Skinny Shake

 

Skinny Shake

Have you tried the Skinny Shake before? It tastes like a Wendy's Frosty:

Ingredients:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa Powder
1/3 of a Banana
Blend

Ultimate Banana Bread

Ultimate Banana Bread

Very key here is the size of your loaf pan because it will fill out every speck of it before it is done. Mine holds 6 liquid cups. It is 8 X 4 inches on the bottom and 9 X 5 inches on the top if your is slightly smaller or you're nervous, go ahead and scoop out a little to make a muffin or two the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that several tests, mine never has.

Ingredients:

1/2 cup (4 ounces or 115 Grams) unsalted butter, cut in chunks plus 

   more for the pan.

1 cup (90 grams) packed light brown sugar

2 slightly heaped cups (about 18 ounces or 510 grams) mashed

   bananas

2 large eggs

1 teaspoon vanilla extract (5ml)

1 teaspoon fine sea salt

1 heaped teaspoon ground cinnamon

A few gratings of nutmeg (optional)

1 teaspoon baking soda

1 teaspoon baking powder

2 cups (260 grams) All-purpose flour

2 tablespoons (25 grams) raw or Turbinado Sugar (on top)

Directions:

Preheat oven to 350 degrees F.  Butter a 6 cup (9 X 5 inch) loaf pan, coat it with butter or coat it with a nonstick cooking spray and set aside.  

Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed bananas.  Whisk in eggs and vanilla.Sprinkle the batter evenly with salt, cinnamon, and nutmeg (if using), baking soda, and baking powder.  Whisk until the ingredients are fully incorporated in the batter.  Whisk ten or more times overly around the edge of the bowl.  It is better to be overly cautious than to end up with mixed pockets.  Add flour and stir until combined.  Scrape batter into prepared loaf pan.  It should come to just within 1/2  inch from the top rim.  Sprinkle the top of the batter with the raw sugar.  It will seem like a lot but it will bake up beautifully.

Bake Banana bread 55 to 65 minutes.  It is done when a toothpick or skewer inserted into the bread is batter-free.  Be sure to check the upper third as well, near the rim of the pan.  That is where you will find the unbaked pockets of batter hanging out.  The bread will get very dark but will not taste burnt.

Let the loaf cool in the pan.  This bread is good on the first day but exceptional on the second and third day.

To store, leave the bread in the pan uncovered.  Once a slice is cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered.  You worked hard for that crunchy top and should not sacrifice it to humidity.  It keeps for five days at room temperature, possibly a week in the refrigerator, but it vanishes in two or three days, max.

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:

Ingredients:

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1/2 tsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Banana Cake

Banana Cake

Ingredients:

4 ripe bananas, sliced
1 cup olive oil
4 eggs
1 1/2 cups finely cut oatmeal
1 cup raisins
2 tablespoons baking soda
A little cinnamon to your liking

Directions:

Mix the bananas, eggs and olive oil until the batter is smooth. Add the raisins and mix it some more. Then add the oats, cinnamon, and baking soda.

Grease a pan and coat it with oatmeal. Then add the batter and bake it at 350°F (180°C) for 35 minutes. Done!

Banana Bread French Toast

Banana Bread French Toast

Ingredients
2 large eggs
1/2 cup half-and-half
1 teaspoon vanilla extract
6 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
Eight 1/2-inch-thick slices banana bread
2 medium and ripe bananas, cut into 1/2-inch-thick slices
2 teaspoons lemon juice (from 1 lemon)
1/4 cup walnuts, chopped

Directions:

1. Preheat oven to 250 degrees. Line a baking sheet with foil and place in the oven to warm.
2. Whisk together the eggs, half and half and vanilla in an 8-inch square baking dish until combined. Whisk in 2 tablespoons of the brown sugar, the cinnamon, nutmeg and salt. 
3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Meanwhile, dip 4 slices of banana bread very briefly in the egg mixture (don't soak) letting the excess drip back in the dish. Add the dipped banana bread to the skillet and sprinkle each slice with 1 tablespoon brown sugar and pat in. Cook until the underside is golden brown, about 2 minutes. Flip and cook until golden brown on the second side, about 2 minutes. Put on the baking sheet in the oven to keep warm and repeat with the remaining banana bread, batter, adding 1 tablespoon more butter to the skillet and sprinkling the slices with 1 more tablespoon brown sugar. Keep the second batch of French toast in the oven.
4. Wipe the skillet clean with a paper towel and add the remaining 2 tablespoons butter. Once the butter melts, add the remaining 2 tablespoons brown sugar and the lemon juice and stir until smooth. Add the bananas and toss until glazed, about 1 minute. Serve the French toast topped with the bananas and chopped walnuts. 

Dole Whip With Pineapple

Dole Whip with Rum

This Disneyland Dole Whip recipe with Rum is the perfect frozen cocktail! Made with only four ingredients, get your sunny vacation fix at home!

