Banana Muffins ~ my 365th post for the year!

I’ve made it to my 365th post!  It’s been rather fun most days cooking and creating my posts.  Some days it has  been a struggle coming up with my posts; not so much that I didn’t cook but more so that it didn’t seem blog worthy.  I’ve been debating over the past few weeks if I should continue with daily posts or retreat a bit and perhaps post just a couple or so a week.  I still haven’t decided but in the meantime here is my breakfast recipe of the day!

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  • 1/3 cup olive oil
  • 3/4 cup sugar
  • 1 egg
  • 4 o.z. cream cheese
  • 3 ripe bananas
  • 1/2 cup oatmeal
  • 1 1/2  cups flour
  • 1/2 cup wheat flour
  • 1/2 tsp baking powder ~ I actually was out of baking powder so I used an 1/4 tsp cream of tartar and 1/8 tsp baking soda as a substitution
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Mix together oil, sugar and eggs.  Stir in softened cream cheese and sliced bananas.  Mix together oats, flours, baking powder, baking soda, and salt.  Stir into banana mixture until just combined. Add chocolate chips and divide to oiled muffin cups about 3/4 full.  I made 12 muffins and a mini loaf; I would estimate about 16 regular sized muffins could be made with this recipe.  Bake at 375 degrees for 20 – 25 minutes.

Enjoy ~ Kimberly

Banana Pancakes

For breakfast I made some great pancakes; not exactly a homemade breakfast but still pretty tasty. Doesn’t get much easier than adding some bananas to a mix!

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  • your favorite pancake mix or recipe
  • bananas

I used some hungry jack pancake mix and made a small recipe; once mixed add a sliced banana or two and cook as usual. I had mine with some peanut butter and syrup; Charles just added a bit of butter and syrup to his.  Very tasty and a great twist on the usual pancakes.

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Enjoy ~ Kimberly

Banana Coffee Cake

I had a couple of very ripe bananas on my counter and couldn’t decide what to do with them.  I saw a coffee cake recipe and just had to give this a try.  I made a few changes and reduced the size of the recipe and came up with this amazing recipe.  So moist like a crumb cake and the banana flavor was fantastic.  I had a bite a couple of hours out of the oven and enjoyed it for breakfast as well!  This recipe is definitely a keeper.

Banana Coffee Cake

  • 1/4 cup butter
  • 4 o.z. cream cheese
  • 1/2 cup sugar
  • 2 medium bananas
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chopped pecans
  • 1 Tbs brown sugar
  • 1/2 tsp cinnamon

Cream together butter, cream cheese, and sugar.

Slice bananas and stir in mashing up a bit.

Add vanilla and egg and stir together. Combine flour, baking soda, and baking powder; stir into banana mixture.  In separate bowl combine brown sugar, pecans, and cinnamon.  Stir half of this into banana mixture.

In greased 9 inch pie pan pour batter, top with remaining pecan mixture.

Bake at 375 degrees for about 20 – 30 minutes or until browned and toothpick inserted near center comes out clean.

Enjoy ~ Kimberly

Strawberries and Bananas ~ Two Fruit Salad

I don’t know what it is about the combination but I love strawberries and bananas together.  I am not always good at eating my fruit so I try to find ways to mix it up a bit.  This is another easy recipe but it is definitely a good one to keep in mind when looking for a quick dessert or even adding some fruit with breakfast.

Strawberries and Bananas

  • 1 medium banana
  • 1 cup sliced strawberries
  • 1 Tbs fresh lemon juice
  • 1 Tbs sugar

In medium bowl combine sliced banana, strawberries, lemon juice, and sugar.  Allow to chill in fridge for about 30 minutes or longer for sugar to dissolve and strawberries to get juicy.  The lemon juice with help keep the banana from browning; you also may want to stir again after it has chilled for a bit just to make sure bananas are coated well.

Enjoy ~ Kimberly

Mini Banana Bread Loaf ~ the perfect solution for the lonely ripe banana

This is my favorite banana bread recipe.  It makes just one little loaf ~ I use the disposable mini loaf pan that measure about 5 1/2 X 3 X 2.  It’s not too sweet and the addition of chocolate chips and pecans is optional; we just happen to like it this way.  I sometimes make several loaves when I have lots of bananas; this freezes beautifully. This is especially great to make if the oven is already going and that lonely banana in the corner is threatening to draw fruit flies!

Mini Banana Bread

  • 3 Tbs butter
  • 1/3 cup sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2/3 cup flour
  • 1/4 tsp baking soda
  • 1 ripe banana
  • 1/8 cup mini chocolate chips
  • 1/8 cup chopped pecans

Cream together butter and sugar.  Add egg and vanilla to creamed mixture.  Stir together flour and baking soda and add to creamed mixture.  Thinly slice banana and stir into batter.  Gently fold in chocolate chips and pecans.

Pour into greased mini loaf pan. Bake at 325 degrees for about 50 minutes.  Allow to cool for 5 – 10 minutes; remove from pan and cool completely on wire rack.

Enjoy ~ Kimberly

Banana Cupcakes ~ a great way to use up those over-ripe bananas

My sister made some banana cupcakes today.  I’m going to post her recipe today.  They were very tasty.  A muffin/cupcake mix on the texture.  Great banana flavor and the sour cream added fantastic richness.  Here is the recipe as she made it; they have been kid tested and approved!

Banana Cupcakes

  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 medium bananas (very ripe)
  • 1/4 cup sour cream
  • 2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda

In large bowl cream shortening and sugar.   Mix in eggs, vanilla, mashed bananas, and sour cream.  Combine flour, baking powder, and soda.  Stir into banana mixture.  Heat oven to 350 degrees.  Line 18 – 24 muffin tins with liners.  Fill 2/3 full; bake 18-20 minutes or until toothpick inserted in center come out clean.  Cool and ice with vanilla or cream cheese icing if desired.

Enjoy ~ Kimberly