Comfort

Going Bananas?

Magnolia Bakery Banana Pudding by The Recipe Critic

The days are starting to blend together as we seem to be hunkering down for a long stretch of quarantine. Like most people, I am trying to make do and be creative in the kitchen while using readily available ingredients that we have on hand.

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Chocolate Chip Almond Butter Banana Bread by Half Baked Harvest

Bananas, one such ingredient, seem to still be easily found at the supermarket; yet, I’ve noticed that they, for the most part, come nearly banana bread ready, peppered with brown spots. This is the perfect time to grab as many bunches as you can. You can peel a bunch and freeze the bananas for smoothies, banana ice cream and other recipes for later, and whip up a batch of banana pancakes or banana bread today.

Banana Smoothie by Kristine's Kitchen

I have included a variety of recipes that use bananas for you here. Also, some ingredients are hard to come by these days… like eggs! You can buy a carton of egg beaters or the like to keep on hand for everything from banana bread, quiche to whipping up scrambled eggs.

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Ricotta Chocolate Chip Banana and Chia Pancakes by Half Baked Harvest

Bananas in pancakes are a natural pairing that give you extra nutrients and flavor.

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Banana Oatmeal Pancakes by Taste of Home

Did you know that you can blend frozen bananas and make the most delicious creamy ice cream without any other ingredients? Or just add in whatever additional flavors you like: peanut butter and chocolate, yes please!; strawberries blended in and sliced on top with banana; coffee… oh yes!; vanilla, definitely… the possibilities are endless.

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One-Ingredient Banana Ice Cream  by the NY Times

Banana ice cream paired with chia pudding? Check it out…

Peanut & Maca Banana Ice Cream by Nadia Damaso

Have you ever had that moment when you bite into a warm, freshly baked piece of banana bread and the flavors explode in your mouth and you think you’ve hit nirvana? The recipes following can have that effect, just a warning.

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Chocolate Chip and Almond Butter Banana Bread by Half Baked Harvest

Banana Buttermilk Bread by Local Milk

Banana Bread Pudding by Tornadough Alli

Enjoy and stay safe my friends!

Carrie Allen created this site as a way for people to share stories about things they love. She loves chasing quiet, authentic moments and sharing them with her family and friends. Read more about her inspiration here.

Tags:

Banana Bread, Banana Bread Pudding, Banana Ice Cream, Banana Smoothie, Bananas, Half Baked Harvest, NY Times

Banana Blueberry Muffins

I love muffins! I’ve been making them for years and am always adapting and tweaking my recipes – the variations are endless. They are super easy to make, you can pack them with fruit and feel great about serving them for breakfast or snacks at any time. Lately, I start with a basic banana bread recipe and have adapted it to add even more fruit, or sometimes chocolate chips, depending on what I have on hand. You can go even further and add a lemon icing – delish! I’ll share my basic banana blueberry muffin recipe here. Enjoy!

Sometimes I use paper mini loaf pans instead of muffin tins!

Banana Blueberry Muffin Recipe

Muffin/Cupcake paper liners
8 tablespoons (1 stick) salted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
4 very ripe bananas, mashed
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 – ½ cups blueberries
1-2 teaspoons granulated sugar, if desired

Preheat the oven to 350 degrees and line your muffin tin with paper liners
Beat together the butter, brown sugar, eggs, and vanilla in a standing mixer until well blended. Add the bananas and mix until combined.
In a separate bowl, mix the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in the mixer.
Place 3-4 blueberries in the bottom of each paper liner. Add most of the rest of the blueberries to the batter, mixing with a wooden spoon. Divide the batter between the 12 muffin cups and place remaining blueberries on top. Sprinkle with a spoonful of granulated sugar on top if desired.
Bake for 35 – 40 minutes, watching closely towards the end. Make sure a toothpick comes out clean.
Cool and serve.

For variations, add chocolate chips instead of blueberries or add a mix of fruit – raspberries, cherries, blackberries.