Protein Banana Cocoa Muffins

These muffins have a cake like quality to them but are not too sweet. And cottage cheese gives you a little boost of protein. (I swear there is no cheese taste!) 

Ingredients:

1 cup flour

1 cup whole wheat flour

1/3 cup unsweetened cocoa powder

2 tsps baking powder

2 tsps instant coffee granules 

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups chopped bananas (about 2 medium ones)

3/4 cup cottage cheese

2 eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup milk

2 tbsps butter, melted

2 tsps vanilla 

First combine the flour, whole wheat flour, cocoa powder, baking powder, coffee granules, baking soda and salt in a large bowl. Set aside. Process the rest of the ingredients in a blender or food processor until smooth. Then fold the wet ingredients into the dry and scoop into paper lined muffin tins. Bake at 350°F for 20 minutes or until a cake tester comes out clean. Makes 18 medium sized muffins.

Adapted from: eatingwell.com

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Zucchini Banana Loaf and Muffins

Inundated with zucchinis? Freezer full of super ripe bananas? Then this recipe is for you! 

Ingredients:

1/2 cup all purpose flour

1 1/2 cups whole wheat flour

1 cup oats

2 tbsps wheat germ

1 1/2 tsps baking powder

1 1/2 tsps baking soda

2 tsps cinnamon

1/2 tsp allspice

1 tsp salt

4 eggs

1 cup sugar

1/4 cup virgin coconut oil

1/2 cup applesauce

2 ripe, medium size bananas, mashed

2 tsps vanilla

2 cups shredded zucchini

1 cup raisins 

Mix the two flours, oats, wheat germ, baking powder and soda, cinnamon, allspice and salt together. In a separate bowl beat the eggs, one at a time, until light. Add the sugar, coconut oil, applesauce, banana and vanilla. Stir the wet and dry ingredients together mixing just until combined. Fold in the shredded zucchini and raisins. Pour into prepared pans, either greased and floured loaf pans or paper lined muffin tins. Bake loaves at 350°F for 45-50 minutes or muffins for 22-25 minutes. Check with a cake tester for doneness. Makes 2 - 9 X 5" loaves or 16 medium muffins. Or if you like, 1 loaf and 8 muffins.

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Fresh Pineapple, Banana and Coconut Muffins

The fluffiest banana muffins with little bursts of sweet pineapple and nutty coconut topped with a crispy streusel.

Ingredients:

Streusel:

1/3 cup shredded coconut

 1 tbsp brown sugar

1/4 tsp cinnamon

 

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/4 cups mashed banana (2 or 3 ripe bananas)

3/4 cup finely chopped fresh pineapple

1/2 cup shredded coconut

1/2 cup butter, melted

First mix the streusel ingredients together and set aside.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, beat the egg and add the mashed banana, pineapple, coconut and melted butter together. Add the wet ingredients to the dry mixing just until combined. The batter will be thick.

Drop heaping tablespoons of batter into lined muffin cups, then some streusel, more batter and end with another sprinkling of streusel.

Bake at 375°F for 20-25 minutes.

Makes 12 medium muffins

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Banana Cranberry Muffins

Bursts of tart, juicy cranberries are dotted throughout these sweet banana muffins with a hint of almond.

Ingredients:

Streusel Topping:

3 tbsps chopped walnuts

2 tbsps ground almonds

1 tbsp brown sugar

1/4 tsp cinnamon

1 tsp light olive oil

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups mashed ripe bananas (3-4 bananas)

1/2 cup butter, melted

1 tsp almond extract

1 cup fresh or frozen cranberries

First mix the streusel topping ingredients together and set aside.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt together. In another bowl beat the egg, mashed banana, melted butter and almond extract together.

Now add the banana mixture to the dry ingredients and mix just until combined, easily done by hand no need for a mixer.

Finally fold in the cranberries.

Take a heaping tablespoon and deposit in each paper lined muffin tin. Then sprinkle about half the streusel over each muffin. Dollop the remaining batter on top and sprinkle the rest of the topping evenly.

Bake at 375°F for 20-25 minutes or until a cake tester comes out clean.

