Banana Bread (Diabetic Recipe)

Banana Bread

3 large very ripe bananas
1 egg
2 Tbsp vegetable oil
1/3 cup milk
1/3 cup sugar
1 tsp salt
1 tsp baking soda
1/2 tsp low-sodium baking powder
1 1/2 cup all purpose flour (to add fiber you can substitute half with whole wheat flour)

Preheat oven to 350.  Spray Pam in a loaf pan.
In a mixing bowl, mash bananas.  Add the egg, oil, milk, sugar, salt, soda, and powder.  Mix until just blended.
Slowly stir the flour into the mixture.  Stir until just moistened.
Pour into prepared loaf pan.
Bake for 45 minutes or until tooth pick inserted near the middle comes out clean.
Let cool for 5 minutes in pan and then remove.

***Based solely on the taste of the batter (!), this appears to be a fantastic recipe for diabetics!

Banana Chocolate Chip Bread

Saw this on Pinterest and have been waiting on my bananas to ripen!  And, for the record, I did just enjoy a hot slice with butter.  So good.  So, so good!

Banana Chocolate Chip Bread

6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)

Mix in order listed.  Fill two greased loaf pans 3/4 full.  Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.)  These can also be made as muffins - should bake for 20 minutes.  The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.

This recipe was from this blog: www.notwithoutsalt.com.

Pumpkin Pancakes with Hot Cider Syrup

Fall weather and Pinterest has had my wheels spinning about new recipes to try!  I stocked up on pumpkin while at the store on Monday and have been ready to bake!  This recipe is from allrecipes.com.  The pancakes are very good- not fancy, but good for pepping up a regular meal.  The winner is the syrup.  It doesn't take a lot of work, but it does need to cook for 30 minutes and then cool for 30 minutes.  Just something to think about while you plan.  I did dishes while it bubbled to glorious yumminess!  Everyone ate these up!  We had them for dinner with a side of breakfast casserole.  Let me know if you try these!

Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

In a saucepan, combine all ingredients.  Bring to a boil at medium heat.  Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes.  Stir occasionally.  Let cool for 30 minutes (syrup will thicken).

Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil

Combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin, and oil.  Stir into dry ingredients just until moistened. 
In a mixing bowl, beat the egg whites until soft peaks form.  Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!!  Thank the Lord for the ability to taste the wonders he has created!

Pineapple Carrot Muffins

When I was pregnant with Caleb I had a hankering for these muffins! Although I'd never had them before, the combination sounded wonderful. So, I did one of my favorite activities of all time...recipe hunt! This recipe will not disappoint! I took them to church one Sunday and they got rave reviews!

Pineapple Carrot Muffins

1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple

Mix in order given and bake at 350 for 20 - 25 minutes.

So simple and so yummy!!!

Apple-Cinnamon Muffins with Strudel Topping

Had a bunch of apples that needed using...and Food Network's website is a good friend. This recipe is from Emeril and had several good reviews. It brought a little bit of fall to a very hot summer day. And, the kids love helping me make muffins!

Apple-Cinnamon Muffins with Strudel Topping

1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c sour cream or buttermilk
4 Tbsp melted butter
1 c brown sugar
1 c peeled, cored, and chopped apple
1/2 c chopped walnuts...I used pecans

Strudel
1/4 cup, plus 1 Tbsp finely chopped walnuts...or pecans
1/4 cup, plus 1 Tbsp brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 375. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a smaller bowl, whisk eggs, sour cream, and butter. Add sugar. Mix just until incorporated.
Add wet ingredients to dry ingredients. Mix just enough.
Fold in apples and nuts.
Fill muffin tin 2/3 full.
Make strudel by combing all ingredients. Spoon 1 Tbsp of topping per muffin.
Bake until inserted tooth pick comes out clean. About 25 minutes.
Recipe says it makes 12 muffins, but it made 17 for me!

No-knead Chocolate and Coconut Rolls

Ok. These are fantastic. I have visions of me eating all of these- only stopping to enjoy a swig of coffee! It does take some prep time, so plan accordingly!

