Banana Bundt Cake with Pecan, Banana, Caramel Sauce

Meg2_01_01

I talk a lot about about my blogger friends.  An amazing group of women who I have a complete utter blast with.  Well one of them, Meg from Sweet Twist of Blogging is having a baby.  Like really, really soon.  And what better way to celebrate as food blogger is to throw her a surprise virtual baby shower.  At least I hope its a surprise.  I’m not good with planning surprises but since someone else planned this I’m sure it will work out fine.  I hope 🙂 I haven’t been to many baby showers in my life time and as someone without children (minus Step kids) or desire to have any of my own I am kind of okay with that.

Babies and pregnancy are not things I can relate well to and quite honestly being in a room full of people talking about those things leaves me a bit uncomfortable.  But I know food and that is why I am 100% on board for this kind of shower. Just the sharing of food and recipes.  Makes me almost want to have……ahhh nope! Who am I kidding.

Banana Bundt (7 of 9)

So I made this banana cake.  In mini bundt pans.  And despite the pan being small this is definitely a dessert to share.  With friends.  Great friends Like I have here!

Yields 4-8

Banana Bundt Cake with Pecan, Banana, Caramel Sauce
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Ingredients

  • For the Cake
  • 3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cup mashed banana
  • 1 cup vanilla yogurt
  • For the Caramel Sauce
  • 1 cup sugar
  • 3 tbsp butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 banana, sliced
  • 1/2 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease 4 mini bundt pans.
  2. To Make the cake: In a large bowl combine the flour, baking soda, baking powder and salt.
  3. In a large mixing bowl cream together the butter and sugar. Beat in the vanilla, eggs, banana and yogurt.
  4. Carefully mix in the flour mixture.
  5. Spread the batter evenly among the pans.
  6. Bake in preheated oven 30-45 minutes or until tester comes out clean when inserted into center of cake. Let cool.
  7. To Make the Caramel Sauce: In saucepan over med-low heat melt the butter. Stir in the sugar and whip in the heavy cream, vanilla and salt.
  8. Cook, stirring constantly until thickened and at the consistency you want to use.
  9. Pour sauce over each cake and top with sliced bananas, and pecans.
Recipe Type: Dessert
7.6.8
307

Check out what everyone else brought to the party:

Bananas Foster Banana Bread from The Brunette Baker
Strawberry Sprinkle Ice Cream Sandwiches from Planet Byn
Easy Banana Cupcakes from Living Lou
Fudgey Teff Brownies from Strawberries For Supper

Double Chocolate Muffins with Banana Cream

Double Chocolate Muffin with Banana Cream

I decided to make February muffin month.  For no other reason except for another excuse to turn on the oven and heat up the house.  Between stormageddon and poler vortexs I am so tired of this winter. I’m not a fan on the best of days but this one seems to be going on, and on, and on.  Maybe it’s because I’m working full time at my day job and have to go out in it every day. It could be because this is our second winter in a house where shoveling is a necessity.  Whatever the reason I just want it to end and now. Bring on Spring!

Double Chocolate Muffin with Banana Cream

Anyone feel the same way?

Hopefully these and the next three weeks of muffins will help.

Yields 12

Double Chocolate Muffins with Banana Cream
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Ingredients

  • Banana Cream
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1 1/2 cups milk
  • 3 egg yolks, beaten
  • 1 tsp vanilla
  • 1 medium banana, chopped
  • Double Chocolate Muffin
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 1/2 cup flour
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips.

Instructions

  1. To Make the Banana Cream
  2. In a large saucepan over medium high heat stir together the sugar and cornstarch.
  3. Whisk in the milk. Bring the liquid up to a low boil. In a separate bowl with the beaten eggs pour 1/4 cup of the hot liquid into the eggs while whisking constantly and rapidly.
  4. Immediately pour the eggs into the saucepan with remaining milk mixture all whisk constantly and rapidly.
  5. Add the vanilla and continue cooking until the mixture is thick and coats a spoon. Stir in the banana, mashing along the side of the pan.
  6. Place mixture in fridge to cool.
  7. To Make the Muffins.
  8. Preheat oven to 350 degrees F. Place liners in muffin tin.
  9. In a large mixing bowl, beat together the butter, milk, eggs, sugar and vanilla.
  10. Next add the cocoa, flour, salt, and baking powder. Fold in the chocolate chips.
  11. Pour batter into the muffin liners and fill about 3/4 full.
  12. Bake for 20-25 minutes or until tester inserted in center comes out clean.
  13. Immediately after removing from oven make a small hole in the center of each muffin going almost all the way to the bottom.
  14. Let the muffins completely cool.
  15. Using a piping bag fill each hole with the banana cream. (You will have lots left over to eat as pudding)
Recipe Type: Breakfast
7.6.8
311

 

 

Hazelnut Banana Baked French Toast with Blueberries

I love baked breakfasts.  Ones that you can prepare the night before and toss it in the oven the next morning.  And the recipe is usually a big dish of it.  Lot’s of leftovers to take to work for a satisfy morning coffee break.  This recipe combines some of my favorite flavours; blueberries, banana and hazelnut.

