Banana Cinnamon Chip Muffins

Banana Cinnamon Chip Muffins

A few months ago I tasted Cinnamon Chip Bread.  The name sounds interesting and let me tell you each bite of this bread was just... delicious.  The Cinnamon Chips have that bit of pizzazz whenever your taste buds discover even a bit of one chip!  I had read recipes that contained this "mystery" ingredient, but had never been able to purchase a bag in the grocery stores.  Well, that changed!  Yes!!  Woohoo!!!  I could not wait to bake a goodie using them.  This led to an old recipe I posted years ago, Banana Crumb Muffins.   I used the batter recipe for this Cinnamon Chip variety.

**There was no need to make a "crumb topping" here, so I did not.  However, I did sprinkle a small amount of granulated Sugar on top of each muffin before baking.

The batter for the muffins was prepared with the addition of 2 Tablespoons of Cinnamon Chips.  I did not want to overwhelm my recipe, so I used this small amount.  When putting the batter in the muffin liners, there were plenty of chips for each muffin. 

While these muffins were baking, my entire home smelled Cinnamon!  Yum!  These muffins are so good!  I did learn that they do not freeze well.  That's no problem, because 12 muffins do not last long.     


Banana Cinnamon Chip Muffins

Oven Temperature:  375°F     Baking Time:  18- 20 Minutes
Yield:  12 Muffins

Ingredients:

1 and 1/2 Cups Flour
1/2 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Cinnamon Chips
2 large overripe Bananas
2 Egg Whites- slightly beaten
4 to 5 Tablespoons Milk (I use Soy Milk.) 
1/3 Cup Olive Oil for baking & sauteing

Method: 

1. Combine Flour, Sugar, Baking Soda, Baking Powder and Salt in large mixing bowl.
2. Add 2 Tablespoons Cinnamon Chips.
3. In another bowl mash the 2 Bananas.
4. Add 2 Egg Whites and beat mixture with a whisk.
5. Add Olive Oil + Milk to Banana/ Egg Whites mixture and whisk together.
6.  Stir Banana mixture into Flour mixture until combined.
7. Spoon batter into the 12 muffin liners.
8. **Optional:  Sprinkle a small amount of sugar on top of each muffin.
9. Bake in a preheated 375°F oven for 18- 20 Minutes or until cake tester comes out clean.
10. Remove from pan & cool on wire rack.

Cinnamon Chips are a new ingredient to me, but one I will always keep in my pantry from here on!  Amazing how much pizzazz these Banana Cinnamon Chip Muffins have.

Enjoy!
Yummy!

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

Enjoy
Yummy!

~Banana Craisin Oatmeal~

Add 1 more ingredient-
1 sliced Banana

It's gotten a bit chillier in the morning!  Today it's s-n-o-w-i-n-g!  This kind of weather reminds me that a hot bowl of cereal filled with oats tastes so good for breakfast.  A bowl of Craisin Creamy Oatmeal!  Looking over at our fruit bowl "I spied" a Banana.  Before I knew it, the Banana was sliced & added into the pot with the other ingredients for our hot oatmeal cereal.  It was a change up in the flavor.  A great change with that added Potassium filled Banana!  WoW!!!

Treat yourself to this hearty fruit filled breakfast on a chilly day!  

Banana Craisin Oatmeal
     2 Servings 

Ingredients:
1 Cup Old Fashioned Oats 
1 Banana- cut into slices
1/4 Cup Craisins (Dried Cranberries)
1 and 1/2 Cups Soy Milk (or Milk)
1/8 teaspoon Nutmeg
1/8 Teaspoon Cinnamon
Brown Sugar- as desired

Method:

1. Place all ingredients in a 2 quart sauce pot. 
2. Let stand 10 Minutes. 
3. Heat to a boil over Medium heat.
4. Stir & cook for 5 Minutes.
5. Divide between 2 bowls.
6. Add more (Soy) Milk!
7. Enjoy a great bowl of hot cereal!

What a great way to start the day!

Enjoy!
Yummy!

