Chocolate Banana Muffins

Well contrary to what the song says, it is not "all about the base." That is, when it comes to muffins. These muffins reinforce what we all know to be true -- muffin tops are the best part of the muffin!

When I read the recipe instructions for these treats, I envisioned a big baked glop as the end result and also some cooked batter on the baking sheet. After all, I have never filled muffin tin cavities to the top with the batter and this recipe stated fill to just over the rim. That's right-- just over the rim! However, since the author made special notes regarding a lawsuit tied to a bakery stealing one of her muffin recipes, I decided to follow the instructions as stated.

I am sure glad I did. To my pleasant surprise, the muffins turned out with a huge top and did not stick or tear when removing from the muffin tin. The inside was very moist and packed with lots of flavor. The baked treats are composed of 2 types of chocolate, bananas and nuts. Prior to baking, they are topped with chewy coconut and ground nuts held together by a little butter. These are a tasty way to start the day, but too good to be segregated to breakfast. They make for a tasty afternoon snack as well. The recipe yields about 16 to 18 muffins with lovely, large tops.

Chocolate Banana Muffins
adapted from The Best of Better Baking

Ingredients/Topping
2 tbs packed brown sugar
4 tbs or 1/2 stick of unsalted butter, cubed and softened
1 1/2 cups sweetened shredded coconut
1/2 cup of finely ground nuts- pecans or macadamia

Ingredients/Muffins
1/2 cup sour cream
1 tbs strong brewed coffee
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup banana purée (about 2 ripe bananas)
4 eggs
1/2 cup or 1 stick of butter
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup chopped pecans or macadamia nuts
4 oz chopped white chocolate
1/2 semisweet chocolate chips
3 3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
4 tsp baking powder

Start by preheating the oven to 425 degrees. Grease the top edge of 18 cavities of muffin tin(s). Line the cavities with paper liners. Line baking sheet (s) with parchment paper. The recipe recommends that most of the mixing in this recipe be done by a food processor. At this time, set up your equipment accordingly.

Using a medium size bowl, sift together flour, baking soda, baking powder and salt . Set aside. For the topping, fill the bowl of a food processor with all the filling ingredients. Cover and pulse for about 15 seconds. Transfer topping into a bowl and set aside for later use. Clean the food processor bowl.

Using the same processor bowl, fill with both types of sugar, butter and oil. Pulse until mixture is smooth. Add the vanilla extract and coffee, pulsing again until blended.  Add the eggs, one at a time, processing each completely into the batter. Lastly, pulse in the sour cream and the banana puree.

Transfer batter from the food processor to the bowl of sifted ingredients. Fold together until no dry streaks remain. Then mix in both types of chocolate and nuts, making sure all is evenly distributed into the dough.

Fill the muffin cavities with the batter by using a large ice cream scoop. The cavities should be filled to just over the rim. Scoop out about 1 1/2 tbs of the topping and flatten into a disc with your hands and place on top of each cavity of batter and press lightly. Put each pan on the prepared baking sheet.

Place the pans in the oven, using the top and middle shelves. Then reduce the temperature to 400 degrees. Bake the muffins until tester comes out clean and top springs back when lightly touched.  Be sure to rotate the pans at the halfway point of baking. The recipe recommends 20-22 minutes, but mine took about 30 minutes. Let muffins cool in pans for about 15 minutes before transferring to a rack to finish cooling.

Tips and Notes:
1. Timing is everything and baking time will vary depending if you are using a dark pan or not. The recipe states be careful not to over bake, but my issue was the opposite- making sure they were completely baked.

2. The author instructed cooling time in muffin pan as 5 minutes, but I stated 15 minutes in the above recipe. This change was made to insure that they would retain the same shape when pulled out of the oven. Even with the increased wait time, the muffins did not stick to the pan when transferring each muffin to the cooling rack. 
                           **LAST YEAR:Black Walnut Madeira Cake**

Frosted Banana Bars

When it comes to recipes that include bananas, most of us find ourselves turning to these type of recipes when we have over ripe bananas.  That was not the case here.  I bought the bananas the day before baking.

