Banana Bread Brownies with Browned Butter Frosting

This recipe takes banana bread to the next level by turning it into a dessert bar and topping it with browned butter frosting!
Adapted from Sugar Apron, this might become a favorite!

Ingredients

For the brownies:

2 eggs
3 ripe mashed bananas
1 1/2 cups sugar
1 cup sour cream
1/2 cup softened butter
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoons salt
1/2 cup chopped walnuts

For the frosting:

1/2 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
3 Tablespoons milk

Instructions:

Preheat oven to 375 degrees. Grease a 9x13 inch pan.
In a mixing bowl, combine sugar, butter, sour cream and eggs. Beat until well combined.
Blend in bananas and vanilla.
Add flour, baking soda and salt and mix until just blended (about one minute).
Spread batter in prepared pan. Bake for 25 minutes or until toothpick inserted in the middle comes out clean.
Frost while still warm.
To make the frosting, heat butter in saucepan over medium-low heat. Watch carefully and remove from heat when the butter is just beginning to brown. Be careful or the butter will burn.
Add confectioner's sugar, vanilla and milk and stir vigorously until combined and smooth. Spread over warm brownies.
Top with additional chopped walnuts, if desired.

Banana Pancakes

A yummy breakfast!

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 medium bananas
1 egg
1 cup milk
1 teaspoon vanilla
Maple syrup
Shortening or canola oil

Instructions

Heat oven to 200 degrees. Place a baking sheet in oven.

In large bowl, combine flours, baking powder and salt. Stir to mix well.
Slice one of the bananas and set aside.
Mash other bananas in small bowl.
Put egg in small bowl and beat with fork. Add mashed banana, milk and vanilla
to egg. Beat with fork until well combined.
Add egg mixture to flour mixture. Stir just until combined. The batter will be a little lumpy and not smooth.
Grease a large skillet with shortening or oil. Put on burner on medium-high heat. Allow pan to heat.
Ladle about 1/3 cup of batter onto skillet. Cook two minutes or until surface is bubbly.Turn and transfer until golden brown.
Transfer pancakes to baking sheet in oven to keep warm. Repeat until all the batter is used.
To serve, top each pancakes with several slices of bananas and pour maple syrup on top.

Banana Pecan Oatmeal Bread

Great for breakfast!

Ingredients

For the Topping

1/2 cup Quaker oats
1/4 cup chopped pecans
1 1/2 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar

For the Bread

1 cup Quaker oats
1/2 cup milk
2 cups flour
1/3 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe bananas
1/3 cup canola oil
2 eggs, lightly beaten

Instructions

Preheat oven to 350 degrees. Spray bottom only of 9x5 inch loaf pan with cooking spray. In small bowl, combine all topping ingredients. Set aside.
For bread, combine milk and oats in small bowl; set aside. In large bowl, combine all dry ingredients; mix well. Add bananas, oil and eggs to oat mixture;  mix well. Add oat mixture to dry ingredients all at once. Stir just until ingredients are moistened. Pour into pan. Sprinkle with topping mixture. Press gently into batter.
Bake 55 - 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

Double Banana Upside Down Cake

Ingredients

3 Tablespoons butter at room temperature
1/2 cup brown sugar
3 firm and ripe bananas
2 Tablespoons orange juice
1/4 cup butter at room temperature
1/2 cup sugar
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1/2 cup mashed bananas
1/3 cup buttermilk
1/3 cup miniature semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square cake pan. Cut 2 Tablespoons butter into 1/4-inch chunks and drop evenly in pan. Sprinkle with 1/2 cup brown sugar.
Slice whole bananas crosswise into 1/2-inch slices. Arrange slices on top of brown sugar in pan. Drizzle with orange juice.
In mixing bowl, beat remaining 1/4 cup butter and granulated sugar. Beat in egg until well blended. Add mashed bananas. Combine flour, baking powder, baking soda, cinnamon and nutmeg. Add flour mixture and buttermilk, alternatively, beating on low speed until just incorporated. Stir in chocolate chips. Spread batter over bananas in pan. Bake at 350 degrees until a toothpick inserted into the middle of the cake comes out clean, about 30-35 minutes. Cool on wire rack for 15 minutes. Run a knife around the edge of the pan, between the cake and the pan side. Invert a platter over the cake and, holding both together, invert both. Carefully lift pan. Best served warm.

Banana French Toast

Ingredients

3/4 cup milk
2 eggs
1 medium ripe banana
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices bread
Syrup

Instructions

In blender or food processor, combine all ingredients except bread. Blend until smooth. Pour mixture into pie pan or shallow dish.
Heat skillet over medium heat. Lightly grease skillet with butter. Dip each slice of bread in egg mixture, turning to coat both sides.
Cook bread in skillet for about 2 minutes on each side or until golden brown.
Serve immediately with syrup.

Banana Chocolate Chip Muffins

Who wouldn't want to wake up to one of these muffins?

Ingredients

1/2 cup butter, softened
1/2 cup firmed packed brown sugar
1 1/2 cups (about 3 large) ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup walnuts

Instructions

Preheat oven to 375 degrees.
Grease bottom only of muffin tins or line with paper liners. In a large bowl, beat butter with brown sugar until fluffy. Add bananas, milk, vanilla and eggs. Blend well.
Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt. Stir just until dry ingredients are mixed in and moistened. Stir in chocolate chips and walnuts. Fill muffin cups about 2/3 full. Bake for 20-25 minutes or until a toothpick stuck into the center of a muffin comes out clean.
Cool for 3-5 minutes before removing from pan.
Best served warm.

Peanut Butter-Banana-Chocolate Chip Quesadillas

A great snack for kids (and grown-ups too)!


Ingredients for one serving:

1 8-inch tortilla (flour or whole wheat)
2 Tablespoons peanut butter
1/2 medium-sized banana
1 Tablespoon chocolate chips

Instructions

Spread peanut butter evenly over the surface of the tortilla. Slice the banana into very think slices and arrange over half of the tortilla. Sprinkle the chocolate chips on top of the banana slices. Fold over the tortilla in half.

Heat a skillet over medium-low heat. Place the folded tortilla on the hot skillet and cook until golden brown on both sides, turning once.

Allow to cool slightly before serving.

Banana Bread

When the bananas on my kitchen counter get over-ripe, this is my go-to recipe for banana bread. Be sure to use turbinado sugar rather than plain granulated sugar as it adds a depth of flavor that makes this recipe special. I keep turbinado sugar on hand just for this recipe. The nuts are optional depending if I have some in the cupboard. Banana bread in the oven fills the house with such a great aroma. It is almost like aroma therapy for everyone just to have this baking!

Ingredients

2 eggs at room temperature
1/2 cup vegetable oil
1 cup turbinado sugar
1 teaspoon vanilla
3 very ripe bananas
1 1/4 cup all purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup coarsely chopped walnuts or pecans (optional)

Instructions

Heat oven to 350F.
Grease all sides of a standard size loaf pan.
Combine eggs, sugar, oil  and vanilla with mixer on low speed for 3 minutes.
In separate small bowl, mash bananas with a fork.
Add bananas to the egg mixture and mix well.
Combine flour with baking soda and salt. Add to wet mixture and blend until smooth - about one minute. Stir in nuts. Put mixture in loaf pan and bake for about 45  minutes.
If the top browns too quickly, cover lightly with foil for the last 10 minutes of cooking.
Let cool in pan for 5 minutes. Then remove from pan and cool completely on wire rack.
This bread keeps well refrigerated for up to one week (but it won't last that long!).