Roasted banana bread

Every once and a while, I like to visit the bookstore and buy a bunch of cooking magazines, not necessarily to cook every recipe, but to keep up on all the latest food trends. I especially enjoy the Better Homes and Gardens Special Interest Publications. The photography and design are so beautiful and fun, even if the recipes tend to be a little above my cooking skill level. (But most everything is!)

I ended up buying a copy of the latest BH&G publication, "Cook's Secrets."  And, boy, is this issue a keeper.  I recommend you pick up a copy if you find one at the store.  Lots of basic recipes for a so-so cook like me.

The very night I brought the magazine home, I broke out my mixer and made the roasted banana bread recipe.  Unfortunately, I didn't remember to take a photo of the finished banana bread (but I'm sure you know what banana bread looks like).  I did snap a few photos of the roasted bananas as they came out of the oven.  Yes, they are supposed to look black!

The recipe says the benefits of roasting the bananas are that you can use bananas at any stage of ripeness, and you don't have to mash the bananas, just mix them in. Here's a video I found from BH&G that explains the roasting banana process and how to make the bread.  If you try it, let me know how it works for you.

Banana pudding

Hi everyone!  I'm having so much fun watching the Olympic games, I'm going to keep this post short.  Just wanted to recommend that you try this recipe for Banana Pudding from Confessions of a Foodie Bride. My husband and I loved the real vanilla bean in this recipe, and it gave me an excuse to buy this fun banana liquor!

I love cold desserts in the summer, so this banana pudding was an instant favorite.  Let me know if you try it sometime!

Iowa Church Cookbook Recipes: Banana Bars

I've officially declared this the summer of bananas.  I've baked up three different varieties of banana bread, and then I followed it up with these banana bars.  I remember eating these little bars with their rich cream-cheese frosting at our after-church gatherings when I was a kid.  These bars are so easy to bake, I'm not sure why I don't make them more often.

Well, I've remedied that this year.  My husband and I enjoyed these banana bars so much, I made another batch the following weekend, which we shared with the neighbors.  Hope you enjoy this recipe as much I as we do.

-------------------------------------------

Can't Be Beat Banana Bars

Bars:

• 1-1/2 C. sugar
• 1/2 C. margarine (I used butter instead)
• 2 eggs
• 1 C. sour cream
• 3 ripe bananas, mahsed
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt 
• 2 C. flour

Frosting:

• 3 oz. cream cheese, softened
• 1 tsp. vanilla
• 6 T. butter
• 1 T. cream
• 2 C. powdered sugar

Bars: Cream sugar and margarine.  Beat in eggs and sour cream.  Mix in bananas and vanilla.  Sift baking soda, salt and flour.  Add to banana mixture.  Bake in greased 10 x 13 inch pan at 350 degrees for 20 to 25 minutes.  Frosting: Mix all frosting ingredients together well. Spread on cooled bars.