I posted a recipe for Roasted Banana Muffins on the "New Recipes for March" thread but I don't know how to move it to this thread. They are really good ...only uses 2 bananas but using 2 is better than using none.LOL I've made them 3 times this month if that gives you an idea of how much we like them.

jude

Sub your excess yogurt for sour cream & make banana pound cake.

Sour Cream Banana Cake

1/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3 medium ripe bananas, mashed
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts

In a mixing bowl, cream together butter and sugar.

Add eggs, one at a time, until well blended.

Stir in vanilla and bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt.

Add to banana mixture alternately with sour cream.

Stir in nuts.

Pour into a greased and floured 10" bundt pan.

Bake in a preheated 350º for 50 minutes or tests done with toothpick.

Cool, then dust with powdered sugar before serving.

/tricia

I chunk peeled bananas and freeze on a plate, then into a baggie or container.

I use a handful of those, a few handfuls of misc frozen berries and a few big spoonfuls of plain yogurt, plus a squirt of agave and milk for smoothies for the boys.

Here is a recipe for a hummingbird cake, it will use some of those bananas but probably not all!

Hummingbird Cake

Ingredients:

* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1/2 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 eggs, beaten
* 1 1/4 cups vegetable oil
* 1 1/2 teaspoons vanilla extract
* 1 can (8oz) crushed pineapple, well drained
* 1 cup chopped pecans
* 2 cups chopped firm ripe banana
* .
* Cream Cheese Frosting:
* 16 ounces cream cheese, softened
* 1 cup butter, room temperature
* 2 pounds confectioners' sugar
* 2 teaspoons vanilla extract
* 1/2 to 1 cup chopped pecans

Preparation:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.

Jude, I'll go find that recipe.

Tricia, that sounds like a good solution to me!

Terri, I might do that too.

Alice will take any extras to the pig she is raising. Pigs love bananas!

Marigene, your post slipped in while I was typing! That looks delicious. I'll copy it for a special occasion. Can I substitute butter for the oil?

Sliced bananas with yogurt is a good combination in itself. Add a little honey if you like.

Jim

I realized that something more bread-like than cake-like would be better for the people I feed - Alice who tries to avoid simple carbs and my ex who is diabetic. So I adapted a recipe I found. It's yummy and not too sweet. Very moist.

The link to original recipe is below.

Banana Yogurt Bread

1 C unsalted butter, softened
1-1/4 C brown sugar
3 eggs
6 large ripe bananas, mashed
2 C (16oz) plain nonfat yogurt
2 tsp vanilla extract
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
3 tsp baking powder
4 C all-purpose flour
1 C whole wheat flour
2 C chopped walnuts

Preheat oven to 325°F. Grease two 9"x5" loaf pans.

In a large bowl, cream together the butter & sugar.

Add eggs, mashed bananas, yogurt, vanilla.

Combine dry ingredients.

Stir dry ingredients into wet just until mixed.

Gently fold in chopped walnuts.

Divide into prepared loaf pans.

Bake at 325°F for 70 minutes or until inserted toothpick comes out clean.

(I used mini loaf pans and baked at 350° for 25 minutes and a small bundt which was done at 45 minutes. The recipe made 6 mini loaves and 1 small bundt. My bananas were very large and the yogurt was the runny type, not the thick so I needed the additional volume of flour.)

Here is a link that might be useful: Banana Yogurt Bread

B'Mom, I have never made the hummingbird cake substituting butter for the oil...maybe someone else has and will chime in.

We can never have too many bananas at home. We're a banana family! :-) I use bananas in smoothies, homemade granola, banana bread, banana ice cream, banana cream pies, peanut butter banana snacks, and my new favorite - frozen banana coated with dark chocolate and nuts! I let the banana ripe until brown spots begin to appear, peel then cut banana in three section (or whatever size you like) crosswise. Put a popsicle stick in the center, line them up on a plate or cookie sheet. Freeze the banana chunks naked (no warping) for a couple of hours until firm to the center. Melt some dipping chocolate wafers with a bit of coconut oil. Dip the frozen banana chunks, one a time, then quickly roll the chocolate covered banana over some nuts/coconut flakes mixture. Let sit on a cookie sheet lined with wax paper for a few minutes. The chocolate will become solid very quickly. Once you have all the chunks dunked and rolled, keep them in the freezer in a freezer bag, or pack them separately, for a nice afternoon snack. Twenty minutes before snack time, get the frozen bananas out and let sit in room temperature. You can eat the banana pop right out of the freezer if you don't mind it rock hard. Hubby and little man like the banana softened to ice cream consistency so I thaw them out a bit. They are really, really good!

Al