Dace
Revolution in Progress
I have about 5 bananas to use up...I am leaning towards banana nut muffins, but wondering if anyone out there has a favorite use for bananas aside from muffins?
Got some bananas to use up....ideas?
- Thread starter Dace
- Start date
lorihadams
Always doing laundry
I mash them with a potato masher and put them in pancakes with chocolate chips or blueberries! The kids love them!
Freeze them if you want to then thaw them out for later. I use my frozen ones for pancakes or banana nut bread.....if you make it in little mini loaf pans it makes great xmas gifts!
Freeze them if you want to then thaw them out for later. I use my frozen ones for pancakes or banana nut bread.....if you make it in little mini loaf pans it makes great xmas gifts!
FarmerChick
Super Self-Sufficient
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Yup--freeze and use later.
Or just cut up and put over pancakes and more desserts.
There are tons of banana recipes, but sometimes I get sick of them.....we eat alot of 'nanners.
So I freeze when tired of them. Whip them out later.
Don't forget a good old banana split for dessert!
Or just cut up and put over pancakes and more desserts.
There are tons of banana recipes, but sometimes I get sick of them.....we eat alot of 'nanners.
So I freeze when tired of them. Whip them out later.
Don't forget a good old banana split for dessert!
Glad to see this thread ! I recently came into possession of a pile of bananas that were dead ripe. I made banana/peanut butter/chocolate chip muffins with four of them, and froze the rest for future endeavors !
keljonma
Epicurean Goddess
A TO Z BREAD
2 c. sugar
1 c. oil (or 1 c. applesauce)
3 eggs, lightly beaten
2 c. A to Z ingredients (see list below)
1 T. vanilla
3 c. flour
2 t. cinnamon
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. chopped walnuts, optional
A to Z Ingredients
Apples, peeled and shredded
Applesauce
Apricots, dried and chopped
Bananas, mashed
Blackberries, unsweetened, fresh or frozen
Blueberries
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs, dried and chopped
Grapes, seedless, chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple, crushed, canned and drained
Plums, peeled and chopped
Prunes, pitted and chopped
Pumpkin, canned
Raspberries, unsweetened, fresh or frozen
Rhubarb, chopped, fresh or frozen
Strawberries, fresh or frozen
Summer Squashes, peeled and grated
Sweet potatoes, cooked and mashed
Winter Squashes, cooked and mashed
Preheat oven to 350F. Grease and flour two 8x 4 pans or a Bundt pan.
In a mixing bowl, combine sugar, eggs and oil and mix well. Stir in A to Z ingredient of your choice and vanilla. Combine dry ingredients and stir into wet ingredients just until moistened. Stir in nuts, if desired. Pour into prepared pan(s).
Bake in preheated oven for 55 to 65 minutes or until tested done with toothpick (inserted in center comes out clean). Cool in pan 10 minutes and remove to cool completely. Wrap and let mellow overnight. Serve the following day.
OR
Banana-Oatmeal Pancakes with Spiced Maple Syrup
Serves 6
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
Combine ingredients in a small saucepan. Place over medium heat and bring to a boil. Remove from the heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.
1/2 cup old fashioned rolled oats
1 cup water
2 T firmly packed brown sugar
2 T canola oil
In a large microwave safe bowl, combine the oats and water. Microwave on high until oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
In a bowl, combine the dry ingredients. Whisk to blend.
1/2 cup low fat milk
1/4 cup nonfat plain yogurt
1 banana, peeled & mashed
Add the milk, yogurt and banana to the oats and stir until well blended.
1 egg, lightly beaten
Add the egg to the oat mixture. Then add the dry ingredients to the oat mixture. Stir until just moistened.
Place a non-stick griddle or frying pan over medium heat. When a drop of water sizzles, spoon 1/4 cup pancake batter into the pan. Cook until top surface of pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, about 1 to 2 minutes longer. Repeat with the remaining batter. Keep pancakes warm between batches.
Place the pancakes on warmed plates, drizzle with warm syrup and serve.
NOTE: If you like a banana flavor, add a second banana to the mix or serve banana slices on top. The syrup smells wonderful, but we did not notice a real spicy taste.
Alternate topping: If you don't love syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top of the pancakes.
2 c. sugar
1 c. oil (or 1 c. applesauce)
3 eggs, lightly beaten
2 c. A to Z ingredients (see list below)
1 T. vanilla
3 c. flour
2 t. cinnamon
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. chopped walnuts, optional
A to Z Ingredients
Apples, peeled and shredded
Applesauce
Apricots, dried and chopped
Bananas, mashed
Blackberries, unsweetened, fresh or frozen
Blueberries
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs, dried and chopped
Grapes, seedless, chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple, crushed, canned and drained
Plums, peeled and chopped
Prunes, pitted and chopped
Pumpkin, canned
Raspberries, unsweetened, fresh or frozen
Rhubarb, chopped, fresh or frozen
Strawberries, fresh or frozen
Summer Squashes, peeled and grated
Sweet potatoes, cooked and mashed
Winter Squashes, cooked and mashed
Preheat oven to 350F. Grease and flour two 8x 4 pans or a Bundt pan.
