 Here’s How to Bake Moist and Delicious Banana Nut Bread
(or Moist and Delicious Banana Nut Muffins-pictured) 18 Servings You’ll need: 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 Directions: 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.
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 You’ll need:
2 cups frozen blueberries 3 Tbsp. water 1/4 cup sugar 2 teaspoons lemon juice Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook, stirring frequently, over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring continuously. Serve warm. Makes 8 servings. Karen’s Note: To serve, top each of my warm stack of Blueberry Walnut Whole Wheat Pancakes with 1/4 cup warm blueberry compote.  Karen’s Food Preparation Tip 1.
When preparing vegetables and meat for a slow-cooked, stove-top or any baked dish you will need to have everything ready, washed and within reach. Try putting a recycled produce or already used grocery bag into a medium sized bowl and wrap it around the outside edges. That way these leftover scraps can be tied up and thrown away when you’re finished preparing the ingredients. This Bag-in-a-Bowl can be a great method of dealing with the vegetable and other less carnivorous scraps. It can also be another great way for saving and using these scraps for you to prepare the soil for your next garden. There are ways to do this by just recycling your veggie scraps and egg shell scraps. There are wonderful ways of using these scraps for making mulch and storing them outside in an organic compost bin! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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