Banana Nana Fo Fana, Fe Fi Fo Fana….

For someone who really isn’t a banana “fan”, I sure do have a whole lot of banana recipes! Maybe it’s because I’m never able to eat them in time (I have a low tolerance for mush), so I wind up with gobs of frozen, mashed bananas. I know I should eat them, especially as much as I run. Any time I wake up in the middle of the night with awful leg cramps, I could kick myself for not having bananas (but I wouldn’t, because it’s so painful).

Unless it’s green, just barely turning yellow, I probably won’t eat the banana solo. But that’s ok, because bananas can be incorporated in a variety of ways. My mom makes a killer banana bread, but mine never seems to cook all the way through, leaving me with more mush that makes me want to gag. So we’ll pass on the old reliable bread recipes. Instead, I’ve begun using bananas in muffins and oatmeal. The mushy texture blends right in with the oatmeal, and is a heavenly combination when you add a teaspoonful of peanut butter! Another simple yet tasty dish – banana pancakes! Five ingredients; ten minutes. Now that’s my kind of meal!

Also, did you know that the natural sweetness and mushiness of bananas make it an excellent baking substitute? You can use bananas in place of vegetable oil (which you shouldn’t be using to begin with), shortening (just say no to it), and even sugar! I’ve tried several muffins and totally swapped the sugar out with bananas. I’ve yet to hear a complaint!

So, come on – give bananas another shot this National Banana Day and celebrate (even if it’s just for the day)!


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Spiced Banana French Toast

  • 6 large eggs
  • 1/3 cup unsweetened almond milk
  • 1 T vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 8 slices whole grain bread
  • 2 tsp coconut oil
  • 1 medium banana, sliced
  • 1/3 cup pecans, chopped
  • 1/4 cup maple syrup
  1. Heat 1 teaspoon coconut oil in a skillet over medium heat.
  2. Whisk together eggs, milk, vanilla, and spices in a medium bowl until cinnamon is blended.
  3. Soak each bread slice, flipping to coast each side. Place in skillet and cook for 2-3 minutes per side.
  4. Serve warm with banana slices, pecans, and syrup (2 tsp per serving).

Yields: 4 servings, 2 slices each

2💛 1/2❤️ 1/4💙 2 teaspoons

Recipe inspired by Autumn Calabrese & Country Heat

 

Banana Flaxseed Muffins

  • 1½ cups whole wheat flour 
  • ¾ cup ground flaxseed
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • 1 whole egg
  • ½ cup unsweetened applesauce
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • 2 T plain yogurt
  1. Preheat oven to 350°. Grease a 12-section muffin tin and set aside. In a large mixing bow, mix together dry ingredients. 
  2. In separate bowl, mix egg, oil, bananas, vanilla, and yogurt. Mix wet into dry ingredients.
  3. Split the batter evenly amongst muffin sections.
  4. Bake for 20-25 minutes. Allow to cool for 10 minutes before enjoying!

 

PB Banana Muffins

Flourless Peanut Butter Banana Muffins

  • 2 ripe bananas (approx. 1 cup mashed)
  • 2¼ cups rolled oats
  • 2 eggs
  • ¼ cup pure maple syrup
  • ½ cup creamy peanut butter
  • 1 T vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsweetened coconut or almond milk
  1. Preheat the oven to 375°F. Grease a muffin tin and set aside.
  2. First, pulse oats in a blender or food processor until almost flour-like. 
  3. Add each of the remaining ingredients (adding wet ingredients first), pulsing after each addition. 
  4. Pour batter into the muffin tin. Cook for 20 minutes, or until light golden brown. 
  5. Allow to cool for 10-15 minutes then enjoy!

