Summer, School, and Ripe Bananas

Whew, the last few months have been a whirlwind! I was hoping to make several posts over the summer but we were off and running. Andrew ran in a 12 man 200 mile relay from Madison, Wisconsin to Chicago, Illinois. I volunteered to be the driver. It was so much fun but exhausting! Now they are trying to convince me to run in a similar event (Bourbon Chase) in October. I am not much of a runner yet so we'll see! The following weekend we went to a cousin's wedding in Missouri and the weekend after that we left for an 8 day adventure to Disney with Andrew's family! We had an amazing time. I have a wonderful "Disney" recipe to share with you in the future with some more details about our trip so keep your eyes peeled! All of a sudden we were into July and after spending the 4th with family, a trip to Camp Cotubic, and a job change for Andrew we were getting ready for school to start.

Now here we are, a month into school (we are on a balanced calendar), and I am finally getting a moment to breathe (albeit a quick one!) and share a few yummy recipes I dig out when deciding what to do with ripe bananas. I am what I like to call a banana snob. There is a VERY short window when I am able to eat a banana just as it is. Don't get me wrong...I absolutely LOVE bananas but unless they are just newly yellow with NO brown spots I can't eat them just as they are. That usually leaves me with several bananas I need to use up in a different way so here are my two favorites: one of Paula Deen's Banana Bread recipes and Banana Nugget Cookies/Banana Oatmeal Bars.

Paula Deen uses this banana bread recipe to make peanut butter sandwiches (LOVE) but it tastes absolutely amazing just as it is. You can find the original recipe here. Also, a year or two ago a former coworker shared a recipe on her blog that I tried and was immediately reminded of the banana nugget cookies my dad makes. They are almost identical! I'm going to post both and you can decide which version you like best! You can view Basilmomma's original post here and be sure to check out her blog! Enjoy!

Banana Bread (for Peanut Butter Banana Bread Finger Sandwiches)

Ingredients:

1/2 cup butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large ripe bananas, mashed
1/2 cup raisins (optional...I don't use)


What to Do:

1. Preheat oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan.

2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, vanilla and buttermilk, beating well.

3. In a small bowl, combine flour, baking powder, and baking soda. Slowly add to the wet ingredients. Add mashed bananas and fold in raisins. Pour into prepared pan and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack.

Banana Nugget Cookies

Ingredients:

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
1 cup sugar
1 egg
3 medium mashed bananas
1 3/4 cup raw, quick-cooking oats
1 bag chocolate chips 

What to Do:

1. Mix all ingredients together in a large mixing bowl.

2. Drop by rounded teaspoons onto an ungreased cookie sheet 1 1/2 inches apart.

3. Bake at 400 F for 12-15 minutes. 

Banana Oatmeal Bars

Ingredients: 

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon flax meal (for added protein, optional)
1/4 cup butter, softened at room temperature
1/4 cup applesauce
1 cup brown sugar
1 egg
3 medium mashed bananas
1 teaspoon vanilla extract
1 1/2 cup raw, quick-cooking oats
1/2 cup mini chocolate chips or 3/4 cup chopped nuts and dried fruits (optional)

What to Do:

1. Preheat oven to 425 F. Grease and flour 13x9 inch baking pan. Sift together flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy butter, sugar and egg. Add bananas and vanilla, beat until smooth.
2. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts and dried fruit. Bake until golden (about 25 minutes).
3. When bars cool, slice and cut into individual serving and keep in an airtight container.