur Flour has a great article here

 

Whole Wheat Strawberry Banana Muffins
Makes 12 muffins

Ingredients:
2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 overly ripe bananas (they should look black and be very mushy)
1/4 cup melted coconut oil
1 large egg, room temp
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup fat free plain yogurt
1 1/2 cups of strawberries, chopped (place on a paper towel after chopping to remove some of the moisture)


Directions:

Preheat oven to 350F. Spray a 12 cup muffin pan with non-stick cooking spray.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Place the bananas in a large bowl and mash them with a fork. Add the melted coconut oil, egg, light brown sugar, vanilla extract and yogurt. Whisk to combine.

Add the dry ingredients to the wet ingredients and stir/fold lightly with a rubber spatula just until the dry ingredients are just about incorporated into the wet ingredients (a few remaining streaks of flour is ok).

Add the chopped strawberries and fold gently with a rubber spatula.

Fill the muffin cups with batter and bake for about 20-22 minutes or until muffins spring back when lightly touched on top and toothpick inserted in center comes out clean.

Place the pan on a wire cooling rack and cool the muffins in the pan for about 2 minutes. Remove from pan and place directly on wire cooling rack.

These muffins are best eaten fresh. Store leftovers in an air tight container at room temp for up to one day.

Mexican Banana Cream Pie

If you love pie, I mean really, truly, deep down in your heart love pie, especially Banana Cream Pie, then you will LOVE this recipe. I needed a dessert for a "Mexican inspired" dinner I was making for a friend that had recently been ill. I made a Corn and Poblano Lasagna (recipe to come), Kale Salad and this delicious Mexican Banana Cream Pie.  
 

I'm asked all the time where I get my inspiration from. Honestly, from anything that sounds, tastes, looks or smells delicious! I got my inspiration for this recipe while watching an episode of  The Kitchen hosted by one of my favorite Food Network chefs, Marcela Valladolid. She was making her Dulce de Leche Banana Cream Pie. That was all I needed to be inspired!  
 

I made Marcella's recipe and it was amazing, but I wanted something a bit more like the traditional American Banana Cream pie so I came up with my own version. It has all the same ingredients as the original recipe, just made a bit lighter in texture. 

 

Both recipes are delicious, so I wouldn't be offended at all if you make her recipe (which you can find here), but I really hope you'll give this recipe a try as well.
 

I can't say enough how much I love this pie! It is truly a pie lover's dream - sweet, salty, crunchy and creamy all in one.  And of course, you can't forget the star of the show, the fresh bananas! 

Happy cooking everyone!

Mexican Banana Cream Pie
Makes one pie (serves 8-10)

INGREDIENTS:

1 1/2 cups of graham cracker crumbs
1/2 cup roasted peanuts (finely chopped, food processor works the best)
1/2 teaspoon ground cinnamon
1 stick butter - melted (I used the sweet cream, which has salt)

FILLING:
Top layer
4 oz cream cheese (softened)
1/2 stick butter (softened)
3 tablespoons powdered sugar
1 1/2 teaspoons ground cinnamon
1 cup heavy whipping cream

Middle layer
3 medium banana (you don't want the bananas to be over-ripe for this recipe. Skin should still be yellow with no browning)

Bottom Layer
1 Cup Dulce De Leche (Nestle makes it, in the Mexican food section, but if you cannot find, a thick Caramel will work)
3/4 cup heavy whipping cream (liquid)

Sprinkle Top
1/2 cup roasted peanuts
3 tablespoons Caramel (reserved from your Dulce De Leche before making the bottom layer filling)

DIRECTIONS:

Crust-
1. Mix Graham cracker crumbs, peanut crumbs, cinnamon and butter.  Toss to combine until the crumbs are coated.
2. Press lightly into the bottom and up the sides of you pie plate.
3. Refrigerate for 20 minutes.

While the crust is chilling start on the filling....

Cream Cheese Top layer Filling-
1. Cream the softened butter and cream cheese until well combined and fluffy.
2. Add the powdered sugar and cinnamon, beat slowly until combined.
3. Add the heavy whipping cream.  Whip until stiff peaks form.
4.Refrigerate for 10 minutes.

