Classic Banana Bread (Light)

Classic Banana Bread (Light)
Mackenzie Day - Philadelphia, PA

Recipe courtesy of Cooking Light.

Makes 1 loaf (14 servings)

Ingredients
2 C Flour
3/4 t Baking Soda
1/2 t Salt
1 C Sugar
1/4 C Butter, softened
2 Large Eggs
1 1/2 C Mashed Ripe Banana (About 3 Bananas)
1/3 C Plain Low-fat Yogurt (I use Vanilla Low-fat Yogurt)
1 t Vanilla Extract

Cooking Instructions
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife.  Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition.  Add banana, yogurt and vanilla.  Beat until blended.  Add flour mixture, beat at a low speed just until moist.  Spoon batter into an 8 1/2 x 4 1/2 in loaf pan coated with cooking spray.  Bake at 350 for an hour or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack; remove from pan.  Cool completely on wire rack.


Nutritional Information
Calories 187 Fat 4.3g Iron 1mg Cholesterol 40mg Calcium 20mg Carbohydrate 34.4g Sodium 198mg Protein 3.3g Fiber 1.1g

Triple Cornbread with Bean Salsa Topping

Triple Cornbread with Bean Salsa Topping

Sierra Campbell - Laguna, CA

This is SOOO easy and incredibly filling, and I haven't found a person yet who doesn't LOVE it!!  (even meat-demanding husbands :)

Ingredients

(1) box/bag (8 oz) of cornbread mix or cornbread muffin mix

1/2 cup melter butter

1 can creamed corn

1 can regular corn (drained)

2 eggs

*****

1 can black beans

1/2 to 1 cup of salsa (I like a lot)

****

TOP WITH

avocado

cheese

sour cream

cilantro

Ingredients

Combine first five ingredients and cook at 400 degrees for 16-18 minutes (or follow instructions on cornbread mix)

In skillet, combine black beans and salsa and heat up until hot, stirring constantly.

To serve, cut a slice of cornbread (will be very moist), spoon a large amount of bean/salsa over the top, then top off with last four ingredients.

Cranberry Muffins

Cranberry Muffins
Kay Quealy - Salt Lake City, UT

One of my favorite holiday things is to make. E N J O Y !

Makes 16 to 18 muffins.


Ingredients

2 cups flour

1/2  cup sugar

1  teaspoon baking powder

1/2 teaspoon salt

2/3  cup fresh orange juice

2 eggs, slightly beaten

3 tablespoons butter, melted

1/2 cups walnuts, chopped

1 1/4 cups cranberries, chopped

2 teaspoons grated orange rind

Instructions
Preheat over to 400 degrees. Sift together flour, sugar, baking powder and salt.

Make a well and pour in orange juice, eggs and butter.

Mix well. Fold in remaining ingredients.

Pour into greased muffin cups 3/4 full.

Bake 20 to 25 minutes.

Coconut Bread

Coconut Bread
Sherry Baltz - Park City, UT

Ingredients
3 C Flour
3 Tsp Baking powder
Pinch of Salt
1 C Sugar
2 2/3 C Shredded Coconut or 2 C Freshly Grated Coconut
2 Eggs
1 C Evaporated Milk
1 Tsp Coconut Extract or Vanilla Extract
1/2 C Melted and Cooled Butter

Instructions
Preheat oven to 350°.  Grease and flour 2 8x4in loaf pans or 1 10in tube pan.  Combine flour, baking powder, salt. Whisk it.  Stir in coconut and sugar.  Make a well in the center of the bowl.  In another bowl, combine the rest of the ingredients.  Pour into well of dry ingredients.  Mix until just combined.  Bake for 45 - 50 min (until a toothpick comes out clean) 

Serving
Cool in pan for 10 min prior to serving.

Pumpkin Pecan Bread

Pumpkin Pecan Bread 

Sonja Booker - Salt Lake City, UT 

 

INGREDIENTS:

1 ¾ C All Purpose Flour

1 1/3 C. Sugar

1 ¼  tsp. Baking Soda

¾ tsp. Salt

¾ tsp. Cinnamon

½ tsp. Nutmeg

¼ tsp. Ginger

2 Eggs

½ C. Canola Oil

½ tsp. Apple Cider Vinegar

½ tsp. Vanilla Extract

1 ¾ C. (15 oz can) Pumpkin Puree

¾ C. Old Fashioned Rolled Oats

¾ C. plus ¼ C. Coarsely Chopped Pecans

DIRECTIONS:

      Preheat oven to 350.  Brush a 12x4 inch loaf pan with melted butter and dust lightly with flour, or spray with cooking spray.

      Sift the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.  In 2^nd bowl, whisk the eggs, oil, vinegar, vanilla, and pumpkin puree.

      Usinga wire whisk, mix wet ingredients into the dry ingredients.  Stir the rolled oats and ¾ C. of the pecans.  Spread into prepared loaf pan and sprinklewith remaining ¼ C. pecans.  Bake 60-70 minutes until toothpick inserted comes out clean.  Cool 30 minutes.

Pumpkin Cornbread

Pumpkin Cornbread

Kay Quealy - Salt Lake City, UT

This recipe is originally from The Pittsburg Post-Gazette.

Ingredients
4 tablespoons unsalted butter, divided 3/4 teaspoon salt

1 medium onion, finely chopped 1/4 teaspoon pepper

1 cup yellow cornmeal 2 tablespoons honey

2/3 C all-purpose flour 1 C pumpkin puree

1 tablespoon baking powder 2 large eggs, slightly beaten

1/4 teaspoon baking soda 3/4 C buttermilk

Cooking Instructions
Heat oven to 400 degrees. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion and saute' for 5 minutes or until softened and golden brown. Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl. Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl. Place remaining 3 tablespoons butter in a 9-by-9 inch square baking pan. Place in oven until butter is melted. Swirl pan to coat with butter. Pour melted butter into pumpkin mixture. (You may want to use another creative method to butter the pan, but this works too.)(not too much stirring!) Pour batter into buttered baking pan, smooth top. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Stir to combine. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened

As Julia Child would say, Bon Appetite!

Amber's Pumpkin Bread

Pumpkin Bread

Amber Lynch - Park City, UT

This is my mother's pumpkin bread

Makes 2 Loaves

Ingredients

3 cups flour

2 teas. baking powder

2 teas. baking soda

1 teas. Each salt,cinnamon, nutmeg, (I also add a little ginger)

4 eggs

1-1/2 cups packed brown sugar

1 cup oil

1 can (16 oz.) pumpkin

1 cup chopped nuts

Sour cream (around 1 heaping tablespoon)

Cooking Instructions

Stir flour, baking powder, baking soda, salt, cinnamon, nutmeg, together and set aside.

Beat eggs, sugar, oil, and pumpkin until well blended.

Stir into dry ingredients until just moistened.

Add Sour Cream

Stir in nuts

2 loaf pans, greased and floured

Sprinkle some nuts on top of each

Bake in preheated 350 degrees oven for 1 hour or until knife inserted into center comes out clean.

Jessica's Pumpkin Bread

Pumpkin Bread
Jessica Yoo - Colorado Springs, CO

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.