BAKED OATMEAL

BAKED OATMEAL
My family liked this more than the one in McCleve cookbook.  Jenna likes it with peanut butter and banana on top (me too -yum!)  This recipe came from Jessica Walker.

DOUBLE IF DOING IN A 9x13

Combine all ingredients and put in a 8x8 pan.  Bake for 35-45 min or until golden and middle is firm.  Serve with milk or cream.

1/4 cup butter, melted
2 cup oats
3/4 cup slivered almonds, toasted
1/2 cup dried cranberries
1 tsp cinammon
1 3/4 cup milk
2 eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt

SAWDUST PIE WITH BANANAS AND WHIPPED CREAM

Sawdust Pie with Bananas & Whipped Cream
http://luluthebaker.com/2016/11/sawdust-pie-bananas-whipped-cream/
Melissa Bahen (Luluthebaker) is in our ward.

We had this Thanksgiving 2016.  Everyone really liked but they didn't put on the bananas.

1 unbaked 9" pie crust
1 cup granulated sugar
1/4 cup packed brown sugar
1 1/4 cups sweetened, shredded coconut
1 1/4 cups chopped pecans
1 1/2 cups graham cracker crumbs
6 oz semi-sweet chocolate chips (about 1 cup)
1/2 teaspoon salt
6 egg whites
Bananas and lightly sweetened whipped cream for serving

Preheat the oven to 350°F. Set the unbaked pie crust aside. You can use a frozen store-bought crust or make your own from scratch. In a large bowl, combine granulated and brown sugars, coconut, pecans, graham cracker crumbs, chocolate chips, and salt. Stir until combined. Add the egg whites, and mix with a large spoon until the egg whites are evenly distributed and the mixture is uniformly coated. Spread the mixture in the prepared pie crust and bake for 30 minutes, until the top of the pie is golden and feels firm and set to the touch. Remove from the oven, allow to cool completely, and serve topped with fresh banana slices and whipped cream.

SHAKES

MONKEY LOVER'S SHAKE

I don't normally like bananas in my shakes/smoothies, but this didn't have a strong banana taste. It was really good. The kids loved it! We did use the yellow food coloring. It was fun having it be so yellow in color.

1 1/4 cup milk

2 medium ripe bananas, sliced 1/4" thick and frozen

2 cups vanilla ice cream

1/3 cup orange juice concentrate

2-3 T sugar (I used about 1/2 this)

2-3 drops yellow food coloring, optional (we probably added more - the kids were putting it in)

In a blender, combine all ingredients. Cover and blend until smooth. Yield: 4 servings

FHE SHAKE
Not sure the name of this.  The kids didn't really like it (maybe cause they weren't feeling well?) but Scott and I did.  Could use less banana next time but to get same consistency maybe some frozen ice cream or yogurt.

2 frozen bananas, sliced (slice before freezing)
1 1/2 T cocoa
1 cup milk
1 T maple syrup or sugar
1 big T creamy peanut butter

ONE INGREDIENT BANANA ICE CREAM

I had heard of this ice cream but always hesitant to try it.  It was a hot summer day and we had lots of bananas (4 or 5) that needed to be used so I thought why not try it.  I was surprised how good it turned out.   I added peanut butter (1 T next time I would add more)  and mini choc chips.   The kids didn't watch me make it.  Abagail said, "I think next time it needs less bananas."  Haha...that cracked me up.

I put bananas in ziploc bag to freeze. Used food processor and then put mixture back in ziploc to refreeze.

Instructions
Start with ripe bananas: They should be sweet and soft.
Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.
Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-in Ideas
While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.

Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips (mini works best)
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger

SINLESS COOKIES

SINLESS COOKIES
We really liked these (even Scott!)  Perfect for an afternoon snack.  They are super easy to make.  I make one big cookie on the round stone, but next time I think they would cook better as individual cookies.

2 ripe bananas
1 cup quick oats
1/2 cup dark chocolate chips
1 T heaping peanut butter

Mix ingredients.  Bake at 350 for 15 minutes.

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE
This was posted one time during Game On.  I love, love it!  About 300 calories if using almond milk and powder peanut butter.  Next time I am going to add some frozen spinach.  

