Tag: bananas

Cakes, Desserts, Recipes

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

Sarah

As I write this post, my husband is in the kitchen whipping up this cake for my birthday. What a nice guy!!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting | The Pajama Chef

My birthday is actually on Saturday, but we’re celebrating a little early because he’s running in a Spartan Race with my sister, brother-in-law, and my brother-in-law’s sister [what a mouthful] tomorrow. I was a nice wife and agreed to let him do his manly muddy obstacle course thing on my birthday. I love to run, but not in that craziness. I’m going shopping with my mom instead. I think I get the better end of the deal, but I digress. In reality, anyone who gets a piece of this cake gets a pretty good deal because it’s just so darn good!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting | The Pajama Chef

This is the third time I’ve made this sweet, moist, banana-y cake studded with a bunch ‘o mini chocolate chips. Each time I’ve made it before it’s been for parties and I have to say that part of the reason I chose this for my birthday cake was so I could eat it all by myself with no guilt. Truth. Truth? Wellllll maybe not. I’ll probably wrap up some slices for my family tomorrow because I’m nice like that, even on my birthday. The rich, creamy frosting is just too good not to share.

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting | The Pajama Chef

This cake is fruity and ridiculously chocolately and absolutely delicious. The only way it could be better would be with sprinkles on top, but since I’m almost the birthday girl, I think that can be arranged. I think you should definitely make this asap. It’s my favorite favorite favorite cake! I can’t wait for a piece tonight. YUM!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

  • Servings: 20
  • Print
 [from Rachel Cooks]

Ingredients:

for Banana Chocolate Chip Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 medium bananas, mashed
  • 1/2 cup buttermilk
  • 1/2 cup shortening [or unsalted butter]
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips

for Chocolate Cream Cheese Frosting

  • 8 ounces cream cheese, softened [regular or Neufchatel]
  • 1/4 cup unsalted butter, softened
  • 2-3 teaspoons milk [perhaps more]
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

In the bowl of a stand mixer, combine together flour, sugar, baking powder, and baking soda. Then add bananas, buttermilk, butter, eggs, and vanilla and mix on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To make frosting, beat together cream cheese, butter, milk, and vanilla. Add in cocoa powder and powdered sugar gradually–just 1/2 to 1 cup at a time, beating in between additions. Mix on low until smooth, adding more milk if necessary.

Spread on cooled cake, then top with more chocolate chips. Store covered in the refrigerator.

 

Linked up with: Weekend Potluck.

Breakfast, Muffins, Recipes

Brown Sugar Squash Muffins

Sarah

So, I kind of have a thing for muffins. They’re just so simple to make… leaving plenty of time to watch yet another episode of Make It Or Break It on Netflix. Muffins make such a convenient and [semi-healthy] snack. In a little over two years blogging, I have 11 other recipes posted here and a zillion others that are in the queue. Seriously! But enough about other recipes and muffins’ benefits. That’s boring. But these Brown Sugar Squash Muffins? They aren’t so boring.

These muffins are absolutely delicious! They’re stuffed with good things like grated yellow squash, applesauce, and mashed banana. The flavor of the yellow squash, for good or for ill, is drowned out by the applesauce and banana, so what’s left is a pillowy soft and light treat to make your day just a little bit better. The sweet fruity flavor is accentuated by the molasses-y, spicy flavor created by the welcoming combination of brown sugar and pumpkin pie spice [cannot WAIT for fall!]. Yum. Plus, if things weren’t good enough already… I topped them with a crumbly streusel to fancy them up a bit. Eeeeek! So. Good!

In the future, I can definitely see tossing in some dried cranberries, chopped apples, or nuts to add a little more texture, but they were amazing as-is and don’t really need that to succeed. Nope, we loved them and I hope you do too! I can’t wait til lunch–I have one waiting in my lunchbox! 🙂

Brown Sugar Squash Muffins [adapted from Parenting Miracles]
click to print

Ingredients:

for muffins

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 cup skim milk
  • 1/2 cup vanilla yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup summer squash, shredded
  • 1 large ripe banana, mashed

for streusel

  • 1/4 cup + 2 tablespoons old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.