No-Knead Chocolate and Coconut Rolls

4 c flour
1 pkg active dry yeast
1 c milk
1/3 c sugar
1/4 c butter
2 eggs
1 13-oz jar Nutella (!!!)
1 c coconut
1 recipe of icing (below)

In a large bowl, combine 2 c flour and yeast.
In a small saucepan heat and stir milk, sugar, butter, and 1/2 tsp salt just until warm and butter almost melts.
Add milk mixture and eggs to flour mixture. Beat on low for 30 seconds.
Beat on medium for 3 minutes. Stir in remaining flour.
Cover- let rise for 45-60 minutes. Dough should double.
Turn dough on flour covered surface. Cover and set for 10 minutes.
Grease large baking sheet.
Roll dough into 12x9 rectangle.
Spread 2/3 cup Nutella on dough- leaving 1/2 inch on a long side without. Sprinkle coconut. Roll up dough, beginning on long side. Pinch dough seams. Slice into 9 pieces.
Arrange on baking sheet 2 inches apart. Cover and let rise to double in size, about 45 minutes.
Bake at 350 for 15 - 20 minutes.
Drizzle with icing. Use remaining Nutella and 2-3 Tbsp milk. Stir until desired consistency.

These could easily be cut into many more smaller rolls. You can also sprinkle coconut on top of the drizzle. Enjoy!

Bananaberry Muffins

This recipe is from bakerella.com. I'm trying to patiently wait for my bananas to ripen so I can whip these up! Yum!

Bananaberry Muffins

2 c flour
2 tsp baking powder
1/2 tsp salt
1 c sugar
1/3 c butter, room temperature
2 eggs
2 mashed, ripe bananas
1 tsp vanilla
1 c blueberries

Preheat oven to 350. Line muffin tin with baking cups.
Sift flour, baking powder, salt and sugar with wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries.
Bake for 20 minutes.
Serve warm with butter!

Fruit Pizza

This is a crowd pleaser! You can make it the long way with all the fruit...or substitute it for pie filling! It's still very tasty and can cut down on a lot of prep time. Which, I'm doing today since my children are very needy at this present moment!

Fruit Pizza

Crust:
2 rolls sugar cookie dough

Spread dough on greased cookie sheet. Bake according to directions on package, approximately 12 minutes. Cool and cover til use.

Sauce:
2 8-oz cream cheese, softened
2/3 c sugar
2 tsp vanilla

Mix and spread over cookie.

Topping ideas:
Bananas, strawberries, pineapple tidbits, kiwi, blueberries (and any other fruit you can think of!)

Keep refrigerated until use!

Lemon Poppy Seed Muffins

This is a good recipe - not too lemony. I would recommend adding more lemon zest or lemon juice to enhance the flavor, if you want.

Lemon Poppy Seed Muffins

2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, at room temp
1 tsp lemon zest
2/3 c sugar
2 eggs, at room temp
4 tsp poppy seeds
1/2 c milk

Preheat oven to 350.
Mix flour, baking powder, and salt.
With mixer cream butter, zest, and 2/3 cup sugar; about 2 minutes.
Add eggs. Stir in seeds.
Fold in flour in 3 parts, alternate with milk in 2 parts. Mix until just combined.
Bake for 25 minutes.

Here's a basic topping for them -
1/4 cup butter
1/2 cup sugar
1/8 cup cream
1/2 tsp vanilla

Melt butter and sugar together. Add cream and vanilla.
Spoon over warm muffins.

*Some things to add more lemon flavor are to use 1/2 cup lemon yogurt instead of milk and to add lemon juice or extract.

Bran Muffins

This recipe makes a ton. Seriously. I have a specific large tupperware for when I make this. This is an ESSENTIAL make some a lady having a baby...for many reasons. It makes a ton and lasts for 6 weeks. Plus, all those key benefits of fiber! Enough said, enjoy!

