Tag Archives: Bananas

Coffee Banana Date Smoothie

17 Replies

My new favorite thing!

date

(^^ No, that date is not my new favorite thing.) It’s the smoothie that the date goes in.

almondcubes

I had so many titles to choose from for this post.

coffee1

First, I didn’t know if I should call it a shake or a smoothie. It is creamy in texture, almost like a shake. But, I thought, it’s too healthy to be called a shake. Let’s go with smoothie.

banana

I wanted to call it amazingly-simple-four-ingredient smoothie. Because really? Four ingredients made this cup of deliciousness? They did! Coffee, bananas, dates and frozen almond milk.

coffee

And really, should I have just added almond milk to the title? That’s the only ingredient I used and didn’t add to the title. It just didn’t sound right.

blender

Also, I wanted to add the word vegan. Because I made a vegan smoothie sort of milkshake-y thing. If I were vegan (or on days that I feel like being one) this would be the perfect drink for a creamy milkshake/sweet tooth craving.

smooth2

Now, I don’t want to scare you away, but do you know how much I love coffee ice cream? Ice cream that tastes like coffee? That most people won’t go near? Yes, I love it. If you love it too, you will love this smoothie. There is a subtle flavor in this smoothie that reminds me of the ice cream. But! If you don’t love it, I think you will love this too. You probably wouldn’t even think of it if I hadn’t mentioned it. 🙂 Every ingredient pulls equal weight in this. All the flavors are noticeable, and just enough of each.

smooth3

This would be so good in the morning as a way to have morning coffee and breakfast all in one delicious and healthy smoothie. Or great as an afternoon snack (using decaf coffee, because if you know me, you know that I can’t drink caffeine past 10 or 11 a.m.).

smooth4

So, what do you think? Is this something you would try? Don’t be scared of the color. It’s delicious, sweet, healthy, refreshing, an energy-booster and vegan! I hope that you try and enjoy!

smooth5


Ingredients
2 bananas, frozen
4 frozen almond milk cubes (almond milk poured into an ice cube tray and frozen)
1/2 cup strong brewed coffee, cooled
2 medjool dates, pitted

I started by add the bananas and frozen almond milk cubes to the blender. I blended them up, adding a little bit of the coffee, until it was very smooth. I then added the rest of the coffee and dates, and blended longer, until smooth again.

Enjoy!

Notes:
-Your blender may be strong enough to add all of the ingredients at once. I added them separately because mine is not high-powered enough to handle all at once.
-I froze my bananas a day in advance. I took 2 very ripe bananas, broke them into thirds and put them in a zip bag into the freezer.
-I also froze my almond milk a day in advance. Just pour almond milk into an ice cube tray and into the freezer.

Roasted Banana Baked Oatmeal

4 Replies

I did it again.

NanandPecan

I, again, roasted bananas. And, again, I baked some oatmeal.

pecans

Like I told you before, I am ON oatmeal right now. And as much as I love my oats+nut butter+apple combination,  baked oats are such a nice change. The roasted bananas? Well I bought a huge bag of ripe bananas. What better way to use them?

raisins

This dish is satisfying, comforting and nourishing. You just feel better after eating it. It’s a great start to a day.

bowl

I can’t get over the plump raisin and crunchy pecan combination.

finishedoats

The banana flavor is spot on. Roasting bananas makes them taste amazing, and in the oatmeal, adds the perfect sweetness.

Method:

Preheat oven to 400*.  Grease a 9-inch baking dish. I brushed mine with melted coconut oil.

Start with:

2 bananas

Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 375*.

Next:

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
2/3 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

Then:

1 egg, lightly beaten
1.5 c. milk (I used almond)
1/3 c. honey
1 tsp. pure maple syrup
2 Tbsp. melted + cooled coconut oil
2 roasted bananas, from above, mashed

Add wet ingredients to a bowl. Mix well. Add wet ingredients to dry ingredients and mix well to combine. Place in  greased 9-inch baking dish. Bake for 30-35 minutes, until firm on top and golden around the edges.

*Notes:
-I used 2 Tbsp. melted coconut oil but melted butter would work fine.
-I served mine in bowls, with almond milk and extra cinnamon. So good!

Enjoy!

Roasted Banana Bread + Maple Buttercream Mini Cupcakes

3 Replies

I’ve got a little treat for your Friday.

done5

And, I know these cupcakes have a long name.

nans

They can’t just be banana cupcakes because roasting the bananas take these to a different place than non-roasted bananas would. And, they can’t just be roasted banana cupcakes because they kind of remind me of banana bread. A little. In a good, delicious way.

liners

The maple buttercream is delicious. I want you to try it soo bad!

cup bowl1

And I made mine mini. Because they are cute, and pop-able. And yes, eating three at once is okay. Because they are mini!

rnans

Now, if you desire a true cakey cupcake, these may not be for you. BUT they are so delicious and worth a try if you’re a little scared. They are moist and a little dense, packed with flavor — incredible. The combination of roasted bananas + maple buttercream = wow. So, so good.

done3

Also, don’t be intimidated by the ingredient/step list. I have it broken down into sections, so it looks more complicated than it really is.

done2 done1

I think you are really going to enjoy these!

Method

Banana Cupcakes:

To begin:

Place 24 mini cupcake liners into two mini cupcake pans. Grease liners.

Start with:

2 bananas

Preheat oven to 400*. Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 350*.

Next:

1 c. cake flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Place all four ingredients in a mixing bowl. Stir well with a whisk.

Then:

1/3 c. milk (I used almond)
2 cooled, roasted bananas (from above)
1 tsp. vanilla extract

Mix together in a bowl.

5 Tbsp. butter, softened
1/2 c. white sugar
1 egg, at room temperature, beaten

Beat butter and sugar in a bowl until smooth. Add half the egg to the butter/sugar mixture. Beat until just combined. Add half of the banana mixture to the butter/sugar. Beat until just combined. Add remaining egg and banana mixture and mix until combined. Add to dry ingredients and, using a wooden spoon, mix until just combined.

Fill the muffin liners with batter, filling each about 3/4 full. Bake in 350* oven for 8-12 minutes, or until toothpick comes out clean.

Maple Buttercream

1 stick unsalted butter, very soft
3/4 c. powdered sugar
1.5 tsp. pure maple syrup
Small dash of salt

Beat butter until soft, fluffy and completely smooth. Add powdered sugar and beat well. Add maple syrup and salt and mix until combined.

Pipe buttercream onto cupcakes.

*Notes
-This made 24 mini cupcakes for me.
– Decorate cupcakes with sprinkles, chopped pecans or even sliced bananas!

Enjoy!