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Orange Banana Smoothie | alidaskitchen.com

Orange Banana Smoothie

This Orange Banana Smoothie recipe features a simple and delicious fruit flavor combination, along with protein-packed Greek yogurt, and takes only minutes to make! 

Orange Banana Smoothie | alidaskitchen.com

Every morning I wake up early to go on a long run before the chaos (i.e. kids wake up!) Then the usual morning routine begins to get everyone breakfast, dressed and ready for school. Of course this means that sometimes I end up missing my own breakfast because, well…life happens. However this easy Orange Banana Smoothie recipe that takes only a minute to make (and is super delicious) is just what I need to start my mornings right!…

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Chocolate Banana Smoothie | alidaskitchen.com

Chocolate Banana Smoothie

Chocolate Banana Smoothie is an easy recipe made with two ingredients to yield a frothy, delicious smoothie! Thank you to TruMoo for sponsoring this post.

Chocolate Banana Smoothie | alidaskitchen.com

National Chocolate Milk Day is coming up on September 27th. To celebrate, I whipped together one of my favorite recipes using chocolate milk ~ a Chocolate Banana Smoothie!  It is simple, quick to make and tastes like dessert!…

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Strawberry Banana Smoothie | alidaskitchen.com

Strawberry Banana Smoothie

For a quick and healthy breakfast, this easy Strawberry Banana Smoothie recipe is thick, creamy and delicious! {gluten free}  

Strawberry Banana Smoothie | alidaskitchen.com

This Strawberry Banana Smoothie has been my little taste of sunshine this winter.   Bursting with juicy fresh strawberries, bananas and a protein boost from Greek yogurt, it is easy to make and always delicious!   The strawberry and banana combination is always a favorite and when whipped into a smoothie, becomes perfect for busy mornings, any time on-the-go or for an afternoon snack pick-me-up!…

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Healthy Coconut Banana Cookies | Alida's Kitchen #recipes #SundaySupper #ChooseDreams

Healthy Coconut Banana Cookies #SundaySupper #ChooseDreams

Healthy Coconut Banana Cookies are chewy, fruit-filled cookies made without any added sugar or butter.  They are vegan, nut free and can be gluten free.   

Healthy Coconut Banana Cookies | alidaskitchen.com

This recipe for Healthy Coconut Banana Cookies recipe is inspired by one of my favorite healthy cookie recipes – Healthy Banana Cookies.  These cookies are naturally sweetened with dates and bananas, which is always a delicious combination.  I decided to give that recipe a coconut twist by using coconut oil and adding some coconut.  Coconut was such a tasty addition that goes so well with the banana.  …

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Mocha Smoothie | alidaskitchen.com #recipes #smoothie #BreakfastEssentials

Mocha Smoothie

 This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Nestle, but all my opinions are my own. #pmedia  #BreakfastEssentials http://my-disclosur.es/OBsstV

Kick start your mornings in minutes with chocolate and coffee in this delicious, and easy to make Mocha Smoothie. 

Mocha Smoothie | alidaskitchen.com #recipes #smoothie #BreakfastEssentials

With school coming to an end and early morning summer camps on the horizon, I wanted to come up with a wake-me-up breakfast  that can be made quickly and enjoyed on the go.  Since coffee is already a mommy essential, I was on a mission to create a coffee-inspired smoothie.   …

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Almond Butter Oatmeal Breakfast Cookies | alidaskitchen.com #recipes #vegan #breakfast #cookies #mybloom #spon

Almond Butter Oatmeal Breakfast Cookies

Almond Butter Oatmeal Breakfast Cookies are a healthy breakfast treat made with simple, wholesome ingredients such as bananas, almond butter, and oatmeal. {vegan}

We are always looking for quick and easy breakfasts – something healthy that can be eaten on-the-go. And when that means eating (healthy) cookies for breakfast, even better! When I stumbled upon these vegan breakfast cookies, I could not get to the kitchen fast enough to whip up a batch. Almond Butter Oatmeal Breakfast Cookies are really easy to make, using ingredients commonly found in the pantry. They taste even better the second day (or third, if they last that long). Since they are so moist and chewy, I stored them in the refrigerator. They were really tasty chilled as well! From the bananas to the oatmeal to the almond butter, Almond Butter Oatmeal Breakfast Cookies are like a healthy bowl of oatmeal in cookie form….

