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Entries in Banana (4)


Chocolatey Banana Bread 

Everyone, and I mean everyone, needs a go-to banana bread recipe. For starters, banana bread is quite possibly one of my most favorite things to consume. You can eat it for breakfast, a snack, or even dessert. In my book, if you can use a food for more than one meal, it deserves a gold star. It is also incredibly easy to cook. This recipe is an add-an-ingredient-mix-add-an-ingredient-mix kind of recipe. The preparation takes no more than 5 minutes of your time and it comes out equally tasty in muffin form as it does in loaf form. Because it is so easy, it also ends up being the perfect bread to make for a neighbor, friend, party, etc. And they will all like it. Which brings me back to my original point: everyone needs a go-to banana bread recipe. This is most definitely not the healthiest recipe (it isn't bad for you either, but I certainly wouldn't sit here and toot my healthy-recipe horn). There are plenty of other ways to make healthy and tasty banana bread, including substituting oats for flour, yogurt for oil, subtracting the chocolate chips, so forth and so on. While I can't guarantee this bread will help roll off the pounds, I can guarantee you that this recipe yields a moist, semi-sweet bread with just the right amount of banana flavoring.

Bananas at the slightly brown stage are the best to mash. If they are green or bright yellow, they will be far too ripe for this recipe. You can also freeze brown bananas and pull them out when you are ready to make banana bread.

 Banana Bread (Chocolate Chips Optional)

  • 3 ripe bananas
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 2 Eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Mash 3 bananas with the back of a large spoon.
  3. Add 1 cup of sugar and mix.
  4. Add 1 tsp baking soda and mix.
  5. Add 1/2 tsp of salt and mix.
  6. Melt 1/4 cup of butter in a small bowl. Mix melted butter into banana mixture.
  7. Mix in 2 eggs.
  8. Add 1.5 cups of flour and mix.
  9. Add 1 cup of semi-sweet chocolate chips if desired and mix.
  10. Lightly grease a muffin tin or a bread pan (9x5).
  11. Pour batter into the bread pan or muffin tins.
  12. If you are making muffins, bake for 20-25 minutes. Stick a toothpick or knife into the center to determine if they are done. If the toothpick comes out clean, remove from oven and let cool. If it doesnt, bake in 5 minute intervals, checking each time to see if it is cooked through. If you are making a loaf, bake for 45 minutes. Check the inside with a knife/toothpick to determine if the loaf is baked thoroughly. If it is not, let it bake in 10 minute intervals. If the loaf begins to brown, cover it with a piece of foil for the remainder of baking time.

Strawberry Banana Muffins

Did you know that the word "muffin" comes from the French word 'moufflet,' meaning a soft bread, or from the German word 'muffe,' meaning a type of cake? That is where we get English muffins ('moufflet') and American muffins ('muffe'). The difference is in the yeast, or lack thereof in the case of the American muffin. We can actually break them down even more to bread-like muffins and cake-like muffins. Better known as your breakfast muffin or your cupcake.This recipe, for Strawberry Banana muffins, is of the American, bread-like derivation and as a result, is low in sugar and butter.

Below is the basic muffin recipe. From there you can add whatever fresh fruit you want - just keep it to the same portions as listed below. I might try the following: Apple cinnamon (chop up the apples very finely and add 1 tbsp cinnamon); Raspberry; Blueberry; Mango; Apricot; and Pear.


Strawberry Banana Muffins

Serving Size: 1 Muffin

Servings: 8 medium muffins

Nutrients Per Serving: 150 calories; 4.5g fat; 23.4mg cholesterol; 254.2mg sodium; 25.0g carbohydrates; 3.2g protein

  • 2 tbsp canola oil

  • 1 cup all purpose or whole-wheat flour

  • 1/4 cup sugar

  • 1/2 tsp salt

  • 1.5 tsp baking powder

  • 1 egg

  • 1/2 cup skim milk

  • 2 cups fruit, finely chopped (1 banana, 1 cup strawberries)


  1. Preheat oven to 400°F. Grease a standard muffin tin.

  2. Finely chop your fruit of choice. In this case, I chopped 1 banana  and about 1 cup of strawberries into 1/2 inch pieces.

