First, stir honey and sugar together in small bowl and sit aside.
In a bowl, mash the peeled bananas. Melt butter, then add to bananas and mix well. Add sugar and honey mixture, beaten egg and vanilla to mixture then stir well. Add the salt and baking soda, stir. Add flour, stir. Pour batter into a buttered bread pan and bake at 350 degrees for 1 hour.
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
For this recipe I use grass fed beef, free range eggs, and organic ingredients. I really enjoy this recipe, it has been my most successful meatloaf yet.
salt & pepper & turmeric to taste (I try to put at least a little turmeric in everything b/c of its anti-carcinogenic properties in case you were wondering why it kept popping up lol)
Chop onion, mix all ingredients, adding sauces gradually until desired consistency. Bake at 350º until done (usually about an hour). You can mix this recipe up the night before and allow to sit overnight, or even freeze it in the loaves then thaw the day before you want to bake it. Serve with veggies of choice!
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Homemaker Gone Natural 