Best Blueberry Banana Muffins

I always think I can combine two or three recipes to come up with my perfect muffin. So far my attempts at a banana blueberry muffin that has yogurt and oatmeal and whole wheat flour in it have all baked up as little flavorless lumps.

I decided to adjust my sights a little. Banana and blueberry were givens, as those are two things I have in abundance because I cannot survive without an abundance of bananas (brown speckled and ripe) and blueberries (frozen- from my childhood home blueberry farm). Yogurt was in the fridge and whole wheat flour on the counter, so I decided to forego only the oatmeal. Which I suspect was the culprit anyway...

When I first started baking, Martha was my muse, and so it's only fitting that I turned back to her in this moment of need. Thus, I adapted her Healthy Banana Blueberry Muffin and found them AWESOME.

These muffins bake up fluffy with perfectly rounded tops, studded with blueberries and banana bits. They tastes buttery. Complex. Delicious. I ate like 4 within an hour of taking them out of the oven. I wish that was an exaggeration.

Blueberry Banana Muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 stick butter, room temperature

1/3 cup brown sugar, packed

1/3 cup granulated sugar

2 eggs

2 or 3 very ripe bananas, mashed- 3/4 cup

1/3 cup vanilla yogurt

1 tsp vanilla

1.5 cups blueberries (frozen is fine)

Preheat the oven to 350 degrees. Use a spray oil to grease a 12-cup muffin pan. You can also butter and flour the pan or use cupcake liners.

Mix the flours, baking soda and salt in a medium bowl. Mash the bananas and mix them with the yogurt and vanilla. In a large bowl using a hand mixer, or in the bowl of an electric mixer, cream the butter and sugars until fluffy (about 5 minutes). Add the eggs one at a time, mixing until incorporated. Alternate adding the dry and wet ingredients, mixing between each addition until just blended. Don't over-mix. Stir in the blueberries and divide the batter evenly among the muffin cups, filling each to the top.

I made a ripe-banana shrine to these lovely, lovely muffins.

Also, I've been listening to this song non-stop and I thought I'd share. Zach Hurd- Changing Landscapes

Spiced Whipped Oatmeal

I now present you recipe two from the healthy fixes series. It reminds me of oatmeal pudding. And we know that I'll eat anything that reminds me of pudding.

I was inspired to make whipped oatmeal by the blog Katheats. This girl is a serious oatmeal lover- check out her oatmeal tribute page; it's epic.

The Basic formula is this:

Make oatmeal with thin slices of banana, whisking like crazy during the second half of cooking.

Once you've mastered the (extremely complicated) basic formula*, the dish is highly customizable. You can use any kind of milk you want to prepare the oats and then add extras like spices, nuts, granola, peanut/almond butter, dried fruit, fresh fruit, yogurt or chia seeds.

* Its not extremely complicated, that was a joke.

Now, Why Oatmeal? I'll tell you.

Oatmeal boosts energy without adding a ton of calories and fat. It is a complex carbohydrate, which means you feel full longer and have energy longer than you would if you'd just eaten cake and icecream, or even something like a peach. This means the oat/banana combination packs a one-two punch: Energy spike from the banana, sustained energy compliments of the oatmeal.

Oatmeal contain more soluble fiber than whole wheat, rice and corn. The soluble fiber helps eliminate heart-clogging cholesterol, and reduces the risk of heart disease. Oatmeal also contains goodly amounts of vitamins A, B and E, protein, iron and calcium.

What's more, when you choose oatmeal for your breakfast, you are totally in control of what you put in your mouth. Unlike cereal, the only ingredient in rolled oats are OATS. Stay away from the flavored instant varieties... they're full of sugar and it really doesn't much longer to prepare the real thing.

Here is my super tasty decadent version:

SPICED WHIPPED OATMEAL

1/2 cup oats

1 cup vanilla silk almond milk

1 medium banana

1/2 t cinnamon

1/4 t cardamom

There's no sweetener even needed, because the banana and the vanilla almond milk is sweet.

Combine the almond milk and oats in a pot over low heat. Thinly slice the banana into the pot and let the oats warm, stirring occasionally. Once you start seeing some simmering action, get out your whisk and whisk until the banana is dispersed and unrecognizable as banana and the oats are at your desired consistency. Stir in the spices. Mmmm fragrant and spicy. After writing this post, I definitely know what I'm having for lunch today.

