Banana Crumb Muffins

there was a time a few weeks ago that the people in this house stopped eating bananas. i think they just wanted me to bake them into something. so banana muffins it was 🙂 yum!

Banana Crumb Muffins
adapted from mybakingaddiction

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

For the Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon. In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.

3. Make the Crumb Topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

banana bread crumb cake

i think the husband and little people have stopped eating bananas just so i’ll bake them into something. this cake was utterly delicious and definitely did not last long! didn’t even make the glaze it was still yummy!

Banana Bread Crumb Cake
adapted from cookiesandcups

Ingredients

2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
*optional glaze
1 cup powdered sugar
1-2 Tbsp milk

How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside
In a medium bowl whisk together flour, baking powder and salt. set aside.
In a large bowl mash bananas until they become liquified.
Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
Stir in milk and flour until combined.

Crumb Filling/Topping
Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
*If desired mix powdered sugar and milk together and drizzle on top.
Can be served warm or at room temperature.

Baked banana donuts

Who doesn’t love donuts? Banana donuts. Yum!

Baked Banana Donuts
adapted from sweetcdesigns

Ingredients

-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 cup butter, softened
-2 eggs
-1 cup sugar
-2 large very ripe bananas
-2 tablespoons vanilla
-1/2 cup milk
-1/2 tsp sea salt

Instructions
Cream together sugar and butter in a stand mixer.
Add in eggs, mix thoroughly.
Add in vanilla, bananas and milk
Slowly fold in flour, salt, and baking soda- be careful not to overmix.
Pour into Wilton doughnut pan- fill about 1/2 way to top.
Bake for 10-15 minutes, until slightly browned and toothpick comes out clean when inserted.

Banana brownies

Happy valentines day! Seems husband and I didn’t learn our lesson last year… Ordered sushi again (different town different sushi place) and once again the time estimate given was off by A LOT. Was told an hour, but when husband got there they said it would be another hour… After an hour waiting at home and an hour waiting there I told him to come home. Alas leftovers for us tonight. Someone remind us not to order sushi next year!

These banana brownies were delicious. I ended up making them two different ways. The first time with Nutella, the second with cookie butter. Definitely liked the cookie butter version better but both were good!

with Nutella

with cookie butter

Banana Brownies
adapted from runningwiththecummings

1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 ripe bananas
1 egg
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Nutella or cookie butter as much as you want

Grease 9×13 cake pan.

warm up oven to 350°F

In large (2-3qt) saucepan combine butter and sugars and heat on stove.

Stir regularly until butter is just melted.

While the butter and suger mixture is turning into melty golden goodness, put your bananas in a bow and smash ‘em up real good.

Once butter is melted, remove pan from heat and add bananas, vanilla, salt, & egg, stir to combine. (make sure your butter isn’t too hot before you add the eggs or you’ll end up cooking them).

Add baking powder and stir to distribute evenly.

Add flour and stir.

Pour this into your greased cake pan.

I heat up the nutella or cookie butter just a smidge in the microwave so it would dollop and swirl more easily.

Dollop on the Nutella or cookie butter. Then use a knife to cut the Nutella or cookie butter into the brownies.

Now put them in the oven and let them bake for 25 minutes or until a toothpick inserted in the center comes out clean. Your baking time may be a little longer or a little less, depending on the type of oven you have.

SRC – mini banana cinnamon muffins

this month for secret recipe club i was assigned Amanda from dancing veggies . Her blog is loaded with quick and easy recipes that all look delicious! there were a ton to choose from. i had some bananas that were calling to be baked so i went with these banana muffins. i baked mine up in mini muffin tins. they turned out Delicious! not too sweet and easy to pop in my mouth 🙂 might try one with nutella later on!

Banana Cinnamon Muffins
adapted from dancing veggies

3/4 cups all purpose flour
1 1/4 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 cup butter softened
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/2 cup applesauce (cinnamon or regular)
4 overripe bananas

1. Preheat oven to 350
2. In a large bowl combine flour, baking soda, cinnamon, and salt. In a separate bowl cream together butter and borwn sugar. Stir in applesauce, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
3. Pour batter into a lightly greased muffin pan. Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of the muffin comes out clean

Biscoff Banana Bread with Biscoff Cookie Streusel

I’ve had this recipe bookmarked for awhile now. The problem was either we were out of bananas or the husband had eaten all of the biscoff spread. Oh and then when I finally had both I realized I didn’t have any biscoff cookies. The stars finally aligned and I had all three! This came out really good. But in a strange way it was dry and moist at the same time. We still gobbled it up!

Biscoff Banana Bread with Biscoff Cookie Streusel
adapted from two peas and their pod

ingredients:
1 1/2 cups of all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium very ripe bananas, mashed
1/2 cup Biscoff Spread
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar

For the Biscoff Cookie Streusel:

1/2 cup chopped Biscoff cookies
2 tablespoons all-purpose flour
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

directions:
1. Preheat oven to 350 degrees F. Grease a 8×4 loaf pan and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.

3. In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.

4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.

5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.

6. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.

