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Posts Tagged ‘bananas’

  1. Recipe Redux: Dark Chocolate Banana Bread

    February 21, 2012 by erinRD

    Recipe Redux: Chocolate Love is in the Air!

    I’m not sure how chocolate and love became a pair but whenever I think of Valentines Day or February, I think of chocolate.

    I’m not going to ask any questions.

    Although Valentines Day has come and gone, there is no excuse not to include chocolate in your diet! Especially when there are a lot of health benefits of dark chocolate!

    Adapted from How Sweet It Is

    2 cups whole wheat pastry flour
    1/2 cup unsweetened dark cocoa powder
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2/3 cup brown sugar
    1 large egg
    2 teaspoons vanilla extract
    4 large bananas, mashed (about 1 1/2 cups)
    1/2 cup unsweetened applesauce
    1/4 cup skim milk
    4 ounces dark chocolate, melted
    3/4 cup dark chocolate chips

    Directions:
    1. Preheat oven to 350 degrees F. Spray a loaf pan or bundt pan liberally with non-stick spray.
    2. In a bowl, mix together flour, cocoa, salt, cinnamon, nutmeg and baking powder, then set aside.


    3. In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add bananas and milk and mix until combined.

    Add in dry ingredients slowly, mixing with a spoon until batter comes together. Add in applesauce and mix until incorporated, then stir in melt chocolate.


    4. Fold chocolate chips into batter and pour batter into pan. Set pan on a baking sheet, then bake for 55-60 minutes, or until center is set and a toothpick inserted comes out clean.
    5. Remove bread from oven and sprinkle with additional chocolate chips if desired. Let cool completely (1-2 hours) before cutting. Serves 12.

    Nutrition Notes: True dark chocolate is anything containing 65% or more cocoa. Dark chocolate contains a ton of heart healthy antioxidants (nearly 8 times the number found in strawberries) that have been shown to fight free radicals, which are linked to more than 100 conditions ranging from heart disease and arthritis to dementia and diabetes. Dark chocolate has also been shown to decrease blood pressure, and lower LDL (bad) cholesterol levels. It also contains serotonin, a natural mood-boosting anti-depressant.

    This cake incorporates dark chocolate and is also low in sugar since bananas are naturally very sweet. Subbing applesauce for butter also decreases the fat and adds more moisture.

    Taste Test: Bananas and chocolate are a winning combination! This bread is very chocolatey, moist and delicious!

    Check out the other Recipe Redux submissions!!



    Category Uncategorized | Tags: ,,, | 20 Comments

  2. Blueberry Vanilla Bean Pancakes with Blueberry Glaze

    August 23, 2011 by erinRD

    I used to hate breakfast when I was little.

    Cereal? Eh, not a huge fan. (I know – what kid doesn’t like cereal??)

    Bread and jelly? No thanks.

    Pancakes and waffles? Just ok.

    Eggs? I’ll pass.

    But something has changed.

    I love breakfast now!

    Thank goodness – because I don’t think Wholesome Husband could’ve married me. He could eat breakfast for every meal of the day.

    Blueberry Vanilla Bean Pancakes with Blueberry Glaze
    Adapted from Oh She Glows

    1 1/4 cup whole wheat flour
    1/4 cup flax, ground
    1 teaspoon baking powder
    1/4 tsp baking soda
    1/4 teaspoon cinnamon
    Pinch or two kosher salt
    3/4 cup milk
    1 vanilla bean, scraped
    1 teaspoon pure vanilla extract
    1 cup blueberries + 3/4 cup more for glaze (below)

    Blueberry glaze:
    3/4 cup blueberries processed with 1 banana

    Directions:
    1. Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl.
    2. In a small bowl, whisk together the wet ingredients (milk, vanilla extract, vanilla bean) and then add to the dry ingredients. Whisk well until no clumps remain. You can add more milk to thin it out as desired.
    3. Preheat the skillet over low-medium heat and add some non-stick spray on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Add in blueberries to each pancake when it’s on the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden.
    4. Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries in a food processor or blender.
    5. Scoop the blueberry glaze and blueberries on top. Makes 8 small pancakes. Serves 4.

