2 sticks butter (unsalted preferred)
1 (8 oz) package cream cheese
2 large eggs
5-6 bananas
3 cup all-purpose flour
2 cups white sugar
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 sticks butter (unsalted preferred)
7 eggs
Parsley (optional- for garnish)
4 pieces of Canadian Bacon or 8 slices of regular bacon
2 English muffins
2 teaspoons white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
Cayenne pepper
1 lb (4 sticks) unsalted butter
9 eggs
1 (8 oz) package cream cheese
5-6 bananas
Parsley (optional for garnish)
4 pieces of canadian bacon or 8 slices of regular bacon
2 english muffins
2 teaspoons white vinegar
1 tablespoon lemon juice
3 cups all purpose flour
2 cups white sugar
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
cayenne pepper
1/2 teaspoon vanilla extract
This recipe makes either 24 muffins OR 2 loaves of bread. Or you can do what I do and make one loaf and 12 muffins =)
One of the keys to really good banana bread is having really ripe bananas. However, usually when you are craving banana bread, you have to go shopping to get the bananas and you only find green bananas at the grocery store. That's ok! You can ripen the bananas yourself without waiting a week. So the picture to the left is from the video that I made (I usually use pre-made videos but I couldn't find one that I liked for banana bread so I had to try to make my own- sorry for the amateur video!). You can see in the picture the 3 bananas on the left look like normal ripe bananas. I had those on the counter for a little over a week, but I didn't have enough for the recipe so I had to go buy more. All the bananas at the grocery store were green- so what I did was I preheated my oven to 250F and put them in the oven (on a sheet pan lined with foil) for 10 minutes, turned them over, and put them back in for another 10 minutes. Let the bananas fully cool before trying to open them (the steam alone built up will burn you). The result was a super soft flesh that had a lot more liquid and was super sweet. They were so much easier to mash than my counter-ripened bananas.
The creaming of the butter and cream cheese is another crucial step in this recipe. Be sure to let them cream for the full 5 minutes.
I hate cleaning muffin pans... so I cheat and use cupcake liners. This is just a personal choice out of laziness.
When checking for doneness, be sure to check with a toothpick in more than one area. Since the banana is just barely mixed in, if you stick your toothpick into an area that is pure banana it is going to come out wet looking like the bread is still underdone.
First let's talk about the meat- you can use regular bacon, canadian bacon or if you have thickly sliced ham left over from Easter dinner... you can use that too!
Next is poaching eggs- I can write a million different directions for poaching eggs, and not one of them would make sense. What makes sense is seeing... so here are a few videos to watch and you choose which looks easiest to you. Video 1 | Video 2 | Video 3 | Video 4 | Video 5
The key with the blender hollandaise sauce is to just simply follow the directions.
You can melt the butter in the microwave or on the stove top.
Make sure when you first blend the egg yolks that you notice the yellow of the egg yolk lightens slightly.
The biggest mistake you can make is that you simply just dump the butter in all at once. You need to find the part at the top of your blender that allows you to pour while it is on, and slowly pour the butter into the egg yolk mixture. When I say slow, I mean it should take you a full minute to a minute and a half to get the butter into the egg yolk mixture.
