So Much To Make: banana

Showing posts with label banana. Show all posts

Tuesday, August 29, 2017

Flourless Banana Protein Muffins

Want the perfect pre-workout pick-me-up? How about the ideal recovery snack? Or maybe you just want something yummy that you won't feel like you need to run 5 miles to make up for eating. ;-)

I made two batches of these--with half of them as mini-muffins and half as full-size, so 72 muffins in all. SEVENTY-TWO. And do you know how long they lasted in my home (which includes 1 man and 2 teenage boys)?? Less than 24 hours! I didn't know if I should be horrified or flattered.

And here is all the math from my experience made into an imperfect equation for my Algebra 1 student:

72 muffins / 3X < 24hrs = 0

Therefore, the muffins were consumed at a rate of 3+ muffins/ hour. So my husband and two sons each ate an average of 1/hour for 24 hours. Of course, my younger 2 kids and I ate a few. And my husband and sons were gone on a camping trip for the first 18 of those 24 hours, so the math gets complicated. But, what isn't complicated is the recipe. So we will move on to that.

Flourless Banana Protein Muffins
Makes 24 Regular/ 48 Mini Muffins

INGREDIENTS:
2 Ripe Bananas
1 Cup Peanut Butter
1/2 Cup Honey
2 Eggs
1 Scoop Vanilla Protein Powder (I like THIS kind, and THIS kind)
1/2 Teaspoon Baking Soda
1 Cup Chocolate Chips (mini work best)

DIRECTIONS:
1. Preheat oven to 350.
2. Grease/ line muffin pans
3. Blend all ingredients except chocolate chips in blender or food processor
4. Stir in chocolate chips
5. Fill muffin cups 2/3 full. Bake 11-13 minutes for mini-muffins; 14-16 minutes for regular muffins.

Wednesday, January 13, 2016

Banana Bread Cookies

Creativity in the kitchen so often arises out of necessity, am I right?? In the case of these cookies, I NEEDED something sweet. However, my husband and I have sworn off refined sugars and flours for the month of January, so my sweet tooth was not easily appeased.

I had some bananas sitting on the counter that I was guarding with my life so they would ripen enough to use in my sugar-free-sweet-treat-making endeavors. Finally they began to turn brown, and I set to work.

Now I know that raisins in cookies are not enjoyed by all. Usually you love'em or hate'em. I am in-between. I love them if they are soft and don't break up the uniform texture of the cookie too much. I hate them if they are hard. I think the Love'em camp would be larger if more cookie chefs took the time to plump their raisins in water before adding them to recipes. Sun-Maid has figured this out and has done it for you with their Baking Raisins, available at grocery stores or on Amazon.

You can also measure out your raisins, cover them with boiling water, and let them sit for about 10 minutes. Then drain off the water (but don't squeeze the raisins), and they are ready to add to your baking!

But if you absolutely hate raisins in any form or fashion, leave them out. These cookies can stand on their own, with our without the addition of raisins!

Banana Bread Cookies

Ingredients:

2 cups whole-wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, softened

1/2 cup coconut oil, softened

1/2 cup honey

2 eggs

3 very ripe bananas, mashed well

3 cups rolled oats (oatmeal)

1 cup baking raisins (raisins soaked in hot water 10 minutes, then drained), optional

1 cup chopped pecans, optional

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment, silpat, or coat with cooking spray.

2. In a medium bowl, whisk flour, baking soda, salt, and cinnamon together. Set aside.

3. In a large mixing bowl, beat butter and coconut oil until smooth. Add honey and beat well. Beat in eggs.

4. Add 1/2 flour mixture to wet mix. Mix in bananas, then add remaining flour mix. Stir in oatmeal, raisins and pecans.

5. Place rounded teaspoonfuls onto prepared baking sheets. Bake 10 minutes, until edges just begin to brown and tops no longer look wet. Cool, then store in airtight container.

Participating in these link-ups.

Sunday, March 15, 2015

Butternut Squash and Banana Chocolate Chip Cookies

I've had a couple of small butternut squashes sitting in the fruit basket on my counter for at least 2 months. I've been told these vitamin rich veggies can be stored for up to a year, but I was ready to use mine. I also had a couple of very ripe bananas that needed to be used. And, I needed to make cookies. (Yes, needed). Chocolate chip cookies, to be precise.

