GONE BANANAS!

Hi everyone! So this is a little bit of a last minute post but Ive been asked a lot for so many of my banana recipes I thought instead of sending multiple different emails I thought why not share them with everyone!

Bananas are a fruit that have such mixed opinions about. Some people love bananas and think its the most healthy thing in the world, some people hate how it kinda isnt. But here are some healthy ways to use those bananas you have sitting on your kitchen counter :)

YUMMY Ice-cream alternative! (Vegan, dairy free, gluten free!)
- 1 frozen banana


Put an over-ripe (browning) banana in the freezer. Remove from freezer. Peel, chop, put in food processor and pulse until it becomes a custard like consistency. Its a yummy treat and you can top it with various things like nuts, choc chips, honey, go crazy and experiment! Let me know how it goes!

Low Fat, Healthy, Banana Bread!

• 3/4 cup Stevie Baking Sweetener (its all natural unlike splenda)
• 3/4 cup flax seed meal or Peanut flour (available at Trader Joes)
• 5 ripe bananas, mashed
• 1/4 cup skim milk or fat free or almond milk or 1/3 cup unsweetened apple sauce
• 1/4 cup fat free sour cream
• 2 teaspoons egg whites (like Lucerne Organic egg whites or egg beaters whites)
• 2 cups whole wheat pastry flour or you can use a multigrain flour like TJs multigrain baking flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• How ever much Cinnamon you'd like to add and a pinch of nutmeg

Raw Cupcakes (courtesy of Raw Star Desserts) Serves 2-3

Ingredients for “dough”2 large organic bananas
1 1/2 c. organic pre-ground flaxseeds
3 to 4 Tbsp. coconut nectar or Blue agave nectar

Ingredients for toppings (optional)
coconut nectar
coconut oil
carob powder
cinnamon
pistachio nuts
goji berries
fruit and nuts of your choice

  For the “dough,” peel bananas and mash them with a fork in a large mixing bowl. Pour flaxseeds into the bananas and mix until evenly coated, adjusting the amount of flaxseeds for the desired firmness of the cupcakes. (As flaxseeds are absorbed into the bananas, the mixture will firm up. Depending on the size of the bananas used, adjust accordingly.)

Put the “dough” into fancy gold or paper cupcake cups, then embellish with your favorite toppings, such as coconut nectar or raw chocolate sauce. Add “sprinkles” (optional) such as chopped pistachio nuts and goji berries.

To make donuts, shape the “dough” into balls, poke a hole in the middle, and flatten slightly with your hands. For a glazed donut, drizzle coconut nectar, coat lightly with coconut oil, then drizzle a little more coconut nectar. For a chocolate donut, mix carob powder with coconut nectar to make “chocolate sauce.” Add a little water to make it glossier and lighter, then drizzle or coat the coconut. For a cinnamon donut, lightly drizzle with coconut nectar and sprinkle cinnamon on top.

To make chocolate cake, add 4 to 6 Tbsp. of carob powder to the “dough,” adjusting for taste. Grease a medium cake pan or two small cake pans with coconut oil. Press the dough into the cake, then flip onto a serving dish. Use the same “chocolate sauce” as the chocolate donut to frost the cake. Garnish with fresh berries, your favorite fruit, or chopped nuts. Sprinkle with cinnamon.