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Banana Oatmeal Pancakes February 17, 2012

Filed under: Tasty Bits — tidbittimes @ 1:59 pm
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Sometimes I’m just in the mood for breakfast for supper.  One night supper was on my own, so I made up a batch of these yummy pancakes, since I figured the boys in my life wouldn’t be too hip on them (my little guy has never liked bananas).

I googled the recipe and found it on the Taste of Home website. 

Banana Oatmeal Pancakes

1-1/3 cups all-purpose flour

3/4 cup old-fashioned oats

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 egg

1-1/3 cups milk

1 cup mashed ripe banana

2 tablespoons canola oil

Maple syrup

 

Mix the flour, oats, sugar, baking powder and cinnamon. Mix the egg, milk, banana and oil and combine it  with the dry ingredients just until moistened.

 

Pour batter into a hot, greased pan or griddle.  Turn the pancakes when bubbles form on top; cook until second side is golden brown. Serve with syrup.  Makes about 1 dozen.

 

 

 

 

Banana Chip Scones September 7, 2011

Filed under: Tasty Bits — tidbittimes @ 10:08 pm
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Here is another recipe I enjoy when I have ripe bananas! 

 

~Banana Chip Scones~

2 c. flour

1/2 c. brown sugar

2 tsp. baking powder

1/2 tsp baking soda

1/4 tsp. salt

1/4 c. unsalted butter, chilled

3/4 c. mashed ripe banana

1 large egg

2 T. buttermilk

1 tsp. vanilla extract

3/4 c. peanut butter chips

3/4 c. semisweet chocolate chips

 

~ Directions~

Preheat oven to 400 degrees.  Lightly grease a 10-in-diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt.  Cut the butter into 1/2 inch cubes and add them to the flour mixture.  With a pastry blender or two knives used in a scissor fashion, cut in the butter until the mixture resembles coarse crumbs.

 

 

 

 

 

In a small bowl, stir together the banana, egg, buttermilk, and vanilla.

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~Buttermilk Substitute~

I never have buttermilk on hand to make these so I quickly learned to make a buttermilk substitute.  I take a cup of milk and add 1 T. of lemon juice to it and let it sit for 5 minutes.  I very the amounts depending on how much I need.

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Add the banana mixture to the flour mixture and stir to combine.  Stir in the chips.  The dough will be sticky.  Spread the dough into an 8 1/2 inch diameter circle in the center of a prepared baking sheet.  With a serrated knife, cut into 8 wedges.  Bake for 19-21 minutes, or until lightly browned and a toothpick inserted in the center of the scone comes out clean.

 

Before

After

Remove the scone to a wire rack and cool for 5 minutes.  Recut into wedges. 

Makes 8 scones.

 

Recipe taken from “Simply Scones” by Leslie Weiner and Barbara Albright

 

Banana Bread August 13, 2011

Filed under: Tasty Bits — tidbittimes @ 9:26 am
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Time to use the rest of the “dead” bananas for some banana bread.  The recipe I love to use is from the classic Better Homes and Gardens cookbook (the red and white checkerboard covered one).  The best part of this recipe is the streusel topping.

Banana Bread

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

2 beaten eggs

1 1/2 cups mashed bananas (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping (optional)

 

1.  Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two small loaf pans; set aside.  Combine flour, baking powder, baking soda, cinnamon, nutmeg and  salt.  Make a well in center of the flour mixture and set aside.

2.  In a medium bowl combine eggs, bananas (I only had 3 instead of 5, but it turned out fine), sugar and oil.  Add egg mixture to the flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts (I didn’t have any nuts at home so left those out).  Put batter into the prepared pan.  Add the Streusel-Nut Topping.

Streusel-Nut Topping

1/4 cup brown sugar

3 Tbsp. flour

2 Tbsp. butter (chilled)

1/3 cup chopped walnuts

Combine the brown sugar and flour in a small bowl.  Using a pastry blender, cut in the butter.  The batter will be coarse crumbs.  Stir in the walnuts

 

3.  Bake at 350 degrees for 55 to 60 minutes for one large pan or 40 to 45 minutes for two small pans.  Cool in the pan on a wire rack for 10 minutes.  Remove it from the pan.  Cool and then enjoy!

 

 

 
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