Tag Archives: banana

Banana Cookies

This recipe tastes and make the house smell just like Banana Bread…but in cookie form!  The cookies are moist and cake-like with the perfect amount of sweetness drizzled over the top.  The best way to store them, especially during the summer is to layer them separately to prevent them from sticking together.  Sweet Stackers convert your containers to multi-level using stackable trays and risers.  They insert perfectly into major brand air-tight food storage containers to make the perfect cookie container.  This whole batch of cookies were layered neatly in one 3″ deep container.

Sweet Stackers Cookie Storage

This recipe came from a blog called Pots Pans & Parkers.  The banana cookies turned out delicious and of course everyone in the house wanted one immediately when they came out of the oven based on the aroma.  I had to shoo them out of the kitchen in order to make the frosting!

Banana Cookies

  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 mashed bananas (3 if they are small)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups of flour

Preheat oven to 350°.

Cream the butter and sugar together.  Add egg, vanilla and bananas.  Sift flour, baking soda and salt together.  Gradually add the flour mixture.

Place a scoop of cookie dough onto an ungreased cookie sheet.  Bake for approximately 9 minutes or until the bottom are golden brown.

Banana Cookie Sheet

Banana Cookie Frosting:

  • 1/4 cup milk
  • 1/4 cup butter (one stick)
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 2 cups powdered sugar

Scald the milk in a pot. Add the butter, brown sugar and vanilla.  Bring to a boil on a medium heat.  Gradually add the powdered sugar into the pot, constantly stirring to avoid sugary clumps.  (note: you can add more or less powdered sugar depending how thick or thin you want the frosting)

Frosted Banana Cookies

The Sweet Stackers risers are versatile!  The risers are used to stack full-sized cooling racks to let the cookies cool and the frosting dry – saving space on the kitchen counters.

The cookies in this container didn’t last long!

SS Banana Cookies

Visit sweetstackers.com for more details about the product and the containers they fit.

Shop on Etsy using coupon code LABORDAY20 now through 9/6/2014.

 

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Cranberry Banana Bread with Fresh Cranberry Glaze

Love the combination of tart and sweet, moist and crunchy?  This recipe is just for you.  The perfect addition to a cup of coffee for Mom and my kids are devouring them!  The bread itself is absolutely delicious – banana bread with a hint of tartness from fresh cranberries and the crunch of walnuts.  Plus, the fresh cranberry glaze on top enhances the complex flavors.

Cranberry Banana Bread with Fresh Cranberry Glaze     Cranberry Banana Mini Muffins with Fresh Cranberry Glaze

Cranberry Banana Bread with Fresh Cranberry Glaze

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon. baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 cup (2 medium) mashed bananas
  • 1 cup fresh cranberries (measured; then chopped or pulsated through food processor)
  • 1/3 cup milk
  • 1/2 cup chopped walnuts

Preheat oven to 350°.  Grease muffin tins or loaf pan.

Cream butter with an electric mixer.  Gradually add sugar and bananas.  Reduce speed of mixer and add flour, baking soda, salt, milk cranberries and walnuts.  Evenly fill muffin cups or loaf pan.

Bake until toothpick comes out clean.

  • Mini-muffins for 25 minutes
  • 12-count muffin tin for 35 minutes
  • 3-count small loaf pans for 40 minutes
  • Large 9x5x3 inch loaf pan for 60 minutes

Fresh Cranberry Glaze

  • 2 or 3 tablespoons of Fresh Cranberries; chopped or pulsated through food processor
  • 1/4 cup of confectioners’ sugar
  • 2 tablespoons milk

Combine all ingredients and spread over the top of loaf or muffins.

SweetStackers Cranberry Banana Mini Muffins

Store in an air-tight container.  Sweet Stackers will separate moist mini muffins to prevent them from sticking together or ruin the glaze topping.  The stackable trays also work great in the freezer!  Visit sweetstackers.com for more information.

