Banana Recipe Round up

Did you get any pregnancy cravings while you were pregnant?    I don't remember too many with my first.   I did enjoy a few more things that I would have normally ate, like a few more poutines and nachos but otherwise I still ate quite healthy.

For baby #2 it is pretty much the same, I am having a few indulgences but still aiming to stay on track.    My craving this time around though is banana baked goods.  I could literally eat banana bread every day.  Oddly,  I am not actually craving real bananas, just banana baked goods.  I have never been a pure banana lover.  Even now I really only eat the excess of what my little one doesn't it to give baby #2 some potassium.
There is a cafeteria in a building across the street from my work and I swear they make the best banana bread I have EVER had!  I can guarantee it is not healthy and potentially soaked in melted butter after it is baked but honestly BEST EVER! It is dangerous really.   I tend to treat myself maybe once a week with it and for the rest of my cravings I go to recipes that are a bit more figure friendly like my Gluten Free Almond Banana Bread.

Since I need to mix up my banana baking and try some new recipes I have asked some blogging friends and scoured the web for some delicious banana baked goods and created this round up for you.  Some healthy, some not, but all 30 Banana recipes will satisfy any banana craving.

Enjoy!

Banana Nut Cake with Maple Cream Cheese Frosting	Chocolate Malt Banana Cakes	Brown Sugar Banana Bread
Banana Fluffernutter Muffins	Banana Cupcakes with Chocolate Ganache	kinny Nutella Cinnamon Swirl Bread
Banana Spice Oatmeal-Walnut Streusel Muffins	Gluten Free Almond Banana Bread	Brown Butter Banana Peanut Butter Cookies
Honey Banana Poppy Seed Bread	Banana Bread Waffles	Super Soft Banana Bread
Peanut Butter Banana Brownies	Banana Lentil Muffins	Banana Pancakes
Brownie Crumble Banana Bread	Chocolate Banana Cake Bars (Vegan + Gluten-free)	Blueberry Banana Almond Baked Oatmeal
Banana Cupcakes with Peanut Butter Frosting	Double Chocolate Muffins with Banana Cream	Banana Chocolate Chip Bars
Brown Butter Banana Donuts	Healthy Banana Bread	Purple Ribbon Banana Bread
Biscoff Banana Bread	Banana Split Cheesecake	Easiest Banana Bread Ever
Strawberry Banana Bread	Healthy Banana Bread Recipe *Egg Free	(Almost!) Fat-Free Pumpkin, Banana & Butterscotch Whole Wheat Bread

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Chocolate Malt Banana Cakes

I hate being late, and yet I feel it is happening more and more.  I want to say that when my husband is with me it is more him than me, that or I just haven't mastered the art of packing up with a toddler.  He thinks it takes less time to get places than it actually does.  I also think he never wants to be on time.  He doesn't like to be the first person at places, and I hate to be the last.

This morning I got a call from the midwives asking if I was on my way,  and I said "not yet" , apparently I was 10 minutes late for my appointment!  AAH!  According to my phone my appointment didn't start until for another 40 minutes.  Do you know how much this drove me crazy.  I hate to be the person that throws off the schedule and makes everyone else late.  That is why I hate being late, I don't like making other people late or wasting their time.  I rushed over and literally had maybe the fastest appointment ever so I didn't cause to much of a disruption.   I booked my next three appointments and actually put the time of the appointment in the subject as I fear daylight savings may have adjusted the date in my phone.  This could just be an example of my never ending technology curse.

I have another reveal dessert idea coming but with Easter rapidly approaching I couldn't resist picking up some Chocolate Malt eggs.  I love chocolate malt balls in general and these are just so pretty, colorful and fun to use this time of year.

Chocolate Malt Banana Cakes

INGREDIENTS:

• 1 3/4 cups unbleached all purpose flour
• 3/4 cup cocoa powder
• 1/2 cup malt powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 3 bananas, ripe and mashed
• 3/4 cup buttermilk
• 2/3 cup chopped malt balls/eggs
• 4 oz dark chocolate, chopped
• 1/2 cup heavy cream

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray an 8 mini loaf pan with non stick spray or butter.
2. In a medium bowl, combine the flour, cocoa, malt powder, baking soda/powder and salt and whisk together.
3. In a large bowl or mixer bowl , beat butter until whipped. Add both sugars and beat until light and fluffy.
4. Add each egg, one at a time, beating just a minute.
5. Add the mashed bananas and mix on low to incorporate.
6. Add the dry ingredients in 2-3 additions on low until just combined. Add buttermilk and mix until mixed in.
7. Fold in the chopped malt balls. Divide the batter evenly between the 8 mini loafs.
8. Bake for 35-40 minutes, until a toothpick comes out clean. Transfer to a rack to cool completely.
9. While cooling heat whipping cream in a small sauce pan until simmering. In another bowl place the chopped chocolate, cover with the whip cream and let sit a few minutes. Stir to combine and melt all the chocolate. Let sit a few more minutes and drizzle over the banana loafs and topped with more chopped malt ball eggs.

