Banana Bread Truffles

Sometimes I buy too many bananas. And sometimes I forget about them and then realize they're all brown and spotty and have to bake up something tasty. My mom told me the other day that I should move beyond the dark chocolate and try some new ideas...I may or may not have a slight dark-chocolate-addiction at the moment. And sometimes I also have very limited self-control

So bite-size truffles seemed like the perfect dessert! I can eat a few and, hopefully, share most of them! And you're gonna love the banana filling--it's pretty much an extremely moist banana bread combined with a brown butter (anyone else going weak at the knees?) glaze and smothered in dark chocolate and topped with toasted walnuts. Seriously delicious.

Banana Bread Truffles [click to print]
Makes about 5 dozen

• 1 c. sugar
• 1/3 c. unsalted butter, softened
• 2 eggs
• 3-4 bananas, mashed (about 1 c.)
• 1/3 c. water
• 1-1/2 tsp. vanilla extract
• 1-2/3 c. flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder

For brown butter glaze

• 1/4 c. browned butter
• 1-1/2 c. powdered sugar
• 3 T. milk or water

For dipping

• 2 pkgs. (12 oz) dark chocolate chips
• 1/2 c. walnuts, chopped and toasted

1) Preheat oven to 350 F. Line 8x8 baking dish with parchment paper or coat generously with nonstick -cooking spray; set aside. 

2) In bowl of stand mixer, cream sugar and butter. Add eggs, one at a time, incorporating well between each addition. Stir in bananas, water and vanilla. 

3) In separate bowl, whisk together flour, cinnamon, soda, salt and powder. With mixer on low speed, gradually add to banana mixture in about 3 additions. Pour batter in prepared dish and bake 30-40 minutes or until top springs back. Allow to cool completely in pan. 

4) For glaze, heat butter in small saucepan over medium heat until it turns a golden brown color. Remove from heat and allow to cool to room temperature. Stir butter and milk/water into powdered sugar until well combined and no lumps of powdered sugar remain. 

5) When bread is completely cool, crumble with a fork or your fingers into pea size crumbs. Pour glaze over crumbs and stir until evenly moistened. Using a cookie scoop or spoon, scoop 2 or 3 teaspoons of truffle filling at a time onto lined cookie sheet. 

6) In deep bowl, melt chocolate at 30 second intervals in the microwave, stirring well between each nuke. Using a fork, dip each filling in melted chocolate, gently tapping fork on edge of bowl to get off excess chocolate. Place on cookie sheet, top with a sprinkle of chopped nuts and allow to set. Note: If your filling doesn't hold together very well while dipping, chill in freezer about 15 minutes before dipping. 

Source: Inspired by Vanilla Kitchen

Choco-nana Crunch Bread

I'll be honest. I was a little skeptical about the success-ability of another version of the old banana bread. But with spotty bananas, a new bag of granola and a hankering for chocolate, what else was I supposed to do? I obviously had no choice.

With dark chocolate morsels and clusters of crunchy granola packed into every bite, this stuff is like a dream. The banana flavor isn't really strong, so don't worry about being overwhelmed by fruitiness. And even more good news, even after a couple days this bread is still awesomely moist.

Choco-Nana Crunch Bread [click to print]
Makes one loaf

• 1/2 c. applesauce
• 1 c. sugar
• 2 eggs
• 2-1/2 c. flour
• 1/4 c. plus 2 T. cocoa powder
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 medium bananas, mashed (about 1 c.)
• 1 c. whole milk
• 2 tsp. vanilla extract
• 1 c. granola (I used some Open Nature Dark Chocolate Hazelnut Heaven)
• 1/2 c. dark chocolate chips

1) Preheat oven to 350 F. Generously coat 9x5 loaf pan with nonstick cooking spray and set aside. 

2) In bowl of stand mixer, beat applesauce, sugar and eggs until smooth. In separate bowl, whisk together flour, cocoa, powder, soda and salt. In another bowl, whisk together bananas, milk and vanilla. Beat in half of flour mixture, then all of banana mixture, then remaining flour mixture, stirring until well combined. Stir in granola and chocolate chips.

3) Pour batter into prepared pan and bake 60-75 minutes or until top springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely. 

