Sentences with phrase «about the bananas baked»

Not exact matches

About to bake the loveliest of banana breads, Ella's!

Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

I have thought about making it many times (the recipe sounds delicious but the title, I confess, is what really lured me in), but I also LOVE spotty bananas, and between that, and, well, nursing school, I just haven't gotten around to baking it in the last couple of years.

my ski team bought waayyy to many bananas at fall camp this year so naturally (since were all a little picky about ripeness) I have been nominated to bake chocolate chip banana bread.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts

Baked oatmeal is almost like a breakfast cake (one you can feel good about) and it's super adaptable: you can add pretty much anything that suits your fancy, like bananas, peanut butter, or even chocolate chips.

Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued

I stockpile over-ripe, frozen bananas in my freezer (I think that's a form of enabling) just so that I can bake banana bread whenever the mood strikes me, as it did the moment I read about this sugar - topped coconut version.

The second time around, I had some really ripe bananas to use up so I made it into a loaf, baking it slightly longer for about 55 - 60minutes.

1 1/2 cups all - purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken into squares

I typically bake my banana breads for about 50 minutes, and this vegan chocolate chunk banana bread seemed just about perfect after baking that long.

Beat in about half of the flour and the baking soda, followed by the mashed banana.

That probably sounds disgusting to everyone else — I said I was picky, not that I had good taste I do love banana soft serve, but I'm funny about them in baked goods (must be the only person not to like banana bread) or cooked.

While I love banana bread and other types of cake - like loaves there is an undeniable specialness about kneading, proofing, and baking bread from scratch in your own home.

The specific flavor combination for this recipe came about when a colleague asked me to bake a banana layer cake for the team.

For a softer cookie, you could let the oats stand with the mixed banana for about 15 minutes and then bake, but you don't have to.

Ingredients makes about 12 small pancakes - recipe can be doubled easily - I use a griddle 2 eggs 1 very ripe banana 1/4 cup almond butter - where to buy nut butters 2 Tbsp raw milk, kefir or coconut milk 1 tsp baking powder 1 tsp cinnamon Pinch salt 1... Continue Reading

I am waxing eloquent about this humble snack / dessert / breakfast bread, because it's been a while since I baked banana bread.

3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)

As with most pumpkin (or banana) baked goods, the pumpkin flavor will intensify over time; Will keep for about 3 days in the refrigerator.

2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt

Ingredients: 1 cup cold vegan buttery spread 1 cup sugar 1/2 cup brown sugar 1/2 cup applesauce (you can sub this for a mashed banana) 2 1/2 teaspoons vanilla 2 1/4 cups flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1/2 bag vegan chocolate chips (about 6 ounces)

My favourite thing about baking with bananas is I always seem to have them on hand and they have a wonderful comforting flavour.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan

3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup mashed overripe banana (about 1 1/2 large bananas) 2 teaspoons pure vanilla extract

I am attempting to really improve my gluten free baking skills, I have a few recipes on my blog already, check out this really amazing gluten free clementine cake, or this really simple gluten free raspberry and dark chocolate crisp or how about a gluten free breakfast of maple banana overnight oats.

3 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

So the idea of making banana bread muffins that only take about 15 minutes to bake was the perfect compromise.

I had sooooo many brown bananas (aka — about 3 bunches), so clearly I had my baking work cut out for me.

1 3/4 cups whole wheat flour 1/2 cup ground flaxseed 1/2 cup lightly packed light - brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini 1/3 cup mashed ripe banana (about 1 banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract

Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread

Ingredients: 2 1/4 cups all - purpose flour 3/4 cup uncooked quick - cooking oats 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 cups mashed ripe bananas (about 6 medium bananas) 3/4 cup unsweetened apple juice concentrate 4 large eggs, beaten 1/2 cup butter, melted 2 teaspoons vanilla extract 3/4 cup chopped toasted walnuts

I've been known to bake muffins with just about anything I have in the kitchen — apples, carrots and pineapple, bananas and blackberries.

1/2 cup rolled oats 1/2 cup almond flour 1/2 teaspoon baking powder a good pinch of sea salt 1 medium banana, ripe (about 2/3 cups mashed) 2/3 cup plain almond milk

It bakes at a lower temperature for about an hour as this allows the moisture from the banana to be released while still retaining the flavour.

2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks

Banana Cupcakes Makes 12 1 1/2 cups all - purpose flour (spooned and leveled) 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 2 large eggs 1/2 teaspoon pure vanilla extract

Think about it for a minute: Bananas are good for moisture without butter / oil, naturally sweet becomes naturally even sweeter as they bake, plus they are kinda bind - y so that takes care of the whole egg issue.

these cookies look fantastic, I'm about to bake some banana cookies this weekend, these are looking good too.

Cut the bananas in half lengthwise, sprinkle with some cinnamon and bake in 400 F / 200 C for about 15 minutes.

and a tea spoon of full grain flour with 1/4 tsp of baking powder with the eggs and let them settle for about 20 mins before mixing in the banana and cinnamon.

(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144 per slice»

4 very ripe bananas, peeled and mashed (about 2 cups) 1/2 cup fat - free sour cream (or Greek Style Yogurt) 4 Tbsp butter, melted 2 large eggs 1 tsp vanilla 2 cups unbleached all - purpose flour 3/4 cup sugar 1/2 cup toasted pecans, coarsely chopped (or walnuts) 1 tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp salt

I have explained before that I am all about trying to bake healthier and with lower sugar and these bars use the banana and raspberry for their primary sugar.

One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them.

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

muffins 1/4 cup coconut oil 1/2 cup pure maple syrup 1/2 cup plain, unsweetened almond milk 1 cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup whole spelt flour 2/3 cup oat flour 1/4 cup shredded, unsweetened coconut 1/2 cup chopped dark chocolate