#2519 - Buttermilk Banana Bread

(by Shirley McNevich)

1 1/4 cups white sugar
1/2 cup softened butter
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup buttermilk
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)

In a mixer add white sugar and butter--beat. Add eggs--beat. Add mashed bananas, buttermilk and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped nuts if you wish--stir to mix. Pour batter into two greased 8 x 4 loaf pans OR one 9 x 5 loaf pan. Bake at 350 degrees for 50-60 minutes--test with a toothpick for doneness. Cool for 15 minutes before removing from pans.

#596 - Easy Banana Nut Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 very ripe mashed bananas
1/2 cup chopped pecans

Use a potato masher to mash the bananas. In a mixer, prepare cake mix according to box directions. Add mashed bananas and chopped pecans to the batter--beat. Pour batter into a greased 9 x 13 cake pan. Bake according to box directions. Frost as desired.

#301 - Banana Drop Cookies

(by Shirley McNevich)

2 1/4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup Parkay margarine
2 eggs
1 cup mashed VERY ripe bananas
1 tsp. vanilla

In a mixer, combine Parkay, white sugar and beat--add eggs, baking powder, baking soda, salt and cinnamon--beat until smooth. Add vanilla and mased bananas and beat. Slowly mix in the flour. Drop by teaspoonsful on to greased cookie sheet--you can sprinkle the tops with a bit of white sugar and cinnamon. Bake at 350 degrees for 10-12 minutes.