Puttin some 'nanas to good use

Who wants some banana bread? I decided I did! I make banana bread from time to time usually trying out some random recipe in hopes of finding the one that will end my search. This is supposedly a Paula Deen recipe, but I'm not absolutely sure. I looked on the FoodNetwork website and didn't find it there. I made a few changes - the addition of cinnamon in the batter, a few slices of bananas on top for appearance and some cinnamon sugar sprinkled on top. Yum, doesn't cinnamon make almost everything better? This would be perfect with some nuts added in to make banana nut muffins...one of my favorite breakfast treats! Bodacious Banana Bread 1/2 cup (1 stick) butter, at room temperature 1 cup sugar 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 3 ripe bananas, mashed (reserve 4 or 5 slices to add on top once the batter is in the pan) 1-2 Tbsp. cinnamon sugar Preheat the oven to 350. Grease a 9x5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder, cinnamon and bananas. Mix well. Pour the batter into the prepared pan, top with reserved banana slices and sprinkle with cinnamon sugar mixture. Bake for 50 minutes, or until wooden skewer inserted in center of loaf comes out clean. Cool 5 minutes and remove from pan to cooling rack. Variation: For muffins fill regular size muffin cups 2/3 full, top each with a slice of banana and sprinkle with cinnamon sugar mixture. Bake for 25-30 minutes, until wooden skewer inserted in center comes out clean. Cool 5 minutes and remove from pan to cooling rack until completely cooled.

MmMMmmMm Muffins!

What do you do when life gives you almost rotten bananas?? You make banana muffins! Yeah, I've been known to buy produce on more than one occassion, only to have it spoil before I finally decide on a use for it. Generally, I buy bananas in two's so that this doesn't happen, but last week I assured myself that a third banana would not go to waste - afterall I was craving them. Two bananas eaten, one left to rot, I found myself making Donna Hay's Banana and Cinnamon Muffins. The recipe is easy, relatively healthy and yummy! I used fat free sour cream, and a mixture of whole wheat and all-purpose flour. I also sprinkled some cinnamon sugar on top of the batter before baking for a delicious touch! Banana Cinnamon Muffins 1 cup all-purpose flour 1 cup whole wheat flour 2 tsp baking powder 1/2 cup granulated sugar 1 tsp cinnamon 1/4 brown sugar, packed 1 cup fat free sour cream 2 eggs 1/3 cup vegetable oil 1 banana, mushed Preheat oven to 350 degrees. Sift flour, baking powder and cinnamon together, then stir in sugars until combined. Place sour cream, eggs, and oil in seperate bowl and whisk until smooth. Stir the sour cream mixture through the flour mixture until just combined. Gently stir in mashed banana, careful not to overmix. Spray 12 medium muffin tins with non-stick cooking spray, fill 2/3 way full. Bake 12-15 minutes, or until tooth pick comes out clean. Optional: Sprinkle muffin tops with a bit of cinnamon sugar before baking.