Breakfast Recipe: Best Banana Nut Bread

Perhaps very little in this world is as good as the smell of a nice, warm loaf of banana nut bread filling a house. The recipe for this treat actually first made its debut in Pillsbury's 1933 Balanced Recipes cookbook, and since then has seen many variations. It's not too hard to make, and it's also a perfect way to use up bananas that are perhaps a little more ripe than you'd prefer. It's great served warm, and a slice is perfect topped with a spread like apple butter.  Keep reading below for the recipe...

Banana Nut Bread

(makes one loaf)

Ingredients

• 7 very ripe bananas mashed with a fork
• 1 cup butter, melted
• 2 teaspoons vanilla
• 2 cups sugar
• 4 eggs
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 4 cups flour
• 1 cup chopped walnuts

Directions

1. Prehead the oven to 325F
2. Using a hand mixer or wooden spoon, cream together butter and bananas in a large mixing bowl.
3. Add eggs one at a time, beating them in before adding the next.
4. Stir in the vanilla, then the sugar
5. Sift in the dry ingredients (flour, salt, baking soda) to the mixture, then stir in the chopped pecans.
6. Pour the batter into two well-greased loaf pans and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool on a rack.
8. Enjoy!

Dessert Recipe: Bananas Foster

When those ice cream cravings hit, there's a simple topping that adds some warmth, bitterness, and some complexity to a simple bowl of Ben & Jerry's: Bananas Foster. Even better, if you aren't feeling the ice cream, this dish can also be served over some French toast for breakfast.

This warm, gooey, slightly alcoholic topping is actually incredibly easy to make. The ingredients are always in season, and it's also a nice way to make a simple bowl of ice cream look very fancy. Flambe the dish for added flare. Just be careful to not burn anything down! Keep reading below for the recipe...

Bananas Foster

(makes 4 servings)

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup banana liquor
• 2 whole bananas sliced into quarters
• 1/2 cup chopped walnuts or pecans
• a dash of cinnamon

Directions

1. In a large frying pan, melt the butter over low heat.
2. Stir in the brown sugar and cinnamon until the sugar dissolves.
3. Add heavy cream and stir until incorporated.
4. Add the banana liqueur and stir.
5. Add the bananas and cook until they begin to soften and brown. Stir to make sure they don't burn.
6. Meanwhile, in a separate pot, add the rum and let warm on low heat.
7. Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
8. Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
9. Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
10. Enjoy!

Breakfast Recipe: Banana Nut Muffins

Sometimes you don't want anything complicated in the mornings. You just want something you can unwrap, eat, and get going. That's exactly why muffins are a great breakfast food. They're sweet, delicious, and filling, and best of all you can make a batch in advance and enjoy them any time.

You can't go wrong with a batch of classic banana nut muffins. This recipe has just the right combination of rich flavor and moist texture. Creaming the ingredients together and using a low-fat yogurt produces the best texture, and adding some lemon zest to the batter makes the muffins taste just a little lighter. Keep reading below for this delicious recipe...

Banana Nut Muffins

(makes 12 muffins)

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fresh ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon table salt
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 10 tablespoons unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 1/2 cups play low-fat yogurt
• 1 1/2 cups finely dice bananas (about 3 bananas)
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 375F
2. Mix flour, baking powder, baking soda, nutmeg, cinnamon and salt in a medium bowl, set aide.
3. Beat butter, vanilla extract, lemon zest, and light brown sugar with an electric mixer on medium-high speed until light and fluffy (about 2 minutes).
4. Add eggs, one at a time, beating well before adding the next.
5. Beat in half of the dry ingredients, then a third of the yogurt.
6. Beat in the remaining dry ingredients in two batches, adding in yogurt between the batch, then after.
7. Fold bananas and walnuts into the batter.
8. Spray a 12-cup muffin tin with cooking spray, or coat lightly with batter.
9. Spoon the batter evenly among the cups and bake until the muffins are a golden brown (25 to 30 minutes).
10. Let muffins cool on a wire rack for five minutes before removing from tin.
11. Enjoy!

Vegan Recipe: Banana Carrot Muffins

What’s a better way to start the day than with a fluffy muffin? Packed with bananas, carrots, and a bit of brown sugar for sweetness, these vegan muffins cut the dairy and eggs in favor of almond milk and oats. If you like, you can even top these with chopped walnuts for added crunch – though we must admit, they are a treat either way!

Banana Carrot Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup light brown sugar
• 3 medium bananas, mashed
• 1/2 cup carrots, grated
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 1/2 cup rolled oats, divided
• Pinch of salt
• 1/4 cup raw walnuts, chopped (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Mash the bananas in a large bowl, then add the vanilla and almond milk and mix everything with a fork. Whisk in the brown sugar and mix until no clumps are left.
3. Sift the dry ingredients together in a medium bowl, and then fold the banana mixture into it in separate parts. Then, gently fold the carrots into the mixture and most of the rolled oats – save a few tablespoons for topping.
4. Fill muffin cups or lightly greased tins about 3/4 of the way, and then sprinkle with the remaining rolled oats and walnuts.
5. Bake for about 30 minutes, or until a toothpick comes out clean when poked into the center of a muffin.
6. Enjoy!

Quick Snack Recipe: Peanut Butter & Honey Banana Smoothie

Smoothies can be such a quick fix when you need a boost; you can pack them with protein and flavor so they tide you over until your next meal and taste great at the same time! This peanut butter smoothie is so good with the added honey and sea salt—it feels like dessert (and you’re welcome to make it for dessert) but will still keep you going strong. For added decadence you can add chocolate chips or chocolate syrup to amp this up, but that’s just if you’re feeling extravagant. Regardless of whether you make this for breakfast or at 10 P.M., this smoothie is a yummy treat!

Peanut Butter Banana Smoothie

Serves 2

Ingredients

• 2 bananas, frozen
• 1 cup milk (optional: almond or soy milk)
• 1/3 cup creamy peanut butter (or sun/soy butter)
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1 fresh banana, garnish

Directions

1. Peel and slice frozen bananas
2. Put bananas and milk in a blender. Pulse for 5-10 seconds.
3. Add in peanut butter, honey and salt. Blend for another 10 seconds, or until desired consistency is reached.
4. Garnish with freshly sliced bananas.

Quick Snack Recipe: Peanut Butter & Honey Banana Smoothie

Smoothies can be such a quick fix when you need a boost; you can pack them with protein and flavor so they tide you over until your next meal and taste great at the same time! This peanut butter smoothie is so good with the added honey and sea salt—it feels like dessert (and you’re welcome to make it for dessert) but will still keep you going strong. For added decadence you can add chocolate chips or chocolate syrup to amp this up, but that’s just if you’re feeling extravagant. Regardless of whether you make this for breakfast or at 10 P.M., this smoothie is a yummy treat!

Peanut Butter Banana Smoothie

Serves 2

Ingredients

• 2 bananas, frozen
• 1 cup milk (optional: almond or soy milk)
• 1/3 cup creamy peanut butter (or sun/soy butter)
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1 fresh banana, garnish

Directions

1. Peel and slice frozen bananas
2. Put bananas and milk in a blender. Pulse for 5-10 seconds.
3. Add in peanut butter, honey and salt. Blend for another 10 seconds, or until desired consistency is reached.
4. Garnish with freshly sliced bananas.