Showing posts with label bananas. Show all posts
Showing posts with label bananas. Show all posts

Wednesday, March 28, 2012

Cherry Almond Coconut Breakfast Loaf- Gluten Free


  
     It’s a "misty, moisty morning" and the dogwoods seem to have appeared overnight, mingling with the redbud trees to make a glorious spring pageant. After Saturday’s rain I can smell the earth just begging for the tiny little tomato plants growing in the windowsill. Spring has sprung.

     The warm weather and longer daylight hours have rekindled my enthusiasm for bringing my camera back into my kitchen, so I'm going to try to be more consistent with posting on my little blog. There are lots of things waking up around here that I can't wait to share!
   
  
     Sunday morning I woke up early, before the rest of the household stirred, and prepared these little loaves for breakfast. The original recipe for this lovely gluten-free-no-added-sugar-breakfast/snack came from Anja's Food 4 Thought. I changed it up just a bit to accommodate what I had on hand, and these loaves were the serendipitous results. As tasty as they were wholesome, they were a delightful addition to our morning. They disappeared so quickly that next time I'll be sure to double the recipe. Hmmm... Pineapple and macadamia nuts maybe?
     

Cherry Almond Coconut Breakfast Loaf
adapted from Anja's Carrot Coconut Breakfast Loaf
Ingredients
3/4 cup almond meal (I used almonds ground in my food processor.)
1 tsp. baking soda
1/2 tsp. cinnamon
2 eggs
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup coconut oil
1/2 cup mashed banana (about 2 medium bananas)
1/2 cup dates, pitted and chopped (If your dates stick together while chopping, sprinkle with some almond meal.)
1/2 cup carrots, grated
1/4 cup desiccated coconut
1/4 cup almonds, chopped
1/2 cup cherries (sweet or sour) pitted and chopped

Directions
  • Preheat oven to 375° F (180° C). Line three small loaf pans (or one standard size loaf pan) with lightly greased parchment paper.
  • In a small bowl, mix together almond meal, baking soda and cinnamon.
  • In another bowl, mix together eggs, extracts, coconut oil and mashed banana. ( I had trouble with my coconut oil not mixing well with the other ingredients, so I whirled the mixture around a few times in the food processor.)
  • Add almond meal mixture to wet ingredients; stir.
  • Gently stir in the remaining ingredients. Mix well to ensure that the chunky bits are evenly distributed.
  • Pour batter into prepared loaf pan(s) and bake for 40 minutes (35 for smaller loaf pans) or until a cake tester in the center of the loaf comes out clean.

Wednesday, October 27, 2010

Eileen's Best Banana Bread


 When life gives you speckled bananas, there's nothing to do but make some bread. Specifically, some heart healthy banana bread.  I haven't been at home very much these last several days and these babies definitely got a bit past the "flecked with brown and have a golden hue" stage. I was needing some comfort food last night, and banana bread fit the bill.

 Why heart healthy? I'm blogging from the hospital ICU waiting room these days. I took hubby to the Emergency Room last week (right after the Hachis Parmentier, I might add) where it was determined that he was having a heart attack and would need major intervention. Monday morning he was in surgery having a very talented man- to whom I will forever be thankful- bypass a few five badly blocked coronary arteries. He's all fixed up now, but groggy, sore and anxious to feel better.


 No butter or eggs in this banana bread, but still it was tender, moist and delicious. It was just sweet enough and full of chopped walnuts giving each bite a wonderful depth of flavor. I used this Cooking Light recipe containing ground flaxseed which adds heart-healthy omega-3 fatty acids. I think we'll be eating a lot more of those in the future. :)


Eileen's Best Banana Bread
adapted from Cooking Light (Eileen Solberg) October 2009
Ingredients
3/4 cup all purpose flour (fluff, scoop and level)
3/4 cup whole wheat flour (I used white whole wheat)
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2 large)
1/2 cup plain fat free Greek (or regular) yogurt
3/4 cup sugar (I used a little bit less and it was plenty sweet)
1/4 cup light flavored olive oil (or canola)
1/2 cup chopped walnuts
1 teaspoon vanilla

Directions
  • Preheat oven to 325° F 
  • Coat a 5"x9" loaf pan with cooking spray.
  • Lightly spoon flours into dry measuring cups. Level with a knife. In a large mixing bowl, combine flours with flaxseed, baking powder, baking soda and salt.
  • In another bowl, combine mashed banana, yogurt, sugar, oil, walnuts and vanilla.
  • Add the banana mixture to the flour mixture and mix just until combined.
  • Pour into prepared loaf pan.
  • Bake for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. (Check after one hour.)
  • Cool in pan on rack for 10 minutes. Remove from pan and finish cooling on rack.

Monday, May 24, 2010

Marbled-Chocolate Banana Bread- Cooking Light


What happens when you have a bowlful of neglected bananas? You make banana bread, of course. Banana bread is the perfect choice when you need a treat that's simple, comforting and delicious. This loaf combines two favorites: chocolate and bananas. Spread with a bit of strawberry jam and you almost have a banana split!

""When they are flecked with brown and have a golden hue, bananas taste the best and are the best for you."    Chiquita Banana, 1944

For best flavor, use bananas that are generously flecked with brown spots. If ever you find yourself with a surfeit of over-ripe bananas and no time to make bread, just peel the bananas and freeze them in plastic bags. They'll be there for you when you need them, and trust me, you'll thank yourself when you bite into the chocolate-banana goodness that is this loaf.



Marbled-Chocolate Banana Bread
from Cooking Light, Sept. 2003
Ingredients:
2 cups all-purpose flour
3/4 teaspoon  baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup egg substitute (I used one whole egg plus 2 egg whites to equal 1/2 cup.)
1/3 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips
Cooking spray
Directions:
  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together the flour, baking soda and salt.
  • Beat sugar and butter together until well blended. Add mashed banana, eggs or egg substitute and yogurt. Beat until blended. Add flour mixture and blend together just until moist.
  • Place chips in a microwave safe bowl and microwave on High for one minute, or until almost melted. Stir until the chocolate is melted and smooth. Cool slightly, then add 1 cup batter to the chocolate, stirring until well combined. 
  • Spoon chocolate batter alternately with the plain batter into an 81/2 x 4 1/2 -inch loaf pan coated with cooking spray. Swirl batters together using a knife.
  • Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and finish cooling on wire rack. 
  • Yield: 16 servings         Calories 183; Fat 4.7 g; Carbs; 33.4

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