Banana Muffins (my favorite banana recipe)

 

I have lots of banana muffin/bread/bar recipes on this blog, and this, by far, is my favorite!  I found it on my Facebook feed and it came from this website:  

 https://sallysbakingaddiction.com/banana-muffins/

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

5. Notes

• Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
• Special Tools (affiliate links): Stand Mixer or Handheld Mixer | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Muffin Liners
• Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
• Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
• Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
• Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
• Milk: Use your favorite variety of dairy or nondairy milk.
• Banana Bread: Here’s my favorite banana bread recipe. 🙂

2 Ingredient Lemon Cake Bars

Angel food cake mix + lemon pie filling. These are sooo easy and very yummy

Ingredients:

◦1 box angel food cake mix

◦1 (22 ounce) can lemon pie filling

◦Powdered sugar (optional)

Directions:

Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with nonstick spray.

In a large bowl, stir together angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan and bake for about 35 minutes until fully cooked and the top is lightly browned.

Let the cake cool, cut into bars and, if desired, sprinkle with powdered sugar.

Yield- 9x13 pan full of love

The recipe popped up on my fb page under "Recipes and More With Lisa K ".  It sounded so simple, I just had to try it.  

Easy Banana Bread Recipe

PREP TIME 10 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 10 minutes

SERVINGS 12 servings

AUTHOR Holly Nilsson

This banana bread is one of the easiest recipes I’ve ever tried and turns out perfectly every time! Feel free to substitute your favorite nuts (like walnuts) or even add in chocolate chips.

Ingredients

• 3 medium bananas mashed
• ½ cup mayonnaise  
• 1 egg
• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ½ cup chopped pecans

Instructions

• Preheat oven to 350*F.
• In a bowl mix together mashed bananas, mayo and egg. In a separate bowl combine flour, sugar, baking soda, salt and pecans
• Add flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix
• Pour into a greased loaf pan. Bake 60-70 minutes or until a toothpick comes out clean.
• Remove from pan and allow to cool completely.

Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

To Ripen Bananas  Quickly bake at 300°F for 15-20 minutes. Cool before using.

Avoid adding extra bananas, this can make the bread too dense.

As with all quick breads, do not overmix. Stir just until incorporated.

Check your bread at least 10 minutes before the bake time is up.

Line the loaf pan with parchment paper  leaving about 3 inches of paper folded over the top of the pan for easy removal.

To Make Muffins divide over 12 muffin wells and bake 14-18 minutes or just until a toothpick comes out clean. Do not overbake.

I wanted to try a new banana bread recipe and when I saw this recipe has mayonnaise in it, I wanted to try it.  (Not that I'm particularly a huge fan of mayo, I was thinking it would make it moist.)  Then I saw that it had a 4.99 star rating  from 1650 votes I for sure wanted to try the recipe.  It did not disappoint.  I got the recipe from spendwithpennies.com found by clicking here. 

Chocolate, Chocolate Chip Banana Muffins with Glaze

 INGREDIENTS:

2 Tbsp butter, softened
1/3 cup sugar
2 large egg whites
3 1/2 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract

1 1/4 cups unbleached all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt

1/2 cup chocolate chips

2 tbsp confectioners sugar (optional)

DIRECTIONS:

1.  Preheat oven to 325°. Line a muffin tin with 12 liners.
2.  In a large mixing bowl cream butter and sugar with an electric mixer.
3.  Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
4.  In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
5.  Add flour mixture to bananas, then blend at low speed until combined; do not over mix.
6.  Fold in chocolate chips and pour batter into muffin tins.
7.  Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.
8.  If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.

Rachel shared this recipe from skinnytaste.com.  I'm always on the look out for good banana recipes because here in Belize bananas are plentiful and inexpensive.  I don't have muffin tins so I cooked it in a 7 x 11 pan.  I used 1 egg instead of 2 egg whites.  I also used 4 bananas.   After I opened the applesauce jar, I measured out 1/4 cup of applesauce in small disposable containers and put them in the freezer for the next time I make the recipe.

This is definitely a thumbs-up recipe!

Crumb Cake

When we attended our son's wedding we were able to stay at the Wing's home.  They were generous hosts and made us lots of yummy treats.  We had this for breakfast this morning.  It was so yummy, I asked Lina for the recipe.  She said it was a recipe from her grandma.  