 Prep Time 10 minutes

 Servings 4 cocktails

Ingredients

• 4 cups frozen pineapple
• 1 cup sweetened coconut milk (see note one)
• 1 frozen banana
• 6 ounces rum (see note two)

Instructions:
Combine all of the ingredients in the blender and blend until smooth.

Recipe Notes

Recipe Note 1: If you don't like your drinks too sweet, get non sweetened coconut milk.

Recipe Note 2: This drink is amazing with vanilla rum!

Paleo Zucchini Bread

Ingredients

1. 1 cup zucchini, grated
2. 1 1/2 cups almond flour
3. 1/4 cup coconut flour
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 3 eggs
7. 2 tbsp honey
8. 1 banana, mashed
9. 1/4 cup coconut oil, melted
10. 2 tbsp almond butter
11. 1/2 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.
2. In a separate bowl, add the eggs, honey, banana, coconut oil, almond butter, and cinnamon. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.
3. Pour the batter into the loaf pan. Bake for 40-50 minutes or until the loaf is set. Remove from the oven and let cool completely before serving.

Notes

1. Servings: 1 loaf
2. Difficulty: Medium

Hummingbird Cake

Hummingbird Cake

This is the banana and pineapple cake Southern Living made famous in 1978.  It continues to be popular today.

Ingredients: 

3 cups all-purpose flour   

2 cups sugar 

1 cup pecans, toasted and finely chopped 

1 teaspoon finely grated lemon zest 

1 teaspoon baking soda 

1 teaspoon cinnamon 

1/2 teaspoon salt 

1/8 teaspoon pepper 

3 large eggs, at room temperature, lightly beaten 

1 cup vegetable oil 

2 teaspoons vanilla extract 

1 8-oz. can crushed pineapple packed in juice, undrained 

2 ripe bananas, chopped 

FROSTING: 

2 8-oz. packages cream cheese, at room temperature 

16 tablespoons (2 sticks) unsalted butter, at room temperature 

3 cups confectioners' sugar 

1 teaspoon vanilla extract 

1/2 to 1 cup pecans, toasted and chopped, optional 

Preparation

1. Make cake: Preheat oven to 350°F. Generously grease and flour 2 9-inch round cake pans that are at least 2 inches deep. Line pans with parchment; grease parchment.

2. In a bowl, whisk flour, sugar, pecans, zest, baking soda, cinnamon, salt and pepper. In a separate bowl, beat eggs, oil and vanilla. Stir in fruit. Fold into flour mixture. Divide batter between pans. Bake, rotating pans halfway through, until cakes are golden and a toothpick inserted in centers comes out clean, 40 to 45 minutes.

3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pans. Turn cakes onto rack to cool completely.

4. Make frosting: Beat cream cheese and butter with an electric mixer on high speed until light, 3 minutes. Scrape down sides and bottom of bowl. Reduce speed to low; beat in sugar, then vanilla.

5. Assemble cake: Using a serrated knife, slice cakes in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on a serving plate. Spread with a scant 1 cup frosting. Repeat twice. Top with final cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top and press into frosting on sides, if desired. Refrigerate until ready to serve.

Frost Like a Pro

Follow these simple steps and people might think you bought your dessert at a bakery.

Step 1. Level it.

If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.

Step 2. Frost the middle.

Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.

Step 3. Finish it.

Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.

Banana Coconut Bread

Banana Coconut Bread

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon warm baking spices (such as a pumpkin pie or gingerbread mix, with cinnamon, cloves, ginger, and nutmeg)
1/2 teaspoon fine sea salt
1 scant cup unrefined cane sugar, plus 1 tablespoon for topping
1/2 cup dried grated unsweetened coconut
4 small or 3 large bananas, very ripe about 2/3 pound without the   skin, thawed if frozen
1/4 cup vegetable oil
1/4 cup coconut oil
2 tablespoons dark rum
1/4 teaspoon cider vinegar

 *

Directions:

Makes 1 loaf.
Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, combine the flour, baking soda, spices, salt, 1 scant cup sugar, and coconut. Stir well to combine. Set aside.
In a large bowl, mash the bananas well. Add the oils, rum, and vinegar, and stir to combine.
Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula, and sprinkle with the tablespoon sugar.
Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.

Banana Bread

Banana Bread

This recipe was shared by Larry a neighbor of our daughter Barbara.  Larry said and I quote, this is the last recipe you will need.   It is the only recipe I have used since I received it several years ago.

Ingredients:

3 bananas

1/2 cup butter

1 1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1/3 cup buttermilk

1 teaspoon baking soda

1 1/2 cups flour

1 cup chopped walnuts

***

Directions:

Mash the bananas and allow to set at room temp for 45 minutes.

***

Cream the butter and sugar; add eggs beating well after each addition. Add the mashed bananas, vanilla,and buttermilk and beat until smooth. Sift together the flour and baking soda and add to mixture, stir in chopped walnuts. Pour into prepared loaf pan. Bake at 350 degrees for one hour or until toothpick comes out clean.

***

This bread is great toasted.  Note to Donna:  Use Pampered Chef Stone loaf baking dish.