Banana Bread in a Blender

Adapted from the BlendTec cookbook

Ingredients:
2 ripe bananas (approximately 1 cup mashed)
2 large eggs
1/2 cup vanilla yogurt (I use Light n Fit Greek, which has Splenda)
3/4 cup granulated sugar
1/4 cup canola oil
1 tsp. vanilla extract
1 1/2 cups all-purpose or whole wheat flour
1 tsp. baking soda
1 tsp. kosher salt

Directions:
Preheat oven to 350.
Place first six ingredients in mixer and blend on "Batter" setting.
Add flour, baking soda, and salt, and mix/pulse until just blended.
Spray loaf pan (or four mini loaf pans) with cooking spray.
Pour batter into pan(s).
Bake 1 hour (~30 minutes for mini loaves).

Paw Paw Cookies

Adapted from recipes on Purdue and Kentucky State websites

Ingredients:
1 1/2 c. paw paw pulp
3/4 c. shortening
1 1/3 c. sugar
1 egg
3 c. all-purpose flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
Preheat oven to 350.
In a large mixing bowl, cream the shortening and sugar thoroughly.
Add egg and paw paw and mix until smooth.
In a separate bowl, mix all dry ingredients.
Gradually add dry ingredients to paw paw mix.
Form dough into small balls and place on cookie sheet.
If desired, Press into round flat shape with the bottom of a glass that has been lightly greased (otherwise, cookies will retain round shape).
Bake 12-15 minutes.

Note: paw paws are ripe for a brief period in September-October, but their pulp can be frozen until needed. It's much easier to obtain pulp from overripe paw paws (the ones that fall off the tree when you try to pick them, or even those that are newly fallen to the ground).