Amazing Fat-Free Banana Ice-Cream

A number of different chefs have done something like this, but here's my take.

Take 2 overripe bananas per serving and peel them and cut them into slices that are 1/2 inch wide. Freeze them in a flat layer until they are solid, a good 6 hours at least. Right before serving, puree the bananas in the food processor (not more than 6 or so at a time). If the bananas are having a tough time pureeing, you can add some milk to help it get going. Top it however you like, I especially like a quick mix of honey and peanut butter and some chocolate. Hard freeze any leftovers and they will stay good.

Whole Wheat Muffins - The Master Recipe

From Mark Bittman's "The Minimalist" column in the NYTimes, Feb 10, 2010. Made for me for breakfast one morning from Auntie Deb in Minneapolis.

1/4 c (1/2 stick) melted unsalted butter
2 1/2 c whole wheat pastry flour, white whole wheat flour, or whole wheat flour (or a mix with some unbleached white flour)
3/4 c white or brown sugar (to taste) + more for sprinkling on top of muffins
2 t baking powder
1/4 t baking soda
1/4 t salt
1 1/2 c mashed or pureed banana, sweet potato, apple, zucchini, pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 c buttermilk or yogurt
optional add-ins: 3/4 c chocolate chips, 1/2 c chopped walnuts or pecans, 2 T toasted wheat germ, 1 t cinnamon or other spice (Mark Bittman recommends banana-walnut, pumpkin-coconut, sweet potato-cardamom-ginger)

1. Preheat oven to 375 and grease muffin tins for 12 big muffins. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt (and spices or other dry ingredients, if using). In another bowl, whisk together the melted butter, banana (or other fruit/veggie), egg, and buttermilk. Fold wet mixture into dry mixture and stir until just combined (add in any of the optional ingredients now).

2. Fill muffin tins or liners; sprinkle tops with sugar. Bake for about 25 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Yield: 12 muffins

Farmgirl's Mexican Monkey Cake

This yummy cake comes from one of my favorite food blogs: www.foodiefarmgirl.blogspot.com.

Makes One 8-Inch Square Cake

1-1/2 cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon

1/2 cup (1 stick/4 ounces) butter, softened (or 1/2 cup trans-fat free margarine, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1-1/4 cups mashed, very ripe bananas (they cannot be too ripe)
2 Tablespoons yogurt or sour cream
1 Tablespoon milk
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees (325 if using a glass pan such as Pyrex). Grease an 8"x8"x2" baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.

In a large bowl, beat butter, sugar, and egg with an electric mixer until fluffy (I use a hand held mixer). Add bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until blended.

Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.

This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag. Defrost at room temperature--or in the microwave.