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Flour Bakery’s Banana Bread

Flour Bakery Banana Bread |

When I say, this Banana Bread is delicious…I MEAN delicious!!!

Flour Bakery is in nearby Boston, and they have the most delicious treats!

This banana bread recipe literally fills the loaf pan almost to the top. While normal banana breads take an hour to cook, this one takes over an hour to cook all that banana deliciousness! So don’t make when your in a hurry…cause this Banana Bread is not in a hurry! But I assure you, the delicious taste and texture of this Banana Bread is well worth it. The smell in the house if heavenly…you can hardly wait to take it out, let it cool, and dig in! And the bread is so moist and rich in flavor.

Hurray for Flour Bakery! If you’re fortunate enough to live near it…you can go buy this delicious Banana Bread…if not…you’re in luck…here’s the recipe you’ll hold on to for a lifetime!

* I baked in an Emile Henry ceramic loaf pan. At 350 degrees, I found it took a lot longer than the 1 hour recommended cooking time. It could be my oven, it could be the pan, but I continued to cook (about an hour and a half), until a knife came out clean. The loaf tasted super delicious, but may be too brown for some people. I may try cooking at 325 degrees next time, to see if it browns less. Your results may be entirely different on the length of time to cook, and browning process, but the taste and moisture in this loaf will not be effected, certainly if it wasn’t in the hour and a half it took to cook mine. My loaf was still super moist!

Flour Bakery’s Banana Bread
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 1 loaf
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped
  1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
  2. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.



Blog/ Desserts/ Front Page/ Home Page/ Pies & Tarts

Banana Cream Pie

Banana Cream Pie |

I was driving down the street the other day, and suddenly thought, “I’m going to make a Banana Cream Pie” for my next post. Out of the blue, who knows where it came from, I just had to make one. Although I have no intention of eating it (I’m trying to eat low carbs), I get pure satisfaction from making it and knowing someone else will be enjoying it!

I wanted to make a pie from scratch, as compared to the quicker “made from a boxed pudding mix ones” I would have made in the past. There is nothing that compares to pies made from scratch when it comes to cream pies.

I started looking on the internet at the various recipes and methods, and found this one from Bon Appetit that looked delicious. They incorporate the sliced bananas into the custard. I used 1 tsp vanilla bean paste and 1 tsp vanilla extract, as I wanted the vanilla bean speckles in the custard. The custard was super easy to make, and you can use your favorite pie crust recipe , the one I used from Cooks Illustrated, or even the refrigerated ones work good in a pinch.

Banana Cream Pie |

I tasted the custard after it was cooked (and no, that doesn’t count against the no carbs!), and it was unbelievable tasting. I can only imagine what it tastes like when the banana flavor infuses in to the custard.

I made some whipped cream from, what else, real heavy cream. I threw in some stabilizer because I wanted to make sure it stayed nice looking as I was giving it away. Did I mention how unbelievable this Whipped Cream Stabilizer is? This stuff lets you decorate with whipped cream as if it was frosting, and it STAYS the way you decorated it! THE BEST THING EVER! Top with Toasted Coconut for added crunch.

Banana Cream Pie |

I will say in retrospect, I would advise using a standard pie plate, instead of a deep dish one, as there is only enough pie filling for a standard plate. If you do use a deep dish, increase the pie filling by a half. That should give you enough to fill a deep dish pie plate.

Any way you slice it, this Banana Cream Pie recipe is tops in my book!

Banana Cream Pie |

Banana Cream Pie
Recipe Type: Pie
Author: A Foodie Affair
  • Pie Crust Recipe, or 1 refrigerated pie crust, baked
  • 3 large egg yolks
  • 1/2 c. sugar
  • 3 Tbsp cornstarch
  • Pinch of salt
  • 2 c. whole milk
  • 2 Tbsp unsalted butter
  • 2 tsp. vanilla extract
  • 3 bananas, peeled and sliced
  • 1 c. chilled heavy cream
  • 2 Tbsp sugar
  • 2 Tbsp whipped cream stabilizer
  • 1/4 tsp. vanilla
  • toasted coconut
  1. Bake your favorite pie crust recipe, and put aside to cool.
  2. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth.
  3. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until the custard pulls away from the sides of the saucepan, about 3 minutes.
  4. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly.
  5. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day.
  6. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoon vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
  7. Top with toasted coconut.




