Every time bananas start turning brown at our house,  even just a tiny bit, my husband asks me if I'm going to make banana bread!  Like him, I do adore the moist tenderness of banana bread, but this time, I had something else in mind.  
         I think that maple and banana flavor go together really well.  I've already shared with you a version of Banana Maple Buttermilk Bread.  This time I thought muffins would be perfect to make and share with my little no sugar eating grandson. 

     Last week when I posted, I told you all about my adventures with corn on the cob!  Well, maybe not all, because I have a couple more things to share with you about corn.  Today, it is going to be about these delicious Fresh Corn Griddle Cakes that I made for my husband and I! If you like pancakes, you will love these even more.  The flavor is sweet and delicious and we topped them with honey butter which made them even better! 

      When we ate them, it was kind of a breakfast for dinner night.  We paired them with scrambled eggs and some of my Canned Cinnamon Apple Rings.  (click the link for that recipe!) It was definitely a comfort food that hit the spot! 
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     If you have fresh corn to use up, you will probably also have the rest of the ingredients for this recipe because they are mostly kitchen staples.

• An ear of Fresh Corn-Mine was an ear that had been cooked but not eaten the night before.  You can use an ear that hasn't been cooked or one that has been blanched or roasted.  They will all work. Just cut the kernels off of the cob with a sharp knife.  
• Honey-the flavor of honey goes so well with corn!  Plus, it has a lower glycemic index than sugar which is good since corn is already a starchy vegetable containing carbs.  But, it is considered a low glycemic vegetable.  Keeping that glycemic count low is important! 
• Butter
• Cornmeal-Although cornmeal has a higher glycemic index than corn itself, it does contain many nutrients and fiber.  
• All Purpose Flour
• Buttermilk-Buttermilk adds to the lift of your pancakes and also adds to the flavor! 
  
• Whole Milk

     The best way to cook griddle cakes is on a cast iron griddle or in a cast iron skillet.  
Heat the griddle and spray with cooking spray or use butter.  
Pour the batter onto a hot griddle into circles the size that you would like. 
Watch the griddle cake to see the bubbles form.  These cakes are tender, so flip them carefully when you see the top covered with bubbles.  Cook until they are golden brown on both sides.  

     This is a decadent breakfast casserole that is perfect for a New Year's Day morning or to tuck away and save for Valentines Day!

      A Cherry Danish Casserole is perfect to eat this time of year because besides being delicious, it will use up any left over, day old rolls that you have after the holidays.  The colors are festive and the flavors are bright and cheery.  Best of all, you make it the night before, so in the morning you simply pop it in the oven and heat up your house while it bakes.  Then, simply mix up the simple cherry glaze and pour it over the top when it comes out of the oven.  
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     Those white cubes are chunks of cream cheese! If you are thinking YUM, you are correct! 

     I you don't want to pour on the glaze, you could make it a dipping sauce.  Other alternatives to the glaze are:

• maple syrup
• Sprinkle on powdered sugar
• whipped cream
• Chocolate sauce

I loved enhancing the flavor of the cherries with the glaze. It added to the ooey gooey goodness of the Cherry Danish appeal.
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      At our house, we served this casserole on Christmas morning.  I'm sure that it will be making a reappearance in the near future.  We served it with bacon and hot orange punch.  It was very
Christmasy and  was a hit with everyone! The bread soaked in the egg becomes a unctuous custard.   
 
        If you don't have left over dinner rolls, you can use croissants, which was how the original recipe I saw on DinnerthenDessert made it, or you can use another crusty bread.  I didn't have any croissants laying around, but I did have rolls and decided to try it.  I made the recipe larger to accommodate a larger family and used more cherries!  I also added the cherry glaze with the removed cherry sauce.   

     So, without further ado, here is the recipe that I used to make Cherry Danish Breakfast Casserole, I hope you give it a try and love it! Simply click on the recipe to print.
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     I am very picky about muffins.  I do not like dry ones!  They must be moist, flavorful and if they have a streusel topping then that is even better!  Luckily, this version of banana muffins really fit that bill and hit the spot! 
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     I also love it when you don't have to mix up muffins or quick breads in a mixer.  For years I have used my Tupperware Mix and Store Batter Bowl for making everything from cupcakes, to muffins to pancakes.  That pour spout is just so handy when it is time to fill cupcake liners or to pour out pancake batter onto a hot griddle!  My Tupperware bowl is getting a little worse for wear, but I still use it.  Plus, I also have a Pampered Chef version in glass.  When I'm not using my Kitchen Aid Stand Mixer, these are the best bowls to use when mixing with a portable mixer or by hand.  There are quite a few versions of this type of bowl, such as this one by Anchor Hocking or a set of them in stainless by Rorence.
      This recipe can be all mixed together in one of my favorite mixing bowls by hand in no time and then popped in the oven.  It is a quick clean-up after that which is another reason to love this recipe. 

     Using up black bananas?  Check!  This recipe uses 3 of them! 

     Will feed a crowd?  This recipe makes about 18 muffins, so not bad!  Since I made them for just myself and my husband, then shared some with friends, we still have a few on day 3.  But guess what!  They are still as moist and delicious as day 1!  So check and check! 

     It helps to keep them stored in an air tight container of course.  I'm using my Tupperware 12" round container.  It is always my go to for muffins, cupcakes and cookies.
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     The brown sugar streusel topping adds the perfect crunch to the tops of these muffins because the muffin itself is so soft and moist.  Together you get the perfect combination for what tastes like the perfect muffin to go with your Hot Cocoa Bomb, or your hot apple cider! (I've tried them with both!)

I found this recipe awhile back on Sugar Spun Run, and tweaked it a bit for my purposes, so you can click to her recipe or  here is my  version.