Bake a Batch of Brown Sugar Banana Nut Muffins

Brown Sugar Banana Nut Muffins

This morning when I walked into the kitchen the first thing I noticed was a bunch of bananas getting pretty dark! What could I do with them, besides freezing them for later use? The saying that says, “when life gives you lemons, make lemonade” inspired me to think “when life gives me dark bananas, make Brown Sugar Banana Nut Muffins!”

The recipe for Brown Sugar Banana Nut Muffins specifies that ripe bananas, almost black, are perfect for this recipe. Bananas get softer and sweeter as they ripen, making this a great banana-flavored muffin. Chopped pecans are toasted and placed on top of the muffin batter adding both crunchiness and flavor to these muffins.

The Cake Method

Brown Sugar Banana Nut muffins are prepared using the “cake method” that was also used in my post Jordan Marsh Blueberry Muffins. The cake method of making muffins uses a mixer to beat the butter until it is creamy. Then the brown sugar and eggs are added. Mashed bananas, buttermilk and vanilla are mixed together in a bowl.

The dry ingredients – flour, baking soda, baking powder and salt are combined in another bowl. The liquid ingredients and the dry ingredients are added alternately to the butter-brown sugar mixture until the batter comes together. Don’t overmix or there will possibly be tunnels and/or holes in the finished muffins!

Brown Sugar Banana Nut Muffins Recipe

Brown Sugar Banana Nut Muffins
Yields 12
A rich, crunchy banana muffin topped with toasted pecan pieces. A great way to use up bananas that are getting ripe!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup firmly packed brown sugar
  3. 2 large eggs
  4. 1 cup mashed ripe bananas (2 large)
  5. 1/4 cup buttermilk
  6. 1 teaspoon vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1/2 cup toasted chopped pecans
Instructions
  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each additionl
  2. Stir together mashed bananas, buttermilk and vanilla.
  3. Stir together flour, baking soda, baking powder and salt; add to butter mixture alternately with banana mixture, beginning and ending with the flour mixture.
  4. Beat at low speed just until blended after each addition. Do not overbeat!
  5. Spoon batter into 12 lightly greased muffin tins, filling two-thirds full.
  6. Sprinkle toasted pecan pieces evenly over muffins.
  7. Bake at 350 degrees F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans immediately and cool 10 minutes on wire racks
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Tasty Tips

When I started making these muffins this morning, I realized I didn’t have any buttermilk. If you don’t have buttermilk on hand, there’s no need to run to the store! Just add 3/4 teaspoon of lemon juice or vinegar to the milk and let it sit a few minutes before using.

To toast the pecans I put them in a small pan and placed them in the 350° oven that was preheated to bake the muffins. The pecans were toasted in 8 minutes or so – I didn’t want them too dark as I knew these pecan pieces would be baked again when they graced the top of the Brown Sugar Banana Nut Muffins.

Muffins freeze well and make a quick breakfast when you’re in a rush. Just wrap a frozen muffin in a paper towel and microwave it until it is heated through for bakery-fresh flavor. (Microwaves vary so check yours for how long it takes to reheat a frozen muffin.  A frozen muffin takes 1 minute in my microwave to be ready to eat.)

If bananas go uneaten at our house, I slice them and freeze them for future smoothies! My husband likes to slice bananas in half lengthwise, spread peanut butter on one half and then place the other half on top of the peanut butter. Wrap the peanut butter bananas in plastic wrap and freeze them. When ready to eat, just slice them into bite-sized pieces for a really cool and delicious treat!

I hope the next time you have some really ripe bananas in your kitchen that you’ll try baking a batch of Brown Sugar Banana Nut Muffins! Muffins make such a great treat at breakfast, brunch or any time!

Remember to Savor the Flavor!


Janet

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The Quick, Easy Way to Make Cream Biscuits

Cream Biscuits

Cream Biscuits are biscuits made with only four ingredients – all-purpose flour, baking powder, salt and heavy cream. I once saw a TV chef make these biscuits and I was fascinated – a biscuit that did not use shortening, which has to be cut into the dry ingredients with a pastry blender? I was a bit skeptical so I prepared a batch of Cream Biscuits in my own kitchen and I was very impressed! Cream Biscuits are the quick and easy way to prepare a delicious biscuit with a soft, fluffy interior and a light brown crusty exterior. Cream contains enough fat to replace the shortening found in most recipes for biscuits.

Methodology

To make Cream Biscuits, all-purpose flour (or cake flour may also be used) is mixed with baking powder and salt. Then cream is poured into the dry ingredients and stirred until all the ingredients come together to make a dough. I use a bread board (with some flour on it) on which to shape the dough together, kneading it just a few strokes to bring it into a cohesive mass.

I don’t even use a rolling pin to roll out the dough. I use my hands and pat the dough into a circle, then use an inverted glass (that’s a redneck biscuit cutter!)or biscuit cutter to cut out the Cream Biscuits. Handle the dough as little as possible as too much mixing can produce heavy tough biscuits. Next I place the Cream Biscuits on a greased cookie sheet and bake them for 12 to 15 minutes at 425°F. When they come out of the oven I like to brush some melted butter on the tops of the biscuits for more great flavor!

Cream Biscuits Recipe

Cream Biscuits
Yields 4
A quick, easy way to prepare biscuits that are light and fluffy! Cheese or herbs could be added to the basic dough for variations.
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups all-purpose flour (cake flour may also be used)
  2. 1 tablespoon double-acting baking powder
  3. 1/2 teaspoon salt
  4. 1 1/4 cups heavy cream
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a bowl, sift together flour, baking soda and salt.
  3. Add cream and stir the mixture until it just forms a dough. Gather dough into a ball.
  4. On a lightly floured surface knead the dough gently and pat it out 1/2-inch thick.
  5. Cut out biscuits and place on light greased baking sheet.
  6. Bake in middle of the oven for 12 to 14 minutes or until pale golden brown.
Notes
  1. Add Parmesan cheese or cheddar cheese to the dough or chopped fresh herbs to your taste!
SILVER FOODIE http://www.silverfoodie.com/

The recipe for Cream Biscuits produces 6 to 8 biscuits, depending on the size of the biscuit cutter. If you have a large number of people to feed you may need to double the recipe. I store leftovers in a plastic storage bag and my husband loves to make sausage biscuits the next day with the leftovers.

Unbaked biscuits can be frozen by placing them on a baking sheet, covering them and allowing them to freeze. When frozen the biscuits may be placed in a freezer container or plastic freezer bag. To serve them, bake the frozen biscuits according to recipe directions, increasing the baking time about 5 minutes or until biscuits are golden brown.

Grated Parmesan cheese, Cheddar cheese, chopped bacon, blueberries and/or chopped herbs could be added to the dough for some flavor variations. Add the special ingredients you like to individualize this recipe!

Concluding Remarks

Homemade biscuits give a wonderful lift to even the simplest meal. Soups, stews and chowders are enhanced by the addition of hot fluffy biscuits. Hot and fresh from the oven, biscuits are almost impossible to resist! When I was growing up we considered a nice biscuit with butter and jam to be an excellent dessert.

I hope after reading this post that you have decided that making a delicious biscuit is easier than you might have thought.

What’s your favorite way to eat a biscuit?

Remember to Savor the Flavor!

Janet

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I will share this recipe with many link parties during the week. For a list of Link Parties in which I participate each week, click on “Link Parties” on the header menu or scroll down the right sidebar.


 

 

 

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