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Friday Foodie: Breakfast or Snack Bar

Friday Foodie: Breakfast or Snack Bar

You are going to LOVE these. Super simple and quick to make, they are a great breakfast bar or an afternoon snack.

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Friday Foodie: Breakfast or Snack Bar
Recipe type: Breakfast or Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a quick and easy recipe that even your pickiest breakfast eater will enjoy.
  • ½ c peanut butter or almond butter
  • 2 ripe bananas, mashed
  • ½ c almonds
  • 4-7 pitted dates
  • ¼ c dried cherries,
  • 2 Tbs. natural cocoa
  • ¼ c unsweetened coconut flakes
  • ¼ c raw pepita (pumpkin) seeds
  • 1 c rolled oats (not minute or instant)
  • optional: ¼ c raisins or chopped nuts
  • optional for snack bars: ¼ c dark chocolate chips
  1. Preheat oven to 350
  2. Line a large loaf pan with parchment paper
  3. In a small sauce pan over medium heat, stirring constantly, heat nut butter and banana until nut butter is softened and completely combined. Remove from heat.
  4. In a blender or food processor, coarsely chop almonds, dates, and cherries.
  5. Add coconut flakes and process a few seconds to break up flakes.
  6. Transfer to a bowl.
  7. Add oats and pepitas and any optionals.
  8. Pour banana mixture over dry ingredients.
  9. Stir till combined.
  10. Press into loaf pan.
  11. Bake for 30 mins.
  12. Allow to cool before cutting.
  13. breakfast bars or cut into bite size pieces for a healthy snack.



Friday Foodie: Banana Wraps

Friday Foodie: Banana Wraps

This is a great snack to make at home, or take to work and make there. These fill you up and satisfy your hunger until dinner time.

Remove Romaine lettuce leaves from bunch. Slice a banana lengthwise, four times. Spread 1/2-1 tsp. of almond butter or your favorite nut butter, down the center of the leaf. Place one length of banana on the leaf, fold up end, fold in sides and fold over top. Delicious! Makes 4. You can share…or not!

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Boozy Raisin Pumpkin Bread

Boozy Raisin Pumpkin Bread

Boozy Raisin Pumpkin Bread is my all time favorite seasonal. I came up with this recipe last fall after getting frustrated at the amount of sugar in most quick breakfast breads. I added the vegan twist to it so this recipe fits almost all your needs. I now need to experiment to see if I can also come up with a gluten free version, but that’s for another day. This would be a great bread to have on hand Thanksgiving morning for noshing. mashed banana

Start with one large ripe banana and mash. If this is not at least a half cup, add some more.

shredded carrots

Shred a large carrot or two. Again, the measure should come to a generous half cup. In other words, pile a little on top. These carrots are from the farmers market and were beautiful in color and so fresh!

pumpkin and moist ingredients

Combine all the moist ingredients and throw in half a cup of shredded coconut. I had large flakes on hand and used them, but regular flakes or shredded is fine as well. Just be sure it is unsweetened.

dry ingredients

Combine dry ingredients in a bowl, stir together with fork and add to the pumpkin mixture. If you like a spicy bread, just add a bit more cinnamon or apple pie spice, which is a combination of spices that will work nicely in this bread.

nuts and seeds

Nuts and seeds are the only fat in this bread, but the good thing is they are packed with nutrients.

pumpkin bread before baked

Ready to close the oven door and let the house be filled with the perfume of spicy bread! Yum!

Boozy Raisin Pumpkin Bread

And voila! Delicious, hot from the oven, boozy raisin pumpkin bread. Spread on a pat of butter or enjoy as is, either way the flavors are divine! After completely cool, store in refrigerator. I reheat a slice at a time in the toaster. (If your toaster does not have a lift out mechanism, reheat under the broiler or in the microwave.)

Boozy Raisin Pumpkin Bread
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This moist delicious pumpkin bread is chock-full of nutrients.
  • ¾ cup raisins
  • rum to just cover, about ⅓ cup*
  • ¾ cup unsweetened applesauce
  • 2 Tbs flax meal
  • 1 tsp vanilla extract
  • ½ tsp coconut flavoring
  • 1 can organic pumpkin
  • ½ cup mashed ripe banana (about one large banana)
  • ½ cup date sugar or coconut sugar (optional)
  • ¼ shredded, unsweetened coconut
  • 1 cup whole wheat pastry flour
  • 1 cup oat** or barley flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp ground cloves
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • ¼ cup raw sunflower seeds
  • 2 Tbs. unsalted pumpkin seeds
  • 1 Tbs. hemp seed
  1. Thirty minutes before preparing bread, mix raisins and rum together and bring just to boiling point over high heat.
  2. Remove from burner and set aside; allow raisins to soak up rum.
  3. This step can be done night before without boiling, just cover with rum and allow to soak.
  4. Preheat oven to 325 degrees.
  5. Lightly coat the inside of a 9X5 bread pan with coconut oil.
  6. Mix together applesauce, vanilla, coconut flavoring (if using) and flax seeds; set aside.
  7. Mash banana and combine with pumpkin.
  8. Add carrots and raisins and any remaining rum, up to one tablespoon.
  9. Add coconut.
  10. Add date or coconut sugar, if using, and stir all together.
  11. In separate bowl, mix together flours, baking soda, baking powder and spices.
  12. Mix applesauce mixture into pumpkin.
  13. Mix flour mixture into pumpkin mixture and before all is completely moistened, add nuts and seeds and stir until just combined and all dry ingredients are moistened.
  14. Pour into prepared pan.
  15. Bake for 1 hour and 10 mins or until toothpick inserted in middle comes out clean.
  16. Allow to cool for ten minutes and then turn out to a wire rack.
  17. When completely cool, store in refrigerator.
  18. *If you would prefer to not use rum, place raisins in a small sauce pan, add enough water to just cover, bring to a boil and boil for one minute then turn off heat and allow to soak for thirty minutes.
  19. **To make your own oat flour, place two cups of rolled oats in a heavy duty blender and process on high until of flour consistency. There will still be some pieces of oats, but that’s okay, it just adds to the texture of the bread. Measure out one cup and if you have any remaining, place in an airtight container for future use.