Based on the results, I am left wondering about the specifics of the ingredient list in regards to the bananas. Over ripe, medium ripe, ripe or just the listing of banana.  These variations have a definite impact on the flavor and texture of the bars.  Since my bananas were just purchased, the end result was that the bars had just a hint of banana flavor.

The frosting would have been a better match if the bars had a stronger flavor.  The flavor of the cream cheese was too strong of a match for the subtle banana base. If I was to make this again I would use over ripe bananas and perhaps some banana extract. However, note that the ingredients listed below are those as stated originally.

The recipe did have some positive points.  The bars were moist and the frosting remained creamy even after a few days. The amount of confectioners sugar used in the frosting is a variable according to what consistency is desired, but bear in mind that the more sugar the dryer it will be after it sets. So if you are looking for something banana, this may be a good one to test out with those over ripe bananas.

Frosted Banana Bars
adapted from Taste of Home, Best Loved Recipes

Ingredients/Bars
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup softened butter
1 1/2 cups sugar
2 medium ripe bananas, mashed (about 1 cup)
1 cup sour cream
1 tsp vanilla extract

Ingredients/Frosting
3 3/4 to 4 cups confectioners sugar
1/2 cup softened butter
2 tsp vanilla extract
1-8 oz package cream cheese, softened

Preheat oven to 350 degrees.  Prepare a 10 x 15 x 1 inch baking pan by greasing the interior. Sift together the flour, salt and baking soda.  Set aside.

Add the butter and sugar to a bowl of a stand mixer.  Beat on medium high for 2 minutes, stopping occasionally to scrape down the sides of the bowl.  The batter should be very light and fluffy after this process.  Add one egg and beat for 30 seconds and repeat with the remaining egg.  Then add the sour cream and vanilla.  Beat on medium speed until evenly distributed into the batter.

Fold the sifted ingredients into the batter in increments of 1/3.  When no dry streaks remain, fold in the mashed bananas.  Spoon batter into prepared pan and smooth the surface with a spatula.  Place in oven and bake until it has a golden hue and tester comes out clean.  This should take about 20-25 minutes.  Remove and let bars cool in pan completely without cutting.

To prepare the frosting, add the cream cheese, vanilla and butter to a mixing bowl.  Beat for 1 minute on medium high speed to reach the same consistency as stated in the first mixing step of the bar batter.  Sift in 1 cup of the confectioners sugar and beat until smooth.  Continue to add the sugar in increments and beat after each addition until desired consistency is achieved.

Smooth the frosting on the cooled bars and refrigerate until read to cut and serve.
                                            **YEAR 2012: Apricot Brie Croissant Pockets**

Banana Split Cake

This is a recipe that I have been hanging onto for quite some time.  The main reason that I have been hesitant to make it is because I feared that there may be too many things packed into this cake.  However, I did move forward and I am glad I did.

The cake has chopped strawberries, bananas, walnuts, pineapple and chocolate chips.  Based on that, it does have all the makings of a banana split, but in a cake form.

It turned out really moist.  Outside of the texture, the taste was pretty amazing.  The tidbits of pineapple still gave off some juice in the bite.  This made me wish I had not have cut up the strawberries so small. The different fruits, chocolate chips and nuts are scattered in the cake, so you do get different flavors in each bite instead of a big blend of everything-that is if your bite is not real huge!

I did not ice this cake with the chocolate glaze, but I have included it in the recipe below.

Also, before I move on, I wanted to thank a few blogger for some recent awards:

Kim at Treat and Trinkets
She was so sweet and gave me the Versatile Blogger, Kreativ and Sunshine award. If you read Kim's about me section in her blog, you can see this is a person of many hats.  However, I am glad she wears a food blogger hat because her talent in the kitchen is something to be shared.  Thanks to her posting, I have a wonderful recipe for French Toast cupcakes as well as Cookie Stuffed Pies!

Richa at Khatta Meetha
Richa passed the Happy Blogger award to me.  While her blog focuses on Indian cuisine, she does have some talent for a variety of things.  You will find vegetarian, non vegetarian recipes as well as recipes for the kids. Truly this myriad of recipes does offer something for everyone.  A few of my picks were crispy okra and coconut french toast. Also, her blog format does pull you in with the slide show and amazing pictures!

