Banana Cranberry Bran Muffins Recipe

Banana Cranberry Bran Muffins Recipe

2 ripe bananas
1 C almond milk
1 egg
1/3 C coconut oil
1 1/2 C of high fiber or bran cereal (I used Kashi Go Lean)
1/4 C dried cranberries
1 1/4 C whole wheat flour (I used white whole wheat, which gives it a lighter color.)
1 T baking powder
1/2 tsp. salt
1/2 tsp almond extract
1/4 C raw cane sugar

Directions:
Mix bananas, milk, egg and oil. Add high fiber cereal and let it stand for 15 minutes.
Beat cereal mixture well. Add remaining ingredients and stir until they are mixed in.
Spoon evenly in to 12 muffin cups.
Bake at 400 degrees for 18-20 minutes.

Baked Banana Bread Recipe

Baked Banana Bread Recipe

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2  cup brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

2 eggs, beaten

1 teaspoon vanilla

2 1/3 cups mashed overripe bananas

1/3 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F. Lightly grease and sugar a 9×5 inch loaf pan (or 4 mini loaf pans).

In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, cream together butter, white sugar and brown sugar. Stir in vanilla, eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 45 to 50 minutes (less time for smaller pans), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Raspberry- Dark Chocolate Banana Bread Recipe

Raspberry- Dark Chocolate Banana Bread Recipe

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Banana Nut Bread

Banana Nut Bread

Ingredients
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

(Source)

Banana Pancake Bites

Banana Pancake Bites

Ingredients:
1 cup Bisquick Heart Smart Pancake & Baking Mix
2/3 cup skim milk
½ cup reduced calorie breakfast syrup
1 large ripe banana, chopped into small pieces

Directions:
1.    Pre-heat the oven to 350. Lightly mist a 24 count mini muffin tin with cooking spray.
2.    In a large bowl, stir together Bisquick mix, milk and syrup until thoroughly combined.
3.    Divide the batter evenly amongst the prepared mini muffin tin cups. Sprinkle the chopped banana pieces over the tops of each muffin cup. Bake in the oven for 12-14 minutes until golden and cooked through. 

Yields 24 pancake bites. WW P+: 1 per bite (a serving of four pancake bites is 4 P+) (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per pancake bite from myfitnesspal.com: 33 calories, 7 g carbs, 0 g fat, 1 g protein, 0 g fiber

(Source)

Sour Cream Chocolate Chocolate Chip Banana Bread Recipe

Sour Cream Chocolate Chocolate Chip Banana Bread Recipe

Ingredients

• 1 stick of salted butter, softened to room temp.
• 1/2 cup sugar
• 1 egg
• 2 large ripened bananas mashed ( or 2.5 small bananas)
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking soda
• 2 Tbl. cocoa powder
• 1/2 cup of sour cream
• 1 cup of mini chocolate chips (regular chocolate chips work too)
• optional 1/2 cup of chopped walnuts

Instructions

1. Preheat over to 350 degrees.
2. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
4. Add baking soda, cocoa, and flour.
5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
6. Add chocolate chips and nuts (if applicable).
7. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

(Source)

Banana Cream Pie

Banana Cream Pie

For the crust

1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

(Source)

Banana Split Truffles

Banana Split Truffles

Yield: about 30 1" truffles

Ingredients:

• 2 cups white chocolate chips
• ½ large banana, very ripe
• 1/3 cup heavy cream
• 1 tsp banana extract or flavoring (optional)
• 12 oz white candy coating
• 4 oz chocolate candy coating
• 2 tbsp vegetable oil
• Sprinkles
• Red candies like M&Ms, jelly beans, or red hots

Preparation:

1. Place the cream in a small saucepan over medium heat. Heat it until it simmers and small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.

2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in the food processor and mix until the banana has liquefied.

3. Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and the ganache is smooth and free of lumps.

4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped white chocolate to it, stirring until well-combined. Pour the hot cream over the white chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.

5. Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if using. Cover the ganache with cling wrap and refrigerate until firm enough to scoop and roll, about 2 hours.

6. Once the ganache is firm, coat your hands with powdered sugar and roll the ganache into small balls, dusting your hands with more powdered sugar to prevent sticking if necessary.

7. Keep the balls chilling in the refrigerator while you melt the white candy coating. Once melted, use a fork or dipping tools to dip the truffles into the coating, then set them on a foil-lined baking sheet. Refrigerate the tray to set the white chocolate for 10 minutes.

8. After all the truffles are dipped, it’s time for the best part: decorating them! For the chocolate “sauce,” melt the chocolate candy coating in a small bowl. In order to get the chocolate to drizzle just right, it needs to be very thin and fluid. If your candy coating is thick, add up to 2 tablespoons of oil, adding a little at a time and stirring and testing after your additions. It should easily flow off the spoon in a thin line.

9. Using a spoon, place a small spoonful of dark chocolate on top of a truffle, and use the tip of the spoon to nudge it off the sides in a thin stream. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles.

10. After all of the truffles have their chocolate “sauce,” sprinkle the still-wet chocolate liberally with colored sprinkles. The last step is to add your red candies that represent the cherry. This can be a red M&M, jelly bean, red hot, or any other small red candy. Full-sized M&Ms are a little large for my taste, so I like to cut them in half for my truffles, but it’s definitely not necessary.

11. Refrigerate the tray to set the chocolate coating. Store Banana Split Truffles in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.

Banana Cream Pie

Banana Cream Pie

For the crust
1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

Banana Pie Cups

Banana Pie Cups

 

Ingredients

 

Crushed vanilla wafers

Vanilla pudding

Ripe bananas; sliced

Whipped topping

Directions

1. Crush vanilla wafers in a plastic bag and spoon about 1/3 cup into the bottom of a glass.

2. Pour vanilla pudding over top wafers (I found it easiest to put the pudding into a plastic bag, snip the corner and squeeze it in...gives you a bit more control and it's less messy).

3. Top pudding with sliced bananas, then refrigerate if not serving immediately.

4. Once ready to serve, top bananas with whipped cream (I use Cool Whip, so I do the plastic bag trick again for a neater appearance. Or you can use canned whipped cream).

Raspberry- Dark Chocolate Banana Bread

Raspberry- Dark Chocolate Banana Bread

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Frozen Banana Bites

FROZEN BANANA BITES

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes
• 
  

Method . . . 

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

(Original Recipe)

Baked Oatmeal with Strawberries, Banana, and Chocolate

Baked Oatmeal with Strawberries, Banana, and Chocolate

Ingredients

• 2 cups old fashioned rolled oats
• 1/3 cup light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon Chinese five spice
• 1/2 teaspoon salt
• 1/2 cup walnut pieces, chopped
• 1 cup sliced strawberries
• 1/3 cup semi-sweet chocolate chips
• 2 cups milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Method

1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
3. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
4. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.