August 2026 Monthly Recipes

Banana, Raisin, Applesauce Bread

Banana, Applesauce, Raisin Bread

Ingredients:

3 very, very ripe bananas, about 1 ½ cups mashed, and peeled

⅓ cup melted unsalted butter

½ tsp baking soda

A pinch of salt

¾ cup sugar

⅓ cup unsweetened applesauce

1 tsp vanilla extract

½ cup raisins

1 ½ cups all purpose flour

(½ cup chopped walnuts added to mix is optional)

Instructions:

Preheat the oven to 350⁰F

Butter an 8x4 inch loaf pan

Mash the bananas thoroughly in a mixing bowl

Add the melted butter into the bowl, stir into the mashed bananas

Mix in the remaining ingredients, adding the flour last

Pour the batter into the bread loaf pan

Bake for about 60 minutes but check at 55 minutes

Check whether the loaf is done with a toothpick. Put the toothpick into the center of the loaf, If it comes out clean the loaf is ready to take out of the oven.

Let the loaf sit in the pan for a few minutes to cool. Remove the banana loaf from the pan and let it cool for several more minutes. 

Slice and serve. 

Refrigerate any of the remaining loaf. It will last about 5 days in the refrigerator or freeze to eat at a later date.

Monthly Recipes

Banana, Raisin, Applesauce Bread

Ingredients:

3 very, very ripe bananas, about 1 ½ cups mashed, and peeled

⅓ cup melted unsalted butter

½ tsp baking soda

A pinch of salt

¾ cup sugar

⅓ cup unsweetened applesauce

1 tsp vanilla extract

½ cup raisins

1 ½ cups all purpose flour

(½ cup chopped walnuts added to mix is optional)

Instructions:

Preheat the oven to 350⁰F

Butter an 8x4 inch loaf pan

Mash the bananas thoroughly in a mixing bowl

Add the melted butter into the bowl, stir into the mashed bananas

Mix in the remaining ingredients, adding the flour last

Pour the batter into the bread loaf pan

Bake for about 60 minutes but check at 55 minutes

Check whether the loaf is done with a toothpick. Put the toothpick into the center of the loaf, If it comes out clean the loaf is ready to take out of the oven.

Let the loaf sit in the pan for a few minutes to cool. Remove the banana loaf from the pan and let it cool for several more minutes. 

Slice and serve. 

Refrigerate any of the remaining loaf. It will last about 5 days in the refrigerator or freeze to eat at a later date.

September 2026 Monthly Recipe

Raspberry Muffins

The recipe is for 12 muffins

Preparation:

Preheat your oven to 350℉

Use muffin liners for your muffin pan

Melt your butter

Zest your lemon

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

2 tsp baking powder

½ tsp kosher salt

¾  cup milk (I used whole milk)

2 large eggs

5 Tbsp vegetable oil

3 Tbsp melted butter

2 tsp vanilla extract

Zest of 1 lemon

1 ½ cups fresh raspberries (blueberries, or other berries can be substituted)

Directions:

Whisk the flour, sugar, baking powder, and salt together in a bowl

In another bowl whisk the eggs, milk, oil, melted butter, vanilla, and lemon zest.

Now combine the two bowls of ingredients together (I poured the flour mixture into the wet mixture). You can do this in a blender, or food processor, or an electric mixer.

Gently fold in the berries, attempting to keep them whole.

Use a ladle to fill the 12 cupcake liners.

Bake the muffins for about 20 minutes or until a toothpick comes out clean.

After taking the muffins out, let them cool in the cupcake tin for about 5 minutes and then remove the muffins from the cupcake tin. They can be kept in the refrigerator for a few days or frozen for later enjoyment. This is a sweet, bright muffin. Enjoy!