So venture out and pay these two girls a visit to their blog and say hello.  Thanks again Kim and Richa for the awards.

Banana Split Cake
adapted from Nestle

Ingredients/Cake
1 cup chopped bananas
1 1/2 cups chopped fresh strawberries
1/4 cup chopped toasted walnuts
1 1/4 cups semi sweet chocolate chips
2/3 cup mashed bananas
One 15.5 oz can of pineapple tidbits (I used 2 of the 8 oz cans)
1/2 cup butter
1/2 cup buttermilk
1 1/4 cup sugar
1 tsp vanilla extract
2 eggs
2 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt

Ingredients/Glaze
3 tbs butter
3 tbs light corn syrup
3/4 cup semi sweet chocolate chips
1/4 cup chopped toasted walnuts

Preheat the oven to 350 degrees.  Let eggs and butter set out for 30 minutes to get to room temperature. Generously grease the inside of a 12 cup bundt pan with melted butter, then dust with flour.

Take 1/4 cup of pineapple juice from can and place in a small bowl.  Drain and the rest of the juice from the pineapple can. You can discard or keep for another use. Add buttermilk to the 1/4 cup of juice and stir.  Then, in a separate bowl. sift together flour, baking powder and salt.  Set both bowls aside.

Place butter in a large mixing bowl and beat until soft and fluffy.  Add 1/4 cup of sugar and beat for 30 seconds.  Continue to add sugar in 1/4 cup measurements and beat after each addition.  Scrape down the sides of the bowl occasionally  Then beat in the eggs, mashed bananas and extract until evenly distributed.

Using a wooden spoon, fold in 1/3 of the sifted ingredients.  Add 1/2 of the buttermilk mixture and stir until liquid is absorbed.  Repeat the process of adding and stirring, ending with the last third of the flour mixture.

Fold in the chocolate chips and the 1/4 cup of walnuts.  Then fold in the remaining fruit (chopped strawberries, chopped banana and pineapple tidbits), making sure all is evenly distributed.  Spoon the batter into the pan, smoothing for an even top.

Place in oven and bake for 55-65 minutes or until tester comes out clean. The visible top of the cake does not turn golden, however the part covered by the pan does.  Remove cake and let cool on wire rack for 20 minutes.  Then invert onto rack to completely cool before glazing.

To make the glaze, fill a saucepan with all the ingredients, except for the walnuts. Place saucepan over low heat and stir.  Once mixture is smooth and chips have melted, place a baking sheet lined with wax paper under the rack that is holding the cake.  Then drizzle glaze over the cake and top with remaining nuts.   Cover and refrigerate for 2 hours before serving.
                      **LAST YEAR: Strawberry Kuchen**

Banana Boston Cream Pie

Firstly, I want to give my Foodbuzz friends a big thank you for voting the Amadeus Cookies into the top 9!  Your kindness, talent and knowledge are what drives me to strive to do better every day.  Not sure where I would be without the Foodbuzz community! 
 
I have been wanting to make something with bananas recently, but I wanted something different from bread or ice cream.  Then after reviewing several recipes, I decided on this particular one.  It is a version of the Boston Cream Pie, but created with banana cake instead of the standard yellow cake.

Some people do not like banana because they say it has too strong of a flavor.  However, this particular recipe, even though it has 6 mashed bananas, has a light flavor which does well with the chocolate ganache and vanilla pastry.  You can still taste the distinct flavors in the cake which makes it well balanced. I do not want to be eating chocolate and only tasting bananas!

The cake here is a little tall. The recipe calls for 10 inch cake pans and I used 9 inch pans.  Normally I photograph my layered cake slices laying down, but I decided to save some of the ganache and drizzle it over one slice. I had to move this several times during the photo session and I was worried about it toppling over. Luckily it survived the moving around!

There is an upcoming BBQ I have been invited to that I am deliberating on attending.  However, since there is a big difference between the number of people in an army squad and squadron, I will have to clarify that.  This cake certainly will not feed a whole squadron!