In a mixing bowl, combine sugar, eggs and oil and mix well. Stir in A to Z ingredient of your choice and vanilla. Combine dry ingredients and stir into wet ingredients just until moistened. Stir in nuts, if desired. Pour into prepared pan(s).
Bake in preheated oven for 55 to 65 minutes or until tested done with toothpick (inserted in center comes out clean). Cool in pan 10 minutes and remove to cool completely. Wrap and let mellow overnight. Serve the following day.
OR
Banana-Oatmeal Pancakes with Spiced Maple Syrup
Serves 6
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
Combine ingredients in a small saucepan. Place over medium heat and bring to a boil. Remove from the heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.
1/2 cup old fashioned rolled oats
1 cup water
2 T firmly packed brown sugar
2 T canola oil
In a large microwave safe bowl, combine the oats and water. Microwave on high until oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
In a bowl, combine the dry ingredients. Whisk to blend.
1/2 cup low fat milk
1/4 cup nonfat plain yogurt
1 banana, peeled & mashed
Add the milk, yogurt and banana to the oats and stir until well blended.
1 egg, lightly beaten
Add the egg to the oat mixture. Then add the dry ingredients to the oat mixture. Stir until just moistened.
Place a non-stick griddle or frying pan over medium heat. When a drop of water sizzles, spoon 1/4 cup pancake batter into the pan. Cook until top surface of pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, about 1 to 2 minutes longer. Repeat with the remaining batter. Keep pancakes warm between batches.
Place the pancakes on warmed plates, drizzle with warm syrup and serve.
NOTE: If you like a banana flavor, add a second banana to the mix or serve banana slices on top. The syrup smells wonderful, but we did not notice a real spicy taste.
Alternate topping: If you don't love syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top of the pancakes.
Keljonma, I am so thankful for this recipe ! I have kids over here all the time, and I wanted to have a variety of muffins to offer as snacks. I have used your A-Z recipe to make five bacthes of 30 muffins each, wrapped each in a foil sandwich wrap, divided them in large ziplocks, and froze them. When they want a snack, I unwrap, nuke for 30 seconds, and there you are... Did this last Friday. It's a keeper !
I made carrot, pumpkin chocolate chip, the above noted banana/peanut butter/choc chip, peach, apple raisin and plain pumpkin with walnuts. Yes, that's a lot of muffins !
Also, and this probably goes somewhere else, I recently got my hands on five dozen free eggs. Being single, that's a lot of eggs. I tried something. I blended the yolks and white together and poured the liquid into ice cube trays. One egg fits perfectly in each section. Froze them, removed to a big ziplock, and use them specifically for baking. This recipe, I used two frozen and one fresh to get the nice rise. The don't work for breakfast eggs, but for baking they are great.
I made carrot, pumpkin chocolate chip, the above noted banana/peanut butter/choc chip, peach, apple raisin and plain pumpkin with walnuts. Yes, that's a lot of muffins !
Also, and this probably goes somewhere else, I recently got my hands on five dozen free eggs. Being single, that's a lot of eggs. I tried something. I blended the yolks and white together and poured the liquid into ice cube trays. One egg fits perfectly in each section. Froze them, removed to a big ziplock, and use them specifically for baking. This recipe, I used two frozen and one fresh to get the nice rise. The don't work for breakfast eggs, but for baking they are great.
keljonma
Epicurean Goddess
You're welcome! Sounds like you are having fun with it. That recipe gets a lot of use at our place for the church food ministries and dh's 6'4" sweet tooth. I have even used half raisins and half fiber one cereal for bran muffins.
His sweet tooth is HUGE ! Must be hard to brush !
keljonma said:
I have even used half raisins and half fiber one cereal for bran muffins.
- Thread starter
- #9
Dace
Revolution in Progress
Great recipes! Thank you....going to make some breakfast muffins I suppose. That will be the biggest hit.
I love the A-Z recipe! That is a keeper!
I love the A-Z recipe! That is a keeper!
me&thegals
A Major Squash & Pumpkin Lover
Good eye, ldychef2k! That's hilarious! Yes, I would agree that a 6'4" sweet tooth is enormous!Ldychef2k said:His sweet tooth is HUGE ! Must be hard to brush !
keljonma said:
I have even used half raisins and half fiber one cereal for bran muffins.
Here's a banana recipe I love, especially when I want to get rid of the last of a batch of granola:
Granola Banana Bread
-1 cup brown sugar
3 T vegetable oil
2 eggs
1 cups mashed bananas
2 cups granola
2 cups whole-wheat flour
1 cup flour
1 cups milk
3 t baking powder
t salt
Blend dry ingredients in 1 bowl, wet in another. Add wet to dry, stir until blended. Bake in 2 bread pans at 350 for approximately 50 min.
Another good one:
Banana Flax Bread
cup ground flax meal ( cup seeds if desired)
4 bananas, mashed
cup applesauce or vegetable oil
cup brown sugar
2 eggs
1 cups flour
t baking powder
t baking soda
t salt
cup chopped pitted dates
Mix wet ingredient in 1 bowl, dry in another. Gradually stir together. Fold in dates. Bake in loaf pan at 350 for 55-60 min.
