SWEET BANANA BREAD & MUFFIN MIX
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Hey there, fellow bakers! Let’s turn those ripe bananas into a scrumptious, moist loaf with subtle yet satisfying sweetness and notes of cinnamon. We’ve tweaked this classic favourite so it’s just three ingredients and sugar-conscious, and our mix is gluten-free so you don’t have to worry about that! If you’re following the Epic Life program, slice the loaf into 12 servings for an Epic Life-approved dessert.
Ingredients
2 ripe medium bananas
2 eggs
1⁄3 cup vegetable oil
1 pkg Sweet Banana Bread & Muffin Mix
1⁄2 cup chocolate fudge sauce, optional
Preparation
Generously oil Rectangular Steamer with a basting brush
In a large bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in mix.
Scrape batter into steamer; smooth top.
Cook for 8 min in the microwave on high, uncovered. Rest in steamer for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 40–45 min. Cool in steamer 10 min; unmold.
When completely cool, drizzle on sauce, if desired. Slice and serve.
Nutritional Information
Per serving (1 slice): Calories 180, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 25 g (Fibre 0 g, Sugars 10 g), Protein 2 g.
Tips
Make Muffins! Oil a 12-cup muffin pan or line with paper cups. Prepare batter; evenly divide between cups in pan. Bake in preheated 375° F oven, 15–18 min. Cool in pan 10 min; unmold.
If using Mini Loaf Pans, microwave for 3 min on high, uncovered. Rest in pans for 2 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 23–25 min. Cool in pans 10 min; unmold.
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Baking doesn’t have to be complicated! Gone are the days of twelve mixing bowls, forty-five ingredients, and marathon baking times for one cake. With Epicure mixes and a few pantry staples, you can whip up a gluten-free, sugar-conscious dessert in a flash. Check out the Tip for a delicious caramel icing, or try our Spiced Cream Cheese Icing for a perfect cinnamon finish.
Ingredients
2 ripe medium bananas
2 eggs
1⁄3 cup vegetable oil
1 pkgSweet Banana Bread & Muffin Mix (Pack of 2)
Toppings (optional): caramel icing (see Tip), chocolate shavings
Preparation
In a large bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in Sweet Banana Bread & Muffin Mix.
Scrape batter into lightly oiled 8" round silicone cake pan; smooth top. Microwave for 5 min on high, uncovered. Rest in pan for 6 min; invert onto wire rack to cool.
When cake is cool, spread with icing, if desired. Slice and serve.
Nutritional Information
Per serving (1 slice): Calories 180, Fat 11 g (Saturated 3.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 210 mg, Carbohydrate 20 g (Fibre 0 g, Sugars 12 g), Protein 2 g.
Tips
To make icing, in a small saucepan, melt 1⁄4 cup butter with 1⁄2 cup brown sugar, and 2 tbsp milk over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to 1 1⁄4 cups powdered sugar; stir to combine.
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Ingredients
CAKES
2 ripe medium bananas
2 eggs
1⁄3 cup oil + more for oiling
1 pkgSweet Banana Bread & Muffin Mix (Pack of 2)
GLAZE
1 1⁄4 cups icing sugar
2 tbsp milk, your choice, or water
1 tbsp lemon or orange juice
Toppings (optional): lemon or orange zest
Preparation
Generously oil two Mini Bundt Cake Pans.
In a large bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in mix.
Divide batter evenly into pans. Smooth tops as best you can.
In two batches, microwave on high 3 min. Rest in pan 5 min; invert onto Cooling Racks and gently squeeze and push to release. Or, place Mini Bundt Cake Pans on two 1⁄4 Sheet Pans. Bake in preheated 350° F for 20 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10 min. Invert on Cooling Racks and gently squeeze and push to release. Allow to cool completely before glazing. Refrigerate, if desired, to cool quickly.
In a bowl, whisk together sugar, milk, and lemon juice until smooth. Spoon over cooled cakes and top with zest, if desired. Glaze will set and harden as it sits.
Nutritional Information
Per serving (1 mini Bundt cake): Calories 180, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 29 g (Fibre 0 g, Sugars 20 g), Protein 2 g.
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Grab those ripe bananas and let’s get baking! Petites are the perfect snack—no cutting, slicing, or portioning required. Serve alongside fruit platters and prepared Summer Berry Sweet Dip, or individually wrap for on-the-go treats during the week.
Ingredients
2 ripe medium bananas
2 eggs
1⁄3 cup vegetable oil + more for oiling
1 pkgSweet Banana Bread & Muffin Mix (Pack of 2)
Preparation
Preheat oven to 350° F.
Place Perfect Petites on a Sheet Pan. Using a basting brush, generously brush with oil.
In a bowl, mash bananas; they should measure about 3⁄4 cup. Add eggs and oil; whisk to mix. Stir in mix.
Evenly divide batter in Perfect Petites, about 1 tbsp per mold.
Bake 18–20 min or until a toothpick inserted in the center comes out clean. Rest in pan until cool to the touch, then pop out.
Nutritional Information
Per serving (1 petite): Calories 50, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 6 g (Fibre 0 g, Sugars 3 g), Protein 1 g.
Tips
The 4-in-1 Spice Spoon is perfect for dividing the batter in the Perfect Petites.
Make ahead and freeze. Remove from the freezer 15 min prior to serving.
