banana buttermilk muffins

Oui! Yes! Another way to use up those spotted bananas on the counter.

This one is a healthy option. Well, healthier than some of the other choices out there. I love the light texture, the low fat content (only 2 tablespoons of oil!) and the combination of wheat and all-purpose flours. The walnuts contribute heart-healthy omega 3 fatty acids, but if you prefer a little decadence, sub in some chocolate chips.

banana chocolate chip bread

Firsts. Whether it be in love or experiences, they always hold a special place in your heart.

This first — a banana bread recipe— was given to me by The Amazing Musician College Buddy. I loved it when she baked it and when I was a lucky recipient of a slice or two. Or three or four. For years, the recipe had been misplaced, but yesterday I found the scrap of paper I'd jotted it down on. With three spotty bananas waiting to be mashed and mixed, I embraced the opportunity and the memories.

flour's famous banana bread

Banana bread is one of those recipes that gets baked not because I want to, but because I have to. I just can't stand throwing out super brown bananas.  I'd been perusing the flour cookbook and knew that when the time came, I would want to try out Joanna Chang's famous banana bread.

Now is the time.  Three bananas were past eating prime.*

banana cream pie- {bwd}

With most sweet foods falling in his "take it or leave it" category, The Husband has a short list of desserts that he actually looks forward to eating. Banana Cream Pie is one of them. So when my turn came around to choose the Baking with Dorie recipe, I knew exactly which one to pick.

As usual, the pie crust presented issues for me. That said, I liked the texture (more short than flaky, and it remained crispy after two days in the refrigerator) and will definitely use it again.

banana rum coconut layer cake

Lately, I have had a never ending supply of browning bananas on my counter. Yes, thanks to Costco and their unbelievably low price of $1.19/bunch of 12+. Compare that to 79¢/one measly banana on a Manhattan street corner... so The Husband always buys a huge bunch on his weekly Costco run.

I was baking for a reception at The Montclair Music Club's Annual Soirée and decided Nick Malgieri's recipe for a banana cake would do nicely.

The cake is moist and and has dense texture, which I enjoy.  The addition of the rum (in the batter and whipped cream) and coconut elevate it from its normal bread/muffin status to a more sophisticated sweet. This recipe is definitely a keeper, though next time, I might add some coconut into the batter, like in the Banana Crunch Muffin recipe.

I ♥ Costco

Well, I should say I ♥ Costco conditionally, like when I can get in and out of there in ten minutes.  The Husband, on the other hand, is always ready for a Costco run.  We love the savings on contact lenses, quality meats, La Brea Bakery breads, pecans, butter, and ... BANANAS.

We never seem to finish the huge bunch of bananas from there and they ALWAYS end up looking like this-

which means, It's Time to Make the Muffins.

The recipe I've fallen in love with is The Barefoot Contessa's Banana Crunch Muffins.  Montclair Diva's Daughter put it succinctly-"This is everything that a muffin should be."  I believe that she was referring to the combination of banana, butter, coconut, and nut mixed into a moist, flavorful cake.

I find it a bit odd that the act of mashing bananas always bring back 35 year-old memories of my mom doing that for The Baby Brother.  I think I was intrigued that you could pulverize something with a fork. I changed Ina's recipe slightly in the amount of sugar and butter (less of both) and in the procedure of mixing wet into dry.  The recipe below is my adaptation. 

I love that this becomes

this in the amount of time it takes me to drive the school carpool.

Banana Crunch Muffins
adapted from the barefoot contessa cookbook by Ina Garten

3 c. all-purpose flour
1 1/2 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. unsalted butter, melted and cooled
2 extra-large eggs, room temperature
3/4 c. whole milk
2 t. pure vanilla extract
1 c. mashed ripe bananas (2 bananas)
1 c. medium-diced ripe bananas (1 banana)
1 c. small-diced walnuts
1 c. granola
1 c. sweetened shredded coconut
Dried banana chips, granola, or shredded coconut (optional)

Preheat the oven to 350º F.

Line 18 large muffin cups with paper liners.  Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. In a separate medium bowl, mix together the butter, eggs, milk, mashed bananas and vanilla. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.  Gently fold in the diced bananas, walnuts, granola and coconut.  Spoon the batter into the paper liners, filling each one to the top.  Top each muffin with dried banana chips, granola, or coconut, if desired.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.