Friday night’s workout: 2.1 miles on the treadmill and 20 min elliptical
Saturday’s workout: 2.5 miles on the treadmill and 20 min elliptical
Slowly but surely I am getting back to the regular workouts of myrecent past. Every run is getting a bit easier and gives me a teeny bit more motivation. Hoping 7 miles shows up on this blog soon!
I had four rotten bananas hanging out on the counter..what to do? For some reason I woke up super early this morning so I decided to use those rotten bananas for something good. I went with a banana bread for my mom and banana chocolate chip muffins for me :).
The key to any banana bread or muffins is MELTED BUTTER! The recipe my say softened butter but don’t do it! Melt that butter in the microwave and follow the recipe as designed. It might also say you need to use a mixer, but that is another no-no in my book. The banana bread/muffins come out fine when you just mix by hand.
The Banana Bread recipe I use is adapted from the Food Network Kitchens
Ingredients
-
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, melted, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
Directions
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 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
Melt the butter in the microwave and add mashed bananas and sugar. Stir until mix. Gradually pour the egg mixture into the butter while mixing until incorporated.
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 55 minutes 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. Turn the bread out of the pan and let cool completely on the rack.
The Banana Chocolate Chip muffin recipe I used is from Epicurious.com
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 3/4 cup semisweet chocolate chips
Preparation
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Muffins-101020#ixzz1Jmfl25S7
Both recipes came out delicious and now the rotten bananas are gone from my counter. A double win!
runbakerace 