In a large mixing bowl, stir together flours, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a separate bowl, whisk together oil, applesauce, milk, yogurt, eggs, squash, and banana. Fold wet ingredients into dry ingredients, then spoon into prepared pan.

Next, make streusel. Mix together oats, brown sugar, and pumpkin pie spice. Add melted butter and toss until mixture makes coarse crumbs. Spoon on top of muffin batter.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before serving.

Time: 45 minutes.

Yield: 24 muffins.

Breakfast, Pancakes, Recipes

Chocolate Chip Banana Pancakes

Sarah

So, even though I love Jack Johnson… I don’t really like banana pancakes. I’m not a fan of globby, warm, overripe banana goo. What can I say? I prefer underripe bananas. I’m weird. All that being said… I absolutely adore these banana pancakes. They are so light, fluffy, and just sweet enough to be a little extra treat in the morning [or at noon or in the evening… pancakes are good anytime!].

Light and Fluffy Chocolate Chip Banana Pancakes - one of my favorite pancake recipes of all time! via thepajamachef.comSo what makes these banana pancakes so great? Let me give you a hint: It’s not just the chocolate chips.

The bananas in the mix are mashed, not sliced, which give each bite full of banana flavor without that warm banana goo. This batter reminds me so much of banana bread, it’s uncanny! I cannot say enough good things about them, except to say that you should definitely check out the original post on Skinnytaste. Gina’s heart shaped pancake mold is absolutely precious… and I’m sure makes the pancakes taste a teensy weensy bit better. But I’m here today to say that even if you just make these the regular ‘ole way, they are still pretty amazing. 🙂

Light and Fluffy Chocolate Chip Banana Pancakes - one of my favorite pancake recipes of all time! via thepajamachef.com

Chocolate Chip Banana Pancakes [from Skinnytaste]
click to print

Ingredients:

  • 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 large banana, ripe, mashed well
  • 1 cup skim milk
  • 3 large egg whites
  • 2 teaspoons canola oil + more for cooking [or use cooking spray]
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • banana slices, chocolate chips, syrup, butter, etc. for topping

Directions:

Preheat skillet over medium heat. Add a little oil to skillet to heat up.

In a small bowl, mix together flours and baking soda. In a large bowl, beat together banana, milk, egg whites, oil, and vanilla until smooth. Then gently fold dry ingredients into wet ingredients.

Pour 1/4 cup batter onto hot skillet, top with 1 teaspoon mini chocolate chips. Cook for about 90 seconds to 2 minutes on each side, flipping when bottom is lightly brown and batter starts to bubble.

Repeat until all batter is used, and serve pancakes with additional banana slices, chocolate chips, butter, syrup, etc.

Time: 20 minutes.

Yield: 12 pancakes.

Banana Crumb Muffins - rich banana muffins with an awesome cinnamon streusel topping // thepajamachef.com
Breakfast, Muffins, Recipes

Banana Crumb Muffins

Sarah

Mmmm, muffins. One of my favorite treats. And I say treats because, of course, the best muffins aren’t those healthified kinds, but those decadent, unfrosted, glorified cupcakes. I mean, I absolutely adore healthy muffins. Looking through all the other muffin recipes I’ve blogged about before, I’m pretty impressed with myself and my healthy muffin ways. Carrots, zucchini, rhubarb, whole wheat flour, low sugar.

Don’t fret, I haven’t lost my way. Truth is, I like healthy muffins. I like them for a quick before-dinner snack or as an addition to my lunch. But I also like rich, ooey gooey sweet muffins. Muffins with chocolate. Muffins that taste bakery-fresh. Muffins with a little pizazz. Muffins like these.

