Banana Sour Cream Bread

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)
• 
  
• Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean

Banana Picnic Cake

1 1/2 C sugar
1/2 C shortening
2 large mashed bananas
2 eggs
1 t vanilla
2 t baking powder
2 C flour
1/4 t salt
1 t soda
2/3 C sour milk (sour by adding lemon juice and let sit)

Topping:
1/4 C brown sugar
1/4 C white sugar
1 C nuts (slivered almonds and pecans our favorite, walnuts good too)
8 oz. Chocolate chips or more :)

Mix ingredients and pour into 9x13 pan.  Sprinkle with topping.  Bake at 350 for about 40 minutes.  Serve with ice cream or whipped cream.  Great the day after too.

Note: This is a Cook Family favorite and was what Clayton always asked for on his birthday. 

Whole Grain Banana Muffins

Whole Grain Banana-Pecan Muffins
Recipe adapted from Cooking Light

Ingredients:

• 3/4 c. all-purpose flour
• 1 1/4 c. whole wheat flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 3/4 c. sugar
• 1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
• 1/4 c. butter, softened
• 2 large eggs
• 1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
• 1/3 c. low-fat sour cream or plain yogurt (I use fat free plain yogurt)
• 1 tsp. vanilla extract

Topping:

• 1/4 c. pecans, chopped
• 1/4 c. packed brown sugar

Directions:
Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16. I just do 12 and fill them quite full. 

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins.  I filled my muffin tins quite full so this recipe made 12 large sized muffins (because 15-16 muffins is just awkward!). Combine the chopped pecans and brown sugar and sprinkle them on top of the batter.  I also did not do the topping, although I'm sure it is yummy as well. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Notes:
This recipe has some healthy whole wheat flour but is not too heavy - just enough to be filling! I like to use this with any leftover bananas I have at the end of the week. I am also making 2 dozen and then freezing some now for future easy morning breakfasts although there's nothing like muffins right from the oven!

Recipe and pic accessed from: http://www.ourbestbites.com/2010/09/kids-week-on-the-go-breakfasts-whole-grain-banana-pecan-muffins/