Tag: tsp cinnamon

Bali Banana Date Smoothie

I’m super excited to share this guest post from my friend Heather. I met Heather a few years ago in San Francisco, and we’ve been friends ever since. She’s an inspiring, positive person – the kind of person you want to be around all the time. She’s also the nutrition expert for The Skinnytaste Cookbook[1], please welcome her!

Hi there, I’m Heather! I’m a dietitian and the founder of www.heatherkjones.com –[2] a weight loss site that focuses on healing and hope instead of diets (ugh) and deprivation (no thank you!). I’m also the creator of Smaller Size Bigger Life[3], an online group coaching program for women who struggle with emotional eating, compulsive overeating, or body image issues.

I’m thrilled to guest post on Skinnytaste today (thank you, Gina!), and I’m so honored to be the nutrition expert in the upcoming Skinnytaste cookbook. Gina poured her generous heart into this beautiful book and I know you’re going to love it as much as I do!

So I’m a huge fan of green smoothies, in fact I drink a Skinny Green Monster at least a few times a week. But on a recent trip to Bali I discovered a banana smoothie that just blew me away.

The simple combo of banana, dates, yogurt, honey, ice, and
(surprise!) cinnamon, makes a refreshing and tasty concoction,
especially for sipping on steamy days. I drank one of these delicious
smoothies every morning before heading to the pool or biking thru the
rice paddies.

Here’s to a healthy and happy summer. Enjoy!

Bali Banana Date Smoothie
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 smoothie • Old Points: 3 pts • Points+: 5 pts
Calories: 195 • Fat: 1 g • Carb: 39 g • Fiber: 3 g • Protein: 5 g • Sugar: 31 g
Sodium: 136 mg • Cholesterol: 6 mg

Ingredients:

  • 1/2 ripe medium banana
  • 1/4 cup nonfat Greek yogurt
  • 1/2 cup 1% milk
  • 1/2 tbsp honey
  • 2 dates, chopped
  • 1/8 tsp cinnamon
  • 2 ice cubes

Directions:

Blend banana, yogurt, milk and honey until smooth. Add dates, cinnamon, and ice. Blend for 3 minutes more.

References

  1. ^ The Skinnytaste Cookbook (www.gordon-ramsay-recipe.com)
  2. ^ www.heatherkjones.com – (www.heatherkjones.com)
  3. ^ Smaller Size Bigger Life (www.smallersizebiggerlife.com)

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Coconut Banana Bread

Coconut Banana Bread

by Pam on April 24, 2014

I wish you could have smelled my house while this bread baked – it smelled so amazing! I found this recipe on Tasty Kitchen and knew it would be the perfect recipe for my ripe bananas I needed to use up. I also knew my kids would be THRILLED! It was fun and simple to put together and it looked beautiful when it was done baking. I adapted it a bit by using coconut oil but other than that kept it the same. My loaf took longer to bake than the recipe stated but ended up being perfectly delicious. My kids loved this afterschool snack and asked if they could have a slice in their lunchbox tomorrow. I don’t think this bread will last more than a couple of days in my house. [1]

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar,  and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined. Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy. 



Print[2]

Save[3]



Coconut Banana Bread




Yield: 1 loaf

Prep Time: 10 min.

Cook Time: 60-65 min.



Ingredients:

Bread:

1 cup whole wheat flour
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 whole ripe bananas
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup sweetened shredded coconut

Topping:

1/4 cup sweetened shredded coconut
1 tbsp brown sugar
1/2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar, and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined.

Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Strawberry Rhubarb Baked Oatmeal

Strawberries and rhubarb baked with bananas, oatmeal and slivered almonds – this is so good you’ll almost think you are having dessert for breakfast!

It’s rhubarb season and I’ve always loved the combination of strawberries and rhubarb in pies and crumbles. One of my favorite baked oatmeal recipes that I LOVE to bring to potlucks or serve for brunch is Baked Oatmeal with Bananas and Blueberries[1], so after my friend Raquel asked me how strawberry rhubarb would taste, I immediately started experimenting.

I loved the combination, especially when I added the ripe bananas, I felt they added an extra sweetness to the tart rhubarb without having to add more honey.

I think this would be wonderful for a Mother’s Day brunch; six servings is very generous, especially if you have other options on the table. 




Strawberry Rhubarb Baked Oatmeal
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/6 • Old Points: 4 • Weight Watcher Points+: 6 pt
Calories: 221.5 • Fat: 5 g • Carb: 41  g • Fiber: 4.4 g • Protein: 6 g • Sugar: 26 g
Sodium: 330 mg  • Cholest: 30 mg 

Ingredients:

For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

References

  1. ^ Baked Oatmeal with Bananas and Blueberries (www.gordon-ramsay-recipe.com)

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