Caramel Bottom layer filling-
1. Cream whipping cream until it forms stiff peaks. Set aside
2.  Mix the caramel enough to loosen it up.  Not too much or it will become liquid.
3. Fold in whipped cream.
4.Refrigerate 5-10 minutes

After all of the ingredients have been chilled, slice the bananas. 

Assembly:

1. Remove cold crust from refrigerator.
2. Spread the caramel into an even layer on top of the crust.

3. Layer the sliced bananas over the caramel.

4. Spread the cream cheese mixture in an even layer over the bananas.

5. Refrigerate for 2-3 hours
6. Sprinkle with peanuts and drizzle with melted caramel (optional)

Enjoy!!!!

Banana Pineapple Coconut Mini Bundt Cakes

This recipe doesn't really have a good story behind it other than the fact that I had two over-ripe bananas that needed to be used up. Those bananas, along with a can of pineapple and some coconut oil turned into these delicious Banana Pineapple Coconut Mini Bundt Cakes!

This recipe makes a lot so I shared them with Faye, my Parents and some coworkers. Based on the positive feedback I received from everyone, this is a recipe I will definitely be making again! The cakes are easy to make, super moist and have lots of flavor, all thanks to two leftover bananas...

I hope you give this recipe a try.

Happy Cooking!

Banana Pineapple & Coconut Mini Bundt Cakes
Adapted from Poet in the Pantry
Makes 24

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3 cups all purpose flour
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon baking spice (or ground cinnamon)
1/2 teaspoon salt
3/4 cup sweetened, flaked coconut
3 large eggs, lightly beaten
2 medium over-ripe bananas, mashed
1 20oz can sliced pineapple rings, drained and juice reserved
1/4 cup coconut oil, melted
1/3 cup butter, melted
1/4 cup of the drained pineapple juice

Glaze
1 cup powdered sugar
4 tablespoons of the drained pineapple juice


PREPWORK:
Preheat oven to 350
Butter 24 mini bunt cups, or muffin cups
Cut Pineapple into small pieces.

1. Combine Flour, Sugars, Baking Soda, Baking Powder, Baking Spice and Salt in a large bowl using a whisk.. Add Shredded Coconut

2. In a separate bowl, combine Eggs, Banana, Pineapple, Coconut Oil, Butter and Juice.  Mixed together till all ingredients are well in combined.

3. Make a well in the middle of the flour bowl ingredients and add all the wet ingredients.  Slowly stir together till combined. do not over beat.

4. Add Pineapple Coconut Banana batter into each of the cups, filling 3/4 full.

5.Bake for 20-25 minutes
6. Remove from heat and cool for 10 minutes.  Remove from cups and put cooling rack to cool completely.

Once the mini cakes are cooled.. make the glaze

1. Combine powder sugar and pineapple juice.
2. Drizzle on top of each of the mini cakes.

Let a few minutes  pass for the glaze to dry. 
ENJOY!

Coconut Banana Granola Crunch Muffins

Muffins have to be one of my favorite breakfast treats and these Coconut Banana Granola Crunch Muffins are on the top of my list. Big, moist, not overly sweet with pecans and a crispy coconut topping. Did I mention they were big? The banana flavor is pretty subtle due to the small amount of mashed banana, but the chunks of banana are a great touch.
 

I like to bake my muffins in the paper Panettone molds. They really make a nice presentation and make the muffins look that much more special. As if the delicious flavor wasn't enough....

For more information on the Panettone paper molds, see my post on baking amazing bakery style muffins here.