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Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

Avocado Green Smoothie {health key™ system}

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Avocado Green Smoothie is a nutritious, vegan smoothie made in minutes.  Combining fresh fruits and vegetables, this healthy pick me up is a delicious way to get your little ones to eat their veggies!

Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

The other day I went to my local Rainbow Foods to pick up some produce.   Their cored, fresh pineapple is a favorite, and a welcome addition to our diets as we make an effort to increase our fruit and vegetable intake after the New Year.  As I continued shopping the produce section, I noticed little tags that said ‘organic,’ ‘gluten free,’ and ‘vegan.’  I learned this was part of their health key™ system, which is a wellness program designed to simplify your shopping experience and make it easier to select healthier foods….

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Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles are made with buttermilk, whole wheat flour and sweetened with mashed bananas.  They are a delicious and healthy way to enjoy chocolate for breakfast!

While usually a pancake house, we recently branched out into the world of waffles with Sunbutter Wafffles.  I was excited to find these Chocolate Banana Whole Wheat Waffles because the flavor is similar to my everyday oatmeal – cocoa powder and naturally sweetened with banana.   The chocolate and banana are subtle, yet together with the buttermilk, produce a wonderful breakfast treat.  These waffles are delicious and are a welcome addition to our breakfast rotation!…

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Healthy Banana Mango Smoothie | alidaskitchen.com

Healthy Banana Mango Smoothie

 

Healthy Banana Mango Smoothie

This Healthy Banana Mango Smoothie is a thick, frosty, fruity smoothie with a protein boost from Greek yogurt.  I often add ground flaxseed for additional health benefits.   

Ever since I made my Diet Mixed Berry Smoothie recipe, I have been on a real smoothie kick.  While I have enjoyed coming up with several different recipes, I think this Healthy Banana Mango Smoothie recipe is my favorite.  When made with a perfectly frozen banana and chilled mango, this smoothie whips up to the consistency of soft serve ice cream….

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healthy whole wheat banana buttermilk muffins

Banana Buttermilk Muffins

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

a healthy banana buttermilk muffin recipe

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins  may quickly take the top spot, if they haven’t already.  Within the first week of making the first batch, I had to make another…and another!  It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them.  Fortunately, they are super quick and easy to make!  The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

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chocolate banana brownies

Chocolate Banana Brownies

 Chocolate Banana Brownies are so rich and fudgy,  you would never guess they are low in fat (and can be made vegan)!
  Chocolate Banana Brownies | alidaskitchen.com
I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today.  These Chocolate Banana Brownies were at the top of the list.  A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)?  Yes please!
  Chocolate Banana Brownies | alidaskitchen.com

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat.  There are also no eggs in this recipe.  Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods.  Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies
 
Author:
Yields: 13x9-inch pan of brownies (see note for servings)
Ingredients
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 2 cups packed brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.
Notes
Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.

Source: About.com

Have more overripe bananas?  Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies

 

chocolate-banana-brownies-pin

Healthy Banana Cookies - vegan, no added sugar and nut free | alidaskitchen.com

Healthy Banana Cookies

 Healthy Banana Cookies are a chewy, fruit-filled cookie made using some of my favorite foods – oats, dates and bananas.  They are made from simple, wholesome ingredients, have no butter and added sugar, thus making them a healthier choice.  I love the simplicity of these cookies and have to admit these cookies made a delightful breakfast!  These Healthy Banana Cookies also happen to be dairy free and can be gluten free.

