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Maggie Monday: Banana Freezer

Here is another great post from Maggie. One year, when I was still in college, I went to visit Maggie. I had an assignment for a photography class (12 different types of pictures) and so I took an hour out of the visit and quickly drove around taking my shots. Several days later, the professor showed one of my photos as an excellent example of perspective. He mentioned that unlike most photographers, I got down to the same level of the laying down cow that was in the picture and I didn’t take it from a higher level. What he didn’t know was that I had merely driven up, rolled down my window and took the shot. The road happened to be several feet lower than the field, so I was looking right at the cow. Another case of laziness rewarded! Now onto someone who is way too busy to be lazy, Maggie.

Stuff you can do with overripe bananas because you know you won’t really make Banana Bread:

  • Mash one up and add it to pancake or waffle batter
  • Smoothie time!
  • Mash up and add to oatmeal
  • Stick them in the freezer, peel and all, and save for when you really WILL make banana bread
  • Actually make banana bread, and use this recipe.

This is perhaps my favorite thing to eat of all the desserts I make. I love it. A friend of mine has a restaurant in town, and he has seriously (I think!) asked if I would consider baking it for his menu. That is too much pressure, but I am quite flattered.

My picky picky daughter eats this, so yet another compliment! (Of course, I have to make her loaf without the pecans. I know. Criminal. But I indulge. Don’t judge me.)

We all have those weeks that the bananas go too ripe to eat. We all think “Hey! I’ll just make some banana bread!”  And about 40% of the time we might actually do it. I really, really mean to make the banana bread, but most of the time just can’t get it done. The bananas then sit on the counter even longer, waiting, hoping, wondering how they will fulfill their life purpose. Tossed into the compost bin? Nooooo! I really do just toss them peel and all into the freezer once I give up on the bread.

When I am ready to bake, I thaw them on the counter for an hour or so, then just squeeze the banana out of the peel like a tube of toothpaste. The flavor is still great, and I think the extra moisture helps the baking process. So stop tossing the spotted or black bananas!

When I do actually make the time to make the bread, this is my go-to recipe. I’ve adapted it from one I found years ago in a Southern Living magazine. It is simply the best.

Orange Pecan Banana Nut Bread

What you need:

¾ cup butter, softened

1 8oz block of cream cheese, softened

2 cups sugar

2 large eggs

3 cups flour

½ t baking powder

½ t baking soda

½ t kosher salt

1 ½ cups mashed bananas (about 3-4 medium)

1 cup chopped pecans, toasted

1 cup chopped pecans, raw- not toasted, divided

1 t vanilla extract

Orange Glaze Topping:

1 1.2 cups powdered sugar

5-6 T freshly squeezed orange juice

2 t freshly grated orange zest

Cream butter and cream cheese at medium speed in mixer. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine dry ingredients, and gradually add until blended. Stir in bananas, toasted pecans and vanilla. Spoon batter into two greased and floured 8×4 inch loaf pans. Sprinkle each loaf with ½ cup of the untoasted pecans. Bake at 350 degrees for one house or until a long wooden pick inserted to the center comes out clean, checking at 45 minutes for over-browning of the pecans. If you need to, shield the top with foil for the last 15 minutes or so of baking. Place wax paper under cooling racks Place hot pans on cooling rack for 10 minutes. Carefully remove warm bread from pans and place back on wire cooling rack. Let cool another 5 minutes or so. While it is cooling, make the Orange Glaze Topping, mixing all ingredients together until smooth. Drizzle over warm loaves. After a few minutes, take a spatula and scrape up the glaze that has pooled on the wax paper, and spread it back on the loaves. I keep doing this as long as I can. The more glaze, the better!

Wait at least 30 minutes to slice. While warm bread is amazing to eat, it is not easy to slice, and will mess up these gorgeous loaves.

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Tags: , , , , , , , , , , , , , ,

Categories: Baking, Breakfast, Cheese, Dessert, Fruit, Guest-Maggie, kosher, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

31 Comments on “Maggie Monday: Banana Freezer”

  1. pharphelonus
    April 23, 2012 at 11:05 am #

    I always found it easier to peel the banana before freezing.

    Like

  2. April 23, 2012 at 11:07 am #

    The picture makes me want to get up and go make it now!

    Like

  3. April 23, 2012 at 11:11 am #

    This sounds amazing! The orange glaze is a mouthwatering idea!

    Like

  4. April 23, 2012 at 11:22 am #

    Yum!

    Like

  5. April 23, 2012 at 11:30 am #

    It never occurred to me to freeze a banana! It’s a great idea. Thanks for the tip!

    Like

  6. April 23, 2012 at 12:00 pm #

    Cream cheese and bananas! What’s not to love? The bread looks delicious and that topping looks divine.

    Like

  7. April 23, 2012 at 1:27 pm #

    I LOVE banana bread and the orange glaze topping sounds absolutely delicious!!