Makes 12 medium muffins

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Zucchini Banana Muffins

Nothing fancy, just some wholesome muffins made with the goodness of zucchini and banana. Yes, there is sugar and oil in the recipe but, sshhh, let's just focus on the good stuff! 😉   

Ingredients:

2 cups flour

2 cups shredded zucchini

1/2 tsp baking soda

1 tsp baking powder

2 tsps cinnamon

1/2 tsp salt

1 cup sugar

2 eggs

1 cup vegetable oil

2 tsps vanilla 

1 cup mashed banana (approx. 2 bananas)

Shred the zucchini on a box grater then wrap in a clean dish towel and wring out the liquid.

Mix the flour, baking soda, baking powder, cinnamon and salt together. In a separate bowl mix the mashed banana, sugar, eggs, oil and vanilla then add the dry ingredients to the wet mixing just until combined. Stir in the zucchini.

Pour or spoon into paper lined muffin tins and bake at 375°F for 20-22 minutes.

Makes 16-18 medium muffins

Adapted from: iambaker.net

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Baked Banana Turnover

Whole banana with cinnamon, baked in pie dough... this was a little experiment that went very well! Usually when I have leftover pie dough from say an apple pie, I'll roll it out and spread chopped nuts, butter and brown sugar or simply nutella and roll it up. But I had this one ripe banana and thought...how bad could it be? Pretty good! And next time I might add the nutella too!

Ingredients:

Leftover pie dough

1 banana

Cinnamon

Roll the pastry dough out large enough to wrap a whole banana.

Lay the banana in the center, sprinkle some cinnamon, dampen the edges, fold the dough over and press to seal. You can brush with a little milk or egg wash if you like but it's not necessary. 

Bake in a 400°F oven for 25-30 minutes.

When slightly cooled, cut in half and drizzle on some chocolate syrup.

Makes 2 servings

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Gingerbread Banana Streusel Muffins

Ginger root gives these Gingerbread Banana Streusel Muffins a spicy bite that just plain old ground ginger can't give you. Perfect to kickstart your holiday baking!

Ingredients:

1 1/2 cups flour

1/2 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground ginger 

1 tsp cinnamon

1 tsp allspice

1/2 tsp nutmeg

1 egg

1 1/2 cups mashed ripe banana

1/2 cup melted butter

1/4 cup minced gingerroot 

1/4 cup molasses

Streusel:

1/3 cup finely chopped walnuts

1 tbsp brown sugar

1/4 tsp cinnamon

1/4 tsp ground ginger 

Mix the streusel ingredients together in a small bowl and set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt and dry spices. In another bowl beat the egg, banana, melted butter, gingerroot and molasses together.

Add the wet ingredients to the dry and mix just until combined. Set paper liners in a muffin tin and fill about 1/3 with batter. Then add a heaping spoonful of streusel followed by more batter. Top with a light sprinkling of streusel. (I like more of the streusel in the middle of the muffin. When it's on top it tends to fall off when eating.)

Bake in a 375°F oven for 22-25 minutes or until a cake tester comes out clean.

Makes 12 medium sized muffins. Sit back and enjoy their spicy intensity!

One Ripe Banana Muffins

There's always that one banana that's left to get yucky! Turn yucky into yummy with this one ripe banana muffin recipe!

Ingredients:

1 overripe banana

1/2 cup butter

1 egg

milk (to make 1 cup with egg)

1 1/2 tsps vanilla

1 1/2 cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp cinnamon

pinch salt

1/2 cup sunflower seeds, plus more for top

Blend mashed banana with room temperature butter. Crack an egg into a 1 cup measure and add milk to fill. Add to the banana mix along with the vanilla. Combine the dry ingredients, except the seeds and mix with the wet just until combined. Stir in the sunflower seeds.

Pour batter into a lined muffin tin and add some more seeds to the tops. Bake at 350°F for 20-22 minutes or until a cake tester comes out clean.

Cool in pan 10 minutes then remove to a rack to cool completely.

Makes 12 medium sized muffins. (Not bad from 1 yucky banana!)

One Banana Cocoa Loaf

What to do with that one overripe banana...

