Banana Sour Cream Bread/Muffins

Super moist and very delicious!!  It is especially good with Brody's Honey Butter on it!!! I made a few changes and I will definately be making this again!!!  Took it to Granny's 80th birthday party....Chris loved it and took home the leftovers.

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

5 over-ripe bananas or a 15 oz. can of applesauce or some of both

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 

Pour into sprayed pans. Bake at 300 for 60 minutes.

HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)

**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

for muffins:

smallest mini muffins = bake for 15 minutes at 350

3 1/2 inch mini muffins = bake 18 to 20 minutes at 350

regular muffins = bake 22 to 25 minutes at 350 

Banana Zucchini Bread

BANANA ZUCCHINI BREAD

A great banana bread recipe baked with a cinnamon sugar topping!  I like to triple this recipe and fill up the oven!!

3/4 c. sugar
1/2 c. oil or butter
1 medium overripe banana
2 eggs
1/2 c. sour milk (add 1 T. vinegar or lemon juice or buttermilk)
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. cinnamon
2 c. all purpose flour
1 c. shredded zucchini

Beat together:  sugar  & oil. Add banana, eggs, milk, & vanilla and mix well.  Add salt, cinnamon, baking soda and flour, mix until slightly lumpy.
Stir in zucchini. Pour into sprayed loaf pan.  Sprinkle batter with additional sugar & cinnamon (about 1/4 c. total)
Bake at 350 for 35-50 minutes until done.
Cool 10 minutes before removing loaf from pan.

** I started adding 1/2 t. cloves and 1/2 t. nutmeg and it is even better!!

***a double batch makes 3 medium and 3 small loaves.....makes great muffins too!! 

Muffins bake for 30 minutes.

Frosted Banana Cookies

Over the weekend Katie recommended that we have dinner at the Orchard House in Marsing.  She said, "they have the best banana cookies ever".  Well they didn't have any this day.  So I decided to make some today because they sounded so good.  So I googled and found this recipe from Land O Lakes.

Frosted Banana Cookies
3/4 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
2 medium (1 cup)ripe bananas, mashed
1 large Land O Lakes® Egg
2 teaspoons freshly grated orange zest
1/2 teaspoon vanilla
2 cups all-purpose flour (ADD MORE)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting
2 tablespoons Land O Lakes® Butter
3 tablespoons firmly packed brown sugar
2 tablespoons Land O Lakes® Half & Half
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
Grated orange zest, if desired
Heat oven to 350°F.
Combine 3/4 cup butter and 3/4 cup brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
Add bananas, egg, orange zest and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and half & half. Continue cooking, stirring occasionally, until mixture comes to a boil. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; cool slightly.
Frost cooled cookies. Garnish with grated orange zest, if desired. Let stand until frosting is set.

**I used lemon zest instead of orange, because that is what I had.
I added 1/4 c. more flour and I should have added more!!

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Bread Batter:
- 1 large egg
- 1/2 c. light brown sugar
- 1/4 c. granulated sugar
- 1/2 c. butter, melted
- 1/4 c. sour cream or greek yogurt

- 2 t. vanilla extract
- 2 ripe bananas
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/8 t. salt

Cream Cheese Filling:
- 1 large egg
- 4 oz. softened cream cheese
- 1/4 c. granulated sugar
- 3 T.  flour

Bread Batter- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mix well.

Add flour, baking powder, baking soda, salt, and mix. Set aside.

Cream Cheese Filling - In a large bowl, mix egg, cream cheese, sugar, and flour.

Pour half of the bread batter into a 9x5 inch pan, pour the cream cheese filling, smooth into corners, top with remaining batter.

Bake at 350 for about 50 to 60 mins.

Allow to cool for 15 mins and remove from pan.

Best Ever Banana Bread

Best Ever Banana Bread
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts
In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a sprayed 9 x 5 inch loaf pan. Bake at 325° for 1 hour 20 minutes. Cool on wire rack. Makes 1 loaf.

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Banana Pudding Poke Cake

BANANA PUDDING POKE CAKE
1 box yellow cake mix (& ingredients to make cake as directed on mix)
2 small boxes instant banana pudding
4 c milk
8 oz. whipped topping
20 vanilla wafers, crushed
sliced bananas -
Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be skimpy,  make lots of holes & make them big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.  Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
Refrigerate for two hours or until set.
At serving time, top with sliced banana, whipped topping, and crushed vanilla wafers.

Healthy Banana Bread.....

This banana bread recipe uses honey and applesauce instead of sugar and oil. 

