I love playing with recipes :) Thanks for posting these. What I did: 1 cup whole wheat flour 1/2 cup unprocessed wheat bran 3/4 cup whole oats 2/3 cup brown sugar 1 1/2 tsp. baking powder 1/4 tsp. soda 1/2 tsp. salt 1/2 tsp. cinnamon Combine dry ingredients 2 bananas, mashed 1/3 cup sour cream 1/4 cup veg oil 1 tsp. vanilla 2 eggs, beaten Mixed wet ingredients. Added dry ingredients, mixed well. I added 3/4 cups fine chopped walnuts, spooned into greased muffin tins, sprinkled some more chopped nuts on top of batter. Baked in 375 degree oven about 20 minutes.

Two of my favorite quick breads ... butternut squash and lemon herb. Butternut Squash Bread 1 (2-pound) butternut squash 1/2 cup butter, softened 1 1/2 cups sugar 2 large/jumbo eggs 2 cups unbleached all-purpose flour 1 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon ginger 1/2 cup pecans, chopped Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses. Beat butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition. Combine flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured (or sugared) 9x5x3 inch loafpan and bake at 350° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 small loaf pans for 50 minutes/mini loaf pans 40 minutes.) Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack. ~adapted from Southern Living _________________________________________________________ Lemon Herb Tea Bread 3/4 cup milk 1 tablespoon chopped fresh lemon balm 1 tablespoon chopped fresh lemon thyme 1/2 cup butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon grated lemon rind Lemon Glaze Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes until cool. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and sugared or floured 9-x5-x3-inch loafpan. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Drizzle Lemon Glaze over bread. LEMON GLAZE: Combine 1/2 cup sifted powdered sugar and 1 tablespoon lemon juice in a small bowl; stir until smooth. Note: I make this recipe using 3 mini loaf pans. Bake for 48-50 minutes. You can also substitute lemon balm for the lemon thyme.

I have some dying bananas too. Of course, I buy them, so they can die, so I can make banana bread. I am going to try this recipe this weekend. I will have to use my KitchenAid though. Thank you for sharing!!!

NEW BANANA TEA BREAD Yields: 1 loaf 1 3/4 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed, very ripe bananas (about 3 small) 1/3 cup fruit-based fat replacement or unsweetened applesauce 2 large egg whites 1 large egg 1/4 cup pecans, chopped Preheat oven to 350 degrees F. Spray 9" by 5" metal loaf pan with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In medium bowl, with fork, mix mashed bananas, fruit-based fat replacement, egg whites, and egg. Stir banana mixture into flour mixture just until moistened. Spoon batter into loaf pan, sprinkle with chopped pecans. Bake 40 to 45 minutes, until toothpick inserted in center of loaf comes out clean with just a few moist crumbs attached. Cool loaf in pan on wire rack 10 minutes. Remove loaf from pan, cool completely on wire rack. Note: Fruit-based fat replacements are sold in the baking section of some supermarkets and health-food stores. For a whole-grain variation, substitute 1/2 cup whole-wheat flour for 1/2 cup of the all-purpose flour. Each slice: About 110 calories, 3 g protein, 22 g carbohydrate, 2 g total fat (0 g saturated), 13 mg cholesterol, 140 mg sodium.