Posts Tagged ‘bananas’

Got brown bananas?

Make banana bread!  I always have a few brown bananas that I threw in the freezer with the intent to make Banana bread.  Do I use all the bananas in a timely fashion?  No, not really but I was tooling around the internet and saw this really cool recipe for Buttermilk Banana Bread.  It looked more interesting than normal boring banana bread.  Since I go into work at 1pm on Wednesdays and this particular Wednesday I actually had no errands or appointments to attend to I figured what the heck and threw it together.  The result?  Mmmmm a rich, light but flavorful banana bread that I could definitely see making again.  The only change I made to the recipe was to add 2/3 of a cup of chopped pecans.

Buttermilk Banana Bread – from Two Peas and their Pod.  

cooking time : 50 – 55 minutes

prep time: <15 minutes


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed bananas (3 medium sized bananas)
  • 4 tablespoons buttermilk (I used powdered buttermilk mixed with water)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (I used 1 cup all purpose flour and 3/4 cup white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2/3 cup chopped pecans – or any nuts you have in the house


  • Grease and flour 1 large loaf pan. Set pans aside.
  • In the bowl of a stand mixer, cream butter and sugar together.
  • Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.
  • Add in the flour, baking powder, salt and soda. Mix until well combined.
  • Add the nuts and mix just until combined
  • Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
  • Let bread cool on a wire rack for 15 minutes.
  • Loosen the bread with a knife and carefully remove from pan.
  • Finish cooling on rack. Slice and serve once cooled.

Recipe adapted from Mel’s Kitchen Cafe


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Banana Muffins

Way back before we had kids, I used to bake muffins on the weekends and freeze them.  Then during the week, we could just grab one and either nuke it or let it defrost and eat it later on that morning for breakfast.  Once the kids came along that stopped.  Got the urge to do it again this weekend.   As a rule on Sundays we plan out dinners for the upcoming week but this week we decided to start planning lunches and breakfasts too.  We happened to have some bananas on the counter so banana muffins seemed a good place to start.

I searched online a bit and found a ton of recipes.  Honestly a lot of them looked the same.  I cobbled this together from a few that I saw.  This one of food.com was closest to what I ended up with.  Instead of using all white sugar like she did, I used a combination of white and brown sugar.  Also upped the vanilla and since I had four bananas that were going brown I used four instead of her recommended three.  Next time I would probably up the honey too and add nuts.  Hannah suggested pecans.  She’s my budding foodie.

Banana Muffins

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2   teaspoon salt
  • 1  1/2  cups flour
  • 1/3  cup butter, melted
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 4  ripe bananas
  • 1/2  teaspoon honey
  • 1  teaspoon vanilla
  • 1 egg


  • Sift the flour into a large-medium mixing bowl
  • Add baking powder, baking soda and salt.  Mix well and set aside.
  • In  a separate bowl, mix the melted butter with the sugars until light and creamy.
  • Mash the bananas and stir them in.
  • Add the eggs, vanilla and honey.
  • Pour the wet ingredients into the dry ingredients.  DO NOT OVERMIX.  Just mix to make sure that everything is combined.
  • Pour batter into a lined muffin tin, filling 3/4 of the way.  I found using a 1/4 cup measuring cup works well.
  • Bake at 375 for about 20 minutes.
  • Cool on a wire rack and then enjoy!  They freeze very well.

Next weekend I want to try carrot cake muffins.

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