Recipe: Eggless Banana Brownies

Sometimes when I want to bake, I don’t want to have to plan a recipe. I don’t want to go out and compile all of the ingredients. Sometimes I want to be able to look around the kitchen and see if there’s anything that can be made from what I already have.

Mushy bananas are good for a few things: banana bread, banana muffins, oats and pancakes. But, they can also be a good base for other baked goods like brownies – you just need to remember what it is that you’re making.

What I love about brownies is how fudgey they are. I don’t like cakey brownies. I like fudgey, dense brownies. When I make brownies from scratch I add chocolate melted from a double boiler and cocoa powder. Thinking about an alternative brownie, I wanted to have some things similar like the fudgey texture and the obvious – chocolatey taste. I intentionally left out a rising agent because I really didn’t want to have to take time to figure out the right ratio so that it would rise instead of become hard or stay flat.

So if you’re wanting something kind of fudgey, but not fluffy, this may something for you to try. This was a solid first go, but I’m definitely interested to see what happens as this recipe evolves.

What You’ll Need

  • 3 small bananas (~220g)
  • 1.5 scoops of chocolate whey casein protein powder (~50g)
  • 1 tablespoon of almond milk (optional)
  • 2 tablespoons of Hershey’s cocoa powder
  • 1/3 cup of chocolate chips
  • cooking spray

Directions

1.Pre-heat oven to 350 degrees.

2. Peel and mash bananas in a medium sized mixing bowl. Three small bananas should do, if you have two medium bananas that’s also fine. If they’re a bit larger you may need to add slightly more cocoa powder later.

3. Add protein powder to mashed banana mixture. I used PEScience Chocolate Cupcake because it’s what we had in the house, it’s also my chocolate protein of choice because it’s very chocolate-y.


4.If you find that the mixing the protein into the mashed bananas is difficult, add 1 tablespoon of milk or milk alternative. I used almond milk and it was plenty.

5.Once you’ve mixed the protein powder and banana, add cocoa. I use Hershey’s, but you can probably use any baking cocoa powder of choice.

6.(optional) Mix in chocolate chips. I used Ghiradelli 60% cacao. They’re a bit larger chips that I usually use in baking unless melting, but these were a good choice. Again, like the cocoa, you can use any chocolate chip you want to.


7. I won’t lie, this is where having a smaller baking pan would’ve done me some good. I have small loaf pans, but I didn’t want a thick loaf because of what that could do to baking time.

Spraying a standard brownie pan, I spread the batter as evenly as possible. If you use a smaller pan, the baking time will be slightly longer so it cooks thoroughly. Bake for 20 minutes. I set a timer for 15 minutes and after checking on them kept them in for another 5 minutes.

8.Using a spatula, remove the from baking pan and let cool on a rack.
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9.After cooling, cut into pieces. I cut the brownie sheet into 9 mostly equally pieces.

Tasting and texture notes: Definitely fudgey, even though they weren’t thick pieces. The overall texture is a little chewy, which I don’t mind. Minimal banana flavor since there’s A LOT of cocoa.

Nutrition: ~80 calories per square. 3F/10C/5P – ~2g of fiber

I think this is a good base for an alternative brownie recipe. I didn’t want to play with rising agents and maybe alternative flours. I have almond flour that I’ve been trying to figure out what else I want to do with it other than cookies – which is my favorite thing to do with it.

 

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Recipe: Pumpkin and Oat Bites 

What happens when I find things in the pantry I forget I had? I start skimming through Pinterest so I can make it a fun consumable and get it out of the pantry. Today’s adventure was with a can of pumpkin puree. In the fall I always have a can on hand and I won’t lie I was surprised when I found a can today. After going through some pins, I got an idea of the basis for a protein bite or protein ball, let’s be real though, 5g of protein doesn’t make something a protein snack. It does, however, support the well rounded nutrition in a snack, but I just can’t call it a protein ball.

So with a can of pumpkin, some protein and a canister of oats I made some magic in the kitchen.

What You’ll Need

  • 120g or 1.5 cups of oats
  • 264g of canned pumpkin
  • 1 scoop of protein – I used a sample of Sun Warrior vanilla vegan protein
  • 30g of 1/4 cup of unsweetened coconut flakes
  • 3T of Splenda
  • 2tsp of vanilla extract
  • a few dashes of cinnamon

Directions

  1. In a medium mixing bowl, weigh out your oats.
  2. In the same bowl, weigh out your canned pumpkin. I added pumpkin a little at a time until the oats were sticking together.
  3. Mix in Splenda, cinnamon and vanilla extract. I added cinnamon a little at a time until I got the taste I wanted. At this point it tastes like an unsweetened pumpkin pie mix.
  4. Add in protein powder. As I’m using up the pantry, I used a sample of vegan protein powder. You can use any protein powder. A basic flavor may be best like cinnamon roll, vanilla or snickerdoodle. I don’t think there would be an issue using whey, casein or a blend. *If you find that the casein or blend protein makes the mix hard to combine, add a tablespoon or water or two.
  5. Using your hands, mix in coconut flakes.
  6. When thoroughly combined roll into a ball and divide into your preferred servings. I wanted to keep the macros under 30g of carbohydrates per serving, so I made 5 equal larger portions.
  7. After weighing out the total serving fell free to make into small pieces. Each larger portion made 4 pumpkin and oat bites.
  8. Chill to keep fresh. Because these are a no bake, minimally additive food, please keep in mine that they may mold if kept too long.

Of course before I could chill the container, JP felt the need to take one to try – a row of 4 was a serving. I put pumpkin spice peanut butter on mine, but you could have them plain or with a different nut butter. JP and I agreed they tastes like an unsweetened version of pumpkin pie. Cinnamon and vanilla was subtle, but tasty.

Macros per serving without peanut butter: 5.9F/22.4C/7.6P

I hope you enjoy!

❤ Cristina

Food from the sea

Today was the last day off of my 5-day weekend, but I have Friday off, so it’s still a short work week for me! Anyway, there was a lot of different seafood items on sale this week at the store, including wild caught haddock fillets. They’re frozen and fit perfectly in my freezer. They were also buy one get one, I may have bought 6 bags…

I’ve had haddock a few times when I was living in New York… thank you fish fry fundraisers, but that’s the only time I’ve had it. I’ve never cooked it and I typically don’t make stops in the seafood section of my local grocer. This was down right ballsy of me. So this is what I came up with.

Baked Haddock with Basil Pesto.

 

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All I did was rinse the fillets once I took them out of the serving size packets and rubbed 2 tablespoons of Classico Basil Pesto. It’s made with olive oil so I didn’t have to grease the baking sheet. I cooked them at 350 for 18 minutes.

I was surprised that there wasn’t a smell with the haddock when I was cooking it. It tasted great too. Not too fishy and I think it tasted better baked than deep fried. I LOVE deep fried food, so that’s saying something. I’m really glad I stocked up too because this will be a staple along with chicken and ground turkey in my journey to lose fat, gain muscle and become a bikini competitor. It’s also completely paleo!

Do you have any recipe ideas for fish that you like to make?

 

❤ Cristina