BANANA OIL USES RECIPES

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BOB EVANS FARMS BANANA NUT BREAD RECIPE | TOP SECRET RECIPES



Bob Evans Farms Banana Nut Bread Recipe | Top Secret Recipes image

When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone. This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack. Making bread is fun, right? Find more of my copycat recipes for famous bread here. 

Provided by Todd Wilbur

Cook Time 2 hours 0 minutes0S

Nutrition Facts : Calories 161 calories

HEALTHY BANANA MUFFINS RECIPE | BBC GOOD FOOD



Healthy banana muffins recipe | BBC Good Food image

With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar

Provided by Cassie Best

Categories     Breakfast, Brunch

Total Time 45 minutes

Yield Makes 12

Number Of Ingredients 14

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana , mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats , plus extra for sprinkling
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 ½ tsp cinnamon
100g blueberry
2 tbsp mixed seed , we used pumpkin, sunflower and flaxseed

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  • Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

Nutrition Facts : Calories 179 calories, FatContent 7.1 grams fat, SaturatedFatContent 0.9 grams saturated fat, CarbohydrateContent 22.7 grams carbohydrates, SugarContent 10.2 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 5.2 grams protein, SodiumContent 0.6 milligram of sodium

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