Wow, sorry for the incredibly long absence! I thought I was going to just move, settle in and be ready to go. Not really, no. I moved from Syracuse, NY to Maine in early July and now I’m finally getting to the point where I’m starting to food again regularly. That’s to blog, or shoot, or even think about, really. It’s been a very, very busy 2 months but I’m BACK!
In order to celebrate me going personally bananas I thought it would be appropriate to dedicate this week to “going bananas.” I made both banana muffins and banana bread. After eating several bananas as fruit, too, I’m SICK of bananas! I’d like things to just settle down for awhile and not be so bananas, personally, too.
Without further ado, here are some banana food photos. As always both recipes will be listed under the “Read more” link. (Note: I didn’t get a lighting setup photo – sorry!) The muffins are adapted from Joy of Baking. The bread recipe I have is older than I am – not sure the original source.
- 2 cups of flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter
- 1 1/4 cups sugar
- 2 large eggs
- 4 over ripe bananas, mashed
- 2 tbsp milk
- 1/2 cup chopped walnuts (optional, not included in my photos)
- Preheat the oven to 325º.
- Blend flour, salt, baking powder, baking soda, nutmeg and cinnamon in a bowl.
- Mix butter and sugar together until the mix is fluffy and chunky and well mixed.
- Beat eggs into the butter and sugar mix until combined.
- Mix in the mashed bananas and milk. Add the flour/dry mix and blend well until thoroughly mixed.
- Pour into a pre-greased loaf pan.
- Bake 75 minutes or until a toothpick in the center comes out clean.
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350º and place the oven rack in the middle of the oven. Spray a non-stick muffin pan or use muffin cups to prevent sticking.
- Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Do not overmix!
- Spoon the batter into the prepared muffin cups.
- Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
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Tagged as: banana • banana bread • banana muffin • cook • food photography • recipe