UPDATE: I also add 1/3-1/2 cup oatmeal.  Cocoa powder, spinach and white chocolate syrup.  Yum!


Author Jessica Joy at TheFitSwitch.org

1/3 cup canned pumpkin, unsweetened
1 scoop protein powder
1 cup milk
1/2 frozen banana
1 tsp pumpkin spice
1 T almond butter (I use powder)
1/2 cup ice

Combine everything in the blender.

MONKEY LOVER'S SHAKE

MONKEY LOVER'S SHAKE
Great FHE treat!

1 1/4 cup milk
2 medium ripe bananas, sliced 1/4" thick and frozen
1/3 cup orange juice concentrate
2-3 T sugar
2-3 drops yellow food coloring, optional

Blend in blender.  Serves 4.

STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE
This came from The Friend - we really liked.

1 cup frozen strawberries, blueberries or raspberries
2 cups orange juice
1 banana, cut into pieces
1/2 cup powdered milk
2 T sugar

Put in blender and blend.  Can add water if too thick.

HAWAIIAN BREAD

HAWAIIAN BREAD

This came from Heather Chapple. Super, super yummy! Everyone liked. I used one big loaf pan, Abagail's small pan and 12 small muffins.

1 Stick of Butter (1/2 Cup) softened---let it get room temperature naturally. DO NOT put in the microwave as this will make your bread crumbly.

1 1/3 Cups Sugar

2 eggs

1 tsp. vanilla

2 Cups flour

1 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

4 ripe bananas

1 cup sour cream

1 cup chopped nuts---I use walnuts

1 cup (or less) semi-sweet chocolate chips

Mix softened butter and add sugar, a little at a time. Beat in eggs, one at a time. Add vanilla, mashed bananas, and sour cream. Mix well. Sift flour, baking soda, baking powder, and salt: add to butter mixture and mix well. Stir in nuts and chocolate chips Pour into 2 lightly greased loaf pans. I don’t have a sifter so I shake the flour in the container first to make sure it is fluffy. Your cup of flour should be lightly packed. (I spooned and leveled)

Bake at 350 for 45 min to 1 hr. edges will start to look dry and toothpick method works great unless you put it in a mound of chocolate.

SHERBET CUPS

We had these as refreshments (Valley View Ward) after a workout class.  They were very tasty!

Slightly thaw a gallon of pineapple sherbet (or any kind would do).  Add in chopped strawberries, blueberries, bananas, pineapple or any kind of fruit.  Freeze in individual cups.  Before serving top with crush graham crackers.  Could top with whipped topping too (but doesn't need it).

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

PUMPKIN-BANANA BREAD

http://nancycreative.com/2011/09/29/pumpkin-banana-bread-with-pumpkin-glaze/

I added a pumpkin glaze and chopped walnuts on top, and the glaze adds a nice extra touch of pumpkiny sweetness to the bread. If you’re watching your sugar intake, the bread is good without the glaze, too, and you can add chopped nuts to the batter instead of sprinkling them on top. Remember to grease and flour your pans well when you make this, and the bread will come out really easily. This recipe makes two 9×5? loaves…you can eat one now, and freeze the other for later! 

The loaves were really full - could easily do some muffins too.

PUMPKIN-BANANA BREAD by NancyCreative (adapted from About.com)

4 cups all-purpose flour (I used unbleached flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 to 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground allspice
1 3/4 cups canned pumpkin from a 15-ounce can (you’ll use the remaining pumpkin for the Pumpkin Glaze)
1 1/2 cups (3 large) ripe, mashed bananas
1 1/3 cups (or 12 ounces) vanilla yogurt
1/2 cup canola oil (I used applesauce)
4 large eggs (I did 2 flax)
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 cup finely chopped walnuts or pecans (optional–I didn’t add nuts to my batter)
Pumpkin glaze (see recipe below)
1/2 cup coarsely chopped walnuts or pecans (for sprinkling over glaze)
Preheat oven to 350 degrees. Grease and flour two 9×5? loaf pans and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined; set aside.

In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture–half of it at a time–and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding glaze.

