formido/recipes-20k huggingface dataset:
banana muffins with cream cheese
preheat oven to 375 degrees
grease a 12-cup standard muffin pan
in a small bowl , beat together cream cheese , sugar , and egg
put bowl in refrigerator while you make the muffin batter
in a large bowl , whisk together flour , baking powder and soda , salt , and sugar
set aside
in a medium bowl , whisk together bananas , buttermilk , oil , eggs , and vanilla
pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined
spoon enough batter into muffins cups so that they are just under halfway full
add one spoonful of cream cheese mixture into each cup , then top with remaining muffin batter
muffin cups will end up being almost completely full
bake for 20-25 minutes at 375 degrees
check after 20 minutes , muffins are done when a toothpick inserted into center comes out clean
enjoy !
banana muffins with crunchy granola topping
preheat oven to 325 degrees f
mix first 7 ingredients in a bowl
in another large bowl , mix the rest of the ingredients , besides the bananas
mash the bananas then add them to the bowl with the wet ingredients and mix them together
add the dry ingredients to the wet ingredients in 3 installments , make sure not to over-mix
either grease muffin tin with a paper towel dipped in olive oil or line the muffin tin with paper liners
fill the muffin cups about 3 / 4 the way up
crumble granola and add to the top of each muffin , adding as much or as little as you want
bake for about 20-25 minutes or untill a toothpick comes out clean
enjoy !
banana muffins with mascarpone cream frosting or spread
line 18 muffin cups with paper liners
preheat the oven to 325f
whisk the flour , baking soda , salt , baking powder , cinnamon , and nutmeg in a medium bowl to blend
beat the sugar , oil , eggs , and vanilla in a large bowl to blend
stir in the banana
add the dry ingredients and stir just until blended
divide the batter among the prepared muffin cups
bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached , about 25 minutes
transfer the muffins to a rack and cool slightly
the muffins may be eaten warm or cooled completely and frosted
to frost the cupcakes: using an electric mixer , beat the cream cheese and butter in a large bowl until light and fluffy
beat in the mascarpone cheese and then beat in the honey
spread the frosting over the muffins
sprinkle with the walnuts
banana muffins with sour cream
mix the dry ingredients together in a large bowl
in a separate bowl , cream the butter and brown sugar , then on low speed , beat in the sour cream , eggs and vanilla
stir the butter mixture into the dry ingredients , mixing lightly only until blended
if desired , add one cup chocolate chips and / or 1 / 2 cup chopped nuts
with an ice cream scoop , spoon into greased muffin tins , makes 12 large or 24 medium muffins
bake at 375f about 20 minutes or until firm
banana muffins  diabetic and delicious
preheat oven to 350 degrees f
prepare a medium muffin tin by lining with muffin paper or brushing / spraying with oil
sift flour , baking soda and salt in a bowl and add oat bran , nutmeg and all spice
stir well to combine and set aside
mash banana in a bowl
add apple butter , vanilla , splenda brown sugar , buttermilk and vegetable oil , stir to combine
pour the wet ingredients into the flour mixture
stir with a wooden spoon until just combined but do not over mix or the muffins will be tough
fold in the blueberries
spoon batter evenly into prepared muffin tins
put in the middle rack of oven
bake until golden , about 18-23 minutes
makes 12 medium muffins
banana muffins  fast  easy   yummy
preheat oven to 350
mix dry ingredients in one bowl (this is where we add our cinnamon by covering the top of the dry ingredients
mix eggs , yogurt , butter and vanilla in another bowl
mix all ingredients together then add the bananas and chocolate chips
spoon into muffin pans
bake 30 minutes
makes 15 large muffins
banana muffins  makes one dozen
in bowl combine:, whisk egg , and add oil , sugar , bananas', in second bowl ,, sift: flour and baking powder then fold into wet ingredients, add: wheatgerm , and vanilla, fold in raisinsor chocolate chips for a slightly more sinful muffin, grease muffin tin and spoon batter into tin, bake 15 minutes in preheated oven at 375 degrees
banana muffins low carb
preheat oven to 350
prep the muffin pan by inserting foil cupcakes cups or spray with cooking spray
do not use paper cupcake liners , or they will become part of the muffin- inseparable !
