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Tag: bananas

Banana Bread with Coconut Oil

This is the most delicious banana bread. I changed up my regular recipe to included coconut oil and coconut sugar. If you want to indulge.. definitely make this recipe. The great thing is that it is not completely bad for you…

  • 1¼ cups unbleached white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, at room temperature, plus more for preparing the pan
  • 1 cup coconut sugar
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • ½ cup toasted walnut pieces
  • ½ cup milk or dark chocolate, chips or grated

Sift the flour, baking soda, cinnamon and salt into a medium bowl, set aside.  Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.  Lightly brush a 9X5X3 inches loaf pan with coconut oil.  Preheat the oven to 350 degrees F.

In a standing mixer fitted with a paddle attachment, cream the coconut oil and sugar until light and fluffy.  Gradually pour the egg mixture into the butter while mixing until incorporated.  Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated.  Fold in the nuts and chocolate pieces and transfer the batter to the prepared pan.  Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cool the bread in the pan for 5 minutes before taking it out.  Cool completely before serving.

Guilt Free Banana Chocolate Bread

Guilt Free Banana Bread This is a delicious recipe for people who are careful about carbs or for those who are allergic. I have to give credit to a wonderful site, http://comfybelly.com/. I got inspiration from a banana bread recipe from this site. I tweaked it a bit and came up with this yummy bread- do try it, it is very easy to put together…
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Banana Coconut Bread

Banana Coconut This is another version of the banana bread I usually make. I had a few very ripe bananas and wanted to change up my usual bread recipe. I typically put shaved chocolate in this bread but this time I felt like adding a different flavor.

I thought of dried shredded coconut and went with the idea. I used the same recipe but substituted coconut for the chocolate. As I write this- I am thinking of maybe next time adding coconut milk in the bread as well. I think it will give it a stronger coconut taste and make it rich and creamy- yum!

This one was really good and moist as well. I really love the banana and coconut flavors together- reminds me of the tropics. My daughter who typically doesn’t care for anything with coconut really enjoyed it. I guess the fact I didn’t really tell her the ingredients, probably helped my cause.

This is a different recipe for those who are tired of making the regular run of the mill banana bread– not that there is anything wrong with that… but it is nice to change things around once in a while. Speaking of which, my daughter has been asking me to make the blueberry muffins again and I keep delaying it since I have not yet figured out a different recipe for them.. I am sure it will come to me soon.

  • 1¼ cups unbleached white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup extra light olive oil, plus more for preparing the pan
  • 1 cup evaporated sugarcane juice (sugar)
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • ½ cup toasted walnut pieces
  • ½ cup sweetened grated coconut

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually pour the egg mixture into the oil and sugar while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and coconut and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Banana Blueberry Muffins

banana-blueberry-muffins Here is another recipe for healthy muffins.  I am always looking for new ones since my daughter is always eyeing the ones they sell in Whole Foods and other stores. Now, Whole Foods makes their desserts and treats quite healthy but I still prefer to make them at home if I can- I can control all the ingredients that go into whatever I am making- yes, I know what you are thinking- what a control freak!!!  Seriously though, there is so much crap out there and I feel unless we teach our kids how to eat healthy, they will get lost in all the middle isles of the grocery stores (that is where all the processed stuff is sold) forever!

I made these in a matter of an hour.  A friend was coming over and my daughter was talking about the blueberry muffins at Whole Foods. I had a few over ripe bananas screaming to be used up and I always have frozen wild blueberries.  I decided to incorporate both the ingredients in the muffins with my usual whole wheat flour and turbinado sugar. The bananas give the muffins a very soft and creamy texture and the buttermilk adds immense flavor.  I prefer using wild blueberries since they are very high in antioxidants and have a wonderful flavor.  Speaking of wonder foods- cinnamon is another one. I like using it in everything I can- it gives all sweet and savory dishes wonderful aroma.

Once the muffins came out of the oven, I wasn’t sure what Sia would think.  They had a lot of flavor but were not overly sweet- well, she tasted them and loved them!  Perfect snack with a cold glass of milk!

  • 2 cups white whole-wheat flour
  • ½ cup turbinado sugar, plus more for sprinkling
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed bananas- 3-4 very ripe ones
  • 2 eggs
  • ½ cup buttermilk
  • ½ cup extra light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup frozen wild blueberries, mixed with 1 tablespoon flour

Preheat oven to 350 degrees. Line a 24 mini muffin pan with mini liners.

In a large bowl, mix the whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, mix the bananas, eggs, buttermilk, oil and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Top each muffin with a sprinkle of turbinado sugar. Bake for 10 to 12 minutes or till done.