Just mix by hand in one bowl and bake it just doesn’t get any easier!

although this is featured as a one-bowl recipe I recommend to mix the flour with baking powder, baking soda and salt before adding into the wet mixture, add in 1 teaspoon cinnamon also if desired

Lower fat option; reduce melted butter to 2 tablespoons and add in 1/4 cup applesauce

Servings 12 muffins

Ingredients:

3 large ripe bananas, mashed

1/2 cup sugar (can use more)

1 large egg

1/3 cup melted butter

1-1/2 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped nuts or semi-sweet chocolate chips (optional)

Instructions:————————————-

Preheat oven to 350 degrees F.

Prepare 12 regular size muffin tins.

In a bowl using a wooden spoon mix the mashed bananas with sugar, eggs, melted butter and vanilla until well combined.

Add in flour, baking, soda, baking powder and salt; mix with spoon until just combined (do not over mix).

Gently mix in nuts or chocolate chips.

Divide/spoon into muffin tins.

Bake about 20-22 minutes or until muffins test done.

I have only made this cake using the original Bisquick baking mix so I cannot promise you will get good results using a Bisquick clone

Servings 12

Ingredients:

2-1/2 cups original Bisquick baking mix

1 cup brown sugar, packed

1-1/2 teaspoons cinnamon

3 ripe bananas, mashed  (about 1-1/2 cups)

3/4 cup milk

1 large egg

1/4 cup vegetable oil

1/2 cup chopped nuts (walnuts or pecans)

TOPPING:

1/2 cup brown sugar, packed

1/4 cup melted butter

1/2 teaspoon cinnamon

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine the Bisquick baking mix with 1 cup brown sugar and 1-1/2 teaspoons cinnamon.

Add in mashed banana, milk, egg and oil; mix to combine.

Transfer to prepared pan.

In a small bowl combine all topping mixture until small clumps form, then sprinkle over the top of the batter.

Bake 30 minutes or until golden brown and the cake tests done.

Cool then slice from the pan.

Posted on www.recipezazz.com

For this moist cake the crushed pineapple and brown sugar takes the place of frosting!

Yield 9 squares

Ingredients:

1 (8-ounce) can crushed pineapple, undrained

1-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sugar

1/3 cup milk

1/2 cup melted butter

2 large eggs

1 teaspoon vanilla

1/3 cup brown sugar, packed

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 9-inch baking pan.

Drain the crushed pineapple reserving 1/3 cup of the juice.

In a medium mixing bowl combine the flour with baking powder, salt and sugar.

Add in the reserved pineapple juice, milk, melted butter, eggs and vanilla; using a wooden spoon stir until just moistened (do not over mix).

Transfer to baking pan.

Spoon the crushed pineapple over the batter, then sprinkle the brown sugar over the top.

Bake for 25-30 minutes.

Cool in the pan.

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These may be fully assembled the night before and refrigerated until ready to bake just remove from the refrigerator 1 hour before baking which  makes this the perfect brunch food to serve to guests and I have served these many times with rave reviews!

If you are serving more than 5 people I suggest to make a double recipe in two pans these are so good everyone will want two enchiladas! if you like some heat then use spicy pork sausage, Jimmy Dean has a great bulk spicy pork sausage meat

Yield 10 enchiladas

Ingredients:—————————————

1 pound bulk pork sausage meat

1 medium onion, chopped

10 (8-inch) flour tortillas

1-1/4 cups shredded cheddar , divided (about 2 tablespoons per enchilada,  I really don’t even bother to measure the cheese amount if you like lots of cheese then you can use more)

6 large or extra large eggs

1 tablespoons flour

2 cups light cream (10% or 18%)

1 small  green bell pepper, seeded and chopped

1/2 teaspoon salt (I use seasoned salt)

1 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded cheddar cheese

sour cream

salsa

Instructions:————————

Grease a 13 x 9-inch baking dish.

In a skillet over medium-high heat cook/brown the sausage meat with onion crumbling the meat while cooking; drain fat, set aside and cool completely (for the the best flavor the meat should be lightly browned this may take about 10-12 minutes or more).

Place about 1/3 cup of the cooked sausage meat down the center of each tortilla, then sprinkle 2 tablespoons or more shredded cheese over the sausage.

Roll up each tortilla and place seam side down in the baking dish.

In a bowl whisk eggs with flour, light cream, salt and black pepper, then mix in the green bell pepper; pour over the top of the rolled tortillas in the dish.

Cover with plastic wrap and refrigerate for 1 hour or overnight.

When ready to bake remove from the refrigerator 1 hour before baking.

