Banana Bundt Cake

My children’s school had a teacher’s luncheon a couple weeks ago for Teacher Appreciation Week, and I signed up to make a dessert. Cakes seem to go over well and Bundt cakes always look pretty on the buffet table, so I chose Dorie’s recipe for a banana Bundt, a homey and deliciously moist cake that is so easy to make. And the batter, oh the batter. It’s light and fluffy and tastes really good right out of the bowl. I promise I did not lick the bowl and spatula until after popping the cake into the oven. The boys were mighty disappointed that I sent the entire cake off to school without saving any for them, and I had to promise I would make another one sometime soon, which I did and it was a hit with the family.

Many grocery stores sell overripe bananas by the bag, and I can occasionally find a bag of 12 or more really ripe bananas for just US$1, which are perfect for this cake. The cake tastes best if made the day before, just wrap it tightly in plastic wrap. You can make the lemon glaze or just dust on some confectioners sugar for a simple finish. Read more

Banana Bran and Toasted Walnut Muffins

A couple weeks ago I scored a deal on bananas—14 overripe bananas in a bag for $1—and bought a bag with plans to make muffins, smoothies, and freeze a few, only none of them made it to the freezer because we used them up. I had wanted to try this banana bran muffin recipe from The Sweeter Side of Amy’s Bread, and this was the perfect opportunity. (Cookbook reviewed at Andrea’s Reviews.)

The recipe made a large amount of batter and I had to abandon the usual instructions about filling a muffin cup 2/3 full because the cups overflowed with batter. The baked muffins were large and hearty with a lot of texture, and one was more than enough for my breakfast or a snack, though my hungry crowd seemed to disagree. Read more

Banana Bread

Of all the after school snacks our boys enjoy, this banana bread is at the top of their list, and they are always excited when we make it. I searched for a very long time for a banana bread recipe that satisfied me. Some recipes turned out too dry, while others were so moist that the inside took forever to finish cooking (or never did). After many, many banana bread experiments, I settled on this recipe, and this is our favorite banana bread recipe now. My family loves it and my boys can’t keep their fingers away when I sliced it.

[Updated: January 26, 2010.]

BANANA BREAD

Makes 1 loaf.

Equipment

stand mixer with paddle attachment
medium bowl
9×5 loaf pan, greased
cooling rack

Ingredients

1 stick (8 tablespoons/113 g) unsalted butter, softened
3/4 cup (131 g) granulated sugar
2 large eggs
1 teaspoon vanilla
2 overripe bananas, mashed
1/2 cup (120 ml) plain low-fat yogurt or sour cream
1-1/2 cups (180 g) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 g) mini chocolate chips (optional)
1/2 cup (38 g) chopped walnuts (optional)

Preparation

1. Preheat oven to 350° F/175° C.

2. In the bowl of the stand mixer, cream the butter and sugar. Add the eggs, vanilla, banana, and yogurt.

3. In the medium bowl, sift together the flour, soda, and salt. By hand, fold the flour mixture into the wet mixture just until the dry ingredients are incorporated. Be careful not to overmix, or the bread won’t peak.

4. Fold in the nuts.

5. Pour batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until toothpick comes out clean. Allow to cool in pan for about 10 minutes, then remove and finish cooling on a rack. Keep in the refrigerator. Can be wrapped in plastic wrap and stored in a freezer bag for up to 3 months.

Mom’s Banana Pudding

Banana Pudding is an old Southern treat. The basic recipe involves pudding, sliced bananas, vanilla wafers, and whipped cream stacked in layers. My mom’s version is a quick and easy recipe using instant pudding and whipped topping, although you can certainly use cooked pudding and make your own whipped cream. My mother often gets requests to bring this to dinner parties. It’s a light and fun treat that I really enjoy in the summertime.

Ingredients

12 ounces vanilla wafers
4-6 bananas, peeled and sliced into rounds Read more