Healthy Banana Bread2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananasIn a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into sprayed 9 x 5 inch loaf pan.
Bake at 350 for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Crock Pot Banana Bread

http://ldsliving.com/story/68979-easy-slow-cooker-recipes

Brown Sugar Banana Bread - in the crock pot

Makes 1 loaf (8 servings)

· 1¾ cups flour

· 1 teaspoon baking powder

· ½ teaspoon baking soda

· ¼ teaspoon salt

· ¼ cup butter, softened

· ¼ cup sugar

· ½ cup brown sugar

· 1 egg

· cup skim milk

· 3 medium ripe bananas, mashed

· 1 teaspoon vanilla

1. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. Set aside.

2. In a large bowl, beat butter with sugar and brown sugar until creamed. Blend in egg, milk, bananas, and vanilla. 

3. Add dry mixture to wet mixture; beat for 30 seconds.

4. Pour batter into greased bread pan that fits inside slow-cooker.

5. Place a wire rack or balls of crumpled foil in bottom of large slow-cooker. Place pan in slow-cooker.

6. Place a thick paper towel across the top of the slow-cooker and place the lid on top of the paper towel to seal the slow-cooker.

7. Cook on HIGH for 2–3 hours or until toothpick inserted near center of bread comes out clean.

8. Remove bread pan from slow-cooker, let cool, and serve.

Banana Chocolate Chip Cookies

I needed to use up some bananas so I went online looking for a banana cookie recipe....after combining a few this is what I came up with......and we enjoyed them....hope you do too!

Banana Chocolate Chip Cookies
1 1/2 c. flour (1/2 c. of this can be whole wheat flour)
1 t. salt
1/2 t. baking soda
1 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 1/2 t. vanilla
2 over ripe bananas, mashed
1 1/2 c. quick oats
1 c. milk chocolate chips
1/2 c. semi-sweet mini chips
Whisk together the dry ingredients and set aside.
Beat butter and gradually add the sugars, beat until light and fluffy.  Add egg, vanilla and bananas; mix until combined.  Add flour mixture; mix just until combined.  Fold in oats, and chips.
Drop onto lightly sprayed cookie sheet using a large cookie scoop.  Bake at 375 for 12 minutes.  Let cool on for 5 minutes and then move to cooling racks to finish cooling.

These are great just like this.....but for something extra special.
Drizzle them with an Almond Cream Cheese glaze.....YUM!
These freeze well too.

Fresh Banana Bundt Cake

My newest bundt cake creation...a great way to use up those over ripe bananas.  A friend brought Kara a Banana Cake when Emalee was born and it was really good.  So I decided to try to make a Banana Bundt Cake ... I think it turned out great!

Fresh Banana Bundt Cake
1 yellow cake mix
1 c. water
1/2 c. oil
4 eggs
2 ripe bananas
1 small box banana cream pudding
Place all ingredients in mixer bowl and beat for 3 minutes.  Pour into sprayed bundt pan.  Bake at 350 for 45 minutes. Cool for 10 minutes and turn out on to cake plate.
Glaze with almond flavored powdered sugar glaze or simply dust with powdered sugar.

Fresh Banana Mini Cakes

Fresh bananas combined with PHILADELPHIA Cream Cheese make these
little mini cakes simply divine.  They literally melt in your mouth....
my newest creation......enjoy!

Fresh Banana Mini Cakes

1 Yellow Cake Mix

1/3 c. oil

1 c. water

4 eggs

4 oz. PHILADELPHIA Cream Cheese

2 ripe bananas

3.4 oz. Box Instant Banana Pudding

12 oz. Cream Cheese Frosting or make your own

1 tsp. of almond extract

2 tbsp. of colored sugar crystals, if desired

Place in bowl of stand mixer: cake mix, oil, water, eggs, PHILADELPHIA
cream cheese, bananas that have been broken into 1 inch pieces and the
pudding mix. Beat at medium speed for 3 minutes while scraping the bowl
often.

Place 48 foil baking cups in mini muffin tins and spray them with cooking spray.
Fill them 3/4 full using a medium sized cookie scoop.

Place in preheated oven at 350 for 15 minutes, or until an inserted toothpick
comes out clean.

Remove to cooling rack and allow to cool.

While cakes are cooling, beat together the frosting and almond extract.
Place frosting in decorator's bag and pipe onto mini cakes or frost with a
butter knife. Sprinkle the tops with sugar crystals if desired.

For a sweet and salty taste, I have also added 1/2 cup of peanut butter to the
frosting and sprinkled them with chopped peanuts; in place of the almond
extract and the sugar crystals.