PUMPKIN GLAZE

2 Tablespoons whipping cream
1-2 cups powdered sugar (start with one cup and add more if you want a thicker glaze–I just used one cup, but think I’ll add a little more next time)
Remaining pumpkin from your 15-ounce can (which should be about 2 Tablespoons)
1/4 teaspoon cinnamon (optional)
In small bowl, whisk whipping cream and powdered sugar together until well-blended. Add pumpkin (and cinnamon, if desired) and blend until smooth. If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth. Drizzle glaze over cooled loaves with a spoon, and let glaze set before slicing.

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

HOMEMADE ICE CREAM

One of our favorites is either vanilla or cinnamon (see ice cream manual).  Scott has also made a chocolate one where you cook the eggs that we really liked.


Also like:
Cowboy Cookbook pg. 233 Frost's Best Homemade Ice Cream (has bananas and pineapple in it).  We all really liked it.  The one thing we didn't like is it has raw eggs.

WAFFLES

BLUEBERRY WAFFLES
http://www.food.com/recipe/blueberry-waffles-178934

We really liked this recipe.  They were nice and crisp.  Made 5 waffles.  Modified the recipe according to the comments (changes in recipe).

Sifted together:
2 c flour (used 1 cup whole wheat)
3 tsp baking powder
2 T sugar

Mix in medium bowl:
2 egg yolks (save whites to whip)
1 1/2 c milk
1 tsp vanilla

Add dry ingredients to egg mixture.  Then fold in:
1 cup (or more) blueberries (used fresh but I am sure frozen would work)
1/4 c melted butter

Then whisk egg whites (used braun) until stiffly beaten.

BACON AND CHEESE WAFFLES
Taste of Home cookbook Family Collection pg. 34.  These are super yummy and would be good with fried chicken and smashed potatoes for dinner.

1 egg
1 cup milk
1 cup sour cream
1 T butter, melted
2 cups pancake or biscuit/baking mix
6-8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl beat egg; add milk, sour cream and butter.  Stir in pancake mix; mix well.  Fold in bacon and cheese.  Bake in waffle maker.

BANANA OATMEAL WAFFLES
I just had to come add this to the blog because I came to my "add to blog" pile about three times to get this recipe.  We all really like it. It is especially good with peanut butter and mini choc. chips on top.  So delish with buttermilk syrup.

Ingredients

• 1 cup old-fashioned oats (not instant)
• 1 cup all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of freshly grated nutmeg
• 3 tablespoons firmly packed brown sugar
• ---
• 1 1/2 cups buttermilk
• 2 large eggs (usually do one flax)
• ---
• 2 medium-size ripe bananas, thinly sliced crosswise
• 4 tablespoons unsalted butter, melted - is added at the end
• maple syrup or honey, for topping

Instructions

1. Preheat your waffle iron. Melt the butter; reserve.
    
2. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices, and brown sugar.
    
3. In another bowl, beat together the buttermilk and eggs with the whisk until well blended.
    
4. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.
    
5. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
    
6. Spoon out a full 1/2 to 2/3 cup of batter (or a little more than the amount recommended by your waffler's manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.)
    
7. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.

Serve with maple syrup, honey or melted butter, or with a raspberry puree, a strawberry butter (mix 3 tablespoons of softened butter with 2 tablespoons of strawberry preserves), or some whipped cream cheese sprinkled with chopped pecans.

MAPLE BROWN BUTTER DESSERT WAFFLES
http://www.marthastewart.com/863977/maple-brown-butter-dessert-waffles
Found this recipe in Martha Stewart FOOD magazine.  I think we had them for dinner instead of dessert.  So yummy!  Perfect with some fruit and bacon.
Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 large eggs, lightly beaten
• 1 3/4 cups buttermilk, room temperature
• 1/3 cup pure maple syrup
• 1 cup confectioners' sugar
• Nonstick cooking spray
• 1/2 cup pecans, toasted and coarsely chopped

Directions

1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
2. In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
3. Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

Cook's Note

Make the batter and glaze up to 2 hours ahead; cover and keep at room temperature.

