ROASTED BANANAS!
For an exceptionally deep banana flavor, roast your bananas. Line a 15×10-inch baking pan with foil. Arrange unpeeled bananas in prepared pan. Prick banana skins with a fork at 1-inch intervals. Bake 15 minutes in a 350°F oven; cool bananas in pan. Using a small sharp knife, split banana peels. Measure 11/2 cups of the roasted bananas, pressing gently into measuring cup.
BANANA BREAD
HANDS ON 25 minutes BAKE 50 minutes at 350°F
1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan; line with a parchment paper sling (tip, p. 6). In a large bowl stir together first seven ingredients (through nutmeg). Make a well in center of flour mixture.
2. In a medium bowl combine eggs, sugar, and oil; stir in bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan. Sprinkle with Streusel-Nut Topping (if using).
3. Bake until a toothpick comes out clean, 50 to 55 minutes. (If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking.) Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Makes 1 loaf (16 slices).
PER SLICE 220 cal., 9 g fat (1 g sat. fat), 23 mg chol., 131 mg sodium, 34 g carb., 2 g fiber, 17 g sugars, 3 g pro.
STREUSEL-NUT TOPPING
In a small bowl stir together 3 Tbsp. packed brown sugar and 2 Tbsp. all-purpose flour. Using a pastry blender, cut in 4 tsp. salted butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped walnuts.
PB&J BANANA BREAD
This story is from the Best Quick Breads & Muffins edition of Better Homes & Gardens US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Best Quick Breads & Muffins edition of Better Homes & Gardens US.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
PIZZA in a pot
HERE ARE A FEW CREATIVE NEW WAYS TO DO PIZZA NIGHT! SKIP THE DELIVERY AND PACK PIZZA-ESQUE FLAVORS INTO A CASSEROLE, PASTA BAKE, OR SOUP.
not your POT ROAST
GRAB YOUR BIG POT AND BRAISE YOUR WAY TO AROMATIC BEEFY DELICIOUSNESS. PICK ONE OF FOUR ENTICING WAYS TO SIMMER UP A SUNDAY DINNER-WORTHY POT ROAST TONIGHT.
GNOCCHI tonight
THESE PILLOWY POTATO DUMPLINGS-AT THE READY IN YOUR FRIDGE OR PANTRY-ARE KEY TO AN IRRESISTIBLY DECADENT SOUP, A VEGGIE-FORWARD SHEET-PAN DINNER, OR A CREAMY SKILLET SUPPER.
SOUPS & stews
THE SEASON IS UPON US FOR COZY, WARMING BOWLFULS. WHETHER YOU'RE AFTER SOMETHING LIGHT AND BROTHY OR RICH AND HEARTY, FIND IT IN OUR TOP PICKS FOR THIS ULTIMATE EASY MEAL.
PASTA on demand
IF YOU'RE IN A PASTA RUT, WE SEE YOU. THESE INNOVATIVE RECIPES PAIR BOLD FLAVORS WITH SMART, SINGLEPAN METHODS THAT WILL DELICIOUSLY REVAMP THIS PANTRY STANDBY.
SLIDE on over
GOT A HUNGRY CREW TO FEED? NO PROBLEM. YOUR TRUSTY 13x9 PAN AND THESE SMALL-BUT-MIGHTY SLIDERS HAVE YOU COVERED.
all the roasted VEGGIES
THE BEST WAY TO ENHANCE THE NATURAL GOODNESS OF ANY VEGGIE? ROAST IT ON A SHEET PAN IN A PIPING HOT OVEN. WE TAKE THAT STRATEGY ONE STEP FURTHER WITH BIG FLAVOR BOOSTS AND DYNAMIC COMBOS.
EGGS for breakfast
SIMPLE FRIED OR SCRAMBLED EGGS ARE ALL WELL AND GOOD, BUT EASY, PROTEIN-RICH BREAKFASTS DON'T HAVE TO BE BORING. TRY THESE UNEXPECTED WAYS TO DO YOUR MORNING EGGS-EACH WITH A SINGLE PAN IN HAND.
dump & bake CASSEROLES
WHEN BUSY DAYS LEAVE YOU WITH ONLY ENOUGH ENERGY TO STIR TOGETHER INGREDIENTS, LOOK TO THESE EASY CASSEROLES. EACH CAN BE HAPPILY BAKING AWAY IN A MERE 20 MINUTES (OR LESS!) OF PREP TIME.
one-for-all SHEETPAN dinners
THERE'S ONE THING THAT GIVES THE HUMBLE SHEET PAN A LEG UP ON ALL OTHER PANS: PLENTY OF SURFACE AREA FOR OPTIMAL BROWNING AND CARAMELIZATION. IT'S THE SIZZLING SECRET TO THESE OVEN-TO-TABLE MEALS.