Banana-Raspberry Baked Oatmeal

Homemade breakfast in a pinch?  You got it.  This is a quick recipe that can be prepared and baked ahead of time.  Store it in the refrigerator for days to come.  Then, when you are in a rush…heat it and savor homemade comfort food before you head out the door.

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This recipe is so versatile because you can easily change up the ingredients and never get tired of it.  This time I made it with a combination of banana and farm fresh raspberries that we hand picked at a local farm and froze.  My kids were pretty excited to find that they made it into their breakfast!

Baked oatmeal can be baked in a pan, but I really like to place the oatmeal batter in a muffin tin to create individual helping.  Plus, it makes them easy to refrigerate and you have instant breakfast for the next few days.

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Baked Oatmeal

(12 muffin-size helpings)

2 cups old fashion oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp allspice

1/2 tsp cinnamon

2 C chopped fresh fruit or berries (I used 1 C bananas and 1 C frozen raspberries for this recipe)

1 cup milk

1 cup plain yogurt

2 eggs

1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)

Preheat oven to 350° and grease a 12 count muffin tin.

Mix all ingredients together and fill each muffin cup to the brim.  Bake for 30 minutes.

Remove a warm muffin from the tin and drizzle a bit of milk over each baked oatmeal muffin.  Comforting and Delicious!

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Sweet Stackers allow you to separate and stack foods in two or three layers in one container.  The baked oatmeal muffins fits perfectly in two layers without them sticking together.  The trays separate everything in 2 or 3 layers from Christmas cookies to left-over pizza without a sticky mess.   Visit sweetstackers.com for more information and ideas of the many uses for Sweet Stackers.

Balsamic Strawberry-Banana Bread

This is not your ordinary banana bread, which by itself is absolutely delicious.  But I thought to give my banana bread recipe a little make-over and add a summer twist with strawberries.  The base ingredients were the same as my banana bread recipe, but I only added one banana and made a homemade balsamic strawberry sauce.  Balsamic vinegar and strawberries are a great combination because it brings out the sweetness of the berry.  I was pleasantly surprised that this bread turned out even better!

Balsamic Strawberry-Banana Bread

Balsamic vinegar and Strawberry Sauce

1 Cup fresh or frozen strawberries, chopped

2 teaspoons sugar

1 teaspoon balsamic vinegar

In a saucepan, stir the strawberries and sugar over medium heat for 5 minutes until the strawberries cook down into a sauce.  Add the balsamic vinegar to combine.  Remove from heat and set aside.

This sauce would even be delicious over yogurt or ice cream.  Ooh…the possibilities!

But here is the bread recipe…

Strawberry-Banana Bread with

Balsamic Strawberry-Banana Bread

2 C flour

1 tsp. baking soda

1/2 tsp. salt

1/2 C butter

1 C sugar

1 medium mashed bananas

balsamic strawberry sauce (recipe above)

1/3 C milk

1 tsp. lemon juice

1/2 C chopped nuts (optional)

1/2 C chocolate chips (optional)

Preheat oven to 350°.

Grease pan, mix all ingredients together and place in a 9 x 5 x 3 inch pan and bake for 60-70 minutes.  I used 3 mini loaf pans and baked for 45 minutes, until an inserted toothpick comes out clean.

Banana Bread

What is more comforting on a chilly afternoon than the aroma of homemade banana bread?  This is a simple and delicious recipe that I got from my neighbor.  It is perfect for the overly ripe bananas that are sitting on your counter top.

Kitchen tip:  If you have overly ripe bananas, don’t throw them away!  Peel the bananas and place in a freezer bag until you are ready to use them.

Banana Bread

2 C flour

1 tsp. baking soda

1/2 tsp. salt

1/2 C butter

1 C sugar

1 C (2 medium) mashed bananas

1/3 C milk

1 tsp. lemon juice

1/2 C chopped nuts (optional)

1/2 C chocolate chips (optional)

Preheat oven to 350°.

Grease pan, mix all ingredients together and place in a 9 x 5 x 3 inch pan and bake for 60-70 minutes.  I used 3 mini loaf pans and baked for 45 minutes, until an inserted toothpick comes out clean.