2 very ripe bananas, mashed
1 cup sourdough starter
2 cups white bread flour
1 cup whole wheat flour
1 teaspoon salt
2 1/2 teaspoons active dry yeast

Methods:

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Sweet setting and start machine.

2 large eggs
3/4 cup granulated sugar
1 cup very ripe bananas, mashed (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Methods:

1. Preheat oven to 325*F (175*C). Grease a 9 x 5 x 3-inch loaf pan set aside.
2. In medium bowl combine flour, baking powder, baking soda, and salt set aside.
3. In large mixing bowl beat eggs until light and frothy. Add sugar and beat until thick and light. Stir in mashed banana, buttermilk, oil and vanilla. Add the flour mixture to the banana mixture and stir just to combine. Do not over mix.
4. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on rack. Wrap tightly to store.

1 1/3 cups maraschino cherries (1 (10-ounce) jar)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts

Methods:

1. Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside.
2. Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9 x 5 x 3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.
3. Bake in a preheated 350*F oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Store in a tightly covered container.

1/2 cup raisins
1 cup granulated sugar
1/2 cup butter, softened
3 large bananas, mashed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1 tablespoon butter
1/4 cup firmly packed brown sugar
1/4 cup milk
1/4 cup powdered sugar

Methods:

1. Preheat oven to 325°F. Grease and flour the bottom of a 9 x 5-inch loaf pan.
2. Soak raising in hot tap water for 10 minutes, or until plump. Drain and set aside.
3. Meanwhile, in a large bowl cream together sugar with 1/2 cup of butter until smooth. Beat in mashed bananas then eggs, one at a time until well blended. Fold in flour, baking powder, baking soda and salt until just mixed. Gently stir in pecans and reserved raisins. Pour into prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Loosen edges with a butter knife and carefully remove from pan; cool completely on wire rack.
4. Meanwhile, in a small saucepan, melt remaining tablespoon of butter; stir in brown sugar and milk. Bring to a gentle boil and simmer for 2 minutes. Remove from heat. Stir in powdered sugar. Beat until thick. Drizzle over bread before slicing.

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large egg whites
2 medium bananas, mashed
1/3 cup dark corn syrup
1/4 cup nonfat milk

Methods:

1. Preheat oven to 400°F. Spray a 12-cup muffin tin with vegetable cooking spray.
2. In a medium bowl combine flour,sugar,baking powder,salt and cinnamon set aside.
3. In a large bowl using a wire whisk beat egg whites lightly.Stir in bananas, corn syrup and milk. Gently add flour mixture to bananas and stir until blended.Spoon into prepared muffin tins filling each 2/3 full.
4. Bake for 20 to 25 minutes or until center is set.Cool in pan for 5 minutes.Remove and cool on a wire rack.

1 1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 large egg whites or 1 large egg, lightly beaten
1 teaspoon vanilla extract
Powdered sugar (optional)

Methods:

1. Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.
2. In large bowl combine flour,oats,granulated sugar,cocoa, baking powder and baking soda; mix well.
3. In medium bowl combine bananas, milk, margarine, egg whites and vanilla; blend well.
4. Add to dry ingredients all at once stir just until dry ingredients are moistened. (Do not over mix.)
5. Fill muffin cups almost full.
6. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
7. Sprinkle with powdered sugar, if desired. Store tightly covered.

2 cups all-purpose flour
3 tablespoons buttermilk powder
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup butter, softened
2 tablespoons vegetable oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas
1/3 cup milk
1/2 cup chopped walnuts
1 cup chocolate chips

Methods:

1. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, buttermilk powder,baking powder,salt,cinnamon,nutmeg and baking soda in a medium bowl make a well in the center.
3. In separate bowl cream butter, oil and sugars.Add eggs beating thoroughly.Mix in banana and milk. Pour mixture into well. Mix batter until just moistened do not over mix.Gently fold in walnuts and chocolate chips.
4. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done.Cool in pan on wire rack.

1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup mashed banana
3/4 cup milk
4 tablespoons butter or margarine, melted – divided use
2 large egg whites
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon

Methods:

1. Preheat oven to 400°F.
2. In a large bowl combine 1 1/2 cups flour, wheat germ, 1/2 cup brown sugar,baking powder,pumpkin pie spice and salt set aside.
3. In a medium bowl combine mashed bananas,milk, 3 tablespoons melted butter and egg whites. Add to the flour mixture and stir until just moistened. Spoon into the muffin cups.
4. In a small bowl combine 2 tablespoons brown sugar,1 tablespoon flour,1 tablespoon melted butter, and cinnamon until well blended. Sprinkle evenly over each muffin.
5. Bake in the oven 20 to 22 minutes, or until set. Cool on a wire rack.

1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup chopped dates or raisins (optional)
1 (8-ounce) carton plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 large egg whites or 1 large egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 teaspoons grated orange peel

Methods:

1. Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
2. In large bowl combine oats,flour,brown sugar,baking powder, baking soda, cinnamon, salt and dates mix well.
3. In medium bowl combine yogurt,banana,egg whites,oil and orange peel blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
4. Fill muffin cups almost full.
5. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/3 cup vegetable oil
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 cup chopped nuts

Streusel Topping:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons cold butter

Methods:

1. Heat oven to 400*F (205*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour,sugar,baking powder,cinnamon and salt in a medium bowl make a well in the center.
3. In another bowl,mix milk,egg, vegetable oil, bananas, vanilla and nuts. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. In a small bowl for the topping, combine sugar,flour and cinnamon cut in butter until crumbly.
5. Fill prepared muffin tins three-fourths full. Sprinkle topping over muffins. Bake for 15 to 18 minutes or until muffins test done. Cool in pan on wire rack.