 

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BLUEBERRY BANANA NUT OATMEAL

  • ½ cup old fashioned oats
  • 1 cup water
  • 1 small banana
  • ½ T brown sugar
  • ½ teaspoon vanilla
  • ¼ cup fresh blueberries
  • 1 T chopped walnuts
  1. Place oats, water, sugar, vanilla, and blueberries into a saucepan. Slice 1/2 the banana over top and heat to medium.
  2. Cook until oats begin to bubble, continuing to stir until oats are cooked and creamy, about 3 minutes.
  3. Remove from heat and pour into a bowl. Top with remaining 1/2 sliced banana and walnuts.

 

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COCONUT BANANA CREAM PIE OVERNIGHT OATS

  • ½ cup oats
  • ⅓ cup Greek yogurt
  • 1 tsp vanilla extract
  • ⅓ cup almond milk
  • 1 T chia seeds
  • 1 T coconut flakes
  • ½ large or 1 small banana slices
  • 1 tsp maple syrup or honey
  • Topping: almonds, grated chocolate and fresh coconut
  1. Add all the ingredients in a jar. Place lid on and shake well, until combined.
  2. Refrigerate overnight.
  3. In the morning, add the desired toppings and enjoy!

 

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SIMPLE BANANA PANCAKES

  • ½ cup oats
  • 2 eggs
  • ¼ cup applesauce
  • 1 banana
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • Toppings: maple syrup, strawberry jam/jelly, slicedbananas, fresh strawberries, Greek yogurt
  1. Place oats in a blender or food processor; pulse until oats are ground up.
  2. Add eggs, applesauce, banana, and vanilla. Process until incorporated.
  3. Meanwhile, heat a griddle or skillet. Pour batter onto the griddle and cook for 3-4 minutes on one side, until edges appear cooked.
  4. Flip over and cook for 3-4 more minutes.
  5. To serve, top with your favorite syrup, jam/jelly, yogurt, or fresh fruit!

 

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BANANA SPLIT PANCAKES

  • 1/2 cup oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon all-spice
  • 2 eggs
  • 1/4 cup applesauce
  • 1 banana
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • Toppings: maple syrup, strawberry jam/jelly, sliced bananas, fresh strawberries, Greek yogurt
  1. Place oats and spices in a blender or food processor; blend until oats are ground up.
  2. Add eggs, applesauce, banana, and vanilla. Process until incorporated.
  3. Meanwhile, heat a griddle or skillet. Pour batter onto the griddle and top with chocolate chips. Cook for 3-4 minutes on one side, until edges appear cooked.
  4. Flip over and cook for 3-4 more minutes.
  5. To serve, top with your favorite syrup, jam/jelly, yogurt, or fresh fruit!

 

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ALMOND BUTTER STEEL CUT OATS WITH BANANA

  • 1/2 cup steel cut oats
  • 1 cup water
  • 1/2 smashed ripe banana
  • 1 tsp almond butter
  • 1 tsp cinnamon
  1. Heat water and steel cut oats on the stovetop over medium heat. Be sure to read instructions of how long it will take for oats to cook. Mine take 30 minutes.
  2. Once oats are cooked through, remove from heat. Mix in smashed banana, almond butter, and cinnamon. Enjoy!

 


Did you save room for dessert?!?

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COOKIE DOUGH BANANA ICE CREAM

  • 2 T chickpeas
  • 1 T peanut butter
  • ½ tsp PB2
  • ½ tsp agave nectar
  • Splash of vanilla extract
  • Pinch of cinnamon
  • Pinch of salt
  • 1 tsp chocolate chips
  • 1 banana, sliced and frozen
  • 1-2 T milk
  1. Place all ingredients except chocolate chips, banana, and milk in the food processor. Pulse until smooth.
  2. Line a bowl or container with wax paper. Rolls the cookie dough into tiny balls and place on the paper. Freeze for 1-2 hours.
  3. Remove banana slices from freezer and allow to thaw 10 minutes. Pulse in food processor until smooth, adding milk as needed.
  4. Mix together your banana mixture and cookie dough bites and wahla – you have ice cream!