Coconut Banana Granola Crunch Muffins
Makes 6-7 jumbo size muffins
Adapted from Spoonful of Flavor

Ingredients:
1 1/2 cups all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted and cooled
1 large egg, room temp lightly beaten
1 tsp vanilla extract
1/4 cup + 2 tablespoons milk
1/2 cup mashed over-ripe banana
1/2 cup chopped banana
1/2 cup diced pecans
1/2 cup granola (I used Oats & Honey flavor)
1/2 cup sweetened flaked coconut + more for topping

Directions:

Preheat oven to 350f

Place 6-7 Panettone paper cups on a rimmed baking sheet. Spray the interior of each cup very lightly with non-stick cooking spray. If you do not have the paper molds, either spray your muffin pan with nonstick spray or line with standard size paper liners. Either way, the muffins will still be delicious!

 

In the bowl of your stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Mix to combine.

Add the melted butter and mix on low speed until combined.

Add egg, milk, vanilla extract and mashed banana. Mix on low speed until combined.

Fold in the diced banana, granola and 1/2 cup coconut using a spoon or rubber spatula.

Use a cookie scoop to divide the batter evenly between the cups, filling almost 3/4 full.

Sprinkle with additional coconut and granola if desired.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not overbake.

Remove from oven and place on wire cooling rack to cool.

Enjoy! Store leftovers in an airtight container for up to 1 day.

 

 

 

 

 

 

 

My Favorite Banana Cupcakes with Creamy Vanilla Buttercream Frosting

It's funny how excited I get when people give me ingredients to bake with. I would be perfectly happy with a box full of butter for my birthday...seriously. My friend Merry brought some extra over-ripe bananas to work and I knew I wanted to make Banana Cupcakes. These cupcakes had been haunting me since I last made them over a year ago. I remember them being the best Banana Cupcakes I had ever eaten, but I had lost the recipe.... until I was going through my notes on my iPad the other day and found it!

 

So now I am sharing My Favorite Banana Cupcake Recipe with you! I absolutely love the texture of this cupcake; it's light, not too dense, with the perfect amount of banana flavor. You won't mistake them for dressed up banana muffins at all. I paired these cupcakes with a creamy Vanilla Bean Buttercream Frosting. I originally wanted to make a Honey Cinnamon Buttercream, but my husband vetoed that idea (hence the sprinkling of cinnamon on top). Really any of your favorite frosting recipes would work well with cupcake. Next time (and there will be many next times) I'm going to try Salted Caramel or Peanut Butter!

 

Regardless of how you frost it, I hope you'll try this recipe for My Favorite Banana Cupcakes and that it becomes one of your favorites too!

 

 

 

My Favorite Banana Cupcake with Creamy Vanilla Bean Buttercream Frosting

Makes 24 cupcakes

Recipe adapted from A dash of sass

 

Cupcake Ingredients:

2 1/4 cup Cake Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
2 sticks unsalted Butter, softened
1 1/3 cup Granulated Sugar
2 Large Eggs, room temperature
1 1/2 cups Mashed Bananas (approx. 3 large over ripe bananas)
1/4 cup Whole Milk + 1/2 teaspoon distilled white vinegar or fresh lemon juice
1 1/4 teaspoon Vanilla Extract
 

  

Frosting Ingredients:

2 sticks Unsalted Butter, softened but still slightly cold

2 teaspoons Vanilla Bean Paste

3-4 cups Powdered Sugar (preferably sifted)

pinch of salt

Heavy Whipping Cream


Directions:
 

Preheat oven to 350f. Line 2 cupcake or muffin pans with paper liners.

In a medium size bowl, sift together the Cake Flour, Baking Powder, Baking Soda, Salt and Cinnamon. Set aside.

In another medium size bowl, combine the mashed bananas, "soured" milk, vanilla and eggs. Mix until combined.

In the bowl of your electric stand mixer fitter with a paddle attachment (or using an electric hand mixer), cream together the butter and sugar at medium speed until light and fluffy (approx. 2 minutes).

Add the eggs, one at a time, beating well after each addition.

Add the wet and dry ingredients to the batter alternating between them - add 1/3 of the flour mixture, 1/2 of the banana mixture and repeat, mixing just until combined after each addition.

Using a large cookie scoop, scoop the batter into the prepared pans dividing evenly between each cup.

Bake at 350f 18-20 minutes or until toothpick inserted in center comes out clean.

