I crave banana bread on occasion. This is really strange for me because until I became an adult, I never really liked bread that had even a hint of fruits or vegetables in it…banana bread, zucchini bread, carrot cake, you know what I’m talking about. But now, I crave it. My kids love it. They have no idea what is in it, but they love it. And I can totally justify them eating it because it is awesome when you can feed them something and you secretly know it has some nutritional value (minus the sugar) to it. But anyways, I made these the other day and I have to say it is some of the best banana bread (muffins) that I’ve ever had.

I’m going to let you in on a cool trick too. Maybe you already know it, but I didn’t. I had to google how to ripen bananas quick, because I was craving these so badly. Yes, I’ve heard the whole paper bag with an apple trick, but I was just not feeling that. So I threw them into the freezer overnight and took them out the following morning to thaw out. They were perfectly ripen and I didn’t have to wait around impatiently. I also like my banana bread to have a little banana chunks in it. I use a whisk to get it all smoothed out but I like to leave it just tad chunky. So much better this way in my opinion.

Add some nuts or chocolate chips to it if you like, but I personally like these as just plain ole’ banana muffins. I sprinkle a little turbinaro sugar over the top before I pop them into the oven to add a yummy sweet touch.

Have a great weekend everyone!

xoxo
Steph

Banana Muffins
makes 12

1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
dash of nutmeg
3 or 4 ripened bananas (about 1 cup mashed bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
4 tablespoons melted butter

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another mixing bowl, mash the bananas and add the sugars, egg and melted butter. Whisk together until smooth. Add to the dry ingredients and mix just until combined. Don’t over mix. Evenly distribute between 12 muffin cups that have been sprayed with non-stick spray. Sprinkle with sugar if desired. Bake at 350 for about 15-20 minutes.

Enjoy!

I am here in lovely Washington D.C. I’m probably having so much fun I don’t even know what to do with myself. Without my kids attached to my hip 24 hours a day, I’m most likely wandering the streets like a zombie, unsure of how to function not having to make macaroni and cheese and chicken nuggets for lunch. A lovely restaurant in the middle of the day with hubby…alone? Wandering the beautiful buildings and museums without pushing a double stroller and feeding the little one goldfish and apple juice to keep him from screaming his head off? Wow, I might be able to get used to this…

Anyways, yesterday we toured the Pentagon. I’ll make sure and show pictures when I get back. Although I can’t bring in a camera, or a purse or money for that matter, so the souveneir shop is out. But while I’m away please take care and make sure you try these simply delicious frittatas. I made these last week and I have to say, they are the best eggs I’ve ever had. It must be the salty bacon and cheddar that make these so amazingly tasty. They would be perfect for breakfast, brunch, or a baby shower or any occasion for that matter.

Another letter in a couple of days…take care!

Cinnamon Buns

For the dough:
1 large egg yolk
1 cup whole milk
1 teaspoon vanilla extract
Zest of 1 orange
2 1/2 to 2 3/4 cups all-purpose flour
2 tablespoons unsalted butter, softened
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup sugar

