Brown Sugar Banana Bread (from The Back in the Day Cookbook)
[Makes 1 9 inch loaf and two mini loaves]
- 2 c flour
- 3/4 c packed light brown sugar
- 3/4 t soda
- 1/2 t fine sea salt
- 1 t ground mace (didn’t have so I used nutmeg)
- 1/2 t ground cinnamon
- 1 1/4 c pecans toasted and chopped (I substituted 1/2 c mini chocolate chips)
- 1 1/2 c well-mashed ripe banana (about 3)
- 1/4 c sour cream (I used reduced fat)
- 2 large eggs
- 6 T melted butter, unsalted
- 1 t vanilla
- 2 T dark brown sugar for sprinkling (I only had light)
In a large bowl mix first 7 ingredients. Set aside. In a medium bowl. mix everything left except the extra brown sugar. Gently fold the banana mixture into the flour mixture. Scrape it into a lightly sprayed with Pam 9 by 5 inch loaf pan. I had enough extra batter for 2 mini loaves. Sprinkle the tops with the 2T brown sugar.
Bake at 350 degrees for 45-55 minutes. The mini’s took 25 minutes.
Serve warm or at room temp. Enjoy with a little butter and a cold glass of milk.
Retro Banana Chocolate Chip Cupcakes with Chocolate Buttercream Icing (from The Back in the Day Cookbook)
[The recipe calls for a chocolate cream cheese icing but I’m using a lower fat recipe from my favorite Penzeys cocoa cake]
- 2 c cake flour
- 1 1/3 c sugar
- 1 t baking powder
- 1 t baking soda
- 1 t fine sea salt
- 2 eggs separated
- 1 large egg white
- 1/4 t cream of tartar
- 3/4 c buttermilk
- 1/3 c canola oil
- 1 t vanilla extract
- 1 c mashed ripe banana (about 2 1/2 large)
- 1/2 c chocolate chips (I used mini)
Beat egg whites with cream of tartar until frothy. Add 1/3 c sugar and whip until soft peaks form. Set aside.
In a large bowl whisk cake flour, 1 c sugar, baking soda, baking powder and salt. Make a well in the center of the dry ingredients. Add half of the buttermilk, the oil, vanilla, and the mashed bananas. Whisk or stir for 1-2 minutes. Add the egg yolks and the rest of the buttermilk, stirring until just combined. Gently fold in the beaten egg whites and chocolate chips.
Line 24 cupcake liners in pans. Use an ice cream scoop and fill about 3/4 way to the top. I had extra batter so made a mini 1 layer cake. You probably have enough batter for 6 more cupcakes, but I didn’t feel like waiting for my pans. Bake at 350 for about 18-20 minutes until a toothpick inserted in the center comes out clean. Cool 20 minutes.
Penzeys Cocoa Icing:
- 1/3 cup unsalted butter, softened
- 1/3 cup cocoa powder
- dash salt
- 6-8 cups powdered sugar (I only used about 3 cups)
- 1 tsp. pure vanilla extract
- 2-3 tbl. hot water
For the icing, cream together the butter and cocoa powder until fluffy. Add dash of salt. Gradually add the powdered sugar, beating well. Add the vanilla extract and mix well. Add just enough water to reach your desired consistency. Frost cupcakes.