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Healthy Banana Pancakes

Based on the recipe from Skinny Taste.

Makes 7 nicely sized pancakes.

Ingredients

• 1 cup whole wheat flour
• 2 tsp. baking powder
• ¼ tsp. table salt
• ¼ tsp. cinnamon
• 1 cup unsweetened vanilla flavored almond milk
• 3 large egg whites
• 2 tsp. canola oil
• 1 Tbsp. honey
• 1 large, very ripe banana, mashed
• Nonstick cooking spray

Directions

1.) Place a baking sheet in oven and preheat to 200° F.

2.) In a large mixing bowl, whisk together the egg whites, almond milk, canola oil, honey, and banana. In another bowl, whisk together the flour, baking powder, table salt, and cinnamon. Fold the dry ingredients into the wet until just mixed.

3.) Heat a very large nonstick pan (or griddle) over medium heat. Spray with nonstick spray and ladle 1/3-cup of batter for each pancake. When the pancakes are bubbling on the edges and all over, about 3 minutes, flip. Cook another 2 minutes and place cooked pancakes in oven while the others finish. Serve with pure maple syrup or fake butter-flavored pancake syrup product (mmmm).

© Jessica J. for jonesing for..., 2010. | Permalink | One comment | Add to del.icio.us
Post tags: banana, breakfast, healthy rethink, sweet

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I know I posted some healthy, conscientious, figure-friendly banana chocolate chip muffins awhile ago. They’re great. Delicious. Healthy.

These are greater. More delicious. Not healthy. Many more chocolate chips. A lot more butter. A lot.

I made these as a thank-you gift to Rach’s sister who graciously let us stay at her house this past weekend during my visit to Minnesota. I had the most awesome time in Minnesota seeing Rach and my other girlfriend Steph for the first time since graduation. We laughed, we cooked, we watched Jon Woo movies. It was just like old times. And these muffins was our glorious breakfast for the weekend. The espresso powder doesn’t do much but make the chocolate really sing, and these are so moist they keep for days with no loss in texture or taste.

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Not-Healthy Banana Chocolate Chip Muffins

Based on the recipe from Baked.

Makes 15 muffins.

Ingredients

• 1½ cups mashed, very ripe bananas (about 3 large bananas)
• ½ cup sugar
• ¼ cup firmly packed light brown sugar
• 1 stick unsalted butter, melted
• ¼ cup whole milk
• 1 large egg
• 1½ cups all-purpose flour
• 2 teaspoons instant espresso powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1.) Preheat oven to 350° F. Spray 2 large muffin tins with nonstick cooking spray. In a medium bowl, loosely whisk together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips.

2.) Pour the mixture into the prepared muffin tins and bake 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Let cool completely on a cooling rack (in the pan) and then remove. The flavor actually gets better the next day, so keep in a airtight storage container and store up to 4 days.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: baking, banana, breakfast, sweet

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Some may call this lazy, others (like myself) call it genius.

I saw this on The Kitchn a few days ago, and could not wait to try it. 2-ingredient ice cream you could make and eat within a few hours? Sign me up! All you have to do is chop, freeze, and blend a banana. The natural texture and fat within the fruit lets it blend into a thick, smooth consistency instead of getting crumbly. Stir in some honey roasted peanut butter (ohh, my dearest friend) and you’ve got 2-ingredient ‘ice cream.’

The consistency straight from the blending is like thick soft serve, but you can also freeze it and eat it like normal ice cream too. You can really go nuts with accompaniments (Nutella, chocolate chips, walnuts, etc, spring to mind) so just have fun with it. Plus it can be allergy/lactose/vegan friendly!

Icy bananas.

Everyone in the bowl.

Halfway through.

That looks good… but it could be so much better.

Throw a big ol’ dollop of honey roasted peanut butter in there.

That’s better!

Mmmm.

It’ll probably only last two days… but still, labels are important!

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Banana-Peanut Butter ‘Ice Cream’

Based on the insanely clever idea from The Kitchn.

Ingredients

• 4 very ripe bananas
• ¼ cup honey roasted peanut butter (Peter Pan is the best – period!)

Directions

1.) Peel and cut bananas into small pieces. Lay out on a plate and freeze until solid, about 90 minutes.

2.) Once frozen, pop the bananas into the bowl of a food processor, and pulse, then blend, until smooth, scraping the bowl down as you go. Stir in the peanut butter and either eat right away, or freeze in an air-tight container.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: banana, dessert, fast and easy, peanut butter

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