banana

Banana Everything Cookies

Nonstick cooking oil spray

canola oil

sugar

vanilla extract

all-purpose flour,

baking soda

salt

cinnamon

quick-cooking (not instant) oatmeal or rolled oats

walnuts

chocolate chips (vegan, if desired)

This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.

Chocolate-Chip Banana Bread

Nonstick spray, as needed

medium bananas, peeled

unsalted butter, melted

plain Greek yogurt

220 grams light or dark brown sugar

eggs

all-purpose flour

fine sea salt

135 grams finely chopped chocolate or mini chocolate chips (see Tip)

130 grams coarsely chopped toasted nuts,

Coarse sanding or turbinado sugar, as needed for finishing (optional)

Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.

In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.

Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.

Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.

Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

Mixed Berries and Banana Smoothie (and Smoothie Bowl)

mixed berries

orange juice

low-fat vanilla yogurt

honey, optional

blueberries

raspberries

dollops low-fat vanilla yogurt

granola

chia seeds

Peanut Butter–Banana Muffins recipe | Epicurious.com

all purpose flour

wheat germ

bananas (about 3 medium)

honey

peanut butter

vegetable oil

(packed) dark brown sugar

These healthy breakfast cookies are so wholesomely delicious!

Breakfast Cookies

oats

applesauce banana

almond

tsp pure vanilla extract

chocolate chips or sugar free chocolate chips

tbsp freeze-dried raspberries OR 2 tbsp dried fruit chocolate chips

tbsp sugar

*Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that&#039;s like eating mini muffins in the form of a cookie. If you&#039;d prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts

Our Favorite Banana Bread recipe | Epicurious.com

(1 stick) unsalted butter,

bananas

sour cream

baking powder

eggs,

Here's what you need: bananas, peanut butter, vanilla

Peanut Butter Banana Ice Cream Recipe by Tasty

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice up your bananas into 1-inch (2 cm) slices.

Spread on parchment paper on a baking sheet and freeze slices for 2 hours.

Blend frozen slices in a powerful blender until it reaches a smooth consistency.

Transfer to a small bowl or container and freeze for one hour, or until ready to serve.

https://vid.tasty.co/output/14770/mp4_640x640/1479239773

This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.

Whole Wheat Cinnamon Crunch Banana Bread

sugar (can reduce to 1/3 - 1/2 cup for a less sweet version)

Greek yogurt

whole wheat flour

cornstarch (or more whole wheat flour)

flour (plain or whole wheat)

brown sugar

butter

Prep: Heat the oven to 360°F. Grease and line a 9x5 inch loaf pan.

Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.

https://player.vimeo.com/video/399420271?background=1&amp;mute=1&amp;portrait=0

video tutorial for step one to make cinnamon crunch banana bread - making the streusel topping

Cinnamon Crunch Banana Bread - 1

Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.

https://player.vimeo.com/video/399420537?background=1&amp;mute=1&amp;portrait=0

video tutorial for step two to make cinnamon crunch banana bread - combining the dry ingredients

Cinnamon Crunch Banana Bread - 2

Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.

https://player.vimeo.com/video/399420670?background=1&amp;mute=1&amp;portrait=0

video tutorial for step three to make cinnamon crunch banana bread - combining the wet ingredients

Cinnamon Crunch Banana Bread - 3

Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.

https://player.vimeo.com/video/399420844?background=1&amp;mute=1&amp;portrait=0

video tutorial for step four to make cinnamon crunch banana bread - combining the batter to bake

Cinnamon Crunch Banana Bread - 4

Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely (remember to peel off the parchment paper, too!)

https://embed.mediavine.com/videos/vyypqxc9wnl7w8n9ochw

Learn how to make the best banana bread recipe on the Internet: This banana bread is made with whole wheat flour and topped with a delicious cinnamon Streusels crumb topping. So good!

How to Make Cinnamon Crunch Banana Bread

Papaya-Banana Smoothie

milk

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

Spiced with cinnamon, nutmeg, and exotic cardamom and sweetened with brown sugar and honey, this deep-dark banana bread is unlike any you’ve had in the past. Why? It’s made with rye flour, which lends its own subtle earthy flavor to the loaf.