Banana Boston Cream Pie
adapted from From Emerils Kitchen Cookbook

Ingredients/Cake
4 cups cake flour
1/2 tsp baking powder
2 tsp baking soda
1 3/4 cup sugar
1 tsp salt
1 cup sour cream
1 tbs vanilla extract
4 eggs
2 cups mashed ripe (not over ripe) bananas (about 6 bananas)
1 1/4 sticks plus 2 tbs butter (room temp)

Ingredients/Pastry Cream
1/2 cup plus 3 tbs sugar
2 cups plus 2 tbs cream
3 tbs and 1 1/2 tsp cornstarch
3 egg yolks
1/2 a vanilla bean, split lengthwise with seeds scraped out and all reserved

Ingredients/Chocolate Ganache
1 1/4 lbs or 3 1/4 cups chopped semisweet chocolate
2 cups heavy cream

Due to chilling time, the pastry cream will need to be made first.  Pour 2 cups of the cream into a small saucepan and add 1/2 cup and 1 tbs of the sugar and stir.  Then add all reserved vanilla bean ingredients.   Place saucepan over medium heat and let come to a simmer.  Stir while cooking to make sure all the sugar gets dissolved.  Then remove from heat and set aside.

In a small bowl, add the rest of the cream ingredients (2 tbs sugar, 2 tbs cream, cornstarch, egg yolks).  Blend all together with a whisk until mixture turns pale yellow.  Take 1/2 cup of the hot cream and whisk into egg mixture until blended.  Then pour back into the saucepan of the remaining cream mixture.  Place pan over medium heat and let cook, constantly stirring with a wooden spoon.  Once the mixture can coat the back of the spoon, it is done cooking.  Remove from heat and pour into heatproof bowl.  Cover the surface of the cream with plastic wrap.  Then refrigerate for about 4 hours.  I sped up the process and did 2 hours, one in the fridge and one in the freezer.

To make the cake, preheat oven to 350 degrees.  Melt the 2 tbs of butter and then generously grease the interior of 2 ten inch cake pans.  Line the bottom of the pans with parchment and use the rest of the melted butter to grease the face up sides of the parchment.

Sift the baking powder, baking soda, flour, 3/4 cup of sugar and salt in a medium size bowl.  Set aside.

Cream the 1 1/4 sticks of butter with the remaining 1 cup of sugar.  Then, fill the bowl of a food  processor (fitted with a metal blade) with the mashed bananas, eggs, vanilla and sour cream.  Process for about 30 seconds or until all is a thick puree.

Add 1/3 of the sifted ingredients to the butter/sugar mixture.  Beat at low speed until all is blended.  Then beat in 1/2 of the banana mixture.  Continue with the adding and beating, ending with the sifted ingredients.

Divide batter equally into the two pans.  Place in oven and bake until done.  The top of the cake will be golden and it will spring back when lightly touched.  Baking time is about 30-40 minutes.

Remove pans and place on rack for 10 minutes.  Then invert cakes onto rack to cool completely and peel off parchment paper.

To make the ganache, put chocolate in a heat proof bowl.  Then pour cream into a saucepan and place over medium high heat.  Once cream starts to simmer, pour it over the chocolate.  Let rest for 5 minutes and then whisk cream into chocolate.  Chocolate should be smooth and melted.

To assemble cake, place your rack with the cake over a baking sheet lined with wax paper.  Also, if using a cake round, cover it with foil.  The rounded tops of the cake layers should be leveled.  Then place one layer with bottom level side up on the cake board.  Cover the cake's top surface with the chilled pastry cream, smoothing it out leaving 1/2 inch border around the edge.  Place the other layer of cake on top, bottom side up, pressing lightly.  Cover the circumference of the cake with two layers of plastic and press top layer again making sure pastry comes to outer edge of the cake.

Remove plastic and scrape off any excess pastry cream.  Then pour 1 1/2 cups of ganache over the cake.  It will drip down the sides.  Allow to set up for about 5 minutes.  Then pour the remainder of the ganache on top, making sure top and sides are evenly covered.  Chill for 30 minutes before serving and then cut pieces with a serrated edge knife.
                                 **LAST YEAR: Chinese Almond Cookies**

Banana Nut and Dulce De Leche Coffeecake

I know, there is nothing here that says Valentines.  However in my defense, I have to say I had a few festive posts last week. Also me and the hubs already had a nice intimate celebration on Saturday, so even though it has not passed by on the calendar, Valentine's day has already ended for me.

