Jan's Banana Bread

Sour Cream Banana Bread

1 1/2 cup sugar
1 cup sour cream
2 eggs, beaten
3-4 ripe bananas, mashed
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
Optional - 1 cup milk chocolate chips and/or chopped pecans

Mix sugar and sour cream.  Add beaten eggs and mix.  Sift dry ingredients together into mix.  Add vanilla and options, chips, nuts.  Add mashed bananas. Pour batter into 2 lightly greased loaf pans.  Bake at 350 degrees for 50 to 60 minutes.  For mini loaf pans: 45 minutes.  Let cool, then slice.

Banana Oatmeal Muffins

BANANA OATMEAL MUFFINS

1/2 c. uncooked oatmeal 1/2 c. milk 1/4 c. butter, melted 1 egg 1 c. mashed bananas 3/4 tsp. nutmeg 1/2 c. sugar 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1 c. unsifted flour 1/2 tsp. salt 1 tsp. cinnamon 1. In medium bowl combine oats and milk; set aside until milk is absorbed.2. In large bowl mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. 3. Add butter, egg and banana to oatmeal mixture. Add this mixture to dry ingredients, stir well until moistened. 4. Fill muffin cups 3/4 full. Bake in preheated oven 425 degrees for 15 minutes or until toothpick in center comes out clean.

Green Smoothie #1 - Strawberry Banana

I make these in a one-person blender (i.e., magic bullet clone) so my portions are for one serving. Feel free to multiply!

Strawberry Banana Green Smoothie

1/2 ripe banana

1/2 C frozen strawberries (I like 1-2 fresh ones mixed in)

1/2 C unsweetened almond milk

1 loose handful of spinach (more or less to taste)

1/4 teaspoon vanilla

Blend til smooth - delicious!!

Mom's Banana Bread (aka Betty Crocker)

1 ¼ C sugar
½ C butter or margarine, softened
2 eggs
1 ½ C mashed ripe bananas (3-4 medium)
½ C buttermilk
1 teaspoon vanilla
2 ½ C gold medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 C chopped nuts (optional)

1. Heat oven to 350° F. Grease bottoms only of 2 loaf pans.


2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.


3. Bake loaves about 1 hour - until toothpick inserted in center comes out clean.

Banana Chocolate-Chip Mini Muffins
(from familyfun.com - we LOVE these muffins!)

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

Instructions

1. Heat the oven to 350º F.


2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.


3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.


4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.


5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.


6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

Banana Cake - mommaduck

Banana Cake

Preheat oven to 350 degrees.
Grease 9x13 cake pan.

Blend together:
1 stick butter
1 cup sugar
Add in:
2 cups flour
1 tsp. baking soda
dash salt
2 eggs
1 tsp. vanilla
Mix well.
Add in:
3 RIPE bananas
Blend well.

Pour into prepared cake pan and bake for 25 minutes.
Allow cake to cool completely.
Frost with cream cheese frosting… Yummy!
Enjoy!

From the kitchen of Stephanie Stanley

WHIT - Banana Cake w/Cream Cheese Frosting

I am making this tonight for my son's birthday party. I plan to use already made cream cheese frosting. I will only be using two round cake pans (they are larger than what are called for). Anyhow, I thought I'd share:

Banana Cake With Cream Cheese Frosting

2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 large bananas, peeled, sliced

Preheat oven to 350°F.
Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl.
Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended.
Add eggs 1 at a time, beating to blend after each addition.
Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition.
Divide batter equally among prepared pans.

Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Beat cream cheese and remaining 1 cup butter in large bowl until light and fluffy. Beat in remaining 1 tablespoon vanilla and pinch of salt. Gradually beat in powdered sugar. Cover and refrigerate frosting until firm enough to spread, about 15 minutes.
Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Place half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place second cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread 1/2 cup frosting over top. Place remaining half of sliced bananas evenly over frosting, leaving 1/4-inch border at edge. Place third cake layer on work surface. Spread 1/4 cup frosting over top. Place cake layer, frosting side down, atop bananas. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before serving.)

Serves 8 to 10.