Tag: bananas

Banana Oat Pecan Waffles

Banana Oat Pecan Waffles

My mother is an amazing lady. All of my life, she has mostly been a very joyful person, loving life and laughter. That does not mean her life has not had its share of heartbreak.

She grew up one of seven children in the household of a poor farmer. She lost two brothers before she graduated high school. She met the love of her life (my dad) and married him at 17 years old. Before she was 24 years old, she carried two babies to almost full-term. When they were born, each of them lived two days.

Her life has been littered with stories like this. She has had more sorrow in her life than I have ever faced. Yet, after the sunset, her choice was always joy.

Mama thinks I have always been a daddy’s girl. In some ways, she is right. Mama is the one I call when I need a shoulder to cry on or a friend to talk to. She is the one I have called for advice. Sure, daddy was my hero, but mama has been my role model and my biggest supporter. She loves me unconditionally and has prayed for me since before I took my first breath. I am thankful beyond words for this God-loving woman that I have been able to love my whole life.

Mother’s Day is the most popular day of the year in the United States to dine out at a restaurant. Aren’t crowds what we avoid these days?  Pamper mom at home with breakfast in bed. These Banana Oat Pecan Waffles are not your everyday wimpy waffles. They are substantial and seriously filling. Pair them with fresh fruit and bacon for a tasty breakfast treat.

Listen up, dads out there; kids love to help in the kitchen! Make this an extra special treat for mom by getting the kiddos involved. She will love it, but please, remember the clean the kitchen!

 

Banana Oat Pecan Waffles
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5 from 1 vote

Banana Oat Pecan Waffles

Makes 8 waffles
Course Breakfast
Servings 4 people
Author Amye Melton

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 2 brown bananas peeled and mashed
  • 2 teaspoon vanilla
  • 1/2 - 3/4 cup buttermilk
  • 1 large egg
  • 1/3 cup chopped pecans

Instructions

  • In a large bowl whisk the flour, oats, baking powder, salt and cinnamon together. Set aside.
  • In another bowl whick together the mashed bananas, vanilla, buttermilk, and egg.
  • Pour the wet ingredients in the dry ingredients and stir to combine, just until combined, but do not overmix.
  • Stir in pecans.
  • Heat the waffle iron according to manufacturers directions. Spray with nonstick cooking spray when the waffle iron is ready. Drop batter onto iron, close lid and cook until waffles are golden brown.
  • Serve warm with butter and maple syrup.

Notes

For an extra-special treat sprinkle top of cooked waffles with powdered sugar and ground cinnamon.  

Brandi’s Mocha Chocolate Chip Banana Muffins

We all have our favorite relaxing pastime. Some enjoy a good book; some go for a walk or workout; others binge-watch their favorite television show. Me, I enjoy baking. I actually miss being in the kitchen if it’s been a while.  

I’m not sure my mother or grandmothers baked to relax or if it was just to feed the family. However, it was watching them in the kitchen that ignited my love for baking.

My favorite recipes are the recipes my family and friends have passed on to me. This fabulous muffin recipe was given to me by my cousin, Nancy. They are moist and full of flavor. Perfect for an on-the-go breakfast. Using the tall Wilton baking cups I get 24 muffins from this recipe.  Plenty to share with a friend or freeze.

Brandi's Mocha Chocolate Chip Banana Muffins
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Brandi's Mocha Chocolate Chip Banana Muffins

Course Breads
Author Amye Melton

Ingredients

  • 2 cups unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 6 very ripe bananas mashed
  • 4 tablespoons instant coffee powder
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 2 cups chopped walnuts

Instructions

  • Preheat oven to 350℉. Line a muffin tin with baking cups and spray lightly with nonstick cooking spray, set aside.
  • Dissolve instant coffee in hot water, set aside.
  • In a mixer bowl cream butter and sugar until well blended. Add eggs, bananas, coffee mixture, vanilla, flour, salt, baking soda, and baking powder.
  • Fold in chocolate chips and walnuts, blending well, scraping bottom and sides of the bowl.
  • Scoop batter into baking cups, filling almost full. Bake 25 - 30 minutes or until done.
  • Cool on a wire rack.

Banana Bread

I come from a long line of cooks and bakers. Most of the men in my family love to grill, smoke meat, and cook. The women in my family love baking and cooking. Either way, we have never been short on good food at any of our family gatherings.

However, we all have that one cousin, don’t we? That would be Melissa in my family. We grew up next door to each other and shes just like a sister to me. Melissa has a heart of gold, but she did not get the love of cooking. In our old family and church cookbooks, her recipes are easy to spot because her instructions are always “mix and bake.”

To my surprise, she actually shared a recipe with me a few weeks ago. A real recipe! No pinches of this and a little bits of that. With the addition of instant pudding and sour cream, this is wonderfully moist banana bread with great flavor.

