Two’s company, three’s a crowd. Not a problem when the crowd is three over-ripe bananas pushing their way to fame with chopped dark Belgium chocolate, and Nutella. This combination is all the rage and for good reason.

This was a five minute blog post, because unlike many other recipes presented here, this took very little effort. Every day this week, I glanced over at the bananas on the counter,  watching them turn riper and riper until they were nearly black. I picked them up  to throw them into the trash and my food sense stopped me. I remembered last year I a made banana pancakes topped with warmed Nutella and it was a big hit.

Just like that, my hand grabbed the Nutella and 40 minutes later, we had muffins and a little crowd of hands grabbing them. It was spur of the moment Nutella goodness.

I topped the muffins with some toasted chopped hazelnuts, but if I had to do it over, I would add crispy bacon or prosciutto like I did in this chocolate hazelnut bread pudding.

I shot a few pictures and it was done. It’s not usually like that. Sometimes I have a great idea brewing for weeks and it flops. Today, I didn’t think at all, and it worked.

I added about a teaspoon of Nutella to each muffin after they were scooped. You can always add more later if it’s not enough for your taste. Just microwave it first for about 10-15 seconds, before topping your muffin.

I love my stone muffin pan. 

If you like muffin liners, these silicone liners are great and resuseable.

Earlier in the day I asked Amy at the Fearless Homemaker what I should do with the bananas and it was suggested that I add them to her delicious no bake peanut butter energy bites.  I might just do that the next time. Tell me, how would you use three over-ripe bananas?

I also have an award winning banana bread. 

Banana Pancakes

More Muffins and Quickbreads from Spinach Tiger

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Banana Nutella Muffins

Banana Muffins with chopped chocolate and nutella make for a great combination.

Servings 12

Ingredients

• 1 cup all purpose flour
• 1 cup spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/2 cup sugar
• 1/2 cup plain yogurt
• 1/2 cup grapeseed oil or canola oil, or 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla
• 2 ounces dark chocolate chopped (can use 1/2 cup of chocolate chips)
• 1/4 cup Nutella or more
• chopped toasted hazelnuts for garnish optional

Instructions

• Mix together, flour, baking powder, baking soda, salt in one bowl. Set aside.
• Smash bananas with a fork. Add in sugar, eggs, yogurt, oil, vanilla.
• Add to flour mixture. Add in chopped chocolate.
• Scoop into muffin pan. Makes 12 muffins.
• Spoon in about 3/4 teaspoon of Nutella into each muffin. You can use more, if you desire.
• Bake at 350 for 25-30 minutes.
• Garnish with chopped toasted hazelnuts if desired.

Notes

Regarding flours, you can use either all-purpose flour or spelt flour, but I mixed them.
I like to use oil in my quickbreads and snack cakes. You can use melted butter in this recipe.
You can swirl more Nutella through the muffins if desired, or if you prefer, serve muffins with option of topping with more Nutella. I find these best served warm.

The post Banana Chocolate Chunk Nutella Muffins appeared first on Spinach Tiger.

It’s always a thrill and an honor when someone shares a special family recipe, especially when it won second place at the Tennessee State Fair.

This banana bread recipe comes from my friend Lisa’s husband, Ronnie. He handed me a sample of his legendary banana bread and a hand written recipe this past summer when I mentioned I wrote a food blog.  I left the gym with the banana bread in hand, trying not to eat too much of it, but it was irresistible… and I’m not the biggest banana fan.

Now some people will not share their recipes and I suppose that’s their business, but I think that’s rather silly. After all, who knows who baked the first banana bread or roasted the first pig. Now there are thousands of recipes for both, because someone shared what they did with others. As one good idea builds upon another, recipes evolve through many passes in many kitchens and vary by location as ingredients are available. Every cook puts their own touch into a dish and every hand creates something of their own. I believe every good cook is an artist, marrying chemistry and creativity.

That’s exactly what I learned as a faux artist. I would write down my recipes which were often complicated and multi-layered. Even with exact notes, I would have a hard time repeating that finish at a different job site.  It’s rare when a faux artist can produce the same exact finish twice, because it’s all about the day, the place, the lighting, and the mood of the artist. And yet, I knew faux artists who coveted their recipes and wouldn’t share them. The real class act professionals were always willing to share because they knew that it took more than a recipe to create a work of art. I sat in classes of 12 where we would be following instructions and all asked to create the same sample. Not one sample looked like the next. I doubt I could repeat this exact finish today. But, I know I could end up with something similar and related and equally as cool.

The above is an example of a several layer faux finish using many textures that was inspired by another artist, who was inspired by another artist. None of our finishes look the same, but are all creatively connected.

