A couple weeks ago my in-laws came over to our house with a plethora of BANANAS! Normally this would be no big deal, as my 3 year old and 20 month old devour bananas like crazy! I feel like it is one grocery item we are always running back to the store for. But this was A LOT of bananas, and they were already pretty ripe. My girls used to not care about brown spots, but lately if they see one they won’t eat the banana anymore (I think they got that from their dad).
I was trying to think of a few things I could make with them that the kiddos would like and here are the recipes that made the cut (with the help from Facebook suggestions):
Mean Green Pancakes
Just 3 ingredients: bananas, eggs, and spinach.
Mix all ingredients together with a blender or hand mixer, then pour on skillet like regular pancakes.
Tip: don’t over mix the batter if using a good processor. Eggs become too foamy. Just mix enough to blend well.
HERE is the blog post linked to them.
Paleo Banana Bread
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 teaspoon pure vanilla extract
1. Pre heat oven to 350 degrees. You can use a 9 x 5 loaf pan or a smaller 7.5 x 3.5 pan. (The latter make the slices taller like regular bread). Grease pan or line with parchment paper.
2. Mix dry ingredients in a mixing bowl and set aside then mix the rest of the ingredients together. Add the wet ingredients to the dry ingredients and blend until smooth without over mixing.
3. Bake for 45-55 minutes or until toothpick is inserted and comes out clean.
4. Allow to cool, slice and enjoy!
Nutrition information per serving: (Makes 10 servings)
Calories- 128, Fat- 6g, Carbohydrate- 14g, Fiber-2.7g, Sugars-7g, Protein-4g
I LOVE ice cream. When I realized I could make it a bit healthier by making it out of bananas I was super excited! You don’t need a fancy Yonana’s machine to do it, but if you have one it works great too. I love to use two frozen bananas, some cinnamon and a tsp of vanilla extract and put it in the blender or the Yonanas machine. It is delicious!
HERE are a couple other variations I have done.
Breakfast Oatmeal Cupcakes
The last one I tried was a new recipe that someone posted in one of my facebook groups. It is a banana oatmeal muffin from Chocolate Covered Katie.
- 5 cups rolled oats (400g)
- 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
- 1 tsp salt
- 5 NuNaturals stevia packets OR omit and use 5 tbsp pure maple syrup, agave, or honey instead
- optional: 2/3 cup mini chocolate chips
- 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup)
- 1/4 cup plus 1 tbsp coconut
- 2 1/2 tsp pure vanilla extract
- optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
And below are my cute little helpers! They are loving helping me in the kitchen when they can, so I try to give them some jobs to do. I gave them raisins to add in the muffins and the little one just kept eating them instead of adding them to the mix. Silly little girl. What are some of your favorite banana recipes that we can try next?