Bran Muffins

1 cup oil
4 eggs, beaten
3 cups sugar (or splenda)
1 quart buttermilk
4 cups bran flakes
1 tsp salt
5 cups flour (or whole wheat flour)
5 tsp baking soda
2 cups All Bran
2 cups boiling water

In a small bowl, mix together boiling water and All Bran. Set aside.
Mix sugar and oil. Beat in eggs. Add buttermilk, flour, soda, and salt.
Add water and All Bran mixture. Fold in bran flakes.
Bake in greased muffin pans at 350 for 18-20 minutes.
Can be kept in refrigerator for 6 weeks.

*I usually do a mixture of regular sugar and splenda and regular flour and whole wheat flour.
*These are great with cinnamon and cut up apples. Or butter and syrup!

Green Chili Grits

Yummy-to-my-tummy! These are delicious! And, great for guests or to take to a get-together. These were made for my sister-in-laws bridal brunch by Sara.

Green Chili Grits

6 cups boiling water
2 tsp salt
1 1/2 cups grits
1 lb Velveeta
1 can green chilis
1 1/2 sticks butter
3 eggs

Cook grits in boiling water and salt until done. Cut cheese in chunks and stir with grits until melted. Add chilis, butter, and eggs. *You can add pepper and garlic is desired.
Pour into a 13x9 greased pan.
Bake at 300 for about an hour.
Let cool slightly then top with sliced tomatoes. Or serve them on the side.

Banana Nut Muffins

Ok, I am totally devoted to my original banana bread recipe. But, I was needing to use some ripe bananas and needing to make mini-muffins. So, I found this one from one of my favorite chefs, Tyler Florence. It's simple and make beautiful, golden muffins. An added bonus is that your home will smell heavenly.

Banana Nut Muffins

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped

Preheat oven to 375 degrees.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer, whip the remaining bananas and sugar together like you mean it, for about 3 minutes. (yes, the recipe actually used this line!)
Add the melted butter, eggs, and vanilla and beat well. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Bake for 18 to 20 minutes.

I made about 36 mini muffins. I also always use salted butter. Still tasted great! Enjoy!

Blueberry Muffins

These muffins are so pretty! I actually didn't have enough blueberries, so I used blackberries instead. I was concerned the muffins would not be as good (because blackberries are bitter tasting), but Chris thought the streusel made the difference! Happy baking!

Blueberry Muffins

1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate bowl, combine oil, egg and milk. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping, mix remaining ingredients. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes. Makes 8 large muffins.

I made mini muffins. It made about 36 of them. They baked for 15 minutes. Perfect, beautiful domes.

Banana Nut Bread

Every true Southern lady must have a staple Banana Bread recipe. It is perfect for hostessing, loving on your family, and taking to a friend. When I was a new bride I remember stressing about living up to my Mom's bread. I was living at my PaPaw's house at the time and wanted to use up the yucky bananas. So, I got a cookbook that was a wedding present and saw that I had all the ingredients. My PaPaw said it was some of the best that he'd ever had and that it reminded him of old-fashioned cake. So, since it was good enough for him, it would be forever more! And, I've stopped looking for another Banana Bread recipe!

I also call this "Poor Man's Banana Bread" - because the ingredients are simple. My Mom's calls for sour cream, making it "Rich Man's Banana Bread." On to the recipe...

Banana Nut Bread

3 cups sugar

1 cup oil

4 eggs

2 to 3 very ripe bananas

2/3 cups water

1 cup chopped nuts

3 1/2 cups self-rising flour

2 tsp cinnamon

Cream sugar and oil. Add eggs and bananas. Mix well.

Stir together flour and cinnamon and add this to sugar/egg mixture, alternating with water.

Stir in nuts.

Pour into two well-greased bread pans. Bake at 350 for 1 hour and 10 minutes.

*This will make your home smell divine! I've heard that making this (and making your home smell wonderfully) is a great tip for selling your home!

*The loaves also freeze very well.