Tuesday, February 9, 2010
Baking… Baking… Baking Monday… I really didn’t feel like baking today but we don’t have anything to munch. Since I finish my Poncho & a Hat project I wanted to take it easy because I have a kind of a sick one at home under the weather… But I lifted my lazy hinny and drag it to the kitchen to make Monkey Bars seriously monkey bars…
Everyone love monkey Bars and the bananas are rotten enough to make them if I keep them some more it is going to be disgusting to handle. So I decided to post the recipes if someone interested to make them have fun and enjoy! Because they are super easy to make… don’t have to throw away your bad bananas…
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces
• 1/2 teaspoon of orange essence (optional) This really add a kick to this
• 1/2 cup mini chocolate chips (why not)
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a mini muffin pan or a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
Cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (if you like texture add them last)
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 10-12 minutes mini muffin pan or until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan on a wire rack for 5 minutes. I sometimes use sheet pan in this way you could cut bars and also makes a batch of mini muffins great snack for little ones.