BANANA OATMEAL PUDDING “CAKE”
- 120g of quick oats
- 1 cup of milk (2% preferably, but skim works too)
- 4 oz. of banana (1 medium)
- 1 tsp. baking powder
- 1 egg
- 1/8 tsp. baking soda
- 1/4 packet of sugar-free instant vanilla pudding mix
- 1.5 tsp. vanilla
1) Preheat oven to 350 degrees. Spray a GLASS baking dish with non-stick cooking spray.
2) Mash the banana. Beat in the egg until light, then whisk in the milk and vanilla, until the mixture is light and fluffy. Whisk in the vanilla pudding mix.
3) Fold in the oats, and add the baking powder and baking soda. (with the oats, to prevent clumping in the wet ingredients)
4) Bake for 25-35 minutes, or until top and edges are browned, and is very slightly moist. (A toothpick inserted in the center of the loaf should come out clean, but slightly wet)
5) Serve warm with jam, or on it’s own. Amazing either way.
BEST GODDAMN BANANA BREAD YOU’LL EVER EAT
- 2 cups of very ripe banana, mashed (or 3 large bananas)
2 cups of whole wheat flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup of dates, chopped
1 tsp. vanilla
1 egg + 1 egg white
1/2 cup of milk
1/2 cup of applesauce
1/2 cup of honey
chopped walnuts (optional)
- In a small bowl, pour the milk over the dates and microwave for 15 seconds. Set aside to let soak.
- Preheat the oven to 350. Lightly grease and flour a baking pan.
- Beat the egg, egg white, vanilla, honey and applesauce until well-combined. Beat in the banana thoroughly, and then stir in the soaked dates. Set aside.
- Combine the flour, baking soda, baking powder, and salt in a separate bowl. Stir in the wet mixture just until moistened. Fold in the walnuts, if using.
- Bake for 35-45 minutes, or until the edges are golden and a toothpick inserted in the center of the bread comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice with a wet knife, and store in an airtight container in the fridge.
Note: Tastes best when it’s cold!! This is HANDS DOWN, my favorite banana bread of all time…and I’ve made/tasted a LOT of banana breads. It’s a very dense, SUPER moist cake.
I am in love.
BANANA-DATE-WALNUT BREAKFAST BAR
- 1.5 cups of rolled oats
- 1 cup of milk
- 3/4 cup of whole wheat flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1 cup of slivered dates, lightly packed
- 1/2 cup of chopped walnuts
- 6 tbsp. of yogurt
- 1 egg
- 1 egg white
- 1 banana, mashed
- 1 tsp. vanilla
- 1/2 cup of honey
- 1 tsp. of cinnamon
- 1 tsp. of allspice
- Stir together the oats with the milk, and let soak.
- Meanwhile, combine the salt, baking powder, baking soda, flour, and spices in a large bowl.
- In a separate bowl, beat the egg, egg white, banana, yogurt, vanilla, and honey until well combined.
- Mix the dry ingredients with the oats. Gently mix in the wet ingredients until well combined. Fold in the dates and chopped walnuts.
- Grease and lightly flour a baking pan.
- Bake at 325 degrees for about 40-50 minutes, or until a toothpick down the center comes out clean.
NOTE: For a slightly less sweet bar, reduce the honey to 1/4 cup .
PUMPKIN OATMEAL BARS
- 1 cup of pumpkin
- 2 eggs, beaten
- splenda (I really don’t remember how much I used, to be honest…adjust this to your own sweetness preferences!)
- 1 1/4 cups of whole wheat flour
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1.5 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 3 cups of rolled oats
- 1 cups of raisins
- Pre-heat oven to 350 degrees.
- Spray a dark baking pan with cooking spray. In a large bowl combine pumpkin, vanilla, and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be dry at first.) Mix all ingredients together just until moistened.
- Spread the mixture on the bottom of the baking pan.
- Bake at 350 degrees for 8-12 minutes, or until browned on top. DO NOT OVERBAKE!
- Let cool in the pan for 5-10 minutes, and then cut into squares.