Monday's Munchies - Pumpkin Banana Bread

We have the best neighbors. They help us any time we need it, keep us informed about things going on in the neighborhood, etc., which is why I'm going to be making some of this bread for them today. It's so moist and delicious and the banana flavor is hardly noticeable. This recipe makes two loaves, so I'll be keeping one to enjoy with my coffee in the morning!

Ingredients

2 cups all-purpose flour 

2 cups whole wheat flour (if you don't have whole wheat flour, you can replace with 2 more cups of all-purpose flour)

1 teaspoon baking soda 

4 teaspoons baking powder 

1 tsp salt

1 Tbsp pumpkin pie spice

1 cup granulated sugar 

 1/2 cup brown sugar

1/4 cup olive oil (canola or vegetable oil will work too)

4 eggs, lightly beaten 

 1 cup lowfat (2%) milk

 1 (15-ounce) can pumpkin 

2 ripe bananas, mashed

Directions

Preheat oven to 350 degrees.

Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. 

Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. 

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. 

Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely. 

Yield: 2 loaves, 16 slices per loaf (serving size: 1 slice) 

Number of Servings: 32

Let me know if you try this recipe and how you like it! Also, what kinds of recipes would you like to see on future Monday Munchies posts?

Monday's Munchies - Mexican Biscuit Casserole

My husband loves anything and everything considered Mexican fare, so this recipe is naturally a no-brainer. It's pretty easy - just brown, mix, pour, place, and bake - so it's a no-brainer favorite for the chef (a.k.a. me!), too! The ingredients listed are what I use when I prepare this dish. Obviously, you don't have to use fat-free/reduced fat items depending on your preferences, but I like to cut fat and improve health whenever possible!

Ingredients:

1½ lbs uncooked ground beef

1¼ oz package reduced sodium taco seasoning

¾ cup water

16 oz (1 can) canned kidney beans, undrained

11 oz canned corn with red and green peppers, drained

1 can refrigerated biscuits (i.e. Pillsbury or store brand)

1 cup fat free skim milk

3 cup shredded fat-free Cheddar cheese

Directions:

In a large skillet, cook ground beef until brown. Drain fat.

1. Add taco seasoning mix and water to the ground beef. Add the undrained kidney beans and the drained corn; bring to boiling.
2. Spoon hot meat mixture into a 9x13 casserole dish and top with some of the cheese.
3. Immediately place biscuits on top and bake in a 350-degree oven for 20 minutes or until biscuits are golden on top. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Let me know how you and your families like this dish! I'd love to hear your feedback.

Cassie