Banana Chip Cookies
Another recipe for using up those bananas that are no longer yellow! Or those bananas that have just been chilling in the back of your freezer. It happens to eveyone and can only make banana bread so many times. I’ve been putting bananas in cookies for a while as vegan alternative to eggs but with these cookies the bananas are the lead not the support. I also kept it vegan figuring why mess with a good thing?!?
i’m also proud to say that I made these while babywearing – slowly but surely figuring out this whole “mommy” thing. While in the mornings she easily goes down for a nap (or two) in the afternoon she greatly prefers to be in her Boba. Needless to say this makes me VERY thankful for our double oven as I can easily access the top part with little bending. I don’t see myself wearing her if the baked good needs two hands but luckily cookies don’t fall in that category!
Banana Cream Pie
A bit late, but finally have my post from Pi Day! Since Pi Day was also game day I knew I had to make something, and it had to be something awesome. Thankfully /r/52weeksofcooking pointed me in the right direction with their banana theme. I had never made/had a banana cream pie but figured it couldn’t be too hard – just a more solid version of banana pudding. I searched the internet for inspiration but most of them involved ingredients I didn’t have on hand, and since I was doing this last minute the day after an embryo transfer going to the store just wasn’t going to happen. So I decided to use a custard recipe I acquired many moons ago and just modify it as needed. For the crust I went with my standard push-in-pan using vanilla wafers. One day I’ll figure out how to roll a pie crust but until then push-in-pan it is!
Hope your sweet tooth is ready for this week as I’ll have another dessert recipe on Wednesday as part of #15Cheesecakes!
Chocolate Chip Banana Cake
Welcome to Group A’s first posting session for 2015! I’m so excited to be participating in the Secret Recipe Club for another year – and can’t wait to see how many awesome things I’ll get to make this year. My first assigned blog of the year is Claire K Creations which is run by the fantastic Claire C. Her bog is packed with all sorts of goodies running from the savory to sweet and healthy to decadent. I decided to pick something in the middle, going with her Chocolate Banana Cake, figuring that the addition of bananas made it a “healthier” dessert option – I mean that’s how this all works, right??? I love that the recipe is inspired by one from a book and while I haven’t read that Jane Green novel, I have enjoyed a few of her works. I did screw up a bit with the recipe as I totally missed that the chocolate was to be melted, and I totally had already folded in my chocolate chips by that point. However it still turned out fantastic!
Oh, did I mention Claire is also an Aussie? Another awesome part of her blog was finding out about all the local treats which my little sister will be exploring in just a few months when she heads south for her 6 month (or 18month) adventure in the Land of Oz.
Quick heads up – this is only 1 of 3 blog posts that I have going up today, so be sure to check all of them out!
When life makes you bananas – make a banana split! Or at least so said my boss last week after a way more stressful than it needed to be week. While I’m not much of a banana split kind of girl (milkshakes, all the way) I did get a bit stuck on the idea of using bananas. The next day a coworker gave me a perfectly brown banana that was perfect for mashing and doing something with – so I knew the universe, or at least my colleagues, were telling me I needed to do something with bananas. Since I was gifted the banana on a Friday it was in perfect shape for breakfast the next morning and after a quarter toss to decide between pancakes and waffles, I got to work! I used the base waffle recipe in my Joy of Cooking book, and just swapped out the eggs for the bananas.
Joe topped his with standard maple syrup while I went for some local Pear Butter, which worked perfectly with the cinnamon in the muffins. I know there are people out there who teased me for asking for a waffle maker on our wedding registry but I am so so so thankful that I did! There are few things as simple and basic as a good waffle – which is why I’m sending this over to /r/52weeksofcooking for their rustic challenge. It might not be the easiest thing to make on a camping trip, but a waffle in the morning with a cup of coffee (by which I mean Iced Caramel Latte) is pure heaven!
Banana Sourdough Bread
Hello again! Sorry for the long delay in posting, I thought I had two recipes set to go up while I was out of town but apparently something went wrong. While I’m not exactly sure what happened I do know that I have a bunch of delicious recipes to share, as well as some updates on what all is going on in the world of Dancing Veggies. This first recipe has become a new stand-by as it used two ingredients that need weekly attention: sourdough & bananas. Normally the bananas just get tossed in the freezer for future use but this time I decided to try adding some smashed bananas to my standard sourdough recipe and see what would happen!
This wound up being the perfect breakfast bread, just toasted with some butter and cinnamon as well as using the few remaining pieces for French Toast. Writing this post up I’m tempted to toss the ingredients in my bread machine in order to insure I have some of this weekend!
I’m writing this post as the smell of cinnamon and banana deliciousness slowly takes over my kitchen. I happened to be on Facebook this afternoon when I saw there was a possible orphan in group C of the Secret Recipe Club. Never one to pass on trying a new recipe I volunteered and was linked up with the awesome Toni of Mommy’s Menu. I was instantly pulled in by her incredibly vibrant header which features all sorts of sweet and savory treats. Knowing that going to the grocery store wasn’t an option I set out to find the perfect recipe that would incorporate things I had on hand. In the end my husband found the recipe, looking over my shoulder and saying “those look gooood”. After verifying the ingredients with those on hand I headed to the mixer and got baking! I wound up being a little short on shortening so I subbed some unsalted butter and carried on.
These cookies were OUTSTANDING!!!! The banana wasn’t overpowering but it was clearly there, which was perfect. I also pinned more than a few recipes for the future, when I’m not limited by ingredients or time. Thanks Toni for some awesome cookies and some delicious treats to look forward to.
So the third post wound up not happening but that’s alright because now I am posting from an Air Conditioned house, and it’s wonderful because I didn’t realize how much I need air conditioning until I didn’t have it anymore.
Now for the recipe, I actually made these muffins this past Saturday morning as a surprise for Joe. I had two missions with these muffins: find a nut free banana muffin recipe and make them vegan. I couldn’t find anything that fit both of them so I decided to adapt my mom’s cinnamon apple recipe, which is vegan, and substitute the apples for bananas. The result was amazing! Nut free vegan banana muffins in under 30minutes.
Banana Cinnamon Muffins
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 cup butter substitute (smart balance)
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/2 cup applesauce (cinnamon or regular)
4 overripe bananas
1. Preheat oven to 350
2. In a large bowl combine flour, baking soda, and salt. In a separate bowl cream together butter and borwn sugar. Stir in eggs and mashed bananas until well blened. Stir banana mixture into flour mixture; stir just to moisten.
3. Pour batter into a lightly greased muffin pan. Bake in preheated oven for 20-25minutes, until a toothpick inserted into center of the muffin comes out clean. Let cool in pan for 10minutes, then serve.