I have had this at the top of my ‘to make’ pile for months just waiting for some super ripe bananas.   While we always have plenty of super ripe bananas in the house, they’re typically reserved for Pumpkin Banana Muffins or Pumpkin Banana Pancakes (or Strawberry Banana Pancakes once strawberry season hits).  Fortunately, I was a muffin and pancake making machine in advance of our new baby’s arrival, stocking the freezer full of Adam’s favorite banana goodies.  With a stocked freezer and 3 very ripe bananas, it was finally my opportunity to try these Healthy Banana Cookies!

Healthy Banana Cookies
 
Yields: approx. 24 cookies
Ingredients
  • 3 very ripe bananas
  • 2 cups rolled oats (old-fashioned or quick cooking work fine)
  • 1 cup (8 ounces) pitted dates, chopped
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large bowl, mash bananas. Add oats, dates, oil, vanilla and cinnamon, and mix well. Let sit for 15 minutes.
  3. Drop dough by rounded teaspoonful onto prepared cookie sheets. [Note: the cookies don't spread so you may want to shape them a bit]
  4. Bake cookies for 20 minutes, or until they are golden brown. Let cool on cookie sheet for 5 minutes and then move to a wire rack to cool completely.
Notes
These are best enjoyed the day after baking.

Coincidentally, this is also the first month of the Eating the Alphabet Healthy Recipe Challenge for 2013, hosted by Brenda of Meal Planning Magic.  Each month, several bloggers will focus on healthy recipes featuring fruits, vegetables grains or legumes, from a couple different letters (this month it is A or B).  I thought Healthy Banana Cookies would be the perfect healthy recipe to start off this fun series.

Pumpkin Banana Muffins

Pumpkin Banana Muffins

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. 
Pumpkin Banana Muffins | alidasktichen.com
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value.  The pumpkin and banana make for a moist muffin, so not a lot of oil is needed.  I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit.  He loved school and was welcomed home with his favorite treat.  It is safe to say, he had the best day!

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins
 
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
  • 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups.
  6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12:  I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand.  All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Pumpkin Banana Muffins {alidaskitchen.com}

Source: Pumpkin Banana Bread

healthy buttermilk banana bread pancakes

Banana Bread Pancakes

I love having extra bananas around the house because inevitable it means they will be made into something yummy.  In this instance, I turned them into Banana Bread Pancakes.  I have been looking for a good banana pancake recipe for years and, as usual, have never found what I was hoping for.  I decided to modify my go-to pancake base recipe, mix a few things up, go heavy on the bananas and see what happens.  The result are a healthy banana pancake that tastes just like banana bread.   They are delicious plain (that’s how Adam likes them) but for myself, I whipped up a little cream cheese drizzle from my Carrot Cake Pancakes.  No matter how you top them, these Banana Bread Pancakes are simply delicious.  Adam also gives his official toddler seal of approval, which is always a win in my book!

   

Banana Bread Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup low fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 tablespoon oil
  • 3 to 4 overripe bananas, mashed (approx 1½ cups)
  • Cooking spray
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy). Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

IMG_2529-002

Strawberry Banana Pancakes

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make.  At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes!  I searched online for inspiration and found nothing, so I decided to just make something up.  I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana.  The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas.  Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes.  Well, after making these Strawberry Banana Pancakes, I stand corrected.  He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups low fat buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 2 cups diced strawberries
  • 2 mashed bananas (about 1 cup)
  • 1 tablespoon oil
  • Cooking spray or addtional oil, for pan
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

 

healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread is a moist banana bread with a chocolate swirl.  The addition of chocolate to the classic comfort food of banana bread is not only delicious but it’s pretty too!

Truth be told, the first time I made this bread, the result was less than stellar. The bread was pretty, and it tasted okay, but texture was off. It was dense and chewy, not quite the light and fluffy texture I look for in a banana bread. And actually come to think of it, even though it tasted good, it didn’t taste like banana bread.   Clearly, this recipe was in desperate need of a do-over!

Thankfully Frigidaire is encouraging folks to share do-over moments, which gave me the extra push I needed to try again.   I never like wasting ingredients on an unsuccessful recipe, but I loved the concept of the chocolate swirl in banana bread.  So I took the original recipe and gave it a makeover.