Banana Cornmeal Muffins

Banana Cornmeal Muffins

Many times I've shared my dislike for the taste of bananas.  However, along with my lack of preferring that fruit, I also know that Potassium is an important mineral that's needed in our daily diets!  The reality is that Bananas are a great source & bananas can be purchased easily.  O.K., I get it!  For that reason a bunch of that particular fruit is purchased weekly, sometimes twice per week.  Usually, banana slices are added to my yogurt at lunchtime.  Or slices of an overripe banana are added to Cream of Wheat cereal while it's cooking (directions) on the stove. 

Usually, a box of "JIFFY" corn muffin mix can be found in my pantry.  For me- it's a "comfort food".  My mom always made these muffins.  The other day both the boxed mix & an overripe banana were available.  We enjoy Banana Cornmeal Pancakes, so why not make muffins?  I did!  What a great combo - Banana Cornmeal Muffins!

I followed the directions on the package, BUT did use my substitutions:

• 2 Egg Whites replacing 1 Whole Egg
• Soy Milk replacing Milk

I added:

• 1/4 teaspoon Cinnamon
• 1 mashed Banana

8 golden Banana Cornmeal Muffins were baked!  So tasty!  4 of these yummy muffins were placed in our freezer for another morning.
  
It's taken years, but I seem to be enjoying the taste of that particular fruit!  Never knew I'd say that!  WoW!

The terms "Winter Storm Warning" & "crippling snowstorm" have been broadcasted numerous times today describing the beginning of this week!  Our fridge & our pantry are full & our snow blower is "good to go"!  It will be interesting here in the Northeast!

The Banana Cornmeal Muffins (that are in our freezer) will be yummy tomorrow!   

Enjoy!
Yummy!

         

Banana Apricot Bread

Banana Apricot Bread - Yum!

What??  The Bananas are way too ripe for me to enjoy eating??!!  What am I saying? I do not like bananas! It was not good.  Well, it started that way- not being good.  Then, a recipe was located that I had not used in a very long time!  It all began when my fruit bowl contained 3 bananas that were definitely too ripe for me.  Suddenly, I remembered my conversation with one of my DILs about Banana Bread.  That led me to search for the "old recipe" that I always used so many years ago.  When my 2 sons were young I baked Banana Bread often.  Perhaps I had baked one too many breads using that fruit or it was then that I realized I do not like bananas.

Time does move on!  My younger son enjoys spinach!  Bananas are once again part of my daily diet.  Gotta' love that potassium!  As time has moved on I now bake with Olive Oil, Egg Whites & Soy Milk.  They are great substitutions for butter/ margarine/ vegetable oil, whole eggs & whole/ low fat milk.  I also add Cinnamon & Nutmeg into the batter so often when baking!

My old fave recipe was included in the 1978 printing of the Home-Baked Breads section of the McCall's COOKBOOK COLLECTION.  The recipe was located and I used my substitutions.  Also, 7 Apricots were cut into small pieces and added to the batter.  While this quick bread was baking, my kitchen smelled so good!  It was a hint that this would be a yummy Banana Apricot Bread!  It is delicious!  Whenever you have 3 yucky looking bananas, use this great recipe!  Keep some apricots on hand, too!  They contain potassium, also & they sure taste great here!

Banana Apricot Bread

Oven Temperature:  350°F     Baking Time: 60 Minutes

Ingredients:

2 and 1/2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar - I use slightly less.
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Olive Oil for baking & sauteing
2 Egg Whites
1/2 cup Milk
3 overripe Bananas, mashed
7- 8 dried Apricots

Method:

1. Preheat oven to 350°F.
2. Spray 9" bread pan with PAM.
3. In large bowl mix together Flour, Baking Powder, Salt, Sugar, Cinnamon & Nutmeg.
4. In small bowl beat Egg Whites until frothy.
5. Mash Bananas in another small bowl.
6. Add Olive Oil, Egg Whites, Milk & mashed Bananas to dry ingredients.
7. Stir together until combined.
8. Cut Apricots into pieces. (Cut in half. Cut each half into 3 pieces.)
9. Add Apricot pieces to batter & stir.
10. Pour batter into bread pan.
11. Bake at 350°F oven for 60 Minutes or until cake tester comes out clean.
12. Place on rack to cool for 10 Minutes.
13. Remove from pan & cool on rack.  

