Banana Nut Chip Bread

A new twist on an old favorite!   I had several ripe bananas that I needed to use and went in search of a different banana bread recipe and found this one by Ray Lux over at All Recipes http://allrecipes.com/recipe/banana-nut-chip-bread/detail.

 Ingredients

• 4-5 Ripe Bananas
  
• 1 1/4 Cups Sugar
• 3 Eggs
• 1/3 Cup Vegetable Oil
• 1 TBSP Vanilla Extract
• 2 1/4 Cups Flour
• 3/4 Cup Quick-Cook Oats
• 2 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/4 tsp Ground Nutmeg
• 1 Cup Semisweet Chocolate Chips
• 3/4 Cup Chopped Walnuts 
• Non-stick coating spray
  

Makes 2 loaves
Bake time:  50-55 minutes

Preheat oven to 350 degrees.  2 loaf pans are needed - recommended size is 8x4 inch each.   

Puree Bananas in food processor.  If you don't have a food processor, you could just mash the bananas.














Add the eggs, vegetable oil, vanilla and sugar to the bananas and mix throughly.

In a large bowl, mix together flour, oats, cinnamon, baking powder, baking soda, salt and nutmeg

Add banana mixture to the bowl and mix thoroughly.

Add in the chocolate chips and the nuts

Spray both pans with non-stick coating

Pour batter in the pans.  Since I used disposable pans, I put them on a cookie sheet before putting them in the oven.

Bake 50-55 minutes - until you can put a toothpick or fork in the center and it comes out clean.  Remove and allow to cool for 10 minutes, then serve. 

I am linking this up to Saturday Blog Showcase at http://www.thibeaultstable.com/2010/02/welcome-to-our-5th-saturday-blog.html

Show And Tell over at Blue Cricket Designs -  http://www.bluecricketdesign.net/2010/01/show-and-tell-and-giveaway-blush.html

I am also linking this up to Creative Jewish Mom's Craft Schooling Sundays

http://www.creativejewishmom.com/2010/01/welcome-to-craft-schooling-sunday.html

Click on the hyperlink and go check out all the wonderful creations by others!

 

Cinnamon Banana Nut Muffins and Midget Bread

It is still chilly here so to warm up the place a bit and to try to make a bakery type treat without the bakery type price, I made Cinnamon Banana Nut Muffins and Midget Bread (what I call Midget bread is whatever batter you have left over from making muffins that is not enough to make a full loaf).

To save time I used a box mix and added spices and nuts.

Preheat oven to 375 degrees

Pour all of the following into a bowl to mix:

1 box Banana Bread Mix (I used Betty Crocker 13.9 oz box - on sale for $1.39) 2 Eggs 3 tbsp Vegetable or Corn Oil 3/4 Water

1/2 cup nuts (I used hazelnuts)

1/2 tsp Cinnamon

1/4 tsp nutmeg Mix together for approximately 50 strokes Pour into baking cups and and pre-greased baking pan (I used PAM spray)

Bake for 25-30 minutes, then put on a plate to cool for a few minutes before serving. Total time: 35-40 minutes, including baking

Approx total cost for 6 muffins & midget bread: $2.00

LEMON COCONUT BREAD

I found the yummy recipe at Baking Bites. She notes that the recipe is based on one of her favorite quickbread, which is a recipe for Coconut Bread from bills, Bill Granger’s restaurant in Sydney, Australia to which she spiced up with lemon juice and zest. I think the flavor and texture are somewhere between a quick bread and a pound cake and would go great with morning or afternoon tea.

It is great on its own, but my son doesn't like coconut so also I tried doctoring with some purchased vanilla whipped frosting - it was a little too sweet for me like this, but if you have a sweet tooth you might try serving it with frosting or drizzling with a powered sugar/water glaze.

http://bakingbites.com/2009/04/lemon-coconut-bread/ "

I varied my recipe only slightly from the original.

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cups 2% milk
• Juice of one lemon and grated rind for the lemon for the lemon zest
• 1 tsp vanilla extract
• 1 cup sugar
• 2 cups shredded coconut (sweetened or unsweetened - I used 1 7 oz bag unsweetened)
• 1/3 cup butter or margarine, melted

Preheat oven to 350F.

In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.

In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla.

Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain. Add in melted butter and stir until just smooth, being

careful not to overmix.

Spray a baking pan with non-stick coating

Pour into prepared loaf pan and bake for 55 minutes (I used a smaller pan than recommended and it is new), or until a toothpick inserted into the center comes out clean.

Turn loaf out onto a wire rack to cool completely before slicing.

SOUR CREAM DROP BISCUITS

I made these this past Thursday for our Valentine's dinner along with homemade mashed potatoes and gravy and they were a big hit. They are quick and simple (there are only 3 ingredients) to make and easy enough that children that are learning to cook could easily due (with supervison of course) to build their skills and confidence.

The biscuits are based on a recipe by Vicki in AZ at recipezaar.

http://www.recipezaar.com/Bisquick-sour-cream-biscuits-85148

2 cups Bisquick 1/2 cup butter, melted 1 cup sour cream

- Preheat oven to 350.

Put margarine in oven safe bowl then put int he oven for a few minutes

Consistency of the melted butter - slushy but not all the way melted.

Add 2 cups Bisquick

Add 1 cup of sour cream

Mix until blended - will look like this

Drop by tablespoon full on the baking sheet or baking pan

Bake for 12-15 mins.