Weather is a tricky thing….in particular, what it does to temperature. My kitchen is a variety of different temperatures, which is less convenient for my poor bananas. Those poor jerks just can’t seem to adjust and seem to ripen at warp speed these days. I found myself with 4 overly ripe bananas so clearly there was only one option–make banana bread.
Now I have shared banana muffins with you all before…and those were great…but I decided to try something different. So naturally I asked google for advice.
I found a super simple, relatively healthy recipe (check it out here).
Yummy Banana Bread Drizzled with Chocolate
Here’s how the magic happened:
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup
- 2 eggs (I used eggs whites)
- 1/2 cup oil
- 4 bananas, very ripe, mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla (really use however much you want…this measurement is arbitrary)
- walnuts to sprinkle on top (optional)
Beat the eggs and sugar together for little bit (a few mins to make them fluffier). Add other liquid ingredients and the bananas. Add the dry ingredients. Pop that biz into your pan (line it with parchment paper or just spray it with Pam like me). Bake at 350 for 45-60 mins. <–this seemed long to me but totally was needed.
Now, remember that time I had some ladies over for a party around New Years? Well I ended up with leftover chocolate fondue (which I stuck in a ziplock in my freezer) so inspiration hit. In all fairness, this was not an original idea…Dunkin’ Donuts has a new banana chocolate chip muffin that looked good so I totally copied them. I thawed out some fondue and drizzled it on top of the banana bread. I thought it added a little something.
All in all, I pleased with the recipe and am working on finding a temperature that won’t kill all my bananas (I wrapped the top of the bunch with saran wrap because Pinterest told me too…we’ll see how that works).
On a personal level, I tend to get stressed on the regular. Not in the crazy, that-girl-is-a-freakshow kind of way…just in the regular ugh-life-is-crazy kind of way. I have an arsenal of tools to deal with my stress, some healthy and some less healthy *cough* wine *cough* lots and lots of wine *cough cough*
Other ways I handle my crazy is to bake it out. Nothing cures a case of the Mondays like a dozen cupcakes or a batch of cookies. I was feeling lots of feelings yesterday so I channeled that biz into some tasty blueberry muffins. BOOM. I chose blueberry muffins because 1. they’re delightful, and 2. I had a bunch of fresh blueberries from the farmers market in my fridge.
The recipe was actually pretty great. It has that topping that leaves that yummy crystal-like coating on top. The only change I made was to use whole wheat flour instead of white. Whole wheat flour has a different consistency and requires a bit more liquid but overall they came out nice…and made my apartment smell amazing.
The weather has taken a drastic change for the better these days. On Monday we had record breaking heat…which was less exciting for all the Boston Marathon runners (shot out to Maggie Lapan for finishing like a champ!). The improved weather has got me making all manner of lists of things to do and new recipes to try. I’ve spent a bit of time on Pintrest and I’ve found some really cool recipes that I’m psyched to try.
I haven’t done a ton of cooking since Easter, really since before Easter. But I tried to get back into the swing of things this week. I ended up making a dish that I posted about a few months back, Mexican Pulled Chicken. Its super easy to make (and super cheap) which is perfect for my life this week. I altered the recipe a little this go-around by using pineapple salsa; which makes for an awesome sweet/spicy dish. I had some tortilla chips in my cabinet so I decided to add them to some nachos…and thus create a delightful dinner.
I was starting to feel a little stressed yesterday so I decided it was in everyone’s best interest if I baked something. I find it helps….And it happened that I had a bunch of bananas going ripe much faster than I had anticipated when I bought them. So obviously I needed to make banana muffins. Here’s the thing. I love bananas. Whenever we had ripe bananas in our house my Gram would whip up some banana cake…and she totally makes my some when I come home for visits sometimes. Aren’t grandmothers great?
But I also know that I can not have a banana cake, or even a banana bread loaf in my house. I know the limits of my own will power..hence the muffin plan. So I turned to my best friend the Internet and searched for some healthy recipes.
I started to get a little discouraged because many of the recipes called for ingredients I have no intention of buying (at least not now anyways) or had way to much sugar in them. But then I finally found what I was looking for on Cooks.com (recipe can be found here). They were easy to make and didn’t require me to buy stuff I’ll hardly ever use…yeah I’m talking to you molasses. And they have a sugar/fat content that I’m okay (Weight Watcher Points Plus value of 5 for those of you counting). Also they’re delicious.
And who doesn’t love a good banana nut muffin, right?