beat eggs and add the melted butter slowly while continuing to beat the eggs
then add in the davinci syrup and water and mix
in a separate bowl , combine atkins bake mix , flax meal , baking powder , salt and mix to evenly distribute baking powder
stir in the wet ingredients and mix well , divide the batter into 12 muffin cups , and bake for 30 minutes
done when toothpick comes out clean
or you could use a loaf pan
they should be stored in the fridge , and they also freeze well
you can also use any other flavors
i've made cranberry and green apple
banana mug cake
combine the mashed bananas , maple syrup , vegetable oil , and vanilla extract
combine the flour , salt , sugar , and cinnamon
beat into the wet ingredients
pour the batter into a greased mug
microwave on high for 1 minute or until a toothpick inserted in the center comes out clean
cool slightly before consuming
banana nana smoothie
mix all ingredients in a blender until frothy, serve in a frosted glass
banana nog
combine all ingredients in blender, blend at slow speed to break up ice, blend at highest speed for 1 minute
banana nugget cookies
cream shortening , sugar and egg, add dry ingredients and mashed banana and mix thoroughly, stir in oats and chocolate chips, drop onto cookie sheet, bake at 375 about 15 minutes
banana nuggets
microwave peanut butter till semi-liquidy, dip banana slices in the peanut butter and coat with cereal, refrigerate until peanut butter has thickened
banana nut baked oatmeal
spray an 8x8 baking pan with non-stick spray ,, combine all ingredients, bake in prepared pan 30-40 min at 350f serve hot or cold
banana nut bread
preheat oven to 375 degrees
spray large loaf pan with nonstick cooking spray , set aside
beat sugars and butter inlarge bowl with electric mixer until light and fluffy
add banans , egg and egg whites
sift together flour , baking soda and salt in medium bowl , add to banana mixture
stir in walnuts
pour into prepared loaf pan
bake 1 hour or until wooden pick inserted into center comes out clean
remove from pan
cool on wire rack 10 minutes
serve warm or cool completely
banana nut bread  for the crock pot
grease and flour the inside of the stoneware or the crock-pot bread 'n cake bake pan (available through rival)
in a large bowl , cream the butter until fluffy , and slowly add the sugar , eggs , corn syrup and mashed bananas
beat until smooth
in a small bowl , sift together the flour , baking powder , baking soda and salt
slowly beat the flour mixture into the creamed mixture
add the walnuts and mix thoroughly
pour into the bake pan and place in the slow cooker
cover
cook on high for 2 to 3 hours
when the bread is done , remove the bread 'n cake pan from the stoneware
let cool , and turn bread onto a serving platter
banana nut bread  cake
mix ingredients together
receipe makes two 4x 8 loaves
bake in 350 f oven for 45-50 minutes or until an inserted toothpick comes out clean
banana nut bread  healthy  low fat  low sugar
in a big bowl combine flour , baking powder , sugar and cinnamon
in a second bowl puree the banana and mix with the applesauce and egg
add wet ingredients to the dry and stir until just combined
fold in the nuts
fill dough into a prepared mini loaf pan and bake in the preheated oven at 180c / 350f for 30-45 minutes or until skewer inserted in the centre comes out clean
you might need to cover the bread in order to prevent overbrowning
check for this after 25 minutes
banana nut bread butter
mash bananas thoroughly, measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot, add lemon juice and fruit protector, stir until well blended, stir in pectin, add butter to reduce foaming , if desired, bring mixture to full rolling boil on high heat , stirring constantly, add sugars, stir until well blended, add walnuts and spices, mix well, return to full rolling boil and boil exactly 1 minute , stirring constantly, remove from heat, skim off any foam with metal spoon, ladle immediately into prepared jars , filling to within 1 / 8 inch of tops, wipe jar rims and threads, cover with 2-piece lids, screw bands tightly, process 10 minutes in a hot water bath or use the inversion method, remove jars and place upright on towel to cool completely, after jars cool , check seals by pressing middle of lid with finger
banana nut bread coffee
pour 1 / 2 of the liquors into two coffee cups , stir in sugar if wanted, topping with hot coffee, garnish with whipped cream and cinnamon
banana nut bread for the bread machine
into baking pan measure flour , sugar , baking powder , soda , and salt
add oil , eggs , sour cream , and vanilla
insert pan securely into unit
close lid
select"cake" setting
press"start
"
when beep sounds after about 5 minutes , add mashed banana and nuts
