Banana Cake

This is the best banana bread recipe around. Now, it is actually banana cake - which could be why it is so delicious. But, over the years I have cut down on the sugar and added a whole grain. That counts right?? This recipe makes 2 round cakes for layering or 2 loaves or 24 muffins or in my case 1 loaf and 24 mini muffins. Really, it can be whatever you need! Sometimes I even add chocolate chips, or my husband's favorite, butterscotch chips.


I know that everyone knows the old trick of throwing ripe bananas in the freezer for later use, but if you peel them first and throw them in a ziploc - it won't be such a sticky runny mess. I write on the outside of the bag how many bananas made it in there - 3 bananas is usually perfect for this recipe!

Banana Cake

1/2 cup margarine or butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup millet (ancient grain)
1 1/2 cups mashed banana (approx 3 medium)

1. Cream margarine, sugar, eggs and vanilla together in large bowl until light and fluffy.

2. Combine flour, baking powder, baking soda, salt, cinnamon and millet in medium bowl.

3. Add flour mixture to margarine mixture in 3 additions, alternating with banana in 2 additions, beginning and ending with flour mixture. Beat on low until batter is smooth.

4. Turn into 2 greased loaf pans (or cake/muffin tins).

5. Bake 350 F for 25 minutes or until wooden pick inserted into center comes out clean.

Which do you prefer, muffins or bread??

Enjoy

CC

Little Miss Muffin Tops

I was given this cookbook for Christmas a few years ago - after moving so much it finally made it out of storage and I was able to read it! I recommend this to every cook. They have a great take on healthy eating and what it means, great recipes and you don't have to give up anything to enjoy good cooking!

So one of the first recipes I tried was their Oatmeal Blueberry Banana muffins. They are stuffed full of all kinds of good stuff my husband and son would never believe! They are moist, tasty, sweet and filling - oh yeah, healthy too as far as baking is concerned!!

Little Miss Muffin Tops

1 cup quick-cooking rolled oats (not instant)

1 cup all purpose flour

1/2 cup oat bran (not those little bran buds that come in the cereal box. Look for oat bran by the oatmeal)

1/2 cup granulated sugar

1/3 cup flaked coconut (optional)

1 tsp each baking soda and salt

1 cup mashed ripe bananas

1/2 cup low-fat plain yogurt

3 tbsp butter, melted

1 egg

1 tsp vanilla

1 cup fresh blueberries (who are we kidding, I used frozen)

1. Preheat oven to 375 degrees F. Spray two 6-cup muffin-top pans (I used a regular muffin tin) with cooking spray and set aside.

2. In a large bowl, combine oats, four, oat bran, sugar, coconut, baking powder, cinnamon, baking soda, and salt. Mix well.

3. In a medium bowl, whisk together bananas, yogurt, butter, egg, and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.

4. Divide batter evenly among muffin-top cups. Bake for 12 to 14 minutes, or until muffin tops are puffed up and a toothpick inserted in center comes out clean. Remove muffin tops from pans and cool on a wire rack.

Here is the nutritional value of one muffin if anyone is tracking...

Calories = 169, total fat = 4.4g, saturated fat = 2.2g, protein = 4g, carbohydrate = 31g, fiber = 2.5g, cholesterol = 26mg, sodium = 108mg

Enjoy
CC

Banana Bread Pudding with Bourbon Hard Sauce

Here he is..... My husband. This is the second time I have ever seen him in my kitchen cooking! And I am being serious! Anyway, he loves bananas and loves showing off - so here he is, making Banana Bread Pudding.

Doesn't look too hard right?

It was actually quite tasty.

I must say though the Bourbon Hard Sauce was delicious!!!

All in all a successful dessert I didn't have to cook! YAY!!!

You can get the recipe here.

Enjoy

CC.