Tag Archives: Banana

Mocha Banana Bread Muffin Cupcakes with Banana Buttercream Frosting {Dairy-Free}

17 Aug

I’m not one of those people who are heavily into the semantics of muffins vs. cupcakes and the like.  I mean, I’ve heard some swear you can’t have a muffin with a cupcake paper, and others that you can’t have a cupcake without.  Sure, cupcakes are well, to state the very overly obvious, CAKE…clearly not to be eaten for breakfast…right?

But then what about the chocolatey, cakey-sweet, sugar crumb topping-smattered “cupcakes” parading around under the guise of the muffin moniker?  I know better.  We ALL know better.  So can we please just call the portable, little cupcake/muffins whatever we dang well want once we pop them out of those cupcake/muffin tins, wrappered, frosted, dessert or breakfast bound?  I’m sure there are other specifics involved, like texture, crackly vs. smooth top, etc., but when it comes down to it, I’ll call it a cupcake if I plan to frost it.  I’ll call it a muffin if I plan to eat it for breakfast, especially if it has “mocha” in its description – that’s definitely breakfast.  Maybe I’d skip the frosting in that case, and then call it a cupcake when I pile on the lightly banana-y buttercream frosting.

Life is so much more versatile when you let a muffin be a cupcake every now and then or bake a cupcake without the paper, right!

Mocha Banana Bread Cupcake Recipe

More chocolatey than coffee flavored, these little gems are more muffin-like in the way the tops puff and crack slightly, but more cupcake-esque in texture.  I highly recommend frosting, but you absolutely don’t HAVE to.  But you should!

Ingredients:

1 cup brown sugar

1/2 cup non-dairy margarine

1 1/2 cups mashed very ripe bananas (about 3 medium-sized)

2 eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 Tbsp instant coffee granules

Directions:

Preheat oven to 350*F.  Grease or line wells of a standard size muffin tin.

Cream together the margarine and sugar in the bowl of a stand mixer.   Add in the vanilla extract and the eggs, beating between additions.  Beat in the bananas until mixed well.

Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl.  Slowly add the dry ingredients into the wet mixture, mixing between additions.  Add in the coffee granules and mix until incorporated.

Scoop batter into muffin tins until almost full.  Bake about 15-18 minutes depending on your oven, until a toothpick comes out clean.  Allow to cool before frosting.  While cooling, make the frosting.

Hint-of-Banana Buttercream Frosting

Ingredients:

2 sticks non-dairy margarine (1 cup)

1 yellow banana, pureed

5 cups powdered sugar

1 tsp vanilla extract

Directions:

Beat the butter in the bowl of a stand mixture until smooth and fluffy.

Add in the pureed banana and vanilla and beat again until smooth.  Add in powdered sugar 1 cup at a time until you reach desired thickness.  Refrigerate until ready to use.

I’m not trying to steal any mocha banana bread cupcake thunder here, but keep an eye out for what might very well be the most amazing carrot cake recipe ever.  It’s also vegan.  And gluten free.  No biggie.  It’s coming up soon!

Enjoy your weekend!  I have some Santa Monica beach time to look forward to! <3

 

 

Coconut Chia Seed Banana Bread {Gluten Free, Dairy Free}

28 Apr

This weekend has been great, although I have to say, it would be even greater if I were hangin’ at Stagecoach right now with friends (SHOUT OUT!) – and probably most of the Los Angeles population!

I’m not sure about the entire musical line-up, but from what I’ve seen, Keith Urban & Rascal Flatts aren’t there anyway, so I’d really be in it for Brad Paisley and fun times with fun people in this AMAZING weather!  I suppose since I already missed Coachella this year, I might as well call it a wash and make sure I hit up both of them next year!  I can get into that. =)

Moving right along, I guess it’s time to talk about bread!  The perfect lazy, eat out on your patio with a cup of tea, weekend morning bread!  Packed with yummy banana, coconut-y goodness, chia seeds for omegas, and juuuust enough pop from the molasses & honey to keep it sweet.

Gluten free.

Dairy free.

And almosssssst vegan.

SOLD!

Gluten Free Dairy Free Coconut Chia Seed Banana Bread

This bread would be vegan if it weren’t for the honey, which I know some have issues with it in terms of the treatment of bees, etc.  As far as I’m concerned (not strictly free from ALL animal byproducts), this is vegan, but for those of you who want something “truly” vegan, you can simply add in maple syrup or some more molasses in its place – easy peasy!

Ingredients:

* 1 cup gluten free flour blend (I used Bob’s Red mill)
* 1/2 cup coconut flour
* 1/3 cup brown rice flour
* 1/4 cup oat flour
* 1/4 cup tapioca starch
* 3 Tbsp chia seeds
* 2 Tbsp ground flax seed
* 2 tsp xanthan gum
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 3 large bananas, mashed
* 1/2 cup coconut-flavored almond yogurt (any non-dairy yogurt would work)
* 2/3 cup honey
* 1/4 cup blackstrap molasses
* 1/4 cup coconut oil, warmed until liquid
* 1/4 cup rice milk (soy, almond, coconut, etc. would work)
* 1 tsp vanilla extract
* 1/4 cup coconut flakes for topping (optional)

Directions:

Preheat oven to 350* F.  Line a loaf pan with parchment paper, and grease with coconut oil on uncovered ends.