press"start" again
the"complete" light will flash when cake is done
using hotpads , remove pan from unit
turn bread out onto cooling rack
cool
slice thinly to serve
makes 1 5x4-inch loaf
banana-chocolate chip bread: prepare bread as above through"cake" setting
when beep sounds , add mashed banana and 1 / 3 cup chopped chocolate chips
omit nuts
continue as directed
if bread machine on "cake setting" does not mix ingredients follow these steps
place ingredients in pan of bread machine
select dough setting , and press start
mix bread for 3 to 5 minutes until bananas are mashed and all ingredients are thoroughly combined
if necessary , use a rubber spatula to push dough from sides of bread pan
when 3 to 5 minutes have passed on clock display , press stop
do not continue mixing
select "cake" setting , and press start
cake cycle time may vary with machines , but should be about "50 minutes"
test bread for doneness , insert a toothpick into center top
remove toothpick
if bread is done , toothpick will come out clean
if there is dough on toothpick , reset machine on "cake" setting and continue to bake an additional 10 to 15 minutes
test again with toothpick to assure the bread is completely baked
remove pan from machine , but allow bread to remain in pan for 10 minutes
remove bread to cool completely on a wire rack
banana nut bread jam
mix bananas , walnuts , lemon juice and powdered pectin in large kettle, stir while bringing to a full rolling boil, all at once add sugars, stirring continuously , heat until full rolling boil, continue to heat 1 minute, fill jars to 1 / 4 inch of top, seal with two-part lid and ring, boiling water bath for at least 10 minutes, makes about 3 pints
banana nut bread made by mom
in a large bowl mix together all dry ingredients well
in a seperate bowl mix eggs , shortening and banana until well combined
add the wet mixture to the dry mixture until well combined with a hand mixer
add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter
spray or grease a 9x5x3 loaf pan and bake in a pre-heated oven at 350 for about an hour --
we have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf
if it comes out clean it's done
you do not want the loaf to burn , at this point you will check the loaf every 5 minutes after that
it should have a nice golden brown color on the top and the house should smell wonderful
when it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan , turn upside down and it should fall out smoothly
slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk
banana nut bread trifle
prepare pudding and pie filling according to package directions using the 2 cups of milk
layer half the bread cubes , pudding , banana slices , and cool whip in a 2 quart serving bowl
repeat with remaining ingredients
cover and refrigerate until serving time , but no longer than 24 hours
banana nut bread with rum
mash bananas and pour enough rum over top of them to cover and let set 2-3 days, mix sugar and vegetable oil, add eggs and banana mixture and beat, add remaining ingredients , mix, bake at 350 degrees f, for 1 hour in a loaf pan
banana nut bread with yogurt and whole wheat flour
stir together flour , baking powder and soda
set aside
with electric mixer , beat sugar and yogurt
add eggs , one at a time , and milk , beaintg until smooth after every new addition
add flour mixture and banana alternately to creamed mixture
fold in nuts
turn batter into lightly greased 8x4x2-inch loaf
bake for 60-65 minutes at 350degrees
banana nut bread  reduced sodium
preheat oven to 350 degrees f
lightly grease a 9 x 5 x 3 inch loaf pan
beat oil and sugar together
add eggs and mashed bananas and beat well
add sifted dry ingredients , milk and vanilla
mix well
stir in nuts
pour into prepared loaf pan
place in preheated oven and bake for about 60 minutes
cool well
this is better if stored overnight before cutting
excellent with cream cheese for tea sandwiches
but again , read the label on the cream cheese if you are watching your sodium intake , it isn't as bad as you might think but you have to count everything
banana nut breakfast cookies
combine first 8 ingredients in large mixing bowl
in a small bowl mix together the flour , baking powder and baking soda
add to the wet mixture
stir in rolled oats , then banana and almonds
drop onto lightly greased baking sheet pressing dough down a bit so the centers will cook properly
bake 350 for 8-12 minutes when just firm to the touch
cool on cookie sheet
banana nut bundt cake
in a large bowl , combine the flour , sugar , baking soda and cinnamon
in another bowl , combine the eggs , oil , bananas , pineapple and vanilla
stir into dry ingredients just until combined
