Browsing Tag

banana

Uncategorized

Whole Wheat Banana Waffles

May 13, 2013

Banana_Waffle_1

Good morning, friends, and happy Monday! I hope you had a wonderful Mother’s Day and got to spend time with your family. My mom was in town for the weekend, and while the weather wasn’t quite as warm as we had hoped it would be, we managed to spend a lot of time outside working in the yard, going on multiple walks and even taking a nap outside in the yard. Bliss!

A couple years back, Joe and I took our moms out for Mother’s Day brunch in Des Moines and had the absolute worst experience. We waited an hour to get seated and then after placing our order, we waited another hour to get our food. To top things off, the food was cold when it arrived at the table! But since it took so long to get our meal, we decided to just eat the cold food and call it a day. Ever since that Mother’s Day, we’ve sworn off eating out on Mother’s Day. Instead, I’m happy to make breakfast at home. It’s personal, less expensive, and, let’s be honest, healthier, too.

Earlier this month our new neighbor brought us a jar of fresh, real maple syrup he had tapped from his trees up north just days before. We have been looking for a reason to enjoy it for a while now, and Mother’s Day breakfast seemed like the person excuse. Joe isn’t big on pancakes with syrup (he hates how they get soggy) so waffles were our breakfast food of choice, along with cheesy eggs and fresh strawberries. For a great , basic waffle recipe I consulted the Better Homes and Gardens Red Plaid Cookbook and adapted it for my taste, which means adding mashed bananas and cinnamon, a little whole wheat flour for heartiness and a little less butter for health.

Banana_Waffles_2

Whole Wheat Banana Waffles
These waffles get a great crispy texture when you cook them on the higher end of  your waffle maker’s heat range. When making them, I heat my oven on low (about 200°F) and put the cooked waffles in the oven to keep them warm and crispy while I bake the remaining waffles. I think this would also make fantastic pancake batter as well.

Adapted slightly from Better Homes and Gardens Red Plaid Cookbook
Serves 4 to 6 people
Ingredients
Dry Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup almond meal (optional, you can just sub all-purpose if desired)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Wet Ingredients
2 medium ripe bananas, mashed
1 1/2 cups milk
2 large eggs
1 teaspoon vanilla
4 tablespoons butter, melted

Directions
*Heat waffle maker according to manufacturer’s directions.
*Meanwhile, combine all dry ingredients and stir until well combined.
*In a second bowl, combine all the wet ingredients and stir until smooth. Add wet ingredients to try ingredients and stir until combined. Spoon batter (my waffle maker needed about 1/2 cup batter per waffle but it will vary based on the type of waffle maker you have) onto waffle maker and cook according to manufacturer’s directions.
*Serve with desired toppings, such as maple syrup, peanut butter, sliced bananas, and/or Greek yogurt.

Uncategorized

Healthier Peanut Butter & Banana Cookies

May 8, 2013

PB_Banana_Cookies_1

Once upon a time I used to be someone who said that they only wanted to enjoy baked goods in their real, sugary, buttery form. If I was going to have a piece of cake, then gosh darn make it a real decadent piece. Just not too often and only as a special treat. However, Joe and I have found our taste buds changing lately. Joe has never been the one with a sweet tooth (that would be me) but lately I’ve found my sweet tooth fading and my ability to enjoy a super sugary dessert is long gone.

I didn’t talk all that favorably about our cleanse, and I’m afraid that I only highlighted the things that I didn’t enjoy about the experience. However, one of the best things about the cleanse was the removal of all sugar (other that natural sources) from our daily routine. At first I really missed my nightly dark chocolate, but after a couple weeks, I found that healthier treats, like tofu pudding or a little whipped coconut milk with fresh berries was more than enough to satisfy my craving. In fact, after the cleanse ended I went out to buy dark chocolate. But the dark chocolate has sat unopened since I bought it. I just don’t crave it like I once did.

These cookies fall squarely into the “less sweet” dessert classification. I’m not sure they can relaly be called healthy since they do contain their fair share of butter and some regular old sugar, too. But they are not nearly as sweet as a traditional cookie and contain a whole host of good-for-you ingredients like banana, almond meal, oat bran and whole wheat flour. They have a soft, cake-like texture that Joe and I loved and they stay soft and moist for days after baking, similar to banana bread.

I’ve been putting one of these cookies in Joe’s lunch as a treat each day this week and enjoying one after dinner now and again. They also taste great crumbled atop yogurt if you’re looking for a little something special at breakast.