Pumpkin Banana Oat Bread

I did it again. I bought more bananas than I could possibly eat before they turned all spotty and mushy. And since my mom isn't here to eat my brown bananas (I promise I don't force them on her, she actually enjoys them!), I did the only logical thing: feed my banana bread addiction with another sweet variety!

I know it's not technically pumpkin season, but that lonely can of pumpkin puree in my pantry has been staring me down for months. Plus, it's stinkin cold outside and I had to scrape frost off my windshield this morning and I worked out for nearly a full hour this afternoon and all I want is something warm and cozy to stuff in my mouth. There. Now I feel justified.

Pumpkin Banana Oat Bread (no butter or oil added!) [click to print]
Makes one loaf

• 1-1/4 c. flour
• 1/2 c. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 2 tsp. pumpkin pie spice
• 1 c. old fashioned oats
• 2/3 c. pumpkin puree
• 1 medium, very ripe banana, mashed (about 1/3 c.)
• 2 eggs, beaten
• 1 tsp. vanilla extract

1) Preheat oven to 350 F. Line 9x4 loaf pan with parchment paper, allowing at least 2" overhang on each side of pan, or generously coat with nonstick cooking spray. 

2) In bowl of stand mixer, whisk together all dry ingredients, including sugar, spices and oats. Beat in remaining ingredients and mix until well combined. 

3) Pour batter into pan and bake 50-60 minutes or until top springs back when touched lightly. Allow to cool in pan about 10 minutes, then remove to wire rack to cool completely. To serve, dust with powdered sugar. 

Source: Jasey's Crazy Daisy

Coconut Banana Bread (butter and oil free!)

I know, you're rolling your eyes at me right now. As I type C-O-C-O-N-U-T you're quietly calling me a N-U-T under your breath. But I promise you, coconut is completely appropriate for the middle of fall when you mix it into a warm, moist loaf of banana bread!

I've just been in a coconut-craving, impatient sort of mood lately so my vote was for something quick and easy and delicious. And since the black bananas have been piling up in my freezer lately, Coconut Banana Bread was the logical choice. Plus, it doesn't even have any added butter or oil so you can easily rationalize that you're eating an entire fruit basket as you devour this loaf!

Coconut Banana Bread (butter and oil free!) [click to print]
Makes one loaf

• 1/2 c. applesauce
• 1 c. sugar
• 2 eggs
• 2-1/2 c. flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 medium bananas, extremely ripe and mashed (about 1 c.)
• 1 c. coconut milk
• 2 tsp. vanilla extract
• 1 c. sweetened shredded coconut

1) Preheat oven to 350 F. Line 9x5 loaf pan with parchment paper and set aside.

2) Stir together applesauce, sugar and eggs until smooth.

3) In separate bowl, whisk together flour, powder, soda and salt; set aside. In another bowl, whisk together bananas, milk and vanilla. Alternately add flour and banana mixtures to egg mixture, beginning and ending with flour. Stir in coconut.

4) Pour batter into prepared pan and bake 60-75 minutes or until top is golden and springs back lightly when touched. Cool about 10 minutes in pan before removing to wire rack to cool completely.

Source: Adapated from Fat Girl Trapped In a Skinny Body

Strawberry Banana Cupcakes

When I was little, we didn't really do milkshakes. I loved them, yes, we just didn't have them much. My favorite kind has gotta be oreo, packed with so many cookies there's just a little ice cream to help things slide down your throat. The only place fruit had in frozen treats/drinks was in a smoothie. And even then I was quite picky. 

My mom made an awesome strawberry banana smoothie. And so, instead of whipping up a blender full of that, I turned on the oven and baked in our 103 degree humid summer weather. Great idea, Molly.

But, I did promise I'd get my act together and whip up a batch of these babies! Plus they're really fast and easy. Please just tell me you still have some of that creamy French Strawberry Buttercream? A nice heaping mound of buttercream is perfect with these cupcakes since they're a little less sweet than most. Enjoy!

Strawberry Banana Cupcakes [click to print]
Makes about 24 cupcakes

• 1/2 c. unsalted butter, softened
• 1 c. brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 c. flour 
• 1 c. vanilla yogurt
• 1 T. baking soda
• 3/4 tsp. salt
• 2 brown spotty bananas, about 1/2 c. mashed
• 3 to 4 c. French Strawberry Buttercream

Preheat oven to 350 F and prepare muffin tin with liners or coat with nonstick cooking spray and set aside. 