This particular recipe I am very pleased with.  The cake part is fluffy and moist, bursting with banana flavor.  To add to that, there is crunchy pecan streusel on top that is finalized with a drizzling of dulce de leche.  The best way to enjoy this is served slightly warm. Cold or cool Dulce de Leche just does not have the save flavor effect on the cake as it does warmed.

Also, I wanted to give a shout out of thanks to The Purple Spoon for recently passing on the Liebster award to me.  I have been given this award a time or two but it always gives me a feeling of honor as well as happiness.  This particular blogger is involved in catering wedding events and is a specialty dessert wholesaler.  All of her talent is definitely reflected in her blogging as well.  A few of the treasures I found on her site are the Butterfinger Brownie Bars and the Lime Blackberry Meringue Cupcakes.  I am sure you are bound to find something inspiring on her site, so stop on over and meet The Purple Spoon.

Banana Nut and Dulce De Leche Coffee Cake
adapted from Southern Living

Ingredients
2 eggs
1 cup mashed bananas
1/2 cup sour cream
1 tbs vanilla extract
3/4 cup butter, softened and cut into cubes
1/4 cup of butter, softened and cut into cubes
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 3/4 cup of flour
1 cup toasted chopped pecans
1/4 cup packed light brown sugar
1 (13.4 oz) can of Dulce de Leche

Prepare a 9X13 inch pan by greasing and lining the bottom and two long sides (with overhang) with parchment paper.  Preheat the oven to 350 degrees.

Sift together 2 1/4 cups of the flour, baking powder, baking soda and salt.  Then stir in the granulated sugar until evenly distributed.   Using a pastry cutter, blend 3/4 cup of the cubed butter into the flour mixture.  Set aside.

In another bowl, whisk together eggs, mashed banana, vanilla extract and sour cream together.  Then fold into flour mixture, making sure no dry streaks remain.  Do not over mix.  Spoon batter into prepared pan and smooth it out so the batter is even.

In a small bowl, stir together remaining 1/2 cup of flour with the brown sugar.  Then cut in the last of the butter chunks (1/4 cup) with a pastry cutter until no dry ingredients remain.  Then blend in pecans, using clean hands or a fork.  Your mixture should resemble large clumps. Sprinkle streusel mixture evenly over batter.

Place Dulce de Leche in a microwave safe bowl.  Heat in microwave for about a minute, stopping and stirring about every 30 seconds.  Continue with that process until it reaches drizzling consistency.  I had a hard time getting it to that stage, so after about 2 minutes I just put it into a squirt bottle.  Drizzle or squirt warmed mixture on top of the streusel.

Place in oven and bake until a tester (poked into section that has no Dulce de Leche on top) comes out clean. Streusel topping should have just started to brown  Baking time is about 35-38 minutes.

Remove from oven and let cool in pan 5 minutes.  Then pull cake out of pan with overlapping parchment paper and place on flat surface.  Cut quickly with a sharp knife dipped in hot water.  Knife should be cleaned and re-dipped at cutting intervals because of the sticky topping.  Serve warm. 
                 **LAST YEAR: Loca Luna's Turtle Cake**

Chocolate Banana Slices

It has been some time since I have indulged in a chocolate covered banana, so when I saw this recipe, I could not pass it up.   The recipe was found in a rather hi-brow dessert cook book so I was not to sure that I could achieve the same that was in the picture.

Even though the recipe had a step that involved making some type of foil collar to put around the cake, I decided to go ahead and make it. The collar was to hold the mousse layer at the same height right to the edge of the cake so it would set evenly.

In the long run, I skipped that step anyway. I just trimmed off the edges after the mousse set up so all of the cake was evenly covered with the mousse layer.  I have included both options in the recipe below.

This is definitely the recipe for someone who loves chocolate dipped bananas and if you also like them covered with peanuts, you can sprinkle them on top of the chocolate layer before it sets.

Chocolate Banana Slices
adapted from Kaffeehause Cookbook

Ingredients/Cake
3 eggs, room temp.
2 tbs milk
2 tbs unsalted butter
1/4 tsp vanilla extract
1/2 cup sifted cake flour
3 tbs Dutch cocoa
2/3 cup sugar
pinch of salt
vegetable oil spray (if doing foil collar method)

Ingredients/Filling
1 1/2 tbs rum
6 oz finely chopped bittersweet choc
1 1/2 cups heavy cream
3 ripe bananas, peeled and sliced in half lengthwise

Ingredients/Glaze
1 tsp corn syrup
1/4 cup heavy cream
2 oz bittersweet chocolate, finely chopped

To make the base or cake layer, preheat the oven to 350 degrees.  Butter the inside of a 8X11 cake pan.  Place parchment on the bottom and dust the bottom and sides with flour.

Place eggs and sugar in the bowl of a stand mixer.  Using the whisk attachment, mix for about 1 minute.  The put a pot of water over medium high heat and let come to a simmer.  Take the bowl from the stand mixer and place it over the simmering water, making sure the bottom does not touch the water.  Let the mixture cook while whisking constantly.  Continue to whisk and cook until the sugar has dissolved and the batter is hot to the touch.  You can test both qualities with your finger to detect any graininess as well as the heat factor.

Transfer bowl back to the stand mixer.  Using the whisk attachment, beat the batter on high speed for about 3 minutes.  The batter should be triple in size and fluffy after beating.

In another bowl, sift together the salt, cocoa and cake flour.  Set aside.  Then take out a saucepan and melt the butter on medium heat. Add the milk and heat until simmering.  Remove and stir in the vanilla.

Take half of the sifted mixture and fold into the egg batter.  Once blended, fold in the other half.  Scoop out a spoonful of the batter and stir it into the milk mixture. After that is blended, stir it back into the batter.  Spoon out batter into pan and smooth the top until all is even.

Bake for about 20 minutes or until top springs back when lightly touched  Cool cake in pan for 5 minutes and then invert onto rack.  Remove the parchment paper and let cool completely before adding the next layer.

To make the filling place a sauce pan with the cream over medium heat.  Let come to a simmer and remove from the heat. Add the chocolate and pour in the rum and let sit for 3 minutes, without stirring.  Then whisk until smooth.  Cover bowl and place in freezer.

After 15 minutes in the freezer, remove and beat with an electric mixer for 1 minute.  Cover and place bowl back in the freezer.  Continue with this process until the mousse is very thick and holds its shape like frosting.

Place the sliced bananas on top of the cake, cut side down.  Then smooth on the mousse.

If using a foil collar, spread the mousse evenly and leave about 1 inch from the edge of the cake.  Fold a 40 inch long strip of foil in half lengthwise.  You will have a strip 6 inches tall.  Spray the foil with the vegetable oil and wrap around the cake, oil side in and tape together at the ends.  You may need to crimp the foil to get a tight fit.  Then, using an offset spatula, smooth the mousse over the remaining 1 inch edges so it is touching the foil.  Place the cake on a serving tray and put in refrigerator to let the filling set.  This should take about 2 hours.

If not using a foil collar, follow the directions in the first sentence of the above paragraph. but smooth the mousse all the way to the edge of the cake.  Make sure it does not go over the side of the cake.  Place the cake on a serving tray and let the filling set.  This should take about 2 hours.

Then you can make the glaze. The above recipe came up short for me and I was unable to completely cover the cake, so I added an additional half of the glaze ingredients listed with the original measurements ( 2 tbs heavy cream, 1 oz chocolate and 1/2 tsp corn syrup).  Pour the cream into a saucepan placed over medium high heat.  Let come to a simmer and remove from heat.  Whisk in corn syrup and chocolate until mixture is smooth and resembles a dark hot chocolate.  Let cool for 5 minutes.

If you opted to use the collar, remove it from the cake. Pour the glaze on top of the set mousse layer and use a spatula to smooth it out, covering all of the edges as best you can.  Refrigerate for 30 minutes or until glaze sets.