So after looking over some pumpkin and banana cookie recipes, I came up with this one. I LOVE feeding my family treats that I can feel good about, and this cookie recipe definitely qualifies! It has 2 full cups of butternut squash puree, which provides a whopping 874% of the USDA recommended vitamin A needs, plus high quantities of vitamin C and potassium--which is also boosted by the banana! Even after you divide those vitamins among all the cookies, each one is still going to be pretty darn full of redeeming health value!

In case you are new to using a butternut squash in your cooking, I will walk you through the process of making the raw squash into puree you can bake with.

Slice the raw squash in half lengthwise. Using a knife and/or grapefruit spoon, clean out the seeds and stringy membranes.

Preheat oven to 350°. Place 1/4 cup water on a foil lined baking sheet. Place squash face-down on the foil. Bake 45 minutes, or until soft. Remove and cool to touch.

Use a paring knife to peel the squash. Put the peeled squash in a blender or food processor.

Blend the squash until smooth.

For this recipe, you'll need a total of 3 1/2 cups of squash and banana combined. My cookies had 2 cups of squash and 1 1/2 cups banana (or 2 medium). If you have less squash and more banana no problem! Your cookies will have a stronger banana flavor but will still be great! The squash has a mild, nutty taste that makes the cookies taste more rich. Both the squash and the banana ensure a moist texture.

Now, on to the cookie recipe:

Butternut Squash and Banana Chocolate Chip Cookies

Makes 5 dozen cookies

Ingredients:

1 cup butter, softened

1.5 cups sugar

1 cup brown sugar

3 eggs

2 cups butternut squash puree

1 1/2 cups pureed banana (2 medium bananas)

2 teaspoons vanilla

6 cups flour (I used 4 cups all purpose, 2 cups whole wheat.)

2 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2-3 cups chocolate chips

Directions:

1. Preheat oven to 375°. Prepare baking sheets with silicone mats, parchment, or cooking spray.

2. Using an electric mixer, beat butter and sugars until smooth. Add eggs and mix well. Mix in squash, banana, and vanilla until smooth.

3. In a separate large bowl, whisk together flours, baking powder, baking soda and salt. Add this to wet mixture and stir well. Stir in chocolate chips.

4. Drop by rounded tablespoons onto baking sheets. Bake 9-11 minutes, or until light brown around bottom edge.

Unlike traditional chocolate chip cookie dough, this dough is more wet. It will still stick together on a spoon, but is sticky to touch. Since squash have varying moisture content, the amount of flour you need may vary slightly each time you make these.

Here you see how the cookie dough balls look before baking.

And here, baked to scrumptious perfection, right out of the oven.

Participating in these link-ups.

Thursday, October 30, 2014

Cinnamon Chip Banana Bread

This week was my son's last week of 8th grade football. As a mom, I am scared everyday when I send my kids out the door. They face so much in school. I love seeing them grow amid the challenges that come with early adolescence, but I do a fair amount of worrying, too.

You'd think that having a son in football would only add to the worries, but amazingly it didn't. Picking my sweaty (and smelly!) son up after 2 hours of practice every day was nothing but a positive experience. When I asked how his day went, he'd reply, "Great!" When I asked how football went, he'd say,"Fun!" He'd then tell me about what he'd learned that day in class and on the field. I'd share with him some of my junior high and high school experiences that related. And when we got home (after a snack), he'd get right on his homework. He has been managing his time so well because he has had to.

At his football games, I never once heard a coach be anything but constructive and positive. His coaches would put their arms around the boys individually to offer advice. More than once, my son told us about specific praise from a coach for improvement in his playing skills.

So for this last week of football, I wanted to do something special for his two main coaches. And, being from the South, I show pretty much any emotion (be it gratitude, grievance, or sympathy), with food.

Since I had 7 bananas to use, I decided a loaf of cinnamon chip banana bread would be appropriate.

I had just enough batter to make two large loaves (one for each of his coaches) and two tiny loaves (so my kids didn't feel jipped).

We loved it, as I'm sure the coaches did. And you will, too!

