Browsing Tag

banana

Banana Bread Energy Bites

There is nothing worse than the afternoon doldrums. Yup. Occasionally I’ll have a cup of coffee or tea, but I try to limit my caffeine intake since my blood is 50% coffee anyway. Or so I’m convinced. But when you need that pick me up, it’s nice to have something a little sweet and very tasty on hand to help make it through. If you really wanted to make these a treatier-treat you could add some chocolate chips. Just saying! But even without them, these little bites are great. I was brainstorming on what I could do with this random ripe banana I had. When I thought of this spin-off of the classic favorite bread, I was super excited to try it out. I have to admit I was pleasantly surprised. It took a bit of working to get the texture the way I wanted it. So often I’ve made these energy bites that are like kourabiedes. If you are a fellow Greek, you know EXACTLY what I’m talking about. Tangent; those cookies are not only insanely delicious, they are insanely dry and not to be eaten in one bite. My husband made the mistake of popping one in his mouth at a friends party, while myself and her Β yiayia both said “Noooooooo” basically movie style in slow motion. The coughing (and laughing) that happened afterward was a lesson learned. Other variations of these energy bites can be so dry. I wanted something soft and delicious. These are just right! It’s a simple recipe to whip up as well. I just combined everything in my food processor. Done! So here you have it. A quick, easy, tasty, perfectly textured afternoon treat.

Instructions

  1. Add all ingredients to the bowl of your food processor. Combine until the mixture comes together. You want the mixture to be soft and moist so that it will come together but not so soft that it won't hold it's shape. Using a scoop, scoop out rounds of the mixture and place on a cookie sheet. Pop in the fridge until firm. Store in an air-tight container. Note, you can also add some additional cinnamon and freshly grated nutmeg to the top.

Notes

Light and Healthy Banana Muffins

 

It’s almost the freaking weekend! Friday is my favorite. I’ve said it before and I will say it again….and again……and again….. I LOVE Friday. During the summer, our office closes an hour earlier (yay!), and I actually get to pick my son up from daycare, one of those rare moments that I absolutely treasure, and we get to enjoy two “home days”. I love home days. Snuggles galore and the time that I get to focus on baking and cooking. Nothing sounds better to me. So to celebrate the weekend, I’m sharing these lightened up banana muffins. These are so good, I couldn’t tell they were lighter. The original recipe uses white whole wheat flour which would be great here. I used all-purpose because I happened to run out of white whole wheat flour and they still came out great. Super easy to whip up and they will make your kitchen smell amazing!

Instructions

  1. Preheat your oven to 325 degrees. Line your cupcake tin with liners.
  2. In a large bowl, cream the butter and 1/4 cup of maple syrup with an electric mixer. Add in the egg whites, banana (I left mine whole and just let the hand mixer do the mashing), maple syrup, apple sauce, and vanilla. Beat until the mixture is combined, scraping down the sides of the bowl.
  3. Add the flour, baking soda and salt to the bowl and blend just until combined. Pour the batter into the prepared baking tin and top with crushed pecans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Notes

Slightly adapted from Skinnytaste.