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one-bowl-banana-bread

1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!

Serves 10.

PREP TIME: 10 MIN – COOK TIME: 50 MIN

Courtesy of 101 Cookbooks

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Harvest Breakfast Cookies

Yield: 56-60

 
1 mashed banana
1 1/2 cup pumpkin puree
4 medjool dates, chopped
2/3 cup spelt flour
3/4 cup wheat germ
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/4 cup honey
1 cup oatmeal
1 cup shredded unsweetened coconut
1 cup raisins

Instructions

  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree, dates, spelt flour, wheat germ, cinnamon, ginger, nutmeg, baking soda, vinegar and honey in a mixing bowl.
  2. Gently fold in the oatmeal, shredded coconut, and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to shape them as you’d like.
  3. Bake for 12-14 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
  4. These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

Adapted from Detoxinista

Pumpkin Honey Wheat Muffin

Yield: 24

1 cup raisins
3 cups whole wheat flour or spelt grain flour
1 cup packed brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups canned pumpkin puree
2 very ripe bananas
1/2 cup honey or 1/4 cup honey and 1/4 cup organic brown rice syrup
1/2 organic molasses
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

In a large bowl or Kitchen Aid mixer, stir together the whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Place in eggs, pumpkin, bananas, honey, and molasses. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 1/8″ from the top.

Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

The combo of the banana, pumpkin, molasses and honey will make this a very rich, moist, hearty and healthy muffin. The pumpkin, molasses, and raisins add a combo of vitamins like Vitamin A, B3, B4. B6 and iron, plus the walnuts add Omega-3s and protein.