Diary of a Kentucky Cook

Don't forget what is truly important, the simple and basic things in Life. Honesty, Pure Emotions, Gardening, Cooking, the Joy of Creating and sharing Recipes and to be blessed by the majestic beauty of Nature. Once you find out what makes you happy, try to do THAT for a living.

Saturday, January 07, 2006

QUICK BANANA BREAD MUFFIN RECIPE

Good Afternoon Dear Ones,

Bananas are a great source of Potassium.
I buy them when I can for my honey and myself.
If you have a problem with leg cramps, charlie horses -
I would recommend eating at least one banana a day.
It can't hurt to try...
unless, you're allergic to bananas
:o)

You can just peel and eat.
You can Cut one up on your cereal or oatmeal.
Slice one up in a small fruit salad or
My favorite way is in
Banana bread or banana muffins.

I like to sprinkle or break up a few pecans and place on top
of the mixture just before they go into the oven.
Chopped course or chopped fine, pecans are fine, of course ;o)
It depends on your personal preference.


Ok,
lets talk Banana Bread.
I will be sharing lots of recipes with you in the upcoming year
Since I have been 'under the weather' lately, I have been using
a lot of quick meal ideas.


Looks like they need 1 more day to r i p e n...

Image hosted by Photobucket.com




This recipe is for my Quick banana bread recipe.
It uses one box of regular inexpensive yellow cake mix.

QUICK BANANA BREAD RECIPE


1 box of yellow cake mix
3 beaten eggs
4 or so over ripe bananas (mashed well)
be sure and peel the bananas first
;)
nuts
i sure feel like it some days...
sorry,
nuts (optional)
walnuts or pecans


Combine eggs and bananas.
Stir in cake mix.
Blend on low till moist.
Beat 3 minutes on medium.
Mix a few nuts in the mixture and
sprinkle on top of batter right
before placing in a hot oven.




BANANA LOAF BREAD:
Pour batter in 2 greased loaf pans
or
MUFFINS:
pour in greased muffin pans or use paper liners
sprinkle a few nuts on top.

Bake for 45-50 minutes in a pre-heated 350 degree oven.

Great with a smear of cream cheese or
with just a dot or two of butter.
To store:
I remove the bread from the loaf pan
after it has completely cooled,
wrap it in saran wrap and place it back in a clean loaf pan.

If you would rather, you can slice your bread and
store it in a airtight container.


UPDATE:

I made the banana bread loaves today.
I wanted to share some pics of my bread.
I added a few shakes of cinnamon,
next time -
I'm going to add 1 or 2 tablespoons
:)

Image hosted by Photobucket.com


You can really see the pecans in this one,
I leave a few pecans very coarse cause, I like the way
it makes the finished bread look.

Image hosted by Photobucket.com



Return to Diary of a Kentucky Cook Home Page

Labels: ,