My Recipe Box - Peanut Butter Banana Muffins

We always have too many over ripe bananas and we had a jar of peanut butter that my husband didn't like so I needed a recipe to use up both.


Peanut Butter Banana Muffins

1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1/2 cup Kraft Smooth Peanut Butter  any kind will work and I added a little extra
1 cup milk
1/2 cup mashed fully ripe bananas
1 egg
2 Tbsp. oil
1 tsp. vanilla

Heat oven to 375°F.


Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add banana mixture to dry ingredients; stir just until moistened.




Spoon into 12 muffin cups sprayed with cooking spray.




Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. before removing from pan to serve.

My Recipe Box - Sour Cream Maple Banana Cake

Recipe Source

Prep Time: 35 minutes
Total Time: 1 hour 35 minutes
Serves: approx. 8

Ingredients: 

• 100g butter + extra for form, softened
• 10 tablespoons maple syrup
• 4 ripe bananas
• 200g muscovado sugar
• 4 eggs
• 2 vanilla pods, seeds scrapped
• 200g all-purpose flour gluten free
• ½ teaspoon baking powder
• 100g almonds, ground
• 1 teaspoon baking soda
• 200g sour cream

Method:

1. Pre-heat oven to 160 degrees C and butter a square (20cm x 20cm) form and line the base with baking paper.


2. Pour 5 tablespoons maple syrup and swirl the form to coat the bottom. Cut 3 bananas in half lengthways and lay them, cut-side down, in the form.


3. In a mixing bowl beat together the butter, sugar, eggs, vanilla seeds, and the last banana with an electric whisk. Fold in the flour, baking powder, ground almonds and bicarbonate soda with a spatula, then stir in the sour cream.


4. Carefully spoon into the form without displacing the bananas. Bake for approx. 45 – 60 minutes or until a skewer inserted in the middle comes out clean.


5. Take cake out and poke the top all over with a skewer, about halfway into the cake. Pour the remaining maple syrup over the top and allow to soak for a few minutes.


6. Carefully turn out of the form upside-down, drizzling the banana-studded top with more syrup. Slice cake and serve warm.

Sunday Baking

Finally! A whole day to myself to play!

Had too many bananas in the freezer so went looking for a really easy banana bread and this couldn't have been easier. I doubled it and it worked out perfectly. You don't even have to use a mixer on it.
I forgot to get a picture until I had cut it and frozen most of it. This half is for the next day or so.

But my main GOAL today was pumpkin cheesecake bars.  These were super easy to make, the only thing I didn't do quite right was to keep only 1/3 of the plain cream cheese batter, resulting in less than a colourful top. I had too much white to mix through the pumpkin layer.