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You are here: Home / Archives for bananas

In the Oven: Banana Piloncillo Ice Cream

September 28, 2019 by Littlebakerbunny

Time to track down some piloncillo and break out your ice cream makers for our next recipe! Posting date is October 6.

Banana Piloncillo Ice Cream
Author: Matt Lewis & Renato Poliafito
Serves: One quart
Ingredients
  • 1 cinnamon stick
  • ¾ cup firmly packed, grated piloncillo
  • 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
  • ½ cup heavy cream
  • ½ cup finely chopped toasted pecans
Instructions
  1. In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.
  2. Unwrap the frozen bananas, chop them coarsely, and set them aside.
  3. Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.
  4. Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.
3.5.3251

 

Filed Under: Baked: New Frontiers, Ice Cream, In the Oven Tagged With: bananas, ice cream, new frontiers

Roundup: Banana Espresso Chocolate Chip Muffins

July 15, 2019 by Sheri

Some good looking muffins this week, plus a couple of rogue bakers – catching up on old bakes, and the most adorable snowballs.

You are invited to the Inlinkz link party!

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Filed Under: Baked: New Frontiers, Roundup Tagged With: bananas, chocolate, coffee, muffins, new frontiers

Leave Your Links: Banana Espresso Chocolate Chip Muffins

July 13, 2019 by Sheri

Supercharged muffins, yea or nay? Leave your links here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: bananas, chocolate, coffee, muffins, new frontiers

In the Oven: Banana Espresso Chocolate Chip Muffins

July 5, 2019 by Littlebakerbunny

We’re sticking with muffins for another week — but this time with bananas, espresso, and chocolate. Posting date is July 14!

Banana Espresso Chocolate Chip Muffins
Author: Matt Lewis & Renato Poliafito
Serves: 12 muffins
Ingredients
  • 1½ cups mashed, very ripe bananas (about 4 medium bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  4. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
  6. Muffins can be stored in an airtight container for up to 2 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, In the Oven, Muffins Tagged With: bananas, chocolate, coffee, muffins, new frontiers

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