Posts Tagged 'banana'

Pumpkin Banana Oat Muffins

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Hiiiiiiiiiiiiii.

I’m back!  You’ll have to forgive me for the past couple months.  They were arguably the busiest of my entire life.  But I am baking once again!  Before we get into the details of my latest delicious creation, here’s a brief recap of recent events to give some context for my absence and perhaps entice understanding from my wonderfully patient readers:

  • Moved into my new apartment
  • Unpacked – umm…amidst the busyness, this took several weeks
  • Waited for cable / internet to be installed…twice – thanks for not showing up the first time Time Warner!
  • Travled to Rhode Island for a weekend to attend a wedding
  • Planned and conducted a major brainstorming workshop for clients at work
  • Cheered for the Cardinals at a Mets game – they’re in the playoffs now!
  • Celebrated a good friend’s birthday
  • Drove to CT and back for work meetings – times two
  • Vacationed in Europe with Dan for 10 days – an absolute DREAM!  If this were a travel blog, I could do a billion posts about that trip!
  • Worked 75+ hour weeks for a month straight, including through Labor Day weekend…
  • …while I was in Chicago visiting my sister – and having lunch with Jenn!
  • Traveled across the country for a week to watch market research focus groups
  • Played host to my parents while they were in NYC for a weekend
  • Researched and bought a new bike – wheeee!
  • Brunched with old friends from high school
  • Went to several doctor appointments
  • Plus a whole bunch of other very important stuff that I need to keep secret for now…shhh…

Whew!  A lot of work (sad…) but a lot of fun (happy!) in there too.  With all of the above going on, I haven’t had much time – or kitchen access! – to make my own meals, let alone do any awesome baking.  However, the dust seems to be settling – knock on wood – so I am keeping my fingers crossed that we can now return to our regularly scheduled programming.

To kick it off, let’s play a little game of Train of Thought, shall we?  I’ll show you how I decided to make what I’m sharing with you right now!

Today = October.  October = fall.  Fall =  pumpkin.  Pumpkin = great oatmeal mix-in.  Great oatmeal = pumpkin + mashed banana + flax + …  Ooh – I got it!

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These Pumpkin Banana Oat Muffins both welcome the new season and celebrate my re-found ability to make breakfast in the morning.  Pumpkin, banana, flax and maple syrup are the ingredients that make up my favorite bowl of oatmeal – and they’re now brought to you in muffin form!  Top these off with some peanut butter and you’re good to go.  Yum!

Here’s my recipe for Pumpkin Banana Oat Muffins, adapted from this recipe:

1 (15 ounce) can pumpkin

2 ripe bananas, mashed

1 teaspoon vanilla extract

2 eggs

3/4 cup flax seed meal

2/3 cup maple syrup

2 cups whole wheat pastry flour

1 cup oats

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

Preheat the oven to 375*F.  Spray muffin tins with cooking spray and set aside.  In a large bowl, mix together pumpkin, mashed bananas, vanilla, eggs, flax seed meal and maple syrup until well blended. In a separate bowl, mix whole wheat pastry flour, oats, baking powder, baking soda, salt and cinnamon. Stir dry ingredients into wet ingredients until just blended.  Pour into prepared muffin tins and bake for about 20 minutes.  Makes 18 muffins.

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I was quite pleased with these muffins!  Seems like the ole baking skills haven’t gotten too rusty from lack of use.  Dan liked them too – though his enthusiasm might have been more reflective of the fact that I was baking anything at all!  Moist, chewy and filled with healthy ingredients – they’re a perfect way to start the day.

Do you eat oatmeal?  What would your fall + oatmeal muffins look like?

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Banana Coconut Bars

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Well, bloggie friends, I’m moved into my new place!  And couldn’t be happier.  I can’t wait to explore the hood!  I’ve already spotted a health food store, mentally noted at least a dozen restaurants to try and bought a loaf of fresh bread from a nearby bakery.  Life is sweet.  Now if only the rest of my boxes would unpack themselves…

Oh, and did I mention that my fridge now has a freezer?!  Take that old apartment!  I’m sure it will soon be filled with yummy baked goodies.  And on that note, can someone tell me how to freeze things?  I’ve had nary an opportunity to do such a thing so am clueless re: avoiding freezer burn.  Help!

