Ingredients:
10 Tbsp plus 1 tsp. butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 tsp vanilla
3/4 cup plus 2 Tbsp sugar
2 cups cake flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup toasted, chopped walnuts
Instructions:
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2 inch loaf pan with 1 tsp butter (I usually make them into muffins).
Puree the bananas, sour cream, eggs and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 Tbsp butter and mix on medium-low speed until well blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour and 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
No Bake Cookies XOXO
2 cups sugar
1/2 cup milk
1/2 cup shortening
3 Tablespoons cocoa
1/2 teaspoon salt
Mix above ingredients together in a saucepan and bring to a boil until clear.
Remove from burner and add the following:
3 cups quick oatmeal
1/2 cup walnuts
1 cup coconut
1 teaspoon vanilla
Drop mixture by spoonfuls onto wax paper until set and cool.
Here is another No Bake Cookie recipe that I actually like better:
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 cup shredded coconut
1/2 cup coarsely chopped pecans or walnuts
1 1/2 cups sugar
1/2 cup low-fat (1 % milk fat) milk
1/3 cup unsweetened cocoa
1/4 cup butter or margarine
1 teaspoon vanilla
1. Line a baking sheet with wax paper; set aside. In a large bowl, stir together the oats, coconut, and pecans or walnuts.
2. In a medium-size heavy saucepan, combine the sugar, milk, cocoa, butter, and vanilla. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
3. Pour the hot milk mixture over the oat mixture and stir until combined. Drop by rounded tablespoonfuls onto the prepared baking sheet. Refrigerate until firm. Transfer to a covered container; refrigerate. Makes about 36 pieces.
1/2 cup milk
1/2 cup shortening
3 Tablespoons cocoa
1/2 teaspoon salt
Mix above ingredients together in a saucepan and bring to a boil until clear.
Remove from burner and add the following:
3 cups quick oatmeal
1/2 cup walnuts
1 cup coconut
1 teaspoon vanilla
Drop mixture by spoonfuls onto wax paper until set and cool.
Here is another No Bake Cookie recipe that I actually like better:
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 cup shredded coconut
1/2 cup coarsely chopped pecans or walnuts
1 1/2 cups sugar
1/2 cup low-fat (1 % milk fat) milk
1/3 cup unsweetened cocoa
1/4 cup butter or margarine
1 teaspoon vanilla
1. Line a baking sheet with wax paper; set aside. In a large bowl, stir together the oats, coconut, and pecans or walnuts.
2. In a medium-size heavy saucepan, combine the sugar, milk, cocoa, butter, and vanilla. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
3. Pour the hot milk mixture over the oat mixture and stir until combined. Drop by rounded tablespoonfuls onto the prepared baking sheet. Refrigerate until firm. Transfer to a covered container; refrigerate. Makes about 36 pieces.
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