Moist Banana Yogurt Loaf

Moist Banana Yogurt Loaf

We eat a lot of bananas in my home. They are healthy, delicious, and filling. I had some over ripe bananas on hand, and needed to use them before they ended up in the garbage. I made this moist banana yogurt loaf that my husband and son gobbled up! This recipe is extra tasty because the banana flavor is enhanced with banana yogurt. You can prepare this mixture, and make mini muffins, or regular sized muffins as well. This loaf is great on a Sunday morning, with a nice cup of coffee, or tea!

Ingredients

1 large egg, beaten
1/2 cup light brown sugar, packed
1/4 cup canola oil
1/4 cup banana yogurt, (I used Trader Joe’s)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Optional…you may add walnuts, pecans or an other nuts you like to the mix.

Directions

Preheat oven to 350F. Coat a 9×5-inch loaf pan with cooking spray, set aside. In a large bowl, add beaten egg, brown sugar, canola oil, yogurt, brown sugar, vanilla, and whisk to combine. Next add mashed bananas and stir. Add your flour, baking powder, and baking soda. Mix until well combined. Baking can take anywhere from 40 to 50 minutes. You can insert a toothpick when you feel it looks ready. If the toothpick comes out clean, your banana loaf is ready to go. This loaf is very moist, and dense, so expect that. Hope you enjoy it!

Moist Banana Bread

You May Also Like….

Chocolate Pecan Heath Bananas

Chocolate Pecan Heath Bananas

Whole Wheat Pumpkin Pancakes With Maple Pecan Syrup


var r = document.URL;

wholewheatpumpkinpancakes

Loving the use of pumpkin lately. It's one of my all time favorite Fall ingredients. Pumpkin is a very versatile, and I love using it in soups, desserts, and breads. Today I am using it in whole wheat pancakes for the family with a sweet maple pecan syrup! Lately I've had an addiction to maple syrup, so these pancakes are just another great excuse to use it! Trying to limit the amount of white flour as well, so I swapped it out for whole wheat flour and added a little oatmeal for heart healthy nutrition. My almost two year old son will be eating these as well, and he can be a picky eater, so I try to sneak in good, wholesome ingredients when I can. He doesn't even taste the difference!

Ingredients

1 cup whole wheat flour
1/2 cup oat flour (grind oats in food chopper)
3 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tbsp sugar
1 1/4 cup milk ( your choice)
1 cup canned pumpkin puree (or make your own here)
1 egg beaten
butter for cooking

Maple Pecan Syrup

1 tablespoon butter
1 cup maple syrup
1/2 cup chopped pecans
1 tbsp brown sugar

Directions for Pancakes

In a large mixing bowl add whole wheat flour, ground oats, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together and set aside. In another bowl, add your sugar, beaten egg, pumpkin puree, and milk. Mix until blended. Next add your wet pumpkin mixture to your flour and oats. Blend until well mixed but not overly smooth. Let sit for 15 minutes. This will allow your pancakes to be fluffier.

Meanwhile for your Maple Pecan Syrup...

In a medium sauce pan, add butter, brown sugar and pecans, cook on medium low for 2-3 minutes an stir to coat. Next add your maple syrup, and cook just until warm. Set aside until ready to use.

Now that your pancake mix has been sitting, and your syrup is ready to go, you may start cooking your pancakes. Add some butter to a pan on medium, at least a teaspoons worth. Drop pancake mixture with a ladle or ice cream scoop and let cook until small bubbles appear. Flip over and cook until pancake is ready. This should only take a couple of minutes. You may also make them into silver dollars, or 8 large pancakes like I did. Serve right away and top with warm maple pecan syrup, Enjoy!

You May Also Like...
breakfastpumpkin scones

Skillet Eggs in Fresh Tomato Sauce

skilleteggsandsauce

Summer is gone and Fall is here, although I still have some beef steak tomatoes growing in my garden. I thought I would put them to good use by making a special egg dish that my mother makes for dinner, yes that’s right dinner! I love breakfast for dinner , however this egg recipe feels more like a dinner then something you would eat at breakfast. I know I’m confusing you! It’s truly delicious, low carb, and once you make it, I promise you will make is again and again. My fresh garden tomatoes really made this dish pop with flavor, and of course a little cheese makes everything taste good!

