Leftover Banana Muffins Food

LEFTOVER BANANA MUFFINS

Leftover Banana Muffins image

This is my mother's famous banana muffin recipe. After combining multiple recipes this is the one we have stuck with for years. Whenever our bananas start turning brown we start baking these muffins. I suggest pouring it into a loaf pan to eat it like cake. I also suggest doing half sugar in the raw and half white sugar.

Provided by STEllner22

Categories Dessert

Time 40m

Yield 20 muffins, 20 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1/2 cup oil
1/2 cup orange juice
3 bananas

Steps:

Mix all ingredients together in the order given. You can add chocolate chips or walnuts if you'd like.
place in muffin cups.
bake for 35-40 minutes on 350 degrees.
Enjoy.

Nutrition Facts : Calories 177.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 88.6, Carbohydrate 29.3, Fiber 0.8, Sugar 17.7, Protein 2.2

BANANA NUT BREAD TRIFLE

Banana Nut Bread Trifle image

Leftover banana bread? Few leftover muffins? Other than frying slices in a buttered saute' pan, this is another great way to use em up.

Provided by 2Bleu

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 ounces sugar-free cheesecake pudding mix (1 box)
2 cups 2% low-fat milk
4 cups banana nut bread, cubed into 1-inch squares (or use 3 muffins)
3 ripe bananas, sliced
8 ounces Cool Whip Lite

Steps:

Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.

Nutrition Facts : Calories 177.8, Fat 6.8, SaturatedFat 5.3, Cholesterol 7.3, Sodium 66, Carbohydrate 26.3, Fiber 1.5, Sugar 20.2, Protein 4.5

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