Fluffy and Moist Sour Cream Banana Bread (Whole Wheat option)

This morning, I volunteered for the "Breakfast for Learning Program" at my older kiddies' elementary school.   Through generous donations from the community, school and the Parent Advisory Committee (PAC), our children's school can offer a simple breakfast for those who come to school hungry.  The PAC helps purchase and provide juice, milk, yogurt, cereal bars, cinnamon buns and muffins.  Depending on the volunteer, someone can make pancakes or waffles for a hot breakfast!  

  

Since this was my first gig for the year, I simply set out the usual milk, fruit, juice and store bought bran muffins.  To test the waters, I also brought a batch of my sour cream whole wheat banana bread.  I made them into mini muffins, mini loaves and a big loaf.  I was OVERWHELMED by the response!  When I ran out of mini muffins, I cut up the last loaf and it was GONE IN SECONDS.  Wow.  

This is another one of those recipes that I have been using for over 10 years.  Great for gift-giving and Christmas.  I think the secret is the moistness and fluffiness from the sour cream. 

What can a creative mom do to get school kids try whole wheat banana bread?  For marketing purposes, I added some chocolate chip garnish, so they can try my home baked goodies.  And sprinkled a wee bit of cinnamon sugar on top... I got rave reviews!!!  No one noticed that I used half whole wheat flour in the recipe.  

Fluffy and Moist Sour Cream Banana Bread

makes 4- 7"x3" loaf pans

3/4 cup butter (I used non-hydrogenated soft margarine)
3 cups white sugar (I decreased to 2 1/2 cups)
3 eggs
6 very ripe bananas, mashed (I used 5 large ripe bananas)
1 (16 ounce/2 cup) container sour cream (I have used light sour cream, plain yogurt and combination of both)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups all-purpose flour (2 cups whole wheat flour + 2 1/2 cups all-purpose flour)
1 cup chopped walnuts, optional (I used chocolate chips in the batter + on top instead)

Preheat oven to 300F.  Grease four 7x3 inch loaf pans.

In a large bowl, cream butter and sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.  Stir in nuts (or chocolate chips, if desired). Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

- Adapted from Allrecipes.com:  Sour Cream Banana Bread

Note:  I have baked this as mini muffins, muffins, mini loaves and in loaf pans.  It is a very flexible recipe that can handle substitutions and changes, if needed.  I have also baked this at 350F for mini muffins and mini loaves.  Please check the times accordingly so you don't overbake!  

Mini muffins made without any nuts or chocolate chips. 

I had to promise the school kids that I will bring more next time!  I couldn't cut my last loaf fast enough for them!  That is the biggest form of flattery for this mom!  They really made my day.

Have a wonderful day!

Enjoy!

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Maple Yogurt Banana Muffins

It has been too long since I posted a recipe!   We had a huge change in routine ever since we started karate and violin lessons for all 3 children and mommy!  On top of that, I have been getting my flower beds and veggie patches ready for our short and late growing season.  No wonder I'm tired these days...  

Whew!   

I had a craving to make banana muffins.  Is that an odd notion? Even with my sudden food allergies, I still like to bake things I cannot eat.  It's the act of baking that makes me happy.  I pray that one day, my body will heal itself and I can enjoy the same foods as my family.  In the meantime, it hasn't stopped me from making their favourite classics, like banana muffins. 

I used my Honey Whole Wheat Banana Muffins recipe and used maple syrup and plain yogurt instead of honey and buttermilk.  Hubby had the difficult task of tasting these muffins and he declared them "good".  The children enjoyed them too with a glass of milk after school snack.  They were also convenient for a quick and easy breakfast.   

Maple Yogurt Banana Muffins

makes 12 regular sized muffins 

1 ½ cups whole wheat flour

½ cup wheat germ

2 Tbsp ground flax seed

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 large egg

1/3 cup maple syrup

1/3 cup plain yogurt

1 tsp vanilla extract

¼ cup canola oil, melted butter or coconut oil, melted (I used melted butter)

4 bananas, mashed (between 1-2 cups, it's a flexible recipe!)

Preheat oven to 400F

Mix all dry ingredients together.  Add egg, maple syrup, yogurt and vanilla to the dry ingredients.   Add bananas and melted butter.  Mix until the ingredients are well blended together. 

  

Scoop batter in 12 greased or lined muffin tins, each about ¾ full. 

Bake about 15 min or until until done. Check the muffins around 10-12 minutes.  Mini-muffins were done around 10-12 minutes, so check accordingly.

 - Adapted from 100 Days of Real Food:  Whole Wheat Banana Bread

My kiddies prefer the "mini" muffin size for their little hands.  I filled each greased mini muffin cavity up to the top.  I was able to make 24 mini muffins and 2 regular sized muffins in paper lined ramekins.  The mini-muffins were done baking around 10-12 minutes.  

