S.L. Watson - Cooking With Bananas: Breads, Cakes, Puddings & More!

Copyright 2017 S. L. Watson All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording without express written permission from the author and/or copyright holder.

This book is for informational or entertainment purposes only. Cover design S. L. Watson 2017. Picture courtesy of Canva. The author has made every effort to ensure the information provided in this book is correct.

Failure to follow directions could result in a failed recipe. The author does not assume and hereby disclaim any liability to any party for any loss, damage, illness or disruption caused by errors and omissions, whether such errors and omissions result from negligence, accident or any other cause. The author has made every effort to provide accurate information in the creation of this book. The author accepts no responsibility and gives no warranty for any damages or loss of any kind that might be incurred by the reader or user due to actions resulting from the use of the information in this book. The user assumes complete responsibility for the use of the information in this book.

Bananas are a food almost everyone loves.

In the south, we love to use bananas in all types of desserts. Bananas make wonderful quick breads, cakes, pies, puddings, ice creams, shakes and smoothies. We all have too many ripe bananas or are always looking for new ways to use the bananas. With 150 recipes, you can be sure to find a new banana recipe your family will enjoy.

Very ripe bananas are best used in breads and cakes. The banana will begin to mush slightly and may have a few dark spots on the flesh when ripe.

They will be easy to mash and are perfect for baked goods. When you have too many ripe bananas, place the unpeeled bananas in a freezer bag. Freeze up to 3 months. Remove the amount of bananas you need and place the frozen bananas on your counter to thaw. Use in your favorite baked goods or smoothies. Purchase bananas that still have green stems.

They will ripen in 3-4 days. You can speed the ripening of the bananas by placing them in a brown paper bag with an apple. To slow the ripening of bananas, place them in the crisper of your refrigerator. Bananas will darken quickly when peeled. Sprinkle lemon juice over the bananas to slow the darkening process. Most baking recipes call for mashed bananas.

It can be difficult to decide how much a banana is when mashed. You don't want to start a recipe if you do not have enough bananas. Use the following guidelines when baking. All bananas vary in size but this will give you a general idea of how many bananas you need to do your baking. One small banana equals about 1/3 cup mashed banana. A medium banana is a little less than 1/2 cup mashed banana.

A large banana is a little more than 1/2 cup mashed banana.

Muffins and quick breads are one of the most common uses for ripe bananas. Included are all my favorite muffin, quick bread and doughnut recipes. Makes 10 muffins Ingredients 1 1/2 cups all purpose flour 3/4 cup granulated sugar 1 tsp. baking powder 1 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 2 eggs, separated 1 tbs. honey 1/4 tsp. grated orange zest 2 ripe bananas, mashed 1 cup shredded carrots 1/2 cup unsweetened applesauce Directions Preheat the oven to 350. grated orange zest 2 ripe bananas, mashed 1 cup shredded carrots 1/2 cup unsweetened applesauce Directions Preheat the oven to 350.

Spray your muffin tin with non stick cooking spray. In a mixing bowl, add the all purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Stir until well combined. In a separate bowl, add the egg yolks, honey, orange zest, bananas, carrots and applesauce. Whisk until well combined and add to the dry ingredients. Mix only until the batter is moistened and combined.

In a mixing bowl, add the egg whites. Using a mixer on medium speed, beat until stiff peaks form. Gently fold the egg whites into the batter. Spoon the batter into the muffin cups filling them about 2/3 full. Bake for 25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove the muffins from the oven.

Cool the muffins for 5 minutes in the pan. Remove the muffins from the pan and serve warm or at room temperature.

Makes 1 dozen Ingredients 1 1/2 cups plus 1 tbs. all purpose flour 1 tsp. baking soda 1 tsp. salt 3 ripe bananas, mashed 1 egg 3/4 cup granulated sugar 1/3 cup unsalted butter, melted 1/3 cup light brown sugar 1/8 tsp. ground cinnamon 1 tbs. cold unsalted butter, cut into pieces Directions Preheat the oven to 375. cold unsalted butter, cut into pieces Directions Preheat the oven to 375.

Spray a 12 cup muffin tin with non stick cooking spray. In a mixing bowl, add 1 1/2 cups all purpose flour, baking soda, baking powder and salt. Stir until combined. In a separate bowl, add the bananas, egg, granulated sugar and melted butter. Stir until well combined and add to the dry ingredients. Mix only until the batter is moistened and combined.

Spoon the batter into the muffin cups filling them about 2/3 full. In a small bowl, add the brown sugar, 1 tablespoon all purpose flour, cinnamon and cold butter. Using a fork, cut the butter into the dry ingredients until you have coarse crumbs. Sprinkle the crumb mixture over the top of the muffins. Bake for 18 minutes or until the muffins are golden brown. Remove the muffins from the oven.

Immediately remove the muffins from the muffin tin. Cool the muffins completely before serving.

Makes 2 dozen Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 2 eggs 3 cups all purpose flour 1 tsp. baking powder 3/4 cup whole milk 1 tsp. baking soda 3/4 cup dried banana slices, chopped 1/2 tsp. grated orange zest 1/4 cup orange juice Directions Preheat the oven to 400.

Spray your muffin tins with non stick cooking spray. In a mixing bowl, add the butter and granulated sugar. Using a mixer on medium speed, beat for 2 minutes. The mixture should be light and fluffy. Add the eggs and beat for 2 minutes. Add the all purpose flour, baking powder, milk, baking soda, dried bananas, orange zest and orange juice to the batter.

Mix only until the batter is moistened and combined. Spoon the batter into the muffin cups filling them about 2/3 full. Bake for 18 minutes or until the muffins are golden brown. Remove the muffins from the oven. Immediately remove the muffins from the muffin tin.

Makes 12 muffins Ingredients 1/3 cup chopped toasted pecans 3 tbs. light brown sugar 1 tbs. sour cream 3/4 cup mashed banana 1 egg 1 1/2 cups pancake mix 1/2 cup granulated sugar 2 tbs. vegetable oil 12 baking muffin liners Directions Preheat the oven to 400. vegetable oil 12 baking muffin liners Directions Preheat the oven to 400.

These muffins will stick so use paper liners. Place the paper liners in a 12 cup muffin tin. Spray the liners with non stick cooking spray. In a small bowl, stir together the pecans, brown sugar and sour cream. In a mixing bowl, add the banana, egg, pancake mix, granulated sugar and vegetable oil. Stir only until the batter is moistened and combined.

Spoon the batter into the muffin cups filling them about 2/3 full. Spoon the pecan mixture into the center of each muffin. Bake for 18 minutes or until the muffins are golden brown. Remove the muffins from the oven. Immediately remove the muffins from the muffin tin.