The Best Banana Bread!

Banana bread recipes have always let me down. I've never found one that I really like or love for that matter. I think its because they either don't have enough banana in them or most of them seem to end up really dry.

Today, I found the BEST recipe I've ever tried! I've had it saved to my computer for some time now, but never seem to want to try another recipe. I finally had some over-ripe bananas and thought I'd give this recipe a try. Hope you all enjoy it as much as I did! Peanut Butter Banana Bread
Yield: 16 servings (serving size: 1 slice)

Bread:
1 1/2 cups mashed ripe banana (I used 4 bananas)
1/3 cup plain fat-free yogurt (I used Chobani's Honey-nana greek yogurt, but honey or vanilla greek yogurt would work just as well)
1/3 cup creamy peanut butter (Naturally Whole Peanut Butter)
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar (I didn't have brown sugar so I used white sugar and molasses. You can get the rations online for how to substitute.)
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Calories 198 ; Fat 7.4g (sat 2.3g,mono 2.7g,poly 1.8g); Cholesterol 28mg; Calcium 27mg; Carbohydrates 29.7g; Sodium 200mg; Protien 4.7g; Fiber 1.9g; Iron 1.1mg

Cooking Light, October 2010

Cinnamon Rolls

Here is the cinnamon roll recipe I used for Jude's "Sip 'n' See". I wanted to post it b/c its super easy and they were good! The only thing I would do that is different, is cover them after the alloted cook time if you need to cook them longer. Mine weren't quite finished in the middle, so I put them back in (and my mom warned me to cover them, but I didn't listen...typical child!) and they burned a little on top. Ugh...not so pretty, but they were good. "Easy Cinnamon Rolls" (I think I got this recipe from my high school friend) 1 pkg Rhodes Cinnamon Rolls 1/2 c. sugar 1/2 c. brown sugar 1 stsick butter 1 c. vanilla ice cream 1/2 c. chopped pecans Place frozen rolls in a 9x13 pan. Mix all other ingredients in a medium sauce pan andbring to a boil. Pour mixture over rolls and place in cold oven overnight. Next morning turn oven to 325 and bake for 30 minutes. Drizzle Rhodes topping over rolls.

Beer Bread

from Angie Neff

3 1/2 cups of self-rising flour
1/2 cup sugar
1 (12 oz) bottle warm beer

Preheat oven to 375. Mix all ingredients and place in a greased loaf pan. Bake for 55 minutes (maybe a little longer depending on your oven).

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This is a SUPER easy recipe!!!! And its amazingly YUMMY! I've tried a few different kinds of beer and don't have a "favorite" one. They have all been really good!

Classic Cornbread

From Weight Watchers New Complete Cookbook

1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
4 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp low-fat buttermilk
1 large egg

1. Preheat the oven to 400 degrees. Spray an 8-inch-square pan or a 12 cup muffin tin with nonstick spray.

2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir just until blended (do not overmix).

3. Transfer to the pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan on a rack for 10 minutes; serve warm.

Serving: 1/12
Point value: 2

Variation:
Omit sugar; add 1/3 cup shredded extra-sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1 cup fresh or frozen corn kernals, and 1-2 tsp minced jalapeno peppers.

Serving: 1/12
Point value: 3
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What I did:

1. I had mixed it following the directions and then decided to make the variation for cheese corn bread, so I didn't omit the sugar.

2. I added the cheese according to the recipe, but used 2/3 can of cream corn and 3/4 can green chiles.
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Did we like it?

YES!!!! We loved it!!! We will definitely be making this again...plus, we love that its healthy! :)