If you want to really mix things up, instead of spices, try adding 1/4 cup chocolate chips when the oatmeal is still hot and stirring them in to melt. You could also add a little bit of cocoa powder and a sweetener like agave nectar or honey instead of the chips.

Calories: 340 Fat: 2.5 g Sugar: 30 g

Banana-Lime Jam

Recently, some friends confessed that they are loathe to eat a banana in any less than perfect condition. They are so averse to banana bruises, strings and speckles that it even deters them from buying bananas at all. "What's the point?" they sigh in resignation.

I do not fear brown bananas. In fact, I usually buy massive bunches of bananas in the hopes that a few will dodge consumption and become soft, mottled and sweet.

I have no shortage of uses for these imperfect perfect fruits*, the easiest of which involves breaking into pieces and freezing in ziplock bags for use in smoothies or banana soft serve. My favorites are Hummingbird Cake and Blueberry Banana bread.

When I ran across this Banana-Lime Jam recipe in Cooking Light, I just happened to have some lovely ripe bananas on my counter. It was one of those times when I moved without thinking- I grabbed some limes and started squeezing.

Combine:

3/4 cup brown sugar

1/2 cup white sugar

1/4 cup fresh lime juice

in a saucepan. Bring to a boil.

Add:

Three peeled and sliced over-ripe bananas.

Reduce heat to medium and cook for 45 minutes, occasionally stirring and smashing the bananas with the back of the spoon. When thickened, remove from heat and stir in two tablespoons of butter. The jam will thicken more as it cools.

This jam is utterly delicious and reminds me of caramelized bananas. It would be fantastic on english muffins, and I really like it on whole grain breads. All the sugar preserves it very well, and mine's still doing fine in a jar in the fridge after a couple weeks. Ah! I just thought about banana jam on pancakes! Mmmmmm.

*My thoughts on the banana:

What an odd and lovely fruit. It requires no washing. No juices dribble down your arm when you take a bite. No messy fingers- it's got a built-in wrapper. Just grab and go. A perfect package of fiber, potassium, vitamin c and more.

Bananas are emulsifiers- they keeps ingredients from separating, keep things suspended, which is why they are so good in breads and cakes and smoothies, and you can often cut down or exclude eggs or butter because of this. What's more, they are the only fruit I can think of that is really opaque. Could bananas save the world?

The KING Cake

Elvis "The King" is known for eating grilled peanut butter and banana sandwiches; an immortal combination.

I just read that he often ate 12-15 sandwiches in ONE SITTING...that is DISGUSTING. According to wikipedia, he sometimes included bacon on his sandwiches as well.

I don't care what people say about it, I love wikipedia. I love it when one topic leads you to another, and before you know it, you're twenty pages deep, reading about Sid and Nancy or about the fattest 2 year old in the world, and you don't even remember how you got started, but boy are you well-informed.

Anyway, there is some very interesting information on Elvis...I would check it out.

This cake was inspired by three things: 1. The leftover caramel and pb frosting from our party. 2. The banana cupcakes from the party. 3. Elvis Presley.

The salted caramel and pb cream cheese frosting together was fantastic. I added a bit more pb, but the caramel gave it depth and a great flavor and the peanut butter wasn't overpowering as it can be sometimes.

I made the banana cupcakes into 2 9-in layers and it turned out beautifully. I spread chocolate ganache between the layers before the frosting, and I glopped it on top, too.

The people who are brave enough to try it in the restaurant just love it.

Banana Cake recipe by Baked.

Preheat to 325 and grease 2 9-in cake pans.

Ingredients:

2 3/4 cup AP flour

1 1/4 t baking powder

1 t baking soda

1/2 t salt

1/2 cup (1 stick) softened unsalted butter

1/4 cup vegetable shortening, at room temperature

1 3/4 cup sugar

2 t vanilla

2 large eggs

1 1/2 cup mashed very ripe bananas (for me it was 3.5 bananas)

1/2 cup buttermilk

Sift the flour, baking powder, baking soda and salt together in a large bowl and set aside

In an electric mixer, beat the butter and shortening together until creamy. Add sugar and vanilla and beat on medium speed until fluffy (about 3 minutes). Scrape down the bowl and add the bananas...beat until just mixed. Turn mixer to low, add the flour mixture, alternating with the buttermilk. Scrape down the bowl and beat again for a few seconds.

cupcakes: makes 24. Bake for 20-25 minutes.

9-in cakes: bake about 35 minutes.

So Many Options!

