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Posts Tagged ‘bananas’

  1. #5 Make Homemade Ice Cream

    September 7, 2011 by frecklesandsunshine

    When I was a little girl, my grandparents had a peach tree in their yard. Every summer we all awaited the arrival of homemade peach ice cream. Peaches would be skinned and sliced. Ice and rock salt would be gathered and everyone, manwomanandchild, would get their arms ready to turn the crank as long as they could on the old fashioned ice cream machine.

    Some things are just better when they are homemade. In fact, I’m not sure what is better when store bought or eaten at a restaurant. Between the higher quality of homemade ice cream and my nostalgia over the summers of my youth, I had to put “Make homemade ice cream” on my Summer Fun List.

    What I didn’t account for in the excitement of making my list was that I didn’t own or have access to an ice cream machine. I suppose I could have bought one. If I did, it probably would have been this one by Cuisinart.

    Unfortunately, I do not have the room in my kitchen for one more small appliance.

    Imagine my excitement, when a recipe from Two Peas and Their Pod popped up in my Google reader. Two Ingredient Banana and Peanut Butter Ice Cream. Two ingredients. Two things that we have in our house nearly all the time. Two flavors that pair well. And NO ice cream machine.

    Although I was super excited about making ice cream from this recipe, I was a bit skeptical. The recipe doesn’t call for things typically found in ice cream. No cream, milk, or dairy of any kind. No vanilla. No sugar. Just peanut butter and bananas. Could that combination really taste like ice cream? I pondered that question from the perspective of sweetness and texture. How could it possibly be creamy enough?

    In spite of my reservations, when I found myself with a few spotted bananas on my shelf, I decided to give it a whirl. Aside from peanut butter and bananas, you will need some method of pureeing the bananas. Either a powerful blender or food processor will work. The Two Peas crew used a Blendtec blender. I used my Cuisinart food processor.

    First, peel and slice your bananas.

    Next, place them on a baking sheet in one layer. I used a Silpat to line the sheet because I wasn’t sure if they would stick. I’m not sure how necessary that is, but I hate trying to pry food from a baking sheet. It’s just annoying. Place the sheet in the freezer for a couple hours.

    Then, process the bananas in the kitchen appliance of your choosing until they reach a smooth creamy consistency. This will take a bit of time. Scrape down the sides of the bowl as necessary.

    After the first scrape, my nanas resembled Dippin’ Dots ice cream. That’s not my favorite, so I wasn’t excited.

    As I continued to puree the bananas they started to come together and the blade spun freely under the fruit and wouldn’t really continue to blend them. At this point the bananas were getting a bit creamier, but still weren’t the consistency of ice cream. So I did something that has saved my butt in the kitchen more times than I can count.

    I walked away.

    Olivia needed my attention for about five minutes and that was just enough time for the fuit to soften up a bit and reach that creamy texture.

    It was time to add the peanut butter. I added a couple spoonfuls to 3 bananas. You could add this to taste depending on the level of pb flavor you desire.

    When I took off the lid to scrape down the bowl one last time, it looked like this.

    Wheeeeeeee! Ice cream!

    I transferred it into a bowl and put it in the freezer to harden for dessert.

    Here’s the awesome thing about this: it is sugar free, dairy free, and vegan. And, I promise you, it totally, totally, tastes like ice cream. I can’t wait to make this for my mama, who is lactose intolerant and misses ice cream like nothing else.

    Thanks, Maria and Josh, for helping me cross one more thing off of my Summer Fun List!

    Now, what am I going to top my ice cream with?? Nutella? Honey? Graham cracker crumbs?

    Two Ingredient Banana and Peanut Butter Ice Cream
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    Ingredients
    1. 3 ripe bananas
    2. 2-3 spoonfuls of creamy peanut butter
    3. 1-2 tablespoons of milk (if necessary, to help your bananas get creamy)
    Instructions
    1. Peel and slice your bananas. Lay them on a baking sheet and place in the freezer for two hours.
    2. After they have chilled, place the bananas in your blender or food processor and process until creamy and smooth. Scrape the sides of the bowl as necessary. Add the peanut butter and blend until combined. Serve immediately for soft ice cream or freeze for a few hours for a firmer consistency.
    Adapted from Two Peas and Their Pod
    Freckles and Sunshine http://www.frecklesandsunshine.com/

  2. Banana Coconut Muffins

    May 19, 2011 by frecklesandsunshine

    One of my first blog posts was a recipe for Morning Glory Muffins. In a comment on that post, our family friend, Joanne, shared a recipe she has used for years for Banana Bread Muffins. Her recipe was from The New York Times Natural Foods Cookbook by Jean Hewitt.

