Tag Archives: bananas

Kid notes…

Summer fudge pops…(vegan even!)

This recipe was a happy discovery on a hot Southern California day.  We wanted to make popsicles but had very limited ingredients in the fridge/freezer.  I knew it was a hit when my husband raided the freezer multiple times in one night, and they are guilt free for kiddos to eat! No story behind this one, just happiness on a family’s face. 

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Summer fudge pops…

3 ripe bananas, mashed

¼ cup coconut milk (or any milk you have! Almond, soy, dairy all work just fine)

¾ cup coconut BUTTER, not oil (recipe to follow)

¼ cup cocoa powder

1 tbs honey

½ tsp vanilla

For coconut butter, you need about 2-3 cups of dried coconut flakes, and process in the food processor until smooth and creamy.  It is delicious as a dairy free spread on toast or anything in which you would normally use dairy butter.

Add all ingredients in the food processor and blend until smooth. Fill up popsicle holders. I used shot glasses and vintage mini cutlery for an adult flavor, and we also did a batch with Bailey’s Irish Cream in place of milk, super yummy too.

 

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Eat together, toast to each other, and share!


Espresso Banana Muffins…

If you have never seen or read Super Natural Cooking, by Heidi Swanon, give it a whirl, especially if you like to look for sugar and flour alternatives in your baking and cooking lifestyle.  This is hands down my favorite cookbook right now. Plus, I love that she did all her own photography and the book is gorgeous to look at.

I have to give one particular recipe a special nod: the espresso banana muffins, holy delicious. There was no adapting on my part, just pure following the recipe, which I am rarely able to do.  I made them for breakfast, and they have disappeared already…with a little help from our friends of course. The hint of espresso is just genius and they are the perfect breakfast…with the exception of chocolate cake of course.

Espresso Banana Muffins…

2 cups white whole-wheat flour

2 tsp aluminum-free baking powder

½ tsp fine-grain sea salt

1 ¼ cups chopped toasted walnuts

1 tbs fine espresso powder

6 tbs unsalted butter, room temperature

¾ cups natural cane sugar

2 large eggs

2 tsp vanilla extract

1 cup plain yogurt

1 ½ cups mashed overripe bananas (about 3 large bananas)

Heat oven to 375 degrees, line muffin cups with paper liners.

Combine flour, baking powder, salt, ¾ cup walnuts, and the espresso powder in a bowl and whisk to combine.

In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time.  Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients; overmixing will result in tough muffins.

Spoon into the prepared muffin tin, top with the remaining ½ cup of walnuts, and bake until golden, about 25 minutes.  Fill the cups 2/3 full for regular muffins or to the brim for a big topped version.  Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Makes 12 muffins.


One adaptation I did try is making mini muffins with the same recipe, in a small muffin tin without papers.  I baked them at the same temperature, and just watched them until they turned golden brown.  They are delicious and cute.  We also added a little homemade cream cheese frosting which worked nicely.

Cook together, toast to each other, and enjoy!