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!

DSCN3432 (640x480)

  • 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

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