- 1 cup mashed ripe bananas (about 2)
- 1 free range egg
- 1/4 cup sunflower oil
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup low-fat vanilla yogurt
- 1 scoop (1 oz) chocolate whey or soy protein powder
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 and 1/2 cups rice flour
- 1/2 cup walnuts
- 1/2 cup semi-sweet dark chocolate chips
- a little butter
- Grease a 9×9 glass casserole dish or baking pan with butter. Set the oven at 350º F.
- In a large bowl, combine the mashed banana and egg; mix well. Add oil, sugar, vanilla and yogurt.
- In a small bowl, combine and mix protein powder, cocoa and baking powder.
- Blend in dry mixture to the wet mixture.
- Gently stir in flour, walnuts and chocolate chips until just blended, don’t over mix.
- Pour batter in dish or pan and bake for 25 to 30 minutes. Cool in pan and cut into squares.
- 1 cup Steel Cut Oats
- 1 1/4 Water
- 1 3/4 Almond Milk
- 1 tablespoon Vanilla
- 1 teaspoon Cinnamon
- 2 tablespoons Agave Syrup
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 cup Raisins
- 1 Small Organics Unlimited Banana
- Handful of Organic Chocolate Chips
- Handful of Walnuts (if desired)
Mix oats, water and Almond Milk together and microwave for 4 minutes. Stir in vanilla, cinnamon, syrup and cocoa powder, then microwave again for 3 minutes. Top with sliced bananas, chocolate chips, raisins and walnuts.
These healthy banana bread muffins are a great treat that can be readily available to reheat in the microwave if you’re on-the-go and have 20 seconds.
- 2 cups (300g) whole wheat pastry flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 3 large, very ripe bananas
- 1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
- 1/3 cup (60g) low-fat sour cream
- 2 eggs, beaten
- 1 stick (8 tablespoons or 110g) unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees (180 degrees, Celsius). Spray a non stick muffin pan with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
- In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
- Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
- Fill each muffin tin 2/3 full. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center muffins, comes out clean, about 20-25 minutes.
- Let cool in pan for at least 10 minutes. Invert muffins onto a cooling rack. Serve warm, or allow to come to room temperature and freeze.
Banana bread, one of the best satisfying comfort foods around. Although indeed comforting, guilt can sometimes come into play. We are here to give you an alternative to the average banana bread with a healthier solution! Replacing regular flour with whole white wheat can make a difference and just taste as great!
-Makes 1 loaf-
- 2 cups flour (I use 1 cup white whole wheat, 1 cup all purpose)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1 cup mashed very ripe organic banana
Preheat oven to 350 degrees. Whisk together all the dry ingredients in a large mixing bowl, then add the egg and fruit, mix well with a wooden spoon. Scrape batter into a greased 9×5 loaf pan. Bake for 45 minutes or until a skewer plunged into the center comes out clean.
Source: Cooking With Amy