2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
3/4 cup chopped dried apricots
3/4 cup chopped walnuts
3/4 cup ripe banana, mashed
2/3 cup buttermilk
1 egg
1/4 cup melted butter
1 tsp vanilla

Methods:

Preheat oven to 350°. In large bowl, mix dry ingredients, then stir in apricots and nuts ’till coated with flour mixture. In second bowl, combine “wet” ingredients. Stir/fold liquid into dry ingredients, just until blended. (Don’t over mix or heat.) Grease bread pan or (about 3) mini loaf pans and pour in batter. Bake in preheated oven at 350° for 45-60 min. (about 45 for mini loaves, about one hour for large loaf). Let cool in pan(s) for about 15 min., then turn out on rack. Keeps in refrigerator for several days. Can be frozen.

2/3 cup sugar
1 teaspoon lemon juice
3/4 stick butter, cut into 6 pieces, softened
1 1/4 cups banana (3 medium), cut into chunks
2 eggs
1 cup walnuts
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips or mini-chips or blueberries

Methods:

1. Preheat oven 350 degrees. Coat a 9 x 5 x 3 – inch loaf pan with cooking spray.
2. Insert the metal blade into work bowl. Into the bowl put the sugar, lemon juice and butter. Process until well mixed, 30 seconds. Scrape down sides with spatula.
3. Add bananas and process until smooth, 15 seconds. Add eggs and process 15 seconds. Add walnuts and pulse 3 times.
4. In a small bowl, combine the flour, baking powder, baking soda and salt. Add to the bowl and turn on and off until flour disappears.
5. Stir in chocolate chips by hand. Turn batter into prepared pan. Bake about 1 hour or until a wooden toothpick inserted in the center comes out clean. Remove from oven and let cool 5 minutes. Remove from pan and cool completely before wrapping and storing.

1 3/4 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)

Methods:

Preheat oven to 350 degrees.Mix together 1 cup flour,sugar,powder,soda and salt.Add bananas, margarine and milk.Beat with electric mixer on low till blended,then on high for 2 minutes.Add eggs and remaining flour and beat till blended.Pour into greased 8x4x2 loaf pan.Bake 55-60 minutes or until toothpick inserted in center comes out clean.Cool 10 minutes in pan,then remove from pan and cool thoroughly.

1 cup unsweetened apple juice
2 over ripe bananas
2 Tbsp. shortening
2 Tbsp. honey
1 cup whole wheat flour
3 1/2 cups bread flour
1/2 cup unsweetened rice crispiest
1 tsp cinnamon
1 3/4 tsp bread machine yeast
about 1/2 cup roughly cut dried mangoes

Methods:

Mash or hand blend apple juice with bananas Settings: sweet bread, light or dark crust Place ingredients into pan in order listed, except mangoes, press start. When machine beeps add mangoes.

* 4 cups sifted flour
* 1/2 teaspoons salt
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 cup butter
* 2 cups sugar
* 4 eggs
* 2 teaspoons vanilla
* 2 cups mashed bananas
* 1 cup 7-up

Method

Sift together dry ingredients. Cream butter and sugar in large bowl. Add eggs, beating after each addition. Add vanilla and bananas. Add dry ingredients, alternating with 7-up. Pour into 2 greased pans. Bake 350 F for 45 minutes. Let stand 10 minutes.

* 3/4 cup golden raisins
* 1/2 cup dark rum
* 3 mashed bananas, unpeeled
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 2/3 cup sugar
* 2 large eggs
* 1/2 cup unsweetened coconut milk
* 1 teaspoon vanilla extract
* 1/2 cup toasted pumpkin seeds

Method

Preheat the oven to 325 degrees. Using a cookie sheet roast the pumpkin seed to a light golden color and set aside. In a small saucepan, combine the raisins and rum. Bring to a boil over medium heat, and let stand for 1 hour. Strain the raisins and set aside; do not keep any of the left over rum. Place the bananas in a bowl and mash them. Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. In the bowl of an electric mixer, cream the butter and sugar on medium speed for about 3 minutes. Then add i egg at a time, being sure to mix completely after each egg. In a bowl add the coconut milk and vanilla and mash banana together. Add to the sugar and butter; Alternate the mash banana mixture with the flour mixture. Mix just enough to thoroughly blend the ingredients. Fold the roasted pumpkin seeds and raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack.

* 3 1/2 cups flour
* 1/2 teaspoons salt
* 2 teaspoons baking soda
* 1 teaspoon nutmeg
* 2 teaspoons cinnamon
* 2 cups canned pumpkin
* 1 cup salad oil
* 2/3 cup water
* 4 eggs
* 3 cups sugar
* Nuts, raisins, or dates may be added

Method

Sift all dry ingredients. Combine all liquids and slowly add to dry ingredients stirring all the time until smooth. Add nuts, and/or raisins if desired. Grease 4 one pound coffee cans and fill half full. Bake at 350 F for one hour.

* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 large egg
* 1 cup plain yogurt
* 1 cup brown sugar
* 2 tablespoons Peanut butter
* 1 cup unsalted butter
* 1 cup banana (mashed)

Method

Using a large bowl sift flour, baking powder, baking soda and salt together. In another bowl add egg, yogurt, brown sugar, peanut butter and mashed banana. Add dry ingredients to the wet mixture and ford together. Pour mixture into a prepared greased loaf pan. Bake in a pre-heated 350F oven for 60 minutes. Allow to cool 20 minute before removing from the pan.

* 1 large egg
* 1 cup banana (mashed)
* 4 tablespoons butter
* 3/4 cup buttermilk
* 2 tablespoons molasses
* 1/4 cup shortening (melted)
* 2 cups all-purpose flour
* 1/2 cup raisins or pecans
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup brown sugar
* 1/2 cup sugar
* 1/2 cup rolled oats
* 1 teaspoon cinnamon

Method

In a bowl mix butter and sugars together. Add egg, molasses, shortening, buttermilk and bananas. In another bowl sift flour, baking powder, baking soda, salt and cinnamon together. Add rolled oats. Slowly add dry ingredients to the banana mixture. Combine till moistened. Add raisins or pecans. Pour into a large greased bread pan. Bake in a preheated 350 F oven for 60 minutes. Remove from oven and cool for 1/2 hour before removing from pan.

* 4 cups flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 2 teaspoons cinnamon
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/2 cups sugar
* 1/3 cup brown sugar
* 6 eggs
* 1 cup buttermilk
* 2 teaspoons vanilla
* 4 over ripe bananas (mashed)
* 6 kiwis (diced)

Method

Prepare all your ingredients before you begin, that way you know you have everything you need. Place the flour into a large bowl. Add cinnamon, baking soda, baking powder and salt. Using a wire whisk, blend all the ingredients together. In a separate bowl combine the butter and the sugars, mix till well blended. Add one egg at a time and whisk till smooth, once all the eggs are blended in mix in the vanilla. Pour in the buttermilk and mashed bananas, continue to mix till smooth. Add in the diced kiwi fruit, once mixed add in the flour mixture and mix till blended. Do not over mix. Pour banana mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the center comes out clean. If you are using a heat thermometer you want it to read between 180F to 185F. Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.