Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread (from here)

1/3 c. vegetable oil (I used mostly applesauce and a little bit of oil)
1/2 c. honey
1 tsp. vanilla extract
2 eggs
1 c. mashed bananas (2 bananas mashed...I didn't measure)
1 3/4 c. whole wheat flour
1/2 tsp. salt
1 tsp baking soda
1/4 c. hot water
1/2 c. chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). (I did 300 on convection bake. It still took a good hour to cook.)
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

B B Banana Bread

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1 tbsp dry milk powder
1/8 tsp. salt
1/2 c. brown sugar (optional)
1 1/2 tbsp ground flax seed
1 egg
1/2 c. organic 1% milk
2 tbsp unsalted butter, melted
1/4 c. low fat vanilla yogurt
1/2 tsp vanilla extract
3 ripe bananas
1 c. chopped almonds

1. Preheat oven to 350F. Coat an 8 1/2 x 4 1/2 inch pan with cooking spray.

2. Mix the dry ingredients (flours, baking soda, dry milk powder, salt, brown sugar, and ground flax seed) together in a medium bowl.

3. In a separate bowl, whisk the egg. To the egg, add the milk, melted butter, yogurt, and vanilla. Whisk until combined and mash in the bananas.

4. Stir the wet ingredients into the dry until just incorporated. Do not overmix.

5. Transfer batter into the prepared pan. Top with the chopped almonds, and bake for 40 minutes, or until golden brown. Cool for 10 minutes, then serve.

Chunky Monkey Muffins

1 1/4 c. whole-wheat flour
1/2 c. all-purpose flour
3/4 c. brown sugar
2 tbsp. ground flax seed
1 tbsp. 1 tsp. dark cocoa powder
2 tsp. baking soda
1/4 tsp. salt
2/3 c. semisweet chocolate chips
6 oz. low-fat vanilla yogurt
2 medium overripe bananas, mashed
1 egg
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 c. milk
1/3 c. natural smooth peanut butter (optional)
1 tbsp wheat germ

1. Preheat oven to 350. Line 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.

2. Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 tablespoon cocoa powder, baking soda salt, and chocolate chips. Whisk together until combined.

3. Combine the yogurt, bananas, egg, vanilla extract, oil, and milk in a separate bowl until thoroughly mixed (it's OK if there are chunks of banana)

4. Fold the banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cups 1/2 full with batter and then spoon 1 tsp peanut butter on top. Fill the cups with more batter until 3/4 full (if not using peanut butter simply fill the cups 3/4 full with batter). Sprinkle tops with wheat germ and put in the oven for 20 minutes or until the tops of the muffins look dry and spring back when touched in the center. Allow to cool on the stovetop.