I think cooking and even baking (where more precise measurements are used) is also an artistic expression and I’ll bet that if fifty people made this banana bread, there would be a slight nuance to be noticed in all fifty. This is not to say this recipe doesn’t “work.”

It’s a great recipe, but there is a a range of variation that makes a finished dish belong to the cook who made it. And, who doesn’t adapt recipes, meaning changing something about it, whether it’s the ingredients or the technique?  I would venture to say that I change most every recipe to some degree to suit myself, even the baking recipes.  I tweaked the recipe a tiny bit but, it’s basically still Ronnie’s recipe. I usually always reduce the sugar, because most American cakes and pies are too sweet for me. I cut the sugar in this recipe by 25%.

He was very specific about not being specific. If you have coconut, add it in. If you want to add chocolate chips, nothing’s stopping you. If you love nuts, choose your favorites. I added in a dash of nutmeg and a teaspoon of cinnamon.

He did, however, say to crumble the nuts with brown sugar and bake them on top of the bread not inside. And, that is what makes this banana nut bread so special and so good looking.

Tell me, have you ever received a prize winning recipe from someone and would you share yours?

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Banana Nut Bread

This banana bread won second place in baking contest.

Course Quick Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 1/2 cups self-rising flour note: if you use all purpose, add in 2 1/4 teaspoons baking powder, 3/4 teaspoons salt
• 1 teaspoon cinnamon
• dash nutmeg
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 3 very ripe bananas
• 2 eggs
• 1 tablespoon vanilla
• 1/2 cup oil
• 1 cup nuts chopped coarsely (pecans or walnuts work well)

Instructions

• Mix the dry ingredients together.
• Mash bananas.
• Add in eggs, vanilla, bananas and oil and stir, but don't overmix.
• Back at 350 fro 50-60 minutes.

Notes

I cut the sugar by 25%. If you have a sweeter tooth, you can add in another 1/4 cup sugar. I added in nutmeg and cinnamon, which you add or delete, depending upon your taste.

The post Banana Nut Bread appeared first on Spinach Tiger.

My intention today was to bring you a post that was Spinach Tiger fit, light and healthy. But then I had a better idea.

Remember back when you were a child and you were eating your mom’s food. If you were lucky like me, your mother was a good cook, who cooked from scratch the old fashioned way with whole, fresh food in abundance. This is the kind of food that is not really fattening in and of itself because it doesn’t come in a box or a bag with a zillion preservatives, mystery chemicals and hidden sugar calories. The only reason it could be fattening is that it’s so good, you go back for two or three helpings. Back in those days, the food was real, delicious and served on a plate at a table without cell phones. People were not so fat.

I thought I would serve you up some of those good old fashioned comfort foods today. I stand by my philosophy that if you make this food the right way, one serving will be enough to feel happy and satisfied. And, if you must go back for seconds, just take a run around the block.

I make the above banana pancakes frequently adding a warmed nutella topping. This is the kind of Sunday morning breakfast kids will remember all their life and I discovered the recipe at Sophisticated Gourmet linked below.

Happy Mother’s Day to all the moms out there who have poured their heart and soul and good nutrition into their children. It’s funny because many of the bloggers below are not yet moms (some never will be because they are guys), but I think you see that someone wonderful influenced them in the kitchen.

Tell me, what dish do you most remember your mother for?

Banana Pancakes from the Sophisticated Gourmet
Hot Mustard Grilled Cheese from Sippity Sup
Shepherd’s Pie from the Left Over Queen
Chicken Pot Pie from Not Quite Nigella
Chocolate Cupcakes from Canelle et Vanille
Cinnamon Buns from Sabra at Spoonful
Sloppy Joe’s from the Duo Dishes
Eggplant Parmesan from The Italian Dish
Chicken and Dumplings from Macheesmo
Civil War Macaroni and Cheese from Simply Recipes
Banana Pudding from The Brown Eyed Baker
Spaghetti and Meatballs from Spinach Tiger
Peanut Butter and Jelly Cupcakes from My Baking Addiction
Peanut Butter and Jelly Panini from Panini Happy
Chicken Noodle Soup with Homemade Noodles from For the Love of Cooking
Deviled Eggs from Pinch My Salt
Pain Perdu (Real French Toast) from No Recipes
Whole Soft Cooked Eggs from La Tartine Gourmand
Cooking Between Mother and Daughter from La Tartine Gourmand
Cream of Tomato Soup from Whisk: A Food Blog
Meatball Lasagna, from me, Spinach Tiger
My Mom’s Twice Baked Potatoes from Sippity Sup
Perfect Pot Roast from The Pioneer Woman
Deep Dish Apple Pie from Souvlaki for the Soul

The post Banana Pancakes and Other Foods that Mothers Make appeared first on Spinach Tiger.