I am a Honey Bee

All about my adventures with cooking, crafts, and travel

banana

Peanut Butter and Banana Frozen Dog Treats

I know that everyone is like “OMG!!! Bring on Fall!!! Pumpkin Spice All The Things!!!!” but it’s still hotter than the surface of the sun here in Florida. In fact, we have just 2 seasons: Hot and Hotter.

Here, these frozen treats will be a welcome reprieve to the heat for most of the year. And even it it’s cold out, I bet your dog will enjoy them.

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Banana’s Foster Waffles

Banana's Foster Waffles

Okay, summer, can you please get hot?!?!?

 

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I’ve been anxiously waiting for it to get hot here in Boston. Sure, it’s been in the 80’s but it has not yet hit 90 yet. Every day they show a chart on the local news that shows the number of days above 90 for the past few years and this year has a big fat ‘0’ next to it. It breaks my heart.

I live for the hot sticky days. It just feels so great to step outside to hot humid weather. Like when I travel to Florida and the doors open up at the airport and it feels like a big slap to my face. It just makes me feel alive when my skin gets prickly from the heat.

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So while it’s not as hot as I’d like, I’m still enjoying the summer. We have been grilling a lot, playing around in the kiddie pool, and just sitting out enjoying the nice days and nights. My neighbors do as well. It’s so nice to see families enjoy it together with kids running around before and after their BBQ dinners. In fact, our neighbors were recently enjoying the cool summer nighttime breezes with some friends when I brought them over a big platter of these Banana’s Foster Waffles. That’s just how I roll!

Banana’s Foster was originally invented at Brennan’s Vieux Carré Restaurant located on Bourbon Street, across from The Old Absinthe House in the 1950’s. (Side note- Price and I believe that the best Bloody Mary is from The Old Absinthe House in NOLA. GET ONE!!!) It was a solution to excess bananas that they had in stock. Brilliant.

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It’s a great combination of ripe bananas, butter, sugar, cinnamon, and booze. It’s sickly sweet. It’s sticky sweet. It’s perfection.

And I, of course, dumped all that syrupy banana goodness on of a big old scoop of vanilla bean ice cream, which was happily melting on a warm waffle.

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I kept it simple stupid when I approached the waffle as I just used a mix and added some cinnamon to it amp up that flavor that’s in the Banana’s Foster syrupy goodness. Don’t get me wrong, Bisquick is great but the Belgiuan Waffle Mix from Krusteaz is AWESOME. It is airy and has a great sweet flavor to it. Their Buttermilk Pancake Mix is also great, but I wanted to use something on the sweeter side as it’s for dessert.

When you make Banana’s Foster the rum should flame up… FLAMBE! But as I don’t have a gas range mine didn’t. I tried to get it to catch with a flame, but by the time I lit it the booze was already cooking off. Hey, I tried! So no worries if your flambe is a dud, it will still be great!

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I don’t tattle if you make this awesome dessert for breakfast. You know what they say, well, what do they say?

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Banana’s Foster Waffles

Makes 6 – 7″ wide round waffles

Ingredients

For the waffles

  • 3 Cups Belgiun Waffle Mix, I used Krustez
  • 2 eggs
  • 1 1/3 Cup water
  • 1/3 Cup vegetable oil
  • 1/2 teaspoon cinnamon

For the bananas

  • 4 Tablespoons butter
  • 1 Cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 Ounces banana liqueur
  • 1 1⁄2 Ounces aged rum
  • 3 bananas

For serving

  • Vanilla Ice Cream
  • Whipped cream

Process

  1. Preheat your waffle iron.
  2. In a large bowl, mix together all of the ingredients for the waffle batter. Begin to make the waffles. As they finish, place on a cooling rack.
  3. Cut the peeled bananas in half, then cut each half in half again, then repeat to cut each portion in half to create 8 long pieces.
  4. To prepare the banana’s foster sauce, combine butter, sugar, and cinnamon in a flambé pan over medium heat. As the butter begins to melt, add the banana liquor and stir to combine.
  5. Add the banana to the sauce, cook until they begin to soften (about 1-2 minutes).
  6. If using a gas range, tilt back the pan to slightly heat the far edge of the pan. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum. If using an electric cook top, use a lighter to ignite the rum.
  7. Gently stir the sauce and continue to cook for 1-2 minutes to ensure that all of the alcohol cooks out.
  8. Plate a waffle, add a scoop of ice cream, and then top with 4 slices of banana and sauce.

Banana’s Foster recipe adapted from Brennan’s New Orleans Restaurant

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While I received product from Krusteaz for recipe development, all opinions are my own 

Banana Buttermilk Waffles

Banana Buttermilk Waffles

I’m going to Seattle tomorrow!! And I am so freaking excited!!! SO EXCITED!!!

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I am going there to visit my best friend Emily, who moved out there just about 2 summers ago. I haven’t seen her since last Christmas (’13) when she was back visiting family in CT and came up to Boston for an overnight so we could hang and she could meet Autumn. So it’s been far too long since I’ve seen her.