I made several tweaks, such as using buttermilk instead of yogurt, oil instead of butter and eggs instead of egg substitute. I also added some vanilla and a few extra chocolate chips on top. Then…I crossed my fingers!

A little over an hour later, the results of this do-over were in.  The bread rose nicely, had the perfect banana bread texture, and the chocolate swirl was harmonious with the banana bread.  This is exactly what Marbled Chocolate Banana Bread should be like!  I look forward to making this recipe again and again, and I thank Frigidaire for this do-over opportunity!

Marbled Chocolate Banana Bread
 
Yields: 1 loaf (16 servings)
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1½ cups mashed ripe banana (about 3 bananas)
  • 2 eggs
  • ⅓ cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips
  • Cooking spray
  • Additional mini chocolate chips, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Spray 8½ x 4¼ inch loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk flour, baking soda and salt.
  3. In a large bowl, beat sugar and oil on medium until blended (about 1 minute). Add banana, egg, buttermilk and vanilla, and beat until blended.
  4. Fold the flour mixture into the banana mixture, gently stirring batter until just moist.
  5. Place chocolate chips in a medium microwave-safe bowl and microwave for 1 minute (on high) or until almost melted. Microwave for an additional 30 seconds, if needed. Stir until smooth and let cool slightly.
  6. Add 1 cup batter to the chocolate, stirring until well combined.
  7. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Sprinkle top with additional chocolate chips, if desired.
  8. Bake for 1 hour and 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack and the remove from pan to wire rack to cool completely.

 

Adapted from Cooking Light

Disclaimer: This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

IMG_1142-004

Banana Cornbread Muffins

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
banana graham muffins

Banana Graham Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Pumpkin Banana Pancakes

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.
rp_DSC07485-1.JPG

Pumpkin Banana Bread

An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

This Pumpkin Banana Bread is very easy to make.  Made with part whole wheat flour and less sugar, it becomes a healthier option.  The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread.  It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.     

Pumpkin Banana Bread
Yields 3 small loaves

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
1/4 canola oil
2 eggs
1 teaspoon vanilla

1 tablespoon brown sugar (for topping, optional)
1 teaspoon cinnamon (for topping, optional)

  1. Preheat oven to 350 degrees.  Spray 3 small loaf pans with cooking spray.  Set aside.
  2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. 
  3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla. 
  4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.  
  5. If using, combine sugar and cinnamon for topping. 
  6. Pour batter into prepared loaf pans.  Sprinkle with cinnamon sugar, if desired.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove bread from pans to a wire rack to cool completely.   

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    Adapted from Low Fat Cooking @ About.com

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    PB Ball Banana Cinnamon Chip Muffins

    Yesterday I shared with you Banana Cinnamon Chip Muffins.  If you haven’t baked with cinnamon chips before, I suggest you go out and get some.  They are so good, especially in this banana muffin recipe.  As I also mentioned, that’s what I made with half of the recipe.  Today I am going to share with you what I did with the other half. 


    When I was conjuring up a purpose for the cinnamon chips, banana muffins were the first thing that popped into my head.  But then I got to thinking – what if I added something more…something delicious…something like…a peanut butter ball? 

    So today, part 2 of yesterday’s Banana Cinnamon Chip Muffins, I present to you PB Ball Banana Cinnamon Chip Muffins.  The muffins alone deserve the spotlight, because they really are spectacular.  Add a peanut butter ball to the center, and they become something extraordinary. 

    PB Ball Banana Cinnamon Chip Muffins
    Yields 24 standard muffins

    1 1/2 cup natural peanut butter (creamy or chunky)
    1 cup powdered sugar

    1 recipe Banana Cinnamon Chip Muffins

    1. Preheat oven to 375 degrees.  Line 24 standard muffins cups with paper liners.  Set aside.
    2. Beat peanut butter and powdered sugar together until blended. 
    3. Roll peanut butter mixture into 24 evenly-sized balls and place in the paper-lined muffin cups.  
    4. Make Banana Cinnamon Chip Muffins per the recipe.  Divide batter evenly among the muffin cups, covering the peanut butter ball. 
    5. Bake for 12-15 minutes, or until muffin is set.  (You can do the toothpick test, obviously just don’t test through the peanut butter ball).  Let muffins cool in the pan for 5 minutes and then move to a wire rack to cool completely.

