CHOCOLATE BANANA BREAD

A delicious banana bread made with Bisquick flour.  Used a very ripe banana to have that banana taste.

1  1/3 cups mashed bananas (2 large)
3/4  cup sugar
1/4  cup milk
3     tablesoons vegetable oil
1/2 teaspoon vanilla
3    eggs
2  2/3 cups Original Bisquick flour
1/2 cup semisweet chocolate chips


Heat oven to 350F.
Grease bottom of 9x5x3 loaf pan.
Combine bananas, sugar, milk, oil, vanilla, and eggs in a bowl.
Stir in Bisquick  and chocolate chips. pour into pan.
Bake 50 to 60 minutes or until toothpick comes out clean.

Cool 10 minutes, remove from pan.

Enjoy!

WHITE BEAN ENCHILADAS

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

1. Preheat oven to 350 F.
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)

BANANA BREAD

Moist, delicious, sweet with a strong banana taste. Use a very over ripe bananas to have this delectable taste.

2 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spices
1 stick unsalted butter, room temperature
1/4 cup coconut milk
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
4 very ripe bananas mashed

Preheat oven to 350F. coat a standard loaf pan with cooking spray. In a medium bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spices. Set aside.

In another medium bowl, use an electric mixer to cream the butter, coconut milk, sugar and vanilla. Add the eggs, one at a time, mixing well between each.

Add the flour mixture and mix until just incorporated. Add the bananas; mix well. Transfer the batter to the loaf pan and bake until firm and a toothpick inserted in the center comes out clean, about 1 hour.
Let cool completely in the pan.

Enjoy!