If you did not use a collar, trim the edges where the mousse layer was uneven, using a hot, wet knife.  Use that same method for cutting servings.  Serve chilled.
                 **LAST YEAR: Chocolate Coconut Candies**

Banana Crunch Cookies

The last banana cookies I made were very flat and I wanted something with some substance.  I had never tried this recipe but I first made a small batch and did not bake but a few, just to see how they turned out.  Luckily I was quite pleased, especially since these cookies were slated for donation.

The other cookies I made were peanut brittle.  They were good, but I felt that these were much better.  I am a little tired after making a total of 12 dozen, but since I only do it once a month, I have plenty of time to recover.

Now, about these cookies.  They are very cake-like and are better the next day.  The banana flavor does need some time to develops.  Also, since it still is hot here, I have stored these in the fridge.  This way the chopped crunch bar pieces in the cookie stay crispy.  A banana cookie with the crunch of a chopped up crispy bar-sounds pretty good, right?

The brand of bar I used was the big size of a Nestle Crunch Bar.  Each huge bar makes about 1 cup of chopped pieces. Since these were for donation, I used 2 tsp of vanilla extract, however, if you are on a banana craze you can make them with 1/4 cup of banana liqueur instead. The recipe states that it makes 2 dz cookies, but I ended up with over 3 dz.  Guess it depends on how large you want your cookies.

Banana Crunch Cookies
adapted from The Sophisticated Cookie.

1 1/2 cups chopped Nestle Crunch Bar
1 tsp baking powder
2 cups flour
1 cup sugar
1 cup mashed ripe banana (not over ripe)
1 egg
2 tsp vanilla extract or 1/4 cup banana liqueur
1/2 cup vegetable oil

Line 2 baking sheets with parchment paper.  Preheat the oven to 350 degrees.

Sift together the flour and the baking powder and set aside.  In another bowl, beat together the vegetable oil, extract (or liqueur) and sugar until smooth.  Add egg and beat again for 30 seconds until blended.

Fold the dry mixture into the wet until no dry streaks remain.  Stir in the mashed banana and then the chopped crunch bar pieces.  Once completely mixed, drop by rounded tablespoons onto prepared baking sheet, spacing  about 2 inches apart.

Put cookies in oven to bake until done, which takes about 10-12 minutes.  Cookies are done when edges and bottom are slightly browned.  Remove cookies and let rest on cookie sheet for 2 minutes.  Then transfer to rack to finish cooling.
              **LAST YEAR:Altoid Chocolate Mint Brownies**

Ivory Monkey Parfait

I am sure you are wondering what this Ivory Monkey is.  It is a pudding parfait that is made up of vanilla rum pudding, roasted bananas with cashews, shortbread cookies and caramel.

The pudding is enough for about 6 parfaits that probably only hold a little over 1/2 cup, filled to the top.  As an alternative, this can always be made in a big trifle dish.  The only ingredient that I had extra of was the cookies.  The exact yield is hard to place because people have their own preferences on how thick and how many layers they want in the individual serving.

As you go through this recipe, consider the versatility of the layers, they do not have to be used in a parfait.  The cashew bananas are great on ice cream as well as the banana whipped cream.  The pudding is great all alone or with some crunched up shortbread cookies on top.  I am sure you can come up with your own creative combination. Note that the pudding has to be prepared a day in advance.

Ivory Monkey Parfait
by flourtrader

Ingredients/Pudding
3 beaten egg yolks
1 cup milk
1/4 cup vanilla rum
1/2 tsp ground vanilla beans
1/2 cup whipping cream
1/4 cup and 3 tbs of sugar
2 tbs cold water
1 1/2 tsp powdered gelatin

Ingredients/Layers
Cashew shortbread or regular shortbread cookies (I used Keebler brand of Sandies)
Caramel ice cream topping (12 oz)
4  bananas
1 1/2 tsp water
2 tbs butter
1/2 cup chopped cashews
2 tbs confectioners sugar
1 tsp vanilla extract
1 cup heavy cream

The day before serving, make your pudding.  Put 2 tablespoons of water in a small bowl then sprinkle over the gelatin powder and set aside.

