Carrort Banana Muffins
.. or at least that is what I call them (with a little dash of rum). So with a plethora of carrots and a little tired of making carrot juice (I prefer it without the pulp) I came up with these. Of course, if you do not throw an icing on them you can call them ‘healthier’. They are really easy to make and its just one bowl and cleanup is a cinch. No beating, no fussing, if this is your first time making muffins I would definitely use this recipe. I will say I could not find my grater so I did hand chop the carrots (not the best for getting the thinnest slivers but just as long as you do not have chunks of carrots.
Makes 24 mini muffins + 6 medium ones
- 1.5 cups all-purpose flour, spooned and levelled
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 ripe banana, mashed
- 1.5 sticks (3/4 cup) unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1 large egg
- 2 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1.5 cups grated carrots
Preheat the oven to 375F. Grease your muffin pans. I have silicone one but still grease them very lightly with the butter paper wrapper.
Melt butter, add brown sugar and stir to get the brown sugar all wet. Add the egg, yoghurt and vanilla and stir to mix. Add carrots and stir again. Add flour, baking powder, baking soda and salt and then stir with a spatula until the batter is evenly moist. Mash the banana and add it. Add a tablespoon of rum (optional – but so delicious if you do add it :-)). Stir again.
Using a cookie scoop (or your scooper of choice) fill the cases with the batter. These do not rise a whole lot so you can be generous with the scoops.
Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy the moist muffins!!
One of my favorite actors is John Barrowman (of Torchwood fame) and he published his Banana Bread recipe which I had saved off a long time ago. Well I finally got around to trying it out and decided to convert them into muffins. The recipe is really good and the muffins come out very nice and moist. A few were devoured right out of the oven with little oohs and ahhs!.
These are really simple to make and so quick to turn out for an early morning breakfast and they last a while too – well that is if you can stop yourself from eating more than one!.
Makes 12 muffins or 24 mini-muffins
- 10oz plain flour
- 1 tsp baking soda
- ½ tsp salt
- 4oz butter room temperature, plus extra for greasing
- 8oz caster sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 85ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp rum
Cream butter and sugar until light and fluffy. Beat in eggs one at a time until well incorporated.
Sift flour, baking soda and salt together. Fold into batter gently. Add butter milk and vanilla and mashed bananas and rum and fold until incorporated.
Divide among the muffin cups and bake at 350F for about 30 – 35 min or until a toothpick inserted into the center of a muffin comes out clean.
Here is a simple dessert especially when you have bananas. They are very simple to make. I used rum in the dessert as it pairs so well with bananas. You want to use firm bananas for this recipe as ripe or over ripe bananas will just collapse and become mush.
Makes 12 small glasses
- 2 tbsp cornstarch
- 3oz cream cheese
- 5 tbsp yoghurt
- 2 tbsp sugar
- 3 tbsp heavy whipping cream
- 3 ripe bananas, peeled, cut into slices
- 1 tbsp butter
- 1 tbsp banana liqueur
- 1 tbsp dark rum
- 2 cups heavy whipping cream
- 4 tablespoons
- 1 vanilla bean, split lengthwise, beans scraped out (or 1 1/2 tsp vanilla extract)
6 graham cracker cookies split in half
Beat the cream cheese, yoghurt, heavy whipping cream and sugar together until well blended. Divide equally among the 12 cups. Refrigerate for about 30 minutes or until set.
Melt butter in a saucepan. Put in the bananas and saute for just about a minute. Pour liqueurs over sauteed bananas and set aflame. Let it cool and then put on top of layer 1.
Combine cream, 4 tablespoons sugar in a saucepan. Scrape in seeds from vanilla bean; add bean. Simmer, stirring constantly until mixture starts to thicken. Take it off the so stove and stir every so often until it cools so you do not get a skin. Pour liquid into bowl; chill until cold. Then put on top of layer 2.
Take it out of the refrigerator about 15 minutes before you are ready to serve and top with a graham cracker.
One of my items this year for my thanksgiving potluck was banana pudding. A thanksgiving favorite of a lot of people. I made the banana pudding from scratch – its really simple and I used fresh vanilla beans. I got a whole bunch when I was in India and they were so cheap. And I will let you in on a little secret – buy them online. You will find a lot of places that sell a whole load of beans for a fraction of the cost.
Using a vanilla bean is really simple, you slit it down the middle and then scrape out all the seeds and add. How easy is that. Then you use the leftover pods in your sugar jar for vanilla flavored sugar. Even if you just use that sugar in tea or coffee its still quite delicious!
A variation on using vanila wafers is to use pound cake. This recipe is sized for a trifle bowl.
- 2 vanilla beans
- 2 cups whole milk
- 1.5 cup heavy cream
- 6 large egg yolks
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/2 cup rum
- 4 ripe bananas
- 1/4 stick of butter
Split the vanilla bean lengthwise and use the back of your knife or a spoon to scrape the seeds out of the pod (save the pod to make vanilla sugar). Put the vanilla seeds, egg yolks, milk, 1 cup cream and 1/2 cup of sugar to your kitchen aid bowl. Whisk until incorporated. Add sifted corn starch and whisk again (You can use your hand held egg beaters for this but why not use the kitchenaid when you have it!).
Pour the mixture into a saucepan. Heat the mixture between a low to a barely medium heat and stir the mixture continuously. Make sure that the mixture does not begin to boil. You want the mixture to come up to a gradual heat and it will thicken slowly. You will notice that your custard starts thickening after a while. Keep a close watch on it from this point on as you stir. Mine took about 18 mins to get done to the consistency I wanted it. Remember as you take it off the flame it will continue to thicken in the pan because of the heat. If you want it to stop plunge it into a basin of cold water and continue to stir because you want it all to cool evenly. Set it aside to cool completely.
Peel and slice the bananas. Put the butter into a frying pan and heat it gently. Once it melts add the 1/2 cup of sugar and stir. Then add the bananas ans stir letting them gently warm up. Once they are warm after about 2-3 mins. Turn off the gas. Pour the rum over the bananas and light it. Use a long handled lighter for this. The flame will go out quickly. Let this cool as well.
Whip the cream until stiff peaks form. Gently fold this into the cooled custard.
Put a layer of vanilla wafers on the bottom of the trifle bowl. Then spoon a layer of custard. Spoon bananas – repeat. Cover – use cling film and let the film touch the top of the pudding. Refrigerate overnight preferably.
I started making Banana Bread a while back after I tasted Beth’s moms Banana bread that she bought to work. She was kind enough to get the recipe for me since I was so crazy about it. I have tinkered with it numerous times and this is my most favorite version. Thanks Beth!
- 1 cup butter softened
- 1.5 cups sugar
- 2 eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 thawed ripe bananas (that were left in the fridge for about 2 days and then frozen)
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tbsp dark rum (or more if you like)
Cream butter and sugar until light and fluffy.
Add eggs one at a time and beat until well incorporated.
Sift flour, baking soda and salt together. Add to the mix in two batches mixing well.
Add mashed bananas and mix.
Pour into 2 greased lined pans (or unlined if you are using silicone pans)
Bake at 325 for 55 mins or less depending on your oven.