Banana Bran Muffins

These are perfect for a Sunday morning, especially when you have bananas that are ripening.

2 tbsp All-Vegetable Shortening

1/4 cup Sugar

1 Large Egg

1 cup Quaker Natural Wheat Bran

1/3 cup Milk

2 cups Bananas, sliced

1 cup All-purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1. Cream the shortening in a large bowl.
2. Add sugar and mix.
3. Once combined, beat in large egg.
4. Add in Wheat bran and milk and let sit for a few minutes.
5. Once moist, slice bananas thinly and add to bran mixture and mix well.
6. Add the remaining ingredients and put into 12 greased muffin tins.
7. Bake for 20 to 30 minutes at 365 C, or until a toothpick is removed from the middle of the muffin without anything sticking to it.

Nutritional Facts when baking 12 muffins

Banana Coconut Milk Pancakes

For breakfast, lunch, or dinner.  These are the best pancakes I have ever had. 

My dad would make them camping with a pancake mix and using coconut milk instead of regular milk and added bananas into the mix as well.  He was told about the recipe in a cooking class and they were called Malaysian Pancakes.

Try them with syrup and butter, or even jam.

I like making them from scratch, so here you go.

2 1/4 cups flour

1  tbsp + 1 1/2 tsp baking powder

1 teaspoon salt

1  tbsp + 1 1/2 tsp white sugar

1 can coconut milk (400 ml)

3 eggs

3 tbsp vegetable oil

2 bananas, mashed

In a large bowl, mix flour, baking powder, salt and sugar.  In a separate bowl, mix coconut milk, eggs, oil, and mashed bananas.  Add to flour mixture and stir until combined.

Heat a lightly oiled frying pan over medium high heat or an electric frying pan to 375 degrees. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.