Banana Marzipan Muffin

 

This muffin is on my daughter snack box today, she was so happy when I asked 'what she like me to put on her snack box for today? ; no doubt she pointed to the muffin I made yesterday afternoon.  It was funny moment , while she entered the kitchen after school yesterday !! She said.. "ooh, what a wonderful muffin, I want get 1 for my afternoon snack, what kind of muffin is this ?   I said "banana marzipan chocolate muffin"  -  she showed a funny expression, and said "oh... well, I'm not fan of banana"  ; aaaw ...  really ? since when she become a picky eater ? all right this is time for mom, show her trick .. . I reply again , " well... don't worry banana is just for a flavor like I put vanilla essence the other day, the main ingredient is CHOCOLATE CHIPS"

She said : "ok, I take one" .. after several minute, "ooh, you are right, I have a big chunk of chocolate chips, no banana slice ..this is so delicious, I want this for my tomorrow snack too"    Yeaaaaa... score for me !!

 

 

Banana Marzipan Chocochips Muffin

1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 package (95gr) of Chocolate Cover Marzipan , chopped - I found this at ALDI
1 teaspoon salt
1 cup mini chocolate chips (6 ounces)

1. Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips. 

2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

Make Ahead The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.

Nice Friday ...

 

We've been spoiled by the weather for almost 2 days, between 55F - 60 F everyday, it wasn't bad at all for winter . I try to enjoy the weather, before another polar vortex is coming on next week.. as the weather man said ..

With the nice weather and feeling good, I decided not to touch my sewing machine today but my mixer .. wuhuu ... baking a coffee cake and matcha macaroon *the recipe you can find it easily under the tag : baking, cake*

Everything done in the afternoon, took some pictures for my blog, and when I realize its time to pick up my little one from school . The school is near our house, and since the weather just nice, I decided just to walk.. it was nice walk, I met several parents, chat a little bit.. While I waiting outside, I took some pictures around.. it was really nice day ... can't complain, though ..

 

 

doesn't you like the color of the sky ?? so contrast with a yellow school buses

 

shortcut to home and pick some an interesting rock :)

 

 

have a nice weekend , every one.. xo



End of Journey

 

Aww .. what a dramatic title . But that is so true , after searching , trying so many banana bread recipes , now is come to the end of searching , I will never change recipe no more ... its so delicious, and still pretty much simple to bake .. the journey is end :P

Flour's Famous Banana Bread
Recipe : Joanne Chang

1 1/2 cup (210) gr unbleached all-purpose flour
1 tsp baking soda
1 /2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup + 2 tbs sugar (230 gr)
2 eggs
1/2 cup (100 gr) canola oil
3 1/2 very ripe, medium banana, mashed
2 tbsp. crème fraiche or sour cream
1 tsp vanilla extract
3/4 cup (75 gr) walnut havles, toasted, chopped

Directions :
Position a rack in the center of the oven. Pre-heat the oven to 325 F. Butter a 9 x 5 inch loaf pan,

In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set a side

Using a stand mixer, beat together the sugar and eggs on medium speed for about 5 minute or until light and fluffy.

On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Add the banana, cream / sour cream, vanilla continue to mix on low speed just until combine.

Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 t0 1 1/4 hours or until golden brown on top,and the center spring back when you press it. Let it cool in the pan on a wire rack at least for 30 minutes .

The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or it can be well wrapped in plastic wrap and frozen up to 2 weeks.