Banana Oat Snack Cake

Alright, you can judge me. Yes, I served this cake for breakfast. I figured it was close enough to banana bread. The kids liked it. It is moist and taste very similar to banana bread. My husband liked it. He prefers banana bread but he said it needed less oats. I had even decreased the oats from the original recipe. I think the oats would have tasted better toasted but I liked the recipe. It did make a nice breakfast and the kids didn't complain.

Banana Oat Snack Cake
6 oz. unsalted butter
1 cup old fashion oats
1 cup all purpose flour
2 tsp baking powder
1 Tbsp ground cinnamon
1 tsp salt
1 1/2 cup brown sugar
2 large eggs
2 tsp vanilla
3 ripe banana, smashed

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 8x8 baking dish with nonstick cooking spray.
3. Melt the butter in the microwave for 1 minute. Set aside. 
4. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Set aside.
5. In a medium bowl, whisk together the brown sugar, eggs, and vanilla until smooth. 
6. Mix the melted butter into the brown sugar mixture. Whisk together until incorporated.
7. Add the bananas and mix well. 
8. Add the sugar mixture to the flour mixture. Whisk until incorporated.
9. Add the batter to the prepared dish.
10. Bake the cake for 35 minutes or until golden brown and cooked through.
11. Allow to cool slightly before serving.

Recipe adapted from Bon Appetit.

One year ago...........................I made Basil and Tomato Pasta.
Two years ago.........................I made Corn Salsa.
Three years ago.......................I made Mussels.

Did you already know......................
-Since 7,000 B.C., ancient China have been eating oats.
-The ancient Greeks were the first known to make porridge from oats.
-In the U.S., 75% households have oatmeal in their kitchen.

Bananas Foster Sundays

Awhile ago, my Aunt gave us these food clips. These food clips make an animal noise when you hold it open to clasp something. Well, I was using one of the food clips to seal a bag of cereal which made the monkey sounds. My son came into the kitchen to see what was going on. He told me that he heard his brother calling him. He is my little monkey and a very hungry boy. As expected from my son being a monkey, bananas are very popular at my house. To celebrate Mardi Gras, I figured I would attempt to make banana fosters. This dessert is very good. It may seem easy to make but it is easy to burn. My husband helped with igniting the flame. The kids thought it was very cool. 

Bananas Foster Sunday
4 Tbsp butter
3/4 cups light brown sugar
1/2 tsp ground cinnamon
pinch of grated nutmeg
4 ripe bananas, peeled and cut into quarters
1 nip of banana flavored liqueur
1 nip dark rum
Serve with vanilla ice cream, pound cake, whip cream and candied pecans and other desired toppings

Directions:

1. In a large skillet, melt the butter over medium heat. 
2. Add the brown sugar, cinnamon, and a little grated nutmeg.
3. Stir continuously until the sugar dissolves about 2 minutes.
4. Add the bananas and allow to cook for 2 minute. 
5. Flip the bananas.
6. Add the banana liqueur. Allow to cook until the bananas are brown.
7. Remove the pan from the burner and add the rum.
8. With a lighter, carefully ignite the rum. Allow the alcohol to burn while shaking the pan. Baste the bananas with the sauce.
9. Serve the bananas with the sauce over desired toppings.

Recipe adapted from Emeril.

One year ago.........................I made Blini Pancakes.
Three years ago.....................I made Rosemary French Fries.

Did you already know...........
-To promote bananas, restaurant owner Owen Brennan asked his chief to create a recipe using bananas.
-Chief Paul Blange created the Bananas Foster recipe.
-The dessert was named for Richard Foster who was Mr. Brennan's friend and frequent customer to the restaurant.

Brazilian Banana Cake

My husband decided he was going to eat healthier this year. This means we have tons and tons of bananas. Yes, he should be eating them. So when I was looking for another recipe to celebrate the Olympics, I decided to go with Brazil. Brazil will be hosting the summer Olympics in two years. It was a great way to use some of these bananas up. This dessert taste a lot like banana bread. My children even ask me for a piece of the banana bread instead of cake. It is top with bananas and cinnamon sugar. When I removed this cake from the oven, the top was puffed up which went back down once cooled. I made two individual serving cakes to test the recipe before cooking the larger one. I didn't have to change anything. It was a big hit in this house. Now, what to do with the rest of the bananas I have?

