Banana Blueberry Muffins

 Since I always go to pinterest to find this recipe and then have to go to the creators website to get the whole recipe I finally decided to just put it here.

I finally decided that it was easier to make muffins than a loaf of banana bread and cut it into pieces before freezing for Larry and I liked this recipe.  When we visited Michael and Doris one year Michael had made these delicious muffins and this recipe was the base for them.  It's been my favorite ever since.

This is where I got it from: https://emilybites.com/2019/02/banana-blueberry-muffins.html

Banana Blueberry Muffins

prep time: 10 MINS

cook time: 20 MINS

total time: 30 MINS

 

calories: 141KCAL

These Banana Blueberry Muffins are easy, fluffy, and flavorful with less sugar!

 yield: 12 MUFFINS

Ingredients

• 3 large ripe bananas, mashed smooth with a fork
• 1 large egg
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 5 tablespoons light butter, melted (I use Land O’Lakes) (I use regular unsalted butter)
• 1 cup blueberries
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup chopped walnuts (my add to recipe)
  

Brown Butter Banana Cranberry Bread

I'm really getting into recipes all of a sudden.  So today is a good day for baking - it's freezing out, only in the 30s for the first time in ages, but tomorrow it's going back to the 40s and then even almost 60 for Christmas Eve - can you believe?
We were out of banana bread so I thought I would make one with cranberries this time and came across this recipe.  I can't wait to taste it.  The raw batter, I guess you're not supposed to eat that but I always have, was delicious and now that it's baked it smells so good.

This is where I got the recipe from  http://joythebaker.com/2014/12/brown-butter-banana-cranberry-bread/ and I made it as stated except for the topping,  I left that off.   If I was making it for company or to take somewhere I would put it on but for just us, which is really just Larry, we didn't need the extra half stick of butter.  But if you go to the link above, it sure does look good with the topping.

Brown Butter Banana Cranberry Bread

For the Bread
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 large eggs
3/4 cup lightly packed brown sugar
1 1/4 cup mashed banana (from about 3 medium bananas)
1 teaspoon pure vanilla extract
1/4 cup plain yogurt
1 1/2 cups whole fresh cranberries

For The Crumble
4 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
3 tablespoons lightly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 9×5x3-inch loaf pan with nonstick cooking spray and line with parchment paper leaving about two inches of parchment paper to hang over two sides of the loaf pan. Parchment paper will make the loaf much easier to remove from the pan.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cardamom.
4. In a medium bowl, whisk together eggs, sugar, mashed bananas, vanilla extract, and yogurt. When butter has cooled, whisk in the browned butter.
5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir. Fold in the cranberries.
6. To make the crumble, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
7. Spoon batter into prepared pan. The pan will be very full. Leave out a spoonful of batter if you're worried about the bread baking over. Make a few muffins with the scooped out batter. Bake the loaf for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
8. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.


joy the baker http://joythebaker.com/

Pumpkin Greek Yogurt Banana Bread

I had 3½ cups of fresh pumpkin in the freezer from last year and I have 2 new pie pumpkins sitting on my dining room table now so I better use up the frozen stuff. Thought I'd make a pumpkin bread and pie but needed 4 cups of pumpkin so I looked for a recipe using pumpkin and bananas and found this one from Closet Cooking

Pumpkin Greek Yogurt Banana Bread

A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well.
Servings: makes 1 loaf  (my note:  very moist -YUM!)

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hours 10 minutes

Printable Recipe
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup brown sugar
1 cup pumpkin puree (homemade or store bought)
2 large over-ripe bananas
2 eggs
1/2 cup Greek yogurt
1 cup pecans, toasted and coarsely chopped (optional)

Directions
Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
Mix the dry ingredients into the wet ingredients followed by the pecans.
Pour the mixture into a greased 9x5 inch loaf pan.
Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

No Power

When we woke up this morning, our cable wasn't working and neither was our phone which is run from cable.  However, we still had internet.  Larry called Time Warner (on his cell) and there was a recording that said there was an outage and they were working on it.
So, not to waste time, I was able to listen to a book on my iPhone and decided to make banana bread.  I had enough bananas to make two loaves which was perfect since I wanted to take one to NH.  I got them all mixed up and put them in the oven at 11:00.  At 11:10 our electric power went out.  Did it have anything to do with the cable?  It seemed rather strange since we weren't having any bad weather, no thunderstorms, heavy winds and it wasn't excessively hot for air conditioners to blow out the power what else could it have been.  I called RG&E immediately and they had a recording saying that there was a crew working on it,  990 homes were effected and it should be back on by 12:30.  Sounds like it wasn't a surprise outage.

The BIG question - - What to do with the banana bread?  I could take it out of the oven and wait for the power to come back on or leave it in and let it keep doing it's thing and then see what it looks like when the power came back.  After looking at it, I decided to let it keep going since it had already risen and I didn't know what would happen to it if it went back to room temperature.  The power came back on after an hour, earlier than planned, and surprise, surprise the cable came back too.

Once again I looked at the bread and decided to give it another 20-30 minutes.  After 20 minutes I did the toothpick test and it seemed done so I took it out.

The results:  The top was completely smooth, usually it cracks, but the bread itself came out delicious.  It was very moist and I don't know if it was because of the way it was cooked or because I used frozen bananas and when defrosted measured, one cup of previously frozen bananas was more than one cup of room temperature bananas.  I also used one cup of walnuts per bread rather than the 1/2 cup which I liked too.  This is the link to my recipe --> Banana Bread.