I read the recipe that Mary from ONE PERFECT BITE recently posted for her Hawaiian Banana Bread and knew I was going to make it. You all know Mary, she publishes daily, but better than just volume, ONE PERFECT BITE has amazing quality. I have said it before... Of all the bloggers I read, Mary is most ready for the book deal. Would be the easiest edit job the publisher ever tackled.
She is also among the most gracious of bloggers. More than once, she has answered an email question of mine to get me through a rough spot on a project. Today's post marks a turning point for me. I made a comment on her post, wondering how her recipe would work with pineapple added. She was nice enough to drop me a comment that advised against it, saying the pineapple would overpower the banana taste.
Mary, I am sorry, I ignored your advice. First, I like pineapple. Second, I only had two soft bananas (been making dirty banana drinks lately). Third, I had about a third of a fresh pineapple left that had been in the fridge just a bit too long, and I needed to use it fast or toss it.
But, that doesn't mean I didn't listen. Here's a challenge, go ahead and take a look at her recipe (click HERE) and compare it with what I did...
2-1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 shot Pineapple Rum
3 large eggs
1 tablespoon freshly grated lemon zest
2 mashed ripe bananas (just a bit less than a packed cup)
1/2 cup drained of juice, finely diced pineapple
3 tablespoons sour cream
3/4 cup chopped walnuts
1 cup sweetened flaked coconut
I used Rum instead of Vanilla Extract. I used walnuts instead of Macadamia Nuts. Finally, instead of a third banana, I added the same amount of pineapple.
And I also made muffins instead of a loaf of bread. Will get into that in a minute.
the Directions are pretty easy...
1) Pre-heat oven to 350 degrees. prepare a cupcake pan with liners.
2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer. When mixture is light and fluffy beat in rum, eggs, one at a time, zest, banana, pineapple and sour cream. Add flour mixture, beating batter until it is just combined. Stir in walnuts and coconut.
3) I put 2 rounded tsp of batter in each mold. Bake 40 to 45 minutes, or until a cake tester inserted in center of cupcake comes out clean. Remove from pans. Complete cooling on racks. Yield: 32 small muffins or normal size cupcakes.
I did dust with a sprinkling of powdered sugar.
And the verdict is that BY FAR, THE BEST BANANA BREAD (muffins) I HAVE EVER EATEN. The pineapple was not overpowering. In the smaller amount, with the pineapple drained of juice, it flavored nicely without being the strongest taste. I do wish I had access to affordable macadamia nuts, but I don't. The walnuts were a terrific addition and added an extra crunch of texture.
But what really set this apart is the moistness. I figured with the addition of the sour cream, it would be a bit more moist. But these were REALLY moist. I mean really really moist.
These were so good, I sent 15 of them to Jackie's office. They were having an early morning meeting to solve the problems of the world. So early morning that nothing was going to be open for them to have breakfast (Jackie was the only worker smart enough to bring her own cook to the island). 6 people, 15 muffins and all were gone in very short order. One other fellow brought a box of doughnuts (pre-made, imported from the states, so fresh was an illusion). 9 of the 12 doughnuts were left.
Thanks for the recipe Mary, thanks for the idea, the advice and thanks for making my wife look good!
And now it's time for my 101 days of Summer update. It is a little tough for me to update. I am not using weight as a measurement, instead I am using my waistline (really, my ass, but I digress) as my goal. I am planning to drop a pant size during the challenge.
Dropping from a 44 to a 40 is awesome! That's about 20 pounds of weight seeing as how a pants size is usually about 10 pounds. Amazing! You are doing so well Dave and showing the world that you can still eat good delicious food AND lose weight. Everything in moderation.
ReplyDeleteThese muffins sound amazing. I love that you added the pineapple...I don't think they would really be Hawaiian without it. And I wish I could find good affordable Macadamian nuts as well. Maybe if I move to Australia.
The incredients and the process of making Brekfast Recipe is fantastic.There are lots of Breakfast Recipes in Indianrecipes.co.in which is nice.
ReplyDeleteSounds like you are right on track to fit in those 38s! The muffins look delightful.
ReplyDeleteDave! Not only have you dropped the weight, but you are getting fit and learning to eat differently. That's the key... Lifestyle change!
ReplyDeletetake care there
~Rainey~
Hi Dave...sorry I haven't commented. I can't open your blog at home...it crashes my poor little laptop...so here i am at work. (don't tell the boss LOL). I still read your posts through my reader tho.
ReplyDeleteanyways...your muffins sounds wonderful!
I can't read your update...for some reason as soon as I get to that part of your post...each letter is on a seperate line so it
r
e
a
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like that LOL...but It seems congrats are in order! :)
Kudos on your new healthy lifestyle, cher! These muffins look killer! Have a great weekend!
ReplyDeleteLOL when I read Mary's recipe I thought all it needed was a little pineapple and lo and behold you read my mind and made an awesome looking muffin! Congrats on the weight!!!
ReplyDelete