Frosted Banana Bars Recipe

Ingredients

• 1/2 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch salt
• FROSTING:
• 1/2 cup butter or margarine, softened
• 1 package (8 ounces) cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

• In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.Yield: 3 dozen. 

Nutritional Facts

1 each: 202 calories, 8g fat (5g saturated fat), 38mg cholesterol, 100mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 2g protein.  Diabetic Exchanges: 2 starch, 1-1/2 fat.

© 2017 RDA Enthusiast Brands, LLC

I got this recipe from the Taste of Home webpage found here.  Since bananas are plentiful and inexpensive here in Belize I was on the lookout for a good banana bar recipe.  I needed a bar recipe because I don't have a loaf pan yet, just cookie sheets.  I was happy to find this recipe on my google search.  (the first one I clicked onto.)  

*Grandma's Fruitcake (*Grandma Cula Magnusson)

1 box 15oz. raisins             1 t ground cloves
2 ½ C water                        2 t heaping fresh soda
2 t cinnamon                       2 cubes margarine (I would use butter)
1 t allspice                           2 eggs   
1 t nutmeg                           2 C sugar
1 lb. sliced gumdrops (not black)
3 ¾ C sifted flour                1 8oz. cherries
1 8 oz. candied pineapple   1 C chopped nuts (walnuts) 

Simmer water and raisins together for 10 min. Add spices, soda, margarine—let stand 10 min. Slice fruit and add 3/4C flour to fruit. Add 1 C sugar to wet mixture.  Add 1 C sugar and 2 beaten eggs, then add to wet mixture. Mix everything.  Add 3 C flour, nuts, fruit.

Load 3 greased, floured big bread pans about ½ full. Cook at 300 for 35 min.—then reduce heat to 250 and cook for 45 min.   {watch them—may need to adjust}

Smaller pans: 18 min at 300, then 35 min at 250.

Cool in pans, 5-10 min, then on cookie sheet.

I was introduced to this fruitcake when I married Scott 36 years ago.  It's not your usual fruitcake recipe that everyone jokes about.  Maybe it's the gumdrops.  You'll really enjoy this holiday fruitcake.  If any Magnusson cousin makes this recipe, email me a picture and I'll post it with the recipe.   

Lemon Poppy Seed Muffins

1 box lemon cake  mix

1 3 oz size lemon instant pudding

1 Tbsp poppyseeds

4 eggs

1/4 c. oil

1/4 c. applesauce

1 c. water

Glaze:

1 1/3 c powdered sugar

1/3 c lemon juice

Mix everything together. If making bread, bake at 350 for 50 minutes. If making muffins, bake at 350 for 20-25 minutes. Yield 2 loafs or about 22-24 muffins.

Pierce the loafs or muffins and pour the glaze over the top while warm. 

These are so easy to make and oh so yummy.  I was at a funeral yesterday where they were served.   I found out that Heather Cole had made them so I asked her for the recipe.  This recipe would taste ok without the glaze.   I was looking for a picture to post on the blog and I found this recipe on food.com which is very similar.  

I found this review tip on the link to food.com website:  "I've made these for years and they are excellent. I make them in mini-muffins paper cups and bake for 10 to 15 minutes. Also have used this recipe with chocolate cake mix, chocolate instant pudding and mini-chocolate chips -- also really wonderful. Have made the yellow cake mix with vanilla pudding and drained blueberries, too. This recipe is so easy you can make a whole variety of muffins in one weekend afternoon."

Peeps Sunflower Cake

1 pkg (18 1/4 oz.) yellow cake mix

2 cans (16 oz. each) chocolate frosting*

19 yellow chick Peeps candies

1 1/2 cups semisweet chocolate chips

1. Prepare and bake cake according to package directions using 2 greased and waxed paper -lined 9 inch round baking pans.** Cool for 10 minutes before removing layers from pans and placing on wire racks to cool completely; carefully remove waxed paper.
2. Level tops of cakes. Spread frosting between cake layers and over top and sides.
3. Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake to form sunflower petal. For sunflower seeds, arrange chocolate chips in center of cake.

*I would make my own chocolate frosting. You can find the recipe here.

