• 30Apr

    I’ve had bunches of over ripe bananas lately and not being partial to eating spotted bananas or feeling like making smoothies I had to do something. I’ve always loved banana bread and decided to doctor up a recipe to give it a bit more fiber and protein – this might actually be good for breakfast! 
    For the yogurt, I used Brown Cow’s Chocolate flavor since we happen to have a partial container. Hmm, wouldn’t it be nice to perhaps use a fruit flavored yogurt and add some dried fruit to the batter? 
    You can use what ever nuts you have around as long as they haven’t gone rancid. If they have throw them out! 
    * Exported from MasterCook * 
    Banana Bread with Nuts, Seeds and Chocolate 
    Recipe By :Sandy Der
    Serving Size : 18 Preparation Time :0:00
    Categories : Dessert
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup all-purpose flour
    1 cup almond meal
    1/2 cup brown sugar — or sucanat
    1/2 teaspoon stevia leaf — ground
    3/4 teaspoon baking soda
    1/2 teaspoon sea salt
    1/2 cup pumpkin kernels — chopped coarse
    1/4 cup sesame seeds
    1/4 cup flax seed
    1/4 cup semisweet chocolate — grated
    3 banana — ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
    1/4 cup plain yogurt — or buttermilk
    2 large eggs — beaten lightly
    4 tablespoons butter — melted and cooled
    1 teaspoon vanilla extract 
    Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease 9-by-5-by-3-inch loaf pan; set aside – OR – use muffin tin to make 18 muffins. 
    Combine first 10 ingredients together in large bowl; set aside.
    Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan or muffin tin; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Or bake muffins for 15-20 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. 
    Yield: “18 muffins”
    – – – – – – – – – – – – – – – – – – – 
    Per Serving (excluding unknown items): 177 Calories; 9g Fat (43.4% calories from fat); 7g Protein; 20g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. 

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