This banana bread recipe is moist and delicious, with loads of banana flavor. It’s wonderful toasted! TIP (1/2 c brown sugar 1/2 cup white sugar, 1tsp vanilla 1/2 tsp nutmeg 1/2 tsp cinnamon 1tps baking powder. Reduce temp to 300 degrees for 65 mins)
Source: Banana Banana Bread
Ingredients: 1 cup milk (I use 2%) 1/2 cup butter 1 teaspoon salt 2 cups tapioca flour* 1 1/2 cups grated Parmesan cheese (Mexican cotija cheese also works great) 2 eggs Mini muffin pan (for 24 mini muffins)
* Tapioca Flour can be found at specialty and Asian markets. It is also called tapioca starch.
Instructions: 1. Preheat oven to 400. 2. Bring the the first three ingredients to a boil in a saucepan, stirring constantly. 3. Once it comes to a boil, and butter is fully melted, remove from heat. 4. Slowly add one cup tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs to mixture (once it has cooled down some), then the remaining flour. Mix until smooth. 7. Fill each (non-greased) mini muffin cup to the top. You will have enough for 20 rolls. 8. Bake until golden brown, 20-25 minutes. Eat while hot. Rolls can be stored covered in the fridge and rewarmed on a low setting in the oven. As a note, the rolls don’t taste good cold!
1/2 cup softened butter (not melted)
1 cup sugar (or artificial sweetener)
3 ripe bananas
2 eggs well beaten
1 1/4 cup of flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup plain oats or oatmeal
1/2 cup nuts (I used chopped walnuts)
1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees
In a bowl mix butter, sugar, eggs and chopped bananas with a hand mixer until soft. (It will be a little lumpy because of the bananas)
In a separate bowl, sift flour, salt and baking soda. Then add the oatmeal into the dry ingredients. Mix the dry ingredients into the wet ingredients a little at a time until completely mixed. Then add nuts and chocolate chips.
Pour into a greased loaf pan. Bake for 50-55 minutes.
Via Eve’s House
2 1/2 Cups Bisquick
3/4 Cup Cold Whole Milk
4 Tablespoons Cold Butter
1/4 Teaspoon Garlic Salt
1 Heaping Cup Sharp Cheddar Cheese, shredded
To Brush on Top:
2 Tablespoons Butter, melted
1/2 Teaspoon Flat Leaf Italian Parsley, chopped finely
1/2 Teaspoon Garlic Salt
In a large bowl, add your Bisquick with your butter and using a pastry cutter or fork, cut the butter into the Bisquick. There should still be small bits of butter throughout the mixture, about the size of peas. Add in cheese, milk and garlic salt. Mix until just combined. Using a cookie or ice cream scoop, drop 1/4-cup portions of mix onto an ungreased cookie sheet. There should be a dozen biscuits when you are done. Bake in a pre-heated 400 degree oven for 15-17 minutes or until the tops of the biscuits turn a light brown. As soon as the biscuits come out of the oven, melt your butter in the microwave and stir in your parsley and garlic salt, then brush mixture over all of the biscuits.
Yield: 4 servings
1½ cups Unbleached Flour
2 tablespoon Sugar
3 teaspoon Baking Powder
½ teaspoon Salt
¾ teaspoon Dill Weed
¼ cups Milk
½ cups Margarine/Butter, Melted
2 Large Eggs
2/3 cups Ricotta Cheese
½ cups Shredded Zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.
1/2 jar Trader Joe’s Black Bean & Corn Salsa
1 can Trader Joe’s Black Beans (drained)
1 box Trader Joe’s Cornbread Mix
1 egg (or egg substitute)
1/2 cup Olive Oil
3/4 cup nonfat milk or lactose free milk
1/2 cup shredded cheddar cheese
Sour cream served on side if desired.
Preheat oven to 350 degrees. In large bowl, mix all ingredients into bowl at once for best results. Pour into large oblong pan and bake until golden brown (about 35-45 minutes). To test for doneness, insert knife until knife comes out clean. Serve in small portions with fork or spoon if using sour cream on side.