Updated: Feb 23
Bananas are considered the third most popular fruit in the world, after apples and oranges. And really healthy - full of antioxidants, potassium and Vitamins C and B6. Plus, when you are dehydrated, they work magic!
I love bananas and use them almost daily in a variety of ways. They bedeck and brighten my cereal, sweeten my smoothie, enrich my ice cream and, when I want a real treat, I dip them in chocolate.
I often buy a big batch of bananas and it never fails - some get overripe. Not to worry. The overripe bananas are lusciously sweet making them perfect for banana breads and muffins.
Below are a few of my favorite recipes using bananas:
This easy recipe makes a dozen muffins that can be enjoyed for breakfast or dessert.
½ cup of butter, softened
¾ cup of light brown sugar
3 very ripe bananas, mashed
¼ cup sour cream
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup chopped walnuts
Preheat oven to 350 degrees. Grease a muffin tin with butter or line a muffin tin with paper cups.
Whip butter with sugar until fluffy. Add egg one at a time and beat until smooth.
Add mashed banana, sour cream and vanilla and beat well.
Stir in all dry ingredients and mix until well incorporated.
Fill muffin cups ¾ full and top with chopped walnuts.
Bake for approximately 25 minutes or until toothpick comes out clean.
For my mid-morning snack I usually opt for a smoothie. Almond milk and a ripe banana deliver a sweet and creamy treat in mere minutes. Add orange and pineapple segments for another layer of flavor. Use coconut milk and get a tropical treat! Go ahead, in the dead of winter take yourself on an imaginary tropical journey!
1 cup cold almond milk or coconut milk
1 ripe banana
½ large orange, rind removed, flesh cubed
½ cup cubed pineapple
2 ice cubes (optional)
Place all ingredients in a blender and blend until smooth. Pour into a glass and rejoice!
BANANA BITES, CHOCOLATE, OF COURSE
Ok, maybe not for breakfast but these little bites are a tempting treat throughout the day.
1 firm banana, cut in eight one-inch pieces
½ cup of chocolate chip morsels, dark or milk
8 wooden toothpicks
1/8 cup shredded coconut, toasted
Line a small baking sheet with parchment paper and set aside.
Melt chocolate chips over double boiler or microwave until smooth and creamy. Remove from heat.
Using a spoon, carefully dip each banana bite into the chocolate and rotate until evenly coated. Place on baking sheet. Skewer with toothpick and sprinkle toasted coconut over top.
Freeze for at least two hours. Serve chilled.