Blog/ Breads, Muffins & Pretzels/ Desserts/ Front Page/ Home Page/

Chocolate Chip Buttermilk Banana Bread

Chocolate Chip Buttermilk Banana Bread |

I had some bananas that were holding on for dare life, so I started looking for a different banana bread recipe. All the recipes looked good, but were all so similar to the one I always make. It’s not that I don’t like the one I make, I was just searching foe something different.Then I found it Chocolate Chip Buttermilk Banana Bread.

I saw the recipe on Fine Cooking. It has chocolate chips added, and I realized I had never had banana bread with chocolate chips before.

Chocolate Chip Buttermilk Banana Bread |

I pulled out my favorite long and narrow Loaf Pans. I love using these pans because they are bigger that the mini loaf pans you see, but much smaller than a regular sized loaf pan. That way I can keep one, and give one away.

The recipe from Fine Cooking said to butter the pans, but I used a sling of Rectangular Parchment Paper that fit perfectly in the pans. That way you just lift the breads out when they’re cooled. I also added some walnuts to the batter. I like a little crunch in banana bread, and thought these would be perfect.

Slim Loaf Pans

Chocolate Chip Buttermilk Banana Bread


Chocolate Chip Banana Bread
Recipe Type: Bread
Author: A Foodie Affair
Cook time:
Total time:
Delicious moist banana bread with chocolate chips and walnuts.
  • 2-1/3 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened; more for the pans
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed very ripe banana (2 large or 3 medium bananas)
  • 1/2 cup buttermilk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  1. Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease and flour four mini loaf pans, one 12-cup Bundt pan, or one 9×5-inch metal loaf pan. I add a sling of parchment paper so I can lift the bread right out when cooled.
  2. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.
  3. In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.
  4. Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips and walnuts by hand.
  5. If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).
  6. Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.
I use smaller pans than the full size loaf pan, so I time for about 40 minutes. If using a full size loaf pan, time for 60 to 70 minutes.

Chocolate Chip Buttermilk Banana Bread |

Breads, Muffins & Pretzels/ Breakfast & Brunch/ Desserts

Pineapple Banana Bread

Wow! If you like banana nut bread and like pineapples, you’re gonna love this super moist banana bread! This is the best of both worlds! It’s super easy to make and tastes delicious. I only have one suggestion. Make, taste it, and get it out of the house! Otherwise, you eat the whole loaf! I found this great recipe on The Comfort of Cooking blog that I subscribe to, and am I glad I did. This recipe is a keeper!

This is a great bread to make for gift giving as well!

Pineapple Banana Bread
Recipe Type: Breads
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 8
A super moist and tasty bread you’ll want to make over and over.
  • 1-1/2 cups flour
  • 1 cup granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cups vegetable oil
  • 1 cup mashed ripe banana (from 2-3 bananas)
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees F. Coat a loaf pan with baking spray, or lightly butter and dust with flour. I also recommend putting a strip of parchment paper in the loaf pan to make for easy removal.
  2. In a large bowl, combine flour, sugar, baking soda and salt. In a separate medium bowl, combine eggs, vanilla, vegetable oil, banana and pineapple; mix well. Add wet mixture to dry mixture, stirring just until batter is moistened. Stir in chopped nuts. Pour into loaf pan.
  3. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing to a wire rack.



Breads, Muffins & Pretzels/ Breakfast & Brunch

Banana Walnut Muffins

Banana Walnut Muffins
These are a slightly different version of the muffins I am quickly being obsessed with lately. I decided to use the same basic recipe as the Lemon Blueberry Muffins I found on Georgia’s The Comfort of Cooking blog, and make banana muffins instead. I basically replaced the lemon and blueberry for banana and walnuts. The mixture was a little thinner than the Blueberry, but they still came out great. I made them for a neighbor, but had to try one before I sent them over. They were really great, and something you’ll want to make over and over.

Banana Walnut Muffins

Banana Walnut Muffins
Recipe Type: Breakfast
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
This exceptionally moist and tasty muffin is packed with banana flavor and delicious walnuts.
  • 1-1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 c. walnuts, chopped
  • 1/3 c. vegetable oil
  • 1 egg
  • 1/3 c. milk
  • 2 bananas, mashed
  1. Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
  2. Combine flour, sugar, salt and baking powder in a medium bowl. Add walnuts, and set aside.
  3. In another bowl, combine vegetable oil, egg and milk, and mix with a fork or whisk. Add mashed banana. Pour into the flour mixture and mix well.
  4. Fill muffin cups to the top.
  5. Bake for 20 to 25 minutes, or until a cake tester comes out clean.