This is a very yummy Banana Bread!  Amazing combination - Bananas + Apricots!  Another 15 years will not pass before I bake this one again, especially with my additions & substitutions!  I now have more dried Apricots!  Bake this bread, you'll enjoy it!

Enjoy!
Yummy!
        

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes with Turkey Sausages

O.K., that was a surprise this AM!  Snow covering our yard along with no Internet connection!  Out came my iPad with my playlist!  The day needed a bounce, so Pharrell's "Happy" sounded great!   

Yesterday AM it was chilly!  Raindrops fell, but there was a plan!  A break in the drizzles brought - a walk outdoors!  The daily walks have been missed during our cold, snowy winter months.  Sure, the treadmill is second best, but walking outside is just the best! 

There was a "I have no clue what is for breakfast this AM" dilemma.  If I do not know... it is not good.  A quick & easy meal was needed.  In my pantry was a box of the inexpensive "JIFFY" corn muffin mix.  The muffins made with this mix are comfort food from my childhood, so there's always a package in the pantry.  One day I read the side of the box and discovered the Cornmeal Pancakes.  They are so yummy when Egg Whites, Soy Milk, Olive Oil for baking & sauteing, Cinnamon & Nutmeg are used.

There's 1 more addition for me.  2 over ripe Bananas were just waiting in the fruit bowl.  Adding those 2 pieces of fruit after mashing them made for very light Banana Cornmeal Pancakes.  I now only make these pancakes when adding this fruit.

(File Photo)

These pancakes are easy & yummy when substituting:

• 2 slightly beaten Egg Whites for 1 Whole Egg

• Olive Oil (for baking and sauteing) for melted Shortening

• Soy Milk for Milk

And adding:

• 1/8 teaspoon Cinnamon

• 1/8 teaspoon Nutmeg

• 2 mashed over ripe Bananas

If you have extra pancakes- after cooling, place each in a sandwich bag and then place sandwich bags in a Ziploc Freezer Bag.  Into the freezer they go.  These pancakes will be microwaved for breakfast on a busy AM.

Serve these for breakfast one morning.  They are so good! 

Enjoy!
Yummy!

                 

Cream of Wheat ~Banana Flavored

Starting in the fall, there are breakfast foods that make a presence on my table when it is chilly outside.  It begins - while stepping onto the cold floor I remember hot cereal exists.  This week may bring warm temperatures, but the overripe banana sitting in my fruit bowl reminded me of Banana Cream of Wheat!  It is Autumn!

Yes!  There were enough cereal granules in the Cream of Wheat box to prepare 2 servings.  The directions on the box are followed. 

However, there definitely are changes as to the ingredients.  1 overripe Banana cut into thin slices is added to the 1 quart sauce pot containing the Cream of Wheat granules.  Soy Milk rather than Whole Milk or Water is used.  1/8 teaspoon each of Cinnamon + Nutmeg is added in, also.  Turn on the Medium heat and you're on your way to start stirring!

Cream of Wheat ~Banana Flavored is great!  Calcium, Potassium + Cinnamon & Nutmeg.

Enjoy!
Yummy!

              

Banana Nutmeg Cream of Wheat

Open those curtains and let the sun shine in!  The remaining snow has melted and we are on our way to Spring!  O.K., maybe I'm a little too enthusiastic... our temps were in the low 60°F range on Monday...however, it's chilly today!  Banana Nutmeg flavored Cream of Wheat did taste so good at breakfast this AM!  A hot cereal on a cold Spring day!  Probably of most importance to me is the daily Banana (containing Potassium) is already checked off my "should eat" list for the day.  Woohoo!

