Thanks to my new twittering obsession, I found out that Alethea was making these today. She linked the recipe from allrecipes.com. Jason & I both love banana bread & we had 3 old bananas that either needed to be thrown out or turned into something yummy! I changed a few little things based on comments from other people.
Sarah’s Banana Bread Muffins
1 c white sugar
1/2 c vegetable oil
3 ripe bananas
1/4 c chopped walnuts
1/2 t vanilla
1 t baking soda
2 c flour
1/2 t salt
Preheat oven to 350. Place muffin cups or grease muffin pan.
Mix sugar, oil & egg until creamy & light yellow. Add vanilla, mashed bananas, walnuts. Add flour, cinnamon, baking soda, and salt. Mix until combined & smooth. Spoon batter into muffin cups. Allrecipes said would make 12. I made 19. 🙂
Recipe said bake for 30-40 mins. I took out at 25 and I think they were perfect~ fork put into muffin came out clean.
So the banana oatmeal cookies in the post below just taste uuhhhh, kinda dry and healthy. I am still wanting some oatmeal banana cookies so I searched recipzaar and found this recipe. Since its supposed to be a snowy night and day tomorrow I thought these would be yummy. I halved the recipe so we won’t be as tempted to eat 48 cookies!
3/4 c soft butter
1 c brown sugar
1 1/2 c flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1 c mashed bananas
1 3/4 c oatmeal
Beat together butter, sugar, and egg.
Stir in flour, baking soda, cinnamon, and nutmeg.
Add mashed bananas and oatmeal.
Drop spoonfls onto greased cookie sheet.
Bake at 350 for 12-15 minutes.
I got this recipe from a sparkpeople email I received today. I signed up for sparkpeople a while ago and have done nothing with it but saved a few recipes. I was in the mood to bake a little tonight but didn’t want to have a ton of cookies laying around calling my name all weekend either!
The recipe said 24 servings and I made exactly 24 small cookies. I think they’re good, but they do taste kinda healthy.
3/4 c flour (recipe calls for unbleached, I used all-purpose)
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 c quick cooking oats
1/3 c raisins (I omitted)
1/4 c chopped walnuts (I omitted)
1 large egg white
3 tbsp butter, cut in 1/2 in pieces
1/2 c packed dark brown sugar
1 small banana, cut in 1 in pieces
1 tsp vanilla
Set baking racks in top and lower third of the oven. Preheat oven to 400.
Whisk together flour, salt, baking soda, cinnamon, and allspice in mixing bowl. Mix in oats, raisins and nuts.
In a blender on medium speed, mix egg white, butter, and sugar until smooth. Blend in banana and vanilla until smooth. Pour banana mixture into dry ingredient bowl, mixing with spatula until well combined. Batter will be fairly stiff.
Drop batter in walnut sized spoonfuls onto baking sheets, spacing cookies about 2 in apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies.
Bake 10 mins. Switch position of pans in oven. Bake for additional 5-8 mins (5 mins was more than plenty for in my oven) or until cookies are golden brown and almost firm in the center. Transfer to cool racks. Can be stored in airtight container for up to 1 week.
I was in a baking mood tonight! I was making the Blueberry Cake to take to work tomorrow and I found this recipe that I’d saved and had all the ingredients so I decided to test it out too. I’ll add a few pictures and yumminess info soon.
Easy Banana Nut Bread
½ cup margarine, melted
3 ripe bananas, mashed
½ cup water
1 Tbsp. vanilla
1 package yellow cake mix
1 cup chopped pecans (I used 1/2 cup b/c DH & I don’t love a lot of nuts in our banana bread)
Combine eggs, margarine, bananas, water and vanilla in large bowl—mix thoroughly. Stir in cake mix and beat well. Stir in nuts. Pour into a greased and flowered 10 inch tube or bundt pan (I used 2 loaf pans). Bake at 350 degrees for 50 minutes or until golden brown.
I found this recipe on recipezaar last week and my mom & I made it over the weekend! So yummy & moist! We added an extra banana and less pecans b/c I don’t love nuts in cakes. We’d eaten it up before I thought to take a picture~ sorry! (EDIT~ I made it again for Jason & I so I took a picture this time.)
1 (3 oz) package of banana instant pudding
1 c water
1 yellow cake mix
¼ c oil
½ c finely chopped pecans
In large mixing bowl, mash bananas.
Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
Add chopped pecans.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 60 minutes.
Cool in pan for 15 minutes.
Remove from pan and let cool.
Sprinkle with powdered sugar before serving.