We always have bananas and apples. They are staple fruits in our household. Bananas (and avocados) have a window of opportunity to be eaten fresh. In the morning perfect, that night, not so perfect. Apples, on the other hand, seem to last forever if kept in the fridge. When I opened the fridge yesterday I noticed there were some gala apples in the crisper that had been there for awhile, and in the fruit basket bananas that were in the perfect state for mashing and baking.

I therefore decided to make use of those bananas and apples and make and bake some Apple Strudel Muffins and Banana Loaves. These recipes are old like me, tried and true, made them many times. They are pretty much fail proof. The muffins are very moist with just the right amount of apple and sweetness. The banana loaf is quite dense but moist, and you can customize the add ins or toppings with what you like or don’t. It isn’t super sweet which is why I usually add mini chocolate chips or sugared pecans or walnuts as a topping. The key to these recipes, as with most loaf or muffins, is to dump the wet into the dry and DO NOT over mix the two. When you see the flour mixture is incorporated into the wet, STOP mixing. The more you mix the tougher the end product will be. And we don’t want that.

So find yourself some blackened bananas and lost in the fridge apples and let’s get baking!

Naner (yes Banana) Loaf

What you need:

2 cups all purpose flour ( I always use unbleached)

3/4 cup wholewheat flour

1 cup dark brown sugar (unpacked)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 eggs

1/4 cup canola oil

3/4 cup of plain, vanilla or coconut yogurt (not non fat, Greek yogurt works too)

2 teaspoons vanilla (if using vanilla yogurt you can omit the vanilla)

3 well mashed, well ripened bananas (usually ends up being about 2 cups)

Mini chocolate chips, regular semi sweet chips, pecans, walnuts (if mixing into the batter I use 1/2 cup minis, 1 cup large chips, 1/2 cup walnuts or pecans)

I usually just sprinkle the toppings on the batter instead of mixing them in. The amounts I mentioned for adding them to the batter will be about the same for putting them on top.

How to make them:

Set your oven to 325 F.

In a medium bowl mash your bananas with either a potato masher (my go to) or a fork. Make sure you peel them first. 🙂 Set them aside.

Into a large bowl measure the flours, the brown sugar, baking power and soda, salt and cinnamon. Stir or whisk everything together. Set them aside.

Grab the medium bowl with the mashed bananas and add the eggs, canola oil, yogurt and vanilla. Whisk all the wet ingredients together.

Dump the wet into the dry and using a wooden spoon or spatula mix the two together just until no more flour mixture is seen. The batter will be quite thick. If you want stir in your chips and/or nuts.

Grease either a 9×5″ loaf pan, 2 – 8×4″ loaf pans or 1 – 8×4″ and 4 – 5×3′ loaf pans. I use tub margarine to grease my pans but spraying with oil will work just as good.

Divide the batter among the pans you are using, or if using only one large loaf pan dump it all in. Smooth out the batter and then if using sprinkle the toppings on.

For the large loaf bake for about 1 hour 15 minutes. The smaller loaves, 30 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are done.

Set the loaves to cool on a wire rack. When they have cooled down, usually about 15 minutes, invert carefully and remove them from the pans.

Slice and enjoy!

Apple Strudel Muffins

What you need:

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 egg

1 1/4 milk (cow’s milk, almond milk and carton coconut milk (not canned) all work)

1/2 cup packed dark brown sugar – you can use light too, I just prefer dark

1/3 cup canola oil

1 teaspoon cinnamon

2 large grated apples 🍎, cored, peeled or unpeeled (I use Galas)

For the strudel topping:

1/4 cup brown sugar

1/2 teaspoon cinnamon

3 tablespoons oats

1 tablespoon softened butter

How to make them:

Set your oven to 375 F.

Core the apples, peel if so desired, and then grate them. I usually grate them on to a cutting board and then they are easy to slide into the bowl. Save your fingertips and go slow. 🙂 When you are done grating the apples set them aside.

Into a large bowl, measure the flours, baking power, cinnamon, nutmeg and salt. Mix the dry ingredients together. Set them aside.

In a separate bowl whisk the egg, milk, brown sugar, canola oil, vanilla and grated apples.

Dump the wet ingredients into the dry ingredients and stir just until moistened. No over-mixing allowed.

Spray 18 muffin cups with oil, or use paper cups. I use a 12 and a 6. Spoon, or cheat like I do, and use an ice cream scoop with a clicker to fill each cup 3/4 full.

For the strudel topping, in a small bowl mix the 4 ingredients with a fork until crumbly. Put a scant teaspoon of the mixture on the batter into each cup.

Bake for 18 – 20 minutes. Use a toothpick to check if the muffins are baked through.

When done place on a rack to cool. Then carefully remove the muffins from the cups. I usually use a butter knife as a don’t use paper cups.

These are great plain, but even better with a dab of butter! Enjoy 😊

A great beverage to enjoy during our hot summer days, that also happens to go well with both these treats is a Blended Iced Coffee. Super easy to make, cheaper than Starbucks and you don’t need a fancy espresso maker. Just a blender.

What you need:

2 teaspoons instant coffee

2 tablespoons warm water

1 – 2 teaspoons sugar, I use cane or coconut sugar, but plain granulated white works

1 cup milk (cow, almond, coconut – from a carton, not a can)

1 teaspoon vanilla – if you want

1 tablespoon chocolate syrup – known in our household as Bunny Syrup

1 – 1 1/2 cups ice cubes

How to make it:

In a 1 cup measuring cup add the instant coffee, sugar and water. Mix until dissolved and then pour into the blender. Add the cup of milk, vanilla (if using) and chocolate syrup. Lastly add the ice. It should be no higher than the liquid. Put on the lid and turn the blender to the Blend setting. It usually takes about 30 – 45 seconds. Pour into 2 glasses, top with some aerosol real whipped cream, drizzle with chocolate syrup.

Add a straw and Enjoy!