  3. Mix together the dry ingredients in a bowl. If you were going to add cinnamon, this would be the time to do so.

  4. Using a spoon (not a mixer/hand beater), mix in the egg, milk, and oil.

  5. Add the fruit and mix.

  6. Spoon the batter into muffin tins, filling them about 2/3 full.

  7. Bake for approximately 20 minutes or until golden brown and a toothpick (or for those of us who don't keep toothpicks around, a thin knife) can be inserted into the center and come out clean.

  8. Let rest for a 2-3 minutes before taking them out of the tin to serve.


Tropical Banana Coconut Bread

Something a little different than your regular old go-to banana bread. I had some coconut flakes in my cabinet that I had been trying to use up and thought I would give this a whirl. The bread was moist and delicious - and while it took awhile to cook, it was very worth it in the end.

Word to the Wise: When separating egg whites, make sure you separate them into  a different, clean container. That prevents you from  accidentally dropping yolk into the recipe.






Tropical Banana Coconut Bread

Servings: 12 slices

Serving Size: 1 slice

Nutrients Per Serving: 405.2 calories; 16.8g fat; 31.6mg cholesterol; 251.9mg sodium; 66.3g carbohydrates; 5.9g protein

  • 2.25 cups flour

  • 3/4 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1 tsp salt

  • 3/4 stick (or 6 tbsp) butter, softened

  • 1 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 2 egg whites

  • 2 tsp vanilla extract

  • 3/4 cup low fat yogurt, plain or vanilla

  • 2-3 large bananas, mashed

  • 1.5 cups unsweetened coconut flakes

  • Non stick cooking spray

  • 3 bowls


  1. Preheat oven to 350 degrees.

  2. Spray a bread pan (8.5 by 4.5) with non-stick cooking spray.

  3. In bowl 1 (small or medium), mix together flour, baking powder, baking soda, cinnamon and salt.

  4. In bowl 2 (small or medium),  mash the bananas. Add and mix in the yogurt and vanilla extract.

  5. In bowl 3 (large), use a mixer to cream the sugars and butter, about 2 minutes. Add the egg and egg whites, continue to beat.

  6. Add the banana-yogurt mixture, beating until combined.

  7. Reduce the speed to low, and add the flour mixture. Mix until combined.

  8. Stir in the coconut.

  9. Pour the mixture into the pan and bake for about 1 hour or until a toothpick inserted into the center comes out clean.

  10. Let cool for 15-30 minutes prior to removing the bread from the pan.


Gluten Free Oatmeal Banana Muffins

These muffins are healthy and easy to make. If you like oatmeal and fruit in a bowl, you will like these too.





Gluten Free Oatmeal Banana Muffins
Yield: 12
Prep Time: 20 minutes

  • 11/4 cup rolled oats

  • 1/2 cup yogurt, plain or vanilla low fat

  • 1/2 cup milk, low fat

  • 1/2 cup brown sugar

  • 1/4 cup sugar

  • 1/3 cup oil, sunflower or vegetable oil

  • 2 bananas, large, ripe, mashed

  • 1 egg, large, lightly beaten

  • 1 1/2 cup oat flour*

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 2 tsp baking powder

  • 1 tsp baking soda


  1. In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.

  2. Mix oat flour, salt, spices, baking powder and baking soda in a bowl.

  3. Add  sugars, mashed bananas, egg and oil to rolled oats mixture. Mix well.

  4. Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

*Oat flour can be made by using a food processor. Simply place 2 cups of oatmeal into the food processor and blend until smooth. This should come out to 1.5 cups of oat flour. The approximate ratio is 1.25 cups oatmeal = 1 cup oat flour.