Our friend Spencer is going to school for Genetic Counseling in Columbia, SC. For the next couple months, he is on rotation at the hospital here in Augusta, so he is staying with us a couple nights a week.

So last night, we had a little party to introduce him around, and there was Satay Chicken, Mozzarella-Tomato-Pesto Sandwiches, Stuffed Mushrooms and CUPCAKES (of course.)

I made Chocolate Cupcakes, Banana Cupcakes, Peanut Butter Frosting and Salted Caramel Frosting, and let people mix and match.

First make some home-made caramel. My directions are on this blog here. Let cool to room temperature.

For the Frosting, I made a basic Cream Cheese Frosting to start.

Whip 1.5 sticks softened unsalted butter, 1 lb of cream cheese til smooth, then blend in a 1/2 cup heavy cream and 2 t vanilla. Then slowly add 2 whole pounds of powdered sugar.

We divided the frosting in half, and mixture one part with Peanut Butter (to taste, really.)

When the caramel is cool, mix it in with the other half.

These flavors are divine and cream cheese is TASTY.

Banana Cupcakes from Baked.

(see The KING post above)

Chocolate Cupcakes adapted from Martha. Makes about 12.

I was in a rush and put the sugar in the bowl with the dry ingredients, then tried to scoop it out and as a result, my creaming action was more like gravy. It turned out okay though.

Preheat oven to 350.

3/4 cup unsweetened cocoa powder

3/4 cup flour

1/2 t baking powder

1/4 t salt

1.5 sticks unsalted butter, softened

1 cup sugar

3 large eggs

1 t vanilla

1/2 buttermilk (original recipe called for sour cream, but I didn't have any)

Mix cocoa, flour, baking powder and salt in a bowl. Set aside. Cream butter and sugar for about 3 minutes, then add eggs one at a time, mixing well between each. Add vanilla. Scrape down the bowl, then add the flour mixture, alternating with the buttermik, beginning and ending with the flour. Scrape down the bowl and mix for a few seconds. Fill cupcake papers 2/3 and bake at 350 for 20-25 min, until a toothpick comes out clean.

"Mr. Banana Legs" by Cakelove

Here is the second attempt at the Banana Cake from Cakelove; this time i followed the recipe to the letter AND used my NEW KITCHEN SCALE!!! And really, why would you dirty all those cup measures when you could just pour everything into a bowl on a scale?

This cake lived up to the hype- it was lighter and more cake-like than any banana baked good I've ever had. Also, I discovered Rum Flavored Italian Meringue Buttercream, which may be the best thing I've ever had in my mouth. True story.

Bake at 350 for 25-30 min

Ingredients:

AP flour: 10 oz (or 2 cups)

potato starch: 1 T (I found this in this "healthy" section of Kroger, near the bulk grains.)

turbinado sugar: 1 T (I used Sugar in the Raw)

salt: 1/2 t

baking soda: 1/4 t

nutmeg: 1 whole (I used ground, not sure how much it is supposed to be)

* Mix these ingredients together and set aside

6 oz very ripe bananas (the book claims this is three, but according to my NEW KITCHEN SCALE, it is not quite 2. I went with the weight rather than number of bananas.)

3/4 cup half and half

1 T dark rum

* Blend or food process these ingredients for 30 sec or until smooth and set aside

6 oz (1.5 sticks) unsalted butter, softened.

21 oz (or 2 3/4 cup) extra fine sugar

4 large eggs

3 large egg yolks

Directions:

Cream the butter and sugar together at low speed until pale and fluffy, 3-5 min. Add the eggs and yolks one by one, blending fully between each. Alternate adding the dry and wet ingredients, in three to five additions. Add them quickly, don't bother waiting until each is fully blended. Do it in about one minute. Then blend at medium speed for 15-20 sec to "develop the batter's structure."

Spray the bottom of two 9 in cake pans, and divide the batter between the two. Bake until a skewer comes out clean, and remove from oven. Let cool for 30 min before removing from pan. Let cool completely, and refridge until ready to use.

Meanwhile, prepare the ganache and frosting. For the Ganache, as always, heat one part heavy cream then pour in 1.5 parts chocolate, let melt, and stir til smooth.

Then move onto the FANTASTIC FROSTING. And if you have a mixer, so easy.

1-1/4 cup sugar, divided

1/4 cup water

5 large egg whites

1 pound (4 sticks) butter, softened

3 T rum, or whatever other flavor you want to use.

In a small saucepan with a lid, combine 1 cup sugar with 1/4 cup water. Stir thoroughly and put the lid on. Heat at medium-high heat while you put 5 large egg whites in your mixer. Whip these up into stiff peaks, which should on take a minute or two.

