Tag Archives: banana

Banana Pumpkin Smoothies

After all of the cheese and wine I consumed last week in Buenos Aires, I need to get it together. Quite frankly, I’m tired of chicken, have no desire for salads, and can’t eat any more eggs. When I get into an eating rut like this, where I want to eat healthy but can’t stand to eat the same old, same old, I like to replace a meal with a smoothie a few times a week. It’s the middle of October so it feels completely appropriate to break out the pumpkin. This Banana Pumpkin Smoothie is the perfect fall meal that tastes more like a treat and keeps my pants fitting.

Vanilla yogurt, canned pumpkin, orange juice, and frozen banana are the basis of this smoothie which is jazzed up with warm spices and a hint of brown sugar. Right around now, you can find all kinds of recipes for pumpkin pie smoothies but what makes this one unique and different is the addition of the banana and fresh orange juice. I always have slices of frozen banana in my freezer just for smoothies like this but if you don’t, a fresh banana will work fine, you just may want to add extra ice. I never thought to combine orange and pumpkin together but the flavors marry perfectly, giving this drink a light freshness you don’t typically get with fall pumpkin flavors. I’m sold.

4

Combine yogurt, pumpkin, ice, orange juice, brown sugar, spices, and banana in a blender, and process until smooth.

1

2

Garnish with dash of ground cinnamon, if desired. Serve immediately.

3

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Quick Banana and Milk Chocolate S’Mores

A little over three years ago, I bought my first home, a condo. A month later, this blog was born. I was so excited to finally own a place after renting so many apartments. I searched design blogs and poured over websites looking at furniture and paint colors. Well, this past weekend, I spent every minute cleaning every nook and cranny because I’ll be putting my sweet little condo on the market. I accepted a job in Atlanta about three weeks ago which I’m really excited about but getting a home ready to list for sale is purely exhausting. I passed up on a concert, barely ate any meals and drank way too much coffee. Late Saturday after realizing I’d eaten nothing all day, I picked up Chinese food and almost fell asleep eating it. Yesterday I decided I needed to make something for the blog so instead of making something healthy and sustaining, I made these Quick Banana and Milk Chocolate S’Mores. Only because they were quick.

Graham crackers are topped with milk chocolate, banana slices and marshmallow which is then toasted under the broiler for a quick minute and a half when everything becomes soft and gooey. Eating these s’mores reminded me of when my friend Lori and I used to make s’mores in the toaster oven at work. The smell would waft throughout the office and at one point our CFO came over and asked what we made that smelled so good. Everything about these s’mores takes me back to that time. The milk chocolate is creamy, the marshmallow is oozing, and the banana is toasted and mellowed out. Yes, this was my dinner last night. And considering I still have a little more to do, it just might be my dinner tonight.

Have some left over marshmallows? Try this Toasted Marshmallow Milkshake!

photo 4

Preheat broiler to high. Place graham cracker squares on a foil-lined baking sheet. Divide chocolate evenly among 4 squares; top evenly with banana slices. Spread 1 tablespoon marshmallow crème (or place 1 marshmallow) on each of 4 remaining squares.

photo 2 (3)

Broil 1 1/2 minutes or until chocolate just begins to melt and marshmallow creme lightly browns.

photo 3

Carefully top banana with the marshmallow-topped squares.

photo 1

Additions: None

Omissions: None

Substitutions:

  • Whole marshmallows

Overall Rating: Love It

Source: Cooking Light magazine

Coconut Banana Bread with Lime Glaze

Just about every January or February, right when I think I might snap from the cold winter weather, I find myself driving to the nearest candle store to buy the biggest coconut candle I can find.  The scent of coconut takes me to back to summertime when it was warm and suntan lotion filled the air.  It’s something I do to try to trick my brain into thinking it’s not so cold out.  Well, we are in Spring now and the temperature outside is 80 one day and 30 the next so when I went to Target the other day, I didn’t realize until I got home that nearly everything I bought had coconut involved somehow: coffee creamer, air freshener, instant iced tea, chocolate, and coffee (see my Instagram picture of this collection here). Obsessed with coconut much? Well, it just seemed like an appropriate time to breakout the actual coconut and make this Coconut Banana Bread with Lime Glaze.

Sweetened coconut flakes are mixed with basic banana bread batter, which is made with low-fat yogurt and pumped up with some dark rum. A little extra sprinkling of coconut tops the batter which is then baked until golden brown.  Once cooled slightly, the bread is given a little extra sweetness with a simple lime juice/powdered sugar glaze which adds a whole other layer of flavor.  I almost left off the glaze because the bread was so perfectly beautiful without it but I’m glad I added it.  The citrus flavor really complements the coconut making this a real island-y banana bread.  Coconut is one of those things that people either love or hate. I don’t think I could live without it.

DSC05045

Preheat oven to 350°F.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.  Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs, 1 at a time, beating well after each addition.

DSC05030

DSC05032

Add banana, yogurt, rum, and vanilla; beat until blended.

DSC05033

Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

DSC05034

DSC05035

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

DSC05036

DSC05037

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

DSC05042

Additions:  None

Omissions:  None

Substitutions:

  • Whole-wheat flour for half of the white flour

Overall Rating:  Love It

Source:  Cooking Light magazine

%d bloggers like this: