Blueberry Banana Bundt Cake

I like being resourceful in the kitchen, and when I notice ingredients are at the end of their shelf life, I try my best to turn them into a last minute wonder.  I had a couple of bananas and bowl of blueberries that were reaching the end of their prime, so I decided to baked them into a delicious breakfast cake.  I got the recipe from Superfoods RX, but made a couple of substitutions based on what I had in my pantry.  I was a little wary of this cake because there is not that much sugar and no butter, but it was delicious!  Perfect to have in the morning with a cup, or two, of coffee.

Blueberry Banana Bundt Cake 

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/4 cup cornmeal

1/2 teaspoon salt

1 cup mashed banana

1/2 cup light brown sugar

1 egg

1 egg white

2 tablespoons olive oil

1 1/2 cups half and half

1 tablespoon vanilla

2 tablespoons lemon zest

1 cup blueberries

1 cup dried blueberries

turbinado sugar

Preheat your oven to 350 degrees.  Butter or oil a bundt cake pan.

Sift together the flour, baking powder, baking soda, and cinnamon in a large bowl.  Stir in the cornmeal and salt with a fork.

In a separate bowl add the bananas, brown sugar, egg, egg white, vanilla, olive oil, half and half, lemon zest and mix with a spoon until it is all combined.

Pour the wet mixture into the dry ingredients and carefully mix.  Add both types of blueberries and mix gently until it is barely incorporated.  The trick is to be gentle and not over mix.

Pour the batter into the cake pan and sprinkle some turbinado sugar on top.  Bake for 55 minutes.

Let the cake cool for a couple of minutes before you try to take the cake out of the pan.  Place a plate on top of the cake and carefully flip.  The cake should come right out!  Good luck and good eats.

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Banana Honey Peanut Butter Ice Cream

I am pleasantly surprised and obsessed over this healthy ice cream recipe made mostly from BANANAS.  When you freeze and then blend bananas, they form a really creamy consistency that mimics ice cream.  Add in peanut butter for some flavor and added decadence and almond milk for a smooth texture.  Simple as that!  I froze the bananas then blended them, then immediately ate the ice cream.  However, after blending, you can put the ice cream back in the freezer to make it a firmer consistency.  As opposed to the soft serve consistency I had… I just was not patient enough to wait!

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream (for one)

2 bananas

1 tablespoon peanut butter

1 tablespoon honey

2 tablespoons almond milk

Cut the banana into slices and place in a plastic bag.  Freeze for 3 or more hours, until it is completely frozen.

Place the bananas in a food processor or blender.  Add the peanut butter, honey, and almond milk.  Blend until smooth.  Enjoy!

 

Double Honey Banana Cereal

Another cereal recipe!  This may be my favorite one so far because it has banana chips in it.  You could even make it a double honey double banana breakfast by adding slices of fresh banana on top!  It takes around one hour to prepare.

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Double Honey Banana Cereal (12 1/2 cup servings)

3 cups Kashi Honey Sunshine Cereal (don’t you love the name?)
2/3 cup unsweetened shredded coconut
5/4 cup banana chips
2 tablespoons olive oil
1/2 cup honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg white

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white. Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy. Add to the cereal mixture and mix so it coats everything.

Spread it on the lined baking sheet. Bake for a total of 50-55 minutes. Halfway through rotate the pan.

It is done when the cereal is dry to the touch and lightly browned. When you take it out of the oven let it cool before you break it into clusters.

 

Banana Oat Snacks

I could not decide what to call these little oat cakes.  The recipe I used labeled them as Oatmeal Breakfast Cookies  but since they are so healthy I thought the word cookie was misleading.  A perfect snack, I top mine with a little bit of peanut butter, but I imagine honey or chocolate spread would work just as well.  You could also add chocolate chips or raisins to the batter.  I would compare them to bite sized banana bread, and the oats add a wholesome bite.  Next time I think I will add in some vanilla, or cinnamon for added flavor.  Did I mention you can make them in less than 15 minutes?

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Banana Oat Snacks (makes 12)

2 ripe bananas

1 cup oats

1/2 cup unsweetened shredded coconut

Preheat your oven to 350 degrees.

Mash the bananas in a bowl.  Add in the oats and coconut, mix until incorporated.

Scoop onto lined baking sheet.  Press on the dough to flatten slightly.  Bake for 12 minutes.  Easy as that!

