One of those nights

Sometimes you just need a night of a mini Law & Order marathon and a glass or two of a nice pinot noir... or is that just me? I was having one of those utterly relaxing evenings this week, and knew that I had to whip something up to round out the lineup of indulgence.

I feel like I might have been behind on this realization, but ripe bananas freeze really well. No more carefully timed baking here - just wait for the bananas to get super ripe, peel them and freeze them in an airtight container. Now you can use them for baking whenever the mood strikes! I overzealously froze a half dozen a few weeks ago, so banana bread was the clear answer to my cravings. It's been a long time since I've baked anything because I've been so busy, and I especially haven't made banana bread in AGES. Not quite knowing where to turn, I searched the internet for recipes that would make the cut. Leave it to Food & Wine magazine's "Perfect Banana Bread Every Time" to blow away the competition.

I decided to sweeten things up and add some Heath toffee bits to the batter, and was very happy with the result. It's not identifiably "toffee" flavored, but there's an extra dimension that won the hearts of all who tried it. Another important lesson: EVERYTHING tastes better with butter. Forget all those banana breads you used to make with vegetable oil. There's just no substitute - nothing will have the same cakey texture, perfect crust and solid body without good old butter. Use it :)

Toffee Banana Bread
Adapted from foodandwine.com

4 bananas, very ripe
1/2 C granulated sugar
1/2 C packed brown sugar
1 stick unsalted butter, melted
2 eggs
1 tsp vanilla extract
1 1/2 C whole wheat pastry flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 C toffee bits (optional)

Directions: Preheat oven to 350 degrees and prepare 9"x5" loaf pan with nonstick spray.


Blend together bananas and sugar, then add butter. Beat in eggs and vanilla. Slowly add in dry ingredients and mix until just combined. Pour into loaf pan and bake for 50-60 min, until a toothpick comes out clean. Let cool completely.

Can "vegan" be delicious?

Let me preface this recipe by saying that I'm a bit suspicious of baked treats that are "gluten free" or "vegan." I'm a bit old fashioned in my devotion to butter, flour, eggs and milk in my baking, but I'm certainly open to be convinced that both of the aforementioned categories can be ridiculously delicious. I was recently challenged with baking for a friend's birthday - she's allergic to dairy and the treats were to be eaten during our 8am anatomy lecture. Obviously cakes were off the table, and in a search for something vegan that was (relatively) filling and healthy for the morning I stumbled upon this recipe for vegan blueberry banana muffins.

They were so easy to make, and no one even guessed that they were anything less than "normal." Moist with a tender crumb, the creaminess of banana and the tart pops of blueberries make these a fantastic addition to breakfast or an afternoon snack. I've gotten in the habit of buying large quantities of fresh blueberries during the summer when they're in season and then freezing them - you'll have the taste of July whenever you're in the mood, even when there's nothing good at the market! You can also make and then freeze the finished muffins them to keep for a longer time.

So what's the verdict on vegan baking? With recipes like these, I say keep it coming!

Vegan Blueberry Banana Muffins
Adapted from Week of Menus
Makes about 12 muffins


1 1/2 C whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 Tbsp vegetable oil
1/4 C water
1 tsp vanilla extract
2/3 C granulated sugar
3 large brown bananas
1 C blueberries (fresh or frozen)

Directions: Preheat oven to 350 degrees and coat muffin tins with nonstick spray.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add blueberries and toss to coat. In a large bowl, squish together bananas and sugar. Add vanilla, oil and water and mix well. Add dry mixture to wet mixture and stir until just combined - don't overmix or they will be tough!


Divide batter and bake until golden brown and the top of the muffins spring back to the touch, about 25-30 minutes. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

I brought sustenance!

Ever since I first saw Legally Blonde, I have not been able to look at muffins without reciting that line in my head (with appropriately perky voice, of course). Although muffins are terribly unhealthy, they are quite good for the soul and will forever be the first thing I turn to when baking care packages.