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I’ve had this trip planned for months and months. I’m packed and ready to head to the airport from work. Autumn is staying home with dad so this is the longest time that I will be away from her. That will be hard but I think the trip would be tough on he/us. Plus, they get to have a funny Daddy & Daughter weekend together.

Emily and I have been planning fun things to see and do. And, of course, delicious things to eat and drink.

I’m looking forward to checking out Pike Place Market, Gas Works Park, and taking a Ferry Ride. Plus, I think I kinda have to check out the Sleepless in Seattle houseboat. Oooh, maybe even the Grey’s Anatomy House. I’m such a dork.

We have been sending back a “Seattle Restaurant Tread” email for the past few weeks that is stuffed full of restaurants and bars that we could check out. The plan is so eat, walk, eat walk, and repeat all day. I can’t wait to check out places like Revel, Local 360, Toulouse Petit, and Marination in Ma Kai. So good!!!

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I’ve posted a few banana enhanced waffle recipes recently, so I was not too sure about posting these Banana Buttermilk Waffles now, but I couldn’t resist.

Buttermilk waffles are always a great waffle. A family favorite! And with the added banana it just knocks the flavor out of the park. Plus, it just enhances the texture.

We always have bananas on hand and sometimes they get too brown and soft to eat, I’m sure the same happens in your house, so whip up these waffles with those brown bananas.

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So, while you are enjoying these waffles this weekend I’ll be enjoying Seattle. I think it will be a great weekend!

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Banana Buttermilk Waffles

Makes approximately 16 waffles, depending on waffle maker

Ingredients

  • 2 bananas, mashed
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 Cups all-purpose flour
  • 1/3 Cup packed light-brown sugar
  • 1 teaspoon baking soda
  •  2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 2 cups buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Process

  1. Preheat your waffle iron according to your manufacturer’s instructions.
  2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and the vanilla extract. Pour into dry mixture, and combine.
  4. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
  5. Ladle about 1/4-1/3 cup batter, depending on your waffle iron, onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake until steam no long emerges from waffle iron, about 3 to 5 minutes.
  6. Transfer the cooked waffles to a cooking rack lined baking sheet; place in an oven set to low heat, about 200 degrees, while you finish making the rest of the waffles.

Adapted from Martha Stewart

Gluten Free Banana Bread Waffles

Gluten Free Banana Bread Waffles

Can we talk about how freaking cute waffle irons are?

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Oh, man, my Amazon wish list is insane with waffle irons. Big Belgian beauties. This one makes bubbled shaped waffles. Or how about a Mini Waffle Maker. And this one that makes hearts. Adorable! Oh, and this one makes Waffle Sticks– perfect for dunking!

This is gonna be a problem. A delicious problem.

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Price gifted me some fun goodies from Sperry for Valentine’s Day, but when we were out shopping I gifted myself Heart Waffle Iron that I picked up from Crate and Barrel. I couldn’t resist a sale. Score!!!

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We always have bananas in the house as Autumn loves them, but she will eat anywhere from 1 bite to a whole banana in a sitting so sometimes we run out or have a bunch of super ripe ones left, depending on her mood that week. And sure enough, we had a bunch of bananas when I was trying to figure out what waffle t make up next. It was like they were calling my name, I just had to use them. But since I recently did a Banana Bread Waffle, I wanted to change it up so I made these gluten free.

These waffles are great if you are gluten free or not. The texture is light from the whipped egg whites. Plus the flavor is reminiscent of banana bread from the banana, vanilla, and cinnamon in the batter.

A real winner for your next waffle breakfast.

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Gluten Free Banana Bread Waffles

Makes 7 heart waffles

Ingredients

  • 1/2 Cup melted coconut oil
  • 1 1/2 Cups almond flour
  • 1/2 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 large very ripe bananas
  • 1/2 Cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • butter, chopped nuts, fruit, and syrup for serving

Process

  1. Melt enough coconut oil to equal 1/2 Cup.
  2. Combine the almond flour, baking powder, cinnamon, and salt. Set aside.
  3. Beat the egg whites until stiff peaks form. Set aside.
  4. Beat together the bananas and sugar until fluffy. Add the 3 egg yolks and vanilla extract and mix until combined.
  5. Add in the dry ingredients and mix thoroughly.
  6. Fold in the egg whites until there are no more streaks
  7. Preheat you waffles iron. Spray with non-stick cooking spray or rub with papertowel that has coconut oil on it. Scoop a 1/2 Cup of batter into the waffle iron and cook according to the waffle maker’s instructions.
  8. Serve warm with butter and syrup and your choice of nuts and fruit.

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Peanut Butter Banana Bars with a Peanut Butter Cream Cheese Frosting

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On Sunday night Price, Autumn, and I headed down to Rhode Island to Lincoln Woods State Park to meet our wedding photographer, Lefebvre Photo, for our engagement photo session.

In practice of late, I was not prepared at all. #ugh #storyofmylife

We went out to Kohl’s in the morning to get some coordinating clothes, mainly plaid shirts and a dress for me to wear. Of course, I couldn’t find anything to wear. I don’t mean I couldn’t find anything that I liked since I basically LOVE all of Lauren Conrad’s current line. I mean, I couldn’t find anything I wanted to wear for the photos. Of course!!! So mini meltdown later, I rushed out to Gap Factory Store and Old Navy after lunch and threw together a $6 white tank top, with a $12 (originally $45!) sweater, some jean capris and sperry’s. And wished I had a Xanax.

