This post is for my family. Mostly for my older brother who loves every banana. And is graciously letting me film My Family Recipe Rocks with Joey Fatone at his apartment.
It’s a week away and I’m a bit stressed out about it, honestly. Forget the whole spending a day with Joey thing (just trying not to think about that.) But I have a cook some complicated recipes on camera, which is new to me.
So I’m practicing a lot beforehand. Testing out the recipes, talking to my mom and aunts and uncles about how they make them. While I have so many nerves, I’m feeling more and more connected to the food I’m cooking. They’re recipes that mean something to me and my family. They so many memories attached to them. This is another reason this show means so much to me. It’s not just about Joey or making my tween dreams come true. This show is about everything that means something to me. Food and family and passions.
This banana cupcake recipe is like everything else I’m preparing for the show. Simple, sweet, and full of flavor memories. These might just be the cupcakes I bake for Joey next week!
One-Bowl Banana Cupcakes
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 4 large ripe bananas, mashed
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons milk
- Preheat oven to 350°. Line muffin tins with 24 paper cups.
- In a bowl of a stand mixer combine flour, sugar, baking soda, cinnamon and salt. Slowly incorporate the eggs, oil, bananas, milk, and vanilla.
- Pour evenly into cupcake tins and bake for 20 minutes, rotating pans half-way through, or until a wooden toothpick inserted in the center comes out clean.
- Cool on to a wire rack completely before frosting.
Dulce De Leche Cream Cheese Frosting
- 1 block cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1/4 cup dulce de leche
- 1 teaspoon vanilla
- 2 cups confectioners’ sugar
- In the bowl of an electric mixer, beat butter and cream cheese. Add in dulce de leche and vanilla.
- Slowly incorporate confectioners’ sugar until sweetened to your liking. Frost cupcakes.
There are many ways I’m pushing myself recently. Trying things that I know can really pay off. Because I have the time and the energy now. Be productive, learn about myself, and do better all at once.
Put my phone down and go to bed early so I can wake up early and GSD before noon. Not only show up for pilates, but hold that pike higher for a few extra seconds. Ask him out. Read for fun and read about business. Take the extra time to try something new in the kitchen.
Ok, not that this banana bread is going to change lives, but pushing my creativity in the kitchen fosters ideas at my desk and in my relationships too. I could have made my go-to banana bread, but those four over-ripened bananas were telling me to do more. You have the time and energy to do more. And that’s really just a beautiful thing. So I changed things up a bit. I did things a little differently and I learned – about consistency, patience, collaboration, selling. After all that, turns out I love this recipe even more and have decided that everything should be coffee-glazed.
Time, energy, coffee glaze. Those are my three favorite things right now. How are you pushing yourself if you have those things at your fingertips?
Coffee-Glazed Peanut Butter Banana Bread
makes one 9 x 5 loaf
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 2/3 cup sugar sugar
- 1 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup crunchy peanut butter, melted and cooled
- 4 large bananas, mashed
- 1/3 cup milk
- 2 Tablespoons strong coffee
- 1 cup powdered sugar
- Preheat oven to 350°. Spray a loaf pan with non-stick spray or grease with butter, sprinkle some flour to lightly coat sides. In a medium bowl, mix together flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla, peanut butter, and butter. Then add the mashed bananas and milk and mix until combined. Slowly add in dry ingredients mixing with a spatula or wooden spoon until batter comes together.
- Pour batter into loaf pan. Set pan on a baking sheet and bake for 50-60 minutes, or until center is set and a toothpick inserted comes out clean. Let cool completely.
- While baking, prepare glaze. Brew strong coffee and mix a couple of tablespoons with some powdered sugar until it becomes thick. Drizzle on top of cooled bread.
Oh hello! Ok, no apologies for disappearing. It’s just life now and I’m figuring out how to deal with it. One of those ways recently is focusing on my mornings. Sure I’m tired and I’d rather snooze and sleep in until I can’t possibly anymore, but when I wake up perky, that’s my sign to take advantage. This is my own time. Just for myself. No work yet. No stress from the day. No bad weather. This is my time.
There are a few ways how I do this… sit on my couch and actually sip my coffee instead of guzzling it down from a travel mug as I walk to work, cook a real breakfast (not just grab a banana to go), meet a friend for coffee and croissants at my favorite spot, get inspired on pinterest, go for a run (ok I haven’t done this one yet, but I think about it all the time!).
When I do make time to bake on the weekends, I’ve been thinking about mornings. Sure I can make cupcakes for breakfast, but *shocker* that’s not my typical morning routine. I don’t necessarily have the time during the week to eat a cake, but I do make a point to enjoy my mornings. So making scones, muffins, or this banana bread is the perfect way to spend my baking time especially because they last all week long. Just another way I’m figuring out how to save some time and treat myself. Go ahead, try it with this great recipe.
Morning Banana Bread
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 3/4 cups all-purpose ﬂour, plus more for the pan
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas
- 1 teaspoon fresh lemon juice
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup milk
- Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with ﬂour.
- In a bowl, sift together the ﬂour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.
- In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the milk; mix. Repeat until a’ of the dry ingredients and milk are incorporated, then beat in the banana mixture.
- Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a rack and let it cool completely.
* Serve with coffee, hilarious texts from your friends about last night, and a big smile because it’s the best and most innocent time of day!
I just love this sweet combination of bright banana and drizzled caramel – wear it, eat it, savor it.
Raquel Allegra Dress // Banana Caramel Pudding Sundae
Have I killed you with my banana obsession yet? I hope not, because I don’t think it’s going away! I’ve always wanted to make banana cream pie – like these oatmeal cream pies, it’s just one of those elusive desserts that’s the epitome of comfort food. And the final product did not disappoint. It’s creamy, cool, sweet and just makes your belly smile. Why don’t I make this all the time?
Today I’m so happy to guest post on one of my favorite blogs, Note to Self, sharing a mini version of this banana cream pie. With the same cream filling and whipped cream you can make either the puff pastry tart version or the pie…or both, like I did! Just swap out puff pastry or your favorite pie crust. Check out the post on Sarah’s blog for the recipe.