Tag: banana

Chunky Monkey Cookies

One of the more fun cookies I developed at Provisons Bake Shop was what we dubbed  “Chunky Monkey”. It speaks to comfort flavors- peanut butter, chocolate and banana, all delicious on their own but when combined they are definitely more than their individual parts! The high school senior working at the counter couldn’t get enough of them- she’d even come in on her days off to stock up!

CHUNKY MONKEY COOKIES

Preheat oven to 350 degrees.

INGREDIENTS:

1 cup all purpose flour (5 oz)

1/3 cup quick oats (approximately 1 oz)

½ tsp salt

½ tsp baking soda

1 stick (4 oz) unsalted butter, room temperature

½ cup sugar (3 ½ oz)

½ cup brown sugar (3 ½ oz)

½ cup natural peanut butter, preferably fresh ground (4 ½ oz)

1 large egg

½ tsp pure vanilla extract (or banana extract)

1 very ripe banana, mashed

1/3 cup roasted peanuts, chopped (1 ½ oz)

¾ cup semisweet chocolate chips (4 oz)

 

METHOD:

Whisk together flour, oats, salt and baking soda. Set aside.

Thoroughly cream together the butter, sugars and peanut butter.

Add egg and vanilla. Mix until combined.

Add mashed banana, mix in lightly.

Add flour mixture and mix until just combined.

Add peanuts and chocolate chips.

Scoop onto parchment lined baking sheets.

IMG_4172

With wet fingertips lightly press down the dough.

Bake 10 minutes, rotate pans. If cookies are puffing up too much, gently bang pans to let out air.

Bake another 5 minutes until firm to the touch.

IMG_4177

Yield 3 dozen cookies using a 1 ½ tablespoon size scoop.

Enjoy!!

 

Black Sesame and Banana Tea Bread

A Classic with a Twist

A couple of weeks ago, I wrote about my great experiences at bakeries in Portland, Maine.

Two things that I sampled at Tandem Bakery Company have lingered in my brain and palate. So, I tried my hand at recreating them and I’m happy to report that they were successful attempts.

The first one that I’ll share with you is a black sesame and banana tea bread. Black sesame seeds are rich in vital nutrients- iron, calcium, magnesium and zinc. They impart a nice nuttiness and a crunch to the banana bread. If you’re game to try something new- give this a whirl! I think you’ll be pleased.

BLACK SESAME AND BANANA TEA BREAD

Heat oven to 350 degrees; Lightly spray loaf pan (8 ½  x 4 ½ )

DRY INGREDIENTS:

1 cup all purpose flour (5 oz)

½ cup whole wheat flour (2 ¾ oz)

¾ cup sugar (5 ¾ oz)

¼ tsp salt

1 ½ tsp baking soda

½ cup black sesame seeds (2 ¾ oz), lightly toasted

WET INGREDIENTS:

2 large or 3 medium VERY ripe bananas, mashed

1 large egg

½ cup (4 fluid oz) canola oil

3 TBS buttermilk

1 tsp grated lemon zest

METHOD:

In a large bowl, whisk dry ingredients together.

img_4052

In a medium bowl, whisk wet ingredients.

Lightly fold wet ingredients into dry

Pour into prepared pan – only 2/3 full.

img_4054

Bake 55 – 70 minutes until a tester comes clean. The time is a function of how much banana you use.

If browning too much, lightly cover with tin foil.

Cool on a rack for 15 minutes, unmold the bread and cool completely before slicing.

fullsizerender-11

And, enjoy!!