Enjoy!

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Carrot Apple Coconut Muffins

Another Snack Day approaches for Nessa tomorrow and I decided to make Carrot Apple Coconut Muffins from Weelicious.  It is such a great resource for healthy snacks and meals for toddlers, babies and the whole family.   

To make life easier, I used my Cuisinart food processor to grate the carrots and apple.  Earlier today, I used it to make some roasted garlic and sundried tomato hummus.  

 

This recipe makes 30 mini-muffins but I made 24 mini muffins (as per my mini muffin pan) and 6 regular sized muffins. After filling my mini muffin pan, I used the remaining batter to fill 6 regular sized muffins in 4 oz custard ramekins lined with paper muffin liners.  

Carrot Apple Coconut Muffins

makes 24 mini muffins + 6 regular sized muffins

• 1 1/2 cups all purpose flour 
•  (I used 1 cup whole wheat flour + 1/3 cup wheat germ + 2 Tbsp flaxseed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/3 cup milk (I used 1/3 cup sour cream)
• 1/4 cup vegetable or canola oil
• 1/2 cup honey 
• 2 large eggs
• 1 teaspoon vanilla extract

• 2 carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)  (I forgot to peel my apple.  I ended up with 1 cup grated apple with great results)

1/2 cup unsweetened coconut flakes

1. Preheat oven to 350 degrees.  Combine the dry ingredients in a bowl.  In a separate bowl, combine the wet ingredients.  Slowly add the dry ingredients into the wet and stir to combine.  
2. Mix in the grated carrots, apple and coconut.   Place 1 tbsp of batter into greased mini muffin tins.  Bake mini muffins for 10-15 minute.  Regular sized muffins for 15-18 min for until toothpick comes clean.  Serve.

- Adapted from Weelicious:  Carrot Apple Coconut Muffins

My youngest couldn't wait to get her hands on one!  It was a hit!!  Hubby and the kids approved of this recipe (even when I used a blend whole wheat flour/wheat germ/ground flaxseed instead of all purpose flour).  The kiddies ate 2 mini muffins each and wanted more.  I had to hide the rest to bring for Snack Day tomorrow! 

Enjoy!

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Homemade Pizza Crust

Busy! Busy! Busy!  That describes my household the past 2 weeks.  I haven't had the chance to sit down in front of the computer.  I've been pretty exhausted chasing after the kiddies since their summer holidays started!  

The children started their summer holidays at the end of June.  I'm not used to having all three at home everyday!  Hubby is also taking some time off work this month too.  So far, we have enjoyed spending our time together as a family:  in the garden, day trips, bike riding, going on walks, playing in the kiddie pool and picnic meals. 

Since we were spending the whole day at home, I decided to make homemade pizza with the kiddies' favourite toppings.  This is another recipe that I have been making for almost 10 years.  I love making bread and pizza dough but it does take a little time and planning.  To make things easier, I dumped all the ingredients into my bread machine on the "dough" setting in the late morning and by lunchtime, the pizza dough was ready to be baked.

Unfortunately, my bread machine stopped working properly during this batch. It was making grinding noises while mixing erratically.  Thank goodness, this recipe is very forgiving.  I have made this recipe by hand, mixer and bread machine with good results.  I am so disappointed that my bread machine only lasted 4 years!

I used 100% whole wheat bread flour this time.  It is also wonderful with all-purpose flour or a combination of whole wheat and all-purpose.  A very flexible recipe.  

I rolled out my crust as thin as I could.  Instead of the standard red tomato sauce, I used up an opened jar of roasted garlic alfredo sauce and mixed in some tomato paste.  Toppings were: ham sausage, pepperoni, red peppers, olives, fresh pineapple, sauteed veggies (spinach, onions and mushrooms), and 4-cheese Italian shredded cheese blend.  Baked in the oven at 450F for 15-18 min, depending on the thickness of the crust and toppings. 

Jay's Signature Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour (I used whole wheat bread flour.  Can also use a combination of all-purpose and whole wheat flour too)

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.  (Instead, I dumped all the ingredients into the bread machine according to the manufacturer's directions on "Dough" setting).

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). (I baked mine at 450F).  If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

- Adapted from Allrecipes.com: Jay's Signature Pizza Crust Recipe

Enjoy!

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Fresh Strawberry Scones

I had some fresh strawberries that were begging to be made into something yummy!  Inspired by the Queen's Diamond Jubilee, I thought that Fresh Strawberry Scones would be wonderful with a cup of tea in this rainy June weather. 

They turned out lovely!  I made 2 batches (28 scones total) and after sharing some, there are only 4 left! 

