Easy and Quick Recipes

Ingredients Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/2 cup ground flaxseed 1 cup lightly packed light-brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini (from 1 large zucchini) 1/3 cup mashed ripe banana (from 1 large banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wi...

Ingredients 1/4 cup chocolate-hazelnut spread, such as Nutella 8 slices brioche, 1 inch thick (from a 10-ounce loaf) 3 firm-ripe bananas, thinly sliced 1/4 cup (1/2 stick) unsalted butter Directions Spread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread. In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.

Ingredients 15 ounces milk chocolate, chopped 5 large egg yolks Salt 3 cups heavy cream 20 graham cracker sheets 4 or 5 ripe bananas, very thinly sliced lengthwise Garnish: whipped cream Directions Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover ...

Ingredients 2 cups heavy cream 5 ounces semisweet chocolate, chopped 2 tablespoons confectioners' sugar 26 chocolate wafers 3 bananas, thinly sliced lengthwise, plus 1/2 banana, sliced into rounds Directions In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature. Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

Ingredients 8 ounces semisweet chocolate, chopped 6 popsicle sticks or wooden skewers 2 bananas, peeled and cut crosswise into thirds 1/3 cup coarsely chopped salted peanuts Directions Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Ingredients : 3 medium very ripe bananas 1 egg 1/3 cup low-fat buttermilk or 1/3 cup milk 1/2 cup granulated sugar 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 -3 tablespoons chocolate chips 2 tablespoons chopped walnuts (optional) Directions : Preheat oven to 350 degrees. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. In large bowl, mash bananas with fork. Whisk in egg, milk, granulated sugar, and brown sugar. In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts. Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to wire rack.