The Best Healthy Banana Bread

10 09 2014

I love banana bread. Slather some peanut butter on it, and I think you’ve got the best breakfast bread out there.

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Unfortunately, it isn’t the healthiest of meals- hello sugar, butter, and flour! But, there are dozens of recipes that health-i-fy the traditional one. I decided to throw my hat into the game this morning, with an adaptation of a recipe from the Kitchn (Clearly, I’m obsessed with this blog!).

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The biggest swaps I made were two ripe bananas instead of 3, and then I used coconut oil and yogurt instead of butter in my recipe. Oh, and I also used some bread flour and dry oats in mine.

This was definitely a winner! It was moist, the perfect sweetness, and the bananas on top just made the loaf look so beautiful! I hope you try it out!

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Adapted from The Kitchn

Whole-Wheat Banana Bread

Makes 1 loaf

Ingredients:

2 medium, ripe bananas
1 cup whole wheat flour
1/2 cup bread flour
1/3 cup dry oats
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup crushed walnuts
1 heaping TBS coconut oil
1/3 cup Greek yogurt
1/2 cup maple syrup (mine was leftover from pancakes the other day, and it had cinnamon and all spice in it!)
1/2 teaspoon vanilla extract
2 large eggs
1 banana, for the topping (optional)
1 TBS raw sugar, for the topping (optional)

How to: 

Preheat oven to 375°F.

In a medium mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and crushed walnuts. In a separate mixing bowl, stir together mashed banana, oil, yogurt, maple syrup, vanilla extract and egg. Pour the wet ingredients into the dry and stir until just combined.

Pour the batter into a lightly greased standard bread pan. Bake bread until golden and a knife comes out clean when inserted into the bread, about 50 minutes. Try to let it cool off before eating. It will be difficult to do.





Pancake Friday – Peanut Butter, Bacon, Banana Pancakes

4 04 2014

So I’ve recently discovered Peanut Butter & Co.’s White Chocolate Wonderful.

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I don’t know what took me so long, but wow. I’m pretty sure I went through that jar of peanut butter in like 2 weeks. Whoops. Good thing I’ve been training a lot

It’s so creamy and delicious- and I’m not a big white chocolate fan- I constantly found myself going back to the jar for another spoonful. That was typically how I ate it. #noshame

But then I discovered Thomas’s Limited Edition Banana Bread English Muffins. YUM! Combining the soft nooks and crannies with the delicious flavor of banana bread? Genius! So of course I topped mine with White Chocolate Wonderful. And, because I was feeling particularly dangerous one day, I threw on a bit of bacon and some maple syrup.

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To be perfectly honest, I’ve always been skeptical of Elvis Presley’s famed combo of banana + peanut butter + bacon. But now, I TOTALLY GET IT! Wow, that man was on to something!

The combo was so good, that I made a loaf of banana bread with bacon grease instead of butter, and bacon bits and chocolate chips inside. I didn’t snap a picture, which is why I’m not blogging about it (because what is a recipe post without pictures?) but man oh man was it GOOD! Especially when topped with…you guessed it, peanut butter!

I did capture photos later that week of another bacon/banana/PB recipe:

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(cue angels singing)

Yup, that would be some peanut butter, bacon and banana pancakes. I was all out of my White Chocolate Wonderful, so I used good ol’ standard peanut butter mixed with some honey.

This was CERTAINLY a winner in my book. Big, fluffy, salty, and sweet. Yes, yes, yes, and yes.

I started by cooking up some bacon on my new griddle, and while I was at it, I decided to throw on some banana slices too.

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A closer look:

ElvisPancakes9YOLO, right?

And while we’re living on the wild side, why not throw in some mini peanut butter cups that I picked up at Trader Joe’s?

ElvisPancakes10Yup, I went there.

Bacon bits and peanut butter cups = perfect stir-ins for pancakes. Who knew?

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A few minutes on each side, and you got yourself some Elvis-approved pancakes!

Naked pancakes:

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Kitty photo bomb!

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That’s better.

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Ok, that’s enough. Recipe please?

Peanut Butter, Bacon, Banana Pancakes

Ingredients:

2 bananas
4 slices of bacon
1½ cups all purpose flour
½ cup cake flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
dash of cinnamon
¼ cup peanut butter
1 TBS bacon fat
2 TBS honey
¼ tsp vanilla extract
2 eggs
1½ cups milk

stir ins: crumbled bacon, mini peanut butter cups, roughly chopped

How to:

On a griddle, cook the bacon until crispy and 1 banana, sliced. The banana will cook faster than the bacon and it gets mushy, so make sure you’re watching it. When the bacon is done, place on a plate with a paper towel to soak the excess fat. When it’s cool enough to handle, crumble the bacon into little pieces.

In a large bowl, mix your dry ingredients: flours, baking soda, baking powder, salt, cinnamon.

In a medium bowl, mix together the peanut butter, honey, vanilla extract. Add in 1 TBS bacon fat from the cooking bacon. Mash the grilled banana into the mixture.

In a small bowl, mix together the eggs and milk. Pour into the peanut butter mixture.

Pour the wet ingredients into the dry ingredients, careful not to over mix.

Stir in most of the bacon bits (save some for topping) and a handful of mini peanut butter cups.

Griddle those babies up!

Top with some bacon bits, peanut butter cups, and fry up slices of that other banana!

ElvisPancakes6Dig in!





Blackberry Banana Pancakes

4 10 2013

Most of this summer, I’ve been getting in early(ish) morning workouts with the XP gang. Depending on the day, we typically start between 6:15am and 6:30am. This start time allowed me exactly enough time to get in an hour-ish workout, jump in and out of the shower, and make it to the office by 8:00am.

For the past month, I have no longer needed to take that rushed shower, since I’m working from home and don’t really get started on the computer until 9:00am. In fact, I typically have about an hour and a half to do whatever I want before work actually starts! I’ve been surprisingly productive during this “pre work” time- I’ve run to the post office, gone grocery shopping, cleaned the kitchen, and yesterday morning I had plenty of time to make some delicious pancakes!

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Thursday is track day, and we did a tough set of 8 x 800s. I actually had a really great workout – it’s amazing how fast you can run when a pack of college cross country runners is coming up behind you! Exhausted and starving after the workout, I decided I was going to reward myself with some pancakes.

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Initially, I was going to take the easy way out and use my favorite mix. But there is no substitute for the real deal, so I opted to make a small batch from scratch (haha, I rhyme!).

IMG_0654Let me tell you, these hit the spot. And thanks to the addition of some Greek yogurt, I got in some extra protein and my tummy was satisfied all morning long. Bonus: I have leftovers for tomorrow! That’s a win in my book!

Blackberry Banana Pancakes

Makes about 8 pancakes

Ingredients:

1 cup whole wheat flour
1/4 cup dry oats
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 small container Chobani Blackberry Yogurt
1 1/4 cup milk (I used Almond Breeze’s coconut almond<–my fave!)
1 egg
1 handful of blackberries, roughly chopped
1/2 banana, cut into small pieces

How to:

In a medium sized bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt). In a small bowl, combine the wet ingredients (yogurt, milk, egg). Stir the wet ingredients until blended well. Pour the wet ingredients into the dry and stir until just combined. Fold in the blackberries and bananas.

On a hot griddle (or large, greased fry pan in my case), pour about 1/2 cup batter. Allow the batter to bubble. After the bubbling has nearly come to a stop and the edges are starting to cook, the pancake is ready to flip. Cook a few minutes on this side until browned and cooked through. Top with fresh berries and syrup. Enjoy!

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