Ingredients

2-3 tablespoons olive oil
1 small red onion, sliced thin
2 cloves fresh garlic, chopped
3 large garden steak tomatoes, chopped
1 tsp garlic powder
salt & pepper to taste
1 tbsp Parmesan cheese
6 eggs
fresh basil
extra Parmesan cheese for sprinkling

Directions

In a large pan add olive oil, red onion, and fresh garlic. Cook on medium low until onions are softened. Add chopped tomatoes, garlic powder, salt, pepper, and parmesan cheese. Cook until tomatoes are broken down, and turning into a thick sauce. Lastly crack your 6 eggs right on top of your tomatoes and cover on low until eggs are done. Cooking time can vary. If you like your eggs softer, cook for less time. If you prefer your eggs completely cooked and harder, keep the lid on until you achieve that. It only takes a few minutes, so keep an eye out. Once your eggs are to your liking, top with some fresh basil and more Parmesan cheese! This egg dish pairs well with a savory waffle, some good bread, or even a side of rice. Enjoy! Serves 3.

Pumpkin Spice Granola Bars


var r = document.URL;

pumpkinspicegarnolabars

Hello everyone! It's been months since I have posted. Life has been very busy, and I have been missing posting my recipes. I am back and have some Fall recipes to share with you! I don't know about you, but when the air gets cooler, and Fall seems to be creeping up, I get in the mood for anything pumpkin! Those crisp mornings where you want a hot cup of coffee and a delicious treat to go alongside it. Well I made a granola bar that is full of Fall flavors, and scents. Pumpkin Spice Granola Bars to be exact. First let's talk about pumpkin. Most people use pumpkins for pies, breads, soups, or for spooky carvings at Halloween. Did you know that pumpkin provides us with vitamins A, C and E, is rich in minerals, and has powerful antioxidants? It has a high fiber content, and can help with weight loss and lowering cholesterol too. Pumpkin seeds alone are a healthy, and nutritious snack, and add a nice nutty flavor to many dishes. Last year I bought a few pumpkins, baked them, and made my own pumpkin puree. Here is the recipe. This year, I am using canned pumpkin because the pumpkins aren't out yet! I can't wait.
This granola bar recipe is slightly chewy, full of fiber, not too sweet, but very filling. They make a great grab and go snack for the whole family, and you can feel good that you opted to make your own versus store bought granola bars loaded with unhealthy ingredients. Hope you enjoy them!

Ingredients

3 1/4 cup old-fashioned oats
1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin spice
1/2 tsp salt
1/4 cup brown sugar
1 cup pumpkin puree ( I used Trader Joe's)
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup dried raisins
1/2 cup pumpkin seeds
1/4 cup sunflower seeds

Directions

Preheat oven to 350°F. Spray an 8x8 baking pan with cooking spray such as Pam.
In a large bowl, toss together oats, ginger, cinnamon, pumpkin spice, nutmeg, and salt. Set aside.
In another bowl, blend your brown sugar, pumpkin puree, maple syrup, and vanilla until well combined.
Pour your wet ingredients over the oats mixture, and mix well until the oats are completely moistened.
Next add your pumpkin seeds, raisins, and sunflower seeds. Press the mixture firmly into your 8x8 prepared pan.
Bake for 30-35 minutes, or until golden brown, and firm. Let your granola bars cool slightly before cutting into them, about 5-10 minutes. You may cut your bars into whatever size you prefer. You should get about 16 bars out of this recipe.

Some suggestions...You may replace raisins for cranberries, or any dried fruit you like. You may also add nuts for extra crunch and flavor. You can store your granola bars in an airtight container and keep frozen if you don't plan on eating them within a week or so.

You May Also Like

Face Pumpkin Cut Side Down

How to Bake a Pumpkin

Breakfast Pumpkin Scones

Breakfast Pumpkin Scones

Flourless Brownie Cupcakes

flourlessbrowniecupcakes

For the past week I have been on a diet and exercise plan. I have been sticking to it surprisingly well! It’s definitely been a challenge though when it comes to giving up sweets on a diet. I have joined the T25 exercise community which is amazing! It’s a video set for a 10 week program aimed to build strength, muscle and help me shed those stubborn pounds. So far I love it, and I have never said that I’ve loved any exercise program before. With this plan comes healthy eating of course. Healthy eating doesn’t mean give up total treats when you make them the right way. I found a wonderful recipe on the T25 website that I had to try to allow me to enjoy some sort of chocolate treat without ruining my diet. Well, to my surprise these little flourless brownie cupcakes are not only delicious, but packed with fiber and protein! There is an ingredient which I never thought of putting in a cupcake.( scroll down to see ingredients) I did tweak the recipe abit and it still came out yummy! I am going to post the link to the original recipe next to mine. If your looking for something sweet and your on a diet, please try these. You too will be happily surprised!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients

These is how I made mine…

1 cup Chick Peas Garbanzos, 15.5 oz Can
3 Eggs beaten
2 Tbsp Maple Syrup
5 Tbsp Cocoa Powder – Unsweetened
1 tsp Baking soda
3 tbsp Butter, melted
1 tsp Pure Vanilla Extract
6 tbsp Semi-sweet Chocolate Morsels

Directions

Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, butter, and extract in blender or food processor. Blend until smooth. Divide batter among 12 prepared muffin cups. Blend chocolate chips into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!

Here’s the Original Recipe…http://www.teambeachbody.com/eat-smart/recipe/-/rcp/232651709

You May Also Like

Chocolate Graham Cracker Truffles

Chocolate Graham Cracker Truffles

Chocolate Pecan Heath Bananas

Chocolate Pecan Heath Bananas

Chocolate Saltine Pecan Crunch

Chocolate Saltine Pecan Crunch

Corn Muffins With Honey Butter Drizzle

I have been really busy at work this past week, and haven’t been able to catch up here on wordpress. Today I actually have some time to check out what everyone’s been up too! Also I got the chance to make these really easy corn muffins with a honey butter drizzle. I like corn muffins warm out of the oven. Melted honey butter poured over them is even better. The honey butter drizzle is exactly that, honey and butter. Make as much as you like because it’s simple and really tasty! Keeping your honey butter nice and warm is a definite must! You can add to a bowl and dip your mini muffin right in YUM! I usually make my muffins into mini versions, if you do this recipe makes 18 corn muffins. Hope you like them…

cornmuffins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1/4 cup honey, or as much as you like
1/4 cup butter, or as much as you like


Directions

Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400 degrees F. for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

To make honey butter, warm equal parts honey and butter in a non stick pan, and drizzle over corn muffins. Enjoy!

Fruit Topped Banana Oat Pancakes

fruitoppedpancakes

Sunday morning breakfast, and we weren’t in the mood for typical eggs! I whipped up these yummy fruit topped banana oat pancakes, and needless to say they went fast! They are quite healthy, and very flavorful. I love pancakes, so does my family, but we do try to watch what we eat, and are trying to set a good example for my son. I didn’t use any flour in this recipe, I switched it up for oats, and a little corn meal. The banana flavored them up, and added an extra sweetness naturally. The fruit topping was delicious all by itself, but combined with these pancakes, well even better! One thing I love about the fruit topping, is that the peaches picked up the color of the berries as you can see in the picture. So pretty! Also, I did drizzle a little maple syrup on top! I am human, and love maple syrup. By the way, you can eat these for dessert, they are that good!

Ingredients

1 egg
1 cup oats
1/4 cup corn meal
1 banana
1/4 to 1/2 cup low fat milk
olive oil for frying
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder

For the Fruit Topping

2 cups fresh or frozen mixed fruit
Splash of orange juice
(I had, peaches, strawberries, and blackberries)

Add to a pan, with 1 teaspoon sugar, and a splash of orange juice. Cook on medium low until fruit is soft. Set aside, but keep warm until ready to use.

Directions for Pancakes

In you food processor, or blender add your oats, corn meal, egg, banana, milk, sugar, baking powder and cinnamon. Blend until it has a creamy consistency. Heat up a non stick pan, and add your olive oil. You may use whatever oil you like. Next drop tablespoon amounts of batter into pan. Cook until bubbly, then flip. This only takes a couple of minutes. When finished cooking oat cakes, plate them, and drizzle with warm fruit topping and maple syrup! You may also top them with whipped cream for extra decadence! Enjoy ;o) Makes approximately 18 silver dollar pancakes.

Tip: I made my pancakes into silver dollars, but you can make them as big as you like.

You May Also Like

Mini Breakfast Quiche

Mini Breakfast Quiche

Julian's Zucchini Pancakes

Julian’s Zucchini Pancakes

Potato Carrot Pancakes

Potato Carrot Pancakes