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. 


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.



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!