Banana-Nectarine Pancakes

In my quest to use successfully use all the delicious produce we received from Bountiful Baskets, I found this intriguing recipe on Pinterest for Blueberry Banana Pancakes.

Pancakes with only 3 ingredients? No flour? No sugar? No oil? Sounds a bit crazy, but I had an over-ripe banana on my counter that really needed to be used, so I figured, why not? Of course I had no blueberries, but lots of nectarines, so I changed it up a bit. Don't I always?

Banana-Nectarine Pancakes

Yield: 3 pancakes

Banana Bread

I made this banana bread over a month ago. I'm not sure where I found the original recipe, but I modified it to make it vegan. I pretty much ate the entire loaf. Oops!

Banana Bread

Yield: 1 9-inch loaf

Chocolate Chip Banana Nut Muffins

It's a snowy morning here in Minnesota. I'm talking suh-noooo-eee! I can barely see the tops of the tires of the car parked out on the street.

And it's still SNOWING out there!!

Nothing better than baking on a snowy morning. :)

I found a recipe for some Chocolate Chip Banana Muffins in my Taste of Home cookbook. I had to make a few modifications because I kept running out of ingredients, so I had to make some substitutions.

These muffins turned out so delicious...and picture perfect. Seriously, I'm having difficulty choosing the best pictures to post of the final product!

Of course my kitchen was a bit too messy for in-process pictures. Sorry!

Click here for Printable Recipe

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup oat bran
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 eggs, lightly beaten
• scant 1/4 cup canned, evaporated milk
• 2 medium ripe bananas, mashed
• scant 1/3 cup plain yogurt
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/3 cup chopped pecans

Directions:

Preheat oven to 375°F.

In a large bowl, combine the first seven ingredients.

In another bowl, combine the eggs and evaporated milk (adding enough water to bring the milk up to 1/4c); stir in the bananas, yogurt, and vanilla.

Make a well in the dry ingredients. Pour the liquid mixture into the well and whisk just until moistened. Stir in chocolate chips and pecans.

Coat muffin tin with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake for 18-22 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Enjoy with yummy hot chocolate. I did!

Banana Blueberry Muffins

I made these muffins last night to enjoy for breakfast this morning. I was looking for a healthy banana muffin to use up some frozen bananas that have been in my freezer for quite a long time. I was a little hesitant to make these, as there were quite a few negative reviews. Overall it was still rated with 4 stars, so I decided to give it a try.

They turned out to be delicious and filling! I even brought a couple into a co-worker, and she agreed that they were yummy. This is definitely a recipe I will make again and again.

My frozen bananas were about 2 cups, so I decreased the egg whites to 3 instead of 4, but that was the only change I made to the recipe.

Banana Oatmeal Cookies

I had some bananas in our freezer that I needed to use before our move. Individual snacks move much more quickly in our home, so I found this recipe for banana oatmeal cookies. These turned out wonderfully; although, I did need to decrease the cooking time to around 9-10 min. If you have overripe bananas, this is an excellent recipe!


Banana Oatmeal Cookies III

Submitted by: JoAnn Bork Rated: 4 out of 5 by 12 members
Prep Time: 15 Minutes Cook Time: 15 Minutes
Ready In: 45 Minutes Yields: 36 servings

"These are delicious moist cookies which freeze very well and a great way to use those overripe bananas."

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 egg, beaten
• 1 cup mashed ripe bananas
• 1 3/4 cups rolled oats
• 1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.

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Printed from Allrecipes.com 7/23/2006