Tag Archives: Banana

Vegan Banana Coconut Custard Pie

With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.

Ingredients

  • 2 cans of full fat unsweetened coconut milk
  • 2/3 cup of sugar
  • 1/2 cup cornstarch
  • 2 tbsp vanilla extract
  • 2-3 bananas
  • 1 box vanilla wafers
  • 1/3 cup melted vegan butter (I used Earth Balance)

Directions

  1. Pre-heat over to 350 F and spray pie tin with nonstick spray.
  2. Crush all the cookies into crumbs and mix with the vegan butter.
  3. Pat the crumb mixture into the prepared tin and bake for 10 minutes.
  4. While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
  5. As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
  6. After the cornstarch has completely dissolved,  add the sugar and stir.
  7. Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
  8. Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
  9. While your “custard” cools, slice your bananas and layer them on your cooled crust.
  10. Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
  11. Enjoy!
    * To take your pie to the next level, sprinkle with toasted coconut when you serve it ūüėČ

All in all, not bad for my first vegan custard.


Biscoff Crunch Banana Bread

Well folks, I noticed we had a little of the Biscoff spread left over from the brownies and the blondies, and while Andy would quite happily have eaten it with a spoon, I decided to get one more recipe out of our cookie butter. I wanted to keep things pretty simple, so I decided to try this recipe for Biscoff Crunch Banana Bread by Table for Two.

Bread

Ingredients

  • 3 ripe bananas
  • 1/3 cup plain greek yogurt
  • 1/2 cup Biscoff spread
  • 3 tbsp. melted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 tsp¬†baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 18 Biscoffe cookies, crushed

Directions

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
  2. In the bowl of a stand mixer, combine the first 5 ingredients and mix until well blended.
  3. In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
  4. Gently fold in ¬ĺ of the crushed Biscoff cookies with a spatula.
  5. Pour the batter into the prepared loaf pan and then top with the remaining ¬ľ crushed Biscoff cookies.
  6. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  7. Let cool completely before removing from pan and slicing.
  8. Keep in airtight container for up to a week.

Notes

  • I tweaked the ingredients list just a bit. Instead of white sugar, I used dark brown, and I also increased the cinnamon to 2 tbsps. I like the richness brown sugar adds, especially to spiced baked goods, and¬†in this case, it brought¬†out a bit more of the caramel-y flavors in the cookie butter. The cinnamon I increased because¬†Andy is a cinnamon fiend and¬†a mere 1/2 tsp would have been just a tease.
  • I¬†liked this recipe quite a bit. The crunchy cookie crust on the top nicely contrasted the¬†dense moist banana bread. The cookies that were mixed into the batter¬†sort of dissolved and created pockets of that delicious¬†Biscoff flavor through out the loaf.
  • The next time I make this¬†I am going to mix in a bit more of the cookie butter. While you¬†got the¬†Biscoff flavor from the crust and the crushed cookies, the¬†actual bread itself¬†tasted like your average¬†banana bread. It almost seemed like the cookie butter was¬†wasted, since flavor-wise, you would have never known it was¬†in there.

 


Baked Banana Donuts with Brown Butter Glaze

So, I have finally decided to try my hand at making my own doughnuts. I know there is a huge debate when it comes to baking vs. frying, but I decided to start with baking since A) that is the¬†style Andy and I like best and B) I don’t like cooking that involves large containers of hot oil. I have a scar on the back of my left hand from a deep fryer mishap when I was 6 or 7, and I have been leery of frying things ever since.¬†I found this¬†recipe for Baked Banana Donuts with Brown Butter Glaze¬†on Rumbly in my Tumbly, and it seemed like a pretty easy place to start.

D1

Ingredients:

For the donuts:
1 cup flour
1/4 cup + 2 tablespoons of granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
1/2 tablespoon of melted butter

For the brown butter glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoons vanilla

Directions:
Preheat the oven to 325¬į. ¬†Lightly grease a donut pan.

In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt.  Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter.  Mix until all ingredients are just combined.

Spoon mixture into donut pan.  Each one should be about half full.

Bake for 8-10 minutes until baked through.  Donuts should spring back when lightly pushed.

To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it, or you will have burnt butter donuts, which will not be good.  Remove from heat and add the powdered sugar, milk, and vanilla.

Dunk cooled donuts into the warm glaze, and place on parchment paper until set.  Sprinkle with cinnamon if desired.

Notes:

  • Browned butter is AMAZING; I don’t know why I never made it before!
  • The texture and taste was great, but my doughnuts were a little on the flat side; next time I’ll fill the cavities a bit more. I might also add some clove and nutmeg just to see how the glaze pairs with a spicier batter.
  • You need to use a piping bag or a ziplock with the corner clipped to fill your pans. Trust me; I am saving you a lot of time and headache.
  • I can’t wait to make these again, and since they lasted well overnight, I am thinking about bringing some into the office with me.

Chocolate Chip Banana Spice Muffins

It was a lovely lovely weekend. We ran errands, did a bit of house cleaning, had brunch with friends. Busy, but in a meandering sort of way. Now that my kitchen is almost under control again I decided to make some muffins. And since Andy has been making sure that we end up with a banana or four more than we need, I took the hint and decided some Chocolate Chip Banana Spice Muffins were in order.

Muffin

 

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 2/3 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.

Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine bananas, butter, eggs, baking soda, cinnamon, nutmeg, clove, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Mix flour into wet ingredients until just combined. Fold in the chocolate chips with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Makes 16-18 regular muffins.


Easy Banana Nut Spice Muffins

I can’t stand eating bananas once they’ve started to get spots on them.¬† And since I was raised to not waste food, and to always make the most of what you’ve got, I found a simple Banana Nut Muffin recipe and with a little tweaking, it is my now my default Sunday afternoon baking project.¬† Keeping me from wasting bananas and providing Andy and myself with a convenient Monday morning breakfast on the go.

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup Splenda
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped pecans (optional)

Directions:

Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.

Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, bananas, butter, eggs, baking soda, cinnamon, nutmeg, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Fold in the chopped pecans with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins

Hope you enjoy!

Picture and original recipe from here