PB_Banana_Cookies_2

Healthier Peanut Butter & Banana Cookies
Makes 18 cookies

Ingredients
1/2 cup (1 stick) butter, melted
1/2 cup creamy natural peanut butter (I used creamy natural from Trader Joe’s)
1 egg
1 medium ripe banana, mashed
1/2 cup brown sugar
3/4 teaspoon banking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup almond meal
1/2 cup oat bran
1 cup whole wheat flour

Directions
Heat oven to 350F. In a large bowl, combine the melted butter, peanut butter, egg, banana, brown sugar, baking powder, baking soda and vanilla. Stir until well combined and smooth. Stir in the almond meal, oat bran and whole wheat flour until well combined.

Spoon dough by heaping tablespoons onto ungreased baking sheet. Press down in a criss-cross pattern with a fork. Bake for 8 to 10 minutes or until golden brown around the edges and puffed up. Cool 10 minutes on baking sheet. Transfer to a wire rack to cool completely.

Happy Baking!
Madison

Uncategorized

Whole Wheat Chocolate Banana Bread

March 18, 2013

Chocolate_Banana_Bread_1

We’ve been switching up our Sunday routine a little bit around our house over the last month or so. You see, mornings are our favorite time of the morning, specifically lazy mornings that include sweat pants, copious amounts of coffee and something a little sweet and extra special for breakfast. The church we’ve been attending has a Sunday night church service for young adults and young families so we’ve been taking things pretty easy around here Saturday and Sunday morning. I swear it makes our weekend feel longer.

Last week I bought way too many bananas at the grocery store. I can’t ever seem to get the number of bananas right each week. One week we run short, the next weekend I buy too many. This week was one of those weekends where I found myself with bananas that were a little over ripe. I froze a couple for smoothies throughout the week, then decided it had been too long since a batch of banana bread had been made. Of course I wanted to mix things up and do something I hadn’t done before. I’ve made plenty of loaves of banana bread, whole wheat even, and I’ve made a few versions of chocolate chip banana bread. But I’ve never made chocolate banana bread until this past weekend.

Joe, being the diligent taste tester that he is, had a slice straight from the oven. Then another for good measure slathered with butter. And another two slices the following day. This stuff is seriously delicious. I found my initial inspiration from Martha Stewart’s recipe for Banana-Chocolate Bread, though my end result only vaguely resembles Martha’s recipe. I used whole wheat flour instead of all-purpose, cut the sugar way back and added cocoa powder and almond flour for texture and flavor.

Nutmeg_Blogging

Nutmeg, who desperately needs a haircut, showed remarkable restraint while I photographed this bread. She asked that I put this photo up as proof of her good behavior. I obliged.

Chocolate_Banana_Bread_2

Whole Wheat Chocolate Banana Bread
Despite the more healthful ingredient list, this loaf is incredibly decadent and rich thanks to the hearty whole wheat flour and an abundance of mashed bananas. I’ve found that I can save a lot of hassle when mashing the bananas by putting them in my mixer and beating them with the paddle attachment for 30 seconds or until smooth. If you don’t have almond meal on hand, feel free to substitute additional whole wheat flour for the almond meal. The resulting loaf should turn out equally delicious.

Ingredients
*1 stick butter, softened
*4 medium over-ripe bananas, mashed
*2/3 cup sugar
*1 teaspoon vanilla extract
*1 teaspoon baking soda
*1/2 teaspoon salt
*2 large eggs
*1 1/3 cup whole wheat flour
*1/3 cup almond meal
*1/4 cup cocoa powder
*2 oz semi sweet chocolate, finely chopped (almost shaved)

Directions
Preheat oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick cooking spray or butter. Set aside.

With an electric mixer, beat butter until smooth. Add in the bananas, sugar, vanilla, baking soda and salt and beat until well combined. Beat eggs in one at a time until just combined. In a small bowl, combine the flour, almond meal and cocoa powder and add to wet ingredients. Beat until just combined. Stir in the chocolate by hand.

Pour mixture into pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan.

Remove from pan and cool completely on wire rack.

Happy Baking!
Madison

Uncategorized

Caramelized Banana Bread

October 3, 2012

I had grand plans about waxing poetic about this rich, full-flavored Caramelized Banana Bread because it’s really as amazing as it sounds. The banana flavor is somehow more banana-y with warm caramel flavor and a crisp, sugar-coated exterior. And as all banana bread should, it tastes better two or three days after baking, once it has had time to sit wrapped in aluminum foil on the countertop. I even used a few slices dipped in egg to make Banana Bread French Toast last weekend. Amazing!