In large mixing bowl, cream butter and sugar. Add eggs and extract, beating until well combined. Beat in flour, yogurt, soda and salt. Add mashed banana and mix until batter is well combined. 

Scoop batter into muffin tin and bake for 18 minutes or until top springs back when touched lightly.

Source: Adapted from Cupcake Project

Banana Honey Bread

I promise I'm not going all health-food on you (not that it's really a bad thing, it's just not "me", ya know?), but this bread is amazing and it doesn't even have any added sugar in it! Or butter! It's like I'm morphing into someone else. Except for I'm not. And just to prove it to you, I made my very own batch of vanilla scented butter, recipe coming shortly.

But back to the topic at hand...this bread has a soft, spongey texture and is oh-so-moist. The smell of honey fills your home with an intoxicating scent that will make you want to eat the entire loaf while hiding in the pantry (or hall closet, in the case of my tiny apartment) so you don't have to share. But I'm a giving person, so I resisted that urge and didn't do that...this time. I promise I won't judge you if you don't decide to be so gracious.

So get ready for what is quite possibly the easiest banana bread recipe ever.

Banana Honey Bread [click to print]
Makes 1 loaf

• 2 c. flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 3/4 c. honey
• 1/2 c. applesauce, no sugar added
• 1 tsp. vanilla
• 2 eggs
• 3 bananas, mashed (about 3/4 c.)

1) Preheat oven to 350 F. Generously coat loaf pan with nonstick cooking spray and set aside.

2) Whisk together flour, soda, cinnamon and salt; set aside. In mixing bowl, beat honey, applesauce and vanilla until well combined. Add eggs and bananas. Add dry ingredients and continue mixing until just combined.

3) Pour batter into loaf pan and bake for 60-65 minutes or until done.

Source: Adapted from 8 Weeks to a Better You

Cinnamon Banana Bread

Every year at Christmas, my family exchanges names. A few years ago, my sister in law, Breezi Queen of Scrapbooking and Blogger Extraordinaire, made this really cute cookbook for me. The entire book, including each and every page, is covered in plastic in an effort to protect itself from this above-averagely-messy baker. One of my all time favorite recipes from this book is "Betty's Banana Bread." I'm not sure exactly who Miss Betty is, but she's related somehow and made (makes?) awesome banana bread. Here's my version of this easy sweet bread!

Cinnamon Banana Bread   [click to print]
1 c. sugar
1/3 c. butter, softened
2 eggs
3-4 bananas, really really ripe and black
1/3 c. water
1-1/2 tsp. vanilla extract
1-2/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 T. cinnamon

Mash bananas well. Whisk in water and vanilla. Set aside. In a separate bowl, whisk together flour, soda, salt, powder and cinnamon; set aside. Cream together sugar and butter until pale yellow and fluffy-ish. Add eggs one at a time, incorporating well between each addition. With mixer on low speed, add half of dry mixture, then all of banana mixture, then the rest of dry mixture; this should only take about a minute. Generously coat loaf pan with nonstick cooking spray. Pour batter in pan. Generously sprinkle cinnamon sugar over top of batter; this will give the bread a nice crisp crust. Bake at 350 for 55-60 minutes or until toothpick comes out clean.

Sixteen Sweets: Caramel

Row 1: Apple Cider Caramels [Dolce by Dana], Apple Pie Caramel Apples [A Bit of Bees Knees], Banana Chocolate Chip Cake [The Baker Chick], Caramel Apple Cupcakes [Hot Polka Dot]

Row 2: Caramel Apple Cupcakes [Indulge], Caramel Apple Rolls [Fantastical Sharing of Recipes], Caramel and Chocolate Oatmeal Bars [The Black Peppercorn], Caramel Corn [Dabbling in the Delicious]

Row 3: Caramel Maple Pumpkin Pie Smoothie [Love Veggies & Yoga], Caramel Stuffed Pumpkin Spice Cookies [Love Big, Bake Often], Inside Out Caramel Apples [Domestic Fits], Monkey Bread [A Sage Amalgam]

Row 4: Chocolate and Salted Caramel Mug Cake [Babble], Caramel Apple Bundt Cake [Week of Menus], Caramel Apple Cake [From My Sweet Heart], Cinnamon Caramel Apples [Mind Over Batter]