Sift together the flours, tapioca starch, xanthan gum, baking powder, baking soda, and salt in a bowl and set aside.

In the bowl of a stand mixer, combine the honey molasses, and coconut oil.  Add the bananas, yogurt, rice milk, and vanilla extract.  Add the dry ingredients to the wet ingredients slowly, mixing between additions.

Add in the ground flax and chia seeds.  Once well combined, pour into prepared pan and sprinkle top with coconut flakes.

Bake about 45-50 minutes, checking at the 25 minute mark and covering with aluminum foil if browning too quickly.  Bread is done when a toothpick inserted into the center comes out clean.  Allow to cool in the pan for about 15 minutes before lifting out and allowing to finish cooling on a cooling rack.

Chopped walnuts, almonds or pecans would be PERFECT added to the batter before baking, as would dried cherries, blueberries, or even cranberries!  Next time, next time!

Super cute banana bread hearts topped with banana slices, toasted coconut & sprinkled with chia seeds anyone?

Next time I’m dusting these with cinnamon.

Enjoyed with a yummy organic  iced soy chai tea latte <3 Lovvvveeeeeeee

And the company of this little rascal  <3 <3 Looooveee loveeee…

All up in my GRILL! ha!

Keepin’ it short & sweet so I can get back to enjoying my day!

Happy Weekending, y’all!

Come back with a slew of Stagecoach pics….;)

Butterscotch & White Chocolate Chip Caramel Banana Bars

7 Apr

 

Remember how I droned on in THIS post about how I go through phases with bananas?  About how I can go for weeks and even months on end without so much as the desire to LOOK at a banana, and then wake up one morning wanting to eat nothing BUT bananas for breakfast, lunch, dinner, and snacks for the remainder of my days?  Right now I’m on the latter.  Total banana kick in full swing.  I even managed to find organic Del Monte bananas (my favorite!) at my favorite fruit store in the world – SCORE!  I bought a few bunches immediately, and then realized I’d be heading out of town again for the weekend…

 

So, currently there’s just one major problem I have with bananas.

 

Traveling with them.

 

Correct me if I’m wrong, and please share if you know a secret about this that I don’t, but bananas are not the easiest fruit to travel with (even a road trip, as is the case right now).  An apple I can toss in my purse, backpack, bathroom bag (you know, wherever), and open it to find a nearly perfect apple waiting for me when hunger strikes.  Bananas, on the other hand, are NOT easily thrown in to a purse or any bag containing really ANYTHING at all, let alone a bag of clothes.

 

Bananas just have that ability to be impossible to pack on a trip both because of their penchant to brown and squish ALL over the place, but also because of their ability to make everything in your life at any given moment SMELL like banana.  Now, I love me a banana (on a good week/month) but I don’t want to pull a pair of banana smelling pajama pants out of my bag at the end of the day.  There’s a reason banana didn’t make it on the list of fruity scented body washes and lotions in the Burt’s Bees and The Body Shop bath and skin care line.

 

 

The only places bananas smell good are right after you peel them and they’re headed straight into your mouth, or coming out of the oven in breads, muffins, cupcakes, and bars.  Speaking of bars, the banana bars I’ve got for you today are a cookie-banana bread-hybrid, and it was totally unplanned as far as texture, as well as everything else about them goes.  Some of the best things in life are unplanned!…Although, as far as I’m concerned, some of the worst things in life are also unplanned (ie: running out of gas on the freeway).

 

I had an idea in my head for the flavor profile I was hoping to achieve, but the rest was left to chance.  That being said, if you’re looking for a dense, chewy cookie with a mild banana taste, this might not be what you’re looking for.  If, however, you have a hankering for a breakfast-ish bar with a sorta gooey, cakier than cookie texture, and lots of caramel and butterscotchy goodness packed in, this recipe is quite possibly exactly what you’re looking for.

 

Butterscotch & White Chocolate Chip Caramel Banana Bars

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter or margarine (I used non-dairy butter flavored shortening)
  • 2 large bananas
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 9 cubes wrapped caramel

Directions:

Preheat oven to 350*F. Grease an 8×8″ baking pan or line with parchment paper or a Panpat.

Cream together the shortening and sugars in the bowl of a stand mixer until fluffy. Add in bananas and vanilla, and beat until smooth. Add eggs 1 at a time, mixing between additions.

In a separate bowl, sift together the flour, baking soda, and salt. Slowly add dry mixture to the wet ingredients, mixing between additions.

Stir in the butterscotch chips and white chocolate chips by hand. Pour batter into prepared pan. Push the caramel cubes down into the batter, evenly spaced ( 3 x 3). Smooth batter over the top of the caramel pieces.

Bake for about 40-45 min, covering with foil and rotating pan half-way through (about the 20 min. mark). Remove from oven and allow to cool in pan before cutting.

 

 

That being said. I obviously (OBVIOUSLY) still packed up the SEVERAL bananas I had left after making these bars and loaded them in to my car to take with.  I wasn’t about to leave them behind only to get down to LA and wish I had bananas, and then be forced to buy new ones.

I love me some bananas! (FOR NOW) <3

 

Blog post today fueled by Starbucks!   Ahhhh, I love me some green tea (FOREVER!) <3

 

Happy Weekend!