Keep an eye on your sugar. You don't want it to turn golden, but you do want it to reach the temperature of 245. I don't have a candy thermometer, so I wait til I think it's about to turn gold. Is it the best system? Probably not. Has it worked so far? Absolutely.

When stiff peaks form in the eggs, add 1/4 cup sugar, while the mixer is running. When the sugar in the pan is hot enough, slowly add the syrup to the egg whites, again, while the mixer is running.

Reduce the speed to medium and run for about 5 min, until the mixture has cooled.

Add the softened butter, one tablespoon at a time. When all is added, increase the mixer speed to high again for a couple minutes to make sure the frosting is smooth. Add your flavor, in this case, RUM:) Aaand you're done!

To assemble:

Remove the cake from the fridge, and doctor it up with a knife. You might want to rub off all the brown parts- the overdone crumbs. You might want to cut off the top of on of the cakes for an even layer.

Then brush the tops of each layer with Chocolate Ganache, and put sliced bananas on what will be the bottom layer. Put these in the freezer for a few minutes to harden the chocolate so it's easier to spread the frosting on it without making choco-streaking frosting.

When it's ready, spread a thick layer of meringue on the bottom layer, and then place the top layer. Spread a thin "crumb coat" of frosting over the entire cake, to seal in any troublesome crumbs. Refrigerate or freeze for 5 or so more minutes to harden the coat.

Finally, spread the meringue all over the cake, making interesting textures or keeping it smooth. And you're done!

Final Thoughts:

1. DEFINITELY serve this cake at room temp. The frosting becomes harder and somehow brittle when cold. It is a constant conundrum that the cakes at the restaurant have to be stored in the cold case, and so are not served at the optimal taste temperature.

2. The cake, the ganache and the frosting are all amazing, phenomenal, even when they exist by themselves. When combined, there is somewhat of a disconnect. To me (and Eric, who usually declines to comment on such things), they don't exactly complement each other- the frosting is very light, but does fight for attention with the denser cake. So maybe you and I can find different uses for these delicious elements. That said, it's still a great cake and worth the time and the calories.

Hummingbird Cake

I have only just learned what Hummingbird Cake is- from an unearthly experience at Bollweevil's Cafe here in Augusta. Go there. Eat Cake.

Think of a Carrot Cake with cream cheese icing, and then take out the carrots, replacing them with crushed pineapple, pecans, cinnamon and ripe banana. I wasn't enthralled with the idea at first, but let me tell you, one taste will release you from any hesitance you may be feeling right now.

I made a cake for the restaurant, and cupcakes for me. I sadly did not capture the finished cake, but if there's anything left next time I go in, I'll snap a shot.

I used this recipe, but I added more pineapple, less banana and less oil. I left out the nutmeg cause I couldn't find mine in the cabinet! I really need a spice rack.

Hummingbird Cake

Cake:

• 3 cups all-purpose flour
  
• 2 cups granulated sugar
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking soda
  
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon nutmeg
  
• 3 eggs, beaten
  
• 1 1/4 cups vegetable oil
  
• 1 1/2 teaspoons vanilla extract
  
• 4 oz crushed pineapple, well drained
  
• 1 cup coarsely chopped pecans
  
• 2 cups very ripe bananas
  

Frosting:

• 16 ounces cream cheese, softened
  
• 1 cup butter, room temperature
  
• 2 pounds confectioners sugar (I know, I know)
  
• Extra nuts for garnish (if desired)
  

For the Cake: Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and the pecans (saving a few to garnish the top of the cake). Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

For the Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar a little at a time (you might not need all of it--it's always easier to add more than to remove it!), beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top with leftover pecans (or you might want to add more if you like a crunchier cake-top).

UPDATE: I now make the following changes for perfect hummingbird cake:

1 cup of oil instead of 1 1/4.

8 oz pineapple instead of 4 oz.

and for the cream cheese frosting, if you like yours tangier than sweeter, try 3 8-oz packages of cream cheese, 2 sticks butter, and one pound of powdered sugar rather than the amounts listed above.

I used food coloring in the icing, and not as much confectioner's sugar. Just add it slowly and stop when you're satisfied. I experimented with different icing tips and techniques. I'd like a bigger round tip, but I can't find one anywhere around here.

I like to pretend that these cupcakes are really healthy.