Banana Mocha Bars

2 bananas
1 tablespoon instant coffee powder
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup chopped pecans
1 cup chocolate chips

Blend coffee and bananas. Cream butter with sugar, beat in eggs and vanilla. Beat in dry ingredients alternately with banana mixture. Stir in nuts and chocolate.

Spread batter into greased 9 x 13 pan. Bake at 350°F for 30 minutes.

Farberware Nonstick Bakeware 9-Inch-by-13-Inch Cake Pan with Lid

Banana Peanut Butter Bread

1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2 bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts

Preheat oven to 325° F (165°C). Lightly grease a 5×9 inch loaf pan.

In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts.

Pour into prepared pan. Bake at 325°F (165°C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Cooking with Walnuts: 51 Recipes using Walnuts

Banana Walnut Muffins

1 1/2 cups flour
3/4 cup chopped walnuts
1/2 cup toasted wheat germ
1/4 cup brown sugar, not packed
1/4 cup Splenda®
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 ripe bananas, mashed
3/4 cup skim milk
4 tablespoons margarine, softened
1 egg

Preheat oven to 400°. Fit muffin pan with 12 paper liners.

Mix flour, walnuts, wheat germ, brown sugar, Splenda®, baking powder, cinnamon, salt, and nutmeg in a large bowl. Stir in remaining ingredients. Mix until just blended. Fill muffin liners with mix.

Bake until a toothpick comes out clean, about 40 minutes.

Cooking with Walnuts: 51 Recipes using Walnuts

Banana Bread with Cinnamon Crumble Topping

Banana Bread with Cinnamon Crumble Topping

Banana Bread with Cinnamon Crumble Topping

1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons dark brown sugar

Preheat oven to 350°F. Butter and flour 9x5x3 inch metal baking pan.

Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl.

In large bowl, whisk bananas, eggs, oil, honey and water until smooth. Add dry ingredients and stir to blend. Transfer batter to pan.

Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar. Sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour. Cool in pan 30 minutes. Turn pan on its side and slide out bread. Turn bread right side up and cool completely before slicing.

Cooking with Brown Sugar: 51 Recipes

Banana Salsa

2 large bananas
1/2 cup red bell pepper — diced
1/2 cup green bell pepper — diced
1/2 Scotch Bonnet — seed, dice
1 tablespoon ginger — minced
1/4 cup cilantro — chopped
3 tablespoons lime juice
2 tablespoons brown sugar, packed
1/4 teaspoon cardamom — ground
1 tablespoon olive oil
salt and pepper

Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste.

The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

Fox Run Brands 2.75-Quart Stainless Steel Mixing Bowl

Frozen Banana Cream

1 very ripe banana

Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you’re ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.

Nutritional Information:

Per serving:
92 calories
0 g total fat (0 g sat)
0 mg cholesterol
23 g carbohydrate
1 g protein
2 g fiber
1 mg sodium

Hamilton Beach Power Elite Multi-Function Blender with Glass Jar and Chopper

Chocolate Banana Bread

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (85 grams) white chocolate chips
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Turbinado or Demerara sugar

Preheat oven to 350°F (180°C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.

Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).

Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 – 9 x 5 x 3 inch loaf.

Cooking with Walnuts: 51 Recipes using Walnuts

Banana Sunflower Seed Pancakes

3 cups whole wheat flour
2 teaspoon salt
1 tablespoon baking powder
2 eggs
1 tablespoons oil
2 tablespoons honey
2 1/2 cup milk
2 large bananas
1 cup sunflower seeds

Mix whole wheat flour, salt and baking powder in mixing bowl.

Beat eggs in separate bowl; add oil honey and milk. Add to dry mixture. Fold in sliced banana and sunflower seed. Spoon batter onto hot griddle; brown lightly on each side.

Makes about 15 pancakes.

Lodge Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch

Banana Strawberry Frozen Yogurt

2 ripe bananas
1 cup sliced ripe strawberries
1 cup plain yogurt
1/2 cup sifted powdered sugar
1 teaspoon vanilla

Place all ingredients in a food processor or blender. Process or blend until smooth. Pour in to freezer can of a ice-cream freezer.

Freeze according to instructions. Spoon in to a freezer safe container.

Cover and freeze until ready to serve.

Serves 4

Euro-Cuisine Automatic Yogurt Maker