    Adapted from Picky Palate

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    Banana Cinnamon Chip Muffins

    If there is one thing we always have plenty of in this house, it’s bananas.  Whenever we run low, Mike is quick to run to the store to replenish our stash.  It didn’t take him long to learn that there is no such thing as too many bananas.  A surplus of bananas means baking bananas, which means treats!  As I write this, I have a bowlful of overripe bananas waiting to be mashed, whipped, mixed, baked into something delicious.

    To completely change subjects – have I told you about my baking chip collection?  I have a thing for baking chips.  I love buying chips in anticipation of creating new and exciting treats, but life (i.e. a busy toddler) usually gets in the way of those plans.   I decided it was time for a self-intervention.  I must begin baking my way through this collection,…starting with these cinnamon chips.

    So the two stories come together…in the form of Banana Cinnamon Chip Muffins.   These muffins are a delicious and healthy option, made partly with whole wheat flour.  They are also made using 3 bananas, which means you can use less oil.  The cinnamon chips add just a little extra something that make these muffins special.  But if cinnamon is not your thing, these would be great with chocolate chips (mmm, or even peanut butter chips!).

    These muffins are moist and delicious.  They are all I hoped for and more…yet I ended up doing more with them.  I made half of the recipe as just Banana Cinnamon Chip Muffins.  Tomorrow I will share with you what I did with the other half of the recipe! 😉

    Banana Cinnamon Chip Muffins
    Yields 12 standard muffins

    1 cup all-purpose flour
    1 cup white whole wheat flour
    1/2 cup brown sugar
    1 tablespoon baking powder
    1 teaspoon baking soda
    3 ripe mashed bananas
    1/3 cup canola oil
    1/4 cup buttermilk
    2 eggs
    1 tablespoon vanilla extract
    1 cup cinnamon chips (or chocolate chips)

    1. Preheat oven to 375 degrees.  Grease or line 12 standard muffins cups.  Set aside.
    2. In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.  Set aside.
    3. In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined. 
    4. Fold banana mixture into flour mixture until just blended (do not over mix).  Add cinnamon chips, and fold gently until combined.
    5. Distribute batter evenly among muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

    Adapted from Keep Your Diet Real

    Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

    Zucchini, Banana, and Flaxseed Muffins

    Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

    Zucchini, Banana, and Flaxseed Muffins are a healthy muffin that tastes good too!  They are made without any butter or oil, yet the are moist and delicious due to the zucchini and banana. 

     New magazine day is one of my favorites days of the month.  Since I subscribe to several magazines, this translates into several favorite days a month!   Actually, I think Mike might like new magazine day more than I do.  Especially when after just one quick perusal, it looks like this…

    10 flags after just a quick glance.  Not bad, eh?   Just wait until I get a chance to be more thorough!

    It was hard to choose what to make first, but there was clearly no better way to kick off zucchini week here than Zucchini, Banana, and Flaxseed Muffins!  Good thing too, because these might be the tastiest muffins ever!  I know, I know, I’ve said it before, and I’ll say it again.  But this time I mean it!

    After one bite, you will never guess that these are healthy and low fat!  Sure there is zucchini and banana, but I’m sure you’ve noticed a lot of times muffins find some way to become glorified cupcakes.  Not these.  There is no butter and no oil added to these muffins, yet they are incredibly moist and delicious.  For an additional nutrition boost, I subbed in some whole wheat flour.  I also replaced whole milk with buttermilk since it seems everything is made better with buttermilk.

    This week I will be featuring several zucchini recipes throughout the week.  I hope you will all enjoy them as much as we have!