They were pretty easy to make.  With a pastry blender, cut the diced butter into the dry mixture.

Cut the butter down to the size of peas and the flour mixture looks like coarse crumbs.   

Dump the yogurt and egg mixture into the bowl and toss around with a fork.  Don't worry if the dough is in shaggy clumps, it will come together.  

 Look at the luscious, juicy strawberries! 

Add the dice strawberries to the dough and gently toss around with a fork.  

The diced strawberries are pretty delicate, so use a light hand in mixing in the fruit with the dough.

Pour the unformed dough onto a lined baking sheet.  I used my Silpat liner.   

Use your hands to pat all the strawberries and dough in a rectangular shape.  

Carefully cut the dough into the shape and size as desired.  Make sure the liner is not damaged. I used the edge of my silicone spatula/flipper to cut the dough. 

 Ready for the oven!

Bake at 400F for 12-15 minutes, until golden.  From this batch, I was able to cut out 14 scones.  

Fresh Strawberry Scones 

1 cup whole wheat flour

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, diced
1 cup diced fresh strawberries
1/2 cup non-fat plain yogurt
1 large egg

1/4 cup icing sugar

1/2 tsp milk (or more if necessary)

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and baking soda.  Add diced butter and use a pastry blender or two knives to cut the butter into the dry mixture until it resembles coarse meal with pea sized butter pieces.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar (optional). Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 12-15 minutes. Cool for 5 minutes and serve warm or at room temperature. 

To make icing glaze:

Add 1/2 tsp milk to icing sugar and mix.  Add extra 1/4 tsp milk at a time if needed. Drizzle the icing over the cooled scones.  Another option is to place icing in a ziplock bag, snip a tiny corner and pipe the icing on. 

- Adapted from Allrecipes.com: Simple Scones

  

Enjoy!

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Whole Wheat Buttermilk Pancakes

For the longest time, my kids did not like pancakes!  Until I found the perfect buttermilk pancake recipe.  They loved the light and fluffy texture only real buttermilk gives.  I always thought that a reasonable buttermilk substitution was to add vinegar or lemon juice to milk.  However, there was actually huge difference in taste and texture.  The pancakes turned out softer, lighter, fluffier and very tender.  After all these years of baking, I have concluded that there is no substitute for real buttermilk!

Now that I got the kiddies to finally eat pancakes, I wanted to make them with whole wheat flour.  So I used a combination of whole wheat flour and wheat germ to lighten the texture.  With this recipe, I made 35 pancakes, using 1/4 cup batter for each pancake.  Yes, it makes a lot but I freeze about half the batch on a parchment lined tray in a single layer and then it goes into a freezer bag.  I always have pancakes on hand for quick breakfasts.  30 seconds in the microwave to thaw and heat a few pancakes and I'm done. 

Pancakes used to be so tedious to make in a frying pan.  I took a chance and ordered a reversible grill/griddle that spans over 2 heating elements on my stove.  I bought this Nordicware brand from my local kitchen specialty store about 5 years ago and I still use it on a regular basis.  It's so much fun to flip 8 pancakes at a time!

 Whole Wheat Buttermilk Pancakes

2 1/4 cups whole wheat flour

3/4 cup wheat germ
3 tablespoons white sugar (I used coconut sugar)
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3 cups buttermilk
3 eggs
1 tsp vanilla
1/4 cup butter, melted

In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk and eggs. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, and then mix in melted butter last. Using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from Allrecipes.com: Buttermilk Pancakes II

Please pass the butter and maple syrup! 

For more breakfast ideas, check out Breakfast Ideas Monday.

Enjoy! 

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Honey Whole Wheat Banana Muffins

I told my kids that the brown spots on ripening bananas were "brown sugar spots".  The more spots, the sweeter they are... and that's how I got my kiddies to eat bananas as they ripened.  So if I want to make banana bread or banana muffins, I have to hide my ripe bananas or else they would be all gone!

I had 4 bananas that were ripe for baking.  I was inspired by my friend's gorgeous Banana Chocolate and Peanut Butter Muffins!  Alas, I am allergic to chocolate and hubby and the kids are allergic to peanuts.  Instead of chocolate and peanut butter,  I used different ingredients.  My last batch of whole wheat blueberry bran muffins turned out really good and moist, so I'll go whole wheat again.

I used a basic whole wheat banana bread recipe and made my modifications from there.  I wanted to use whole wheat flour, wheat germ, ground flaxseed, buttermilk, honey and coconut oil.  For more information about coconut oil, visit Dr. Oz's article on the Benefits of Coconut Oil.  

The result?  A very pleasant, not too sweet, moist and healthy banana muffin that my family enjoyed.  I will make this one again.  