fold in coconut and nuts
pour into a greased 10-inch fluted tube pan
bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean
cool for 10 minutes before removing cake from pan to a wire rack to cool completely
banana nut buttermilk all bran muffins
set oven to 375 degrees f
set the oven rack to second lowest position
spray 12 muffin cups with non-stick cooking spray , and line with paper liners
set the muffin trays on a baking sheet
in a medium bowl stir the hot buttermilk together with the all bran cereal , and let stand for about 6 minutes
meanwhile puree the banana
after the 6 minutes , transfer the bran mixture to a large bowl , and add in the pureed banana
mix to combine
mix the two sugars together , then add to the bran / banana mixture with the egg , vanilla and oil
blend well to combine
mix together the flour , salt , baking soda , baking powder and cinnamon
add to the banana mixture
mix gently to make a soft batter
fold in nuts and raisins
with an ice cream scoop , divide the batter evenly between the muffin cups
bake about 22-28 minutes or until muffins test done
banana nut butterscotch drop cookies
mix dry ingredients together set aside
cream sugar and butter , add eggs mixing in well , stir in bananas and flavoring , add dry ingredients and oatmeal fold in nuts and chips
drop onto lightly greased baking sheet , bake at 375f 10-12 minutes
banana nut cake
cream oil and sugar, add eggs one at a time , beating after each, add all other ingredients, bake in 9x13 pan at 350f degrees for 30 minutes, ------frosting------, mix shortning and oleo, mix in 1 / 3 of sugar, beat well, add bananas alternately with sugar, mix until smooth and creamy
banana nut cake with butter pecan frosting
preheat oven to 350f
grease an 8 inch square baking pan
for the cake: in a large bowl , cream together 1 / 2 cup unsalted butter and the granulated sugar
add egg substitute
stir in the teaspoon vanilla extract
in a separate bowl , sift together the flours , baking soda and salt
beat the flour mixture into the creamed mixture gradually until just combined
fold in the cup chopped pecans and the banana
pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean
cool in pan on a wire rack
frost when cooled
for the frosting: in a small bowl , cream the cup unsalted butter
beat in the milk , 1 teaspoons vanilla , dash salt and enough confectioner's sugar to achieve spreading consistency
stir in the 1 cup finely chopped pecans , frost your cake , then garnish cake with additional chopped or whole pecans
a good candidate for oamc but freeze unfrosted
banana nut cake with cream cheese frosting  paula deen
butter and flour 3 round cake pans
set aside
preheat oven to 350f
for cake: in a mixing bowl , stir together the flour , sugar , baking soda , cinnamon , and salt
add the eggs and oil and stir just until the dry ingredients are moistened
do not beat
stir in the banana , pecans , and vanilla
divide the batter among the prepared pans and bake for 23 to 28 minutes , or until a wooden pick inserted in the center comes out clean
cool the cake layers in the pans for 10 minutes , and then turn them out onto a rack to cool completely
while the cake cools , make the frosting: in a bowl , blend together the cream cheese and butter
gradually add the confectioners' sugar and beat until light and fluffy
beat in the vanilla
stir in the pecans , or reserve them to sprinkle over the frosted cake
fill and frost the cake when it is completely cool
banana nut cake with whipped cream frosting
heat oven to 350
grease and flour oblong pan , 9x13x2 inches , or three 8-inch or two 9-inch round layer pans
measure all ingredients except frosting into large mixing bowl
blend 1 / 2 on low speed , scaping bowl constantly
beat 3 minutes on high speed scraping bowl occasionally
pour batter into pan
bake until toothpick inserted in center comes out clean , oblong 45 to 50 minutes , layers 35 to 40 minutes
cool
before serving frost cake with whip cream frosting , and garnish with banana slices
whip cream frosting: in a chilled bowl beat 1 cup chilled whipping cream and 3 tsps
sugar
fold in 1 tsp vanilla
yields 2 cups
banana nut cake bread
cream butter, add sugar gradually, add eggs and beat thoroughly, add bananas and flavoring, sift dry ingredients together and add alternately with milk, add nuts, bake in greased loaf pan at 350 for 20-30 minutes
banana nut chip muffins
grease muffin pan or use paper liners
beat together butter and sugar at medium speed until light and fluffy
add eggs one at a time
beat well after each addition , beat in bananas until smooth
mix together flour , salt , baking powder , and baking soda
alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened
