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Category: banana

Need I say more?….

I will, just in case the title didn’t convince you to make this!

I actually made this recipe last weekend, but have been too busy to post it, so I have been eating it all week! Which has worked out to your benefit because now I know just how AMAZING this recipe is. I go to bed at night excited to eat it in the morning. It’s definitely a dietitian-approved dessert for breakfast type of meal!

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Once it’s baked I leave a few slices out and throw the rest in the freezer for fabulous weekday breakfasts. I usually prepare it the night before, especially if I am taking a frozen piece out of the freezer. How I eat it depends on if I want something hot or cold in the morning:

Option 1. Put a slice in a glass container, top with berries. Refrigerate. In the morning top up with vanilla/chocolate silk soy milk (or other milk), heat in the microwave until warm. Top with nuts, hemp, flax, chia seeds etc.

Option 2. Put a slice in a glass container, top with berries and fresh/canned peaches (sometimes I pour the canned peach juice in too), top with yogurt, nuts etc.  Refrigerate. It’s ready to go in the am!

Peanut butter and banana sandwiches are, by far, my favorite lunch/breakfast in a pinch. The flavor combo cannot be beat, especially if you have that perfectly ripe banana (the first day all the green is gone). I much prefer slightly under ripe bananas to over ripe…unless they are for banana ice cream!

I always get weird looks when I go to the grocery store because I usually pick 1 banana from  4 or so different bunches, all about 1 day riper than the next. That way every day you have a perfectly ripe banana! …. Yes, I know I’m a crazy foodie… but it’s a good idea right?!

yeated-banana-bread2

By now you may begin to understand my obsession with bananas, so you can only imagine how excited I was to come across this recipe for yeasted banana bread. Before I owned the Spilling the Beans cookbook I used to go to Chapters just to read the recipes in it. I would sit and secretly(or not so secretly) take pictures of all the recipes I couldn’t wait to make, including this one! …. I know, crazy foodie in me coming out again.

This bread is heavenly. You get that delicious, mouth watering, all-consuming smell of freshly baked bread filling your kitchen, and there’s bananas baked right in it!! Toasting it and slathering it in Nutella natural peanut butter just takes it to a whole other level. Plus, it also has beans pureed into the dough to make it an extra satisfying snack that will keep you full longer.

Have I convinced you to make it yet???? … I thought so.

Here’s the recipe…

 

yeasted-banana-bread

Yeasted Banana Bread

Source: Spilling the Beans

Ingredients:

  • 1/4 cup honey
  • 2 tbsp butter (organic, grass fed is best!)
  • 1 cup rinsed and drained canned white beans (half a 19 oz can)
  • 2 large, very ripe bananas
  • 1 large egg
  • 2 + 1/4 active dry yeast (make sure it’s not passed the best before date!)
  • 3 + 1/2 – 4 cups all purpose flour ( I used 1 cup WW )
  • 1/2 tsp salt
  • 3/4 tsp ground cardamon
  • 1 egg lightly beaten with 1 tsp water
  • course sugar for sprinkling (optional)

 

Directions: (they are long but it’s worth it!)

  • Turn the oven on to it’s lowest temperature and let it heat for 5 min, and then turn it off
  • Melt the honey and butter in a small saucepan; let cool briefly
  • Puree the bananas, beans, and honey mixture in a food processor, add the egg and process until smooth
  • Transfer to a large bowl, sprinkle the yeast over top and stir well
  • Add one cup of flour to the banana mixture and stir until well combined, add another cup of flour, the salt, and the cardamon and mix well. Continue adding flour, when the dough becomes too stiff to stir turn it out onto a clean counter top and knead it. Keep adding flour until the dough is smooth and not as sticky (it will be a little stickier than the standard yeast dough)
  • Wash, dry and lightly oil the bowl. Place the dough in the bowl and turn to coat with oil. Cover with a clean, damp tea towel, and let rise in the oven until the dough is doubled in bulk, about 1.5 -2 hours (but check it earlier just in case!)
  • When the dough has risen, divide it into 3 equal portions. The dough will deflate a lot by itself but don’t hasten or further that – you want it to stay light.
  • With floured hands, form a piece into a long, thin rope (once you have it roughly oblong, hold it up and squish it down vertically – like your trying to squish water out of a rope). You’ll want each piece to be about 15 inch long.
  • Braid the ropes together, and carefully transfer the bread to a well buttered baking sheet, tucking the frayed looking ends under
  • Preheat the oven to 350 F about 45 min after this point
  • Cover the braid with a piece of parchment or oiled plastic wrap and let rise for another 1 – 1.5 hours. The dough should yield softly if you press a finger into it, and the indent should remain
  • Brush the egg wash over the bread, then sprinkle generously with course sugar (if using)
  • Bake the bread for 40-45 min in the preheated oven, until golden, when gently lifted it should sound hollow when taped on the bottom. The bottom crust will become quite browned.
  • Cool on a wire rack

ENJOY!! :)

This a great recipe for a lazy Sunday around the house, let me know how it turns out if you make it! I love to hear about your kitchen adventures.

Lent started this week on Ash Wednesday, February 13. According to Wikipedia, lent is traditionally described as lasting for forty days, in commemoration of the forty days Jesus spent fasting in the desert before the beginning of his public ministry. During Lent, many of the faithful commit to fasting or giving up certain types of luxuries as a form of penitence. Mardi Gras is actually french for fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season starts.

banana icecream

Two of my best friends and my sister have decided to give up added sugar and ultra processed foods for lent. So, I decided to make this post just for them! I love banana ice cream. The texture and creaminess is perfectly delicious. This is a great healthy treat, without any added sugar if you skip the chocolate chips.

Banana ice cream is a perfect excuse to use up all those bananas in the freezer. I was getting a little tired of plan ol’ banana bread (besides my delicious coconut banana bread of course).

If you already have bananas in the freezer (avoid totally black ones — save those for the coconut banana bread), thaw them just enough so you can remove the peel and chop them up and throw them back in the freezer until solid again.

Enjoy!

banana ice-cream

Chocolate, Peanut Butter, Banana “Ice Cream”

serves 1

INGREDIENTS
  • 1 very ripe (but not black) banana, peeled & chopped into ~1/2 inch wide chunks
  • 1 tbsp cocoa
  • 1.5 tbsp peanut butter (use the real stuff)
  • Cinnamon, to taste
  • 1/4 tsp vanilla
  • Milk (or milk alternative), just a splash
  • Chocolate chips (optional)
  • Walnuts (optional) 

DIRECTIONS

Place chopped banana into container and freeze until solid. (I just keep bananas stock piled like this in the freezer for when those banana ice cream cravings hit.)

Once frozen, place the banana in a food processor. (Make sure the chucks aren’t frozen together. Chilling the blade and bowl of the processor in the freezer for ~10 minutes helps the ice cream form better too).

Add cocoa, PB, cinnamon, and vanilla. Pulse several times, scrapping down the sides as needed,  the mixture will start to look like gravel. Pulse a few more times and add a small splash of cold milk and pulse/blend until you reach ice cream like consistency. Top with chocolate chips and/or chopped walnuts or your favorite ice cream toppings. For an extra sweet treat add honey or maple syrup along with the other ingredients in the beginning.

If you over blend it and it gets too soft, just freeze it again and then pulse it a few times in the processor.

Serve immediately.

Coconut Banana Bread

4 COMMENTS

Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).

Recipe Adapted from: Cooking Light

Yield: 1 loaf, 16 servings

Ingredients

  • 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup olive or canola oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt or Greek yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.

Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.



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