Yields 4

Hazelnut Banana Baked French Toast with Blueberries
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Ingredients

  • 6 slice whole wheat bread
  • Hazelnut spread
  • 1-2 bananas sliced
  • 1 pint of fresh blueberries
  • 4 eggs
  • 1 cup 1% milk
  • 1 tbsp honey
  • 2 tsp vanilla

Instructions

  1. Coat a 9" round or oval casserole dish with cooking spray.
  2. Spread each slice of bread with a thin layer of hazelnut spread.
  3. Top three of the slices of bread with bananas. Fill in holes and corners with individual blueberries.
  4. Top with remaining three slices of bread.
  5. Cut bread diagonally both ways to create 4 triangles.
  6. Arrange the triangles, slightly overlapping each other in the bottom of the prepared casserole dish.
  7. In a separate bowl beat together the eggs, milk, honey and vanilla.
  8. Pour the egg mixture evenly over the bread and let it rest, covered, in the refrigerator overnight.
  9. When ready to cook oven to 350 degrees F. Bake covered for 30 minutes.
  10. Remove cover and continue baking 20-25 minutes or until egg has completely set and top has browned.
  11. Serve with more fresh blueberries and your favorite syrup.
Recipe Type: Breakfast
7.6.8
272

 

Coat a 9″ round or oval casserole dish with cooking spray.
Spread each slice of bread with a thin layer of hazelnut spread.

Hazelnut Banana French Toast from The Tasty Gardener
Top three of the slices of bread with bananas. Fill in holes and corners with individual blueberries.

Hazelnut Banana French Toast from The Tasty Gardener
Hazelnut Banana French Toast from The Tasty GardenerTop with remaining three slices of bread.

Hazelnut Banana French Toast from The Tasty Gardener

Cut bread diagonally both ways to create 4 triangles.

Hazelnut Banana French Toast from The Tasty Gardener

Arrange the triangles, slightly overlapping each other in the bottom of the prepared casserole dish.

Hazelnut Banana French Toast from The Tasty Gardener

In a separate bowl beat together the eggs, milk, honey and vanilla.

Hazelnut Banana French Toast from The Tasty Gardener

Pour the egg mixture evenly over the bread and let it rest, covered, in the refrigerator overnight.
When ready to cook oven to 350 degrees F. Bake covered for 30 minutes.

Hazelnut Banana French Toast from The Tasty Gardener

Remove cover and continue baking 20-25 minutes or until egg has completely set and top has browned.

Hazelnut Banana French Toast from The Tasty Gardener

Serve with more fresh blueberries and your favorite syrup.

Hazelnut Banana French Toast

Hazelnut Banana Cookie

The dough to this cookie is very soft thus producing a cookie with a muffin top like texture.

Serves per cookie

Hazelnut Banana Cookie
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Ingredients

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 2 large bananas, mashed
  • 1 egg
  • 1 3/4 cup oats
  • 1/4 cup hazelnut spread

Instructions

  1. Preheat oven to 400 degree F. Line cookie sheets with parchment paper.
  2. In a large bowl combine the flour, sugar, baking soda and salt.
  3. Cut in the butter
  4. Beat in the banana and egg.
  5. Fold in the oats.
  6. Take a dollop of the hazelnut spread and drop in onto the batter. Using a knife carefully "cut" it through the dough.
  7. Using a spoon drop dough onto prepared pans.
  8. Bake for 8-10 minutes or until cookies begin to brown. Let cool on wire racks.
Recipe Type: Dessert
7.6.8
227

Preheat oven to 400 degree F. Line cookie sheets with parchment paper.
In a large bowl combine the flour, sugar, baking soda and salt.

Cut in the butter.

Beat in the banana and egg.

Fold in the oats.

Take a dollop of the hazelnut spread and drop in onto the batter. Using a knife carefully “cut” it through the dough.

Using a spoon drop dough onto prepared pans.

Bake for 8-10 minutes or until cookies begin to brown. Let cool on wire racks.

