Recipe: Maple Banana Bread

Take a break from binge watching the news, organizing your closets, virtual deep breathing classes and take a short (social distancing) walk into the kitchen and have a little Bake Sesh ....... mmmkay?

Here’s my latest At Home Kitchen Project - Maple Banana Bread! ⁣ ⁣ This traditional Banana bread recipe got a cozy Canadiana makeover with the addition of dark maple syrup. ⁣ ⁣ ⁣

Happy Baking Friends and comment below or message me with any questions xoxox⁣ ⁣

Maple Banana Bread

Prep Time: 20 minutes
Bake Time: 60 minutes
Total Time: 1hr 20 minutes
Serves: Makes one 8½x4½" loaf
Author: Mary Mammoliti | Kitchen Confession 

Mary’s hand holding a half eaten slice of Maple Banana Bread

INGREDIENTS

• 1½ cups all-purpose flour

• 1¼ teaspoons baking soda

• ¾ teaspoon kosher salt

• ⅓ cup sour cream

• ¼ cup unsalted butter, room temperature

• 1 cup (packed) dark brown sugar

• 2 large eggs

• 3 large ripe bananas, mashed

• 2 tablespoons pure dark maple syrup

• ½ cup chopped walnuts (optional)

• Nonstick baking oil spray

INSTRUCTIONS 

1. Preheat oven to 350°. Lightly spray an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving enough on either side to life the load out. In a small bowl whisk flour, baking soda, and salt to combine, set aside.

2. In the bowl of a stand mixer or if using a hand mixer a large bowl, beat brown sugar, sour cream, and butter until light and fluffy, approximately 3-4 minutes. Add the maple syrup and one egg at a time, mixing to combine after each egg.

3. Reduce the speed to low on your mixer, slowly add the flour mixture, and mix to form

4. A smooth batter. Add bananas and mix until combined. Fold in walnuts, if using. Pour batter into the prepared pan and smooth the top. 

5. Bake the banana bread for 60–65 minutes or until a toothpick inserted into the center comes out clean.

6. Transfer the pan to a wire rack and let it cool in the pan for 30 minutes to 1 hour. Remove from the pan and get slicing.

Baked Maple Banana Bread in the loaf pan with two slices on a plate to the right of the loaf

I’ve also been using Kana pre-cut parchment paper for almost 2 months (swipe left to see) and you know I like to try the products before I recommend them and I can’t stop singing the praises of this product and brand! Pre-cut sheets to fit your cake pans, baking sheets (all sizes) and air fryer! They’re environmentally friendly and coated with natural silicone. The finish eliminates any need for greasing your pans, which means less mess, and less cleanup!⁣ ⁣ These pre-cut sheets are made from wood pulp sourced exclusively from sustainably managed forests, are compostable and biodegradable.⁣ ⁣ Packaging: 50% recycled paper and 50% wood pulp sourced from sustainably managed forests.

A loaf pan lined with parchment paper with a whisk and the open package of Kana paper

Several packages of pre-cut parchment paper of various sizes

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.