Banana Crumb Muffins - rich banana muffins with an awesome cinnamon streusel topping // thepajamachef.comWhen I go home for the weekend, inevitably my mom, sister, and I end up baking something or other. Sometimes multiple things. My mom has these giant folders filled with recipes she’s torn out of magazines and printed off the internet, just waiting to be made. Some are from the 80s and have funny names, while others we just laugh at as we’re leafing through. “That sounded good once?!?” Other times, there are gems in those folders. Banana Crumb Muffins are one of those gems.

Banana Crumb Muffins - rich banana muffins with an awesome cinnamon streusel topping // thepajamachef.comThese banana muffins are sweet, pillowy soft, and like most muffin recipes, whipped up in a matter of minutes. They’re a great way to use up those lingering bananas going brown on your countertop–the monkeys on the muffin liners wholeheartedly agree, but they did wonder how humans let so many bananas go bad. I told them I didn’t know, but I suspected it had to do with making delicious creations like these!

Banana Crumb Muffins - rich banana muffins with an awesome cinnamon streusel topping // thepajamachef.comI loved the way the pure banana flavor came through, though I’m sure the addition of vanilla, nuts, or chocolate chips wouldn’t be problematic. What makes these muffins extraordianry is the crumb topping. Our topping melted into the muffin a little bit, but if you wait to add the topping until the muffins are almost done, I think it would hold its own a little more. Either way, they are sure to be very yummy!

Banana Crumb Muffins

  • Servings: 14-16 muffins
  • Print

from allrecipes.com
Ingredients:

for muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large ripe bananas, mashed
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted

for topping

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter, melted

Directions:

Preheat oven to 375 degrees. Grease standard sized muffin tins with cooking spray or line with paper liners.

In a small bowl, stir together flour, baking soda, and baking powder. In a large bowl, mix together bananas, sugar, egg, and butter. Slowly fold in dry ingredients until incorporated.

Spoon batter into prepared pans, about 3/4 of the way full.

In a small bowl, combine sugar, flour, and cinnamon. Pour in butter and mix with a fork until crumbly. Sprinkle over muffins, then place pans in oven and bake for 18-20 minutes. When muffins are done, they should be golden brown and a toothpick inserted in the center should come out clean.

Cool in pans for 10 minutes before cooling on a rack.

Breakfast, Muffins, Recipes

Whole Wheat Zucchini Banana Chocolate Chip Muffins

Sarah

Need a way to use up an abundance of late summer zucchini? Well, look no further. I have the perfect solution for you.

Simply put, these muffins are awesome and a great way to combine two of my favorite quick breads. They have a long name–Whole Wheat Zucchini Banana Chocolate Chip Muffins–but each part of the name is important and revealing of the muffins’ wonderful components.

The “whole wheat” assures you of the health component. Blah blah blah. Not very exciting, I know, but I had to throw that in there. These muffins have very little sugar but are still sweet and flavorful. “Zucchini” and “banana” demonstrates the main components, the main kinds of flavor–and add a little extra fruit and veggies to your day. And last but not least… “chocolate chips.” Well, I think we all know what those morsels of goodness are… deeelicious!

I made these muffins on a Friday, and by Monday, they were completely inhaled. I need to get my hands on some more zucchini asap! Anyone have some to send my way?

Whole Wheat Zucchini Banana Chocolate Chip Muffins [from Eats Well with Others via Marcus Samuelsson]

printable version

Ingredients:

  • 2 eggs
  • 1/4 cup honey
  • 1 cup mashed very ripe bananas [about 2 medium]
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • pinch salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 cups zucchini, grated [from 2 small or 1 medium zucchini]
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.

In a medium bowl, beat together eggs, honey, banana, brown sugar, and vanilla until well mixed.

In another bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the egg mixture, then add in zucchini and chocolate chips. Stir until just combined, then spoon into muffin cups, filling about 2/3 of the way.

Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cover with foil after 20 minutes if the tops are starting to brown but the center is not fully cooked.

Yield: 16-18 muffins

Time: 40 minutes [10 minutes active]