Since we need bread recipes without milk, I’ve been experimenting with applesauce. The possibilities are endless! You may remember my Busybee Banana Bread. Well, I tweaked that just a bit to make this recipe.
3 ripe bananas, mashed
1/2 cup applesauce
3/4-7/8 cup white sugar
1 egg, whisked
1 tsp baking soda
1 tsp vanilla
a pinch of salt
1.5 cups all-purpose flour
1/2 cup chopped walnuts
1/8 tsp cinnamon
In a bowl, combine the mashed bananas with the applesauce. Add the baking soda and salt. Stir well. Add the sugar, cinnamon, egg, and vanilla. Continue mixing. Add the flour. Stir in the walnuts.
Pour batter into 4×8 loaf pan sprayed with cooking oil. Bake on center rack at 350F for 1 hour or until toothpick inserted into the center is clean.
You can never go wrong with a Better Homes and Gardens recipe. Every recipe I’ve tried from this book has been amazing. This recipe can be found on page 119 in the Better Homes and Gardens New Cookbook.
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium)
1 cup sugar
1/2 cup cooking oil (I used vegetable) or melted butter
1/4 cup chopped walnuts
1/4 tsp salt
Grease the bottom and 1/2 inch up the sides of one 9x5x3 inch loaf pan and set aside. I sprayed it with Pam.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 tsp salt. Make a well in the center of the flour mixture and set aside.
In a separate bowl, combine the beaten eggs, bananas, sugar, and oil. Add the egg mixture to the flour mixture and stir until just moistened. Add the nuts. The batter will be lumpy and sticky. Spoon it into the pan.
Bake at 350F for 55-60 minutes (I baked mine for 65). I also covered it with foil the last 5 minutes to prevent the top from getting too brown.
It’s cherry season, and that means I’m finding ways to incorporate cherries into all sorts of dishes. I’ll start with a cherry protein shake, using the Isopure Zero Carb Creamy Vanilla protein powder I just purchased. Here’s the recipe:
1 banana, cut into chunks
1/2 cup milk
1 small peach, quartered
1 scoop vanilla protein powder
6 frozen cherries
3-4 ice cubes
In a blender, puree the banana, milk, and peach. Add the protein powder. Add the frozen cherries and ice cubes. Blend until smooth.
I’ve been drinking the peanut butter chocolate protein smoothies too much, and I want to try something different. I created this recipe below. After adding the protein powder, I blended the smoothie for 2 full minutes to achieve a thick consistency.
1/2 cup Lactaid milk
1 tbsp almond butter
1/4 cup Quaker oats
1 scoop chocolate protein powder
2 tbsp flaxseed
1/2 cup ice
For those who are lactose intolerant, LACTAID® has a great recipe for banana pancakes. I made them this morning, and they were very hearty and tasty. Definitely a keeper!
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, divided
2 large eggs
1 1/4 cups LACTAID® Reduced Fat Milk
1/2 teaspoon vanilla extract
2 cups sliced bananas (1/4-inch thick)
6 tablespoons vegetable oil, divided, for cooking (I used Pam spray)
1/2 cup chopped walnuts ( I added this ingredient)
Preheat oven to 200F.
In a large bowl, mix the flour, sugar, baking powder, salt and nutmeg. Melt the butter in the microwave (30 seconds) and set aside. Whisk the eggs in a medium bowl and add the milk, vanilla extract and 3 tbsp melted butter. Mix well. Pour the egg mixture into the flour mixture, stirring until smooth.
Heat the remaining 2 tbsp melted butter in a frying pan over medium heat. Add the banana slices and cook 3-4 minutes per side, until bananas are caramelized and golden brown. Allow them to cool for a few minutes, and then add half of the banana slices into the batter. Reserve the rest for pancake toppings. Add the walnuts to the batter.
Spray a skillet with Pam and heat over medium heat (I use medium low to low heat). Measure 1/2 cup batter and pour onto pan. Cook until bubbles appear on the edges of the pancakes, and then flip and cook until brown on the other side.
Remove pancakes from the skillet and transfer them to an oven proof dish covered with a piece of aluminum foil. Place in oven, where they will remain warm until ready to be served.