I’ve been on a bit of a breakfast rant lately…hence another breakfast post!
I also found some back up! I feel like I could have written this article myself. A highly recommended read: What a Dietitian Eats
I love steel cut oatmeal but don’t love the time it takes to make in the morning. What a (dietitians) dream it would be to wake up to a delicious bowl of steaming steel-cut oats with no prep work!
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!
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?!
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…
Source: Spilling the Beans
Directions: (they are long but it’s worth it!)
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.
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.
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.
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
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.