The recipe I’m sharing with you today was actually not made in my new apartment, but in my old apartment…um…two weeks ago.  I know, bad blogger.  Life got hectic!  But the photos I took ages ago have been staring at me from my desktop for too long.  I could wait no more to bring you Banana Coconut Bars.

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B-t-dubs, if you think my pictures are prettier than usual, it’s because THEY ARE!  That’s courtesy of my awesome new camera, which is courtesy of my more awesome, #1, best-in-the-world boyfriend who proudly encourages my pursuit of the arts.  Yes, I am now the grateful owner of an SLR.  And my new apartment has natural light.  Things are looking up!

Back to the food…

These bars were born of a combined need to use up a bunch of uber ripe bananas and my recent interest in coconut.  Riddle me this:  I was never a fan of coconut.  I then made Super-Charge Me! cookies, which contain said ingredient.  Ever since, I’m drawn to all things coconut!  What?! I really do think those cookies are crack.

Here’s my recipe for Banana Coconut Bars:

3 ripe bananas, mashed

2 tablespoons molasses

1/3 cup unsweetened applesauce

1/4 cup agave nectar

1/4 cup maple syrup

2 cups white whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsweetened shredded coconut

Preheat the oven to 350*F.  Spray an 8×8-inch pan with cooking spray and set aside.  In a large bowl, mix together mashed bananas, molasses, applesauce, agave and maple syrup until well blended. In a separate bowl, mix white whole wheat flour, baking powder, baking soda and salt. Stir dry ingredients into banana mixture until just blended. Stir in coconut.  Pour into prepared pan and bake for about 50 minutes.

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Coconut flakes!  Banana chunks!

These were go-od.  So good, in fact, that Dan ate nearly half the pan in one evening.  So good that I’m sort of regretting giving him so many…  They were super moist and banana-ey.  Like delicious banana bread in little square form.  And low in fat to boot!

What’s your favorite banana recipe?

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Maple Banana Cornbread

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If you haven’t caught on yet, I like to bake traditional treats with a bit of a twist…brownies with cinnamon, pumpkin muffins with honey, chocolate chip cookies with coffee.  My goal is to create recipes that are approachable, but interesting, because those are the kind I like best.  Everybody loves banana bread or chocolate cupcakes, but what can I do to make that first bite a tad surprising?  

In light of this baking ideology, and the approaching holiday, I set out to spice up a seasonal favorite – cornbread.  I’ve had some stone-ground cornmeal hanging out in my apartment for a while now – remnants of a one-off chili and cornbread night – and it’s been begging to be used.  I think it felt left out because every time I reached into the cabinet to pull out my baking ingredients, I passed it over in favor of WWWF or whole wheat pastry flour.   I figured it deserved its moment in the spotlight too, but what to do with it?

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Maple Banana Cornbread sounds good to me!  This is a really fun recipe that has no added fat and is very low in sugar – but you can’t even tell!  I think that’s awesome.  Just make sure you use a cornmeal that’s 100% whole grain to keep it 100% whole foods.

Recipe:

1 cup stone ground cornmeal

3/4 cup white whole wheat flour

1 teaspoon cinnamon

1/2  teaspoon salt

1 teaspoon baking soda

2 medium bananas, mashed

1/2 cup maple syrup

1 egg white

1/2 cup skim milk

Preheat the oven to 350*F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.  In a large bowl, mix cornmeal, white whole wheat flour, cinnamon, salt and baking soda.  In a separate bowl, mix together bananas, maple syrup, egg white and skim milk.  Stir the banana mixture into the dry ingredients until just blended. Pour into prepared pan and bake for about 35-40 minutes.

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I’m really excited about my Maple Banana Cornbread because it came out exactly the way I was hoping it would.  It has the nutty flavor and slightly crumbly texture of cornbread with added sweetness and moistness from the maple syrup and bananas.  This one’s a keeper!

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I like the tops of sweet breads best because they’re the softest!

Do you have a spruced up cornbread recipe?  

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Contact

ashley.sweetandnatural@gmail.com

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