This fruit still remains on my least favorite food list.  However, I've learned it does compliment other foods quite nicely.  In this case, slices of banana added to the sauce pot while the cereal is cooking does add a great flavor.  Usually, I add Cinnamon to the Soy Milk, Cream of Wheat Cereal, sliced Banana mixture.  This AM I learned that Nutmeg gives this bland hot cereal a little zing.  Nice!  It may be a mild tasting cereal on its own, but adding sliced banana & Nutmeg to the pot = Yum!

Enjoy!
Yummy!

   

~September~

This is a great time of year...the month of September!  Not only are the juicy fresh Grapes from CA available in our supermarkets, but the luscious large local Peaches can be easily located/purchased at Farmers' Markets and at road side stands.  It took three days for the four hard Peaches to ripen after I purchased them.  I placed them in a brown paper lunch bag, closed the top and placed the bag on my counter. 

This is one week when Peaches will not be used to make a dessert.  A fruit salad containing this fresh juicy fruit is just the best!  Add in a few slices of just right ripened Banana and a few Grapes and a tasty sweet fruit salad awaits!

In the cold winter months I'll think back to the fresh fruit salads that contained no canned (in their juice) fruit.  I'll also remember the beautiful Zinnias that grew in our gardens this summer.  Soon, it'll be time to save/ dry and then store the Zinnia seeds to plant next spring!

Enjoy!

                

Banana Cornmeal Pancakes

Ready to be flipped over!

The sun was shining brightly Monday AM.  It was time for breakfast and we were starved!  Opening the fridge and then the freezer door quickly revealed that any of the "stashed" breakfast goodies were...well...GONE!  What were we thinking?  Easter weekend was filled with many good chats, much FuN laughter and many hearty appetites.

Looking over to the Banana Bowl on the counter there were two overripe spotted bananas!  I knew that one box of "Jiffy" corn muffin mix was waiting to be opened.  This mix for corn muffins makes the best muffins - I've eaten these muffins since my childhood.  NO, not since 1930!  :)  And the pancakes = Yum! 

The instructions are located on the side of the box for easy, tasty pancakes.  There is a bit of substitution and additions going on also when I make the pancakes:

2 Eggs Whites replaces the 1 Whole Egg.
Soy Milk replaces Whole or Low Fat Milk.
Olive Oil for sauteing and baking replaces the melted shortening.
Add 1/8 teaspoon Cinnamon.
Add 1/8 teaspoon Nutmeg.
And 2 sliced Bananas are mashed before adding into the batter.

Banana Cornmeal Pancakes are scrumptious! 
Enjoy!
Yummy!

Creamy Banana Oatmeal

There was one Banana in the fruit bowl this morning!  Now, I can remember when gazing over to a brown spotted Banana in the morning was not very appealing.  The reasoning - it did not have that "just right for eating at lunchtime" appearance.   But ... on these chilly mornings a hearty breakfast of Creamy Banana Oatmeal tastes so good!  The lonely spotted Banana that contains Potassium sure helps make a yummy & healthy breakfast!

I follow the directions on the Quaker Old Fashioned Oat canister.  O.K., I admit one of the large packages of the dual pack of Quaker Old Fashioned Oats purchased from Costco has been divided and stored in my pantry.  You know how I like to prepare foods using Old Fashioned Oats and enjoy their taste!  :)  The large box purchased from Costco is not really that big!

Soy Milk, along with Cinnamon, Nutmeg & Raisins &/or Craisins, Brown Sugar (optional), and the Banana (sliced) are combined in a sauce pot.  I do not use Salt.  The Soy Milk replaces Whole or Low Fat Milk. 

Let the ingredients in the pot sit for 5 minutes before starting to cook according to directions on canister.  The result is a creamy Oatmeal with a delicious taste of Banana. A great breakfast before heading outdoors!

Do you prepare Oatmeal for breakfast?
Enjoy!
Yummy!

             

Banana Cream of Wheat!

