Coconut Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour 

1/2 cup sweetened flaked coconut 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 large eggs 

1 cup sugar 

1 cup mashed banana (about 3 medium or 4 large VERY ripe bananas) 

1/2 cup butter or 1/2 cup margarine, melted 

1/2 cup unsweetened applesauce 

1/2 teaspoon vanilla extract 

1/2 cup semi-sweet chocolate chips 

Directions

Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.

Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.

In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.

Add dry ingredient mixture all at once and stir until just combined.

Gently stir in the chocolate chips. Pour batter in the greased pan.

Bake for 1 hour or until toothpick inserted in the middle comes out clean.

Let stand to cool slightly (about 10 minutes), and then remove from pan.

Cinnamon Banana Bread - My Version

1. 1 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1 teaspoon cinnamon
4. 1 teaspoon baking soda
5. 1/4 teaspoon salt
6. 3 overripe bananas, mashed
7. 1/4 cup canola oil
8. 1/3 cup honey
9. 1/3 cup milk
10. 2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a medium loaf pan.
2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, and salt. In another bowl, whisk the bananas with the oil, honey, milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.

I saw a recipe on Pinterest  for Cinnamon Banana Bread. When looking at it to see if I should make it I decided to change the recipe a bit and swap some of the ingredients for things that I had in the house. The original recipe called for 1 cup gluten free all-purpose flour and I substituted regular all-purpose flour. I took out the xanthan gum entirely (not even sure what that is). The recipe also called for 1/3 cup agave nectar and I substituted honey for that.  The results of my little experiment worked out just fine. I think the next time that I make the recipe I will add 1 1/2 to 2 teaspoons cinnamon because I think the recipe could have used a bit more. 

Baked Ziti

1/2 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 3/4 cups spaghetti sauce
1 can diced tomatoes
1 can tomato paste
6 tablespoons water
1 tablespoon fresh parsley
1 1/2 teaspoons Worcestershire sauce
 1 teaspoon dried basil
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer 3 hours, stirring occasionally.

Cook pasta according to package directions, drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan cheese, egg, salt and pepper.

Spread 1 cup meat sauce into a greased 13x9 inch baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano.

Cover and bake at 350F for 1 hour or until heated through.

Raspberry Muffins

2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt

2 large eggs
1/2 cup sour cream
1/3 cup butter, melted
3/4 cup milk

1 cup fresh/frozen raspberries
3/4 cup peeled and diced cooking apple

Topping
1/3 cup all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon allspice
3 tablespoons cold butter (or hard margarine)

Measure first four ingredients into a large bowl. Stir. Make a well in centre.

Combine next four ingredients in medium bowl. Add to well.

Add raspberries and apple. Stir until just moistened. Fill 12 greased muffin cups full.

Topping: Combine flour, brown sugar and allspice in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on batter. Bake at 375F for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I had leftover batter with this recipe. Could use the leftover batter to make a batch of mini muffins. If making mini muffins reduce the cooking time to about 15-17 minutes. 

Chocolate Berry Muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

1 large egg
1 cup buttermilk
1/4 cup cooking oil

1 cup fresh/frozen raspberries
1 cup white chocolate chips

Measure first four ingredients into a large bowl. Stir. Make a well in the centre.

Combine next three ingredients in a small bowl. Add to well.

Add raspberries and chocolate chips. Stir gently until moistened. Fill 12 paper-lined muffin cups 3/4 full. Bake at 375F for about 24 minutes or until toothpick inserted into the centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

Side Note: I did have leftover batter and probably could have made a batch of mini muffins with it. If making mini muffins lessen the bake time to about 15-17 minutes. 

Cranberry Cheesecake Bars

2 cups plus 2 tablespoons all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter, melted
1 package (8oz) reduced fat cream cheese, softened
1 can fat free sweetened condensed milk
4 egg whites
1 teaspoon vanilla extract
1 can whole berry cranberry sauce
2 tablespoons cornstarch

In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2 1/2 cups of the crumb mixture into a greased 13X9 baking dish. Bake at 350F for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350F for 30-35 minutes or until the centre is almost set. Cool on a wire rack before cutting.

Blueberry Peach Pound Cake

• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 3 eggs
• 1/4 cup milk
• 2 1/4 cups cake flour or all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries 
• 2 cups peeled, diced peaches

• In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.In a medium bowl, combine the flour, baking powder, and salt. Add the dry mixture to the wet mixture and beat until just combined.Fold in the blueberries and peaches. Pour batter into a greased, 10-inch Bundt pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes; remove to wire rack and cool completely.

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Spiced Pear Bread

3 1/4 cups all-purpose flour
1 cup sugar
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 teaspoon salt
3 eggs
3 cans (15 1/4 ounces each) sliced pears, drained and mashed
1/4 cup unsweetened applesauce
1/4 cup canola oil

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the eggs, pears, applesauce and oil.  Stir into dry ingredients just until moistened.

Pour batter into two greased loaf pans. Bake at 350F for 50-60 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Blueberry Lemon Bundt Cake

For the Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze

1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:

For the Cake

*For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving or drizzle with the cream cheese glaze.

For the Cream Cheese Glaze

Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

Banana Bread

• 1 egg
• 1 1/2 – 2 cups mashed banana (about 4 large)
• 1/2 cup butter, melted
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it. Beat egg, mashed banana and melted butter in a large bowl until thoroughly blended. Stir in milk.

2. Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts on top.

3. Bake for 55-65 minutes, until toothpick inserted into the center comes out clean.

Side Note: I made this recipe using pecans instead of walnuts and I mixed them in the batter rather than sprinkling them on top.