BANANA'S IN HEAVEN
The Angel food cake mix we use only has one step. Others have more so look on the back of the box.The one step cake is better.
Provided by Dee O @Kcsnaunnie
Categories Cakes
Number Of Ingredients 3
Steps:
- Smash bananas,pour dry cake mix over bananas mix well. Pour in a greased loaf pan (or cup cake tins if there is excess or you like cup cakes). Bake till done about an hr less for cupcakes. ( according to box) or till cake springs back or knife inserted into center comes out clean. Eat when cool
HEAVENLY HEALTHY BANANA BREAD FROM KAF
Recieved this in an email from King Arthur Flour and liked that it's made with Wheat flour and no white sugar, or added oil and not to sweet. Here's what they had to say: "moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.
Provided by Bonnie G 2
Categories Quick Breads
Time 1h35m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.
- In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
- Beat in the honey and eggs.
- Add the flour, then the walnuts, stirring until smooth.
- Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
- Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
- Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
- Tip:.
- For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 200.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 38.5, Sodium 194, Carbohydrate 28.3, Fiber 2.5, Sugar 14.4, Protein 3.7
FRUIT SALAD FROM HEAVEN
This is my absolute favorite fruit salad. When I take it to church, the bowl is always left clean and nobody knows it's not made with sugar. It's such an easy way to get my fruit fill for the day. This can be used as a diabetic diet fruit exchange; 1 fruit exchange for this is one cup. NOTE: You should use as much fresh fruit as possible. The only thing from a can is pineapple and peaches (and cherries - fresh cherries don't work for this). This salad also should not be prepared until right before serving if at all possible. Refrigerate all the fruit except the bananas. Cooking time is chill time.
Provided by Redneck Epicurean
Categories Fruit
Time 1h45m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place all the fruit in a large bowl.
- Depending upon how much juice you want in the salad, pour the Splenda on top of the fruit, 1/2 cup for more juice, 1/4 cup for less.
- Add the cherry juice and stir to mix fruit and distribute the Splenda and cherry juice.
- Cover and place in the refrigerator for one hour.
- Right before serving, slice the banana thin and stir into the salad, redistributing the juice.
- This can be served with angel food cake, pound cake, or by itself.
Nutrition Facts : Calories 336.9, Fat 1.1, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 87.4, Fiber 10.1, Sugar 67.8, Protein 3.9
BANANA HEAVEN BREAD
This one's a family favorite. I love it with a glass of milk at breakfast, bedtime, or anytime!
Provided by Brinn Bullough @OopsYoureDrooling
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- Lightly grease an 8x4x2 inch bread pan. Pre-heat oven to 350 degrees F.
- In a mixer or a medium-size bowl, beat together sugar, butter and vanilla until fluffy, then add eggs and bananas (I like to mix the eggs and bananas in a blender beforehand), beating well. Next, mix in the dry ingredients and then add the raisins and chocolate chips. Mix well, then pour batter into the loaf pan. Scatter the walnuts on top of the batter in the pan. (The bread turns out really pretty if you use walnut halves.)
- Bake at 350 for 60-65 minutes, or until it tests done. (If the top is getting too dark during baking, cover it with aluminum foil for the last part of the baking process.) Cool in pan for ten minutes. Remove from pan. Cool. For easier slicing, wrap and store overnight. (If you can resist that long...I never can.) Enjoy!
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