It is official!  It's Autumn!  On some mornings when the weather gets a bit chilly, hot Cream of Wheat cereal makes one very warm, filling, tasty breakfast.  It's quick - takes 2 minutes and 30 seconds to simmer on top of the stove.  It's easy - 2 ingredients - the dry cereal and the Milk.  I use Soy Milk.  No optional Salt for me.  The familiar red box states that this prepared cereal contains Calcium and also Iron.  Now, this is where those brown spotted overripe Bananas sure do come in handy.  O.K., I use three ingredients.  

By following the directions on the Cream of Wheat box while preparing, I also add a sliced Banana to the dry cereal plus milk in the pot before bringing the mixture to a boil and then simmering.  What a delicious taste - I might even murmur that I do like the taste of a Banana, on occasion that is.  :)

Two mornings ago it was a Cream of Wheat AM.  Now, it feels like summer, again.  Ah, New England at its best!   

Do you enjoy hot cereal on cold mornings?          

Time to Heat the Grill...

As we made the left turn into our driveway, the vibrant colors in the cut-out on the right greeted us!  These colorful gorgeous Zinnias grew from seeds that were saved from last year's plants.  There are even more buds ready to burst open.  What a nice welcome!

After breathing in the salty air at the Cape (Cape Cod) for a few days it's great to enjoy our fall weather "back home".  Relaxing at Nauset Beach during the day and dining out in the evening...  Quite often Swordfish was listed on many menus.  However, no longer do I order that tasty fish while dining out.  I know that our local grocery store, The Big Y, carries the "wild caught" fresh Swordfish steaks at this time of year.  So, the first dinner at home this year after our vacation included Grilled Swordfish.  That's a change!  :) 

Now that I'm back into a routine, it's also time for me to remember the daily habit of "enjoying" a Banana every day for the Potassium content.  My blogging buddies know well that I try to hide or even ignore that healthy yellow fruit whenever possible!  :)  However, today's lunch - Yummy Yogurt with a little Peach Freezer Jam drizzled on top, all with a sliced Banana (ripened just right).  Cannot forget the tall glass of O.J.

Whenever I think of Bananas, I remember Dr. Seuss's great book "Green Eggs and Ham"!  I do like that book.  Bananas?  Ummmmm...

Is there a food that you do not particularly enjoy, but eat anyway?

Tonight we used our outdoor grill, again - Grilled Sockeye Salmon!
We enjoyed it!
Yummy!

    

Strawberry Banana Bread, Yum!

In the past I’ve mentioned that Bananas are not a favorite fruit of mine. Well, that certainly is in the past. Yes, every day I do savor the sweet taste of a potassium filled Banana, because it is healthy. But somehow there usually is one remaining Banana in our fruit bowl that is spotted. That is a “Baking Banana”.

The Blueberry Banana Bread is a big hit with my family. Now, Strawberry season is here, but in our freezer there was one last remaining Ziploc Freezer bag containing halved Strawberries. And, lo and behold there were three overripe Bananas waiting!

You guessed it! I substituted the defrosted Strawberries that were cut into ¼’s and into the batter they went. Strawberry Banana Bread sure tastes mighty fine! Do you enjoy the combination of Strawberries and Bananas? Yummy!

Strawberry Banana Bread

Oven:  350ºF     Time:  55-60 minutes
Yield: 2 Loaves

Ingredients:
2 and 1/2 Cups Flour
1/2 Cup Sugar
1/2 Cup packed Brown Sugar (I used Brownulated.)
1 TBS. Baking Powder, plus
1/2 tsp. Baking Powder
1 tsp. Salt
1/8 teaspoon Cinnamon
1/8 tsp. Nutmeg
3 TBS. Olive Oil (for Sauteeing and Baking)
1/3 Cup Milk (I used Soy Milk.)
1 Egg
2 tsp. Vanilla
3 mashed Bananas
2 cups defrosted Strawberries cut into ¼’s

Method:

1. Combine all dry ingredients in large bowl and stir well.
2. Mash Bananas in small bowl. Add cut Strawberries to small bowl.
3. Beat Egg and add with liquid ingredients to Flour mixture.
4. Add in fruits.
5. Stir all until combined.
6. Spray 2 Bread Pans (8 and ½ “ or 9”) with PAM and pour in batter, evenly.
7. Bake 55 – 60 Minutes or until cake tester (toothpick) comes out clean.
8. Place pans on wire rack. Cool in pans 10 minutes.
9. Remove from pans and cool.
10. Enjoy after slicing!

