Cake Mix Muffins

I think that in a jam, cake mix is a wonderful thing. Here are a few recipes I’ve made recently using one of my favorite time saving ingredients!

Blueberry Cake Mix Muffins:

1 box white cake mix
2 cups fresh blueberries
1 Tablespoon almond extract

Prepare cake mix according to directions on the box. Add in almond extract and blueberries. Bake as directed in muffin tins.

Banana Cake Mix Muffins:

1 box yellow cake
3 mashed bananas
1 tablespoon baking soda

Prepare cake mix according to directions on the box. Add in baking soda and bananas. Bake at 350
*This also works well as a sheet cake or in a bunt pan.

Banana Coconut Loaf

First lat me say I love banana bread.
Next, coconut is quickly becoming one of my favorite things.
So when I came across this recipe on allrecipes.com I knew I had to try it!

It was so good! Now I know that not everyone loves coconut but if you do this is a must try recipe. You can see the original recipe by clicking here. I made subtle changes.

I think you could also make this into muffins or bread without any problems, just change up your pans.

INGREDIENTS

2 eggs
1 cup white sugar
1/2 cup butter, melted
1 cup mashed bananas
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS

1. Mix together flour, coconut, baking powder, baking soda, and salt
2. Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana and almond extract. Add flour mixture, and stir just to combine. Spoon into greased bunt pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Banana Cupcake

Spring has sprung! Well not quite but it sure feels that way. Here in the Pacific Northwest we have been blessed with the sun after our “artic blast”. In honor of the spring feeling I give to you banana cupcakes.

I know what you are thinking.

“I don’t like banana”.

For years I thought I didn’t like coconut and fish. Let me tell you, when you eat it every day for close to a month, you learn to love it. Now I crave both. Sometimes you need to try something a few times before you really appreciate it.

Try it, I dare you.

Even if you don’t think you like something, be adventurous. Take a bite. Step outside that bubble, but most importantly, don’t let what you think you know hold you back from a lifetime of discovery.

This recipe is for banana bar however follow the mixing directions, scoop and bake like you would any other cupcake.

Frosted Banana Bars

INGREDIENTS

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.

3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

I like to frost with this.