a little of each

A family's cookbook

Warren’s Banana Bread February 25, 2015

Filed under: Breads,Breakfast — alittlemoreofeach @ 12:27 pm
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photo (2)

 

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
3 very ripe bananas, mashed
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 Tbl baking powder
1/2 tsp salt
1 tsp vanilla
1/2 to 1 cup chopped nuts, optional*

Directions

Preheat oven to 350. Cream butter and sugar.  Beat in eggs (one at a time) until batter is smooth.  Blend in mashed bananas. Combine flour, baking soda and powder, and salt.  Add flour mixture to banana mixture until just moistened (do not over mix).  Fold in nuts, or sprinkle on the top before baking. Pour batter into well-greased loaf pan.  (Warren lines his with parchment paper, too.) Bake for one hour, or until a toothpick comes out clean. Remove from oven and let stand for 10 minutes. Remove from pan.  Place bread on a cooling rack.  Serve warm with butter and a mug of hot tea.  (Or in George’s case, cold milk.)

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Sweet and Rich Banana Muffins April 25, 2014

Filed under: Breads,Breakfast — alittlemoreofeach @ 9:57 pm
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Sweet and rich banana muffins. A Little of Each.com

A little like cake, a little like a muffin, a lot of yum.

Adapted from Mark Bittman’s Muffins, Infinite Ways recipe.

If only all produce, upon ripening too fast and becoming mushy, spotty, and gross, could be turned into deliciousness like bananas.  It goes a long way in making up for their Hobbit hole-sized window of perfect ripeness (Eddie Izzard, anyone?).  There are an infinite number of fabulous banana bread recipes (a few here even), and they can range from healthy and hearty to decadent and chocolate-filled.  This recipe, which can be made as muffins or a bread, is a wonderful middle ground, pairing not-too-sweet with a  moist yet light cake texture.  Of course, either form is best warmish with a smidge of butter and strawberry jam.

 

Ingredients

2 cups all purpose flour or substitute up to 1 cup with white whole wheat flour

1/2 tsp salt

3 tsp baking powder

6 Tbl butter

1/2 cup sugar

1 cup mashed bananas, about 2 bananas worth

2 eggs

1/2 cup milk

1/3 brown sugar

1-2 tsp Penzeys Cake Spice

 

Directions

Heat the oven to 375. Grease a 12-cup muffin tin or loaf pan.

Mix together the first three dry ingredients (flour, salt, baking powder) in a bowl. In a second bowl, cream together the butter and sugar.  In another bowl, beat together the eggs, milk, and mashed banana. Add about a third of the dry ingredients to the butter-sugar mixture, then moisten with a little of the milk. Repeat until all of the ingredients are used up, taking care not to overmix.  The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk if necessary.

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Spoon the batter into the muffin tins, filling them about 2/3 full, or into a loaf pan. My small assistant and I used silicone molds with nice results.

 

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Spoon a generous bit of brown sugar mixed with Penzeys Cake Spice over the top.

 

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Bake for 20 minutes for muffins or 40-50 minutes for the bread.  The results are light in color, fluffy, and the brown sugar on top adds a hint of crunch.  Now to figure out if these are breakfast or dessert…

 

Southern Tiramisu (aka Nanner Puddin’) August 25, 2013

Filed under: Desserts — alittlemoreofeach @ 8:31 pm
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Sometimes it takes me a while to realize things about myself. Like discovering at the age of 35 that I really don’t care for raw broccoli. Shocking, right? I hate that you chew and chew and chew and it never gets smaller or goes away. I feel this dings my reputation as a well-rounded and healthy eater, but there we are.

Along the same, albeit less-healthy, lines, I thought I loved banana pudding. I’m not going to claim something as sacreligious as not loving banana pudding, but something about it interfered with a full-fledged adoration. And then I figured it out. It wasn’t the soggy Nilla Wafers – those are heavenly. Nor was the pudding itself troublesome, whether it was banana flavored, vanilla, homemade or from a quick mix box. No. It was the dang bananas. They get brown. And mealy. And the mouthfeel is just terrible.