**I would just spray my pan with Pam and not use the waxed paper.

If you are my kids, you would know that I adore Peeps. So of course I love this recipe. I got this recipe out of the April 2012 Reader's Digest Magazine. The article says you can get more Easter recipes by visiting: rd.com/april

I just read a review from tasteofhome.com here and someone posted this suggestion in case you want to make this cake this summer: If you want to make this in the summer, buy the Peeps and freeze them.A few days after Easter you will get them for 75% off!

5 minute Chocolate Cake

I got this from the May 2012 Reader's Digest Magazine under the article: 5 Things You Didn't Know You Could Do with Your Microwave.

#5 Here's one more feat of microwave magic: a gooey mug of cake, sized just right to satisfy and after-dinner craving.

1/2 cup flour

1/4 cup sugar

1/4 tsp. salt

2 Tbs unsweetened cocoa

2 Tbs. whisked egg

3 Tbs. milk

3 Tbs. oil

3 Tbs. chocolate chips or broken-up candy bar

1/4 tsp. vanilla extract

Chocolate sauce or ice cream

1. Mix first four ingredients together in large coffee mug; add egg and combine until paste forms. Stir in milk and oil, then chocolate chips and vanilla.
2. Microwave on medium for 3 minutes, until cake starts to crown over top of mug. Remove, top with chocolate sauce or ice cream if desired and enjoy.

I did another post about making a cake in a mug using a boxed cake mix. Click here to see it.

Banana Bars

Beat together:

½ cup butter

1 ½ cups sugar

2 eggs

¾ cup sour cream

1 tsp vanilla

3 bananas, mashed

Add to above:

2 cups flour

1 tsp baking soda

¼ tsp salt

Bake on greased cookie sheet (with sides) 25 - 30 min at 350 degrees.

Frost when cool with:

3 oz cream cheese, softened

¼ cup butter, softened

1 tsp vanilla

Dash of salt

2 cups powdered sugar or till desired consistency

(To save money and calories when I make the frosting,I don't add the cream cheese.  I'll add about 1tablespoon of milk instead)

I attended a pot luck dessert Valentine's party on Saturday. Pilar Fonbuena brought these delicious banana bars. I asked Pilar for a copy of the recipe. She said she got the recipe from Alpine 11th Ward 2005 recipe book. Pilar's granddaughter compiled the cookbook for her laurel project.

Apple Cake with Carmel Sauce

(click on the recipe to enlarge the print)

This was served at our Annual Arcadia Stake General Relief Society Meeting on Sept. 24, 2011. A wonderful night, thanks to our new Stake RS presidency.

Tres Leches

Yellow cake mix with pudding (plus the ingredients to make it)

1 can sweetened condensed milk (Eagle brand)

2 cans evaporated milk

whipped cream

strawberries, sliced (optional)

Make the yellow cake according to directions on the box.  Let it cool, then use a fork to poke holes throughout the top.  Mix the sweetened condensed milk and evaporated milk in separate bowl.  Pour milk mixture over the cake (make sure to get around the edges) and put in the fridge for several hours  or overnight.  The milks should be absorbed and the cake should be moist and spongy.  Frost with the whipped cream just before serving.  Garnish with strawberry slices, if desired.

I had a friend who was on an eternal quest to find a recipe for Tres Leches that was just as good as Cafe Rio's.  He said this was a close contender.  I hear that the recipe found here is even better, but it has WAY too many ingredients for me.  So, I'll let you be the judge.

Lemon Fluff Dessert

1 pint chilled whipping cream

2 cups homemade lemon curd

2 1/2 Tbsp. fresh lemon juice (or a little more depending on your taste)

2 T. grated lemon peel

Beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream. Can be made 2 hours ahead. Serve by dolloping on a slice of pound cake or angel food cake. You may want to mix in some raspberries or just top with berries.

Lemon Curd

3 lemons (about 1/2 c. fresh lemon juice)

2 large eggs

3 egg yolks

2 Tbsp. milk

1/2 c. sugar

6 Tbsp. cold unsalted butter, cut into small pieces

Wash and dry lemons. Before juicing, grate the zest of one of the lemons. Beat eggs, yolks, milk and sugar together. Stir in the lemon juice and zest. Set the mixture over medium-low heat and whisk until the eggs are thickened and warm. Add the butter a few pieces at a time, stirring until each addition is blended into the eggs. Continue stirring until mixture is thick enough to coat a spoon. When thick, pour into a bowl or glass jar to cool. Cover with plastice wrap touching the surface so a skin doesn't form and refrigerate. Makes 2 cups.

