Here’s How to Bake Moist and Delicious Banana Nut Bread
(or Moist and Delicious Banana Nut Muffins-pictured)
1⁄2 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
2 large eggs (beaten)
3 medium ripe bananas, mashed (about 1 cup)
1⁄4 cup low fat milk
2 cups all purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1 cup chopped English walnuts
Using an electric or hand mixer; cream together in a medium bowl the canola oil and sugar.
Mix in the vanilla extract and beaten eggs.
Combine dry ingredients in a larger bowl, then add dry mixture alternately with mashed bananas and milk.
Fold in chopped walnuts with a large spoon or spatula and stir mixture thoroughly.
Grease and flour 1 bread pan (2-3 smaller loaf pans) or 18 muffin cups.
Allow to batter to sit in pan/s for at least 10 minutes prior to baking.
(This will allow banana bread, banana loaves or banana muffins to rise and be moist and fluffy)
For banana bread or 2-3 smaller loaves bake at 350 degrees for 45-60 minutes.
For 18 banana nut muffins bake at 350 degrees for 20-25 minutes. Use a cake test/toothpick method
to see if done when toothpick inserted about half-way in middle comes out clean.
Do not over bake or allow to burn. Check oven every 2-3 minutes after lowest time allotted for baking.
Allow to cool on a baking rack for at least 15-20 minutes prior to slicing and or serving…Enjoy!
Karen’s Tip: Use a large ice cream scoop, half-cup measure or gravy ladle that is at least 1/2 cup to scoop batter into each greased muffin tin. You may line each muffin tin with cupcake paper liners instead of greasing them, but remember not to burn edges or the paper liners will burn and will be difficult to remove.
Adjust your oven temperature and baking time accordingly.
2 Tbsp. almond milk
2 Tbsp. olive oil blend with sunflower oil
6 small chopped Baby Bella mushrooms (about 1/2 cup)
2 Tbsp. real bacon bits
4 large Omega-3 eggs (I use EB eggs)
1 Tbsp finely chopped Mezzeta’s Tamed jalapenos
1 small diced organic tomato, fresh, preferably off the vine
2 tsp. garlic powder
2 tsp. onion powder
1/2 cup reduced fat or non-dairy Mozzarella cheese, shredded
Salt and pepper to desired taste
In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil blend and heat to medium/high heat. Add mushrooms and bacon bits. Salt and pepper mushrooms and bacon and saute, stirring continuously for about 2-3 minutes, until mushrooms begin to brown. Remove mixture and set aside.
In a small mixing bowl whisk 2 large Omega-3 eggs, 1 Tbsp. almond milk, 1 tsp. of onion and 1 tsp. garlic powder…salt and pepper to desired taste.
Heat 1/2 Tbsp. blended olive oil by spreading it out over the bottom of skillet, pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Cook each omelet separately over medium-low heat.
Gently add 1/2 of sauteed mushroom/bacon mixture to one half of egg layer and then carefully sprinkle approximately 2 Tbsp. of reduced fat or non-dairy shredded cheese on to of mixture.
When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently.
Cook another 5 minutes and then flip over and cook another 3 minutes.
Carefully wipe out hot skillet with a clean paper towel and repeat the above directions to make each omelet.
Serve immediately with a small side of sliced fruit and/or salsa. Try my delicious Karen’s Favorite Salsa Recipe.
Approx. 8 servings (15-16 medium size pancakes)
2 cups Aunt Jemima* Whole Wheat Blend Pancake mix
2 cups fat free milk
2 large eggs
1 Tbsp. canola oil
1/2 cup unsweetened applesauce
2 tsp. imitation vanilla extract
1/4 fresh blueberries, or frozen thawed
1/4 cup chopped English walnuts
To make the pancakes, in a large bowl combine by whisking together well or beating on medium-low speed with a mixer the whole wheat blend pancake mix, milk, eggs, oil, applesauce and vanilla. Using a long spoon or spatula, slowly add and hand stir in the blueberries and walnuts, blending each well.
Let batter rest for 5 minutes and preheat a non-stick flat griddle to 375°F.
Pour 1/4 cup of batter onto a non-stick griddle (heated to 375°F) or a large non-stick flat frying pan and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1-2 minutes; then flip with a spatula.
Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter.
Karen’s Note: Serve with both lite or sugar-free syrups. Butter or butter spray is optional, but not necessary for these very sweet and healthy pancakes!
*For More Aunt Jemima Pancake Preparation Tips or Recipes, go to: AuntJemima.com
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.