Banana Bread (Melodie)

1 ½ cups Sugar

2 eggs

1 cup sour cream (can use nonfat)

½ tsp. salt

1 tsp. soda

3 ripe bananas, mashed

2 cups flour

1 cup chocolate chips (opt.)

1 cup nuts (opt.)

Cream sugar, eggs and sour cream together.  Than add remaining ingredients.  Bake at 350° for 40 minutes.  Makes 2 small loaves.

Banana Bread (Jannie)

3 Medium mashed bananas

2 eggs

½ cup shortening

1 ½ cups sugar

1 tsp. baking soda

2 TBS. hot water

½ cup milk

1 tsp. vanilla

2 cups flour

½ tsp. salt

½ c. nuts (optional)

Cream eggs, shortening, and sugar.  Then add bananas.  Dissolve baking soda in hot water, then add to banana mixture with other ingredients.  Mix well.  Bake at 350° for 35 minutes, check if edges are getting too brown.  Cover loosely with tinfoil and cook 45-50 minutes total.  Check with toothpick in center.  *Does not double well.

Banana Bread (Alena)

1/4  cup butter, softened

1 cup white sugar

1 egg

3 ripe bananas, mashed

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

chocolate chips and/or nuts (optional)

Preheat oven to 350°. Lightly grease an 8 x 4 loaf pan. In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined.  Add in optional ingredients if desired.  Pour into prepared loaf pan. Bake in over for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside crisp and crunchy. 

Coconut Banana Macadamia Pancakes (Stefanie)

1 cup all-purpose flour                        

1 tsp. baking powder                          

¼ tsp. salt                                         

1 TBS. sugar                                      

1 cup milk (non-fat is fine)

1 large egg

2 TBS. butter, melted

¼ tsp. almond extract

½ cup sweetened shredded coconut

¼ cup mashed banana (about 1 large banana)

¼ cup chopped macadamia nuts (optional)

In a large bowl, whisk together the flour, baking powder, salt & sugar.  In a medium bowl, beat together milk, egg, melted butter & almond extract.  Stir in coconut and banana, then pour into flour mixture.  Add the macadamia nuts and stir until almost smooth.  Heat a lightly greased griddle (or frying pan), over medium-high heat until a drop of water will dance around when dropped on the surface.  Drop batter by heaping spoonful’s and cook about 2-3 minutes, until browned, before flipping to brown the other side. (We always put slices of bananas on top of the other side before we flip them).  Continue until all pancakes are made and serve hot.   These taste great on their own and don't really need syrup, but serve them however you like!