Banana

BANANA BREAD MUFFINS

Ingredients:

• 2 cups oats
• 3 bananas
• ¾ cup pitted whole dates
• 1 tsp. baking soda
• Optional: chocolate chips

 

Directions:

1. Preheat oven to 350°F; grease muffin tin
2. Mix all ingredients into a blender or food processor until smooth. Pour batter into muffin tin. Top with chocolate chips.
3. Bake for 15-20 minutes. Store in fridge for up to 3 days.

 

BANANA ICE CREAM

Ingredients:

• 2 bananas
• Optional: peanut butter, chocolate chips, nuts, honey

 

Directions:

1. The banana should be ripe, peel the banana and chop into bite sized pieces. Then place into the freezer for at least two hours or overnight.
2. Pulse the frozen banana pieces in a food processor or blender. Pulse until the blend is smooth and has a soft-serve ice cream texture. If adding any mix-ins this is the time to do it.
3. Can eat immediately, or freeze until solid.

 

BANANA OATMEAL

Ingredients:

• ½ cup rolled oats
• ¼ tsp salt
• 1 ¼ cup milk of choice
• 1 large overripe banana
• Sweetener of choice if needed

 

Directions:

1. Combine all ingredients in a small pot. Bring to a boil over medium heat. Stir occasionally to prevent sticking or boiling over.
2. It will eventually thicken. Sweeten as desired. Serve hot, or refrigerate overnight to be served the next day hot or cold.

 

BANANA OVERNIGHT OATS

Ingredients:

• ½ medium banana, mashed
• 2 tbsp. creamy peanut butter
• ¼ cup nonfat greek yogurt, plain
• ¾ cup milk of choice
• 1 tbsp. honey
• 1 cup rolled oats

Directions:

1. Mash the banana in a large bowl, add the peanut butter, yogurt, milk, and honey until smooth.
2. Add in the oats and mix again. Place in the refrigerator, covered for at least to hours to overnight. Serve cold.

 

BANANA PANCAKES

Ingredients:

• 1 large ripe banana
• 2 large eggs, lightly beaten
• Butter or oil, for cooking

 

Directions:

1. Mash the banana into a pudding-like consistency with a few small lumps and stir in the eggs until completely combines.
2. Heat a pan over medium heat and add in butter or a little oil. Drop the batter onto a hot griddle and cook for about 1 minute. Then flip and cook for another minute.

 

BANANA SMOOTHIE

Ingredients:

• 1 banana
• ½ orange, peeled and quartered
• ⅓ cup greek yogurt
• ¼ cup water or milk (dairy or non-dairy)
• 1-2 teaspoons honey

Directions:

1. Roughly chop banana and orange quarters then add to a blender with the yogurt, water (or milk) and turn blender on until creamy and smooth. Taste and then add honey to desired taste.

 

CARIBBEAN FRUIT SALAD

Ingredients:

• 6 cups romaine, roughly chopped
• 1 medium banana, sliced rounds
• 1 orange, peeled and cut into bite-sized pieces
• ½ medium red onion, thinly sliced
• ¼ cup minced parsley
• 1 juice lemon
• 2 tbsp. olive oil
• Salt and pepper to taste

 

Directions:

1. Place romaine in a large salad bowl and top with sliced bananas, orange pieces, red onion, and parsley.
2. Drizzle with lemon juice olive oil, salt and pepper, toss well before serving.

 

FROZEN BANANA CEREAL POP

Ingredients:

• ¾ cup strawberry yogurt
• 2 cups fruity pebble cereal
• 4 medium bananas, peeled and cut crosswise in half
• 8 wooden popsicle sticks

 

Directions:

1. Place yogurt and cereal in separate shallow bowls. Insert popsicle sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets.
2. Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

 

KALE BANANA BLUEBERRY SMOOTHIE

Ingredients:

• 3 carrots
• 4 stalks kale
• 2 bananas
• 1 cup blueberries
• 1 cup cherries, frozen
• ¼ cup yogurt
• 5 ice cubes

 

Directions:

1. Add everything to a blender, blend until creamy and smooth.