Cinnamon Swirl Banana Muffins


It is no secret that I enjoy cooking and all things that come with it.  Well, except for maybe the cleaning up.  I read cookbooks for pleasure and even watch a few cooking shows.  I also love a day off.  I’m up for a good restaurant any day with someone else doing all of the work.

 Savannah decided to come home over the weekend since the college campus was closed due to Hurricane Matthew.  Having her home was great, and I usually make a few of her favorite dishes while she is home.  This time, she cooked breakfast for us one morning.  She baked these fabulous Cinnamon Swirl Banana Muffins.  The cinnamon swirl was a great addition to banana muffins.
This recipe can also be used to make a loaf of banana bread.  Savannah said that the bread is better the day after it bakes.  We wouldn’t know because the muffins did not last long enough to find out.


Cinnamon Swirl Banana Muffins
  • 3 to 4 overripe bananas, mashed
  • ⅓ c. unsalted butter, melted
  • ¾ c. granulated sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ c. all-purpose flour
  • ⅓ c. granulated sugar
  • 1 tbsp. ground cinnamon
  1. Preheat oven to 350°F. Line muffin pan with 12 paper liners or spray a 9 x 5-inch loaf pan with nonstick cooking spray, set aside.
  2. Mix mashed bananas, butter, sugar, egg, and vanilla in a large bowl. Combine the flour, baking soda, and salt and gently mix into the banana mixture. Do not overmix!
  3. Fill the paper liners half-way with batter. Then evenly distribute half of the cinnamon/sugar mixture. Add remaining batter to the top of each. Using a butter knife, swirl the batter. Sprinkle with remaining cinnamon/sugar mixture.
  4. Bake in preheated oven for 20 to 25 minutes.
To make a loaf, pour half of batter the greased loaf pan. Sprinkle with half of the cinnamon/sugar mixture. Pour remaining batter on top and swirl with a butter knife. Sprinkle with remaining cinnamon/sugar mixture. Bake in preheated oven for 50 to 60 minutes.


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Brown Sugar Banana Bread


brown sugar banana bread

Banana bread is a favorite breakfast food or snack at our house. I recently tried a recipe that my aunt shared with me. Aunt Sara found this recipe in a Back in the Day Bakery Cookbook. It is moist, has an excellent flavor, and the brown sugar topping is great!

Darker bananas produce the best bread. Banana bread is considered a quick bread but it actually takes quite a while to cook. I don’t think I’ve ever cooked a banana bread that did not require a longer cooking time than the recipe suggests. This recipe was no exception. The recipe said to cook the bread in a 350°F oven for 45 minutes, but my bread took at least an hour and maybe even a little bit longer…I lost count. However, because the bread looked done after 45 minutes, I decided to lower the oven temperature a bit. I lowered the temperature to 325°F and checked it every 10 minutes with a wooden skewer. Once the skewer came out clean, I knew it was done. Try to resist temptation and allow your banana bread to cool completely before cutting into it.


I found a bag full of bananas for 99¢.  I used some in banana bread and I will peel and freeze the rest for smoothies.

I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.



Brown Sugar Banana Bread
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • ¾ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 6 tbsp. butter, melted and cooled
  • ¾ c. brown sugar, packed (light or dark)
  • 2 eggs, beaten
  • ¼ c. sour cream
  • 1½ c. mashed bananas
  • 1 tsp. vanilla
  • 2 tbsp. brown sugar, packed
  1. Whisk together in a large bowl the flour, salt, baking soda, cinnamon, and nutmeg, set aside.
  2. In another bowl mix the melted and cooled butter with ¾ c. brown sugar, beaten eggs, sour cream, mashed bananas,and vanilla.
  3. Spray a 9 x 5-inch loaf pan with Baker's Joy. Spoon batter into pan. Sprinkle the top of batter with 2 tbsp. brown sugar.
  4. Bake in preheated 350°F oven for 45 minutes. Check the bread with a wooden pick. If it does not test done, lower the oven temperature to 325°F and checking the bread every 10 minutes, cook until a wooden pick inserted in the middle of the loaf comes out clean.
  5. Cool in the pan, on a cooling rack for 10 minutes. Remove from pan and allow to cool completely.

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Bananas Foster Pancakes



I , like most mothers, love flowers and thoughtful gifts on Mother’s Day.  I enjoy going out for a lovely meal and the calls and cards are nice too.  However, I would love a day of pampering.  By pampering I do not mean that I want a gift certificate for a mani, a pedi, and a nice long massage.  Yes, that would be nice too, but what I’m referring to is a day sitting in my chair watching Lifetime all day long!  The television would not be on Nascar, or baseball, or anything remotely close to an ESPN channel!   I’d watch sappy chick flicks like You’ve Got Mail, While You Were Sleeping, and The Notebook, with a box of tissues and several diet Dr. Peppers.  I could laugh and cry all day long.  Oh, and no Criminal Minds marathons!  All the while Greg and the kids will be doing the laundry…all the laundry…which includes folding and putting away.  They could dust and vacuum, cook and clean up, and my most dreaded job, clean the bathroom!  Oh my, that sounds like the most perfect day ever!!!

Whether you plan to do all of the above for mom or not you can still start her day with a nice home-cooked breakfast, maybe even breakfast in bed.  This is a wonderful recipe for Bananas Foster Pancakes.  This bananas foster syrup is very simple, even the younger kids can help out with a little supervision from dad.  You can use the buttermilk pancake recipe or simply make Bisquick pancakes, which always turn out good.  Mom will love it!

Buttermilk Pancakes
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tbsp. sugar
  • 2 lg. eggs, beaten
  • 3 c. buttermilk
  • 4 tbsp. melted butter
  1. Heat griddle to 350°.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
  3. In a medium bowl, whisk together eggs, buttermilk, and melted butter. Gently fold egg mixture into dry ingredients. Some lumps will remain. Too much mixing makes tough pancakes.
  4. Butter griddle and pour batter by ¼-cup measure. Cook until edges look dry and there are bubbles on the surface. Turn and cook 2 to 3 more minutes. Serve warm with Bananas Foster Syrup, with whipped cream, if desired.

Bananas Foster Syrup
  • ½ c. unsalted butter
  • ¼ c. light brown sugar, packed
  • ½ pure maple syrup
  • 1 tsp. ground cinnamon
  • 4 medium bananas, peeled and sliced
  • ½ c. chopped pecans
  1. Heat butter, brown sugar, and maple syrup in a medium sauce pan. Cook over medium heat for 3 to 5 minutes or until sugar dissolves.
  2. Add bananas and pecans and heat through (2 to 3 minutes).
  3. Serve warm over warm buttermilk pancakes.


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My Favorite Posts for 2013

It’s hard to believe that another year has almost passed us by.  It’s been a pretty good year here in Southeast Georgia and we have much to be thankful for.  I started the year off a little slow after my surgery last January and overall didn’t have as many post for 2013 as I did in 2012 or 2011.  I think maybe I’m a little pickier with the recipes that go on NJSD than I have ever been.  I also started a new venture in 2013, writing a weekly column for the Courier Herald newspaper in Dublin, Ga.  I love the opportunity to reach people that may not have a computer to read my blog.  As we approach a new year I wanted to look back at my favorite post from 2013.  It was hard to narrow my favorites to 10, but after much consideration this is my list, from oldest post to newest post.

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