Three Ingredient Banana Bread

Friends of mine who aren’t cooks will often tell me that my recipe look good but they look to difficult. I assure you, I really don’t cooking anything that is too difficult. In cases where I have issues with recipes, I’m always honest about it. But non-cooks seem less fearful with less ingredients. Here is the first of many limited ingredient recipes I hope to share. I promise, you can’t mess this one up and will have no issue looking for the ingredients at the grocery store.

Although is was soft, the banana taste is mild. If you want a more traditional banana bread, I would recommend you check out this Betty Crocker banana bread recipe featured on a previous blog.

Yellow Cake MixThree Ingredient Banana Bread from Pinterest
1 package of yellow cake mix
2 eggs
3-4 ripe bananas

Spray two loaf pans with non-stick spray. Mix ingredients and pour into two small loaf pans. Bake 35-40 minutes at 350 degrees.

Notes:

  • I used half a cake mix, one egg, and two bananas. I baked it in a regular loaf pan for 35 minutes and it came out perfect. I used the remaining mix for the chocolate snack cake recipe.
  • If you make the whole recipe and use a regular loaf pan, it will need to bake for a longer time period.
  • Freeze bananas and thaw before baking. It’s a great way to avoid nats as banana get older – the perfect kind for baking banana bread.
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Chocolate Chip Snack Cake

Everyone has a word they don’t like. One of my exs over used the word “audacity” so I avoid using the word at all cost. Others struggle to pronounce words. My ex who was bilingual in two languages really struggled with the word “Worcestershire Sauce”. It is a kind of hard word to say if you don’t slow down.

The first word that came to mind when I tasted this recipe was moist. It made me think of my friend and former co-worker Kelly. She detested the word “Moist”, perhaps even more that she hate people inappropriately using exclamation marks. (Can you tell we worked together as grant writers?) One time, a co-worker and myself called her office and said “moist” just to freak Kelly out. Of course she knew it was us by the internal caller id. But we were laughing so hard it still puts a smile on my face just thinking about it. It truly is a terrible word. When you thesaurus synonyms for moist, you get: humid, soggy, clammy, saturated, soaking, damp, wet, and tacky. Not exactly the words I was looking for to express my sentiments. Perhaps the best words for me to describe this cake are – soft, sweet, and delicious. I hope you enjoy it as much as I did. Yellow cake with sour cream chocolate frosting is my favorite birthday cake flavor.

Chocolate Chip CakeChocolate Chip Snack Cake by Betty Crocker website
1/2 box yellow cake mix
1/3 c. water
1/4 c. sour cream
3 T. butter, melted
1 egg
1 1/4 c. mini chocolate chips
1/2 tsp. vegetable oil

Pre-heat the oven to 350 degrees. Spray 8 inch glass baking dish with non-stick cooking spray. In large bowl, beat cake mix, water, sour cream, butter, and egg with a mixer. Stir in 1/2 c. chocolate chips. Pour in dish. Bake for 22-28 minutes. Cool completely – one hour. Then, melt 1/2 c. chocolate chips with 1/2 tsp. vegetable oil. Microwave it on high for 45 seconds, plus 15 seconds increments til completely melted. Pour into a Ziploc baggie, cut corner, and drizzle over cake. Sprinkle with remaining chocolate chips.

Nutritional Information: (Makes nine servings) 270 calories (120 from fat), 14 g. fat (8 g. saturated fat) 35 mg. cholesterol, 210 mg. sodium, 35 g. carbs, 1 g. fiber, 23 g. sugar, and 2 g. protein

Notes:

  • I used half light and half fat free sour cream. Another great substitute is regular or Greek yogurt.
  • I also used sugar free cake mix. I also think you could have used a chocolate cake for an even richer dessert.
  • You could easily skip the extra chocolate chips on top and it would still be good.

Pumpkin Crunch

I can’t believe I almost forgot to share this pumpkin recipe. It’s perfect for your holiday feast.

I got the recipe from on our volunteers at SAFEHOME. Nothing better than a personal chef as volunteer. She made lots of great recipes for our monthly tours. I made this recipe for my family two years and last year for our Komen Thanksgiving luncheon. It was a big hit. I hope you enjoy this dish that got me to eat finely chopped nuts.

Pumpkin Crunch
1 package of yellow cake mix
1 can of pumpkin
1 can evaporated milk
3 eggs
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. chopped pecans
1 c. melted butter

Preheat oven 350 degrees. Grease a 13 x 9 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. Pour into a pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50-55 minutes or until golden brown. Cool completely serve with whipped topping. Refrigerate leftovers.