This recipe makes two loaves of banana bread. Melissa’s recipe had no pecans, but I added them to mine.

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Banana Bread

Course Breads
Servings 2 loaves
Author Amye Melton

Ingredients

  • 2/3 cup vegetable oil
  • 4 large eggs
  • 2 cups mashed ripe bananas
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 (3.5-oz.) package vanilla instant pudding
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350℉. Spray two (8.5 x 4.5 x 2.5-inch)loaf pans with nonstick cooking spray, set aside.
  • In a large bowl whisk together oil and eggs. Add bananas and mix.
  • Add the flour, sugar, pudding, salt and baking soda and stir.
  • Fold in the sour cream and vanilla.
  • Spoon batter evenly in both pans. Bake 1 hour or until golden brown and a toothpick comes out clean.
  • Cool in pan for 10 minutes. Remove to wire rack and cool completely.

 

Cinnamon Swirl Banana Muffins

cinnamon-swirl-banana-muffins

It is no secret that I enjoy cooking and all things that come with it.  Well, except for maybe the cleaning up.  I read cookbooks for pleasure and even watch a few cooking shows.  I also love a day off.  I’m up for a good restaurant any day with someone else doing all of the work.

 Savannah decided to come home over the weekend since the college campus was closed due to Hurricane Matthew.  Having her home was great, and I usually make a few of her favorite dishes while she is home.  This time, she cooked breakfast for us one morning.  She baked these fabulous Cinnamon Swirl Banana Muffins.  The cinnamon swirl was a great addition to banana muffins.
This recipe can also be used to make a loaf of banana bread.  Savannah said that the bread is better the day after it bakes.  We wouldn’t know because the muffins did not last long enough to find out.

 

Cinnamon Swirl Banana Muffins
 
Author:
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Ingredients
  • 3 to 4 overripe bananas, mashed
  • ⅓ c. unsalted butter, melted
  • ¾ c. granulated sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ c. all-purpose flour
  • ⅓ c. granulated sugar
  • 1 tbsp. ground cinnamon
Instructions
  1. Preheat oven to 350°F. Line muffin pan with 12 paper liners or spray a 9 x 5-inch loaf pan with nonstick cooking spray, set aside.
  2. Mix mashed bananas, butter, sugar, egg, and vanilla in a large bowl. Combine the flour, baking soda, and salt and gently mix into the banana mixture. Do not overmix!
  3. Fill the paper liners half-way with batter. Then evenly distribute half of the cinnamon/sugar mixture. Add remaining batter to the top of each. Using a butter knife, swirl the batter. Sprinkle with remaining cinnamon/sugar mixture.
  4. Bake in preheated oven for 20 to 25 minutes.
Notes
To make a loaf, pour half of batter the greased loaf pan. Sprinkle with half of the cinnamon/sugar mixture. Pour remaining batter on top and swirl with a butter knife. Sprinkle with remaining cinnamon/sugar mixture. Bake in preheated oven for 50 to 60 minutes.

 

Brown Sugar Banana Bread

 

brown sugar banana bread

Banana bread has always been one of my favorite snacks around the house. Mama made it often when I was a child. Years ago, I took it into the office and often sent it to Greg’s office. And when we moved to Augusta years ago, it was in the neighborhood welcome package.

There are thousands of different recipes for it. Everyone likes it, and it’s so versatile. You can send it in lunch boxes, have it for breakfast, as an afternoon snack, pop it in the toaster or air-fryer, or even make French toast.

This Brown Sugar Banana Bread is one of my favorites. The brown sugar topping is quite tasty! Darker bananas produce the best bread, so this is always a great recipe for those last bananas in the bunch that you bought last week. Resist temptation and allow your banana bread to cool completely before cutting into it.

Banana bread can keep for up to four days on your counter. If keeping it longer than that, store it in an airtight container in the fridge, or freeze it.

To freeze banana bread, double wrap it in foil, pop it into a ziplock bag, remove as much air as possible, and freeze for up to four months.

I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.
I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.

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Brown Sugar Banana Bread

Course Breads
Author Amye Melton

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter melted and cooled
  • 3/4 cup packed brown sugar light or dark
  • 2 large eggs beaten
  • 1/4 cup sour cream
  • 1 1/2 cups mashed bananas
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar

Instructions

  • Preheat oven to 350℉.
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmet, set aside.
  • In another bowl, mix the butter, brown sugar, eggs, sour cream, bananas and vanilla.
  • Spray 9 x 5-inch loaf pan with Baker's Joy. Spoon batter into pan and sprinkle top with 2 tablespoons brown sugar.
  • Bake in preheated oven for 45 minutes or until wooden pick inserted in the center comes out clean.
  • Cool in pan for about 10 minutes. Remove to a wire rack to cool completely before cutting.