Brown butter is butter that has been heated until light brown in color and nutty in flavor and aroma. Once the butter turns brown, use it immediately or transfer it to a bowl to keep it from overcooking.

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

BANANA BREAD

BANANA-CHOCOLATE BREAD
My family LOVES this recipe.  Came from Martha Stewart FOOD magazine. Greek yogurt will work instead of sour cream.  Can also substitute pureed cauliflower if you don't have enough bananas.  I usually do flaxseed meal for one of the eggs.  Last time I made it instead of coating the pan with flour I used cocoa.  It tasted better and worked better than flour.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (used 1/4 c. applesauce 1/4 c. butter - couldn't taste the applesauce once it had cooled)
• 1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan (I like to use cocoa powder instead of flour)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups sugar
• 2 large eggs, room temperature (1 flaxseed)
• 1 1/2 cups mashed overripe bananas (3 to 4) (can use some pureed cauliflower if you don't have enough bananas)
• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
3. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.

Cook's Note

Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

Chopped or Chips?
For this loaf, we like the variety of sizes we get from chopping. Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.

Kitchen Tip
If your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.

BANANA BREAD
This recipe came from The Little Big Book for Moms.  My family liked it.  I liked the hint of lemon in it.

2 cups flour
1 T baking powder
1/2 c butter (softened)
1/2 c honey or brown sugar (used honey)
1 grated lemon peel
2 eggs (used one flax seed)
2 c banana pulp (about 3)
1 c chopped walnuts 
1/2 tsp ground nutmeg
1/2 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 350.  In a large bowl mix flour and baking powder.  In a separate bowl blend butter, honey and lemon rind until smooth.  Beat in eggs and add mixture to the flour.

Mix in banana, walnuts, nutmeg and vanilla.  Put in 9x5x3 pan and sprinkle with cinnamon. (I made the struessel topping from Deceptively Delicious pg. 50- see below) 

Bake for 1 hour.

TOPPING:
mix all together:
2/3 c old-fashioned oats
1/4 c brown sugar
1 tsp cinnamon
add:
2 T butter, melted

Sprinkle on top of bread and then bake.

Amy Grant's Banana Nut Bread

http://parade.condenast.com/295951/parade/amy-grants-banana-nut-bread/

We really liked this banana bread.  So easy to make and I liked how it had such few ingredients.

Banana Nut Bread

• MAKES

  1 loaf (10 to 12 servings)

• ACTIVE TIME

  20 min.

• TOTAL TIME

  2 hr. 20 min.

• SAVE RECIPE
• PRINT

INGREDIENTS

• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• Dash of table salt
• 4 small bananas (about 2 cups), sliced
• ½ cup coarsely chopped toasted pecans - didn't add, but would be good

DIRECTIONS

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Combine flour and next 2 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas and pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan.
3. Place pan in a cold oven. Set oven to 300°F. Bake for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from the pan. Shield bread with aluminum foil after 1 hour to prevent browning, if necessary. Cool bread in pan on a wire rack 10 minutes; remove from pan, and cool 30 minutes on wire rack before slicing.

BANANA SNACK CAKE

BANANA SNACK CAKE

Jackson really liked this cake. He thanked me over and over for making it. When mixing it I kept on checking the recipe to make sure there wasn't more things. It did mix together though. Mine was done cooking in about 20 minutes. I liked it better without the frosting. I wouldn't mind trying with pumpkin and use a vanilla pudding.

This snack cake is so simple, so few ingredients, so moist. Frosting is not even required!

This is another great after-school snack or side to stick in a lunch box. Or both! Since it's made in a 9 x 13 cake pan, you'll have enough for a couple of days, easy.

I found this recipe on www.allrecipes.com but made some changes according to reviews.

Banana Snack Cake

• 1 yellow cake mix
• 3 ripe bananas
• 1 tsp baking soda

Mix all three ingredients well. Pour mix into a 9x13 pan that has been spraying with nonstick cooking spray. Bake at 350° for about 35 minutes, or until toothpick comes out clean. May be served as is or topped with whipped cream.

The frosting pictured is 4 oz. cream cheese (softened), 8 oz. whipping cream and 1 box of sugar free banana pudding. Can use regular pudding. Whipped together until creamy.