{"id":41,"date":"2005-04-30T14:48:39","date_gmt":"2005-04-30T23:48:39","guid":{"rendered":"http:\/\/blog.taodekitchen.com\/2005\/04\/30\/something-to-do-with-spotted-bananas\/"},"modified":"2006-01-09T20:56:35","modified_gmt":"2006-01-10T05:56:35","slug":"something-to-do-with-spotted-bananas","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/recipes\/something-to-do-with-spotted-bananas\/","title":{"rendered":"Something to do with spotted bananas"},"content":{"rendered":"

I\u2019ve 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\u2019ve 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!\u00a0
\nFor the yogurt, I used Brown Cow\u2019s Chocolate flavor since we happen to have a partial container. Hmm, wouldn\u2019t it be nice to perhaps use a fruit flavored yogurt and add some dried fruit to the batter?\u00a0
\nYou can use what ever nuts you have around as long as they haven\u2019t gone rancid. If they have throw them out!\u00a0
\n* Exported from MasterCook *\u00a0
\nBanana Bread with Nuts, Seeds and Chocolate\u00a0
\nRecipe By :Sandy Der
\nServing Size : 18 Preparation Time :0:00
\nCategories : Dessert
\nAmount Measure Ingredient \u2014 Preparation Method
\n\u2014\u2014\u2013 \u2014\u2014\u2014\u2014 \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2013
\n1 cup all-purpose flour
\n1 cup almond meal
\n1\/2 cup brown sugar \u2014 or sucanat
\n1\/2 teaspoon stevia leaf \u2014 ground
\n3\/4 teaspoon baking soda
\n1\/2 teaspoon sea salt
\n1\/2 cup pumpkin kernels \u2014 chopped coarse
\n1\/4 cup sesame seeds
\n1\/4 cup flax seed
\n1\/4 cup semisweet chocolate \u2014 grated
\n3 banana \u2014 ripe, soft, darkly speckled large bananas, mashed well (about 1 1\/2 cups)
\n1\/4 cup plain yogurt \u2014 or buttermilk
\n2 large eggs \u2014 beaten lightly
\n4 tablespoons butter \u2014 melted and cooled
\n1 teaspoon vanilla extract\u00a0
\nAdjust 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.\u00a0
\nCombine first 10 ingredients together in large bowl; set aside.
\nMix 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.\u00a0
\nYield: \u201c18 muffins\u201d
\n– – – – – – – – – – – – – – – – – – –\u00a0
\nPer 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.\u00a0<\/p>\n

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I\u2019ve 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\u2019ve 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!\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/41\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}