Whole Wheat Banana Bread..or Muffins

IMG_9105 whole wheat banana muffins by twocarolines[/

This time of year I like to walk the neighborhood with baked sweets in hand because it’s beautiful outside and people really like you when you bring them treats like this whole wheat banana bread. It’s also fantastic as muffins- both ways shown below. This is my own recipe, it’s so easy and good, plus it’s a great way to sneak some flax and fiber into your kids breakfast.  Not that it’s entirely virtuous, but breads and muffins that don’t taste good are a waste of everyones time.  If you don’t have ground flax or wheat germ you can substitute with bran, or just a little more whole wheat, this recipe is very forgiving and it’s begging to be messed with so have at if you want to add some fruit, top it with raw sugar, or add some chocolate chips, which I do quite regularly because: obvious.

1/3 cup coconut oil (you can use vegetable oil or butter as well)

2/3 cup sugar

1/3 cup brown sugar

2 eggs

3 medium sized banana’s mashed up

1 teaspoon vanilla

3/4 cup all purpose flour

1/2 cup whole wheat flour

1 tablespoon whole wheat flax

2 tablespoons wheat germ

1 teaspoon baking soda

3/4 teaspoon salt

(if you’d like add 3/4 cup chocolate chips, nuts, blueberries, raisins, or whatever sounds good to you!)

Preheat oven to 350 degrees and grease a loaf pan -I also make a parchment sling, or a muffin tin or use cupcake liners and spray just a bit in the bottom of each.

Mix the oil, sugar, and eggs one at a time and vanilla.  In a separate bowl mix up the flours, flax, wheat germ, baking soda and salt.  Add dry ingredients and banana in 3 batches taking turns until it’s all incorporated.  If you’re adding any extra’s do that last.

For bread fill loaf pan 3/4 full and bake about 55 minutes depending on the size of your loaf- start checking if a toothpick comes out with only a few crumbs around 45 minutes. For muffins fill muffin tins about 3/4 full and bake for 17-20 minutes until a toothpick comes out clean.  You can freeze what you don’t eat the first day – I wrap them individually in plastic wrap and freeze for up to a month.

Caramelized Banana Coconut Chocolate Bread

You read that right – banana’s, coconuts, AND chocolate! When I see a recipe that combines all of the two Caroline’s very most favorite flavors I pretty much drop everything, turn on the oven and make that dessert with a quickness.  My sister 1.0 discovered this one and seriously, it did not disappoint.  I healthed it up slightly by adding some flax and wheat bran, but you can link to the original if you’d like.  I thought the few changes I made turned out incredible, it had such complexity of flavor with the unique caramelized bananas and the earthy sweetness that’s natural in whole grains like wheat bran and whole wheat flour then theres this melty chocolate and coconut giving you awesome texture and such a great flavor combo.  Yes, caramelizing the bananas is an extra step from regular old banana bread, but trust me, all that dark gooey goodness makes for an incredible loaf of sweet bread.

4 over-ripe bananas 2 tablespoons honey
3/4 teaspoon cinnamon
1 cup whole wheat flour (I used the trader joes “white whole wheat” and it was fantastic)
1/4 cup wheat bran (or wheat germ)
1 tablespoon ground flax seed
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/3 cup coconut milk (I used the almond coconut milk combo because that’s what I had around and it worked great)
2 tablespoons greek yogurt (or sour cream)
1/2 cup coconut oil (you could sub with any vegetable oil)
1 teaspoon vanilla extract
4-5 ounces chocolate chips or chopped dark chocolate
1/2 cup sweetned flake coconut (toast if you would like by putting in your hot oven for about 4-5 minutes until lightly brown)
2 tablespoons unsweetened coconut flakes for the top

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper (you could also use a silpat but parchment is handy for getting all the delicious bits into your bread dough).  Peel the bananas and lay them flat on the baking sheet.   Drizzle each with honey and then sprinkle with cinnamon.  Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized.  Remove from the oven and let cool 5-10 minutes.  Once cool enough to handle, mash the bananas and set aside.  Reduce oven to 350 degrees.
  2. Spray a 9×5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the whole wheat flour, wheat bran, flax, all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.

  3. In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk, yogurt (or sour cream) and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.

  4. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), you may want to tent the bread with aluminum foil.

  5. Remove and let cool a solid 20 minutes before cutting, if you can handle it, the smell is incredible and the taste will rock your world!  Keeps for 3-5 days covered.

Recipe adapted from Half Baked Harvest Toasted Coconut Chocolate Chunk Roasted Banana Bread

Banana Pecan Muffins

IMG_2690

Banana Pecan Muffins by twocarolines.com

You guys as I tell you about these epic muffins there is an entirely different banana bread recipe baking in my oven, right this minute!  It’s fair to say we are not balanced in our coverage of awesome banana related recipes, but so far, there have been no complaints, because we only post the very best ones!  These are my Mother and Father in-law’s number one favorite from the genius kitchen of Tyler Florence.  They have SERIOUS banana flavor because of the method of pureeing some of the banana’s and leaving the rest in chunks that combined with the pecans make for an amazing texture.  The recipe is for a banana bread, but muffins are easier for my family so we often go that route.  If you choose to make the bread just bake until doneness about an hour and 10 minutes which makes for beautifully caramelized edges.  You will love them!

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans finely chopped

  1.  Preheat oven to 350 and line or spray a standard muffin pan.
  2. In a large bowl, combine the flour, baking soda, and salt, set aside.
  3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.  With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.  Add the melted butter, eggs, and vanilla; beat well and scrape down sides of the bowl.  Mix in the dry ingredients just until incorporated; no need to overly blend.  Fold in the nuts and the mashed bananas with a rubber spatula.  Pour the batter into the prepared muffin tin filling 3/4 the way or into your loaf pan.
  4. Bake for about 20-25 minutes for muffins an hour and 10-15 for loaf – until golden brown and a toothpick inserted into the center of the loaf comes out clean.  Rotate a time or two for even browning.
  5. Cool the muffins in pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing.  If you make the bread, Tyler recommends you toast it and dust with confectioners sugar for a special treat.

Recipe adapted from Banana Bread with Pecans Tyler Florence Food Network