So how does one go about rekindling a love with Nanner Puddin’ when the issue is with the nanners? I’ll tell you! You mash those things to smithereens and blend them with the pudding. And look the heck out, because those mashed bananas are so much sweeter and more flavorful than weak, mealy banana slices.

This method was developed by one of my dearest, most Southern friends whose dedication to tracking down the best banana pudding through tireless experimentation (one recipe called for roasting the bananas first) and testing rivals any first-class research lab. Salute her hard work with a bowl of this layered Southern Tiramisu.

Ingredients
4 ripe bananas
1 box of vanilla wafers, mini ones are great
1 large box of vanilla pudding
2 cups of cold milk
1 tub of Cool Whip, softened

Directions

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Mash the four bananas with a fork or a pastry cutter until smooth. Set aside.

In a separate large bowl, make pudding according to package instructions.

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Fold the mashed bananas and half of the Cool Whip into the pudding.

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In a 9 x 13 dish, neatly place the vanilla wafers in one layer. Gently spoon half of the pudding and banana mixture over the cookies.

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Place another neat layer of cookies on top of the pudding; there should be a handful or two of cookies remaining. Follow with the rest of the pudding mixture. Spoon the other half of the cool whip on top.

Crush the remaining vanilla wafers and sprinkle them evenly over the dish.

Refrigerate for at least two hours, preferably longer, until the dish is chilled through and set.

 

 

 

 

 

 

Fresh Blueberry Banana Bread March 29, 2013

Filed under: Breads — alittlemoreofeach @ 11:51 am
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Ingredients

1 cup fresh blueberries

1 ¾ cups sifted flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1/3 cup butter

1 cup sugar

2 eggs

1 cup bananas, mashed

 

Directions

Wash and drain berries, then toss with a little flour. Sift the rest of the flour, baking soda, baking powder and salt. Cream butter, beat in sugar then add eggs, one at a time. Add flour and then bananas, alternating between the two. Fold in berries and pour into a greased and floured loaf pan. Bake at 350 degrees for about 50 minutes.

 

Debbie’s Banana Bread

Filed under: Breads — alittlemoreofeach @ 10:41 am
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Ingredients

4 medium ripe bananas, mashed

¼ cup butter

1 cup sugar

1 egg

1 tsp salt

1 tsp baking soda

2 cups flour

 

Directions

Mix the first four ingredients together. In a separate bowl, sift the salt, baking soda and flour together. Mix the wet ingredients and the dry ingredients together. Pour into a greased loaf pan and bake at 350 degrees for 50 to 60 minutes.

 

 

Nana Betty’s Banana Bread Supreme

Filed under: Breads — alittlemoreofeach @ 10:40 am
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Ingredients

2 cups sugar

1 cup butter

4 eggs

2 cups mashed ripe bananas

1 cup sour cream

2 tsp vanilla

2 ¼ cups flour

1 cup oats

2 tsp baking soda

½ tsp salt

1 ½ cup nuts

 

 

Directions

Cream butter with the sugar.  Add eggs, banana and sour cream.  Add the dry ingredients and vanilla.  Fold in the nuts.  Pour into greased and floured baking pans.  Bake at 350 degrees for 55-60 minutes.

 

 

Stephanie’s Banana Bread

Filed under: Breads — alittlemoreofeach @ 10:38 am
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Ingredients

 

1 cup shortening

2 cups sugar

4 eggs

4 cups flour

2 tsp baking soda

½ tsp salt

4 bananas, mashed

1 tsp vanilla

1 cup nuts (optional)

 

Directions

Cream shortening and sugar until fluffy. Add eggs one at a time and beat well. Sift together flour, baking soda and salt and add to creamed mixture. Stir in bananas, vanilla and nuts. Pour into greased loaf pans and bake at 350 degrees for one hour or until tester comes out clean. Cool five minutes and turn onto wire rack to cool completely.