Tag: banana

Banana Protein Pancakes

Here’s another healthy breakfast recipe that you must try. Again, they are from Peanut Butter Fingers blog, and they’re a big-time winner! These pancakes are nearly identical to the healthy protein pancakes I’ve made before. The only difference…. these have a mashed banana, which I am a huge fan of!
As far as nutrition, this recipe is just about as healthy as you can get! Great for diabetics, like my uncle Bobby, these have no added sugar. Rolled oats provide for a source of whole grains, egg whites are 0g of fat & 17 calories each, cottage cheese packs 15g of protein per 1/2 cup serving, and the banana is your source of fruit!
I like to top these pancakes with 2 teaspoons of pure maple syrup, which from my calculations, is only 35 calories. Finish them off with a handful of raspberries, and you’ve got a colorful, delicious and extremely healthy breakfast.
Enjoy!
Blend all ingredients in blender until batter is smooth.
 
 Pour batter into warm pan and cook for 3 minutes, or until edges start to harden.
 Flip and cook for 2 more minutes.
 Serve, warm.
Drizzle with 2 teaspoons of maple syrup and a handful of raspberries.
 
Banana Protein Pancakes
Ingredients
1 cup old fashioned oats
1 small banana, mashed
1/2 cup cottage cheese
2 egg whites
1/2 tsp. cinnamon
Directions
1. Spray pan with cooking spray and heat to medium heat.
2. Combine all ingredients in a small bowl and blend with an immersion blender (or blend in a food processor) until batter is thick, relatively smooth and all ingredients are fully mixed.
3. Pour batter onto warm pan to form six medium-sized pancakes.
4. Allow to cook until edges start to harden, about 3 minutes. Flip pancakes and cook for approximately 2 more minutes.
5. Top with 2 teaspoons of pure maple syrup and a handful of raspberries and enjoy.
Yield: 1-2 servings, depending on how much you eat!

Moist Banana Chocolate Chip Muffins

This is only the second time I’ve eaten a chocolate and banana combination.  My first experience was at my mom’s house when we made chocolate chip banana bread.  I’m still not completely sure if I like the combination. Honestly, I think I’d opt for the plain-ole banana nut muffins, sans the chocolate.
However, for chocolate lovers out there who could eat chocolate on everything including steak, you will probably love these.  These moist banana chocolate chip muffins fulfill exactly what their name suggests… MOIST!  Trust me, you will not be disappointed with a dried out muffin.  These are very moist, sweet, and have plenty of banana flavor in them.  The recipe calls for chocolate chips, but all I had were chunks, so that is the one substitution I made.  The only complaint I have is the lack of “crunch” in these muffins.  Next time I would definitely add some toasted, chopped pecans or walnuts!
My little nephew Bear, absolutely loved these.  The funny thing is that Bear doesn’t really like sweets.  However, he LOVES my White Chocolate Cranberry Dream cookies and these moist banana chocolate chip muffins.  I guess I’m a pretty good aunt! haha.  Enjoy!
Sift together the flour, salt, soda, and cinnamon.

Mash the bananas.

Add the mashed bananas to the flour mixture.  Next add the sugar, eggs, melted butter, and milk.

Stir in the chocolate chips (and next time I make these…chopped pecans.)

Pour into prepared muffin cups.

Bake at 350 degrees F for about 25 minutes, or until a cake tester comes out clean.

Cool in pan 5 minutes before transferring to a rack to cool completely.

Moist Banana Chocolate Chip Muffins
Ingredients
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1 /4 cups mashed bananas (about 3 large)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 small eggs
1/2 cup chocolate chips (I used chocolate chunks because it was all I had)
1/2 tsp vanilla extract
Directions
1.  Preheat oven to 350 degrees F.  Grease 12 muffin cups or line with muffin papers.
2.  Sift first 4 ingredients into a large bowl.
3.  Combine bananas, sugar, butter, milk, eggs, and vanilla extract in a medium bowl.  Mix into dry ingredients until just combined.  Do not over-mix.  Fold in chocolate chips.
4.  Divide batter among prepared muffin cups, fill it until 3/4 full.
5.  Bake until muffins are golden brown and tester inserted into center comes out clean, for about 25 minutes (10 to 15 minutes for miniature muffins.)  Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool completely.
Yield:  12 muffins
Recipe from: Curious Foodie

Banana Oatmeal with Various Fruit Toppings

I usually eat Swiss Oatmeal or Kashi cereal for breakfast, so regular oatmeal was a nice change. It is super easy to make and I added a mashed banana to give it a bit of a kick. Topped with fresh blueberries, sliced bananas, and slivered almonds made this a complete and healthy breakfast. Enjoy!

Banana Oatmeal with Fresh Blueberries and Almonds
Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1 banana, 1/2 mashed in the oatmeal and 1/2 sliced on top
Fresh Blueberries
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Top with fresh blueberries, slivered almonds, and sliced bananas.

Banana Oatmeal with Cinnamon Apples, Raspberries, Strawberries, and Sliced Almonds
This time I made Banana Oatmeal and topped it with warm cinnamon apples, raspberries, strawberries, and sliced almonds.

Ingredients
1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1/2 banana, mashed
Fresh Raspberries
Fresh Strawberries
1/4 Apple, sliced
1 tsp cinnamon
Slivered Almonds

Directions
1. Cook the oats, milk, and water together on medium heat for about 4-5 minutes.
2. Add the mashed banana for the last minute and stir constantly.
3. Slice apples and sprinkle with cinnamon. Microwave on high for 1 minute, then chop into bite-size pieces.
3. Top oatmeal with fresh raspberries, strawberries, chopped cinnamon apples, and sliced almonds.