Banana Bars

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2 normal sized)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Heat oven to 375°F . Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown.

I like to frost them while they are still fairly warm. That way the frosting seeps in to the bars. (Adding to the density).

Frosting
1 1/4 C. powdered sugar
1 1/2 T. butter, softened
1 tsp. vanilla
1-2 T. sour cream

Banana Bread

This is a Martha Stewart recipe and one of my favs.

1 3/4 c. flour
2/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. mashed bananas (about 3 small bananas)
1/3 c. butter, softened
2 T milk
2 eggs
1/2 c. nuts (optional)

Combine all dry ingredients. Stir in butter, milk and eggs. Add banana and mix until just blended. Pour into a greased loaf pan. Bake at 350 for 55-60 minutes.

I use the mini loaf pans when I make this (they make great sized give-aways). This will fill about 3 mini loaf pans. Bake for 30-35 minutes.

Banana Cream Pie

This is an Ellie Krieger recipe... so it's probably the healthiest banana cream pie you can get while still tasting GOOD!

Cooking spray
12 graham cracker squares (6 full sheets)
2 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
2 cups sliced banana (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

Nutrition Information per Serving Calories: 215
Total Fat: 8 grams
Saturated Fat: 4 grams
Protein: 4 grams
Carbohydrates: 32 grams
Fiber: 1.5

Servings: 8

Banana-Pecan Pancakes

A family favorite... inspired by Jack Johnson's Banana Pancakes song. I heard it one day and it really made me have a taste for these. So I found this recipe and it's been a hit ever since. It makes quite a few, so I freeze them, and pull them out in the mornings and microwave. And they still taste good!!

2 large eggs

2 c. flour

2 c. buttermilk

2 c. mashed ripe bananas (4 medium)

1/4 c. granulated or packed brown sugar

1/4 c. vegetable oil

2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. chopped pecans, toasted

Beat eggs first, then beat in the remaining ingredients - except the pecans - just until smooth. Stir in pecans. Then cook!

(I hate pecans... so I omit those... but I wanted to give ya'll the chance to keep them or omit them!)