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*~ Breads ~*

Posted by on Nov. 9, 2010 at 8:41 PM
  • 16 Replies

Banana Bread Minis

     Banana Bread Minis recipe

prep time 10 min  total time 50 min  makes 20 servings or 5 loaves, 4 servings each

what you need

1 pkg. (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
4 eggs
1 cup  water
1/4 cup oil
1 cup  mashed fully ripe bananas (about 3)
1/2 cup chopped PLANTERS Walnuts

make it

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add bananas and nuts; mix just until blended.

POUR into 5 foil mini loaf pans sprayed with cooking spray.

BAKE 40 min. or until toothpick inserted in centers comes out clean. Cool completely. 

Prepare using JELL-O Vanilla Flavor Instant Pudding.
Bake a batch to share! These mini loaves will keep three days at room temp or three months in the freezer in Ziploc® Brand Freezer Bags with the Smart Zip™ Seal.
by on Nov. 9, 2010 at 8:41 PM
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Replies (1-10):
by on Nov. 11, 2010 at 10:22 PM

Savory Cheddar Bread



  • MaMaLaLa369
  • by    on Oct. 31, 2009 at 1:33 PM
  • spaghetti (i don't think i need to share that recipe!) and my cheese-herb bread with garlic butter! yummmmm!!

    Savory Cheddar Bread

    2 C all-purpose flour
    4 tsp baking powder
    1 T sugar
    1/2 tsp onion salt
    1/2 tsp dried oregano
    1/4 tsp ground mustard
    1-1/4 C shredded sharp cheddar cheese
    1 egg, well beaten
    1 C milk
    1 T butter, melted

    Combine flour, baking powder, sugar, onion salt, oregano, ground mustard, and cheese in a bowl; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 8-1/2" x 4-1/2" loaf pan. Bake at 350 degrees for 45 minutes.

    garlic butter- roast some cloves of garlic with olive oil in aluminum foil. when cool enough to handle, mix the garlic with some butter, any of the olive oil from the foil (don't waste it! it's too flavorful!) and some oregano. slather it on the bread slices!  

by on Jan. 20, 2011 at 3:04 PM

Pumpkin coconut bread

Posted by 
 (Group Mod Hope) on Jan. 15, 2011 at 11:49 PM
I'm baking this right now :)

2 cups white sugar
1 cup packed brown sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2/3 cup water
1 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
Bake for 60 minutes, or until tester inserted in the center comes out clean.
by on Jan. 22, 2011 at 12:34 AM

by on Jan. 22, 2011 at 12:34 AM

  • SuperPickle
  • by   on Jan. 21, 2011 at 4:10 PM
  • I make this one for our daily bread. Making it into cinnamon bread is SO easy. 

    I just follow the instructions after the rise I roll it to a rectangle then brush it with butter and sprinkle it with cinnamon sugar(and raisins sometimes) then roll it up TIGHTLY , seal the seam and place it seam down in a bread pan, and let it rise and continue with the baking instructions

by on Jan. 22, 2011 at 12:35 AM

by on Jan. 24, 2011 at 10:34 PM


Homemade Wheat Thins [Printable Recipe]
Adapted from 
King Arthur Flour Whole Grain Baking
Makes 5 to 6 dozen crackers

XIAOLU'S NOTES: I recommend doubling or tripling this recipe because 6 dozen is fewer than it sounds, especially when shared among several people 8).

1 cup (4 ounces) whole wheat flour (regular OR white whole wheat)
1/4 cup all purpose flour
1 1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp paprika
1/8 tsp turmeric (optional)
4 Tbsp (1/2 stick) butter, cold
1/4 cup (2 ounces) water
1/4 tsp pure vanilla extract
Additional salt for topping (optional)

Combine the flours, sugar, salt, paprika, and turmeric, if using, in a medium bowl. Cut the butter into small pieces and mix it into the dry ingredients thoroughly, using your fingers, a pastry blender, a mixer, or a food processor. Combine the water and vanilla; add 3 tablespoons to the flour mixture, mixing just until smooth. If dough is too dry, add remaining water a teaspoon at a time until all the flour is incorporated. Cover and chill dough for 5 to 10 minutes.

Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.

Divide the dough into 4 pieces; keep the other pieces covered with a towel while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12" square when trimmed. Keep your rolling pin and the outside of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing (about 1/16-inch thick). Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2" wide.

Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and re-roll them all at once just one time.

Bake the crackers, one sheet at a time, until crisp and browned. Check crackers after 5 minutes. If some of the thinner crackers brown too quickly, remove them. Then usse a spatula to stir remaining crackers around and return them to the oven to finish baking for another 3 to 5 minutes. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from perfectly golden to way too dark! Remove the crackers from the oven and cool on the pan, a wire rack, or a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

by on Feb. 8, 2011 at 4:58 PM

Banana Salsa Bread

Vegetable cooking spray

1/2 cup butter, softened

1 cup sugar

3 medium ripe bananas, mashed

1 cup Pace® Chunky Salsa 

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

  • Heat the oven to 350°F. Spray a 9 x 5 x 3-inch loaf pan with the cooking spray.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until the mixture is light and fluffy. Stir in the bananas, salsa and eggs. Stir in the flour and baking soda. Pour the mixture into the loaf pan.
  • Bake for 1 hour or until a knife inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on a wire rack.


  • Tip: It's best to set the oven rack in the middle of the oven for this recipe.
by on Feb. 8, 2011 at 5:14 PM

Slow Cooker Gingerbread with Dried Cherries

Vegetable cooking spray

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1 cup (2 sticks) butter, softened

1/2 cup packed brown sugar

4 eggs

3/4 cup molasses

1 cup V8® 100% Vegetable Juice

1 cup dried cherries

Whipped cream (optional)

  • Spray a 4-quart slow cooker with the cooking spray.
  • Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
  • Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
  • Reduce the speed to low.  Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
  • Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.
by Luci on Feb. 8, 2011 at 7:14 PM


Aloha Bread

  • 1 Cup Butter
  • 2 Cups Sugar
  • 4 Eggs
  • 1 Cup Mashed Bananas
  • 4 Cups all-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Soda
  • 1 20-Ounce Can Crushed Pineapple, Undrained
  • ¾ Cup Chopped Pecans
  • 1 Cup Coconut

Preheat oven to 325 degrees F. Grease 2 large 8x4-inch loaf pans. Set aside. In a large mixing bowl, cream butter, and sugar. Add eggs. Stir in bananas. In separate bowl mix flour, baking powder, soda, and salt, then add to banana mixture. Blend well, but be careful not to over mix. (Over mixing causes tunnels and a coarse texture) Add pineapple, pecans, and coconut and mix together on low speed until blended. Pour into prepared pans. The pans should each be two-thirds full. Bake for 60 to 80 minutes.

Makes 2 large loaves.

by Luci on Feb. 8, 2011 at 7:16 PM


Apple Bread

1 (3-pound) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted

Peel and finely chop enough apples to equal 3 cups. Set aside.

Stir together sugar and next 3 ingredients in a large bowl.

Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans.

Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks.

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