Banana Bread using Brown Sugar

Prep Time: 10 mins
Cook Time: 1 Hour


Ingredients:

• 4 large very ripe bananas
• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup buttermilk
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F
2. Lightly grease loaf pan
3. Melt butter on stove top or in microwave (place paper towel above butter dish if doing it in the microwave.
4. In a large mixing bowl, Add ripe bananas mashing with back of fork. Add the butter and sugar mixing well. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture until flour is incoporated, taking care not to overwork the batter. Stir in the walnuts, if using.
6. Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
7. Cool the bread in the pan for 30 minutes. Remove the bread and cool completely on a wire rack.

Make ahead tips:

• The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
• Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Light and Fluffy Buttermilk Pancakes

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 Tablespoons unsalted butter, melted

Directions:

1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

~Recipe from justataste.com

Zucchini Cheddar Corn Muffins

Yield: 18 muffins
Prep: 15 min.
Cook time: 15 min.

Ingredients:

• 1 cup all-purpose flour
• 1 cup course ground yellow cornmeal
• 4 Tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1 cup buttermilk
• 3 Tablespoons unsalted butter, melted and cooled
• 3 Tablespoons canola oil
• 2 large eggs
• 1/2 cup shredded zucchini, squeezed and drained on paper towels
• 1/2 cup sweet corn kernels (you can use frozen corn)
• 1 cup shredded Cheddar cheese

Directions:

1. Preheat the oven to 400°F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and shredded cheese. Divide the batter evenly among the muffin cups.
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

~Recipe adapted from twopeasandtheirpod.com