Boston Cream Roll Cake

 Mat leave just started and I have been mad baking.   The last few days have included a cake and 3 different kinds of cookies.   Instead of nesting I am baking.   I figured it might be a good idea to get some cookies baked and frozen for some potential visitors over the next few weeks.   I only wish I could be more efficient and plans meals that way but our freezer is already jammed.   I am trying to convince the hubby to get a space freezer to put in the basement.   For some reason he is oddly resistant against a $200 small freezer.  Weird, I know.  He will cave soon enough, especially if his future dinner meals depend on it and I can ensure it is energy efficient.   For now I will stick with baking.   A bonus to living in Canadian winters when you reach the end of November the garage becomes another fridge and it becomes the perfect place for storing drinks and cookies.

The cake I made was for the Hubby's birthday, which was on Sunday.  We had a family dinner at his parents place so his mom asked me to whip up dessert.   He originally wanted something chocolate and peanut butter but since I got him his "mudpie mojo" ice cream from Cold Stone, I figured he was okay with a little variety.   I actually made something that I have been dying to make for a while now.  Sshh, don't tell.

Boston Cream Roll Cake

INGREDIENTS:

Cake:

• 1/2 cup unbleached all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temp, separated 
• 2/3 cup sugar, separated equally.
• 1/2 tsp pure vanilla extract
• confectioners sugar for towel sprinkling.

Cream 

• 1/2 cup milk 
• 1/4 cup 10% cream 
• 2 large egg yolks
• 2 tbsp sugar
• 1/2 tsp vanilla bean paste
• 1 tbsp cornstarch
• 1/2 tbsp all purpose flour

Ganache

• 3/4 cup heavy cream
• 6 oz chopped dark chocolate

INSTRUCTIONS:

1) Make the cake :  Preheat oven to 375F.    Grease and flour or spray with non stick spray a 15x10 pan.   Combine flour, baking powder and salt in a small bowl and set aside.
2) In a large bowl or mixer bowl,  beat egg yolks on high until thick,  approx 3-5 minutes.  Gradually add sugar and vanilla, beating on med-high until sugar is well combined and dissolved.
3) In a separate large bowl with new or cleaned beaters, (I like to use my whisk attachment to my hand blender) add egg whites and beat until soft peaks form.   Gradually add sugar beating till stiff peaks form.
4) Gently fold yolk mixture into egg whites.  Add dry mixture and continue to gently fold until combined.   Spread mixture evenly into cake pan.
5) Bake for 12-15 minutes.   While baking place a clean dish towel on the counter,  sprinkling with confectioners sugar to prevent sticking.
6) Immediately remove cake from pan on to dish towel, roll up cake and towel starting from a short end.   Cool on a wire rack.

While cake is baking - Make the pastry cream.
7) Heat milk, cream and vanilla bean paste in a medium-small on medium-low heat until it just barely simmers.  Bubbles will start to appear on the sides of the saucepan.
8) While the milk mixture is heating in a small bowl add egg yolks and sugar.  Whisk together until well combined. Add cornstarch and flour and continue to whisk until smooth.
9) When milk/cream mixture is ready, slowly pour half into the egg mixture, whisking constantly to prevent the egg yolks from curdling.   I place a towel under the egg bowl to prevent it from moving around while pouring.
10) Pour the combined egg/milk mixture back into the saucepan with the remaining milk, whisk together and cook over med to med-low heat until the mixture begins to thicken and boil.   Whisk constantly to prevent any clumping and scorching.  Boil for 30 seconds, remove from heat and pass through a sieve to remove any clumps.
11) Cover mixture directly with saran wrap to prevent any film from forming.   Let cool in the fridge about an hour, the mixture will be much firmer.
Optional Note : I had some extra dulche de leche in my fridge so I stirred in about 1/4 cup into the pastry cream.

12) When the pastry cream is set unroll the cake. Using an offset spatula spread the pastry cream on the cake leaving about a 1 inch gap around the edges.    Roll the cake back up and cover it with saran wrap until ganache is ready.
13) Make the ganache :  Heat heavy/whipping cream in a small saucepan until simmering.  Bubbles will appear on the side of the pan.
14) Place chopped chocolate into a medium heatproof bowl.  Pour the warm cream over the chocolate and let sit with out stirring for 5 minutes.
15) Stir together until completely combined.  Let sit 30 minutes or so until the mixture has thickened but is still pourable.    Pour over the cake as liberally as desired.

I love roll cakes!

MEG's RATING : D-EEEE-LICIOUS!

Nutella Pear Cakes

I figured out a new experiment with my baking and work.   I happen to sit about 15 feet from the coffee/kitchen area so I can here mostly everything from my little cube.  My bake goods do often make it into work otherwise I would eat way to much myself as would the hubby.  Normally I just put the desserts right on the cabinet by my desk as it tends to get a lot of traffic.  The day I went to bring these cakes in, my director brought in donuts. A weekly ritual he seems to have started when we hit that budget season and I am not complaining.   Since I didn't want to conflict with the donuts I decided to put my little cakes into the lunch area on a plate with a note that simply said Nutella Pear Cakes.   I didn't say who made them and luckily no one saw me drop them off so these little cakes were just left there for the taking.  So the cool thing was every time some one came into the lunch room I could hear there reaction.  Most people were immediately intrigued, and then they tried them and I heard the rave reviews.  As the cakes diminished quickly I then heard people who got a cake ask other people if they did and then say "oh too bad, they were so good".     This is great, until people catch on the baking is mine this will be a great way to experiment for the next few weeks.

