Toasted Coconut-Walnut Banana Bread

I find it fitting that the first post I return with includes bananas. Why? Because that's how I feel my life has been over the past few months. It's been going bananas! And the end doesn't seem near. (Insert BIG SMILE here)

When I say "going bananas" it's meant in a good way. There has been a ton of change in my life over the past few months. For that I am thankful. Not all changes have been exactly easy, but Life's lessons rarely come easy. Overall it's been wonderful change. 

One big change was stepping away from this blog. If you follow me on Instagram you will have noticed I have still been cooking and enjoying my time in the kitchen. I'm not going to lie, I needed a break from the blog. That said, the break was far toooooo long. Apologies. Without going into all details of my life, let's focus on the fact that Creande is coming back. I will be dealing with the blog a bit different, however. 

Anywho, let's get back to those silly bananas! 

Banana bread is always a favorite of mine. Bananas on the other hand...I always buy a bunch thinking I'll eat them before they brown. Never the case. That's not a bad thing, right? It just means I get to make Banana Bread more often. Yum. 

Last week I had another bunch of bananas brown. Funny thing is, I got a recipe email the day I decided to use them for Banana Bread. But, it was no normal Banana Bread. The email was for Toasted Coconut Banana Bread. I MAY have gotten just a bit excited. Slightly sad that I didn't think of the idea before that email, but still quite excited. So I grabbed coconut, walnuts and a few other ingredients. (A sentence and recipe loaded with nuts. Ha!) Anywho, I sat down with the recipe and it told me just what it needed to become better. To be the best Banana Bread it could be! I applied the alterations and...BOOM. Amazing things happened in the kitchen!

First and foremost, when toasting the coconut and walnuts you get a splendid sweet and then toasty aroma to awaken your senses. Mashing those bananas, hello dancing tastebuds. Get those three ingredients mixed together… pure happiness. (I think I really did a happy dance.) When those loaves (loaf) hit the oven it's like an explosion of banana aroma. I just wanted to sit in front of the oven and watch that bread bake and crust perfectly. Alas, I had things to do. The aroma was enough to torture one's stomach. I could barely get through the photos when the bread was done. I wanted that bread! Once I did manage to get a slice, it was near perfection. This will be my go to recipe for Banana Bread, coconut or no coconut.

I guarantee you will love this bread. Guarantee. Now, print this recipe and get to baking. 

Until the next food-venture! 

Chad D.

Toasted Coconut-Walnut Banana Bread

Yields: 1 9x5x3 or 4 mini loaves

Ingredients:

1 3/4 cups all-purpose flour

1/2 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 mashed overripe bananas

1/3 cup olive oil

2 eggs, room temperature

2 Tablespoon milk, room temperature

1 1/2 teaspoons pure vanilla

1 1/2 cups toasted coconut

1 cup toasted walnuts

Directions:

1. Preheat oven to 350º  and grease pan(s) and set aside. 

2. To toast the coconut and walnuts; add them to a skillet over low-medium heat. Toast until walnuts begin to release their oil and the coconut is golden brown.

3. In a large mixing bowl combine dry ingredients, whisk. 

4. Mash bananas in a medium bowl and add oil, eggs, milk and vanilla.

5. Combine wet and dry ingredients by folding them together. 

6. Fold in coconut and walnuts. 

7. Pour batter into prepare pans and bake 30-40 minutes for small loaves or 50-60 minutes for large loaf or until a toothpick come out clean. Cool slightly, about 10 minutes.

8. Remove from pan(s) and enjoy.

Recipe adapted from: http://www.cooking.com/recipes-and-more/recipes/Toasted-Coconut-Banana-Bread-recipe-345.aspx#axzz2cT9s0GfA

Banana Maple Muffin Tippy-Tops

Breakfast on the go is how I roll. 

On my work days I'm usually up in plenty of time to enjoy coffee and breakfast, but I never do. For whatever reason I have my coffee but don't eat breakfast. I get lost online with email, Facebook, and YouTube instead of focusing on the most important meal of the day. So, I'm rushing last minute to grab breakfast on my way out the door. I usually end up with nothing in hand when I leave. One gets tired of toast, toaster pastries and the like. It was time to start brainstorming!

My first thought went to muffins because they are simple, delicious and easy to carry. One problem for driving, the crumbs. One night I was reaching in the cabinet for a pan to make din and saw the Whoopie Pie/Muffin Top pans (which I don't use for Whoopie Pies) I have. I had one of those Aha! moments! The next day I started searching for recipes for muffins. I knew I wanted Banana to be the focus and then I cam across this Banana Maple Muffin recipe. I knew it was love at first site. haha 

The recipe below is the one I came up with after the second time making them. The first batch turned out delicious, but they were a little tough. I decided I had to test the recipe with different alterations and then share it. They came out near perfect. The key the second time was how I folded the batter rather than mixing. I can't express enough how lightly you have to mix the batter. That is how you get the right texture in the final product. I also altered the amount of banana, I wanted just a little more flavor. A changed/added a few other ingredients as well. All resulting in a near perfect breakfast to go. 

I've included some step by step photos and then the recipe. Also, these work great from the freezer. I pop them in the toaster and off I go. They heat well in the microwave too, just a few seconds and they're good to go. 

Whoopie Pie/Muffin Top Pan

The finished batter.