Breakfast & Brunch/ Cakes/ Desserts/ Valentine's Day

Banana Streusel Cake

Banana Streusel Cake

Banana Streusel Cake

I had this cake on my “to make” list, and decided to make it this morning as I had some bananas that were nearing their end. After all, it is Valentine’s Day!

The only thing I changed, is I added a tablespoon more flour, sugar and butter, and sprinkled a little more cinnamon in the bowl. I love the streusel topping, and wanted a little bit more.

This cake is perfect for breakfast, brunch or anytime really.


Banana Streusel Cake
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 9
  • 7 Tablespoons (3 ounces) unbleached all-purpose flour
  • 7 Tablespoons firmly packed light brown sugar
  • 4 Tablespoons unsalted butter, softened
  • 1/2 teaspoon ground cinnamon
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mashed ripe banana (about 2 medium)
  • 3 Tablespoons whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 8 Tablespoons (4 ounces) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 extra large egg, at room temperature
  1. For the streusel,in a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture forms small crumbs; set aside.
  2. Preheat the oven to 350º F. Grease an 8×8-inch baking pan. Set aside.
  3. For the cake, in a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In a separate bowl stir together the mashed bananas, milk, vanilla and vinegar; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), cream together the butter and sugar on medium-low speed until light and fluffy, about 2-3 minutes. Add the egg and beat until incorporated, scraping down the sides of the bowl. Add the banana mixture (it will look curdled) and beat until combined. Reduce the mixer to the lowest speed, gradually add the flour mixture, mixing just until combined. Spoon the batter into the prepared pan and smooth the surface with an off-set spatula.
  5. Sprinkle the streusel evenly over the batter.
  6. Bake until the cake springs back when gently pressed in the center and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and cool completely. Store wrapped in plastic or in an airtight container for up to 3 days or freeze for up to 2 weeks. Thaw at room temperature for about 3 hours before serving.


Banana Streusel Cake

Banana Streusel Cake

Thanks to The Galley Gourmet for this wonderful recipe!


Cupcakes, Cupcakes, Cupcakes/ Desserts

Banana PB&J Cupcakes

Banana PB& J Cupcakes

Banana PB& J Cupcakes

I love the thought of banana, peanut butter and jam. I saw a great recipe for Jam Filled Banana Cupcakes with Peanut Butter Frosting from Evil Shenanigans blog and thought I would try them. The cupcakes on the blog are made from scratch. I wanted to make these fairly quickly so I doctored up a cake mix and made the cupcakes from that. They turned out beautiful!

Banana PB&J Cupcakes

1 box white or yellow cake mix
1 small box banana instant pudding
2 bananas, mashed
1/3 c. milk
4 large eggs
1/2 c. canola oil
1 c. grape jelly, or any other flavor you prefer

Preheat oven to 350° F. Line 2 muffin pans with paper liners.

Combine cake mix and dry banana pudding. In another bowl, combine all wet ingredients. Pour dry ingredients into wet gradually, beating on low until combined. Beat on medium for 2 minutes. Divide between muffin cups and bake at 350 for approximately 20 minutes, or cupcake springs back when pressed lightly.


3 heaping Tbsp Crisco shortening
1/2 c. creamy peanut butter
1 tsp vanilla
3 c. confectioners sugar
milk to desired consistency

Blend all ingredients in hand or stand mixer until fully combined. This recipe frosts 12 cupcakes if piping on the cupcakes.

Banana PB&J Cupcakes

Banana PB&J Cupcakes

Dog Treats

Molasses and Peanut Butter Dog Biscuits

I saw this recipe for dog treats on The Novice Chef Blog and when I was right in the middle of the recipe, I realized I didn’t have any honey. So I remembered that my dogs loved a biscuit I got for them at the grain store with peanuts and molasses. So I changed the honey to the molasses and they loved them! These are really easy because I drop by teaspoons on a cookie sheet, so there’s no rolling out the dough.

Molasses & Peanut Butter Dog Biscuits

1 egg
1/3 c. crunchy peanut butter
1 overly ripe banana, mashed
2 Tbsp molasses
1 c. old fashioned oats
1/2 c. wheat germ

Preheat oven to 350 ° F. Cover a baking sheet with parchment paper or a silicon baking mat.

Stir together egg, peanut butter, banana, and molasses in a medium bowl; blend thoroughly. Stir in the oats and wheat germ; mix well.

Drop dough by teaspoonfuls on to prepared baking sheet. Bake for 15 minutes, or until golden brown. Remove from oven and immediately smash cookie into a disk with the bottom of a glass. Cool on a wire rack.

Store in ziplock bags.