Rye Banana Bread

unsalted butter

(142 grams) brown sugar

nutmeg

cardamom optional

(340 grams) mashed ripe banana (about 3 large bananas)

(85 grams) honey

(318 grams) medium rye flour

Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.

Banana Bread

(1 stick) unsalted butter, room temperature

Two slices of Banana Bread, one of which contains spread butter, on a small blue plate with white edging

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. 

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. 

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. 

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 

Spread slices with honey or serve with ice cream.

Will this work using salted butter and no actual salt? 

I make this for my husband and all his coworkers. A lot of army men who aren't married don't get homemade goods as often so I send this to work with him and he shares. The first time I met everyone he works with they all said "Your the one who made the amazing banana bread! (They also knew me by the cookies I sent them during deployment) 
Needless to say, this recipe makes QUITE an impression. Thank you so much for this recipe! 

Great recipe! Some changes to make it better... I use salted butter and don't notice the difference so don't kill yourself lol. Also! Add 1 tsp of vanilla extract to the banana mixture and add 1/4 cup of dark brown sugar to banana mixture. Makes this recipe to die for!!! It's a go to every time! Cooks for an hour on convection bake ! 

Why do people say The recipe was great but I added this I did not add that if you add or take away Then It is not the same recipe MAKE THE BREAD FIRST TELL HOW IT IS then make it a second time and say how it was better or not I want to know About the recipe posted not your Gordon Ramsay
impression I made it and it was good as is. I will keep this Recipe as a base and add to it a strawberry banana bread was good too

I have made this both exactly as written AND with modifications. Fantastic both ways. We are transitioning to a plant-based, low-fat diet so I made the following changes this last time: 
Reduced sugar to 3/4, 1/2 cup unsweetened applesauce to replace the butter, 1 cup reg un-bleached flour + 1 cup home-ground wheat flour, almond milk in place of reg milk, and I added 1 tsp of cornstarch to make sure it held together nicely without the eggs. Delicious!! Just as good as the original recipe, in fact, my husband couldn’t tell I had even changed anything. This was gone in one night! Yum yum! 

Very good recipe!
My recommendation: if you’re living at high altitude, add an extra two tablespoons of flour. Otherwise it takes 20+ extra minutes to bake!

perfect recipe. I only added a teaspoon of vanilla to the smashed bananas and added pumpkin seeds on top before putting it in the oven. Sooooo good. 

Love it, easy, although I only need to bake about 50 minutes.  My oven may run hot.  Added semi-sweet chocolate chips for amazing taste, especially if you are a chocoholic!  Batter is thick enough to keep the chocolate chips from settling to the bottom.

This was the moistest banana bread I've ever tasted. If you don't like super-dense banana breads, this recipe is for you—just make sure not to over mix it! I followed some of the other comments' advice and added a teaspoon of vanilla and substituted half of the white sugar with brown, but gave it my own twist with an added half cup of chocolate chips and a third cup of chopped walnuts. It gives the bread more texture and dimension, and the result is absolutely heavenly. Because the chocolate added some extra sugar, I did decrease the amount of total sugar to 3/4, but that's a personal preference, I suppose. I will definitely come back to this one!

I could not find my favorite recipe and this one was great.  I cute the sugar from 1 cup to 3/4 and mixed in almond flour with the flour.  And added walnuts.  I doubled it too and it was really delicious.  A secret from the sweetest lady...add a little vinegar to the milk.  That's all I remember from my missing recipe.  

This banana bread is eggless and dairy-free, but you'll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).

Vegan Banana Bread

Cooking spray

very ripe medium bananas, mashed (about 1 1/4 cups)

soy milk yogurt

Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.

Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.

THIS IS THE BEST BANANA BREAD! Everyone who had a bite of this said exactly the same words! They couldn't believe that it was vegan. I'm so happy with this, I throw some walnuts in, replaced the yogurt with soy milk. It was very moist, I baked for about 1hr and 5 or 10 mins (can't remember now), and I'm going to bake the 2nd one now!<div>Thank you again, love you!</div>

Delicious!!! I made this twice in 2 days!! I too used almond milk instead of soy milk yogurt and coconut oil instead of vegetable oil

PLEASE NOTE: if you want truly vegan/vegetarian bread you must use VEGAN SUGAR or organic sugar.  White/brown/powdered sugar is all processed with bone char and is not vegetarian/vegan. <br />

Do any of you think i could sub banana with pumpkin??

