Here’s an easy variation of my Quick Banana Bread Loaf recipe. Simply add 1 cup of semi-sweet chocolate chips and spoon the batter into a muffin tin lined with paper cups. The yield from this recipe will be 10 large sized muffins. These moist muffins freeze well and make a great snack or lunch-box addition.
Don’t send those black bananas to the compost bin! You can whip this recipe up in one bowl. It tastes great, stays fresh for quite awhile and around our home it’s a family favourite.
- 3 very ripe bananas
- 1 egg
- 1 C brown sugar
- 1 tsp vanilla
- 1/3 C melted butter
- 1 1/2 C unbleached white flour
- 1 tsp baking soda
- Preheat oven to 350 F.
- Place peeled bananas in a large bowl and, using a fork, mash the bananas into a pulp.
- Crack the egg into the bowl and beat it into the banana pulp. Add the vanilla, melted butter and brown sugar. Mix well.
- Sprinkle the flour, baking soda and salt into the banana mixture and continue to mix until everything is well incorporated.
- Spray a loaf pan with cooking oil and spoon the batter into the pan, spreading it around evenly.
- Place the pan on the middle rack of the preheated oven and bake for 50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let the loaf rest in the pan for 5 minutes before removing and placing on a rack to cool.
Ham & Cheese Strata photo by: Janet Moore
Glenn and I are hosting a Boxing Day brunch tomorrow morning and I’ll be assembling this ham and cheese strata before tucking in tonight. It will come right out of the fridge and pop into the pre-heated oven a half hour before we plan to eat. This recipe serves six but can easily be scaled up or down to suit the number at your table. It might sound odd, but I use Sweet Thai Chili sauce in the strata for added zing! Give it a try – you’ll find it adds a unique flavour to a tried and true brunch favourite.
- 2 T butter
- 1 large onion, finely diced
- 6 stale croissants cubed
- 3 C of shredded old cheddar cheese (225 gm)
- 2 C of baked ham cubed
- 3 oz of cream cheese cut into small chunks
- 12 eggs
- 1½ C milk
- ½ C Sweet Thai Chili Sauce
- 1 T Dijon mustard
- 1½ tsp garlic powder
- 2 tsp fresh thyme or 1 tsp dried thyme
- ¼ tsp salt (omit if ham is salty)
- Grinding of pepper
Pre-heat oven to 350 F
- Sauté onions in melted butter until softened and beginning to brown – remove from heat and cool slightly.
- Spray large casserole or individual ramekins with cooking oil
- Place half of the cubed croissants into a large casserole dish or 6 individual ramekins. Add half of the ham, sprinkle on half of the sautéed onions, ½ of the cream cheese chunks and half of the grated cheddar cheese. Repeat this layering process ending with the rest of the grated cheddar cheese.
- Wisk the eggs, milk, Sweet Thai Chili sauce, Dijon mustard, garlic powder, thyme, salt and a grinding of pepper together in a large measuring cup.
- Pour the egg mixture over the casserole (or spread evenly amongst the ramekins) and cover with plastic wrap. The strata(s) can now be refrigerated overnight.
- In the morning pre-heat the oven to 350F and place the strata on the middle rack once the oven is hot.
- Bake for 30 minutes (20 – 25 minutes for individual ramekins).
To test for doneness insert a metal skewer into the centre of the strata. If it comes out clean the strata is ready to serve.