The bananas and chocolate kick continues. A few weeks ago, a friend tipped me off to the banana chocolate croissants at b. patisserie. The weekend morning line was much, much shorter than that of Tartine and I really dug the banana chocolate croissants. I also had their banana chocolate scones which were amazingly moist and delicious. I had an appointment nearby last week and swung by to pick up another scone but they were out by the time I got there…how sad! My remedy? Make my own.
The recipe is super simple…the hardest part was waiting for my bananas to ripen and dealing with a somewhat crumbly dough (scone dough is supposed to be like that–its just a new texture for me to bake with). I tested a batch of frozen scones this morning (shaped, cut and frozen on a tray so that they don’t stick together before being thrown together into a ziploc) and those worked out great as well! I just baked those at the same temperature for an extra 2 minutes. My 3.5-year-old niece also loved these scones…but wanted to add raisins. No way, kid. This is a strongly anti-raisin family! Read more…
Yup, more muffins. This time, I made them. We had a can of pumpkin puree left over from a failed homebrewing experiment 2 years ago gathering dust so I found a recipe online that used the whole 15 ounce can of puree rather than some random cup measurement.
I reduced the chocolate chips to a 1/2 cup as the pictures made the muffins appear to be all chip but I’d bump it up to 3/4 cup next time (the original recipe calls for 1 cup if you want to go with super chips). I also added a handful of slivered almonds. The muffins aren’t too sweet and have a nice light pumpkiny flavor–perfect for the first days of Fall (although let’s be real, its kind of Fall year-round here in San Francisco. We’re still waiting for our Indian Summer but will gladly take the rain). Read more…
Another treat from our 4th of July BBQ last weekend. These corn muffins have the light texture of your usual sweet cupcake but with the savory corn goodness of regular cornbread.
I made these in the morning so was able to enjoy one fresh out of the oven for breakfast. I don’t really like sweets, especially for breakfast. I would much rather have one of these muffins than a blueberry muffin. I might just put this into a pan next time–making cupcakes is kind of annoying. Read more…
The smell of ripening bananas always reminds me of my maternal grandfather, who swore his longevity was due to a steady diet of overripe bananas, watermelon and chicken fat. Who am I to argue? He lived to be 97-ish. Probably because of my grandpa, I don’t really like the smell of ripe bananas and I tend to eat mine with a tinge of green, no hint of brown. I don’t really eat watermelon either.
But, we had some overripe bananas lying around and I didn’t want to throw them out. Plus, I finally have loaf pans here in Chicago–perfect time for banana bread! I used this recipe from epicurious (which I have been using for years) with some modifications:
- Whole wheat flour instead of white flour…results in the denser texture you expect from switching to whole wheat
- Instead of 1 cup of sugar, I used a 1/2 cup of white sugar and 1/4 cup of brown sugar
- I didn’t have chocolate chips but did have some dark chocolate with ancho & chipotle chiles and cinnamon from Trader Joe’s. I chopped four triangles and stirred them in…nowhere close to 3/4 cup but just enough to add some sweetness (and spicy, too!). I’ve never had spicy banana bread before so it is slightly weird but still tastes good.
- Skipped the nuts
Finally, some before and after shots: