Overripe Bananas..need recipe...

[401krep]

I have 3 medium size bananas that I let get too ripe for eating. There are so many CL banana recipes out there that I can't choose! Anyone have a favorite or tried/true recipe for me to use?

Thanks!

Vanessa

[BlueMoose]

These are my 2 favorite banana recipes that I make all the time.


* Exported from MasterCook *

Totally Decadent Banana-Chocolate Chip Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 very ripe bananas -- mashed
3 tablespoons oil
1/4 cup unsweetened applesauce
3/4 cup sugar
1/4 cup nonfat plain yogurt
2 eggs
1/3 cup wheat germ
3/4 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces miniature chocolate chips

Preheat oven to 350 F. Spray muffin tins with butter spray. Combine bananas, oil, applesauce, sugar, yogurt, and eggs; mix well. In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips. Bake 18 to 22 minutes.

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NOTES : For Double Chocolate-Banana Muffins: add 1/2 cup cocoa to dry ingredients.



* Exported from MasterCook *

Peanut Butter-Chocolate Chip Banana Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads & Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 ripe large bananas -- mashed
1 cup skim milk
3/4 cup peanut butter

1 teaspoon vanilla
1 egg
1 cup milk chocolate chips

In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Pour batter into two greased loaf pans. Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

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[valchemist]

This recipe is on my menu for next week (or as soon as I get some really ripe bananas).

I haven't tried it, but I have been meaning to for a long time and this is the week! I will post a review soon...


* Exported from MasterCook *

Louisiana Banana Cake with Pecan Praline Topping

Recipe By :Alison Boteler
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c dark brown sugar
1/3 c butter -- softened
3 bananas -- ripe
1/4 c buttermilk
2 tbsps rum
1 egg
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 c chopped pecans -- toasted
Pecan Praline Topping
1/4 c butter
1/2 c dark brown sugar
5 tbsps milk
2 c powdered sugar
1 tsp vanilla
1/2 c pecan halves -- toasted and coarsely broken

preheat oven to 350. grease and flour a 9 inch square pan.

cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients.

pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping.

for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.

Source:
"The Great American Bake Sale"
Copyright:
"1991"


Per Serving (excluding unknown items): 508 Calories; 19g Fat (33.6% calories from fat); 4g Protein; 82g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 4 Other Carbohydrates.

[BlueMoose]

That cake sounds great, Val! Anxiously awaiting the review....:D

[sushibones]

Here is a thread with the recipes for Mom's Banana Bread and a recipe posted by Catherine from epicurious plus various comments on each.

I made Catherine's, and my DH and DD both liked it. I had a taste of it, but since I really don't like banana bread, can't give any useful information other than it was banana bread. :rolleyes:

http://community.cookinglight.com/showthread.php?s=&threadid=21117&highlight=banana+bread+catherine

[Gail]

Those of us who've been around here a long time will surely remember these Oldie But Goodie threads on the subject. I didn't check to see how many of the recipes are specifically FROM CL (regretfully, mine are not) but you might have a look:

http://community.cookinglight.com/showthread.php?threadid=2074&highlight=bananas

http://community.cookinglight.com/showthread.php?threadid=11098&highlight=bananas

http://community.cookinglight.com/showthread.php?threadid=7821&highlight=bananas

[LGBurns]

This is not a CL recipe but I've been meaning to post it for a long time and so I'm using this as an opportunity. While in its original state it isn't light, I find it very easy to lighten. I have printed my adaptations next to the original ingredients. This recipe is from my mother-in-law and is one of my dh's fond memories from childhood. Now that I've lightened it we can have them much more often.

Banana Chip Bars
3/4 cup margarine (I reduced to 1/4 cup and used 1/2 cup applesauce)
2/3 cup granulated sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
2 medium bananas (I often use three to make it really moist)
2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 6-oz package chocolate chips (I often use more--at least 8 oz)

Preheat oven to 350. Cream together margarine & sugars until light and fluffy. Add 1 egg & vanilla and beat. Stir in mashed bananas. Sift together flour, baking powder & salt. Add to creamed mixture. Beat until well combined. Stir in chocolate chips.
Spread in greased & floured 15 1/2 x 10 1/2 x 1" baking pan (I usually use a smaller 12 x 9 or 13 x 10 pan so that they are thicker).
Bake at 350 for 25 minutes.
Cool and cut into squares.