    Shortly after her comment, I made the muffins and I was sold. The Betty Crocker recipe for banana bread that I had always used was quickly shoved to the back of the pantry. If you want light, sweet, delicate banana bread muffins, this is your recipe. Betty Crocker can suck it. The recipe is over there in the comments. Go bake ‘em. Or you could buy Ms. Hewitt’s cookbook. Either way, you should bake these muffins. Seriously. 

    In spite of the fabulous-ness of Joanne’s recipe, sometimes I like to experiment. With a trip out of town looming on the horizon and a husband who doesn’t eat bananas, there were some pieces of fruit on the kitchen counter that needed to fulfill their destiny. There was also a partial bag of unsweetened coconut in the pantry. Not to mention a Costco size bottle of vanilla in the spice cupboard. 

    Using Joanne/Jean’s recipe as a jumping off point, I made a couple changes and a few additions.

    First, I used half whole wheat and half all-purpose flour. This was a tip from Joanne to make a lighter muffin that still had the whole wheat taste.

    Second, I added a teaspoon of vanilla. Mostly because that is how baked goods and I roll. With vanilla.

    Third, I upped the amount of banana because three is what I had. Two were mashed for the batter and the third was sliced for the tops of the muffins.

    Finally, I sprinkled some coconut on the top of each muffin just before baking. 

    I’m not sure I’ve perfected this recipe yet. I think maybe the coconut belongs in the muffin rather than on top. Some toasted macadamia nuts would be divine sprinkled on top. And that slice of banana? Well, it is a tasty addition, but…bananas darken. So, ideally serve these at a brunch where they will be consumed in one sitting (hint: invite others to the brunch, too). In spite of these concerns, these are delicious muffins. I like them best when they are still a bit warm from the oven. I think they are rich enough and don’t need butter. But who am I to deny anyone a pat of butter??

    Preheat your oven to 350 degrees. Place paper liners in a muffin tin. Spray the liners with a nonstick cooking spray. This will prevent the muffin from sticking to the liner when you pull it away.

    Cream butter and sugar together in a large bowl.

    Then, beat in egg and vanilla.

    In a separate bowl, sift together the flours, baking soda, and sea salt.

    In yet another (!) bowl, mix the two mashed bananas and the yogurt together.

    Alternately add the dry ingredients and the banana mixture to the butter/sugar mixture until all three mixtures are just combined into one.

    Divide the batter between 12 muffin cups. Top each muffin with a slice of banana and sprinkle on some coconut flakes.

    Bake for 18-20 minutes. Remove from the oven when a wooden pick inserted into the muffin comes out clean. Let cool in the tin for 5 minutes, then cool completely on a wire rack.

     

    Banana Coconut Muffins
    Yields 12
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    Ingredients
    1. 1/2 cup butter
    2. 3/4 cup brown sugar
    3. 1 egg
    4. 1 teaspoon vanilla
    5. 3/4 cup whole wheat flour
    6. 3/4 cup all purpose flour
    7. 1 teaspoon baking soda
    8. 3/4 teaspoon sea salt
    9. 3 ripe bananas; 2 mashed, 1 sliced
    10. 1/4 cup plain yogurt
    11. 1/2 to 3/4 cup unsweetened coconut flakes
    Instructions
    1. Preheat your oven to 350 degrees. Place paper liners in a muffin tin. Spray the liners with a nonstick cooking spray. This will prevent the muffin from sticking to the liner when you pull it away.
    2. Cream butter and sugar together in a large bowl.
    3. Then, beat in egg and vanilla.
    4. In a separate bowl, sift together the flours, baking soda, and sea salt.
    5. In yet another (!) bowl, mix the two mashed bananas and the yogurt together.
    6. Alternately add the dry ingredients and the banana mixture to the butter/sugar mixture until all three mixtures are just combined into one.
    7. Divide the batter between 12 muffin cups. Top each muffin with a slice of banana and sprinkle on some coconut flakes.
    8. Bake for 18-20 minutes. Remove from the oven when a wooden pick inserted into the muffin comes out clean. Let cool in the tin for 5 minutes, then cool completely on a wire rack.
    Freckles and Sunshine http://www.frecklesandsunshine.com/
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