HEALTHY BANANA BREAD
Steps:
- Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
- Mash the bananas in the bottom of a large bowl until mostly smooth.
- Whisk in the egg, then the yogurt and oil.
- Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
- Gently stir in the flour until barely combined, then fold in any mix-ins.
- Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don't worry if the slices are messy.
Nutrition Facts : ServingSize 1 slice (of 10), Calories 190 kcal, Carbohydrate 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 17 mg, Fiber 3 g, Protein 4 g, Sugar 17 g
FROZEN CHOCOLATE BANANAS
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
- Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
- Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.
FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings (about 2 cups)
Number Of Ingredients 4
Steps:
- Put the banana pieces in the freezer until frozen.
- Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.
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