1 1/4 cups bread flour
1/2 cup granulated sugar
1 teaspoon salt
2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1/3 cup evaporated milk
1/3 cup water
1/3 cup butter or margarine
4 3/4 cups bread flour
3/4 cup granulated sugar
1 teaspoon salt
2 large eggs
1 banana, mashed
1 cup bread flour
1/2 cup pecans
4 tablespoons granulated sugar
1 teaspoon cinnamon
2 tablespoons butter or margarine, melted

Methods:

1. In a large bowl, mix together 1 1/4 cup flour, 1/2 cup sugar, salt, and yeast. Set aside.
2. In a small saucepan over medium-low, heat evaporated milk, water, and 1/3 cup butter to about 120 to 130 *F. Pour into yeast mixture and add in 4 3/4 cups flour, 3/4 cup sugar, and salt; beat for 2 minutes at medium speed with an electric mixer. Add in eggs, mashed banana, and 1 cup flour; beat at high speed for 2 minutes. Fold in pecans. Knead 8 to 10 minutes. Set in greased bowl, turning to grease the top. Cover and let rise until doubled, about 1 hour. Punch the dough down, divide in half, and shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 1 hour.
3. In a small bowl combine together 4 tablespoons sugar and cinnamon.
4. Brush the loaves with 2 tablespoons melted butter and sprinkle the cinnamon/sugar mixture on top.
5. Bake in a 375*F oven for 25 to 35 minutes. Cool on wire racks.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 cup warm water
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1/2 cup bran flake cereal
1/3 cup powdered milk
2 tablespoons wheat germ
1 teaspoon salt
1 banana, sliced
3/4 cup figs, chopped
2 large egg whites
1 tablespoon vegetable oil
2 tablespoons malt
1 teaspoon vanilla extract

Methods:

1. Dissolve yeast in warm water set aside.
2. In a bowl combine flour,whole wheat flour, bran, powdered milk, wheat germ, salt, sliced banana, chopped figs, egg whites, oil, malt and vanilla. Allow to rise, covered, in a warm place for 2 hours.
3. Punch down place in a greased loaf pan and allow to rise until doubled in bulk about 1 hour.
4. Bake at 350*F for 20 to 30 minutes or until golden brown.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
3/4 cup warm water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup honey
1 large egg
1 medium banana, sliced
1 cup dates, chopped

Methods:

1. Dissolve yeast in warm water.
2. In a bowl combine flour,salt,oil, honey and egg.Stir in the yeast mixture and knead to form a soft dough.Add sliced banana and chopped dates. Place in a greased bowl turning once to coat cover and allow to rise until doubled about 1 1/2 hours.
3. Punch down; form in a greased loaf pan and allow to rise again about 1 hour.
4. Bake at 350*F for 20 to 25 minutes or until the top is browned.

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.