<span>This is the best vegan baking recipe I've ever followed. I added walnuts, cinnamon, and dried cherries. I also used soy milk instead of yogurt. It still came out divine!</span>

I made this bread with only 1/3 brown sugar, used unsweetened almond milk instead of yogurt and 2tbsp mini chocolate chips. This was delicious!!!

I’ve made this recipe countless times. It’s very flexible. I’ve made it with nut  milks instead of yogurt or used almond milk yogurt. I sub the vegetable oil for coconut oil and often add nutmeg and cinnamon for a spicier warmer taste. This time I didn’t use any spice and threw in a handful of chocolate chips. I have made it with nuts in the past or just walnuts on top. It turns out fantastic every single time. It’s good as is but I always like something a little extra whether a warm, spicy flavor, or nuts. I buy more bananas than we can eat just so I can make this bread when they get over-ripe.

This is amazing. I’ve made it countless times. I’ve used coconut yogurt and nut milk. It’s always good. I also use brown sugar only. Now I’m waiting for more vegan options such as. pumpkin bread. 

Amazing recipe. I made it gluten free and it turned out great. I can't eat eggs but am not vegan. I used regular Greek yogurt and this turned out amazing. I'll make this again as soon as I can get some more brown bananas :) 

My goodness! I'm not even fully vegan (although try to incorporate as many vegan meals as possible) and yet it was one of the best deserts I've ever, ever had! I just couldn't stop eating it :D 

This chocolate peanut butter nice cream tastes like eating a frozen peanut butter cup!

Chocolate Peanut Butter Nice Cream

frozen overripe bananas

peanut butter, (or allergy-friendly sub)

cocoa powder

tbsp dutch cocoa or chocolate protein powder

Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor, or Vitamix. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=lphZwiXjOhU&feature=emb_title

Rich, creamy, dark, chocolate peanut butter banana ice cream or soft serve that can be sugar free, gluten free, and completely vegan. 

For the full recipe, visit: https://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/

Here is some REALLY quick and simple Protein Banana Ice Cream. This protein ice cream is made with just protein powder, bananas, and milk...that&#039;s it!

Protein Banana Ice Cream

Medium Bananas

¼ Cup Milk Substitute (or Milk (2 Ounces))

Sweetener

Add and mix all of your ingredients together in a food processor or really powerful blender

Put your mix in freezer for 20-30 minutes or until it&#039;s almost frozen

http://www.youtube.com/watch?v=GBQ3qZQDYI8

My First Recipe Book on Amazon: http://amzn.to/2l5iNZH
$20 Kitchen Scale: http://amzn.to/2k8YrPt

Buy my Baking Powder here: http://bit.ly/2jEWwlf
Or at Vitamin Shoppe here: http://bit.ly/29rm9ne
Or at Bodybuilding.com here: http://bit.ly/2jx1vUQ

Here is some REALLY quick and simple protein banana ice cream. It doesn't seem like much but your taste buds will quickly disagree! One of my favorite recipes.

The Protein Chef/DHFTNS Store and Personal Training Programs:
https://theproteinchef.co/store

Products/Ingredients that I use:
https://theproteinchef.co/products
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Links!
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Snapchat: @TheProteinChef

Here is the recipe:

2 Medium Bananas
1/2 Scoop (16g) Protein Powder
2oz Fat Free Milk (or milk substitute)
1-2 Packets Stevia (or any sweetener)

Mix all of the ingredients together with a food processor. If you don't have a food processor a blender/mixer will work but may take longer. If the mix appears to be too thick, add a bit more milk. Put it in the freezer for 20+ minutes or until it's a bit frozen. Enjoy!

Tip: Use fat free whip cream/cool whip to top it!

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Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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PROTEIN Banana Ice Cream Recipe! (No fat/High Fiber!)

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

frozen strawberries, raspberries,

yogurt

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

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