If you are expecting a super fluffy, sugary sweet and intense banana flavoured muffin/cupcake, this is not it.  I told hubby that the muffin has the taste of honey whole wheat bread with a kiss of banana.  I find that the banana flavour intensifies when they are super ripe and a lot of sugar is added.  

Honey Whole Wheat Banana Muffins

1 ½ cups whole wheat flour

½ cup wheat germ

2 Tbsp ground flax seed

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 large egg

1/3 cup honey

1/3 cup buttermilk

1 tsp vanilla extract

¼ cup canola oil, melted butter or coconut oil, melted (I used coconut oil)

4 bananas, mashed (between 1-2 cups)

Preheat oven to 400F

Mix all dry ingredients together.  Add egg, honey, buttermilk and vanilla to the dry ingredients.   Add bananas and melted coconut oil.  Mix until the ingredients are well blended together. 

  

Scoop batter in 12 muffin tins, each about ¾ full. 

Bake about 12-15min until done. Check the muffins around 10-12 minutes. Mine were done at 12 minutes.   

- Adapted from 100 Days of Real Food:  Whole Wheat Banana Bread

 Enjoy!

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100% Whole Wheat Chocolate Chip Cookies

Here is another classic treat in our household:  whole wheat chocolate chip cookies.  I used the famous Toll House cookie recipe and changed it a little.  I couldn't help myself. I made them with whole wheat flour!  

I have seen many chocolate chip cookie recipes that use a blend of whole wheat and all-purpose flour.  Instead, I used all whole wheat flour and omitted the salt. 

Ever since I made them 100% whole wheat, it has been my reliable and most trustworthy chocolate chip cookie recipe for over 5 years.  The true test was when I made these cookies for my son's 4th birthday party, over 3 years ago.  I baked these cookies and the children ate them without noticing that they were whole wheat!  
  
It helped that I put one Smartie candy in the middle of each cookie.  No complaints at all!  They still have loads of fat and sugar, so consider them a heartier treat. 

  
Whole Wheat Chocolate Chip Cookies

2 1/4 cups whole wheat flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened (I used 1 cup soft non-hydrogenated margarine)
3/4 cup granulated sugar (I used 1/2 cup granulated sugar)
3/4 cup packed brown sugar (I used 1 cup brown sugar)
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips (I used 1 cup chocolate chips)
1 cup chopped nuts (optional, I omitted)

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and nuts, if using). Drop by rounded tablespoon onto ungreased baking sheets.  At this point, I added 1 Smartie candy to each cookie before baking. 

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

  
- Adapted from Very Best Baking: Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

 

Within a day, they were all gone!  We ate some and then shared the rest with our wonderful friends.  
Can you find the cookie with the hidden wink and smile?

Enjoy!

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Whole Wheat Blueberry Honey Bran Muffins

Trying to eat better is always a struggle!  I strive for balance and moderation. The cupcakes are a great treat and fundraiser but we can't that all the time or it wouldn't be special anymore.  Looking around the web, there is a wonderful movement for eating real food.  Food that is unrefined, unprocessed, made from scratch and organic.  

So I tried to look for a bran muffin recipe that was: 1) simple and easy  2) didn't use white sugar or white flour and 3) healthy.  I came across the Eat Clean Diet website for Blueberry Bran Muffins and had to give it a try! 

They turned out beautiful!  Maybe it's just me, but I thought they were a little on the sweet side.  Hubby didn't complain that they were too sweet.  Nor did the kids.  Next time, I will try use 1/3 cup honey instead of 1/2 cup and see if anyone notices the difference. 

Whole Wheat Blueberry Honey Bran Muffins

Makes 1 dozen

1 1/2 cups wheat bran
1 cup skim milk (I used 1% buttermilk)
1/2 cup unsweetened applesauce
1 egg
1/2 cup honey (Next time will try 1/3 cup)
1/2 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt (I used 1/2 tsp )
1 cup blueberries (fresh or frozen) (I used 1.5 cup)

Preheat oven to 375F.  Line or spray muffin tins with oil. 

Mix together bran and milk - let stand 10 minutes.

In a large bowl, mix applesauce, egg, honey and vanilla. Sift together flour, baking soda, baking powder and salt, make a well. Add wet ingredients to the dry ingredients, stir until combined. Add bran/milk mixture and mix until just blended. Fold in blueberries.

Scoop into muffin tins and bake for 15-20 minutes, until the tops spring back when lightly tapped.

- From The Eat Clean Diet: Blueberry Bran Muffins

  
It's so rewarding to watch my family enjoy these muffins.  It keeps me going.  I try my best, but I won't feel guilty for the odd bag of potato chips and a rum (Malibu!) and Coke after a rough day! 

Enjoy!

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