Be sure to spread the batter out in each section.

Fresh from the oven!

Banana Maple Muffin Tippy-Tops

adapted from: bakingbites.com

Makes 20 tippy-tops

Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 bananas, mashed

3 Tbsp vegetable oil

1 large egg

1/4 cup light brown sugar

1/2 cup Real maple syrup

1 tsp pure vanilla

1/2 tsp maple flavoring

Directions:

Place oven rack in the center. Preheat over to 350º and grease pans. 

1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.

2. In a large bowl mash bananas. Once mashed add the remaining ingredients and whisk until mixed. 

3. In three batches lightly FOLD in the flour mixture. Do NOT over mix. It's ok if there is still a few streaks of the flour mixture. If you over mix the muffins will be tough. Fold, fold and fold.

4. Scoop a few tablespoon of batter in each section of the pan, flattening to cover the whole section. 

5. Bake for 10 minutes. Cool and enjoy!

[Printable Recipe]

Going bananas Again - Banana Cream Pie

Mini Banana Cream Pies

I don't know about anyone else but when I get a new bon appetite or Food & Wine magazine in the mail I get a little happy. There are usually only a few recipes I am willing to try but there are always good articles to read and plenty of splendid food photos to look at. :-)

When I got the latest issue of bon appetite I saw a Banana Cream Pie w Salty Bourbon Caramel listed on the cover and I was instantly hungry for it. Little did I know that when I saw the picture I was going to start drooling! I've never been so eager to try a recipe. I was so eager I tried it that night. 

I, of course, had to adjust a few ingredients. First, I'm not a huge fan of peanuts and to me it seemed pecans made more sense to go with banana. So, I substituted and I almost ate the crust by itself. :-) Second, I added a little more vanilla flavoring to the pastry cream. I really wanted to add some vanilla bean, but I didn't have any so I added some Vanilla Nut Flavoring. Aside from those two adjustments I followed the recipe and it was quite delicious. 

The only other thing I have to add is that this was my first time making a pastry cream/pudding. My first attempt (pictured below) was a fail because I was afraid to cook it too long…don't be. Once it's cooked you blend it so if it does get "chunky" no worries. The second time I made the recipe (pictured above) I used cupcakes liners and made mini banana cream pies.

First attempt, doesn't look beautiful but certainly was tasty.

Banana Cream Pie w Salted Caramel  [Printable Version]

slightly adapted from bon appetit Banana Cream Pie w Salty Bourbon Caramel

Ingredients:

3 ripe bananas

Crust:

1 1/4 cups pecans

1/2 cup all-purpose flour

1/2 tsp salt

1/4 baking soda

1/4 cup packed brown sugar

1/4 cup granulated sugar

2 Tbsp unsalted butter, room temperature

1 large egg yolk

1/4 tsp vanilla

Vanilla Nut Pastry Cream:

2 cups whole milk

3/4 cup heavy cream

1/2 cup granulated sugar

3 Tbsp cornstarch

2 Tbsp all-purpose flour

1/4 tsp salt

5 large egg yolks

1/4 cup unsalted butter, cut in 1/2" slices

1 tsp vanilla

1 tsp vanilla nut flavoring

Caramel:

1/4 cup heavy cream

1/2 cup sugar

1 Tbsp corn syrup

1 Tbsp water

3 Tbsp unsalted butter, cut in 1/2" slices

1/4 tsp salt

1 tsp vanilla

Directions:

Crust:

1. Preheat oven to 350º. Have 9" pie dish or tart pan ready.

2. In a food processor pulse the pecans until coarsely ground. Set 1/4 cup to the side for garnish. 

3. For about 2 min pulse the pecans.

4. In a medium bowl whisk flour, salt, and baking soda. 

5. With an electric mixer beat the sugars, butter, and pulsed pecans for 2 minutes. 

6. Beat in egg yolk and vanilla until well blended.

7. Slowly add dry ingredients. Do not over mix.

8. Places dough in pie pan and spread to the edges. Bake for 12-15 minutes.

Vanilla Nut Pastry Cream:

1. Bring milk and heavy cream to a simmer. 

2. In a large bowl whisk sugar, cornstarch, flour and salt.

3. Add egg yolks, whisking until smooth. Mixture will be very thick.

4. Gradually add the milk/cream mixture to egg yolk mixture, whisking constantly.

5. Return to saucepan and cook over medium heat until thick whisking constantly for around 3 minutes. 

6. Transfer to a blender with butter and vanilla. Pulse for 1-2 minutes. Transfer to a bowl and cover with plastic wrap. Chill for at least 2 hours.

Caramel:

1. In a medium saucepan stir sugar, corn syrup, and water over medium heat until sugar is dissolved.

2. Increase heat  and cook until sugar is a deep amber color, about 6-8 minutes.

3. Remove from heat and add heavy cream. Caramel will bubble vigorously!

4. Whisk in butter, salt and vanilla. Cool.

Assembly:

In the crust make a thin layer of pastry cream

add sliced bananas

alter until the crust is full

top with whipped cream, caramel, and pecans

A peek of posts to come!

Here's a little peek at what posts I have in the works. I'm going back to the sugar for upcoming posts!

Triple Chocolate Chocolate Chip Cookies
Banana Cream Pie
Mini Banana Cream Pies