Here's the recipe:

Cinnamon Chip Banana Bread

Makes 2 loaves

Ingredients:

7 ripe bananas, mashed

4 eggs

2 scant cups sugar

1/2 cup oil

1/2 cup sour cream

4 cups flour (I did half whole wheat, half white)

1 teaspoon baking soda

2 teaspoons salt

2 teaspoons baking powder

1.5 cups cinnamon baking chips

Directions:

1. Preheat oven to 350°. Prepare two loaf pans with cooking spray and flour.

2. Mix bananas, eggs, sugar, and oil well with an electric mixer. Stir in sour cream.

3. In a separate bowl, mix flour, soda, salt, and baking powder. Stir well into wet mixture. Stir in cinnamon chips.

4. Bake 50-60 minutes, until tops no longer look wet and return to shape when touched.

This post is partying at these link-ups.

Thursday, July 24, 2014

Pocket Power Pancakes

I have a friend who is training for his first Ironman Triathlon. Wow! I feel both inspired and tired just thinking about that. He told me he had been doing some experimenting in the kitchen to come up with a "pancake" he could eat while training that would have wholesome ingredients, good taste, and be easy to take along. Could I help him in his quest? I was willing to try. And I am so excited with the result!

I have run 3 marathons and have participated in other endurance races and events, so I have some experience with the challenge of fueling up while you are taxing your body. I have used gels, sauces, gummies, bars, and waffles. I think Clif Bars are my across-the-board favorite bar for taste. But they can be too much bulk in my belly if I'm running or riding hard. I recently tried the Honey Stinger Waffles. These are tasty and didn't bother my stomach during a hard run. But they are pricey--about $1.50/each retail.

I wanted to make a fuel-up treat that would be easy on the stomach, taste like REAL FOOD (and be made from it), and fit in your pocket. I didn't succeed right away, but after a couple of tweaks, we had a winner!

These are truly quick and easy to make. Even the baking-challenged can make pancakes, right? That's all it takes!

Here is the ingredient nutrition fact break down. The chocolate chips are optional. They make them prettier, but aren't needed for taste. My pickiest child preferred them without the chocolate drizzle.

Here 's the how-to:

(Recipe follows)

Put all dry ingredients in food processor. 1 cup rolled oats, 1/3 cup milled chia seeds, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon sea salt

This is the only ingredient you may not have on hand regularly. I bought mine at Fred Meyer (a Kroger company grocery store). They are also available on Amazon here.

Process the dry ingredients a bit--just enough to break up some of the oats and blend the ingredients.

Add one banana, 1/3 cup honey, and 1/3 cup coconut oil.

Process a bit more, and you are ready to cook!

Heat a griddle or non-stick frying pan to medium-low heat. I used my 1.5 Tablespoon scoop to make each one the same size; a heaping tablespoon would be about right as well.

These won't spread out like pancakes on their own. Drop the spoonful onto the griddle and then flatten it with the back of the spoon to about 3" in diameter. Cook about 2-3 minutes/side. This will vary from griddle to griddle.

Totally looks like sausage patties, huh? They are seriously yummy. The banana and coconut oil keep them moist and, along with the cinnamon, make them taste delicious!

To add the drizzle: Melt 1/3 cup of chocolate chips (white, semi-sweet, or milk), in a microwave dish, stirring every 30 seconds until smooth. Spoon the melted chocolate into the bottom corner of a plastic sandwich baggie. Snip a small hole in the corner, then drizzle the Power-Cakes. I store mine in the refrigerator. They are delicious and moist right out of the fridge!

Here are some of the semi-sweet drizzled batch.

I wrapped them up and put them in the fridge.

Easy to take on your next workout! You'll look forward to fueling up!

Pocket Power-Cakes

Makes 16

Ingredients:

1 cup rolled oats

1/3 cup milled chia seeds

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 medium banana

1/3 cup coconut oil

1/3 cup honey

1/4 cup chocolate chips (optional)

Directions:

1. Place dry ingredients (except chocolate chips) in a food processor. Process a few seconds, just cutting up oatmeal a bit (not fine).

2. Place wet ingredients into food processor on top of dry ingredients. Process until well incorporated.

3. Heat griddle or non-stick frying pan to medium-low heat. Scoop batter in heaping tablespoons onto griddle, spreading each scoop to form a 3-inch circle. Cook about 2 minutes per side. Remove and cool.

4. In a microwave-safe dish, heat chocolate chips, stirring every 30 seconds until smooth. Spoon melted chocolate into the bottom corner of a plastic sandwich bag. Snip a small hole in the corner with scissors. Drizzle the tops of the Power-Cakes.

5. Store covered in the refrigerator.

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