Banana Bunch

I saw Harry Potter on Saturday. Not shocking, I know, since it was the “to-see” film of the week, but I think I was the only person sitting in the theatre that didn’t bring a book to while away the hour spent holding seats before the feature started. Instead, I brought a bagful of assignments I was marking. Yup, that’s right, I brought work with me. I’ll admit that I’m a bit of a workaholic when it comes to… well – everything really. You’d think, with the lack of posts on this blog (and to an extent being on social media), that I’d be so wrapped up in school and co-op that I’d be as far from the kitchen as I could get. True, there is a lot of stuff on the go that is keeping me away from any sort of “fun” online stuff (my Google reader is probably going to explode soon) but the kitchen is never far away from my mind. I still try my best to make a batch of something for my classmates, which I’m sorely going to miss at the end of July, and if it so happens that I have an appointment somewhere that week I am compelled to do something then. I call it stress relief, really, since all work and no play makes Sarah break down and throw things. Instead, I break out a mixing bowl and throw yummy things into it (most of the time, if I aim!).

Last week I had some blackening bananas and a box of cereal that my stepbrother rejected in my corner – and a hair appointment on the weekend too! I knew something would come of the mix in muffin form for school – especially since we had two tests in a row and an assignment due! For some of the awesome gals at my salon, though, the cereal wasn’t really an option due to their celiac and wheat allergies. But I still had that cereal kicking around… and not all the girls were GF. So, of course, what did I do? I made two different banana breads to take in – one gluten, dairy, egg, soy and nut free, the other packed with everything under the sun (including crushed cookies and BEER!). Both of them were snatched up when they made their appearance, and with the exception of the one poor stylist who was allergic to bananas (who knew?) the entire staff enjoyed the new addition to the coffee room.

Given the gluttony of banana bread and muffin recipes on this blog (and peppering the internet in general), I really debated even writing this post in the first place. I mean really – everyone already has the

ir own go-to favourite (except, apparently, me) that suits their family and personal tastes and pantries. But, then again, I did actually think to write down what the heck I did with the latest bag of less-than-half-price nanners (I couldn’t pass it up – I got 10 of the suckers for 65 cents!) and some of the things I used in the recipes were pretty nifty, why not? I’m sure someone will find something useful.

Rich Crunchy Nanner Muffins

Makes 12

1 cup whole wheat flour

2 tsp baking powder

1 tsp cinnamon

½ tsp allspice

½ tsp salt

2 ½ cups Vector cereal

1 cup soy milk, warmed

1 tsp fresh-grated ginger

2 tbsp raw sugar

¼ tsp stevia extract

1 banana, mashed

1 tsp banana extract

1 tsp coconut extract

1 tsp vanilla

2 tbsp oil

1 tbsp applesauce

2/3 cup toasted sesame seeds

1. Preheat oven to 400°F, line a muffin tin or lightly grease.
2. In a medium bowl, mix flour, baking powder, cinnamon, allspice and salt
3. In a large bowl, combine cereal, coconut milk, ginger, sugar and stevia. Let stand 5 minutes.
4. Add mashed bananas, extracts, oil and applesauce and mix well.
5. Add flour mixture and sesame seeds and stir just until moistened.
6. Bake 20 minutes or until muffins test done.

Amount Per Serving

Calories: 161.3

Total Fat: 7.4 g
Cholesterol: 0.0 mg
Sodium: 73.5 mg
Total Carbs: 22.3 g

Dietary Fiber: 3.1 g

Protein: 4.7 g

“Everything” Banana Bread

Makes 2 "medium" loaves, Serves 16

1 cup flour

½ cup whole wheat flour

1 cup Vector cereal, lightly crushed

1 tsp baking powder

¼ tsp baking soda

2 tbsp PB₂ powder, dry

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

4 ripe bananas, mashed

1 tbsp non-fat Greek yogurt

½ tbsp vanilla

1/3 cup brown sugar

½ tsp stevia extract powder

1 cup beer (any kind will do)

3 "100-calorie" packages of Chips Ahoy Thinsations, crushed

4 Nature Valley® Oat’s 'N Dark Chocolate Crunchy Granola Bars (2 packs of 2), crushed

1. Preheat the oven to 350°F and lightly grease two medium loaf pans (or one large and a few muffin tins).
2. In a medium bowl, whisk together flours, cereal, baking powder, baking soda, PB₂, cinnamon, nutmeg and salt.
3. In a large bowl, beat together bananas, yogurt, vanilla, sugar and stevia until well blended.
4. Stir in half the flour, then add the beer followed by the remaining flour.
5. Stir just until moistened, then fold in cookie and granola bar crumbs
6. Bake for 1 hour, until a toothpick comes out clean.

Amount Per Serving

Calories: 150.9

Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 44.4 mg
Total Carbs: 30.8 g

Dietary Fiber: 2.2 g

Protein: 3.1 g

GF Vegan Nanna Bread

Adapted from Allergy Free Cooking

Serves 10

3 tbsp ground flaxseed

1/3 cup hot water

1/3 cup oil

5 bananas, mashed

2 tbsp grapefruit juice

½ cup brown sugar

¼ tsp stevia extract powder

1 tsp baking powder

1 tsp baking soda

1 cup brown rice flour

½ cup corn starch

¼ cup sweet rice flour

¼ tsp guar gum

pinch salt

1 tsp cinnamon

¼ tsp allspice

1. Preheat oven to 350 ° F and line a loaf pan with parchment (or lightly grease).
2. Whisk together water and sugar in a large bowl. Let stand 5 minutes.
3. Add the oil, mashed bananas, grapefruit juice, sugar and stevia, beat well.
4. Stir in the rest of the ingredients until well blended.
5. Bake for 1 hour 15 minutes, tenting with foil after 45 minutes.

Amount Per Serving

Calories: 258.7

Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 7.4 mg
Total Carbs: 50.8 g

Dietary Fiber: 2.9 g

Protein: 2.6 g