Wednesday, January 21, 2009

Baking For the Future

I had some very ripe bananas on my what do you do?

You make banana bread of course. Only problem is banana bread doesn't really tranport well. My husband doesn't like how it gets crumbs all over his this time I made banana mini muffins. They are two or three bite size.

I made them up and then I put three in a baggie and froze them...ready for sack lunches or a quick breakfast.

Here is the recipe I use with my changes included. :)
Lynne's Banana Bread
7 Ripe Bananas, mashed
1 1/2 cups sugar
4 eggs, lightly beaten
2 cups white all purpose flour
2 cups whole wheat flour
1 cup (5 minute cook) Oats (uncooked)
2 tsp salt
2 tsp baking soda
chopped nuts (optional)

Mix bananas, sugar, and eggs. Sift flour, salt, and baking soda. All to banana mixture. Add nuts.
Bake @ 325 degrees
I put mine in mini muffin tins...They cook more quickly..approx 20 minutes...but watch cause I didn't really time them, I am just guessing....;)

If you bake them in a loaf...bake 1 hour

This recipie is great because there is not butter or oil....just spray pam for the muffin tin...

Next time I am going to reduce the sugar....any ideas on what how much to reduce it?

Let me know any ideas you have on making this healthier.

Doing this type of baking and having theses yummy treats in snack size prepared in the freezer saves money.

When I am fixing lunches for everyone...I just pop on of these in the bag. If I have to grab something on the run, I grab one. These are GREAT frozen....really and they are great for breakfast...

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