Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.

Banana Caramel Bars

From 365 Favorite Brand Name Cookie Recipes, page 125.

Prep: 20 min. / Cook: 35 min.
Yield: 24 bars

2 1/2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1 cup margarine, cubed
1 large egg, beaten
2 extra-ripe medium bananas, peeled
1/2 cup caramel topping

Combine flour, sugar, and baking powder in medium bowl.  Cut in margarine with pastry blender until mixture resembles coarse meal.  Slowly stir in egg, mixing with fork until crumbly.  Put half of mixture into 9x13 baking pan to form crust.

For filling, mash bananas (1 cup).  Blend bananas with caramel topping.  Pour over crust; spread evenly.

Sprinkle remaining crust mixture over filling.  Pat gently.  Bake in 375F oven 35 minutes or until golden brown.  Cool on wire rack.  Cut into bars when cooled.

Notes:
- Somehow I forgot to add the egg when I made these, but they still turned out yummy.  They're a lighter color than the picture in the book, and I'm sure they weren't quite as firm.  But they were good.

Chocolate Banana Bread / Muffins

From Quick Cooking (Jan./Feb. 2001), page 53.

Yield: 1 loaf or 2 dozen muffins

½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)—needs more banana flavor
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts, optional
1 cup chocolate chips, optional

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5x3” loaf pan.

Bake at 350°F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Notes:
- For muffins: Fill muffin cups about 2/3 full. Check muffins at about 15 minutes for doneness.

Nutrition Facts:
1 slice (1/16 loaf) = 184 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 294 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein

Summer Spinach Salad

Adapted from Quick Cooking (July/August 2000), page 27.

Yield: 14 dinner servings or 30 buffet servings

Dressing:
½ cup vegetable oil
¼ cup chopped onion
2 tablespoons plus 2 teaspoons cider or red wine vinegar
2 tablespoon plus 2 teaspoons sugar
1 ½ teaspoons ground mustard
½ teaspoon salt

Salad:
1 ½ teaspoons poppy seeds
16 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut in ½ inch slices
½ cup slivered almonds, toasted

Place the first six ingredients in a blender or food processor; cover and process until sugar is dissolved

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately.

Advance preparation:
Up to a week ahead: Prepare dressing. Store in refrigerator. Toast almonds. Store in an airtight container.
Day of serving: Slice green onions and strawberries. Tear spinach leaves.
Just before serving: Slice bananas. Combine all salad ingredients. Toss with dressing.

Notes:
- This is my mom's version of the salad; the original only calls for 8 cups spinach.

Nutrition Facts:
1 serving = 149 calories, 10 g fat (1 g saturated fat), 0 g cholesterol, 99 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.