[pilgrim719]

LGBurns -- I was wondering if your Banana Chip Bars come out like bar cookies or are they more like a sheet cake? Thanks for posting the recipe and letting us know that it can be lightened successfully! :)

Kari

[valchemist]

those do look good!

here is the nutritional info for the recipe using 1/4 cup butter, 1/2 cup applesauce, 3 bananas, and 6 oz of chips. I am assuming 12 servings.

Per Serving (excluding unknown items): 287 Calories; 9g Fat (26.3% calories from fat); 3g Protein; 52g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 220mg Sodium.

[valchemist]

by the way, chrisi (bluemoose), I have seen you (or Linda in MO on your behalf, LOL) post that Peanut Butter Chocolate Chip Banana Bread on several occasions and I am finally putting it into my Mastercook. it looks too good to pass up! and it would be great to have one loaf and freeze the other!

here is the nutritional info for that one, assuming 16 servings:

Per Serving (excluding unknown items): 271 Calories; 10g Fat (31.9% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 271mg Sodium.

[BlueMoose]

It's pretty darn good Val.;) :D

[anneg]

Hey..I wanna try the Peanut Butter chocolate chip banana bread tonight...but there is "oil" listed in the directions but not in the ingredients. What's up? Is there enough oil in the peanut butter to make this go!!?

Thanks!

Anne

[BlueMoose]

Originally posted by anneg
Hey..I wanna try the Peanut Butter chocolate chip banana bread tonight...but there is "oil" listed in the directions but not in the ingredients. What's up? Is there enough oil in the peanut butter to make this go!!?

Thanks!

Anne

Sorry! The original recipe called for some oil, but I just leave it out. You don't need any extra oil with the pb in there.

[anneg]

Thanks Bluemoose.

I am serene now. :D

[Kahlico]

If you have too many bananas and not enough recipes, try freezing the remainder for later. I just peel mine and wrap them in foil. They work great in banana bread and muffins because they mush automatically when they thaw. I'd just thaw them in some ziplocs :)

:D
~emilie

[Valerie226]

I agree with freezing bananas. Peel them first. I use them in fruit smoothies mostly. Don't even need to thaw them if you like your smoothie cold. hold onto the blender lid until they get broken up a bit or the lid can bump off.
also love CL Jamaican banana bread. :)

[KimKelly]

Here is another vote for Bluemoose's banan bread. That one has become a staple at our house, we make it at least once a month and make it into muffins. My kids love them.

Also you might try the Jamacian Banana Bread , it is a real keeper too.

Kim

[Gina O]

For those who have made the Peanut Butter-Chocolate Chip Banana Bread, which sounds sooooo good, does this have a pretty "peanut buttery" taste?

I love peanut butter, but my SO says he doesn't like it. I say "says" because he likes every variation of the chicken, noodles and peanut sauce I have tried, and the Malaysian pizza that has a peanut butter sauce. He also loves peanuts. Anyway, I am thinking about making this, and just wondering if it will pass his anti-peanut butter tastes.

TIA, Gina

[KimKelly]

Hi Gina! We absolutely LOVE that bread and actually make it into muffins. It does have a pretty pronounced peanut butter taste though. But if he liked those other things with peanut butter I don't see why he wouldn't like these! I don't think it would be any stronger than a peanut sauce. Give them a try, add extra chocolate chips!

Kim

[sunberst]

my family loves the jamacian banana bread with the rum, and i hade some over ripe bananas and they requested this. however i was out of limes & coconut & didnt feel like going to the store.

so i decided to try something new.

i made bluemoose's peanut butter-chocolate chip banana bread last night. however i too was confused when i got to the "oil" part, so i had to get online and check the bb out to make sure i wasnt missing something. i made it and it is terrific! i checked it at 45 minutes and it was DONE. i could of actually taken it out 5 or maybe more minutes before that. so it didnt need the 50-55 minute time the recipe stated. (my oven temp is pretty accurate) so "40" will be my magic number next time.

so good! i am very happy with it. moist & peanut buttery. thanks!

[little_bopeep]

Mom's Banana Bread gets my vote. :)