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Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Ben and Mina’s Banana Bread (egg free)

4 Banana’s, very ripe
1/3 cup Brown Sugar
1/4 cup Coconut Oil, melted
Vanilla
1 3/4 cup Flour
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Cinnamon
1/2 Cup Mini Chocolate Chips

Bake at 350 for 45-60 min. Makes one loaf pan.

Paleo Banana Muffins

 I have another recipe for banana muffins from Multiply Delicious, but it calls for A LOT of almond butter and almond flour. Both are expensive, so I tried to find a recipe that didnt call for the almond butter. I found this one from the Living Healthy with Chocolate blog, and they turned out great! They tasted just as moist as the other recipe.

Ingredients

  • 1½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas (I used apple bananas)
  • 1 tbs raw honey
  • 1 egg, beaten
  • 5 tbs butter, melted
  • ⅓ cup raw pecans, chopped
Crumbs:
  • 2 tbs almond flour
  • ⅛ tsp ground cinnamon
  • 1 tbs butter
Instructions
  1. preheat the oven at 350°F
  2. in a bowl mix the almond flour, baking soda and salt
  3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
  4. pour the banana mixture into the flour mixture and stir to combine
  5. fold in chopped pecans
  6. spoon the batter into paper lined muffin pan cups
Crumbs:
  1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
  2. bake for 17 minutes or until tops turn golden brown

Moroccan Smoothie: Banana & Avacado

Photo: Paul Brissman

Ingredients:

  • 1 avocado, halved, pitted, and peeled
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 2 bananas
  • 1/4 cup plain yogurt
  • 2 tsp sugar
  • 1 tbsp freshly grated ginger
  • Juice of 1 lime
  • 1/2 tsp salt

Directions:

Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth. Add the ginger and blend until well combined, then mix in the lime juice and salt. Divide the puree among four glasses and serve immediately.

* I make this withough the yogurt and sugar, and add a little vanilla protein powder. It’s good either way 🙂 Also, when my brother was serving in the peace corps in Morocco he drank a very similar smoothie that also had dates in it. I’ve tried that too and it’s great!

The original recipe is from Marcus Samuelson and is found here.

Citrus Salad Dressing: Orange/Pineapple

Salad Dressing:

1 egg
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice

Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.

Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.

Banana Bread

Ingredients:

3 c. sugar
3 eggs
1/2 tsp. vanilla
3 c. bananas, or more (I use 5-6 bananas)
2 tsp. soda
1 1/2 tsp. salt
3 1/2 c. flour
1/3 c. water
1 c. oil
1 tsp. cinnamon
(Optional:) 1 c. nuts or chocolate chips

Directions:

Mix the wet ingredients first, combined the flour, soda, salt separately. Added dry to wet. Use a wooden spoon and stir just until mixed. Stirred in nuts/chocolate chips last. Makes 2 large loaves of bread. Put in 2 greased and floured loaf pans and bake at 350 degrees for 45 minutes to 1 hour.

Super Easy Banana Pudding

The ingredients:
1 regular pkg. instant vanilla pudding mix
1 tub of Cool Whip
1 can condensed milk (Eagle Brand)
2 cups milk
Vanilla Wafers
4-5 bananas

Recipe:
Combine 2 cups of milk and vanilla pudding mix in a large bowl and mix together well. Add in can of condensed milk and continue stirring. Fold in the whole tub of Cool Whip. Layer Vanilla Wafers and Bananas in a dish and pour mixture over it. Continue layering until dish is full. Refrigerate for a few hours then serve!

From: Maggie

Dixie Castle Banana Pudding


6 eggs
3 cups sugar
2 Tbsp. vanilla
¾ gallon milk
¾ cup flour
Vanilla wafers
Bananas

In a double broiler, beat eggs and sugar. Add vanilla and milk. Mix well. Add flour, mixing well. Cook and stir until thickens (a little over an hour). Pour pudding over layered bananas and wafers. Continue to layer. Serve warm or refrigerate and serve cold. (This recipe makes a lot! Reduce as desired).

Banana Bundt Cake

1 yellow cake mix
4 oz. instant vanilla pudding
4 eggs
¾ cup water
¼ cup oil
1 cup mashed bananas

Mix together and bake in a bundt pan at 325 degrees for 60 minutes

For Glaze:
1 cup sugar
1 stick butter
¼ cup water

Bring to a boil. Remove from heat. Poke holes in banana cake and pour on top.