I know sounds a little weird right? Wrong it is sooo good! You have to try it! I found the recipe in Canadian Living magazine and since their recipes are always good we had to try it.
Such a pretty colour.
Simply put into nutribullet or other blender, 1 frozen banana, 2 peeled segmented clementines, 1/4 cup frozen cranberries, 1 cup of plain Balkan (I used Greek, that is all I had), 2tbsp honey and 1/4 tsp turmeric and blend.
That is not a typo, there is rum in the banana bread! This banana bread is delicious, moist and perfect for summer baking.
A banana bread with flecks of coconut throughout with a hint of rum and a sweet-tart lime citrus glaze. Heaven in a loaf.
I scored a huge bag of bananas which were marked down, I think there were 18 bananas for .99 cents…and they weren’t even that black yet! I sliced and froze a large bag full for making smoothies.
Preheat over to 350F and grease a 9X5″ loaf pan.
In a large bowl combine 2 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp salt. Stir to combine and set aside.
In another large bowl place 1 cup of granulated sugar with 1/2 cup softened butter, beat with mixer until creamy. Add in 2 eggs, one at a time, beating well after each addition.
Add 1&1/2 cups of mashed banana (about 3 ripe bananas), 1/4 cup of plain yogurt, 3 tbsp dark rum, 1/2 tsp vanilla. Beat until well blended. Add flour mixture and beat at a low speed until just moistened. Stir in 1/2 cup flaked sweetened coconut.
Add batter to a 9X5″ loaf pan that has been coated in cooking spray.
Sprinkled the top with with 1 tbsp of coconut.
Bake at 350F for about 1 hour or until done. I always test with a wooden skewer.
Cool for about 10 minutes in pan on wire rack and then remove from pan.
For the glaze combine 1/2 cup powdered sugar with 1& 1/2 tbsp of freshly squeezed lime juice (you could use lemon juice if you don’t have lime). Whisk it together to make a glaze then pour the glaze over the top of the loaf into all of the cracks and crevices. I also poked holes all over the top with a toothpick to let some more of the glaze sink in.
And to make it pretty a fine zest of the lime sprinkled over the top!
This is sooooo deliciously moist and flavourful with the hints of coconut and rum coming through, and that pairs really well with the hit of citrus from the sweet tangy glaze. You really have to try it to see for yourself how good it is! ……and let me know what you think.
This is the best ever banana cake. It is so moist and has a lot of banana flavour, made even better by adding cream cheese frosting. It is dangerous for me to have this cake in the house because I cannot pass it without cutting off a little bite. I also like to keep this one in the fridge, I like it better cold. You can use the frosting or if you prefer more of a snacking cake for breakfast mid-morning snack, it is also very good with out the frosting.
1/2 cup butter, softened
1 & 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups four
1 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed (1 cup)
Cream butter and sugar, add eggs and mix to incorporate
Add in sour cream and vanilla, mix
Combine flour baking soda and salt, gradually add this to the creamed mixture
Mix until combine into a batter
Add in the banana and mix until combined
Pour batter into a 9″X13″and bake.
TO prepare the cream cheese frosting:
Take 1 block of cream cheese at room temperature, 1/2 cup butter, at room temperature, 2 tsp vanilla and about 3 cups icing sugar. Mix until combined and creamy smooth. I usually add 2 cups of the icing sugar and them keep adding until it is as sweet as I want it.
Well I got carried away and didn’t take a picture before frosting!
These were the pre-karate snack last week. Is it a muffin or a cookie, kind of both. I need to tweak the recipe to cut down the sugar.
1/2 cup butter, at room temp
1 cup brown sugar, firmly packed (next time I will try with 3/4 cup)
3/4 cup peanut butter (the processed sugary kind), I used Kraft smooth.
2 eggs
3/4 cup ripe mashed banana
1 cup each white and whole wheat flour
2 tsp baking powder
Heat oven to 350F. Beat butter, sugar and peanut butter until light and fluffy.
Add eggs, mix well.
Add banana and mix well.
Combine flour and baking powder mixture and add to banana mixture.
Drop by tablespoon to lightly greased baking sheets.
Bake about 12-15 minutes.
Cool on wire rack.
Store in a container. Will last at room temperature for a week, if you can stop eating them. They get even better after a couple of days, moister and the peanut butter flavour really comes out.
Evie asked if we could try these with Soy butter next time, because then she can take them to school in her lunch bag. We will give that a try and let you know how it turns out.
Tomorrow is back to school, so we have been baking and cooking to have breakfast and other meals ready to make the school week a little easier. This is a muffin recipe that we make regularly and adapt it all the time to add different ingredients. Here is what we usually do:
In a large bowl add 1 and 1/2 cups all purpose flour, 1 cup of rolled oats, 1/2 cup sugar, 2tsp baking powder, 1tsp baking soda and 1/2 tsp salt. I also add 2-3 tbsp of flax meal. Mix well.
In another bowl whisk 2 eggs until frothy, 1/4 cup cooking oil, 1/4 cup milk, 3 medium overripe bananas, mashed (about 1 cup and a bit).
Pour wet ingredients into the dry ingredients along with half a bag of chocolate chips. Stir with a wooden spoon just until moistened. Do not over mix (batter will be lumpy) or your muffins will be tough.
Bake at 350F for about 18-20 minutes.
These freeze well also. We wrapped some individually in clingwrap and then placed in a container, so we can pull them out as we need them for breakfast or lunchbox.
Yesterday was our first day of vacation and it turned out to be a rainy day, which totally busted all of our outside plans. So we picnicked inside. We also did a craft and then just before supper the sun came out so we headed out to the garden to see what was ready to pick. We have a collection of zucchini, I think we will make muffins for the freezer to have when school starts. This morning looks like it is going to be a nicer day. We started off by making some blueberry banana smoothies. These are made by using about 3 sliced frozen bananas (once mine are really ripe and spotty I slice them and throw in a freezer bag) and a cup of frozen blueberries with a bit of milk poured in to mix it together. Give it a good whirl in a food processor and add more milk if you need it runnier. Ours is like soft serve ice cream so we are eating it with spoons.
cookswithevie 