baked goodness

Although bananas are not on my fav list of 'go to' fruits they are good when baked into a batch of banana bread. I needed an excuse to try out my new Bouchon pan, a gift from my dear friend, Hilary Harrison and get rid of the aged bananas in the house so off I went.....


This is a classic & easy recipe. It was given to me by a friend & rommie, Jamie Harney back in college....since I wanted to eat all that her Mom would make for our house.

Here is the recipe:
2-3 bananas (the riper the better)

2 c. baking mix(I use Trader Joes's multigrain baking ...good fiber & pancake mix but you could use Bisquick)

1 egg (I switch this up now to 1 egg white)

1/4 c. oil (I swap this for applesauce)

1 tsp vanilla

Put in loaf pan and bake @350 for 35 min

You can modify this to a muffin pan or another type of pan like I did and reduce time to ~20 min, just watch

I also had an urge to make some chocolate cookies but I baked them too in the Bouchon pan to make a chocolately muffin.

Here is the recipe:

1 package dark chocolate fudge cake mix

2 large eggs

1/2 c. butter/margarine

1/4 c. brown sugar

1 tsp vanilla

1 c. semi sweet chocolate chips, I used mini for the small muffins

1/2 c. chopped pecans

Place cake mix, eggs, melted butter, sugar and vailla in large bowl. Stir with spoon until well blended. Stir in chocolate chips (maybe sample a few as you go) and pecans.
Put in muffin pan and bake for 20 min @350. Makes about 20 muffins.

OR spoon the batter out onto cookie sheets - bake @350 for 12 min for chewy cookies (will still be puffed) or 14 min for crisp cookies. Cool in pan or sheets for a few minutes before storing them. Makes 3 -3/1/2 doz cookies