Remove from oven and cool in pan for 1 minute, then remove to wire cooling rack to cool completely.


While the cupcakes are cooling, make the frosting:

In the bowl of your electric stand mixer fitted with the paddle attachment, cream butter at medium speed until creamy. Add the powdered sugar and a pinch of salt and pulse a few times to coat the powdered sugar you don't create a big sugar dust cloud, then mix on medium speed. With the mixer running, add the vanilla bean paste. Then add the heavy whipping cream a few tablespoons at a time. Beat at medium-medium high speed for about a minute. Check the taste and consistency. Add more powdered sugar and/or heavy whipped cream as needed. I wanted the frosting on this cupcake to be on the creamier side, so I added whipping cream to get my desired consistency.

To be honest, when I make frosting I just eyeball the ingredients and add/adjust as needed...

 

 

 

 

 

 

 

 

Banana Boat Cupcakes

Banana Boat Cupcakes

 

 

Yumm.. The Campbodians famous Banana boats! What is a Banana boat? That is what I said the first time I heard of it, well…it’s a camping treat my boyfriend's friends (referred to as the Campbodians= a group of Pilipino men that love VW buses and camping) have been making for years. Picture this…a banana stuffed with pieces of chocolate, marshmallows and topped with graham cracker crumbs and sprinkled with cinnamon , wrapped in foil and cooked over an open fire till the bananas are warm and the chocolate and marshmallows are nice and soft and gooey . Pure heaven. Well, I have been craving these for awhile. Earl was nice enough to make them for my family a few weeks ago and they were a hit! But I kept thinking how to make these favors into a bake good. Well, I created a banana-cinnamon cupcake stuffed with chocolate pieces frosted with a marshmallow frosting and sprinkled with graham cracker crumbs, the birth of the BANANA BOAT CUPCAKE. There is nothing like a banana boat over a open fire, but this cupcake is delicious. The flavors are so good and the frosting is AMAZING! I really hope you give this cupcake a try.

 

Ingredients: (cupcake base is an adaption of Gina Neelys banana cupcake)

 

1 cup flour

½ teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon salt

2 teaspoon cinnamon

1 stick sweet cream butter (room temp)

½ cup white sugar

¼ cup sour cream

2 large eggs (room temp)

2 large ripe bananas (not overly ripe)

1  3.5 oz large chocolate bars broken into pieces

 

 

Ingredients: Frosting

1 cup of butter

2 teaspoons vanilla

1-7 oz jar Marshmallow cream

 

2 cups powder sugar

¼ cup half and half milk

½ cup graham cracker crumbs

Banana chips for decorating (optional)

 

 

Pre-heat oven to 350

Prep-work:

a. Line cupcake pan with 12 cupcake .Spray with oil
b. Mash banana

 

 

1. In a small bowl, combine flour, baking powder,baking soda, salt and cinnamon. Mix and set aside.

 

2. In large bowl, beat butter with sugar.

 

3. Beat in Sour cream and vanilla.

 

4. Beat in eggs until all well combined

 

5. Add half the ingredients and beat in till combined, then beat in the other half. Do not over beat.

 

6. Beat in the mashed banana to batter. DO NOT OVER BEAT, just till combined.

 

7. Fill cupcake liners ¾ full.

 

 

8. Once all the cups are filled.  Add one square of chocolate in the middle of each cup. Batter will push up a bit on the sides.

 

9. Take a spoon and cover the chocolate with the batter that pushed up.

 

10. Bake for 20 minutes

11. Once removed from oven, wait about 3-5 minutes then transfer each cup to a  cooling rack. Cool completely.

 

 

While the cupcake are cooling…make frosting.

 

A. Beat butter until it is smooth.

 

B. Add vanilla and marshmallow cream till all combined.

 

C. Gradually add powdered sugar at low speed.

 

D. Add half and half and beat at high speed till nice and fluffy.

 

E. Frost and decorate as desired. I used a ziplock bag, cut off at the end and fitted with a decorating tip.

 

F. Sprinkle the graham cracker crumbs

G. Top with a banana chip

ENJOY!!