Tag: banana

Breads

Blueberry Banana Bread

cathysmahaLeave a comment

Banana bread is always a hit but with extra blueberries on hand, I had to try this recipe. The grandboys went crazy over it. Who knew this combination could be so good!

Blueberry Banana Bread

INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup fresh blueberries
DIRECTIONS:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
  2. Mix flour, baking soda, and salt together in a medium bowl.
  3. Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
  5. Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
  6. Pour batter into the prepared loaf pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

Recipe from AllRecipes

Breads

Healthy Banana Bread with Honey

cathysmahaLeave a comment

Banana Bread is always a winner and I have tried many. My go-to Banana Bread is moist and delicious; my Christmas verision with maraschino cherries and chocolate chips is a family favorite, and I enjoyed this version made with honey. Honey is a precious commodity in my home, so I will routinely opt for my other two recipes, but know this version is also delicious.

Healthy Banana Bread with Honey

INGREDIENTS:
  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey (168 grams) or maple syrup (155 grams)
  • 2 eggs
  • 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup (56 grams) milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
DIRECTIONS:
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Recipe from CookieandKate

Breakfast · Cookies and Bars · Gluten Free

Banana Breakfast Cookies

cathysmahaLeave a comment

Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.

They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • ½ cup peanut butter
  • 2 over ripe mashed bananas
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, + 2 tablespoons for topping
  • ¼ teaspoon cinnamon optional
  • 1 teaspoon vanilla, optional
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
  5. Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.

Recipe from kitchenfunwithmy3sons.com

Cookies and Bars

Banana Oatmeal Cookies with Chocolate Chips

cathysmahaLeave a comment

Too many ripe bananas prompted me to make Banana Oatmeal Cookies, but with the additional of Chocolate Chips. This is a recipe of my Mother, Betty Smaha. She was such an excellent cook and I love making her recipes, bringing me back in time to the Smaha Farm and the sweet smell of her baking cookies, breads and pies.

Banana Oatmeal Cookies

INGREDIENTS:
  • 1 egg
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed bananas
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 3/4 cup old fashioned oats
  • Optional: 1/2 cup chopped nuts, 1/2 cup chocolate chips or 1/2 cup raisins.
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets
  2. Beat egg in mixer; add softened butter and combine. Add sugar, combine. Add bananas, combine.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and oats
  4. Add dry ingredients to sugar mixture. Combine well.
  5. Stir in optional nuts, chocolate chips or raisins.
  6. Drop dollops of dough to cookie sheets. Bake for 10-12 minutes until golden brown.
  7. Makes about 3 dozen cookies.

Recipe from my sweet Mom, Betty Smaha.

Breakfast · Cookies and Bars · Gluten Free · Health · New Favorite

Berry Oatmeal Breakfast Bars

cathysmaha1 Comment

These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack.  The bars are free of refined sugar and gluten.  The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!).  My second batch was made with blueberries and raspberries…Yum!  I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.

Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?

BERRY BREAKFAST OATMEAL BARS

  • 2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup mashed banana (about 2 small or 1 large banana)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping cup of berries
  1. Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note:  I blended the entire 2.5 cups).  Set aside.  Alternatively you can use a scant cup of oat flour.
  3. Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine.  Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine.  Fold in the berries then pour batter into greased baking pan.
  4. Bake for 35-40 minutes or until the edges are golden brown and the center has set.  Cool before slicing into bars and store in the refrigerator.  Alternatively, you can individually wrap the bars in Saran Wrap and freeze.

Recipe adapted slightly from: Iowa Girl Eats

Family · Family Favorites

Banana Bread with Banana Jam…double the flavor!

cathysmaha1 Comment

Banana Bread is an old time favorite that my Mother and the women before her made for their families. I like it plain, with a little butter, but always shared with family and friends.

This time I decided to try it with the Banana Jam we drooled over in Nicaragua and I wasn’t disappointed.  This combination is great for breakfast, coffee, or dessert. Just say BANANA!

BANANA BREAD

2 cups sifted all purpose flour (or gluten-free flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon flour

  • Preheat oven to 350 degrees.
  • Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg.
  • Cream together shortening and sugar.
  • Blend in eggs and vanilla; mix well.
  • Add dry ingredients alternately with bananas, mixing just until blended.
  • Combine pecans and 1 tsp. flour; stir into batter. Pour into greased 9″ tube pan.
  • Bake for 45-50 minutes or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf

Garden · Gluten Free · New Favorite · New Traditions · Vegetarian

Almond Flour Zucchini Bread…Gluten Free!

cathysmahaLeave a comment

Almond Flour is a new experience for me and I love it.  I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.

I can’t wait to experiment using almond flour in other recipes!

ALMOND FLOUR ZUCCHINI BREAD

1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined.  Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans (or use to make muffins).

  • Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.