Sabrina's Mom's Banana Bread

Banana Bread

1 3/4 C sifter all purpose flour

1/2 tsp salt

1 c. granulated sugar

1 tsp baking soda

3 tbs buttermilk...I use 2 tablespoons of milk and 2 tsp of milk and 1 tsp of lemon juice or vinegar
2 eggs

3 bananas

1/2 cup chopped walnuts

1/2 cup butter flavor crisco or real butter (unsalted)

Heat oven to 350 and grease and flour 9x5x3 inch loaf pan. Mix flour and salt and then take shortening and hand mix with flour mixture until it resembles cornmeal. (all the same size) In another bowl mix sugar and eggs until as creamy as you can get it. Then fold the two mixtures together. I put the milk mixture with the baking soda together in a small bowl and then mix it with the banana. Then add it to the rest of the stuff. It will be foaming because of the soda. Then add the nuts and fold into the greased and floured pan(s), I usually double the recipe which will make 3 loaves, but if you don't double it, it makes a full one loaf. Fill pan(s) about 2/3. If you want to you can sprinkle extra nuts on top. I usually use 1 cup of nuts instead of 1/2 because we like a lot of nuts. I usually cook for about 45 minutes and use a toothpick to check for doneness. Then take out of the oven and put on the cooling racks for about 5-10 minutes and then go around the rim with a butter knife and slip out of the pan while still a little hot. Let cool completely and wrap in foil paper to mellow flavor. I usually try to remove from pan as soon as I can.

If they get brown too fast just cover with foil paper and continue cooking until cake tester done (tooth pick insert). Then take out of oven.

Try toasting each slice in the toaster......these are really good with peanut butter on them too.

Banana Pineapple Nut Bread

Banana Pineapple Nut Bread



Serves: 8 (1 thick or 2 thin slices)

1 ½ cup all- purpose flour

1 (4-serving) package JELLO-O sugar-free
instant banana cream pudding mix

1 tsp. Baking powder

½ tsp. Baking soda

1/4 cup (1 oz.) chopped pecans

8 maraschino cherries, chopped

1/3 cup (1 ripe medium) mashed banana

1 cup (one 8 oz. Can) crushed pineapple, packed in fruit juice, undrained

1/4 cup Land O lakes no-fat sour cream

Pre-heat oven to 375 degrees.

Spray a 9x 5 in. loaf pan with butter-flavored cooking spray.

In a large bowl, combine flour, dry pudding mix, baking powder
and baking soda. Stir in pecans and maraschino cherries.

In a small bowl, combine banana, undrained pineapple and sour cream.

Add banana mixture to flour mixture. Mix just until combined.

Evenly spread batter into prepared loaf pan.

Bake 55-65 minutes or until a toothpick comes out clean.

Place loaf pan on a wire rack and let set for 5 minutes.


Remove bread from pan and continue cooling on wire rack.
Cut into 8 thick or 16 thin slices.

H.E. = 1 Bread, 1/2 Fruit, 1/2 Fat, 20 OC

Banana Gingerbread Muffins

Banana Gingerbread Muffins - Makes 16
If you like gingerbread, these are the best muffins you will ever taste!!

1 - 14 1/2 oz box Gingerbread cake mix
2 very ripe bananas, mashed
3/4 C. quick-cooking or old-fashioned oats
1/4 cup eggbeaters (or two egg whites).
3/4 C. water

Preheat oven to 375 degrees. Grease or spray with Pam the bottoms only of 16
muffin cups or line with paper baking cups. (I personally use papers, and spray
them with cooking spray so the papers don't stick to the muffins). Mix all
ingredients together, divide among muffin cups. Bake 15-20 minutes, or until
toothpick inserted in center comes out clean. Remove muffins from pan
immediately and place on wire rack to cool slightly. Serve warm. 144 calories, 3
g fat, 1 g fiber. 3 WW points each.

Weight Watchers Banana Pancakes

WW BANANA PANCAKES

2 ripe bananas
2 c. Heart Healthy Bisquick
1 c. skim milk
1/2 c. eggbeaters
1 tsp vanilla
1 tsp cinnamon

Mix until just combined and measure 1/4 c. batter into
butter-flavored Pam sprayed pan.

1 WW point each, or 77 cal, .3 fat, .7 fiber each

Diabetic exchange 1 starch

Chocolate-Banana Bread

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist. From eatbetteramerica.

Prep Time:15 min

Start to Finish:3 hr 45 min

makes:1 loaf (16 slices)

Bread
2	cups Banana Nut Cheerios® cereal
3/4	cup sugar
1/4	cup canola or vegetable oil
3/4	cup buttermilk
2	teaspoons vanilla
1	egg
1	cup mashed very ripe bananas (2 medium)
2	cups Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1	teaspoon baking soda
1/4	teaspoon salt
1/3	cup miniature semisweet chocolate chips
Topping
1/2	cup Banana Nut Cheerios® cereal

1.	Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
2.	In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
3.	Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
4.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

Nutritional Information 1 Slice: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on 2000 calorie diet.

NOTE: Mini chips are used because regular chips will sink to the bottom.

Banana Apricot Bread

1 3/4 cups sifted flour
2/3 cup sugar
1/2 cup crushed walnuts
1/3 cup shortening
1 - 1 1/4 cups ripe banana (mashed)
1/4 cup finely chopped dried apricots (optional)
2 1/4 tsp baking powder
3/4 tsp lemon rind (grated)
1/2 tsp salt
1 - 2 beaten eggs

The secret to this recipe is to have all ingredients at room temperature before mixing.

Directions:

• Preheat oven to 350° F.
• First sift together flour, baking powder and salt.
• In a separate bowl, blend until creamy the shortening, sugar and lemon. Beat in the eggs and mashed banana until well mixed. Add the above sifted dry ingredients one-third at a time, beating the batter smooth each time. Fold in the nuts and apricots (if used).
• Pour the batter into a well greased loaf pan.
• Bake one hour or until tooth pick comes out clean.
• Cool completely before slicing.

This recipe is from The Joy of Cooking cookbook.

Banana Oatmeal Cookies

Here’s a quick and easy recipe to use up those last bananas that are overripe.

Ingredients:

Part 1:

1 1/2 cups sifted flour
1 cup white sugar
1/2 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Part 2:

3/4 cup shortening
1 egg, well beaten
1 cup ripe mashed bananas
1/2 cup raisins
1 3/4 cups rolled oats

Directions:

• Sift all the ingredients from Part 1 together. Cut in shortening. Add the rest of ingredients and beat together until well mixed.
• Drop dough by spoonful 1 1/2 inches apart on an ungreased cookie sheet.
• Bake at 375°F for 12 to 15 minutes until lightly browned.
• Cool on rack.