For the egg wash:
1 large egg
2 tablespoons whole milk or heavy cream

For the cinnamon sugar:
1 tablespoon plus 1 1/2 teaspoons cinnamon
1/2 cup sugar

To make the dough (first rise):
1. In a bowl of an electric mixer fitted with the whip attachment, combine the egg yolk, milk, vanilla, zest, and one-third of the flour. Mix on medium speed until it is a smooth paste. Add the butter in pieces and mix to combine.
2. Change the mixer attachment to the dough hook. Add the remaining flour, the yeast, salt, and sugar and mix on low speed to combine. Increase the speed to medium and beat for 10 to 15 minutes, or until the dough forms a ball and is no longer sticking to the sides of the bowl. The dough should be nice and elastic. If it is very sticky, slowly add up to 1/ 2 cup more flour.
3. Place the dough in a lightly greased bowl and cover with plastic wrap. Set aside in a warm place to rise until doubled in volume, 1 1/2 to 2 hours.
4. When the dough has doubled in volume, punch it down and turn it out onto a lightly floured work surface. roll out the dough into a rectangle that is 12 inches wide by 18 inches long.
5. For the egg wash: In a small bowl, using a fork, whisk together the egg and milk. Using a pastry brush, brush it over the surface of the dough.
6. For the cinnamon sugar: In a small bowl, combine the cinnamon and sugar. Sprinkle over the dough, leaving unsugared the bottom 1 inch of one long side of the rectangle.
7. Starting at the top edge of the rectangle, roll the dough toward you jelly-roll style and pinch the bottom seam closed. Slice the roll into 12 pieces approximately 1 1/2 inches thick, and place them cut side up about 2 inches apart. Spray the buns lightly with nonstick vegetable cooking spray and cover with plastic wrap. Refrigerate overnight.

To complete the buns:
1. When you are ready for the final rise, remove the buns from the refrigerator. Bring about 3 quarts of water to boil. Place an empty roasting pan large enough to hold the water on the bottom of your cold oven. Pour the boiling water into the pan.
2. Remove the plastic wrap from the buns. Position a rack in the center of your oven. Place the pan on the rack in the oven and shut the door. The steam of the water will help the buns in their final rise. The buns will just about double in size in 30-45 minutes. If they need more time, just boil some more water and refill the roasting pan. When the buns have doubled in volume,, remove them and the roasting pan from the oven.
3. Preheat the oven to 350 degrees
4. Bake for 45 minutes, or until golden brown. (Mine only took 35 minutes) Remove to a wire rack to cool for about 10 minutes. Spread each bun liberally with cream cheese frosting.

For cream cheese frosting: In a bowl of an electric mixer fitted with the paddle attachment, mix together 3 ounces cream cheese, 1 tablespoon whole milk, and 1 1/2 cups confectioners’ sugar until smooth.

I’ve never understood why this is called monkey bread, but I really don’t care, because it is so good! The only thing you have to worry about is not eating the whole thing at one sitting. Trust me, it is VERY easy to do. This bread is so tasty and sweet, it’s ooey and gooey and soft and the perfect bite sized snacks. It’s like a pull apart cinnamon roll, and perfect for a lazy weekend breakfast or even a yummy dessert. If you’ve never had it, you are really missing out!

Monkey Bread

3- 7.5 oz cans buttermilk biscuits (I use Pillsbury)
(you can also make your own dough, but this is sooo easy)
1 cup sugar
1 1/2 Tbl. cinnamon
1/2 cup butter, melted

Using your kitchen shears, cut each biscuit into 4 separate pieces. Mix cinnamon and sugar together and dip each biscuit piece into the cinnamon sugar mixture. Place biscuits into a greased bundt pan. Pour any of the remaining cinnamon sugar mixture and the melted butter over the biscuits. Place in a pre-heated 350 degree oven and bake for about 25-28 minutes or until browned on the top. Take out of the oven and let cool for 5 minutes. Tip bundt pan upside down and place monkey bread on serving dish. Best when eaten fresh out of the oven.

I grew up eating these, they are to DIE for. Love them!…okay maybe they aren’t the healthiest thing to eat first thing in the morning, but I say once in a while isn’t going to hurt anyone! I do warn you….if you try them you will be addicted!

Popeye Pancakes

6 Tbsp butter
1/4 tsp. salt
1 C. flour
1 C. milk
6 eggs

Place melted butter in pan, making sure to coat entire lower sides of the pan. Combine flour, milk, eggs and salt. Pour mixture into buttered pan and bake at 400 degrees for 15 to 20 minutes. Remove from oven and squirt some lemon juice over the pancake. Sift powdered sugar on top and serve immediately. When baking, the pancake will bubble up, and when you take it out of the oven, it will go flat, but the edges stay crispy and delicious. YUM!