elvisbreakfastkatrina

Posts Tagged ‘banana’

Best Banana Muffins I have ever made!

In Baking, Muffins on July 13, 2012 at 6:31 pm

This muffin may not look like much, but I can safely say my last batch of banana muffins were probably the most delicious that I’ve ever made. I wish they LOOKED more incredible, but there you go. I only slightly adapted the recipe which was for wholemeal flour from here. I ran out of wholemeal flour (or rather, discovered moths had infested it) so mine were made with ordinary flour. I’ve also taken to using treacle rather than golden or maple syrup, which I find is a delicious variant and provides a lovely richness to baking.

2 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda, salt and cinnamon respectively

2 ripe bananas, mashed

2 large eggs, beaten

approx. half a cup of treacle

1/2 cup soft brown sugar

1/3 cup milk

1/4 vegetable oil

1 tsp vanilla extract/essence

3/4 chopped nuts (I used walnuts, as pretty much anything else is too pricey for me)

Preheat oven to 190 degrees and prepare a muffin tray. I used a standard 12 muffin tray, but you could probably try other sizes. Combine all the dry ingredients in a bowl. In a separate bowl, combine the bananas, eggs, milk, oil, vanilla essence, sugar and treacle. Mix into the dry ingredients, trying not to over stir – be aware that this is a fairly wet mixture! Add the chopped walnuts. Spoon batter into muffin tins and bake until an inserted skewer comes out clean, about 20-25 minutes. You won’t be disappointed!

I’m not usually in the habit of freezing my baking (it disappears so fast!) but these can be frozen. I just tried it for the first time! Pretty decent actually.

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Banana Bread

In Baking, Bread, Cake, Snacks on July 4, 2012 at 7:53 am

A little while ago, I managed to resist scoffing my entire bunch of bananas before they became ripe enough to use for baking – and trust me, this is NOT a frequent occurence. I was pretty torn between making banana and cinnamon muffins or banana bread, but in the end the banana bread won. It also fit in quite well with a bunch of leftover ingredients I had lying around, so I figured this was a good opportunity for a bit of improvisation! The great thing about banana bread is that it is so easy to adapt with what you have on hand and you can be pretty sure it will still be delicious.

From memory, here is more or less the recipe I used:

baking spray, to grease loaf tin

250g plain flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup walnuts, roughly chopped (you could substitute with other nuts, such as pecans)

1 egg, beaten

175 ml milk

100 g leftover over cinnamon sugar + 50 g dark cane sugar ( use whatever sugar you want)

60-100 g melted butter

2 very ripe bananas, mashed

Grease the loaf tin with cooking spray, or oil and butter if you prefer. Sift the flour, baking powder and baking soda together in a bowl. Stir in the chopped walnuts (you could also roast these, perhaps?) and make a well in the centre. Combine the remaining ingredients in a separate bowl and then pour into the well, stirring to combine  with a spatula. This should produce a wet batter. Overmixing can make the bread heavy, so be gentle. Pour batter in prepared tin. Bake in preheated oven (180 degrees) for about an hour – it should be golden and risen. You can tell it is ready when the bread shrinks away from the sides of the tin. An inserted skewer should come out clean. Leave to stand 10 mins, then turn onto a wire rack to cool before slicing. Serve with olivani…or pumpkin butter!

Elvis Style Pie #1: Banana Coconut Chiffon Pie

In Baking, Dessert, Entertaining, Pastry, Pie on March 29, 2012 at 6:13 am

Banana Coconut Chiffon Pie

A while ago I discovered “Are You Hungry Tonight?” by Brenda Arlene Butler. The book is comprised of a selection of Elvis’ favourite recipes (including how to make his wedding cake) and supplemented with these adorable (yet dated) comments and descriptions which accompany the recipes. It’s from 1992, if that helps. Being a big pie fan, I thought I’d start with the pie section of the cookbook. There’s about 5 that I want to make, hence why this post is Elvis Style Pie #1. I chose the Banana Chiffon as we had some bananas sitting around the flat getting increasingly ripe, so they were just crying out to be used….along with some leftover cream. Unfortunately this pie is one of those dishes that tastes fantastic, but unfortunately doesn’t look as beautiful as some other pies, so photographing it was a bit of a challenge. I did the best I could – but I have to say, irrespective of how it looks it’s pretty hard to go wrong with banana, coconut, egg whites and beaten cream.

I feel compelled to post the description that accompanies the recipe in “Are You Hungry Tonight?” as it really is quite endearing. It reads as follows:

“Imagine you’re driving through the South in the 1950s. Your way is marked by the old white US Highway interstate shields, not the red, white and blue of the Interstate signs. The place names crop up on little white signs, not those huge green things. Memphis. Jackson. Tupelo. Shreveport. It gets awfully hot in the car, so you swing into one of those little roadside cafes for a glass of iced tea. My, but it’s cool inside. They’ve got one of those little glass cases with all the pies displayed, and goodness, doesn’t the banana coconut chiffon look good!

As you leave, and push through the screen door, a big Cadillac with a bunch of boys in it pulls up. You chat a bit and they tell you they’re headed to Shreveport to sing on the radio – on the Louisiana Hayride. You wish them well and promise to tune in.”

LOL.

Recipe is as follows:

baked 9 inch pie shell

1 envelope unflavoured gelatin (about 2, 1/2 tbsp)

3 eggs, separated

1 cup mashed ripe bananas

1/3 cup sugar

1/4 tsp salt

1/2 cup cream

1/3 cup finely grated coconut

Soften gelatin in 1/4 cup cold water. In the top of a double boiler (2 saucepans), slightly beat the egg yolks. Stir in the bananas, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Remove from heat and add the softened gelatin to the banana mixture. Stir until the gelatin is completely dissolved. Chill the mixture until it begins to thicken.

In a large bowl, beat the cream until stiff. Beat the egg whites until stiff, but not dry. Fold first the egg whites, then the cream, then the coconut, into the banana mixture. Pour into pre prepared pastry shell (cooled). Chill the pie until firm and set, about 4 hours. Garnish with additional whipped cream or slice bananas. I chose to serve my pie with a little extra grated coconut and a good dollop of Greek yoghurt!

My first slice...

Two slices down already...

Check out that texture!