While I did my Whole30 (Check out the results of my first Whole30 here) I was on Pinterest, probably daily, dreaming about all the yummy paleo recipes I was going to try out when I was allowed to. I found quite a few that involved bananas that are too ripe to eat in regular banana form. How many times have you thrown out old bananas because you can’t bring yourself to eat them so mushy? Here are the answers to all your wasteful banana problems. Those pesky things ripen SO quickly sometimes! I may have to do a second installment of this, because there are more recipes I want to try. These are all adapted from recipes I found on Pinterest. I am unable to follow a recipe and not adapt it to my liking. I think I got that from my mom. Haha. I hope you enjoy!
Comment below if you plan on trying any of these! I would love to hear from you. Also, enter your email into the subscription form in the right sidebar or at the bottom of the page, depending on where you are viewing this, (if you haven’t already) so you are updated when I post new entries!
Chai Pumpkin Chocolate Chip Banana Bread or Muffins – Adapted from PaleOMG
I brought the muffin version of these to my weekly yoga class and they were a hit!!!
• 1/2 cup crunchy almond butter
• 1/2 cup cashew butter (or any other nut butter, you can also substitute 1/2 cup of chopped nuts of your choice)
• 1/2 cup pumpkin puree
• 2 ripe bananas, mashed
• 2 eggs, whisked
• 3 chai tea packets
• 1/8 cup honey
• 3 TBSP coconut flour
• 1/2 TBSP cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt (I used pink himalayan)
- Preheat oven to 350 degrees F.
- (If you chose to put in nuts instead of a second nut butter, chop your nuts here.)
- Mix the almond butter, cashew butter (or nuts), pumpkin puree, bananas and eggs together in a large bowl. (everything else will be added to this mixture)
- Open up the tea bags and put all the tea spices into your almond mixture.
- Add the rest of your ingredients and mix well.
- Grab a bread pan, grease it and line it with parchment paper OR grab a muffin tin and place muffin cups in it.
- Put batter into the pan or muffin cups and even it out. Bake the bread for 45 minutes (until a toothpick stuck into it comes out clean) or the muffins for about 25 minutes (until brown on top and when a toothpick stuck into it comes out clean).
Let it cool a bit before slicing and then enjoy! I like mine when the chocolate chips are still a little gooey.
• 2 eggs
• 1 TBSP crunchy (I like the texture it gives the pancakes) almond butter
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp pure vanilla extract
- In a large mixing bowl mash the bananas, then mix in the eggs.
- Peel and dice your apple, then add to mixing bowl.
- Add nut butters, spices, and vanilla. Stir until incorporated.
- Warm a pan with a bit of coconut oil.
- Place some batter in the pan. You may want to make the pancakes small because they are pretty difficult to flip anyways. They still taste just as good when they break apart, but aren’t so pretty! Haha.
I enjoyed my pancakes plain alongside my usual egg and veggie breakfast. You could totally add some maple syrup or berry compote on top for a little extra element though.
Paleo Chocolate Chip Pudding – Adapted from Edible Perspective
• 2 ripe avocados (I used 2 small ones)
• 2 ripe medium bananas
• 7 TBSP unsweetened cocoa powder
• 2 tsp pure vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 cup dark chocolate Enjoy Life chocolate chips (I found mine at Target) *optional
- In a food processor or blender, combine the avocado (cut in half and scooped it out) and banana (peeled and sliced a bit).
- Add the cocoa powder, vanilla, and pumpkin pie spice. Combine again until nice and smooth.
- *You don’t have to add chocolate chips, but ever since I found this paleo version, I can’t help putting them in practically everything!* Add in the chocolate chips and process until they are the size you would like them to be. I made mine tiny specks of chocolate.
- Refrigerate until ready to serve and add any topping you would like. I decided it really didn’t need anything else, but is much yummier when chilled.
- Store in a sealed container and eat within 2-3 days.
Update: Tonight I wanted a little treat after dinner and ended up grabbing a couple spoonfuls of the pudding, put a slice of warm banana bread on top, with a sprinkle of some homemade pumpkin granola (recipe to come!). It was the perfect little dessert paired with a cup of chocolate rooibos tea!
What are you going to make these goodies for? I like to make a batch of the banana bread early in the week so I have a little treat or grab-and-go item! It would also be great for a holiday gathering!
Happy Paleo Baking,
MISS Fashionista Problems