Preheat oven to 350 degrees F.

Remove plastic wrap and cover with foil.

Bake for 25 minutes; uncover and continue baking for another 10 minutes.

Remove from oven then sprinkle 1-1/2 cups shredded cheddar cheese on top and return to oven for another 5 minutes or until the cheese melts.

Allow to sit for at least 15 minutes before serving.

Serve with sour cream and salsa on the side.

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A layer of blueberries in between two layers of moist buttery cake topped with a sweet streusel

One cup of sour cream may be substituted for the cream cheese and 1-1/2 teaspoons almond extract for the vanilla, this cake is at it’s best when served warm with vanilla ice cream

Servings 12

INGREDIENTS:

3 cups all-purpose flour

1 teaspoon baking powder (use a semi-heaping teaspoonful)

1 teaspoon baking soda (use a semi-heaping teaspoonful)

1-1/4 cups sugar

2 teaspoons vanilla

1 cup butter, softened (no substitutions)

2 large eggs

1/4 cup milk

3 tablespoons heavy (33-35%) whipping cream

1 (8-ounce) package cream cheese, softened

3 cups blueberries, fresh or  frozen unthawed

Topping;

3/4 cup sugar

1/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon

3 tablespoons soft butter

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a bowl sift the flour with baking powder and baking soda (no salt added to this recipe) set aside.

In a small bowl mix the milk with heavy cream; set aside.

In a large bowl using an electric mixer at medium speed cream the butter with sugar and vanilla for 3 minutes or until fluffy.

Beat in eggs and continue beating for about 3-4 minutes (no less that 3 minutes).

Beat in cream cheese until well blended.

Alternately mix in the flour mixture with the heavy cream mixture mixing at low speed until just combined.

Spread half of the batter into baking pan, then sprinkle the blueberries evenly over the top.

Spread the remaining batter over the blueberries.

For the topping; in a small bowl combine the sugar with flour and cinnamon; using fingers mix in the soft butter until blended, then sprinkle over the cake batter.

Bake for 45-50 minutes or until cake tests done.

I have  many favorite coffee cakes this one is high on my list and when you make it you will see why!

Servings 16-20

Ingredients:

1 cup butter, softened

2 cups sugar

1 tablespoon vanilla

4 large eggs

3 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour cream

STREUSEL:

3/4 cup sugar

2 tablespoons cinnamon

3/4 cups chopped walnuts

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 10-inch tube pan.

In a large bowl beat the butter with sugar until light and fluffy (about 3 minutes).

Add in vanilla and eggs; continue beating for about 4 minutes (beat no less than 4 minutes).

In a small bowl combine the flour with baking powder, baking soda and salt; alternately add in with the sour cream beating until just combined.

Spoon one-third of the batter into the pan.

In a bowl combine the streusel ingredients together; sprinkle one-third over the batter in the pan.

Repeat layers two more times.

Bake for about 60-70 minutes or until the cake tests done.

Cool 10 minutes then remove from pan onto a wire rack to cool completely.

Low fat never tasted so good!

Notes from our test kitchen; you can also bake this in four 4 x 2-inch mini loaf pans for 30-35 minutes….and for a fat-free glaze mix 1/2 cup sifted powdered sugar with 3-4 teaspoons fat-free milk until smooth then drizzle over warm bread, 1 cup chopped walnuts or semi-sweet chocolate chips may be added

Yield 24 slices

1 slice/60 calories/ fat 1 gram /Carbohydrate 27 grams

Ingredients:

1-1/4 cups sugar

1/4 cup unsweetened applesauce

1/4 cup butter or margarine, softened (or can omit the applesauce and use 1/2 cup butter)

1/2 cup egg substitute (or use 2 eggs)

3 medium ripe mashed bananas

1 cup low-fat buttermilk

2 teaspoons vanilla (or can use 2 teaspoons maple extract)

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon, optional

Instructions:

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease bottoms only of two 8 x 4-inch loaf pans (or if desired you may line the bottoms with parchment paper).

In a large bowl using an electric mixer at medium speed beat the sugar with applesauce, butter, egg substitute or eggs and vanilla until smooth and well blended.

Beat in the mashed bananas until just combined, then beat in buttermilk

In a small bowl combine the flour with baking soda,  salt and cinnamon; add to the creamed mixture using a wooden spoon until just blended (do not over mix).

Divide the mixture between the loaf pans.

Place both pans on oven rack in the middle of the oven leaving a couple of inches between the pans.

Bake for 1 hour or until the loaves test done.

Cool 10 minutes in the pan then using a knife loosen the sides of the loaves then remove to a rack to cool completely.