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Thankfully, the photo session was fun since I was a ball of nerves. The location was amazing with shafts of golden light shining through the trees. The leaves were a lovely mix of greens, oranges, and yellows above us and below our feet. Our photographer was great with setting up shots and getting us to joke around when deep down I wanted to throw up from nerves and just the thought of how corny all of it was. I went to college and worked with Danielle years ago so it definitely helped keep me semi calm as we recounted the worse boss in the history of bosses. Plus, we got to talk about our babies as her daughter is just 2 weeks older than Autumn. Besides Danielle’s wedding and engagement photography she also takes newborn and baby photos so incorporating Autumn into our photos was really easy. I’m looking forward to getting our photos in a few weeks. I’ll be sure to share them when I get them 🙂

Anyway, these bars are so delightful! They are the perfect combination of flavors. I think peanut butter and banana are best friends, better than peanut butter and jelly. Yep, I said it!!! Jelly is great but too sweet at times, and you can’t dip jelly into a jar of peanut butter, like how you can with a banana… wait, you don’t do that? Err, me neither…

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These Peanut Butter Banana Bars are one of the best ways to use up past their prime bananas. I swear we always have past their prime bananas. I’d assume I should buy less bananas but when I do it’s the week Autumn has decided she wants 2x as many as usual and then I need to get more anyway. It’s like that when we buy milk… if I buy a 1/2 gallon for a month and we run out every week I’ll then buy a gallon and we will only drink a glass before it goes bad. #thestruggle

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I loved the texture of these bars that the banana and the oats give it. The oats make it feel like fall. I[‘m sure that doesn’t make any sense but it totally feels like a fall treat. Now, that doesn’t mean you can’t enjoy it all throughout the year but if you have it I’m sure you’ll think “Man, I gotta make these again this fall.”

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Seriously, this frosting.

You can skip the frosting but then we wouldn’t be friends as the frosting adds to much to the bars to enhance the flavors and texture. I just love biting into the bar and getting my teeth through the frosting first before getting to the fluffy bar. Plus, frosting always wins.

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Peanut Butter Banana Bars with a Peanut Butter Cream Cheese Frosting

Makes 16 servings

Ingredients

For the Bars

  • 1 1/2 Cups all-purpose flour
  • 1 Cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 cup creamy peanut butter

For the Frosting

  • 4 ounces of cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 cup of powdered sugar

Process

  1. Preheat oven to 350°. Grease an 8-inch square baking pan.
  2. In a medium-sized bowl, whisk together the flour, oats, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
  4. Mix in bananas and peanut butter, mixing just until combined.
  5. Reduce mixer speed to low. Gradually add the dry ingredients mixture, mixing just until combined.
  6. Transfer the batter into the prepared pan and smooth out the top.
  7. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean.
  8. While the bars is cooling, prepare the frosting by beating together the cream cheese, peanut butter until light and fluffy. Add the vanilla extract and beat again. In small batches, add in the powdered sugar, mixing well after each batch. Evenly spread over the cooled bars. Cut into 16 squares and enjoy!

Bars Sourced from Bake or Break, frosting from I am a Honey Bee

Classic Banana Bread

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This is my favorite banana bread.

Hands down FAVORITE.

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Plus it’s simple to make. So simple that I made this one handed. Yep, one handed.

The morning I was making this Autumn wanted to be held but also play with her toys on her mat so about every other minute she would yell from her mat at the top of her lungs and then I’d pick her up, she would stop and be happy to watch me make the banana bread. But then she would yell at the top of her lungs to be put back down. And then, after about a minute of playing around the yelling would begin again…

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So with her in my left arm I made this pretty much one handed. Thankfully I was at the point of cracking eggs when she was on the mat since I’m not great at doing that 1 handed.

Let’s get back to the banana bread.

It’s perfectly predictable. You know, banana-y and bread-y. It’s just that it has the best texture and flavor.

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I love the chunks of banana that are mixed into the creamy light batter. I often put chopped pecans in but I didn’t this time because I wanted to use the bread later on for french toast and I didn’t want the pecans in that. But I highly encourage you to put pecans in because they add such great flavor and texture.

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Classic Banana Bread

Ingredients

  • 2 cups whole wheat flour, but all-purpose works as well
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped (optional)

Process

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 5-inch loaf pan by lightly greasing the surfaces.
  3. In a large bowl, combine the flour, baking soda, and salt; set aside.
  4. Put 2 bananas and the sugar in the bowl of a stand mixer. Mix together for 3 minutes; you want a light and fluffy banana cream.
  5. Add the melted butter, eggs, and vanilla extract; beat well and scrape down the sides of the bowl.
  6. Mix in the dry ingredients until about 50% incorporated.
  7. Add in the 2 remaining bananas and chopped pecans. Mix together until the bananas are broken up but still in large chunks and the dry ingredients are more incorporated.
  8. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
  9. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
  10. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Adapted from Food Network