Bananas // Meals with Maria

 

Banana Crumb Coffee Cake

Ingredients

Crumb Layers

  • ½ cup cold unsalted butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free
  • 1 cup all purpose flour (gradually add more by the tablespoon if needed)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Cake

Glaze (optional)

Instructions

  • Preheat oven to 350º F. Grease a 9" x 13" baking dish with butter or cooking spray; set aside.
  • In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture. 
  • In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  • In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!) 
  • Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.
  • Pour half of the cake mixture into the prepared baking dish. Top with ⅓ - ¼ of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.
  • Bake at 350º for 50-55 minutes, until a toothpick comes out clean. 
  • To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.
  • Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving. 

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze in a freezer-safe container for up to one month. Thaw completely at room temperature before serving. 

Overnight Slow Cooker Steel Cut Oats with Banana


Ingredients
  

  • 1.5 cups steel cut oats do not substitute quick cooking, instant, or rolled oats, gluten free if needed
  • 4 cups water
  • 2 cups milk any kind you like (I used skim)
  • 2 large mashed ripe bananas plus additional banana slices for serving
  • 3 tablespoons ground flaxseed meal*
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon  freshly grated nutmeg  it’s an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.
  • 1/2 teaspoon kosher salt
  • For serving: chopped toasted walnuts raisins, chocolate chips, maple syrup, peanut butter, or any other mix-ins you enjoy with banana bread

Instructions
 

  • Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
  • Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Notes

Overnight steel cut oats can be refrigerated for up to 1 week or frozen for up to 2 months. To reheat, top desired amount with a few tablespoons of water or milk, then warm in the microwave or in a small saucepan until hot. If the oatmeal is frozen, let thaw overnight in the refrigerator first.
*The ground flaxseed meal I added for a nutritional boost. If you don’t have it or do not wish to add it, simply omit it. You can also substitute chia seeds or hulled hemp seeds.

Nutrition

SERVING: 1(of 6, without toppings—about 1 1/4 cups)CALORIES: 190kcalCARBOHYDRATES: 28gPROTEIN: 7gFAT: 5gSATURATED FAT: 1gPOTASSIUM: 28mgFIBER: 6gSUGAR: 1gCALCIUM: 139mgIRON: 2mg


Chewy Banana Cookies

ngredients

Wet ingredients

Dry ingredients

US Customary – Metric

Instructions

  • In a large bowl, mix 1 cup softened butter, 3/4 cups brown sugar, and 1/2 cup granulated sugar using an electric hand mixer.
  • Now mash up 2 bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat that on medium speed until well combined.
  • Hold a fine-mesh sieve over the bowl of the banana and butter and add in 2 cups of all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Then sift the dry ingredients in, and mix together at low speed.
  • Now add 3 cups of old-fashioned rolled oats along with 1 cup of semisweet chocolate chips. At this point mix everything together with a spatula.
  • Line a baking sheet with parchment paper and scoop out mounds of the banana oatmeal cookie dough using a medium cookie scoop.
  • At this point, you can round them balls in your hands or top with chocolate chips (optional). Now bake at 350 degrees Fahrenheit for 8-9 minutes.

Notes

Don’t have ripe bananas? No problem!
If you don’t have ripe bananas at home, you can ripen them in the oven! Place the unpeeled bananas on a parchment-lined baking sheet and bake at 300 degrees Fahrenheit for about 15-20 minutes.
Can I freeze the cookie dough?
Yes, this cookie dough can be frozen. If you want to make this banana oatmeal cookie dough ahead of time, go ahead and follow the recipe up to when you form the cookie balls. Instead of topping them with add-ins or baking, place them on the parchment-lined baking sheet and put it in the freezer for an hour. Once they are frozen, you can then put the cookie dough balls into a ziplock bag and keep them in the freezer for up to 3 months. Just take them out and bake them when you’re ready.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg


BREAKFAST BANANA BARS

Ingredients

  • 6 ripe bananas
  • 400 g gluten free oats (roughly 4 cups)
  • 1 tsp cinnamon
  • 2 tbsp water

Instructions

  • Pre-heat your oven to 200C
  • To a large mixing bowl add the peeled bananas and mash with a fork
  • Now add in the oats, cinnamon and water and mix together
  • Line a square baking tin with baking paper and pour in the mix. Press down firmly with the back of a fork to compact it into the tin
  • Bake in the oven for 20-25 minutes at 200C.
  • Remove from the oven, allow to cool for 10 minutes before slicing into bars

Bananas Foster French Toast

Ingredients

French Toast:

  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Challah bread, cut into 6 1/2-inch slices
  • Unsalted butter, for frying
  • Vegetable oil, for frying

Bananas Foster Topping:

  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (50 grams) light brown sugar
  • 2 firm bananas, sliced
  • Pinch cinnamon
  • Directions

Directions

Make the French Toast:

  1. Preheat oven to 250°F.
  2. In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
  3. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.

Make the Topping:

  1. In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.





Chewy Banana Oatmeal Cookies




Chewy Banana Oatmeal Cookies

Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more