Banana Oatmeal Bites

Bananas. Walnuts. Oats. Yep, that’s right; only three ingredients!

I love snack food. Probably my biggest weakness is snacking, almost to the point of ruining my dinner. You don’t have to feel bad about snacking on these banana oatmeal bites, though… they are super healthy.

Whipping up a batch of these healthy snack bites is quick and easy too. One bowl, one spoon, and one baking sheet is all you need.

Potassium from the bananas, healthy whole grains from the oats, protein and healthy fat from the nuts. What else could you ask for in a healthy snack bite!

Roll them into balls and place on a cookie sheet. The only hard part is waiting 10-15 minutes for them to bake. I’m getting hungry already!

Combination between a cookie, snack bite and banana bread. Soft, chewy, perfection! Thanks to Gina @ Skinnytaste for this recipe. I am seriously going to make these again.

Did I mention drizzling these with a touch of honey? Sooo good. Enjoy!

Banana Oatmeal Bites

INGREDIENTS
2 medium ripe bananas, mashed
1 cup uncooked quick oats
1/4 cup crushed walnuts or pecans

DIRECTIONS
1. Preheat oven to 350 degrees F. (I used a convection oven and thus set the temperature to 325 degrees F). Spray a non-stick cookie sheet with cooking spray or use a Silpat.
2. Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoons of each on the cookie sheet.
3. Bake for 12-15 minutes. (I baked the cookies for 10 minutes in the convection oven).

Yield: 12-16 cookies
Source: Gina at Skinnytaste

Cocoa Brownies with Browned Butter and Walnuts

My dad took these brownies to work, and one of his coworkers said, “This is the best brownie I’ve ever eaten!” These Cocoa Brownies with Browned Butter and Walnuts came from the February 2011 issue of Bon Appetit magazine. We definitely agree with their quote that “these are some of the best brownies I’ve ever had — fudgy in the middle, and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.” In addition, these are super easy to make. The entire recipe is made in just one pan…very easy cleanup if you ask me! The only negative is that these brownies only make enough for an 8-inch square baking pan. If you want more, you’ll have to double the recipe! haha 🙂 Actually maybe this is a good thing…if you are trying to retain some self control in the sweets you eat! Enjoy!

P.S. My husband wants you all to know that these brownies make for a wonderful, on-the-go breakfast! haha 🙂

Cocoa Brownies with Browned Butter and Walnuts

Ingredients

Nonstick vegetable oil spray

10 Tbsp. (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 tsp. vanilla extract

2 large eggs, chilled

1/3 cup plus 1 Tbsp. unbleached all-purpose flour

1 cup walnut pieces

Directions

1. Position rack in bottom third of oven; preheat to 325 degrees F. Line a 8 x 8 x 2-inch metal baking pan lined with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

2. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons of water, vanilla, and 1/4 teaspoon (generous amount) of salt. Stir to blend. Let cool for 5 minutes (mixture will still be hot).

3. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

4. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

Yield: 16 brownies

Bon Appetit, February 2011

Perfect Banana Walnut Bread

Well, as you can see, my family and I LOVE banana bread! This is my third banana bread recipe to post, so it is now up to you to decide which one you like the best! (My other two posts are Banana Bread and Coconut Banana Nut Bread). In my opinion, the name says it all; Perfect Banana Walnut Bread…that is just what it is… perfect! This is a quick bread recipe that is one of the easiest to make, and you are more than likely to have all the ingredients on hand!

This Perfect Banana Walnut Bread recipe comes from Nick Malgieri’s cookbook, “Bake! Essential Techniques for Perfect Baking”. In his book, he quotes, “There are only two secrets to making perfect banana bread: use very ripe bananas with spotted or darkened skin and measure the quantity of mashed bananas. All too often, home bakers mash a couple of bananas and just throw the resulting quantity into the batter – and usually it’s either too much or too little. I like to add some chopped walnuts for texture; you could add raisins, currants, or even shredded sweetened coconut”. Enjoy this one!

Stir together the flour, sugar, baking powder, and salt.

Whisk together the eggs.

Mash the bananas with a potato masher.

Whisk the bananas in with the eggs.

Now whisk in the butter.

Finally, whisk in the vanilla until smooth. (My sister was an Emerald Belle… go Carroll Dragons!)

Pour the liquids into the bowl of the dry ingredients.

Using a rubber spatula, fold the ingredients in together.

Lastly, fold in the floured walnuts.

Pour the batter into a prepared loaf pan and smooth the top.

Bake the bread in a 350 degree oven for 55 to 60 minutes, or until a knife inserted in the center emerges clean. Cool in pan on a rack for 10 minutes, then remove from pan and let cool completely.

Perfect Banana Walnut Bread

Serves: 16 slices

Yield: 1 (9×5-inch) loaf pan

Ingredients

2 1/3 cups all-purpose flour (spoon into a dry-measure cup and level off)
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups mashed bananas (use a potato masher or a fork), about 3 medium
8 tbsp (1 stick) unsalted butter, melted
2 tsp vanilla extract
1 cup walnut pieces (we used pecans), coarsely chopped and tossed with 1 tbsp flour

Instructions

Set a rack in the middle level of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 4 inch loaf pan, buttered and the bottom lined with a parchment or butter wax paper. (We used a silicone, non-stick loaf pan…therefore no need to grease it!)
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
In another bowl whisk together the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking smooth between additions.
Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts.
Scrape the batter into the prepared pan and smooth the top.
Bake the bread until it is well risen and golden in color and the point of a pairing knife inserted in the center emerges clean, 55 to 60 minutes.
Cool in the pan on a rack for 10 minutes, then unmold, remove the paper, and cool the loaf right side up.

Notes

Wrap the loaf in plastic after it has cooled completely and store it that way. For advance preparation, double wrap and freeze, then unwrap and bring to room temperate before serving.