    Like

  8. April 23, 2012 at 1:41 pm #

    Banana bread with a twist, I love it, banana bread is one of my favorites.

    Like

  9. April 23, 2012 at 1:55 pm #

    Hopefully you just took the compliment & didn’t correct the professor.

    Like

  10. thebeadden
    April 23, 2012 at 2:10 pm #

    That looks so good!

    Like

  11. April 23, 2012 at 3:33 pm #

    Great tip about freezing the bananas. Funny thing is I really did just make banana bread – but I always forget that my mum’s recipe calls for 3 bananas… now if I had had one in the freezer it would have turned out so much better! I must try your recipe one day – it sounds delicious (although I’m not sure about the orange glaze).

    Like

  12. linaloves2012
    April 23, 2012 at 3:53 pm #

    Reblogged this on Economy Mama and commented:
    Things to do with old bananas…

    Like

  13. linaloves2012
    April 23, 2012 at 3:55 pm #

    Love this! Have reblogged this 😉

    Like

  14. eatwilmington
    April 23, 2012 at 6:17 pm #

    I have black bananas in my freezer too! Thanks for the recipe;)

    Like

  15. April 23, 2012 at 9:07 pm #

    Great Pic!!! I want one NOOOWWWWW!!!!

    Like

  16. April 23, 2012 at 10:56 pm #

    Holy cowardly lion, that looks amazing!!! And Maggie’s right. Banana bread without pecans IS criminal! Unfortunately, I have to make all my food gluten free now, so I can’t try the exact recipe, but I can try adding cream cheese like she does. And the glaze is ON!

    ~Daniél

    Like

  17. April 24, 2012 at 3:06 am #

    This is like an ultimate delux delicious version of banana bread! never added pecans before…always been more of a walnuts type of gal. But I’m taking Maggie’s suggestion and making the switch next time I make banana bread

    Like

  18. April 24, 2012 at 7:04 am #

    Thanks for the like on my strawberry bread post. Your blog is great 🙂

    Like

  19. Jennifer Barricklow
    April 24, 2012 at 9:03 am #

    Thank goodness I’m not the only person with weird, shrivelly black things in my freezer. ;-D I love how I don’t have to mash them when they’ve been frozen. Just snip the end off with my kitchen knife and squeeze ’em, like you said!

    Thanks for the recipe — I really like the orange glaze idea. I don’t typically glaze my banana bread (too sticky for the grab-n-go afterschool crowd) but that would be lovely for serving to people who might be seated and using plates and forks and such. (With teenagers in the house, I don’t spend nearly enough time with that kind of people these days. Alas!)

    P.S. Thanks for liking my blog post about tea. 🙂

    Like

    • Maggie
      April 24, 2012 at 9:17 pm #

      This glaze actually firms up quite well when completely cool, so with careful slicing might still please the grab and go crowd. Give it a shot!

      Like

  20. April 24, 2012 at 9:07 am #

    I’ve been looking for a great nut bread! This looks fantastic!

    Like

  21. April 24, 2012 at 9:22 am #

    Sounds – and looks – delicious!

    Like

  22. April 24, 2012 at 9:25 am #

    Wow!I would love to bake this one 🙂 Thank you for dropping by at my blog 🙂

    Like

  23. April 24, 2012 at 9:31 am #

    Reblogged this on Sweet, Salty 'N Sour and commented:
    The contents in that freezer is surprisingly similar to my own. I didn’t know anyone else froze their bananas too! 🙂

    Like

  24. April 24, 2012 at 10:33 am #

    Thanks for stopping by our blog. Yours looks delicious! Looking forward to trying some of your recipes! -debbi

    Like

  25. April 24, 2012 at 11:56 am #

    Thank you for liking my post on Food Shopping, Making it Easier and Saving on the cost! I can’t wait to make this banana bread, although mine will be a gluten-free version. Your blog is mouth-watering! Thanks again 🙂

    Like

  26. April 25, 2012 at 6:42 am #

    I’m really enjoying your blog and have nominated you for the Kreativ Blogger Award – just follow this link – lucysfriendlyfoods.wordpress.com/wp-admin/post.php?post=925&action=edit&message=6&postpost=v2. I know it’s a bit of a chain letter but hopefully it’ll bring in more readers!

    Like

  27. April 25, 2012 at 9:13 am #

    Coincidently, I made banana bread this week too – with bananas from my freezer. My recipe was a simple one with quick cook oats in it, and chunks of very dark chocolate. There is no end to the things that can go into such a quick and easy to make dish, is there!

    Like

  28. December 20, 2012 at 5:48 pm #

    That banana bread looks amazing, and innovative with the pecan and orange flavors. I would love to try it. It is a pet peeve of mine when somebody throws away our bananas as soon as they start to look spotted.

    Like

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  2. Maggie Monday: Banana Chocolate Chip Muffins | Rantings of an Amateur Chef - November 11, 2013

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