 

Goodies, Gluttony and Peanut Butter Muffins

At the recent Food Bloggers of Canada Conference we received so many free samples and gifts that I completely filled a separate suitcase.  When I got home I spread it all out on the dining room table, partly to see what all I got and mostly to brag to my DH how my conference was so much better than any conference he had been to.  It’s this wonderful one uppance game we play called love.

Once I had everything laid out I had this incredibly need to try it all.  Its that moment when you are at a buffet and instead of picking the things you really want to try you instead fill your plate with one of everything.  Then you find yourself over eating and really not enjoying anything at all.  Well I had a moment or three like that.  For one whole day I think all I ate was Walker’s shortbread, organic chocolate and anything pickled.  The next day cheese, crackers and ,blush, chocolate cups filled with whip cream. I did however top it with a raspberry and take the time to photograph it.

Chocolate Cup with Whipped Cream and raspberry - The Tasty Gardener

After two days of pure idiocy I slowed down, put stuff away (but first took a picture of it all, as a reminder, you know for love) and gave my head a shake.   It was time to get it together and get back in the kitchen.

Is there one food,  just one food delicacy that makes you lose all sense and throwing caution to the wind devour all that is in sight? For me it’s mini bocconcini. I could eat it like popcorn.  I buy it all the time to make DH his favorite caprese salad.

I have yet to make a salad complete with the cheese.

No matter what size container I can’t stop at just one.  It’s now to the point I give up the idea of making the salad and try really hard not to buy it on my trips to the grocery store.What food item is it for you?

But like I said back into the kitchen.  Instead of eating everything I had laid out on the table it was time to cook with it.  One of the samples we received was Kraft’s new Peanut Butter with Bananas and granola.  What a great idea! I tried it and thought muffins.  Again another great ideas.  Try these.  They are fantastic.  A rock band ate them and enjoyed them.  But that’s a whole other story.

Yields 12

Peanut Butter Muffins

You can use regular peanut butter, smooth or crunchy in place of the peanut butter with banana and granola.

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Ingredients

  • 2 cups all purpose flour
  • 2/3 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup 1% milk
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup Kraft Peanut Butter with Banana and Granola
  • 1/4 cup butter
  • banana chips, crumbled

Instructions

  1. Preheat oven to 375 degrees F. Place 12 liners into a muffin tin.
  2. In a large bowl combine the flour, sugar, baking powder and salt.
  3. In another bowl bet together the milk, eggs and vanilla.
  4. Using two knives or a pastry blender, cut the butter and peanut butter into the flour mixture until it resembles coarse crumbs.
  5. Pour in the milk/egg mixture and mix until just combined.
  6. Fill each muffin cup 3/4 full.
  7. Sprinkle with banana chips.
  8. Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
Recipe Type: Breakfast
7.6.8
244

 

Preheat oven to 375 degrees F. Place 12 liners into a muffin tin.
In a large bowl combine the flour, sugar, baking powder and salt.

In another bowl bet together the milk, eggs and vanilla.

Using two knifes or a pastry blender, cut the butter and peanut butter into the flour mixture until it resembles coarse crumbs.

Close but not quite crumby enough.

That’s better.

Pour in the milk/egg mixture and mix until just combined. I love when I get good pouring shots.

Fill each muffin cup 3/4 full.

Sprinkle with banana chips.

Bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.

 

Baked Blueberry Banana Oatmeal

I love the idea of making a big pan of baked oatmeal that you can easily pack for work or school.  That’s if you family doesn’t devour it the same day it’s baking, making the house smell fantastic.

Serves 1/8

Baked Blueberry Banana Oatmeal

Serve warm.

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Ingredients

  • 1 1/2 cups banana, mashed
  • 2 large eggs
  • 1/4 cup white sugar
  • 3/4 tsp vanilla
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 2 cups milk
  • 2 1/2 cups old fashioned oats
  • 1 1/2 cups frozen blueberries

Instructions

  1. Preheat oven to 375 degrees F. Coat an 8x8 baking pan with cooking spray.
  2. In a large bowl mash the banana well.
  3. Stir in the egg, sugar, salt, baking powder and vanilla.
  4. Whisk in the milk.
  5. Add the oats and finally the blueberries.
  6. Pour entire mixture into pan.
  7. Bake for 40-45 minutes or until top is brown.
  8. Serve warm or keep refrigerated until needed.
Recipe Type: Breakfast
7.6.8
212

Preheat oven to 375 degrees F. Coat an 8×8 baking pan with cooking spray.
In a large bowl mash the banana well.

Stir in the egg, sugar, salt, baking powder and vanilla.

Whisk in the milk.

Add the oats and finally the blueberries.

Pour entire mixture into pan.

Bake for 40-45 minutes or until top is brown.

Serve warm or keep refrigerated until needed.