Banana Shortbread
Yup modified to a low fat version again. The recipe posted here is the original recipe~
I loathe bananas, but I couldn’t stop eating this after I baked it 
Ingredients:
Old-fashioned rolled oats………………………………………………1/2 cup [Substituted with non-sweet coconut flakes]
Unbleached all-purpose flour………………………………………..1 1/2 cup
Cornstarch………………………………………………………………………….1/2 cup
Confectioners’ sugar………………………………………………………..2/3 cup
Table salt…………………………………………………………………………..1/2 teaspoon
Unsalted butter, room temp…………………………………………….2 sticks
1 ½ bananas, wicked ripe, mashed w/ juice of 1/2 lemon
Banana Pound Cake
I really wanted to try this recipe because the banana is caramelized first. (Technically it’s not a pound cake because no butter was used)
Ingredients:
Salted butter, chilled…………………………………………………2 tablespoons
Bananas…………………………………………………………………………2 to 3
Sugar…………………………………………………………………………….3/4 cup
Sugar……………………………………………………………………………..1 tablespoon
Large eggs…………………………………………………………………….3
All-purpose flour…………………………………………………………1 1/4 cups
Baking powder……………………………………………………………..2/3 teaspoon
Salted butter……………………………………………………………….1/2 cup
Salted butter, melted.………………………………………………..4 tablespoons
Directions:
- Preheat oven to 350°F.
- Melt the chilled butter over medium heat.
- Sprinkle bananas with the 1 tblsp sugar and add to butter in skillet Stir frequently until soft and slightly caramelized.
- Set aside to cool.
- In bowl combine eggs and the remaining sugar and beat until creamy.
- Gradually add flour and baking powder.
- Add melted butter beating to blend.
- Add the caramelized bananas and gently stir with a wooden spoon.
- Scrape into a floured loaf pan.
- Bake in the center of oven for 40 to 50 minutes.
