Showing posts with label Bananas. Show all posts
Showing posts with label Bananas. Show all posts

Friday, July 2, 2010

Banana Oatmeal Bread

Do you have bananas in your freezer? There's always bananas in mine!! My favorite recipe for banana bread is this one! I am always looking for a recipe that's healthier but just as delicious. When I saw this recipe on The Cooking Chemist, I knew I had to give it a try. This one is a home run! It's healthier but still moist and delicious.


Banana-Oatmeal Bread
Courtesy of The Cooking Chemist
Adapted from Cooking Light

Ingredients:
1 c. packed brown sugar
7 Tbsp. canola oil
2 large egg whites
1 large egg
1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
1 c. regular oats
1/2 c. fat-free milk
1 tsp. vanilla
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl, beat well at medium speed of a mixer. Combine banana, oats, and milk; add to the sugar mixture, beating well. Add vanilla and mix well. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture and beat until just moist.

Coat a 9x5-inch loaf pan with cooking spray. Spoon in batter and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool ten minutes in pan on a wire rack. Remove from the pan and cool completely before storing.

Wednesday, September 30, 2009

Banana Pecan Cupcakes - MS Cupcake Club

When I saw the Banana Pecan Cupcakes were this months bonus bake in the MS Cupcake Club, I was thrilled. My husband has a banana almost every morning with his cereal and I always have bananas in the freezer. My go to recipe for bananas is Mrs. Flint's Bread but I am always looking for new and different banana recipes.

Sometimes a cupcake can be more like a muffin. For me, this is one of those cupcakes. You can find the other MS Cupcake Club members who participated in this bonus bake here.



On another note, I love chocolate and I would love to start a baking group based on Chocolate Epiphany by Francois Payard. If you like to join me in this yummy baking adventure, please leave a comment.

Saturday, August 22, 2009

Peanut Butter Banana Muffins

My husband has a banana almost every morning for breakfast. Have you ever noticed how hard it is to get bananas that are at the right stage of ripening? They always seem to be too green or too ripe. Either way we seem to have some leftover at the end of the week that are too ripe for our tastes.

My fallback recipe for leftover bananas is Mrs. Flint's Banana Bread. While this is the best banana bread I've ever eaten, I am in the mood for something different. I love peanut butter and bananas, I can take a spoon, a jar of peanut butter and a banana and ENJOY!! I searched and found a recipe on All Recipes for Peanut Butter Banana Bread. After reading the reviews, I decided to make some changes and make muffins instead of bread.




Peanut Butter Banana Muffins
Adapted from All Recipes

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda

Preheat oven to 325 degrees F . Line 12 muffin tins with paper muffin cups..
In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fill muffin cups 3/4 full.

Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Remove to a wire rack to cool.

My notes on this recipe: I would like even a little more peanut butter flavor in these muffins, I would increase the peanut butter to 3/4 cup. Keep a close eye on the baking time, at 20 minutes they are done and any time over 2o minutes would cause them to be dry.