Hi there! I just came across this cooking forum as I'm usually spending free time browsing the gardening forums. Anyway I seen you are looking for somthing to do your old bananas and thought you might like to try this one. Kids and DH like it just as much or even better than my Pumpkin Roll. Banana Roll: 3 eggs 1 tsp. baking soda 1 tsp. vanilla 3/4 cup flour 2/3 cup mashed bananas 1 tsp. banana flavoring mix all ingredients together until well blended Filling: 8 oz. cream cheese softened 1 cup powdered sugar 3/4 tsp. vanilla 2 tbls. butter beat together until fluffy Spray jelly roll pan with cooking spray and cover with a sheet of parchment paper leaving enough of an edge to grasp. Pour batter into pan and spread out evenly to all sides. At this point you may sprinkle with finely chopped nuts, totally optional. Bake @ 375 for 15 min. Remove from oven and turn upside down on a clean kitchen toewl dusted with powdered sugar. Carefully remove paper and roll up lengthwise. Let set until cool to the touch. When cake is cool, unroll and remove towel. Spread filling to the edges and reroll. Wrap in more parchment paper and then aluminum foil and chill overnight. Cut cake into desired size slices to serve.

Frankly that list of chemicals sounds more than gruesome to me!! Wading through all the colorants and preservatives I come up with a muffin made from flour, pumpkin, sugar, canola oil water and eggs with baking soda and baking powder with cinnamon and spices. Since I don't go to dunkin' donuts except for coffee now and then...I don't know what spices. I suspect that the trick lies in the streusel topping with a powdered sugar glaze on top. I would start with the recipe below...it has lots of oil so it should be moist....and top with streusel before baking and then drizzle with frosting. Good luck! PUMPKIN MUFFINS 3 1/3 c. flour 2 tsp. baking soda 3 c. sugar 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground ginger Mix dry ingredients and add: 1 c. oil 4 eggs 2/3 c. water 2 c. pumpkin Preheat oven to 350F degrees. Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess. Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Frost with Orange Icing or Cream Cheese Frosting.

You can substitute pecans or walnuts for some or all the raisins. Or also use dried cranberries. Makes 36 muffins. I divided it by 3 to get only 12. Or 6 jumbo. Clare Pumpkin Raisin Muffin Ingredients 3 cups sugar 1 cup oil 4 eggs 2 cups canned pumpkin 3 1/2 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 3 1/2 teaspoons pumpkin pie spice 2/3 cup water 1 cup raisins Directions Mix oil& sugar. Add eggs& pumpkin. Sift all dry ingredients & add alternately with water to pumpkin, mixing well. Stir in raisins. Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

This has no bran & is from Recipelink.com: Sarah's Do-It-Yourself Muffins Sarah's Do It Your Own Way Muffins This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. For this recipe, I calculated the WW points for you. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it your way! NUTRITIONAL INFORMATION: Calories: 176 Carbs: 35 Fat: 3 grams Protein: 3 grams Fiber: 2 - 3 grams WW POINTS: 3 - 4 INGREDIENTS: Nonstick canola oil spray 2 cups unbleached all-purpose flour (spoon into a measuring cup and level top) 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 grated tsp fresh nutmeg 1/8 tsp salt 3/4 cup low-fat buttermilk 3/4 cup unsweetened applesauce 2/3 packed cup dark brown sugar 1 large egg 1 1/2 Tbsp. canola oil 1 tsp. vanilla extract 1/2 cup raisinss PREPARATION: 1. Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 ¾ by 1 ½ inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. SUBSTITUTIONS: Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins. Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips. Cranberry-Pumpkin Muffins: Subsitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins. Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins. Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking. Source: The Healthy Oven Baking Book By Sarah Phillips MSG URL: http://www.recipelink.com/msgid/28917