Always Moist Pound Cake

1 Duncan Hines brand all butter cake mix

4 large eggs

3/4 c. vegetable oil

1/2 c. granulated sugar

8 oz. sour cream

1 tsp. vanilla extract

All ingredients should be at room temperature. Preheat oven to 350*F. Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.

April Steimle served this at a pre-ward conference meeting with Arcadia Ward bishopric. It was delicious! April topped it with berries. It looked so nice. Thanks, April for sending me the recipe!

Pumpkin Crunch

1 package Yellow cake mix

1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup chopped walnuts

1 cup butter, melted (I use 1/2 cup butter and instead of melting it I grate it with a cheese grater.  See picture below)

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

I saw this recipe in the paper this morning. I got off livingonadime.com  On the last step I cut the butter from 1 cup to 1/2 cup. 

2025

I made this for dessert last night and I wanted to add some pictures of our Pumpkin Crunch dessert.

This is what my grated butter looked like before I put it on the dry cake mix 

This is what it looked like just before I put it into the oven. 

Pumpkin Crunch done

 

On the far left of the pan I didn't put on any walnuts because I would rather eat it without nuts. 

I had a friend reach out to me and said this about the recipe: I Love this recipe!. My family and co-workers request this every year for Thanksgiving. I double the recipe every time I make it but instead of 3 cups of sugar I use 2 cups instead, it will still taste the same. Its great with vanilla ice cream. 

Halloween Cupcakes

If you have some time on your hand, and want to make some cool Halloween cupcakes check out how to make them here . This web site has some pretty amazing ideas. I have a link to www.makeit-loveit.com on my sidebar to the right.

Banana Split Cake

Crust:

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted

Mix and spread into 13x9 pan. Chill

Filling:

1/2 cup butter or margarine, softened
8 oz. cream cheese, room temperature
2 cups powdered sugar

Cream together. It will crumble at first, but keep mixing until smooth. Spread on crust.

Topping:

1 container of whipped topping
1 can (15 oz.) pineapple, crushed or chunks (your choice)
1-2 bananas
Strawberries or other fruit
Ice cream topping
Nuts or toffee bits
Maraschino cherries

Slice bananas on filling, top with pineapple and then any other fruit you want. Spread with whipped topping. Drizzle with either chocolate, caramel, butterscotch sauce or favorite ice cream topping. Sprinkle with nuts and garnish with cherries.

I got this recipe off:

www.LivingOnADime.com

Lemon Custard Cake

1 prepared angel food cake (about 10 inches)
1 (3.4 oz.) box lemon pudding
1 1/2 cup milk
1 cup (8 oz.) sour cream
1 can (21 oz.) cherry or strawberry pie filling

Tear cake into pieces and place in a 13x9 pan. Mix pudding, milk and sour cream, beating until thick. Spread over cake, then spoon pie filling on top. Chill until ready to serve.

You could make this in layers in a large glass bowl for something special. This is also a good recipe to store in with your Christmas or Fourth of July recipes.

I got this recipe from Living on a Dime Newsletter. ( I haven't tried it yet, but you can be sure I will.)

www.LivingOnADime.com

Red Velvete Cake

Click onto the above recipe to see a larger view.

I'm de-cluttering my piles of papers and came across this recipe I wanted to make, but haven't had a chance to yet. It looked yummy, so I thought I'd post it. If anyone tries it, let me know how it turns out.

German Chocolate Bars

2/3 cup butter softened
1 pkg German chocolate cake mix
1 cup chocolate chips
1 tub coconut pecan ready-to-spread frosting
1/4 cup milk

DIRECTIONS:

Preheat oven to 350
Grease/spray bottom of 13x9 pan
Cut butter into cake mix in medium bowl using pastry blender or fork
Press 1/2 of mixture (2.5 cups) in bottom of cake pan
Bake 10 min
Sprinkle chocolate chips over baked layer
Drop frosting by tablespoonfuls over chocolate chips
Stir milk into remaining cake mixture
Drop by tablespoonfuls onto frosting layer
Bake 25-30 min or until cake portion is slightly dry to touch
Let cool, then cover and refrigerate until firm

This is another treat that was on the Simmon's goodie plate. Yum, Yum! Thanks Melody!