Banana Chocolate Chip Bread

Banana Chocolate Chip Bread (from Like)

Preheat oven to 325. Cook for 1 1/2 to 2 1/2 hours.

1 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1/4 tsp. salt
4 cups flour
6 large bananas
1 1/2 to 2 cups chocolate chips or nuts

Cream butter and sugar. Add eggs; stir in dry ingredients; stir in bananas and chocolate chips or nuts. Bake for 1 1/2 to 2 1/2 hours.

Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread (from here)

1/3 c. vegetable oil (I used mostly applesauce and a little bit of oil)
1/2 c. honey
1 tsp. vanilla extract
2 eggs
1 c. mashed bananas (2 bananas mashed...I didn't measure)
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tsp baking soda
1/4 c. hot water
1/2 c. chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). (I did 300 on convection bake. It still took a good hour to cook.)
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

B B Banana Bread

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1 tbsp dry milk powder
1/8 tsp. salt
1/2 c. brown sugar (optional)
1 1/2 tbsp ground flax seed
1 egg
1/2 c. organic 1% milk
2 tbsp unsalted butter, melted
1/4 c. low fat vanilla yogurt
1/2 tsp vanilla extract
3 ripe bananas
1 c. chopped almonds

1. Preheat oven to 350F. Coat an 8 1/2 x 4 1/2 inch pan with cooking spray.

2. Mix the dry ingredients (flours, baking soda, dry milk powder, salt, brown sugar, and ground flax seed) together in a medium bowl.

3. In a separate bowl, whisk the egg. To the egg, add the milk, melted butter, yogurt, and vanilla. Whisk until combined and mash in the bananas.

4. Stir the wet ingredients into the dry until just incorporated. Do not overmix.

5. Transfer batter into the prepared pan. Top with the chopped almonds, and bake for 40 minutes, or until golden brown. Cool for 10 minutes, then serve.

Chunky Monkey Muffins

1 1/4 c. whole-wheat flour
1/2 c. all-purpose flour
3/4 c. brown sugar
2 tbsp. ground flax seed
1 tbsp. 1 tsp. dark cocoa powder
2 tsp. baking soda
1/4 tsp. salt
2/3 c. semisweet chocolate chips
6 oz. low-fat vanilla yogurt
2 medium overripe bananas, mashed
1 egg
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 c. milk
1/3 c. natural smooth peanut butter (optional)
1 tbsp wheat germ

1. Preheat oven to 350. Line 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.

2. Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 tablespoon cocoa powder, baking soda salt, and chocolate chips. Whisk together until combined.

3. Combine the yogurt, bananas, egg, vanilla extract, oil, and milk in a separate bowl until thoroughly mixed (it's OK if there are chunks of banana)

4. Fold the banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cups 1/2 full with batter and then spoon 1 tsp peanut butter on top. Fill the cups with more batter until 3/4 full (if not using peanut butter simply fill the cups 3/4 full with batter). Sprinkle tops with wheat germ and put in the oven for 20 minutes or until the tops of the muffins look dry and spring back when touched in the center. Allow to cool on the stovetop.

Banana Wellingtons for Four

Ingredients:

For the Wellingtons:
8 to 12 sheets of filo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips, semisweet or white
1 1/2 cups salted pecans, chopped
1 cup (2 sticks) butter, melted

For Topping:
Whipped cream
1 cup semisweet chocolate chips, melted

Instructions:

Note: Have all ingredients ready prior to removing the filo from the package.

Take two or three stacked sheets of filo dough and brush generously with melted butter. Place one banana on the dough, sprinkle with a handful of chocolate chips and about a 1/2 handful of pecans. Wrap the banana, chocolate and pecans up in a triangular shape and again, brush banana wellingtons generously with melted butter. Place on well greased pan and bake in a 400 degree F oven for about 15-20 minutes. Check often, you do not want to burn the filo! The filo should be a golden brown when removed.

Let cool for 5 or 10 minutes and then drizzle with melted chocolate and put a nice dollop of whipped cream on top.

Tips:

1) If you are familiar working with filo dough (phyllo, fillo, filo) then you know that once the package is opened, anything left over needs to be wrapped immediately, and very securely so that air does not enter the dough. Filo is a very thin middle eastern pastry that dries up very quickly!

2) You can freeze the uncooked wellingtons on a greased pan covered with saran wrap or other plastic wrap, in the freezer so that you can simply pop them in the oven after dinner too. Do not stack the wellingtons as they will not come apart graciously.

3) Again, it's a very simple dish to make. But be sure to wrap leftover filo dough right away. It takes only minutes to dry out and crumble.