Nutella Pear Cakes
(makes 18 mini cakes)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 cup peeled chopped pear ( I used Bartlett)
• 1/2 cup semi-sweet chocolate chips
• 1 large egg
• 2/3 cup buttermilk
• 1/2 cup coconut oil, melted
• 2/3 cup nutella

INSTRUCTIONS:

1) Preheat the oven to 375F.  Grease with butter or spray with nonstick spray a mini bundt pan

2) Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl.  Mix together and and make a well in the center. 

2) In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella.  Whisk together until well combined.  Pour into the well. and add chocolate chips.

3) Fold wet mixture into dry until just moistened.  Fill each pan with about 3/4 full.   Bake about 18-20 minutes until a toothpick comes out clean.  Let sit 3-5 minutes in pan , then turn over onto a cooling rack.   Store in a airtight container for up to 3 days.

These little cakes were so moist and super easy to make.  The nutella was subtle but noticeable adding a nice nutty addition.  Breakfast or dessert,  I think it would be either one.  :-)

MEG's RATING : D-EEEEE-LICIOUS

Upside Down Caramel Peach Cake

So I have been eating a lot of peaches these days.   I don't think I have gone the last three weeks without my daily mid morning snack of a peach, half a kiwi and some strawberries.   I am also very happy that I can actually still get local strawberries.  I love getting local fruits and veggies.   I do eat a lot of fruit.  Have I ever told you my husband doesn't eat fruit?  He will eat the rare apple or banana but that is very few and far between.    His mom always says he doesn't like fruit because she ate so much of it when she was pregnant.   This better not happen to my child.   I can't be out numbered on people who don't like fruit in this house.   I am pretty sure he is just an odd anomaly.

This weekend we spent a good chunk of Saturday cleaning, which is no fun but I did also baked this dessert.  I like my peaches firm so this gave me the opportunity to use up any that were becoming too soft.   Sunday we attended a large family BBQ for my Mother in laws family and I offered to bring a dessert.  This was quite the gathering.  She has 8 siblings.  Those siblings all have at least 3 or 4 kids and then many of those kids have 2-4 kids.   In short there was A LOT of people there and luckily I was not the only person bringing dessert.  We don't really see them that often,  so I go not really remember everyone's name or what kids belong to them.   My husband was joking with his cousins that we should play a match the kids to the parents game and line them all up and see who can sort it all out. He believes he could. I know I could not. His family is also a very tall family.  Both of my husbands parents are dutch and they are on average the tallest people in the world.   So I often feel quite short at these gatherings in my tiny 5'3 frame.  Lets hope baby picks up on that side of the family in terms of genetic body frame.

UPSIDE DOWN CARAMEL PEACH CAKE
(Adapted from Anna Olson - Bake to Baking)

INGREDIENTS:

• 3 peaches
• 1/2 cup sugar
• 2 tbsp water
• 1/4 cup (2 oz) unsalted butter
• 1 tbsp heavy cream

Cake

• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 eggs, separated
• 1 tsp pure vanilla extract
• 1/3 cup sour cream
• 1 1/4 cup unbleached all purpose flour
• 1 tsp baking powder
• 3/4 tsp cinnamon 
• 1/4 tsp salt

INSTRUCTIONS:
1) Peel and slice the peaches.   Grease the bottom and sides of a 9 inch spring form pan.   Line the bottom of the pan with the peaches.

2) In a small sauce pan, add water, then add sugar and butter.   Bring to a boil over medium heat and let sit with out touching until caramel begins to turn a light amber colour.   Remove from heat and pour over peaches.   They won't be completely covered.
3) Preheat the oven to 350F.   Make the cake :  In a small bowl combine flour, baking powder , salt and cinnamon.
4) In a large bowl or your mixer bowl, beat together butter and sugar until creamy and well combined.
5) Beat in egg yolks, vanilla and sour cream until combined.  Add in flour and mix on low until just incorporated.

6) In a medium bowl, add the egg whites and whisk by hand or with a whisk attachment to your hand mixer, until soft peaks form.    Fold half the eggs in the mixture until almost combined, then repeat with remaining egg whites until all blended together.   Pour mixture over the peaches.

7) Bake for about 45 minutes,  until a toothpick comes out clean.   Let cool in pan for 30 minutes.   Run a knife around the edge.  Place a plate over the pan and then flip upside down, tapping the bottom to release the cake. 

This cake was light and fluffy.  I halved the caramel from the original recipe since I also switched from apples to peaches.  I think it worked out well though it had the perfect level of sweetness. 

MEG's RATING : D-EEEE-LICIOUS!