Ingredients:

1 overripe banana

1/2 cup butter

1 egg

milk (to make 1 cup with egg)

1 1/2 tsps vanilla

1 1/2 cups flour

1 cup sugar

1 tsp baking soda

1/4 cup cocoa

1/4 cup ground flax (optional)

pinch of salt

Maple Glaze:

2 tbsps butter, melted

1/4 cup brown sugar

1 1/2 tbsps 10% cream

1/2 tbsp corn syrup 

1 tsp maple extract

1 cup icing sugar

Blend mashed banana with room temperature butter in a large mixer bowl. Crack an egg into a 1 cup measure and add milk to equal 1 cup. Add this to the mixer bowl along with the vanilla, flour, sugar, baking soda, cocoa, ground flax and salt. Mix until just combined then pour batter into greased and floured 9 X 5" loaf pan.

Bake at 350°F for 50-60 minutes or until a cake tester comes out clean. Cool in pan 10 minutes then remove from pan and cool completely on rack.

Now it's time to make the glaze!

Melt the butter in a small saucepan, then add the brown sugar, cream and corn syrup and bring to a simmer. Remove from heat and stir in the maple extract. Finally add the icing sugar and whisk until smooth.

Drizzle the glaze over the banana cocoa loaf letting it run down the sides.

Leave it to set on a cooling rack...

until it's ready for slicing!

Incredibly Moist Banana Bread

Mayonnaise! Yes that is the not-so-secret ingredient in this banana bread to boost the moisture level! And it doesn't change the taste. Apparently it comes from the time of the Great Depression when eggs were hard to come by, so people found substitutes. Necessity really is the mother of invention! 

Ingredients:

1 cup mashed bananas

1/2 cup mayonnaise

1 egg

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/4 cup brown sugar

1/2 cup sunflower seeds (optional)

Mash the bananas and add the mayo and egg.

In a large bowl mix the rest of the ingredients together then add the banana mixture in. Stir just until combined.

Pour into a greased 9 X 5" loaf pan and bake at 350°F for 60-70 minutes or until a cake tester comes out clean.

Cool in pan 10 minutes then remove to a rack to cool completely before slicing.

Will have to try this mayo trick with chocolate cake!

Banana Cake with Coffee Frosting

How can ugly overipe bananas turn into a moist and fluffy cake? Easy! And no sour cream required for this recipe. You probably have all the ingredients in your kitchen right now so get baking!

Ingredients:

1  1/3 cups mashed banana (3 or 4 bananas)

2  1/2 tbsps lemon juice, divided

1  1/2 cups milk

3 cups flour

1  1/2 tsps baking soda

1/4 tsp salt

2 pinches nutmeg

2/3 cup softened butter

1 cup white sugar

1/2 cup brown sugar

3 large eggs

1 tsp vanilla

Coffee frosting:

1/3 cup softened butter

2 cups icing sugar

2 tsps instant coffee granules

2-3 tbsps milk

So...those overripe bananas. Just toss them in the freezer unpeeled, no need to peel and package.  Then defrost, bring to room temperature and squeeze the banana from nature's individual wrapper (I mean that slimy black peel!) and you're ready to bake!

Preheat oven to 350°F

Add 1  1/2 tbsps lemon juice to the milk, set aside.

Mash banana with 1 tbsp lemon juice, set aside.

Now, beat the butter and sugars together. Then add eggs, one at a time and the vanilla. Beat 2-3 minutes or until fluffy.

Whisk the flour, baking soda, salt and nutmeg together. Combine the flour mixture, milk and butter mixtures alternating until mixed well. Fold in the bananas.

Pour into a greased and floured 9 X 13" baking pan.

Put pan in preheated oven and immediately reduce heat to 300°F. Bake for 60-70 minutes or until a cake tester comes out clean.

Cool on rack. The original recipe said to take the pan directly from the oven to the freezer for 45 minutes to lock in moisture. Not sure if this is good for your freezer.

Once cooled make the frosting.

Dissolve the coffee granules in milk. Cream the butter then add the icing sugar in 2 to 3 additions until smooth. Add the coffee/milk and spread evenly over cake.

Maybe some swirls 😀

Serves 15

Dig in!

This cake is a nice change from banana bread or banana muffins but if you want to give those a try with your overripe bananas these are my go-to recipes.

Black Banana Bread 

https://hotandcoldrunningmom.blogspot.com/2014/01/black-banana-bread.html?m=1

Banana Streusel Muffins

https://hotandcoldrunningmom.blogspot.com/2016/05/banana-streusel-muffins.html?m=1

Banana cake adapted from: spendwithpennies.com