Banana Bonanza

Lurking in the deep recesses of our kitchen was something that no one wanted to deal with. No, it wasn’t a dirty or broken appliance, it was bananas. The over-ripe, brown-spotted, mushy kind that no body wants for lunch, or a snack, or really even to eat at all. How do you solve a problem like this? Well, I bake! I made banana biscotti and Crazy Good Banana Oat Muffins with Maple-Nut Topping. The biscotti was a recipe from and the muffins were my twist on the classic Betty Crocker recipe. Both banana baking end-product were good. The biscotti was like toasted banana bread, but harder, and the muffins were really good, too. I have posted the recipes below.

Banana Biscotti

Altered from


1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

Two mashed bananas(3/4 cup)

1 teaspoon vanilla

1 large egg

Preheat oven to 350F and line two baking sheets with parchment paper. Combine flours, baking powder, salt, sugar and cinnamon. In another bowl combine remaining ingredients. Pour the dry mix into the wet mix and stir until combined. Divide the dough in half and form two 8-inch logs. pat down to 1/2 inch thickness.(This part was slightly difficult for me and I required a little bit of flour to combat stickiness.) Bake in the oven for 15 minutes. Turn the oven down to 250F and cool the logs for 10 minutes. Cut logs into 12 slices each and lay cut side down on cookie sheets. Bake for 10-12 minutes on each side depending on how crisp you want the biscotti to be. Remove from oven to cooling racks. Enjoy with tea, coffee or milk. Yields 24 biscotti.

The Biscotti

Crazy Good Banana-Oat Muffins with Maple-Nut Topping


1 large egg

1/3 cup milk

1/3 cup vegetable oil

1 cup all purpose or whole wheat flour

1 cup oats

1/3 cup packed brown sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups mashed banana

1/4 cup pineapple(mashed into the bananas)optional


1/2 cup oats

Scant 1/4 cup brown sugar

1-1 1/2 Tablespoons pure maple syrup

Dash of ground cinnamon

Handfull of chopped nuts

Heat oven to 400F. Line muffin tins with baking cup or grease bottoms only. Beat egg in large bowl, stir in milk, oil, bananas and pineapple. In separate bowl combine remaining ingredients. Briskly stir flour mixture into the wet ingredients, just until combined being careful not to overmix. Fill muffin cups 2/3 full. Prepare the topping by combining all ingredients except maple syrup. Gradually add maple syrup gradually until the  mixture is crumbly, but not to dry or moist. Sprinkle over the muffins and bake for 15 minutes then check with a toothpick for doneness. If still gooey in the center place muffins back into the oven for 3-4 more minutes. Repeat if neccessary. Remove immediatly from pan onto cooling racks. Serve warm or lightly toasted with(or without)butter, they go well with milk. Yields about 18 medium muffins.


Honey-Nut Topping-Subtitute honey for the maple syrup in the topping.

Banana Muffins with Maple(or honey)-Nut Topping-Substitute one cup of flour for the oats in the muffin mix.

The Muffins


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Filed under Breads, Sweet

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