Brazilian Banana Cake
3 Tbsp butter, softened
2 cups sugar
3 egg yolks
3 cups all purpose flour
1 Tbsp baking powder
1 cup milk
4 very ripe bananas, smashed
3 egg whites

Topping:
2 bananas, sliced
2 Tbsp sugar
1 tsp ground cinnamon

Directions:

1. Preheat oven to 325 degrees F.
2. Grease a 9x13 baking pan.
3. In a large bowl, cream the butter with the sugar.
4. Mix in the egg yolks.
5. Add the flour with the baking powder.
6. Add the milk and mix until incorporated.
7. Add the smashed ripe bananas to the batter.
8. In another bowl, whisk the egg whites until a soft peak form. 
9. Fold in the egg whites into the batter.
10. Evenly spread the batter in the greased baking pan.
11. On top of the batter, spread the sliced bananas in a single layer.
12. In a small bowl, combine the sugar and the ground cinnamon.
13. Sprinkle the cinnamon sugar over the sliced bananas.
14. Bake the cake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Recipe adapted from Allrecipes. 

One year ago......................I made No Knead Bread.
Two years ago....................I made Blackened Chicken.

Did you already know........
-The 2016 Summer Olympics will be held at Rio de Janeiro.
-Rio de Janeiro is the second largest city of Brazil.
-Rio de Janeiro means River of January in Portuguese.

Green Smoothie

Almost everyday, my son has been making a smoothie. He likes smoothies but I think it is more that he gets to make all the decisions. He is the youngest. So, I asked him if he wouldn't mind making me a smoothie. This smoothie is totally his concoction. He doesn't even add sweetener. You may want to add a little honey or sugar but I thought it tastes pretty good. The main reason why I wanted him to make me a smoothie was for me to show him how he could make it into a frozen smoothie. He thought it was so cool that he took the smoothie and ate it all. He didn't even share. Good thing I have two different cups so I could make another frozen smoothie.

Green Smoothie
1 medium banana, cut into slices
1/2 cup baby spinach leaves
1 kiwi, peeled and cut into slices
1 ( oz) container of vanilla yogurt
1/2 skim milk

Directions:

1. In a blender, mix the banana, spinach, kiwi, yogurt, and milk until well blended.
2. If the smoothie is to thick add a little more milk until the desired consistency.
3. Add the smoothie mixture into a Slush maker to make a frozen smoothie.

Recipe Sweet Morris.

One year ago............................I made Peanut Butter Brownies.
Two years ago..........................I made Vanilla Cake.

Did you already know..............
-Kiwifruit is native to China.
-Kiwifruit is also called Chinese Gooseberry.
-Kiwifruit has more Vitamin C than an orange.

Two year blog Anniversary giveaway!

Closed. Thank you.

Good Luck!

Banana Muffins

Since I have company staying with us, I have been buying more fruit. Well, I guess lately bananas are not our first pick. What to do with lots of ripe bananas? Well, my sister requested banana bread. I figured banana muffins would be easier for the kids since they could eat them for breakfast, snack, or dessert. Yes, they wanted to eat them again right after supper. I guess when colorful muffin wrappers are used helps.

Banana Muffins
1 cup light brown sugar, packed
1/2 cup unsalted butter, softened
5 ripe bananas, mashed
1 egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 Tbsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with 12 muffin liners.
3. Cream the brown sugar with the butter until fluffy.
4. Add the mashed bananas and mix well.
5. Add the egg and combine well.
6. Add the flour, baking power, baking soda, and salt. Mix until just combined.
7. Fold in the sour cream with the vanilla extract until combined.
8. Evenly, divide the batter into the muffin liners about 3/4 full.
9. Bake for 25 minutes or until golden brown.

Recipe adapted from Martha Stewart.

One year ago.....................I made pickles.

Did you already know.......
-A bunch of bananas are called a hand.
-Phloem Bundles are the strings on the peeled fruit.
-The strings carry nutrients to the fruit.

Banana Bread Cookies

Since I have been trying to eat more fruits and vegetables, I have been buying more bananas. Well, I like my bananas a little green. So when they are ripe, I don't want to eat them. I try talking the kids into eating them but they tell me maybe later. I realize it really means they won't be eating them either. Since I need to use them up somehow, I decided to make some banana bread. My son had no problem eating the banana bread and told me it was a healthy choice since there are bananas in it. I like his way of thinking. My daughter likes muffin tops so I figured I would attempt to make them with the banana batter. Well, the end result were more like cookies. Cookies are good and these cookies are too since they have banana in them, right? If you like banana bread, you will like these cookies.