While these breads were baking, the aroma in my kitchen floated out to our Family Room. The combination of Strawberries, Cinnamon, Nutmeg and Bananas smelled so good! Yes, I did say Bananas.

I will surely be baking these again. Tonight, there are a few slices of this scrumptious treat left. The second wrapped bread will not last too long with Father’s Day tomorrow.

To all the Dads – Happy Father’s Day!!! 

Banana Cornmeal Pancakes, Yum!

A simple box of corn muffin mix can make a very yummy breakfast! Yes, the mix can be combined with Egg Whites and Soy Milk for great tasting Corn Muffins. Better yet, using the same brand of corn muffin mix (Jiffy) that my mom used when I was growing up some mighty fine Banana Cornmeal Pancakes were on our Breakfast table this morning!

Yes, I did say Banana. In the past I’ve shared that Bananas are not my favorite fruit, but I try to eat one every day. It is that Potassium thing - trying to stay healthy.  :)  There are always at least three in our fruit bowl!


On the side of the Jiffy Corn Muffin mix box there are directions for the Pancake version of my “comfort food”. I used Egg Whites, Soy Milk, Olive Oil and added ¼ tsp. Cinnamon to the batter. This morning my red griddle was heating up and two Bananas were thinly sliced. Three or four slices were placed on each pancake while it was cooking. Quickly and without much fuss Breakfast was ready!

Extras? Oh, yes! After they cooled they were packaged and stored in the freezer.


Do you add Bananas to Pancakes?
Enjoy!
Yummy!

Blueberry Banana Bread

The past few days have been a tad hot! In New England we know that the weather will change while we blink our eyes. And it sure has! On Friday I placed a package of frozen blueberries in the fridge to defrost, so Yummy Blueberry Muffins could be baked the next day. My Hubby and I had plans for Sunday - drive in and visit our son and his family. Well, we did drive in, had a great time, but brought no muffins.

This morning I opened the fridge door and lo and behold – defrosted Blueberries. Over the weekend while we were wearing shorts and short-sleeved shirts, the three bananas that were sitting in the fruit bowl really ripened. Ohhh! Now, Bananas plus Blueberries!

It was the perfect opportunity to search for a new recipe. A Bread Recipe with the ingredients of Blueberries, Bananas and Vegetable Oil. I now replace Vegetable Oil with Olive Oil when baking dessert breads, so I set out to “Google”. The find is oh so yummy! Two loaves of Blueberry Banana Bread are sitting on my counter. Well, maybe one is a partial loaf now that it has been sliced. The other loaf is intact. :)

While googling, I located the recipe Kelly's Blueberry Banana Bread that Wildflour shared on recipezaar.com. It is below. 

Click here for the direct link: http://bit.ly/amOatr

Kelly’s Blueberry Banana Bread shared by Wildflour.

Bake in 350ºF for 55-60 minutes Yield: 2 Loaves

· 2 1/2 cups flour
· 1/2 cup reg. sugar
· 1/2 cup packed light brown sugar
· 1 tablespoon baking powder, plus
· 1/2 teaspoon baking powder
· 1 teaspoon salt
· 1/8 teaspoon cinnamon
· 1/4 cup coconut
· 3 tablespoons vegetable oil
· 1/3 cup milk
· 1 egg
· 2 teaspoons vanilla
· 3 medium mashed bananas
· 1 cup chopped pecans
· 2 cups frozen blueberries

1. In large bowl, mix all ingredients except blueberries for about 30 seconds.
2. Fold in frozen berries.
3. Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6. When cool, wrap tightly with plastic wrap, keep refrigerated.
7. Best the next day!
8. *Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.

