Entries Tagged as 'banana bread'

Martha Stewart’s Banana-Walnut Chocolate Chunk Cookies

August 7th, 2010 · No Comments

I had a bunch of overripe bananas to use up so I decided to research a banana cookie recipe. Normally I’d make banana bread, which I love, but I thought I’d try something new. Initially I found the recipe for Banana-Walnut Chocolate Chunk Cookies online, but of course, it is also available in my favorite cookie cookbook of all time, Martha Stewart’s Cookies. I don’t know why I even looked somewhere else!

I thought that the flavor of these cookies was good, but as far as the texture they fell apart very easily. Like some of them you could hardly even pick up with out just breaking pieces off. I had these at our Lost Finale party and there were others (Kate) who really enjoyed the cookies and wanted the recipe.. so I guess it’s a personal preference.

Banana-Walnut Chocolate Chunk Cookies
From Martha Stewart’s Cookies

In one batch find the flavors of two bakery classics: chocolate chips cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste. use a ripe banana, which has more concentrated flavor, and is easier to mash, than an unripe one. Makes about 3 dozen cookies.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks (I used chocolate chips)
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Note: I also added a thin slice of banana on the top of the cookie before baking.

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Butterscotch and Chocolate Banana Muffins

July 27th, 2010 · No Comments

After playing at Quinn’s house we went home for the night. We were still kind of stuffed from lunch, so I just made macaroni and cheese for dinner. Then we decided to bake some muffins. I had a bunch of overripe bananas in the freezer so I took them out and followed my basic banana bread recipe. Instead of nuts, we added butterscotch chips.

Jess was a big help. She mashed the bananas, beat the eggs, put the ingredients in the mixer, put the papers in the trays, put the batter in the papers, and decorated the tops of the muffins with chocolate and butterscotch chips.

We split one muffin that night while they were warm and then in the morning we each had one for breakfast. Here’s Jess having a morning muffin:

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Banana Toffee Almond Muffins

April 28th, 2010 · 1 Comment

I made these muffins generally from the same banana bread recipe that I’ve been using for years. This time I tossed in a half cup of toffee chips I had in the cupboard and about the same amount of a mix of semi-sweet and milk chocolate chips. And then I tossed in some almonds. I poured the dough into muffin papers, sprinkled each with more chocolate chips and almonds and then baked them for about a half hour. They were delicious, if I do say so myself. You couldn’t really taste the toffee at all, but the chocolate with the banana and the crispy nuts.. YUM!

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The Royal Hawaiian

June 15th, 2009 · 1 Comment

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We’re back from Hawaii. I had many updates while we were gone on Twitter and Facebook that gave a general idea of what we were up to. I still have many, many photos to go through, though. I guess I will just start at the beginning.

For our first week of vacation we stayed in Waikiki on Oahu at The Royal Hawaiian resort. This is a place we’d not normally consider staying because the price is way out of our league, but we were able to get a friends and family rate from a friend who works for Starwood and paid less than half of what The Royal Hawaiian usually charges. If you’re unfamiliar with the hotel, it’s the pink one. A lot of people visit Waikiki and remember “the pink hotel” but forget the name. This is the place! And it’s not just the exterior that’s pink, everything there is pink. The beach umbrellas, the staff uniforms, napkins, beach towels, wallpaper, key cards, everything. There’s no mistaking when you’ve wandered off to another resort.

the_royal_hawaiian_banana_breadWe arrived in Oahu on May 30 at about 9:30 p.m. but it felt much later. On Chicago time it was about 2:30 a.m. We were exhausted. We got our rental car (a Subaru) and made our way to The Royal Hawaiian. We were greeted by a team of bell boys and valets who took care of our luggage and our car. Before we entered the building I was given an orchid lei and Dallas a kukui nut lei. Then we were escorted into the lobby where we were seated in some really cushy chairs at a desk. No standing in line for a counter at The Royal Hawaiian. A woman came over to the desk to help us. The first thing she did was give us warm, moist clothes to wash our hands and face after a long trip. Next, a bell boy appeared and gave us a refreshing drink of hibiscus tea and acai juice. All the while we were checking into our room. The bell boy then took us and our luggage upstairs while he told us more about the hotel. When we got to our room a tray of homemade banana breads were waiting for us.

This elaborate initial greeting set the tone for our entire stay at The Royal Hawaiian. Everyone there did a great job of taking care of us and making sure our needs were met, from the bell boys to the valets to the front desk, to the beach staff and the bartenders. Not to mention that the Royal Hawaiian had just completed a $110 millon makeover. It was probably the nicest place that I’ve ever stayed and we got to spend 8 nights there. For Dallas it was special because in all the time he lived on Oahu, he never once set foot on The Royal Hawaiian grounds. It’s too expensive and locals don’t go there. I also liked the fact that The Royal Hawaiian is a very historic building and site.

It was nice to get the royal treatment and not pay the price for the room, but everything at the hotel and around it was still really expensive. I mean, $14 – $25 per day for wireless access is a bit ridiculous. Or how about $175 per day to rent a cabana? The fact that our hotel stores were Cartier and Furla and Bulgari, let us know we’d somehow wandered into the wrong neighborhood! We just had to be careful about room charges and we were all good. Livin’ like kings. Ha. More like trying not to blow our cover that we were a bit out of our league. Where’s the ABC Store? We talked a lot with the local staff who worked at the resort because that was more of our style.

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Hawaii’s tourism is really suffering in the poor economy right now. We heard that The Royal Hawaiian was the most full it’s been for a while and it was still only at half capacity. Kind of crazy, but no one had the money to blow, especially if you have to pay full price. I’d completely recommend staying at The Royal Hawaiian if ever you have a chance to. You’ll see more of the hotel in some of my upcoming posts.

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Just a bit of food porn

August 16th, 2008 · 1 Comment


Chocolate Hazelnut Banana Bread, Roscoe Village, Chicago

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