Tag Archives: bananas

Breakfast Banana Splits

Breakfast banana splits

Breakfast is my nemesis. It might be the most important meal of the day, but you know, most mornings it’s the first thing I forget. I’m just not that hungry when I wake up, and by the time I am, I’m just not that motivated. It’s a bad habit that I’m working to break, but it’s a hard one. I have yet to come up with a reliable method of reminding myself to eat in the mornings, so if anyone has any great ideas, please share!

Breakfast banana splits

When I saw this recipe in The Best of Clean Eating 2, I knew I had to try it. I love cottage cheese, and I love banana splits. And this breakfast didn’t disappoint – it was filling without being heavy, and took me all of about 3 minutes to make, even making it pretty for the camera.

Breakfast banana splits

I love this breakfast ‘sundae’ because it comes together so fast. While I’m getting the family ready to leave the house in the morning, I can just throw it all in a bowl and eat – no cooking, no fussing. The ingredients are staples in my fridge and pantry, so it’s not like I even have to do any special planning when I shop. The original recipe calls for a beautiful strawberry jam, but that’s the one fruit I rarely have on hand, so I made it with a blueberry-raspberry jam {homemade, of course!} and frozen blueberries. You can make it with whatever combination of fruit and jam you’d like, I think it would be equally delicious with a peach or mango concoction on top. Mmm, I think that has inspired me for the next time I make it!

Breakfast banana splits

Breakfast Banana Splits
(Adapted from The Best of Clean Eating 2)

2 medium bananas
1 cup cottage cheese
2 Tbsp all-fruit jam
1/4 cup frozen fruit, thawed {and chopped, if it’s in big pieces}
1 Tbsp roasted peanuts, chopped

Slice bananas in half lengthwise, and divide between two shallow bowls, two halves in each. {If you are using round bowls, cut the bananas in half width-wise, and arrange the quarters around the bowl.}

Using a measuring cup or ice cream scoop, place a half cup of cottage cheese on top of the bananas in each dish.

Combine jam and berries in a small bowl. Spoon equal amounts of the berry topping over each serving of cottage cheese. Sprinkle with chopped nuts and serve immediately. Serves 2.


Whole Wheat Banana Pecan Muffins


As a child, I remember my grandmother’s freezer being full of bananas. To my wee eyes, it seemed like there were dozens of them, a never-ending supply. One day, I discovered for myself that a thawed banana bears very little resemblance to a fresh banana, and I asked her why she kept them all. With a pair of sharp scissors, she snipped the end from the limp, black banana and squeezed it into a bowl like a tube of toothpaste, and we made banana bread. That was when I learned that nothing ever went to waste in her kitchen. Even bananas that I thought should be destined for the trash could be salvaged and used later. Ever since, my own freezer has become a gathering place for bananas past their prime, waiting to be baked into something delicious.


Every so often, though, my husband sorts through the freezer and curses the number of frozen bananas I have hanging around. We buy bananas almost every week for the kids, and usually there’s a straggler or two that didn’t get eaten and is starting to get spotty and soft, so into the freezer it goes! It only takes a few weeks and I end up with an over-supply of frozen bananas and it’s time to do some baking.



Enter the banana muffin. I prefer to make muffins over loaves for the kids, it’s just easier to portion out for them. When I’m feeling like Super Mom, I’ll even make mini muffins for them. I swear, my kids will eat anything in muffin form (just like their mom!). I found this recipe while searching for a reasonably healthy whole wheat recipe that would use a lot of bananas – most recipes use 2 or 3, but this one uses 5, maybe 6 if your bananas are on the small side. The result is a deliciously moist muffin, which can be hard to find in a whole wheat recipe. A batch of these muffins barely lasts 24 hours in my house – as soon as they’re out of the oven, my husband and kids are lining up in the kitchen to get one.



Whole Wheat Banana Pecan Muffins

(adapted from Food Doodles)

1 1/2 cups whole wheat flour
3/4 cup old fashioned rolled oats, plus more for sprinkling on top
1 tsp cinnamon
1 tsp cardamom
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup honey
1/2 cup butter, melted
2 eggs
1 tsp vanilla
2 cups mashed over-ripe (or previously frozen) banana (about 5 bananas)
1/2 cup pecans

Prep a 12-cup muffin tin with paper liners (or grease), and set aside. Preheat oven to 350F.

In a bowl, mix together flour, oats, cinnamon, cardamom, baking soda, baking powder, and salt. In a second bowl, whisk together honey, butter, eggs, and vanilla until combined. Stir in mashed banana.

Add dry ingredients to the wet ingredients and mix gently until just combined. Fold in pecans. Divide batter evenly between the 12 prepared muffin cups and sprinkle with oats.

Bake at 350F until a toothpick inserted comes out clean, ~15-18 minutes. Yield: 12 muffins

Nutritional Info (per muffin): 244 calories, 30g carbs, 13g fat, 5g protein, 4g fiber.


Banana Carrot Mini Muffins

If there’s one thing my kids love, it’s muffins – all kinds of muffins. But to them, the king of all muffins isn’t the jumbo muffin (like the huge ones at Costco!), it’s the mini muffin. The perfect hand-sized snack, mini muffins are devoured by my kids as if I had starved them for a week. (For the record, I didn’t starve them to test this theory.) And since my daughter’s preschool does shared snacks, mini muffins are my go-to choice when I have the energy to send a home-baked treat for the kids.

Now, I can’t be the only banana-hoarder out there. Hands up, all of you who whisk your overripe bananas off the counter and into the freezer for future banana bread usage. Come on, admit it, you have a bunch of bananas hanging out in your freezer, don’t you? I sure do. For those of you who think I’m truly off my rocker this time, consider this your banana baking tip of the year – if you freeze your bananas before you make banana bread, you don’t have to mash them when they thaw. Cut the tip of the banana off, squeeze it into a bowl like a tube of toothpaste, and voila: soft, goopy, pre-mashed banana. Yeah, I’m both thrifty and lazy.

So, anyway, with my abundance of frozen bananas, I knew some banana-based baking would be in order. And with Eliza’s preschool snack day looming, what better thing to make than banana mini muffins? I went on the hunt for a reasonably healthy recipe, and came across this one on Tasty Kitchen. It fit the bill perfectly – it used up a couple frozen bananas, had some whole wheat flour, no added oil, and even added a vegetable. In my books, this is a WIN. Oh, and in case you were wondering, they were a huge hit with the preschool class. Double win.

Banana Carrot Mini Muffins
(Adapted from Tasty Kitchen)

1 cup all-purpose Flour
1/2 cup spelt Flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 eggs
1 Tbsp honey
1/2 cup unsweetened applesauce
2 medium bananas, mashed
2 medium carrots, grated (about 1 to 1 1/4 cups)

Preheat oven to 350 degrees F. Grease wells of a muffin pan or line with cupcake liners.

In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside

In another bowl, whisk together the eggs, honey, applesauce and bananas. Add wet ingredients to the flour mixture and stir until just combined. Fold in the carrots.

Fill the prepared muffin wells almost full. Bake in preheated oven 10-12 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Cool for 5 minutes in the pan before removing them to cool on a wire rack.

Makes about 48 mini muffins.

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