 Banana Bread Cookies 1 1/2 cups sugar 1/2 cup butter, softened 2 eggs 4 bananas, mashed 1/2 cup buttermilk 1 tsp vanilla 3 cups all purpose flour 1 tsp baking soda 1 tsp salt
Directions:

1. Preheat oven to 350 degrees.
2. Cream sugar with the butter until well blended.
3. Mix in the eggs and blend well.
4. Add the bananas, buttermilk, and vanilla. Beat until smooth.
5. Stir in the flour, baking soda, and salt until combined. The batter should be thick if not add another Tbsp of flour.
6. Spoon about 1/4 cup of batter onto a parchment lined cookie sheet. 
7. Space the cookie batter about 3 inches apart.
8. Bake the cookies about 15 minutes or until golden brown around the edges.
9. Remove the cookies from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

Recipe adapted from the Betty Crocker 40th Anniversary Edition Cookbook.
Last year at this time..............I made Jalapeno Bacon Stuffed Mushrooms. 

Did you already know....... 
-One banana has about 90 calories. 
-Bananas are a good source of potassium, Vitamin B6, Vitamin C, & fiber.
-Bananas are normally shipped green since they are easier to transport and not so fragile.

Bran Banana Muffins

Did you make any New Year's Resolutions? Are you still keeping them? My resolutions are to eat more fruit and vegetables plus drink more water.

During the past holiday season, we were all sick so my main goal was to feel better. The flu season swept in like wild fire. When I was starting to feel better, my husband started to feel awful so our friend gave him some chest rub ointment to help with his breathing. So, I was applying the ointment to my husband's chest when my seven years old son walks into our room. He looks at us and asks what we are doing? I reply that I was helping Daddy grow more chest hair. My son pulls down the collar of his shirt and asked, "Can I have some too?" After I stopped laughing, I told him that it was medicine to help Dad breath better. Then my son informed us that he can't wait to grow a mustache. Why a mustache?

Bran Banana Muffins
2 cups All Bran cereal
1 cup skim milk
1 egg
1 egg white
1/2 cup dark brown sugar
1/2 cup honey
1/4 cup vegetable oil
2 overripe bananas, mashed
2 tsp vanilla extract
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 Tbsp baking powder
Additional cereal and sugar for sprinkling on top

Directions:

1. Preheat oven to 375 degrees.
2. Line a muffin tin with muffin wrappers. Set aside.
3. In a large bowl, stir together the cereal and milk. Allow to soak for 7 minutes. 
4. In a medium bowl, whisk together the egg and egg white until slightly frothy.
5. Add the brown sugar, honey, oil, bananas, and vanilla extract.
6. Pour the brown sugar mixture into the cereal mixture. Stir until combined.
7. In another medium bowl, combine the flour, salt, and baking powder. 
8. Add the flour mixture to the cereal mixture and stir until the flour has been combined about 15 strokes.
9. Evenly divide the batter into the 12 muffin wrappers.
10. Sprinkle each muffin with a little cereal and sugar on top.
11. Bake the muffins for about 25 minutes or until the muffins are golden brown. A toothpick inserted in the middle should come out clean.
12. Serve warm.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago....................I made Lemon Frosted Cupcakes.

Did you already know...
-It is recommended for woman to eat 25 grams fiber a day.
-Men should be eating 30 grams a fiber a day.
Bran helps lower cholesterol and promotes good digestion.

Banana split cake

Did your Mom make banana pudding a lot when you were growing up? It was one of my favorite desserts as a kid. I loved the pudding with bananas and cookies.

I still like the dessert but I never think to make it. When I saw this recipe, it did remind me of the childhood dessert but revised. The original recipe calls for honey grahams but I had to go with the Nilla wafers.

Banana split "cake"
1 1/2 cups Nilla wafer cookies, crushed
1/8 cup sugar
1/3 cup butter, melted
2 packages (8oz.) cream cheese, softened
1 1/2 cup sugar
1 (20 oz.) can crushed pineapple in juice, drained
4 bananas, sliced thinly
2 packages (3.4 oz) vanilla flavor instant pudding
2 cups cold milk
2 cups Cool Whip Whipped Topping, thawed
2 bananas, for garnish

Directions:

1. In a medium bowl, mix the cookies, sugar, and butter.
2. Press the cookie mixture into a 13x9 or other desired pan. 
3. Freeze for 10 minutes.
4. In a large bowl, beat the cream cheese with the sugar.
5. Carefully, spread the cream cheese mixture on top of the cookie layer.
6. Top the cream cheese with the pineapple.
7. Top the pineapple with the sliced bananas.
8. Beat the pudding mixes and milk with a whisk for about two minutes.
9. Fold in 1 cup of Cool Whip.
10. Spread the pudding mixture on top of the banana layer.
11. Top the pudding mixture with the remaining Cool Whip.
12. Refrigerate for at least 5 hours or overnight.
13. Before serving, top the dessert with slices of bananas.

