[CC – TWSBB] Nuts About Bananas

Ahh, bananas, such a fickle food.  They start out green, seem to take forever to get ripe and yellow, and then go brown in a blink of an eye.  I always buy a bunch with the hopes that I’ll eat one a day or something.  It never seems to work out.

 

 

 

 

 

 

 

 

Thus begins the cookbook challenge.

For the cookbook challenge, I’d intended to go through the recipes from the first to the last.  Since I had an immediate need to use up some bananas, I decided to see what recipes the book has.  It has two. :o

The first is a Banana-Nut Bread, the second is for Banana-Walnut Muffins.  The recipes are nearly identical.

Banana-Nut Bread ingredients: unsalted butter, sugar, bananas, 3 eggs, buttermilk, flour, baking soda, baking powder, nutmeg, salt, and nuts (recommendations: walnuts, pecans, or hazelnuts)

Banana-Walnut Muffins ingredients: flour, sugar, walnuts, baking soda, salt, walnut or canola oil, 1 egg, bananas, and buttermilk

Yeah, not really sure why there’s a difference.  The loaf has a bit more spice and the muffins are a little more liquid. I didn’t have any buttermilk on hand, and I hate buying it because I can’t ever buy it in the exact quantity I need.  I did, however, have buttermilk powder, so I used that.

In any case, both recipes called for 2-3 very ripe bananas.  Given I had 5, I used 2.5 per recipe.

Since the loaf said to use room temperature butter, I opted to start with the muffins while the butter warmed up.  The recipe said to grease 10 muffin wells and fill the other 2 with water to prevent warping.  I opted to use muffin liners and all 12 wells because the liners cut down on cleaning up.

I’m glad this cookbook lists weights as well as volumes – these days I measure exclusively in weight if possible, it’s so much more accurate.

While the muffins baked, I mixed up the loaf.  The consistency of the batter seemed…off somehow.  I’m not really sure what happened, but the loaf kind of “splooshed” in the oven, leaving a big mess on the bottom of the oven (i.e. it basically looks like it took a dump in my oven D:).

Regardless, both taste just fine.

Some tools of the trade.

My favorite measuring spoons. They stack and are magnetic. I think I found them at The Container Store.

My preferred spatula (from The Pampered Chef) and a muffin scoop. The muffin scoop is 1/4 cup, I believe, which helps scoop in the same amount of batter to each well.

Last, but not least, a shot of the rest of my gear. I love my cooking scale. Also, that extra mixing bowl for the Kitchen-aid Stand Mixer? Best. Purchase. Ever.

Now, the numbers.

Banana-Nut Bread

Makes 1 loaf in a 9×5 pan.  I’ll probably end up slicing about 12 slices.  ~282 calories/slice.  ~8 WW points/slice.

Banana Walnut Muffins

Makes 12 muffins.  ~260 calories/muffin.  ~7 WW points/muffin.

 

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