stir in nuts , mini chocolate chips and vanilla
do not over mix batter
it should not be completely smooth
spoon in batter filling muffin cups 2 / 3 full
bake at 400f until lightly golden about 15-18 minutes
transfer muffins to wire rack and cool
serve warm
banana nut chocolate chip bread
cream butter and sugar
mix in egg and banana
stir together flour , baking powder , baking soda , salt , nuts and chocolate chips
add this to the creamed mixture alternately with the buttermilk
stir until just blended
bake at 350 degrees in a greased and floured loaf pan for 60 minutes
cool in pan 10 minutes
banana nut chocolate chip cookies
preheat oven to 350 , grease a cookie sheet, beat the butter& sugar , and then eggs until light, add bananas& vanilla extract , mix well, blend in the flour , salt , baking powder& soda until well blended, stir in nuts& chocolate chips, drop by spoons onto greased cookie sheets, bake for 10 to 12 minutes
banana nut chocolate chip scones
heat oven to 400
in large mixing bowl , combine flour , sugar , baking powder& soda& salt
cut in butter with a pastry blender until mixture resembles coarse meal , & set aside , in medium bowl , mix buttermilk , vanilla extract , egg whites& the banana
add to dry mixture just until combined , blend in the chocolate chips
place dough on lightly floured surface , & knead lightly
spray large cookie sheet with cooking spray
pat dough into a 9-inch circle on the cookie sheet
sprinkle the nuts& brown sugar over dough , and gently press into dough
cut dough into 12 slices
bake 20 minutes
banana nut coffeecake with caramel icing
preheat oven to 350
grease a bundt or tube pan well
in a small bown , mix the filling ingredients together well and set aside
in a large bowl with a mixer , cream the shortening and sugar until very light and fluffy
beat in the eggs , then the mashed banana and vanilla
add the sour cream and mix until well-blended
sift together the flour , baking powder , baking soda and salt , add this to the batter , and beat until well blended
sprinkle half the filling mixture into the baking pan , then top with half the batter
repeat with the remaining filling and top with the rest of the batter
bake for 40-45 minutes , or until a toothpick inserted into the center comes out clean
cool in the pan for 5 minutes on a rack , then turn out the cake onto the rack to finish cooling
don't prepare the icing until the cake is completely cool and you are ready to ice it
the icing gets hard very fast so you need to use it immediately
to make the icing , melt the 6 tablespoons of butter in a saucepan , then add the sugar and milk
bring to the boil and continue boiling for 1 minute
remove from the heat , add the vanilla , and gradually mix in the powdered sugar
pour the icing over the cooled cake and let it drip down a little over the sides
instead of the 1 / 4 cup of cinnamon sugar called for in the filling , i make my own using 3 tablespoons of sugar and 1 tablespoon of cinnamon
the recipe calls for 1 / 2 cup of shortening but i will often use 1 / 4 cup shortening and 1 / 4 cup butter or margarine , which makes it a bit richer , although it is great with just shortening
i've used all butter or margarine in a pinch at times with excellent results
banana nut cookies
preheat the oven to 350f cream the butter and sugar together until light and fluffy
add the egg and continue to beat until the mixture is light and fluffy
in a bowl , mix the mashed bananas and baking soda
let sit for 2 minutes
the baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise
mix the banana mixture into the butter mixture
mix together the flour , salt , and spices and sift into the butter and banana mixture and mix until just combined
fold into the batter the pecans or chocolate chips if using
drop in dollops onto parchment paper-lined baking sheet
bake for 11-13 minutes or until nicely golden brown
let cool on wire racks
makes about 30 cookies
banana nut crumb cake
preheat oven to 350
line a 9x13 baking pan with nonstick foil that extends over the end of the pan
crumb topping:
mix flour and brown sugar in bowl
cut in butter until mixture resembles coarse crumbs
stir in nuts
set aside
cake:
mix mashed bananas , oil , sugar , eggs , sour cream , vanilla , cinnamon and salt with whisk until well combined
stir in flour , and baking soda until blended
spread evenly into lined pan
sprinkle with crumb topping
bake at 350 for 40 minutes or until toothpick inserted in center comes out clean
cool completely in pan on wire rack
lift foil by end onto a cutting board
cut into squares and sprinkle with confectioner's sugar
banana nut crunch bread
add ingredients in manufacturer's suggested order, select sweet dough cycle with light crust