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

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Whole Wheat Pumpkin Pancakes With Maple Pecan Syrup


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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!

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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.