Tag Archives: banana

Whole Wheat, Oatmeal Pancakes

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My cooking priorities have shifted just a little over the past year. I don’t really have a lot of time to prepare fancy or involved meals for myself so what I have is pretty boring these days. I do make sure to have healthy and yummy food on hand for Alex though. Now he is a toddler on the move and completely on solid foods so we are trying new things all the time, which is pretty exciting! I have made these pancakes too many times to not post them. They are fluffy, moist and freeze well. I think they are so good you don’t even need a topping on them. The banana version was the best pancake I had ever had…until I tried the apple cinnamon! Seriously, these are so delicious. Alex goes crazy flinging his arms and legs when I get these out, he is so excited I barely have time to cut the pancake up for him to eat. On top of that, these freeze great (which is what I do to have them on hand all the time)!! Just make sure to let pancakes cool completely then put in a freezer bag, voila! To reheat I just defrost in the microwave then pop in the toaster for a little bit.

For the apple cinnamon version just replace the mashed banana with 1/2 cup unsweetened applesauce and 1.5 teaspoons of cinnamon, yum!

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Whole Wheat Oatmeal Pancakes

Ingredients:
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashedDirections:

1. Blend oats in a food processor until the texture resembles coarse flour. Mix together the blended oats, flours, brown sugar, baking powder, baking soda and salt in a medium bowl; set aside.
2. Mix together the egg, milk, oil, and vanilla. Once combined, stir in the mashed banana. Pour wet ingredients into the flour mixture and stir until just moistened. Let batter rest for 5 minutes.
3. Heat lightly oiled pan or griddle over medium-high heat. Drop batter by large spoonfuls and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.Yields about 12 pancakes, depending on how large you make them.

Nutrition per pancake:

Banana: 159.2 calories, 3.9g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.5mg sodium, 28.4g carbohydrate, 2.3g fiber, 9.7g sugar, 5g protein

Apple cinnamon: 155.3 calories, 3.8g fat, 2.2g saturated fat, 17.5mg cholesterol, 204.7mg sodium, 27.5g carbohydrates, 2.4g fiber, 9.5g sugar, 4.9g protein

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Banana-Chocolate Bread

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If you like banana bread and chocolate, you will like this bread.  It tastes like Best Banana Bread, only sweeter.

Banana-Chocolate Bread, from Baking Illustrated

Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped course
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 cup plain yogurt – non-fat
2 large eggs, 2/3 cups egg substitute
6 tablespoons unsalted butter Smart Balance butter blend, melted and cooled
1 teaspoon vanilla extract
1/2 cup (heaping) bittersweet chocolate, grated

Instructions

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients plus chocolate together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Yield: 1 loaf

Nutrition per servings (of 16 slices): 234.3 calories, 11.6g fat, 2.6g saturated fat, 0.1mg cholesterol, 188.2 mg sodium, 30.1g carbohydrates, 1.9g fiber, 14.3g sugars, 4.7g protein

Best Banana Bread

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The Best Banana Bread, from Cook’s Illustrated, Published March 1, 1998.

2 unbleached all-purpose flour 1 cup whole wheat pastry flour, 1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 1/2 cup toasted walnuts , chopped coarse
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain non-fat yogurt
2 large eggs, beaten lightly egg whites, or 6 tablespoons liquid egg white substitute
6 tablespoons unsalted butter, Smart Balance 50/50 blend melted and cooled
1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

OMG my kitchen smelled SO GOOD while this was baking!   I have tried several banana bread recipes that have been OK, but this really is the best!!  Make sure you do check with a toothpick, I probably cooked about 10 minutes longer because it was not done first check.

I cut about 12 thick slices

Nutrition per slice (1/12): 228.1 calories, 9.3g fat, 2.9g saturated fat, 7.6mg cholesterol, 238.7mg sodium, 34g carbohydrates, 2.1g fiber, 16.9g sugar, 3.8g protein.