    Zucchini, Banana, and Flaxseed Muffins
     
    Yields: 12 muffins
    Ingredients
    • 1 cup all-purpose flour
    • ¾ cup whole wheat pastry flour
    • ½ cup ground flaxseed (flaxseed meal)
    • 1 cup packed brown sugar
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1½ teaspoons ground cinnamon
    • 1½ cups coarsely grated zucchini (I used 1½ zucchinis)
    • 1 mashed ripe banana (approx ⅓ cup)
    • ¾ cup buttermilk
    • 1 large egg, lightly beaten
    • 2 teaspoons pure vanilla extract
    • nonstick cooking spray
    Instructions
    1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. Set aside.
    2. In a large bowl, whisk together flours, flaxseed, brown sugar, baking soda, baking powder and cinnamon.
    3. In a small bowl, stir zucchini and mashed banana together. Add to flour mixture and stir to combine.
    4. In medium bowl, whisk together milk, egg and vanilla. Add milk mixture to flour mixture and stir gently until combined (do not overmix).
    5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in pan and then transfer to wire rack to cool completely (about 30 minutes).
    Notes
    Adapted from Everyday Food, September, 2011
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    Banana Split Cupcakes

     
    For my husband’s birthday, I asked what he wanted for his treat.  He said ‘whatever you want to make for the blog.’  Aww shucks…  Well I was not about to choose his birthday treat.  So after some pressing (and dropping subtle hints that we had nice overripe bananas to use) he asked for Banana Split Cupcakes.  I was very excited about his choice because they are fun to make and just so gosh darn cute!

    These are a family favorite, and we just happened to be visiting both of our families for a birthday celebration.  When my mom saw them, she exclaimed ‘Are those Banana Split Cupcakes?  Oh my!  Those are my favorite!’  I’m sure Mike knew that…scoring points with the mother-in-law again.

    These cupcakes are truly easy.  The cake is quick to whip together, and using the chocolate square makes for a simple surprise filling inside the banana cake.  With the smooth frosting, decorating is a cinch, and they look just like a mini sundae.  You could certainly add any other sundae-inspired toppings you like (i.e. sprinkles, nuts, etc.) or stick with the classic chocolate drizzle topped with a cherry. 

    Banana Split Cupcakes
    Yields 12 cupcakes

    1 1/2 cups all-purpose flour
    1/2 cup sugar
    1/4 teaspoon baking soda
    1/4 teaspoon salt (optional)
    1/2 cup mashed banana (about 1 medium)
    1/2 cup butter, melted
    1/4 cup buttermilk
    1 egg, lightly beaten
    1 teaspoon vanilla extract
    2 chocolate bars, such as Hershey’s Special Dark*, separated, broken into squares

    FROSTING:
    1 1/2 cups confectioners’ sugar
    1 tablespoon butter, melted
    1 teaspoon vanilla extract
    1 tablespoon milk

    12 maraschino cherries with stems

    1. Preheat oven to 350 degrees.  In a bowl, combine flour, sugar, baking soda and salt. 
    2. In another bowl, combine the banana, butter, buttermilk, egg and vanilla.  Add to the dry ingredients; stir just until combined.
    3. Spoon 1 tablespoon of batter into each paper-lined muffin cup.  Top with one candy bar square.  Divide remaining batter amongst the muffin cups (approximately two-thirds full).
    4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    5. In a bowl, combine the confectioners’ sugar, butter, vanilla and milk.  The frosting will be smooth – if too stiff, add more milk, if too runny, add more sugar.  Frost the cupcakes.
    6. In a microwave, melt the remaining chocolate candy and drizzle over frosting.  Top each cupcake with a cherry.

    Tip:  In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry. 

    *Note: I have used both dark and milk chocolate in this recipe, and either one is delicious.

    Adapted from Taste of Home: Cupcakes and Muffins

    This post is linked to Sweet as Sugar Cookies: Sweets for a Saturday, Screaming Sardine: Cupcake Party, A Well-Seasoned Life’s Sweet Indulgences Sunday