* * *
While preparing the batter I did make a few changes –

• I added 1/8 tsp. Nutmeg.
• Did not Use Coconut nor Pecans
• My Blueberries were already defrosted.
• I used Olive Oil - for sauteeing and baking - rather than Vegetable Oil. The batter is a bit dry, so I also added an additional one Tablespoon Olive Oil.
• My bread pans are 9-Inch Loaf Pans.

I was so pleased to locate a recipe containing both Blueberries and those three overripe Bananas that were sitting on my counter. This Bread is absolutely delicious! Have you ever combined these two fruits?

Sunday was full of surprises! Driving down the Mass Pike we learned that our younger son and his girlfriend were at the Riverside T station. After stopping there we all headed to our son’s and daughter-in-law’s home - I celebrated Mother’s Day a week early. Sweet!  What a beautiful day!

To all you Mom’s – Happy Mother’s Day!

Banana Crumb Muffins

Red, yellow, salmon & white tulips and the yellow daffodils are blooming in our front cut-outs. White Viburnum blossoms line our street. The Peonies have buds! What a great sight to behold as I look through our front bow window while munching on a Banana Crumb Muffin.

Two days ago there were 2 overripe Bananas on my counter and now there are none! :) Those 2 brown spotted Bananas beckoned to be used (or tossed), so I located my Banana Crumb Muffin recipe. All of the ingredients are staples in my kitchen, but I made a few changes.

In the past two years I have been substituting Olive Oil for Vegetable Oil when baking/cooking. This muffin recipe called for melted and cooled Butter/Margarine, so I decided to substitute Olive Oil. I also decided to use less Granulated and Brown Sugars than my original recipe calls for. The result - Yum! 12 very moisty Banana flavored muffins!

This is a great way to enjoy Bananas! :) My Hubby gave the muffins two thumbs up!

Banana Crumb Muffins

Oven: 375° F

18 – 20 Minutes

Yield: 12 Muffins

Ingredients

1½ Cups Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
½ Cup White Sugar
2 Large OVERRIPE Bananas, mashed
2 Egg Whites, lightly beaten
1/3 Cup Olive Oil (for sauteing & baking)

Topping Ingredients
¼ Cup or a little less Brown Sugar
2 TBS. Flour
1/8 tsp. Cinnamon
1 TBS. Softened Butter/Margarine

Method

1. Mix Flour, Baking Soda, Baking Powder, Salt & White Sugar in a large bowl.
2. In another bowl combine mashed Bananas, Egg Whites &
Olive Oil.
3. Stir Banana mixture into Flour mixture until moistened.
4. Spoon batter equally into paper lined muffin tin.

* * *
5. For Topping: In another small bowl mix together Brown Sugar, extra Flour, Cinnamon & softened Butter/Margarine. Sprinkle an equal amount over batter of each muffin. Press lightly.
6. Bake in a Preheated 375°F Oven, 18 – 20 Minutes or until a toothpick or cake tester that has been inserted in center of muffin comes out clean. Remove from pan and cool.

The warm weather brought out flowers, our outdoor grill and Banana Crumb Muffins! :) When I have 2 more overripe bananas, I will be baking these again!

12 muffins were too many for us to eat. Well, we really should have a little will power … so I placed a few cooled muffins in a Ziploc Freezer bag. You guessed it – into the freezer they went, to enjoy another week. :)

When you have overripe Bananas do you use them in baking or do you eat them?

Enjoy!
Yummy!

What’s for Breakfast?

This past week just zipped by. Each day was full of activities, so every evening before dinnertime I would open my freezer door to locate a previously prepared dinner. It was great finding labeled and dated Ziploc containers of previously prepared food that could be defrosted/reheated in my microwave. But that can only happen for so long. This morning’s breakfast needed some attention, because a visit to the grocery store was really necessary.

Well, two overripe Bananas were sitting in the fruit bowl, but you know my thoughts about eating Bananas first thing in the morn. That is, unless the Bananas are totally combined with other ingredients like in hot cereal. Today is Sunday – so no hot cereal today.

