Menu Banner
  1. Tuesday, March 6

    Ina’s Banana Granola Coconut Muffins

    You can trust today’s recipe for two reasons. #1: My friend Amy made these muffins and shared the recipe with me. Amy is an amazing cook. Amy knows good food. Amy always finds the best recipes. #2: It’s an Ina Garten recipe.

    I haven’t made this recipe myself yet, so I don’t have much to say except that it is DELICIOUS. These muffins were SO GOOD I just had to photograph them (thanks for being my hand model, Ana – J.P. Prewett would be proud) and share the recipe with you.

    I’m trying not to think about how many of these muffins I ate. It was like I lost all self-control. Don’t say I didn’t warn you.

    Banana Granola Coconut Muffins
     
    My friend Amy, who is a fabulous cook, adapted this recipe from Ina Garten's Banana Crunch Muffin recipe. They are fabulous. 'Nuf said.
    Author:
    Serves: 18
    Ingredients
    • - 3 cups all-purpose flour
    • - 2 cups sugar
    • - 2 teaspoons baking powder
    • - 1 teaspoon baking soda
    • - ½ teaspoon salt
    • - ½ pound unsalted butter, melted and cooled
    • - 2 extra-large eggs
    • - ¾ cup whole milk
    • - 2 teaspoons pure vanilla extract
    • - 1 cup mashed ripe bananas (~2 bananas)
    • - 1 cup medium-diced ripe bananas (~1 banana)
    • - 1 cup granola
    • - 1 cup sweetened shredded coconut
    Instructions
    1. Preheat the oven to 350 degrees F.
    2. Line 18 large muffin cups with paper liners.
    3. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
    4. Fold the diced bananas, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
    Notes
    Jane note: I ate these muffins fresh out of the oven and then later on after they’d cooled. WAY BETTER fresh out of the oven. If you are able to resist eating the whole batch when they have just finished cooking, be sure to heat up the leftovers in a toaster oven at 200 degrees for 5-10 minutes. It will be worth it, trust me.


  2. Thursday, September 10

    Smoothie Recipe #1: Strawberry Banana Coconut Smoothie-Shake

    I just made the best smoothie-shake. Awwww yeah. It’s called a smoothie-shake because I couldn’t resist adding a little ice cream to this one. I don’t normally do that, but mmmm was it good.

    smoothieshake

    Smoothie Recipe #1: Strawberry Banana Coconut Smoothie-Shake
     
    Ingredients listed in order of placement in the blender. I did two rounds of the “smoothie” setting on my Blendtec blender for this one. I needed more fluid, but I loved the final texture, so for me it was worth the extra blending time.
    Author:
    Recipe type: Dessert
    Serves: 1 generous serving
    Ingredients
    • 6-8 oz white grape juice (maybe a little more if it’s too thick)
    • 1 fresh banana
    • 5 big frozen strawberries
    • big handful of ice
    • small handful of shredded coconut
    • 1 scoop vanilla ice cream (that’s why I added the word “shake” on the end! I’m sure you can leave this out if you want it to be healthier)

    I’m going to start sharing more smoothie “recipes” with you…I’ve had several requests, so I’ll try to keep them coming fairly regularly.


  3. Tuesday, September 8

    Camping Treat: Banana Boats

    We’re back from camping at Big Sur. It was WONDERFUL. Relaxing and fun, with no phones or computers…the perfect weekend! I am now buried in laundry, but it was worth it.

    We went with a group of families that have been going on this camping trip for the last 22 years. They have it down to a science, including the cooking. We ate very well! We also learned a new camping “recipe” that was delectably gooey: Banana Boats. We made them at night along with s’mores…although, we did have them for breakfast one morning as well!

    Camping Treat: Banana Boats
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 unpeeled banana
    • chocolate chips
    • mini marshmallows
    • heavy duty foil
    Instructions
    1. Lay the banana on its “back” and peel just the top open. Cut out slices of banana every half inch or so, leaving every other piece in the peel. Stuff chocolate chips and mini marshmallows between the pieces.
    2. Close the banana, tightly wrap in heavy duty foil, then throw on the campfire for ~10 minutes. Open and enjoy! (Note – they are very hot when they first come off the fire…so be careful!)


  4. Wednesday, January 31

    Banana Crumb Muffins


    Banana Crumb Muffins
     
    From Lisa Kreft via AllRecipes.com
    Author:
    Recipe type: Dessert
    Ingredients
    • 1½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 3 bananas, mashed
    • ¾ cup white sugar
    • 1 egg, lightly beaten
    • ⅓ cup butter, melted
    • ⅓ cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • ⅛ teaspoon ground cinnamon
    • 1 tablespoon butter
    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.