But that’s about all I can say about this banana bread without getting sick to my stomach. Because on Monday, after a work trip, I came down with a horrid case of food poisoning that has knocked me off my feet and has left me eating nothing more than Sprite, butter toast and popsicles for two days straight. This morning I finally felt good enough to have toast with a smear of peanut butter, so progress is being made. But thinking about my favorite foods, like bananas and Greek yogurt just doesn’t have the same appeal that it usually does. I’m hoping to resume to normal eating behavior soon, but in the meantime, you should make this banana bread and enjoy it for me.

Caramelized Banana Bread
Recipe only slightly adapted from Cooking Light, October 2012
Ingredients
*4 tablespoons butter
*3/4 cup brown sugar
*3 medium ripe bananas, sliced
*1/2 cup fat-free buttermilk
*2 tablespoons canola oil
*2 large eggs
*1 cup whole wheat flour
*1 cup all-purpose flour
*3/4 teaspoon baking soda
*1 teaspoon cinnamon
*1/2 teaspoon salt
*1 tablespoon coarse sugar (like Sugar In The Raw)

Instructions
*Preheat oven to 350°F. Line a 9×5-inch loaf pan with aluminum foil or spray with nonstick cooking spray and dust with flour. Set aside.
*Melt the 4 tablespoons butter in a large nonstick skillet over medium high heat. Add the sugar and bananas and cook for 4 minutes. Remove from heat and cool for 10 minutes. Transfer banana mixture into the bowl of an electric mixer and beat for 1 to 2 minutes, until the mixture is well combined and fairly smooth.
*In a small bowl, stir together the buttermilk, oil and eggs.  In a second bowl, stir together the flours, baking soda, cinnamon and salt. Add half the egg mixture to the banana mixture. Beat until just combined. Add half the flour mixture. Repeat with remaining egg and flour mixture, ending with flour mixture. Spoon batter into prepared loaf pan. Top with the coarse sugar. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on wire rack. Makes 15 servings/slices

Happy Baking!
Madison

Banana Sheet Cake

August 4, 2011
Over the past month of marriage, I’ve realized how much more fun cooking has become. Although I could live on smoothies, roasted vegetables and whole grains, it’s been a blast getting to stretch myself in the kitchen again and push myself to come up with meals many nights during the week. 
Typically, desserts have been a bit of trouble spot for me. I love to eat them, probably a little too much, and more often than not, I found myself in the cycle of depriving myself for days only to overindulge every now and again. Joey, on the other hand, has a much better grasp on enjoying desserts in moderation since sweets have never really been his thing. Having someone to keep me accountable, while allowing me to still enjoy something sweet every single night has been a nice switch up from the way it used to be before we got married.
Over the past couple days, we’ve been enjoying slices of this Banana Sheet Cake. The recipe comes straight from my favorite cookbook of all time, The Ultimate Southern Living Cookbook. I don’t think I’ve made a single recipe from this cookbook over the years that hasn’t turned out beautifully. Complicated, sophisticated food it is not. But delicious it is, indeed. 
One of Joey’s biggest requirements for a tasty cake or quick bread is that it be moist. This recipe fits the bill thanks to the addition of mashed banana as well as a can of crushed pineapple. Although the pineapple flavor and texture is barely noticeable, it imparts amazing moisture to this cake that only gets better as the days go by. 
Banana Sheet Cake
Recipe from The Ultimate Southern Living Cookbook (aka my absolute favorite cookbook)
Ingredients
*1 1/2 cups all-purpose flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 cup sugar
*2 bananas, mashed
*1/2 cup vegetable oil
*2 large eggs
*1 (8-ounce) can crushed pineapple, drained

Frosting

*4 oz. cream cheese, softened
*1 teaspoon vanilla extract
*1/4 cup butter, softened
*2 1/4 cups sifted powdered sugar
Instructions
*Preheat oven to 350°F. Lightly grease a 9×13-inch cake pan. Set aside. Combine the flour, baking powder, baking soda, salt and cinnamon in a mixing bowl.
*In the bowl of an electric mixer, beat together the banana, sugar, vegetable oil and eggs until combined. Add in the dry ingredients. Stir in the crushed pineapple. 
*Spoon batter into prepared pan. Bake for 35 minutes or until cake is golden brown and a toothpick inserted in the center comes out clean. 
*Transfer to a wire rack to cool completely. 
*Meanwhile, combine all the ingredients for the frosting with an electric mixer. Beat until smooth and well combined. Spread over cooled cake. Cut into squares. 
Happy Baking!
Madison
Related Posts Plugin for WordPress, Blogger...