Looking on my counter and in the fridge, a partial loaf of Soft Oatmeal Bread, Soy Milk and Eggs were available. That could only mean one thing – soft tasty French Toast. By adding a little Cinnamon and a little Nutmeg to the Egg and Milk mixture Breakfast tasted yummy!

I was quickly able to take a photo – before my hubby devoured his. Almost missed that opportunity! :)

A trip to the grocery store came later in the day! Soy Milk, Eggs and Bread were on the list, too!
Now, the Bananas … I did use them while baking today. That is the next post. Stay tuned…

French Toast

Ingredients:
2 Whole Eggs
3 Egg Whites
1 Cup Milk (Soy or 1% Milk)
¼ tsp. Cinnamon + ¼ tsp. Nutmeg – as desired
Sliced Bread – whatever is available :)

Method:
1. Place Whole Eggs and Egg Whites in a rectangular container and beat with a fork. (I use a 1 & ½ Qt. CorningWare container.)
2. While beating mixture add in Milk and continue beating to combine.
3. Add Cinnamon + Nutmeg and beat with fork.
4. Heat non-stick griddle or skillet on medium heat.
5. Dunk each bread slice in mixture coating both sides and then place on the griddle/skillet. (Two or three browning at once.)
6. The underside will be golden brown when it is time to turn the bread slice over with a spatula.
7. Turn over and brown other side.
8. Enjoy with Maple Syrup!

Yummy!

Banana Flavored?

Definitely! For so many years Cream of Wheat cereal has been a nutritious, calcium enriched, creamy Breakfast prepared and eaten during the cold winter months. On a brisk winter day this cereal just hits the spot! It takes little time to prepare and tastes so good.

After enjoying a wonderful Christmas with family and eating special foods, it was time to get back to a routine. This morning I glanced over to our Fruit Bowl. One remaining piece of fruit was in the Bowl - an overripe Banana.

No, an overripe Banana is not a piece of fruit that I find yummy. But, it would be bursting with flavor. This morning the lonely spotted Banana was cut into slices and placed in the pot containing the Cream of Wheat granules and the Milk. Following the directions on the box, Breakfast was ready quickly.

Ah, Banana flavored Cream of Wheat! Now, that is one tasty breakfast!

As this year comes to a close, and a new year is around the corner, I wish all of you, my Blogging Friends - Happy New Year!!!

The Overripe Banana

Earlier this morning before Breakfast I glanced over to the fruit bowl on my kitchen counter. One overripe Banana remained. Hmmm, it did not really look very appetizing. Then again, Bananas have never been a favorite fruit of mine, so I cannot imagine that a piece of yellow fruit speckled with brown spots would be very appealing to me. Yes, I’ve read articles stating that Bananas contain Potassium. O.K., I get that. I eat one almost every day, but it has to look “just right”. Bananas are not juicy and scrumptious to me like Oranges and Apples are. For that reason I like to hide them in other foods. Oatmeal is a great example!

On a chilly morning a bowl of Creamy Oatmeal prepared with Quaker Old Fashioned Oats tastes so good. Especially if it is flavored with Cinnamon, Brown Sugar and Nutmeg. Having a little Banana flavoring does not hurt this tasty, healthy bowl of warm cereal. Actually, it is quite delicious!

After enjoying a wonderful Thanksgiving my fridge is mostly empty, but a partial carton of Soy Milk was located. So, I had plans for the remaining piece of overripe fruit. Following the directions on the Quaker Oat canister for preparing Oatmeal, I added in one overripe Banana that was cut into slices. In preparing Oatmeal, I omit the Salt and sprinkle in Cinnamon, Nutmeg and Brown Sugar - according to taste. If the combo sits in the pot for 5 minutes before applying the heat, a creamier Oatmeal is the result.

The flavor was great and the Banana slices melted, so they were not even noticed! It made some pretty tasty oatmeal!

Do you enjoy warm Oatmeal on a cold morning?

Enjoy!

Yummy!