Batter Licker

March 21, 2012

cherry-studded banana bran whole grain muffins

I recently started setting up a sort of brown banana renewal system. I’ll buy a few super green ones and a few yellow ones each week, and then find myself with a consistent supply of brown, spotted mushiness that is sufficient for my peanut butter shake and green smoothie purposes.

It was all working out swimmingly until I got tempted by the very cheap, very large bunch of jet-sized bananas at Costco. Suddenly, I had a serious overflow problem.

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The first resolution that came to mind was banana bread, which would also conveniently free up some precious space in my overstuffed pantry. Okay, maybe it was actually equal parts resolution and excuse to fill my apartment with the fragrant aroma of freshly baked banana bread.

Either way, I wanted to make a more portable, healthful, whole grain, breakfast-appropriate version. (more…)

February 29, 2012

peanut butter, banana, and almond milk shake

I didn’t have enough sad, brown (black??), dead, squishy bananas to make banana bread. ::sigh:: I only had one limp little fella laying around, filling my fridge with his sickly sweet scent. He had to go, pronto.

So I blended him to smithereens. (I get a little violent about soggy old bananas sometimes, especially when they taunt me with their so-totally-grossness while I’m making a concerted effort not to waste “food” – if bananas that far gone even still qualify as edible.)

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January 23, 2011

mixed greens, chopped peanuts, farro and fruit salad with spicy banana-cilantro dressing

This salad has it all: protein and healthy fats from peanuts, fiber and protein from farro, various other nutrients from fresh mixed greens and fresh or dried fruit, and a whole lot of flavor from these healthy ingredients and the spicy-sweet dressing. And yes, I did put farro, the mother of all whole grains with a nuttier flavor and chewier texture than rice, in a salad.

I’ve praised the merits of farro before in a risotto-style dish, but this time around, you can blame my trip to Italy three years ago, where we stopped at a locals-only cafe that had an entire menu dedicated to salads that contained a large scoop of rice. While rice isn’t exactly what carb-avoiding salad-eaters are going for, it did add a great, chewy texture and some heartiness to salads that might otherwise leave you yearning for a carbalicious snack just a couple hours later. As a whole grain full of protein and fiber, farro achieves a longer-term fullness and isn’t exactly the same type of refined, carbohydrate-heavy grain as the white rice we’re now told to avoid.

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I love the contrasting textures in this salad – soft crunch from the greens, a hard crunch from the peanuts, chewiness from the farro, and (if you take my tip to not use dried sour cherries, which weren’t tangy enough to stand up to the spicy sweetness of the dressing, and to use tangerines, tangelos, or even grapefruit instead) the juicy explosion from fresh citrus.

The flavors were all incorporated to accommodate the banana, jalapeno, and cilantro flavors from the dressing. Peanuts pair exceedingly well with bananas, but also with the Thai-inspired cilantro, jalapeno, and ginger flavors. Nutty farro provides some savory, subdued relief from the sweetness of the banana and the spiciness of the jalapeno, and incorporating some purple lettuces provides a great bitter contrast to the banana’s sweetness. If you use a tangy, fresh citrus fruit, it will cut the creamy sweetness of the banana nicely. (more…)

jalapeno-spiced banana-cilantro dressing

When I informed friends about my plan to exclude meat products from my weekday meals this month, I wasn’t surprised to get a lot of sarcastic “good luck with that” responses. What I didn’t tell them, and what you may have noticed from the “water saute” method I used in my vegan chard and potato soup, is that I’m also reducing my use of olive oil. I can only imagine their already-rolling eyes might have rolled right out of their heads if I had disclosed that. In fact, I think I can hear some of your eyes rolling around on the floor right now.


But I realized that, after years of being encouraged to use this “healthy oil,” I have become over-reliant on it. Whether making a vinaigrette for a “light” lunch salad, tossing kale leaves or chickpeas in it before baking them into crispy snacks, sauteing vegetables in it for a healthy side dish or a soup or stew base, or using it as an anti-stick agent when cooking fish and meat, I had forgotten that olive oil is still an oil, and a 120-calorie tablespoon here and there and seemingly everywhere really adds up.

In trying to reduce my olive oil intake, as well as sugar, I’ve realized that blending fruits into a salad dressing adds the “fruity” element typically added by olive oil without the calories and fat. Bananas are particularly great because they make the dressing sweet and creamy at the same time. But a pure banana dressing would be a bit too sweet, so I added jalapenos, ginger, cilantro, and lemon juice to cut the sweetness with a spicy kick, fresh herbal flavor, and acidity.

The resulting dressing is packed with flavor and nutrients, and tastes creamily sweet with a delightful zing from the jalapenos and the ginger. And you can use as much as you want on your salad because, guess what?? No oil! With this healthy combination, you can drink the entire 2/3 cup of dressing for a mere 130 calories. (more…)

April 2, 2010

super-moist banana bread with cinnamon-walnut-brown sugar topping

Filed under: cake,dessert,fruit — Tags: , , , , — Kristen @ 6:35 pm

Dear Mushy Brown Bananas,
I’ll be frank. I really don’t like you. From your squishy slimy texture to your sickly sweet stench, just looking at you makes me wretch. You have to admit that you’ve seen better days – you know, back when you were green and hard and chilled and preferably consumed in a smoothie containing berries, kale and almond milk. But those times passed exceedingly fast, as you faded to yellow and then to a spotty brown, and your once-perky flesh declined into a bruised smush. And then, just as I was ready to drop you into the compost can with one hand while pinching my nose with the other, something amazing happened.

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Your smooshy self secretly conspired with brown sugar, cinnamon, olive oil, flour and a handful of other baking goodies, and together you launched a coup d’├ętat against the forced retirement of icky brown bananas. The group of you took control of the kitchen, coming together in a harmonious, moist, dense little loaf that I immediately found irresistible.

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So here it is, Mushy Brown Banana: you win. (more…)

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