    Nutrition Notes: These pancakes boast nearly 6 grams of fiber and 8 grams of protein for two pancakes!

    Vanilla beans are food flavoring derived from the tiny seeds contained in the pod of an orchid plant!

    According to Amadeus, vanilla beans should be stored in a closed, but not air-tight, container in a cool, dry, relatively dark place. Do not store vanilla beans in the refrigerator or freezer! (The cold will dry them out and may promote a particular type of vanilla mold.) The important thing is that the temperature be relatively constant and that air circulate a bit (unless they are vacuum packed, in which case you can keep them that way until use). If you do store them in an air tight, sealed container, we recommend opening it every couple of weeks or so to let the air circulate a bit.

    Taste Test: Absolutely delicious. I love the idea of layering bananas in between the pancakes - it gave it such a unique flavor and texture! I couldn’t taste the vanilla bean as much as I would’ve liked. I’m a huge vanilla bean lover but the flavors of everything else overpowered the vanilla bean. Maybe next time I would just use some vanilla extract. If I use a whole bean, I’d like to be able to taste it! You didn’t even need to add any syrup on top – it was perfect with the blueberry glaze!

     Did you know you can make your own vanilla extract using vanilla beans and vodka?

    Category Uncategorized | Tags: ,,,, | 4 Comments

  3. Vegan Blueberry Banana Breakfast Cake

    August 12, 2011 by erinRD

    Happy Friday!

    Vegan Blueberry Banana Breakfast Cake
    Adapted from PreventionRD as seen on Weekly Bite

    2 cups whole wheat pastry flour
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup sugar
    1/4 cup brown sugar
    1 Tablespoon ground flax
    1/3 cup canola oil
    3/4 cup unsweetened applesauce
    1 Tablespoon pure vanilla extract
    1 teaspoon cinnamon
    4 over-ripe bananas
    1 cup fresh blueberries

    Directions:
    1. Preheat over to 325 degrees.
    2. Spray a 8-inch square baking dish with nonstick cooking spray and set aside.
    3. Combine all dry ingredients in a bowl. Whisk together to sift.
    4. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer.
    5. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
    6. Bake for about 1 hour or until golden brown on the top. After an hour insert toothpick into middle of cake. If toothpick comes out wet, bake for additional 15 minutes until done. Let cool and slice into 8 square. Serves 8.


    Nutrition Notes: Flax, applesauce, whole wheat flour! It packs heart healthy fats and one of the healthiest foods you can eat – blueberries!

    Taste Test: This cake is amazing. Moist blueberry goodness. Wholesome Husband and I have been having a piece for breakfast this week! It’s prefect with your morning cup of coffee!

    Category Uncategorized | Tags: ,,,,,, | 6 Comments

  4. Applesauce Banana Bread

    July 5, 2011 by erinRD

    Happy July 5th!

    Oh wait – that’s no fun.
    ;) Hope your July 4th was great! It was a late night last night but sometimes you’ve just gotta have fun – even if it means being tired the next day!

    Applesauce Banana Bread

    1 2/3 cup whole wheat flour pastry flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ½ teaspoon salt
    1/3 cup sugar
    1/3 cup brown sugar
    2 eggs
    ½ cup unsweetened applesauce
    3 very ripe bananas, peeled and mashed
    2 tablespoons low fat sour cream
    1 teaspoon vanilla extract

    Directions:
    1. Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon and salt.
    2. Beat sugar and eggs with whisk or electric mixer until fluffy, then add unsweetened applesauce.
    3. Combine mashed bananas, sour cream and vanilla, then add to sugar mixture.
    4. Fold in flour mixture and pour into medium/large loaf pan or two small loaf pans sprayed with non-stick cooking spray. Bake about 50 – 60 minutes. Serves 12.

    Nutrition Notes: Subbing applesauce for oil saves a ton of fat and calories. Not to mention, I think it gives it added flavor and moisture!

    Taste Test: I made this and brought it when we went camping and everyone loved it. They had no idea that there was no oil in the bread. It stayed moist for days. A definite keeper!!

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