Banana Streusel Snack Cake

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I try to eat and cook as seasonably as possible, but when it comes to the banana (not really sure if there is a banana season), I use it all year long. We enjoy it in hot and cold cereals, fruit salads, sandwiches, frozen desserts, and of course, all by itself for a quick potassium boost.  But my favorite way to use bananas is in baking.  Banana bread is without a doubt the top baked banana good in our house, but this recipe is close behind.  It is lighter in texture than banana bread, yet it retains that great banana baked flavor.  Topped of with a sweet and buttery streusel (I ♥ streusel), this is a treat to enjoy not just as a snack as the recipe implies, but all day long.

Pumpkin Banana Bread

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Banana Bread-- it wears many hats.  There is the basic banana bread, then there is the chocolate version, the peanut butter, the tropical, the one with nuts, and so on.  But this one is putting on its Fall cap and taking a walk through the autumn leaves.  This is banana bread with the flavors and spices of Fall.  

Enjoyed for breakfast with a slathering of butter or a toasted slice for an after school snack, this loaf is moist, tender, and bakes up beautifully with a nice dome.  From the original recipe, I increased the amount of sugar and used some brown sugar for a deeper, sweet flavor.  I added vanilla and a splash of white vinegar, like I do in my regular banana bread, for a bright, clean banana flavor.  Not only is this a tasty spin on banana bread, but it just so happens to be low-fat.  Just a quarter cup of oil, one egg, and two egg whites is all that is called for.  I am not one to seek out low-fat recipes, but a recipe like this might be needed before we loosen up our belts for the upcoming holiday eats and treats!

Strawberry-Banana Smoothie

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I love smoothies.  They are quick and easy, kid-friendly, nutritious, really satisfying on a hot summer morning, portable, and extremely versatile when it comes to ingredients.  However, smoothie recipes are ones for which most do not have a precise recipe.  They fall more along the lines of "a little bit of this and a little bit of that".   I hope this recipe can provide a trunk of sorts that can support many different limbs and branches of ingredients that one might choose for his or her own personalized smoothie.  

I like to use yogurt and frozen fruit instead of ice (which can water a smoothie down) to achieve that frosty-like feel.  This time of year when berries are at their peak in the markets, I buy them in bulk and freeze them for future smoothies.  For the berries-- I wash and dry them, then lay them in a single, even layer on a parchment or waxed paper lined baking sheet.  I freeze them until solid and then place them in large one gallon freezer bags.  For the bananas-- I peel them first before placing them on the baking sheet to freeze.  When I am ready to ready to use one, I simply remove it from the bag and slice it with a sharp knife to make for easier blending.

Whether you are sipping leisurely while reading the morning paper ( yes, we still read tree bark in lieu of social media first thing in the am), drinking on the go, or trying to get your children (who are still adjusting to the early morning back to school start) out the door to catch the bus, smoothies are a quick and easy way to provide delicious and nutritious fuel for the body.

Banana Bread

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I often wonder how many recipes there are for banana bread.  From the mixing methods to the variations of ingredients, there seem to be thousands.  I make my share of these variations, but today I am sharing the recipe for my standard, plain ol' banana bread.  

My idea of a good banana bread is one with a tender cake, but not so moist that it is gummy.  So, with the goal of straddling this fine line, I use butter and bit of sour cream or yogurt.  I aim for a nice dome with a crunchy, sugary top.  To this end, I sprinkle the top of the unbaked bread with Demerara sugar.  I like for the mashed banana to be speckled throughout, not in chunks here and there.  To achieve that, I press my ripe banana through a potato ricer before mixing it in with the other ingredients.   My secret addition to really brighten the banana flavor is to add a splash of vinegar.  The end result for me--a perfectly textured and tasty banana bread that is just the right vehicle for a slathering of butter.

Banana Crumb Muffins

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Well, with all the chocolate and candy around here lately, the fruit on the counter got a little neglected.   So, what do you do with 3 rotting nicely ripening bananas on the counter?  Make Banana Crumb Muffins. 

These are perfect for breakfast and delicious for an afternoon coffee break.  They have a simple oat crumb and a subtle hint of spice.  But, the secret to these is a wee bit of vinegar.  Yes, I said vinegar.  I find that adding just a small amount to certain baked goods and savory dishes really brings out a brightness to the finished product.  It is a real flavor enhancer without leaving any harsh vinegar after taste.  So, next time you have some aged bananas on hand, turn them into these Banana Crumb beauties!