This recipe from Dorie Greenspan is da bomb!
- 2 c flour
- 1 c cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 8 tbsp butter, soften
- 1 c brown sugar
- 2 eggs
- 3 ripe bananas
- 3/4 c buttermilk
- 3 oz chocolate chips
Preheat oven to 350. Spray a loaf pan.
Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.
Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.
Let cool 20 minutes then release from pan.
Serves 10 – 12.
This is what happens when there are too many overripe bananas in our house. It is adapted from a recipe I found on Food52.
1 1/4 c whole-wheat flour
1/4 c unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1/4 c coconut oil, room temperature
1/2 c sugar
2 large eggs
3 – 4 mashed ripe banana
1/2 c plain Greek yogurt
1 tsp vanilla e
3/4 c chocolate chips
1 c grated zucchini
Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a large bowl, beat the oil and sugar for 2-3 minutes. Add the eggs into the sugar and oil mixture, one at a time. Add the dry ingredients, beat to combine. Add the remaining ingredeints and beat to combine.
Pour into the pan and bake for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.
Makes one loaf.
This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.
1 ripe banana, mashed
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond
Whisk together eggs, banana, apple and cinnamon.
Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.
Too with coconut flakes and almond butter.
Found this one on the web – it really does taste like mint ice cream.
- 1 frozen banana
- 2 c spinach
- 1 tsp mint extract
- 1 c coconut milk
- 2 TBSP cacoa nibs
Toss in a blender and serve.
Serves 1. 2 WW PP
This one has everything but the kitchen sink in it as far as antioxidants go, and the added kick of matcha to get my day started.
This one has Ingredients:
1 c frozen pineapple pieces
1 c spinach, or kale leaves
1 c unsweetened almond milk
2 TBSP almond butter
2 TBSP flaxseed oil
1 tsp agave syrup (nectar)
1 tsp matcha (green tea powder)
1/2 tsp finely grated peeled ginger
Toss in a blender.
I start almost everyday with a green smoothie, but every once in awhile I like to mix things up. This one is like drinking dessert !
1 ripe banana
2 TBSP peanut butter
1 tsp raw cacao nibs or dark chocolate
1 tsp honey
1/2 tsp vanilla
1 c almond milk
1/4 c greek yogurt
1 TBSP extra-virgin coconut
Combine all the ingredients in a food processor or blender. Puree until smooth.
I had a whole bunch of brown bananas and needed to make a breakfast treat the kids would eat, here’s what I came up.
1 c whole wheat flour
1/2 c wheat bran
1 tsp salt
1 tsp pumpkin pie spice
1/2 c butter, softened
1 c coconut palm sugar or brown sugar
4 mashed bananas
1 tsp vanilla
1 1/2 c quick cook oats
1/2 c walnut pieces
1/2 c raisins
1/2 c chocolate chips
Preheat oven to 435. Grease a 13×9 pan.
Combine dry ingredients. Set aside.
Combine butter and sugar, beat on medium speed. Add egg, vanilla and beat in with bananas. Add dry ingredients, mix in nuts, fruit and chips.
Spread into pan and bake 25 minutes.