Skinny Chunky Monkey Cookies

Yield: 30 cookies

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

1. Preheat oven to 350°F.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes
4. Drop by teaspoonfuls onto ungreased cookie sheet.
5. Bake 10-12 minutes.

Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Banana Bread II

Cook Time: 60 minutes
Serves: 1 loaf

1/2 cup margarine

1 cup sugar

2 large eggs

1/2 cup buttermilk

2 mashed bananas (large, ripe)

1 3/4 cups flour

1/2 teaspoon baking soda

i teaspoon baking powder

1 teaspoon vanilla

1/2 cup chopped nuts (optional)

1. Cream butter and sugar. Add eggs and bananas, mix well.
2. Sift flour with baking soda and baking powder.
3. Add sifted ingredients, alternately with buttermilk.
4. Mix in vanilla and nuts.
5. Bake in greased and floured pan at 350 degrees for 50-60 minutes.
6. Test with toothpick to see when done.

Banana Mini-Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 48 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
2 cups (12-oz. pkg.) semi-sweet mini chocolate chips

1. Preheat oven to 350° F. Grease 48 mini-muffin cups.
2. Combine flour, baking powder and salt in medium bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Beat in bananas and egg.
5. Gradually beat in flour mixture; stir in chocolate chips.
6. Spoon batter evenly into prepared cups, filling 2/3 full.
7. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on wire rack.
9. Remove to wire rack to cool completely.

Banana Bread

Cook Time: 1 Hour 10 Minutes
Serves: 1 loaf

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
4. In another bowl, mix together the flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
7. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Chocolate Banana Cream Cake

Serves: 12

1 (18.25 ounce) package Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 ounce) container frozen whipped topping, thawed
1 (11.75 ounce) jar Hot Fudge Topping
2 large bananas
1 teaspoon lemon juice

1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.