In another bowl, beat together the egg yolks and sugar until pale and frothy.  This should take about 3 minutes. Pour the milk into another bowl and cover.  Then heat in microwave about 30 seconds.

Pour 1/3 of the hot milk into the egg mixture and stir.  Repeat process until all the milk is blended into the batter.  Then fill the bottom pan of a double boiler with water and let it come to a boil. Place the top pan over the bottom and pour in the batter.  Let cook for about 2-3 minutes.

Add the gelatin mixture and stir until it is dissolved and remove pan from heat.  Set aside to cool.

Beat the whipping cream in a bowl until soft peaks form and fold into cooled batter.  Lastly, add the rum and ground vanilla beans, stirring until well blended.  Cover bowl and place in fridge overnight to set up.

The next day you will make the layers.  Peel three of the bananas and slice into rounds between 1/4-1/2 inch thick.  Preheat your oven to 400 degrees.  Fill a saucepan with 1 1/2 tsp of water and place over medium high heat.  Place banana pieces in pan, spacing apart.  Cover pan and let the bananas steam cook for 1 minute.  Uncover and drain pan.

Melt the two tablespoons of butter and place in a shallow bowl.  Place the chopped cashews in another, setting it beside the bowl of butter.  Then take a baking sheet and line with foil.

Handling each banana piece lightly, dip into the butter and roll in the chopped cashews.  Place on the prepared baking sheet, making sure none are overlapping or touching.  Bake bananas in oven for 5-6 minutes on each side. You want all the cashews on the banana pieces to be toasted.  Remove pan from oven and let bananas remain on pan to cool.

For the whipped cream, place the remaining banana in the food processor and puree.  In another bowl, combine vanilla extract, confectioners sugar and heavy cream together.  Beat until stiff peaks are formed.  Then fold in the banana puree.

Take several cookies and break them up into small crumbs and place in a separate bowl.

Now you are ready to assemble your parfait.  I used a layer of pudding between each item.  It went like this (from bottom to top): pudding, caramel, pudding, cookie crumbs, pudding and cashew coated bananas.  Lastly, I spooned the whip cream on top and sprinkled it with cookie crumbs. Then it was ready to be served. 

The assembly is where personal preference comes in as to how big your parfait will be, how thick the layers will be and how many layers you will have.  Either way, this is a wonderful banana rum treat.  Enjoy!

Island Breeze Biscuits

My idea for creating these was to make a sort of tropical biscuit that could be served at dinner that was only slightly sweet. These biscuits only have one banana in them and 1/4 cup of sugar. Since the flavor is not really sweet or strong, it is easy to pair them with other food and/or a beverage.

My husband, who is really big on salty and savory, has declared that these are a sweet scone.

Either way you serve them, you will find that these biscuits are a tasty change of pace from other breads.  This recipe makes 1 dozen.

Island Breeze Biscuits
by flourtrader

Ingredients
2 cups flour
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt 
1/4 cup butter ( chilled & cut into cubes)
1 banana (chopped vertically)
1 tsp lemon juice
1 cup sour cream
1/4 cup dark brown sugar
1 tsp cinnamon
1/2 tsp cardamon
1/4 tsp nutmeg
honey (optional for drizzling)

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Sift together flour, baking soda, baking powder and salt in a small bowl.  Empty into a food processor and add only 2 tbs of the butter and pulse 6 times.  Then process for about 5 seconds. Add the rest of the butter and pulse another 6 times.  Empty ingredients back into bowl that was originally used for sifting.  Make a well in the center of the dry ingredients and set aside.

Using the same processor bowl, fill with lemon juice, brown sugar, cinnamon, nutmeg, cardamon and banana.  Process for 5 seconds and then add the sour cream.  Process for an additional 10 seconds.

Pour banana batter into the well of the dry ingredients.  Take a spatula and fold the flour into the batter until a dough is formed.  Take dough and shape into 12 even sized balls and place on baking sheet about 1 to 1 1/2 inches apart.   If you opted for the honey, drizzle it on top of the biscuits.

Bake for 15-20 minutes or until done.  Biscuits will be firm to the touch and golden when fully baked.  Remove pan from oven and let cool for 3 minutes and transfer to rack.  Serve warm.