Walnut Banana Bread

This is the same recipe I used for the Chocolate Banana Bread Muffins except I omitted the chocolate chips, added chopped walnuts to the top, and actually baked it in a loaf pan (which I recently acquired).  Not only is this very easy to make, but it is a perfect way to use up those bananas way past their prime.  This recipe is from The Nibble.

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Walnut Banana Bread

1/3 cup salted butter at room temperature

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup honey

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 cup roughly mashed bananas (I used two large ones)

1 tablespoon vanilla

1 large egg

1/2 cup Greek plain yogurt

chopped walnuts to sprinkle on top

Pre-heat the oven to 350 degrees.  Butter your loaf pan.  Sift together the flour, baking powder, and baking soda in a medium size bowl.

Cream the butter, honey, sugar, salt, and cinnamon together in a large bowl.  I used an electric hand held mixer.  Add the bananas and vanilla at medium speed and mix until it looks broken.

Add the egg, medium/ low speed, and mix until just incorporated.  Turn the speed to the lowest setting and slowly add the sifted dry ingredients.  Add the yogurt and fold in with a spatula.  It is VERY important to not over-mix in these last couple of steps.  You want to keep the mixture as light as possible!

Spoon the batter into the loaf pan and sprinkle on the nuts.  Bake until a toothpick comes out clean.  It took me ~49 minutes.  Wait another 5 minutes before taking the bread out of the pan.  Enjoy!

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Chocolate Banana Bread Muffins

This is by far the best recipe for banana bread muffins I have ever made!!!!  Usually banana based goods can get really dense and compact, but these maintain a light and fluffy texture.  Chocolate chips make this breakfast all the more decadent 🙂  I used a recipe from The Nibble.  Supposedly, Pichet Ong, a famous pastry chef, calls this “The Best Banana Bread” and I agree 100%.

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Now, since I do not have a loaf pan (I know I need to buy one) I made muffins instead!  This recipe makes one loaf of banana bread or 12 muffins.  If you decide to make the loaf click the link above for different baking instructions.

Chocolate Banana Bread Muffins

1/3 cup salted butter at room temperature

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup honey

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1 cup roughly mashed bananas (I used two large ones)

1 tablespoon vanilla

1 large egg

1/2 cup Greek plain yogurt

1 1/2 cups of semi-sweet chocolate chips

Coarse sugar for sprinkling on top ( I used turbinado raw cane sugar)

Pre-heat the oven to 350 degrees.  Line your muffin tin with liners.  Sift together the flour, baking powder, and baking soda in a medium size bowl.

Cream the butter, honey, sugar, salt, and cinnamon together in a large bowl.  I used an electric hand held mixer.

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Add the bananas and vanilla at medium speed and mix until it looks broken.  See picture below.

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Add the egg, medium/ low speed, and mix until just incorporated.  Turn the speed to the lowest setting and slowly add the sifted dry ingredients.  Add the yogurt and mix for only ~5 seconds.  Using a spatula, fold in the chocolate chips gently.  It is VERY important to not over-mix in these last couple of steps.  You want to keep the mixture as light as possible!

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Spoon the batter into the muffin tins and sprinkle on the coarse sugar.

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Bake until a toothpick comes out clean.  It took me ~32 minutes.   Cool the muffins for 10 minutes before you take them out of the tray.  Then savor every bite of the scrumptiousness!

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Healthy…Ice Cream?

Bananas and peanut butter are one of my favorite pairings and tonight I made them into ice cream.  Surprisingly, it was very creamy and smooth without any dairy!  My sister did not believe there was no added sugar or cream… it was that good.  I used a recipe from Two Peas and Their Pod, but added a little more peanut butter than the recipe called for.

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Banana and Peanut Butter Ice Cream (4 servings)

4 bananas (make sure they are ripe)

4 tablespoons peanut butter

Cut the bananas into small pieces and place them into a zip-ploc bag.   Place them in the freezer for around 2 hours.

Place the frozen bananas into a blender or food processor.  Puree until it forms a creamy smooth mixture.  Add the peanut butter and mix again until it is incorporated.  Put the mixture into a tupperware container and freeze until it reaches your desired consistency.

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When I scooped mine out I decided to add a couple of chocolate chips as a reward for eating well.

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So, here is to starting 2014 with healthier eating and hope you like it!