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But what if we add banana?

March 8, 2022 by Joy the Baker 5 Comments

baked blueberry pancake muffins stacked on a wire rack.

I must lose track of who I am at the grocery store. At the grocery store I’m a person who grabs a bunch of nearly ripe bananas and puts them in my cart with a pat on my own back.  And I’m a person who walks past that very bunch of bananas for a week until they’re far more spotted than yellow basically begging to become a last ditch smoothie.  I think I’m a person who eats bananas but I’m wrong every time.  Thankfully, I am the person who will mash, slice, dice and bake with the bananas I’ve forsaken which redeems most of my bad behavior.

Just last weekend, as a spotted banana begged for inclusion in sooooomething I thought – WAITAMINUTE, these bananas would be perfect in my Williams Sonoma mixes which brings us right to this moment where I offer inspiration from my pantry to yours.

Cake mixes and ingredients on counter for baking.

First things first, you’ll need either the Blueberry Pancake Muffins or the Chocolate Espresso Cake with Peanut Butter Frosting.

These are our two most popular mixes with good reason.  The muffins bake up golden with truly so many plump blueberries, topped with a crunchy maple sugar that makes the muffins taste like pancakes (and wonderfully, McDonalds pancakes, no less).

The chocolate cake is soft, tender, and made that much better with a hint of espresso and a glorious amount of creamy peanut butter frosting. Classic sweets, to be sure.

blueberry muffin mixed in a bowl with added banana.
joy's baked blueberry muffin mix topped with cinnamon sugar


The invitation:

Add one ripe (if you’re like me, VERY ripe) mashed banana to the Blueberry Pancake Muffin Mix. You can add a thinly sliced banana round to the top of the muffin batter in the pan if you’d like. A thin banana slice will sit atop the batter as it bakes. A thicker slice of banana might sink. Bake as usual.  Dip in butter. Coat in maple sugar. It’s a sweet brunch offering.

Slices of chocolate espresso cake with peanut butter frosting and sliced bananas.

The invitation:

Bake the Chocolate Espresso Cake with Peanut Butter Frosting as normal. Spread half of the peanut butter frosting across the cake and pipe the other half of frosting along the edges of the cake. Just before serving top with ripe sliced bananas, crushed salted peanuts and a drizzle of store-bought caramel sauce.  We’re giving Elvis vibes to our sandwich. I mean… should we add crisp crumbled bacon? I’m nodding my head yes with my whole heart.

I’m rooting for your brunch life. I’m here for your cake work.  These Williams Sonoma mixes are designed to feel like homemade baking with a lighter load (and blessedly, less dishes).  It’s really been such a pleasure to work with the team to bring you high-quality ingredients and a finished product you can feel super proud of (and take all the credit for).

AND! If you’re in Los Angeles, come see me on Saturday, March 12th, at 11am at the BRAND NEW Williams Sonoma Store at The Original Farmers Market – 6333 W 3rd Street #P-10 Los Angeles, CA 90036.

AND AND! We’ll have a BRAND NEW brunch baking mix to share with you in May.  It’s a very clever coffee cake situation and I think you’ll love it!

My love to you!

xo

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  1. Iris Smith

    December 15, 2022 at 12:15 am

    Thank you for mentioning that, if you’d like, you might top the muffin batter in the pan with a circle of finely sliced bananas. On the weekend, my mother and I want to bake a cake. The banana had been bought by my mother. I believe it is a good idea to store the banana on the banana hook and place it in the cake mixer when we are making a cake.

    Reply
  2. jamie

    March 9, 2022 at 2:20 pm

    I buy bananas specifially so that they WILL go brown/ “bad”. I peel then throw them in a ziplock in freezer for smoothie, and also bake with them (including pancakes.) Yellow/ “fresh” bananas rarely get used!

    Reply
  3. Eva

    March 9, 2022 at 7:37 am

    Haha I love that you think you eat bananas but not really. Same here. There is always bananas in my kitchen but usually they end blended or baked !!

    Reply
  4. Sarah

    March 9, 2022 at 3:14 am

    Hi Joy! I have the carrot cake pancake mix anddd this impulse to turn them into muffins. Is this a terrible idea?

    Reply
    • Joy the Baker - Founder

      March 11, 2022 at 8:43 am

      I feel like this is not a terrible idea at all!

      Reply

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Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
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Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
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My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
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Full recipe linked in the bio!
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