Ingredients

• 1/2 C (one stick) No Salt Added butter
• 1 C sugar
• 2 eggs, beaten
• 4 bananas, mashed
• 1 1/2 C flour
• 1/2 t baking soda
• 1/2 t vanilla extract

Instructions

1. Preheat oven to 350° F
2. With electric mixer, cream butter and sugar until smooth.
3. Add vanilla, eggs and bananas. Mix well but don't overdo it or the bread will be too dense
4. In medium-sized mixing bowl, combine flour and soda. Add to banana mixture.
5. Pour into greased and floured loaf pan.
6. Bake one hour

http://www.congestiveheartfailurediet.com/banana-bread-recipe/

Ingredients

• 3 eggs
• one C sugar
• 2/3 C pumpkin, cooked or canned
• 3/4 C biscuit/baking mix
• 2 t ground cinnamon
• 1 t pumpkin pie spice
• 1/2 t ground nutmeg
• 1 C chopped nuts
• confectioner's sugar
Filling
• 6 oz cream cheese, softened
• 1/4 C No Salt Added butter, softened
• 1 C confectioner's sugar
• 1 t vanilla extract

Instructions

1. In a mixing bowl, beat eggs. Gradually add sugar, mixing well
2. Stir in pumpkin. Mix well
3. In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well
4. Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts
5. Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes
6. Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack
7. For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth
8. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving

http://www.congestiveheartfailurediet.com/pumpkin-cake-roll/