Recipe slightly adapted from Food & Family Cookbook Best Loved: Quick & Easy Recipes page32.

Did you already know...
-Nilla wafers are made by Nabisco.
-In 2000, Kraft food acquired Nabisco. 
-Kraft food has over 100,000 employees worldwide.
-45% of the employees are women.

Sore Back

My husband said his back hurt so our two youngest children volunteered to message it. So, my husband laid down to see if it would help. My son squeezed the back of his neck like he was chocking my husband. Then my son and youngest daughter karate chopped his back. Just in case my husband wasn't in enough pain at this point, they pushed their elbows into my poor husband's back. My son asked, "Doesn't this feel good, Daddy?"  Lesson learned: if you want your back to feel better, do not allow my two young children to help you out. Days later he is still recovering! My husband is so thoughtful that he volunteered for them to do my back next. I ran away.

I asked my son what kind of birthday cupcakes would he like. He said he wanted Power Rangers. I said not what type of decorations but what type of flavor did he want. He thought about it and told me he wanted banana. How many little kids ask for banana cake? I make banana bread all the time but I have never made banana cake before. I figured Martha Stewart would have a recipe for a banana cake. I am glad I trusted my instincts because these cupcakes are great. The cupcakes have a subtle banana taste. To top the cupcakes, I used a buttercream recipe found in my now favorite book The Pastry Queen. 

Banana Cake
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
12 Tbsp unsalted butter, softened
1 1/2 cups light brown sugar, packed
3 large eggs
4 very ripe large bananas, mashed
3/4 cups buttermilk
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Line a standard muffin tin with paper liners.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
4. In a large mixing bowl, cream the butter and sugar together until fluffy.
5. Add 1 egg at a time incorporating well.
6. Add the bananas, buttermilk, and vanilla.
7. Slowly, add about 1 cup of the flour mixture at a time and incorporate well. Continue to add the flour mixture until all combined.
8. Fill the muffin cups about 2/3 full.
9. Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
10. Let cool on a wire rack for at least an hour before frosting. 

Recipe adapted from Martha Stewart. There is a link for a caramel buttercream recipe which I have not tried.

Did you already know..........
-Bananas are harvested everyday of the year.
-Bananas are the most popular fruit in the U.S.
-The Cavendish banana is the typical banana eaten in the U.S.
-Other types of bananas are Goldfinger, Latundan, Red bananas.

Banana Bread

When I was a little kid, we lived in Hawaii. In our backyard was a banana tree. My Mom said any time we saw a banana on the tree we wanted it. We did not want to eat it when it was ripe. Today I still prefer my bananas with a little green on them. When they are all yellow, bananas seem slimy to me. My children enjoy their bananas the same way I do. 

If we still have any bananas that are ripe, I will either cut them up and freeze them. They make a great addition to smoothies. I will also make banana bread for gifts.

Banana Bread
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
4 very ripe bananas, mashed
1/2 cup buttermilk
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt

Directions:

1. Preheat oven to 350 degrees.
2. Grease 2 loaf pans.
3. Cream sugar with the butter until well blended.
4. Mix in the eggs and blend well.
5. Add the bananas, buttermilk, and vanilla. Beat until smooth.
6. Stir in the flour, baking soda, and salt until just moistened.
7. Bake the loaves for one hour on the lowest position rack in the oven.
8. Check with a tooth pick and it should come out clean when inserted into the middle of the loaf.
9. Allow the loaves to cool for 5 minutes. Remove from pans. 
10. Allow to cool completely before slicing.
11. Wrap tightly and store at room temperature up to 4 days or 10 days in the refrigerator.

Recipe adapted from Betty Crocker 40th Anniversary Edition Cookbook.

Did You already know..............
-A cluster of bananas are called a hand.
-Banana beer is available for purchase.
-Americans on average purchase 28 pounds of bananas a year.
-A pound of bananas are roughly 3 medium bananas.