I always have tons of bananas at my house and usually just make banana bread with them. I think this will be my new favorite use for super ripe bananas! YUM!
1 2/3 cups mashed ripe bananas (4-5 bananas)
¾ cup brown sugar
¼ cup canola oil
¼ cup milk
2 tsp vanilla extract
1 tsp baking soda
1 tsp cinnnamon
¼ tsp salt
1 ¾ Cups flour
1 cup mini chocolate chips, divided
Preheat oven to 350°F. Line a 11×17 in baking sheet with foil and spray with non-stick spray.
With an electric mixer, whisk bananas, brown sugar, oil, milk, eggs, vanilla, baking soda and salt together. Add flour and mix just until fully incorporated. Stir in ½ cup mini chocolate chips.
Pour onto prepared pan and spread evenly. Sprinkle with the remaining chocolate chips.
Bake until a tooth pick inserted in the center comes out clean, about 12 minutes.
Allow to cool completely in pan before cutting with a pizza cutter.
I needed a banana bread recipe that didn’t use eggs or brown sugar just because I ran out of both of those. I really love my other banana bread recipe, but this one is a close second. I found this recipe and it was just perfect.
1/2 cup margarine
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 ½ cups very ripe mashed bananas
1 tsp pure vanilla
¼ cup chocolate chips
Preheat oven to 325°F and grease a loaf pan with nonstick spray.
In the bowl of a mixer, cream together the margarine, sugar and vanilla.
Sift in the flour and baking soda. Add salt and mix at low speed to combine. Mix in the bananas and chocolate chips.
Pour batter into the loaf pan and bake until a toothpick inserted in the center comes out clean, about 60-70 minutes.
We have a serious pineapple overload in our house right now. Last week there were two pineapples in our bountiful basket, and this week we got another one. We hadn’t eaten much of the first two, so I really needed to make something with pineapple. I couldn’t find a recipe for what I wanted to make, so I just adjusted my banana bread recipe a bit.
2 Cups All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Butter or Margerine
3/4 Cup Brown Sugar
2 Eggs, Lightly Beaten
2 1/3 Cup Mashed Overripe Bananas (5-6 bananas)
1 Cup Chopped fresh pineapple
2 Tbsp flour
1/4 cup brown sugar
1/2 tsp cinnamon
2 Tbsp butter
Preheat oven to 350 degrees F.
Combine the flour, baking soda and salt together in a large bowl and set aside. In another bowl, cream together the butter and brown sugar with an electric mixer. Add the bananas and eggs to the butter mixture and mix until combined. Pour this over the flour mixture and stir until thoroughly combined. Stir in the pineapple.
Prepare topping by combining the flour, brown sugar and cinnamon. With your fingers or a fork, mix in the butter.
Pour muffin batter in greased muffin tins and sprinkle the topping on the muffin batter.
Bake 30 minutes, or until a toothpick inserted in the center comes out clean.
This made 17 muffins.
This recipe is Banana Stuffed French Toast, “Ultimate Style
“. We saw this on Rachael Ray’s $40 a Day show probably about 3 years ago. It’s way
over the top for your normal french toast making, but it’s nice for an extra special breakfast.
1/8 cup pancake mix
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup sugar
1/2 cup chopped walnuts
1 cups brown sugar
2 ripe bananas, sliced
1/2 large (1 1/2 to 2-pound) loaf unsliced French bread
About 1 cup crushed crunchy corn cereal (recommended: Corn Flakes)
About 6 tablespoons butter
Cut the bread into 1 inch slices, then slice 3/4 of the way through each slice to make a pocket for the filling (so it opens like a book).
Whisk the pancake mix with a small amount of water…just enough for a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk until thoroughly combined.
Mix together the walnuts, brown sugar and bananas in a bowl.
Stuff all of the bread pockets with the banana filling.
Preheat a skillet or griddle pan to med-high and coat with butter when hot. Dip the bread in the egg mixture then coat in the crushed corn cereal.
Cook for about 3 minutes per side, or until nicely toasted.
Drizzle with maple syrup and sprinkle with powered sugar.