Mini-Banana Muffins

This one is a repeater for me – that’s why it doesn’t get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these “more peese!” You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.


Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy’s original – adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want – large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

NUTRITIONAL INFO:
For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

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(104) Banana Bread

I put this together in literately 10 minutes or less. It came out BEAUTIFULLY and the taste! OH YEAH! I love this cookbook because it’s all basic, good, homey food. This is just like mom’s banana bread! YUM!


Banana Bread

Yield: one 9-inch loaf
Source: America’s Test Kitchen Family Cookbook

The key to great banana bread is ripe bananas. Be sure to use a 9×5″ loaf pan that is at least 3″ deep.

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped (optional)

1) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.

2) Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not overmix; the batter will look thick and chunky.

3) Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

4) Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

(49) Nutter Butter®-Banana Pudding Trifle

We made this as part of our cooking club menu last week. I must admit, I’m really not a huge fan of bananas, but it got DEVOURED! I love the idea of using Nutter Butters in place of nilla wafers! YUM!


Nutter Butter®-Banana Pudding Trifle

Prep: 35 min., Cook: 20 min., Stand: 30 min., Chill: 2 hr. 
This homemade pudding is divine, economical, and uses on-hand ingredients. The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.

Yield: 8 to 10 servings
Source: Southern Living, February 2009

3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
2 cups sweetened whipped cream
Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.

Banana Mini-Muffins

Banana Mini-Muffins

These muffins are adapted from a recipe I found online. I was feeling guilty about eating the calories in an entire muffin, so I decided to make them into mini-muffins! I do NOT like bananas in most forms, but I do like these muffins! The first time I made these, I estimated about 36 mini muffins, but this time I think I got closer to 48! Make sure not to fill the tins too full!

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/4 tsp cinnamon
1/2 tsp vanilla

1) Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2) In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth. Scoop into muffin pans.

3) Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want – large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

Nutritional Info:
For large muffin: 188 cals, 5g fat, 1.2g fiber
For each mini: 16 cals, .5g fat, .2g fiber

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