7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.

Banana Biscoff White Chocolate Chip Blondies

Omg these were delicious! I had some bananas that needed to be baked :). And some crunchy biscoff spread in the pantry… After some googling I found this recipe. Yum yum and triple yum!

Banana Biscoff White Chocolate Chip Blondies
adapted from buttercreamchantilly

Ingredients :
– 1 cup ripe mashed bananas (about 2 medium)
– 1/2 cup white chocolate chips
– 1/4 cup caramel bits
– 1 cup All-Purpose Flour
– 1/4 tsp salt
– 1 large egg
– 1/2 stick of butter , melted
– 1 tsp pure vanilla extract
– 1/2 cup light brown sugar
– 1 cup Biscoff spread

Steps :
– Preheat the oven to 350°F. Spray an 8×8 inch pan.
– In a bowl mash the bananas (using a fork or a potato masher) and mix it with the vanilla extract. Set aside.
– Melt the cubed butter in a saucepan over low heat or in a microwave. Set aside to cool.
– Sift and whisk together the flour and salt. Set aside.
– Beat the melted butter and sugar together. Add egg, Biscoff spread and mashed bananas; beat several minutes, until the mixture is smooth Add flour, a third at a time.
– Stir in the white chocolate chips.
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 25 / 30 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
– Remove blondies from oven and place them on a wire rack to cool completely.

Overnight Bananas Fosters French Toast

On mother in laws last morning of her visit with us I made this delicious breakfast! Yum. Bananas in a caramel sauce over French toast!! I do wish the caramel sauce had been saucier! But it was still yummy! Got the challah over at the breadsmith. If you’re local you should definitely try their breads! Especially the apple pie bread!

Overnight Bananas Fosters French Toast
adapted from skinnytaste

ingredients

cooking spray
10 oz Challah bread, sliced 1 inch thick
6 large eggs
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup white sugar
1/4 tsp salt

For the Banana Topping:
2 tbsp butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
4 medium ripe bananas, sliced

Directions:

Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, milk, vanilla, 1/2 tsp cinnamon, sugar, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.

Meanwhile while it’s baking, in a large deep sauté pan melt light butter over low heat. Add brown sugar, cinnamon, and vanilla and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, divide among plates and top with bananas. Enjoy!!

Bananas foster crumb cake

Wow this was delicious!!! Do not leave out the walnuts! Next time ill leave the bananas chunkier in the cake!

Banana Fosters Crumb Cake
adapted from culinaryconcoctionsbypeabody

For the Crumbs:
5 TBSP unsalted butter, at room temperature
¼ cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
¼ tsp salt
½ cup chopped walnuts

For the Bananas:
2 TBSP unsalted butter
1/2 cup brown sugar
3 TBSP vanilla
2 large bananas, sliced in rounds

For the Cake:
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
1/3 cup granulated sugar
1/3 cup light brown sugar, loosely packed
6 TBSP unsalted butter, at room temperature
2 eggs
1 tsp pure vanilla extract
½ cup milk
banana fosters mixture

Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.

For the Crumb: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed.

For the Bananas:
Combine the butter and sugar in a skillet.
Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the vanilla, then place the bananas in the pan.
When the banana slices soften and begin to brown, lift the bananas out of the pan and place aside to cool until needed.

To make the cake: Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beat for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled-it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the milk alternately, the flour in 3 parts and the milk in 2(begin with the dry ingredients). You will have a thick, cream batter. Add the banana fosters mixture and mix on medium speed for about 30 seconds. You don’t really want chunks of bananas, you want them integrated like you would in banana bread.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. Theres no need to try to get even pieces-these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter,. Pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

BANANA OATMEAL CRUMB CAKE

yum these were a nice departure from banana bread! These did not last long at all! Go make them now!

BANANA OATMEAL CRUMB CAKE
adapted from oh my! sugar high

INGREDIENTS

1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed over-ripe bananas (about 2-3 depending upon size)
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I used 1/2 cup all-purpose and 1/4 whole wheat)
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon

Topping
3/4 cup rolled oats
1/3 cup packed brown sugar
1 1/2 tablespoons flour
2 tablespoons butter, melted
1/8 cup tablespoons chopped pecans
1 teaspoon ground cinnamon

DIRECTIONS

Grease and flour 8×8 inch square baking dish. Preheat over to 350 degrees F.
In medium bowl, stir flour, 1 1/3 cups oats, salt, baking soda and cinnamon together. Set aside.
In a large bowl, cream 1/2 cup butter and 2/3 cup brown sugar. Beat in the eggs, one and at a time. Add mashed bananas and vanilla and beat again, just until incorporated.
Beat the flour mixture into the banana mixture. Pour batter into baking pan.
Make the topping by stirring 3/4 cup oats, 1/3 cup brown sugar, flour, melted butter, pecans, and cinnamon together until nice and crumbly. Sprinkle evenly over the top of the batter and press down lightly to even it out.
Bake in preheated oven for 38 to 46 minutes, or until a toothpick inserted in center comes out clean. Transfer to a rack to cool completely.