Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Chocolate Banana Cake with Chocolate Buttercream Frosting

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I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Mini Double Chocolate Banana Bread

Yes! I feel like I have not been blogging as much as I’d like but this recipe makes me feel ok about it 🙂 Seriously, these little breads are so freaking good and beautiful. I mean… Holy moly. Me and my 3 year old just ate a whole one in about 3 minutes. I have no shame.

Ok, so there are 2 things I need to mention about this recipe. First, I made 4 mini loaves. If you want to make one big one you can, you will just have to bake it longer. Second, I used frozen bananas. I mashed them up as much as I could but they were still so cold when I mixed all the ingredients together. SO… the butter was very clumpy when I poured the batter into the pans and there was nothing I could do about it. However, I think it worked  in my favor because of how delicious these turned out. Obviously use whatever bananas you have, but know that frozen worked great!

Alright, I think that’s it. Let’s go bake…

What you will need:

4 mini loaf pans (or one 9 x 5)

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
2 ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter at room temp

1/2 cup vegetable oil
1 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray the pans with a nonstick spray and then line them with parchment paper. Leave some parchment paper sticking out for easy removal:

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I was able to pull the breads right out! In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, beat together the mashed banana and eggs. Add both sugars and vanilla and beat until combined. Beat in butter and oil. Add in flour mixture and mix until just incorporated. Stir in chocolate chips.

Evenly distribute batter into each pan. Sprinkle more chocolate chips on top if desired. Bake for about 25 minutes for mini pans. Double the time for 1 big one. Allow to cool on wire rack for 15 minutes before removing from pan. Slice, serve and ENJOY!

Store covered for a few days (if they last that long!)

 

 

 

 

 

 

 

 

Chocolate Chip Banana Bread

I really need some new recipes! I feel like this is my fifth banana bread post. But it’s easy and it’s what I had on hand and this one is SUPER chocolatey. Probably my favorite one! I’m sure I’ll be back with some fun, summer goodies since I love to eat (and drink 😉 ). But until then… Go start your ovens…

What you will need:

9 x 5 inch loaf pan, greased

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 ripe bananas, mashed
1/2 cup vegetable oil
1/4 cup milk
1 large egg
1 cup mini semi sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, mash the bananas. Whisk in sugar, oil, milk and egg. Stir in flour mixture. Stir in chocolate chips. Pour into greased pan and bake for about an hour. Check at 55 minutes. Let cool on wire rack before cutting.

I had a handful of regular chocolate chips that I sprinkled on the top if you wish to do that also.  I sprinkled them on right before it went into the oven. Makes for a good picture but it was really difficult to get the bread out of the pan! Enjoy 😉

 

Look at that beauty! Yum yum

Double Chocolate Banana Cake

Happy World Baking Day! So, I had nothing on hand to make something extravagant, but I did have 3 bananas that I was about to put in the freezer. Behold! Another banana bread, cake thing is what I made! It’s delicious, I mean, you can’t go wrong pairing chocolate with bananas. So, let’s go bake…

What you will need:

8×8 inch square baking dish, greased

1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 rip bananas
3/4 cup light brown sugar
1/2 cup vanilla Greek yogurt
1 egg
1 cup chopped semi-sweet chocolate (or you can use 1 cup chocolate chips)

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, cocoa powder and salt well. Set aside. In another large bowl, mash bananas with a fork. Add in brown sugar and mix well. Add yogurt and egg and mix well. Stir in chocolate chips. Slowly add flour mixture. Pour into prepared bake pan and bake for about 25-28 minutes. Let cool completely before inverting or cutting. Dust with powdered sugar if desired. Enjoy!

Banana Bread

As I was looking through old posts, I realized I didn’t have a recipe for just a simple banana bread. I’ve made muffins and coffee cakes and bundt cakes with bananas. But not banana bread. So here you go! A simple, and kind of healthy, banana bread.

What you will need:

8 x 4 inch loaf pan, greased

3 ripe bananas
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. In a small bowl, mash bananas with baking soda. Set aside. In another bowl, whisk together oil, brown sugar, egg and vanilla. Set aside. In another bowl, whisk together both flours, cinnamon, baking powder and salt. Set aside.

Whisk the banana mixture into the wet ingredients. Then add in the dry ingredients and stir until everything is just incorporated. Pour into prepared pan and bake for about 40-45 minutes. Let cool 10 minutes before inverting and cooling completely. Enjoy!

Vegan Banana Oat Breakfast Cake

Everyday I open my freezer and see bananas and think to myself, “oh yeah, got to use those up. What should I make?” So, I apologize for yet another breakfast, banana, oatmeal post/recipe. However, this one is a winner and probably my favorite so far! Plus, it’s vegan for all you non-animal eating folk. It has no eggs or butter. I never made anything like this before and it was so fun experimenting! For the egg, you use ground flaxseed and water. It’s what binds all the ingredients together. So, if you need a healthy, easy breakfast, here ya go! And it’s cake! Can’t get any better than that 😉

What you will need:

Square baking dish, greased (I used an 8 x 8 inch)

1 tablespoon ground flaxseed (+ 3 tablespoons water)
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon vinegar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 cups quick oats
1/2 teaspoon baking soda
1 cup whole wheat (or all-purpose) flour

Preheat oven to 360 degrees fahrenheit (I know, weird temp). In a small bowl, stir together the flaxseed and water. Set aside.

In a large bowl, mash the bananas. Add the maple syrup, oil, sugar, vanilla, vinegar, cinnamon, salt and baking powder. Stir the flaxseed mixture and add to the banana mixture. Whisk until everything is combined.

In another large bowl, whisk together oats, baking soda and flour. Add to the banana mixture and fold in with a spatula until everything is incorporated. Let sit for a minute or 2 to thicken before pouring into pan.

Pour into prepared pan. Smooth out top with back of a spoon. Bake for 35-40 minutes and let cool on wire rack before serving.

Enjoy!

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