A friend of recently graduated and returned home to Japan, clearly necessitating the above-mentioned sustenance on that long and arduous plane ride! I was having a banana bread itch, but wanted to make something a little more unique this time. When I stumbled upon Joy the Baker's recipe for chocolate chocolate chip banana bread, I knew I'd found it! Joy's recipes are fantastic, and I rarely find anything that I'd want to change; this time is no exception, and the only things that are different are substituting whole wheat pastry flour and only adding a few pecans on top (not incorporated in the batter). I find that of any baked good, banana bread is the best way to sneak in whole wheat flour without affecting the texture and taste too much. In fact, I often think that it adds a great nutty flavor that you miss with white flour.

I also made this bread in muffin form, to make it a bit more portable and individually sized. Either a loaf or muffins work well, just make sure you adjust the baking time accordingly. Also, feel free to substitute chopped dark chocolate or white chocolate chips, or walnuts or pecans according to your taste!

Chocolate Chocolate Chip Banana Bread
Adapted slightly from Joy the Baker

1/2 C toasted pecans, coarsely chopped (omit or reserve for topping if you desire)
1 3/4 C whole wheat pastry flour
1/4 C unsweetened cocoa powder
1 C granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C chocolate chips
2 eggs, lightly beaten
1/2 C unsalted butter, melted and cooled
1 lb very ripe bananas (about 3 large bananas mashed well)
1 tsp vanilla extract

Raw sugar for dusting on top

Directions: Preheat oven to 350 degrees. Spray loaf pan or muffin tin with nonstick spray.

Combine mashed bananas, vanilla, eggs and melted butter in a medium bowl and combine well. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl. Fold wet ingredients into dry ingredients until just combined - the batter should be chunky. Fold in nuts and chocolate.

Pour batter into prepared pans, topping with raw sugar and/or nuts if desired. Bake for 20-30 minutes if making muffins and 55-65 minutes if making a loaf - bread is done when toothpick comes out clean. Place on a wire rack to cool completely. Freeze if you'd like to keep it for a later time!

Late night inspiration

There were a few days there when I was having a lot of trouble staying asleep. For some reason, I started waking up around 2am - and I think everyone can agree that at 2am your body is hungry... In one of these instances I started brainstorming something that would be wonderfully decadent and incorporate the bananas we had sitting on our countertop. The result was kind of a hodgepodge of different recipes and ideas and I think it was entirely successful!
If you don't like chocolate, bananas or peanut butter, this is not the dessert for you. But if you love a crisp peanut butter cookie crust with a soft, chocolate banana filling on top of more peanut butter cookie, this is what you've been waiting for.

For this recipe, make the dough/mixture for the three layers first and then follow the instructions at the end. It's easier when everything's laid out in front of you! 


Peanut Butter Chocolate Banana Bars

Peanut butter cookie layer
From Joy the Baker 
 1/2 C butter, softened
3/4 C peanut butter (smooth or crunchy)
1/3 C packed brown sugar
1/3 C granulated sugar
1 egg
1 tsp vanilla extract
2 Tbsp milk
3/4 C whole wheat flour
3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp salt 

Directions: Cream butter, sugars and peanut butter in a large bowl until light and fluffy (2-3 minutes). Beat in milk, egg and vanilla. Sift together the flours, baking soda and salt, then gradually beat into peanut butter mixture. 

Chocolate banana layer 
1 1/4 C all-purpose flour
1 C whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 C butter, softened
1/2 C granulated sugar
1 C packed brown sugar
1 tsp vanilla extract
2 ripe bananas, mashed
2 C chocolate chips or chopped chocolate 

Directions: Beat butter, sugars and vanilla until light and fluffy. Add mashed bananas and blend well. Gradually beat in flour, baking soda and salt mixture, then chocolate. 

Dark chocolate ganache layer
Melt 1/4 C butter and 1/4 C chopped dark chocolate in a bowl in the microwave. Cook for 30 seconds, then stir and repeat until mixture is liquid and well-blended. 

Assembling and baking the bar
1. Preheat oven to 375 degrees and nonstick spray an 8x8 baking pan.
2. Spread half of the peanut butter layer into the bottom of the pan, using your fingers to make an even layer that covers the entire surface.
3. Pour chocolate ganache on top of peanut butter layer, using spoon to spread it evenly. The recipe makes a lot so add ganache to taste - you probably won't use it all.
4. Spread banana chocolate layer on top of ganache, spreading it using your fingers and making sure not to stir up too much of the ganache layer
5. Because the peanut butter dough doesn't spread easily, crumble the remaining dough on top of the last layer, trying to evenly cover the surface. It will spread a little bit, and also allow some of the other layers to peek through (pretty!).
6. Bake for 20-25 minutes until the top is deep golden brown and the mixture is set when you slide the pan back and forth. Let cool completely - the middle will be a little soft. These are actually best eaten the day after, so you'll have to at least let a few pieces last till the next day!   
 

Chunky Monkey

My joy after finishing the quarter coincided perfectly with brown bananas to result in this fantastic recipe. I don't throw around this statement lightly, but I think I may have found something I like better than chocolate chip cookies...
What I love most is the very subtle banana flavor in these cookies - kind of like banana bread but even less so. I gave them to people without telling them they were banana, and it wasn't a "whoah, banana!" reaction but more of a "mm... these kind of taste like banana" kind of thing. The texture is also fantastic - they stay very soft even when fully baked, so you get the best of both doughy and dense. I didn't add nuts because I'm not a huge fan, but if you really want to go for crunchy, use chunky peanut butter and add nuts. An added bonus is that these can be "veganized" by using margarine, vegan chocolate, and soy milk (with added lemon juice). The absence of eggs also means that you can eat the dough raw without worrying (not that I ever do...).
But whatever you do, just make them. You won't regret it!

Chunky Monkey cookies
Adapted from Namely Marly

1/4 C buttermilk, (or 1/4 C milk with 1/4 Tbsp lemon juice added)
1 1/4 C all-purpose flour
1 C whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 C butter, softened
1/2 C peanut butter (I used smooth, I know there's some diehard chunky fans out there though)
1/2 C granulated sugar
1 C packed brown sugar
1 tsp vanilla extract
2 ripe bananas, mashed
2 C chocolate chips
1 C walnuts, chopped (optional)

Directions: Heat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, peanut butter, sugars, and vanilla in large mixer bowl until creamy. Add mashed bananas and beat well. Gradually beat in flour mixture and then soy buttermilk mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

When life gives you brown bananas

My roommate Kaitlyn cannot eat bananas if they have a spot on them, so as you can imagine, I often come into possession of raw materials for banana baked goods! There were two very brown bananas staring at me this morning, and I knew today was the time to act. Instead of banana bread, though, I wanted to do something a little more unconventional, like biscotti! I found this banana bread biscotti recipe and knew I had to give it a shot. For some unsettling reason, I didn't have any chocolate in the house, but I did add cinnamon and nutmeg to add a little extra something to the flavor. GOOD choice :) If you prefer milder flavor, skip the nutmeg and add chocolate along with the cinnamon.
I'm still a little conflicted about the texture, though - mine have a little more banana than the original recipe and I don't know if that contributed to the fact that they're not quite as crispy as I'd like. I think I'd go back to the original recipe listed below...

Banana Bread Biscotti
Adapted from Cookie Madness

1 C whole wheat flour
3/4 C all purpose flour
1/2 C sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 C mashed banana (1 banana)
1 Tbsp canola oil
1 egg
1 tsp vanilla
1/2 C chopped, toasted pecans or walnuts (optional)
1/3 C chocolate chips (optional)

Directions: Preheat oven to 350 degrees. In a medium bowl, stir together flour, sugar, baking powder and salt; set aside. In a large bowl, combine banana, oil, egg and vanilla and mix until well blended. Add the flour mixture, toasted pecans and chocolate chips to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix until the dough comes together.
Shape into a 12-inch log. Place on a parchment-lined baking sheet and flatten to about 4 inches across. Bake for 20-25 minutes, until firm and cracked on top. Transfer the logs to a wire rack to cool for 15 minutes and reduce oven temperature to 275 degrees F.
Place log on a cutting board and cut diagonally into 1/2 - 3/4 inch thick slices. Place biscotti cut side down on the cookie sheet. Return them to the oven and cook for 20 minutes. Flip them over and cook for another 20 minutes. Transfer to a wire rack to cool.