We’ve had some beautiful, warm summer days in the past month but we have also had some foggy, misty days. I know it is typical for the Bay Area but I have still not gotten used to it. It feels so out of place after a few warm days and getting into the summer vibe.
One thing I do love about foggy mornings (even in the summer) is making a warm cup of coffee and baking. So last week after a misty walk around Lake Merritt I headed home to make some banana bread. I ended up making the bread into muffins, so I could sample them faster (aka I wanted a treat with my coffee).
I love baking and my fair share of baked goods. One of my favorite things to do is find a few recipes and then combine them or make a substitution or two (or three). For this banana bread I used coconut oil, a great substitute for butter, and I used maple syrup to sweeten. I love using maple syrup as the sweetener because I love the rich flavor it adds and it has vitamins and minerals like manganese, potassium, zinc, iron and calcium. I also use whole wheat flour 90% of the time and find that I don’t notice the difference anymore. Neil is still adamant that pizza dough is not the same so we tend to do half and half for that or all white flour. For most recipes I also cut the sugar down and blend different sweeteners, like brown sugar, coconut sugar, honey and maple syrup.
For this batch of muffins I found a recipe that was exactly what I would have done after tweaking a more traditional recipe. I found it by searching “banana bread recipe blog” as I love getting recipes from bloggers and discovering new bloggers this way. I had already come across Cookie + Katie previously but hadn’t used it in a while and was excited to get re-acquainted with her recipes.
These muffins were the perfect thing after my misty morning walk! I added in part of a dark chocolate bar (87%) coarsely chopped and it was perfect.
Do you like to bake? Do you make adjustments to the recipes? How do you explore new recipes?