Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Double-Chocolate Banana Bread

Double-Chocolate Banana BreadCindy(mommy_of_love1) via Cooking Pleasures Magazine

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed ripe banana (about 3)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 cup semisweet chocolate chips

1. Heat oven to 350 degrees. Spray bottom of 8x4-inch loaf pan with cooking spray.
2. Beat sugar, eggs and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa and baking soda in medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
3. Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Peach-Banana Muffins

Peach-Banana Muffins (makes about 28)

5-6 ripe banana's mashed
1 LARGE peach or 2 medium peeled and pureed (to make 1 cup/8oz)
2 cups sugar
2 eggs
4 oz. canola oil
4 oz yogurt (I used a peach/pear one I had in the fridge)
4 cups flour
2 tsp. baking soda
4 tablespoons milk or buttermilk ( I used milk since I'd used the yogurt)
3 tablespoons vanilla ext.
1/4 cup or so of oatmeal and a few tablespoons cinnamon/sugar

1. Preheat oven to 300 degrees
2. In a large mixing bowl, mix the bananas, peaches, sugar, eggs, oil and yogurt. Add flour and baking soda. Mix until blended and then add milk and vanilla. Blend again but don't overmix.
3. Lightly spray or wipe the muffin tins with vegetable oil or cups.
Using an ice cream scoop to measure, drop the dough into tins. I put about two scoops into each tin for a bigger muffin. Mix the oats and cinn./sugar together and put a pinch of the mixture on the top of each muffin.
4. Bake for 25-30 minutes at 300. SOOOO GOOD!

Banana Crunch Cake

Banana Crunch Cake
 
Ingredients
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts (I eliminated)

1/2 cup shortening (I substituted cinnamon applesauce)
2/3 cup white sugar
1 cup mashed banana (I used 2 small for a 1/2 batch
2 eggs
1 teaspoon vanilla extract
1 cup oat flour (I used old fashioned oats, did not grind)
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts (I eliminated and added some chocolate chips)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.