Tag archive for "Banana"

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar  and it was slightly less sweet but delicious.  I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar .  Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

 

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Ingredients

    Whole Wheat and Honey Breakfast Banana Loaf Recipe:
  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  2. In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  7. *All ovens vary in temperatures so please use your discretion with baking times! Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
  8. Yield: 1 loaf, 16 to 18 servings.
http://www.thejewishhostess.com/whole-wheat-and-honey-breakfast-banana-loaf/

 

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A Healthy Passover Snack for Picky Eaters

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

A Healthy Passover Snack for Picky Eaters

5 Comments 16 January 2011

 

KOSHER RECIPE: Makes 6 Banana Bites

In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier  during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

Recipe Ingredients

1-2 bananas
4 oz chocolate – milk or plain
Dried coconut
Chocolate sprinkles
Colored sprinkles


Kosher Recipe

Directions Cont’d

KOSHER RECIPE: Step One

Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)

KOSHER RECIPE: Final Step

Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.

 

About the Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.

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Whip Up Your Own Frozen Treat Today!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Whip Up Your Own Frozen Treat Today!

1 Comment 25 May 2010

You don’t have to risk a $75 parking ticket just to run in to get your Frogurt, Tasti, or Pinkberry.  This dairy-free frozen treat is  homemade , 100 percent fruit, and practically free.  Chopped nuts add crunch and protein to this creamy snack. Artificial afternoon treats melt in comparison to this “banana fro-yo” adapted from one of our  favorite sites, Skinny In The City.


Total Prep Time: 2-3 hours (freezing bananas)

Total Cook Time:
5-7 minutes

Serves: 1

Ingredients:
* 2 small sized frozen bananas (approx 6”), peeled and cut into chunks
* ½ oz (1/8th cup or 12 almonds) raw almonds, chopped

Equpiment:

Food Processor

Directions:
1. Cut bananas into chunks and place in freezer until frozen (approximately 2 to 3 hours.)
2. Take the bananas and put them in your food processor.
3. Turn the processor on and let it run for about five to seven minutes, stopping every now and then to scrape it down. (The bananas should get increasingly light, fluffy, and smooth, resembling a creamy bowl of soft serve.)
4. Scoop them into a bowl, sprinkle ½ oz chopped raw almonds on top and enjoy!

*For an extra treat drizzle one half teaspoon chocolate syrup on top!

Nutrition Content:
Per Serving with Almonds (approx 1 cup): 262 calories, 7.5g fat, 49g carb, 7g fiber, 5g protein, 2mg sodium, 45g calcium, 826mg potassium

Nutrition Content:
Per Serving without Almonds (approx 1 cup): 180 calories, .5g fat, 46g carb, 5g fiber, 2g protein, 2mg sodium, 10mg calcium, 732mg potassium


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Canyon Ranch Banana Bread

kosher dessert recipes, kosher recipes

Canyon Ranch Banana Bread

4 Comments 13 April 2010

I ate this banana bread by a friend’s house and loved it!. I have made it so many times since and always get rave reviews.  You can try making them in cupcakes instead of a loaf.

Ingredients for this Kosher Recipe

Whole Wheat and Honey Breakfast Banana Loaf Recipe:

  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

 

1) Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

2) In a large bowl, beat together the applesauce and  brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

*All ovens vary in temperatures so please use your discretion with baking times!

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.

 

 

WIN any 3 cookbooks!!!

How to Make the Best Organic Baby Food From Scratch

kids, kosher recipes

How to Make the Best Organic Baby Food From Scratch

No Comments 12 April 2010

Now that Passover is behind us, its much easier to focus on the babies in our lives.

Choosing to make homemade baby food is a great way to contribute to a baby’s early health. Starting them off on the right foot nutritionally will help set the stage for healthy eating habits in the future. Use fresh, organic produce where possible, and opt for no salt added, preservative free frozen produce where fresh is not available.

Making homemade baby food will allow parents and caregivers to have complete control over what goes into a baby’s meal, leaving no doubt of all-natural ingredients. Remember that making homemade baby food isn’t only nutritious and delicious for baby, it’s a snap to prepare!

There are countless combinations of fruits and vegetables that can be pureed together to make homemade baby food. Once the baby has shown she is tolerant of a certain food, begin to combine this food with other safe foods and offer new flavour combinations.

  • Potato, pea and leek
  • Avocado and banana
  • Plum and pear
  • Mango and banana
  • Apricot, pear, and apple
  • Apple, kiwi and pear
  • Butternut squash apple
  • Quinoa and banana
  • Fruity brown rice
  • Lentil, carrot and sweet potato

Browse below for the most up-to-the minute books and baby food mills. All of the handpicked items below will make a great mother’s day gift for the Jewish mom who wants the BEST for her baby. Order in time for Mother’s day, Sunday, May 9.

WIN any 3 Cookbboks!

Read more at Suite101: Homemade Baby Food Recipes: Ideas for Making Baby’s First Foods From Scratch

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Easy Healthy Frozen Banana Pops for Kids

kids, kosher recipes

Easy Healthy Frozen Banana Pops for Kids

1 Comment 11 April 2010

Easy Healthy Banana Pops for Kids

Needed for this Kosher Recipe

3 bananas
6 Popsicle sticks

8 oz. good quality chocolate melted in a double boiler  AND/OR

1/4 cup peanut butter, softened

1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds

Directions for this Kosher Recipe

Peel the bananas. Cut them in half, lengthwise, and push a Popsicle stick through the cut end of each half.

  • melt the chocolate in a double boiler
  • OR  for a quick non cook snack, spread peanut butter on the bananas.
  • Roll the chocolate or peanut butter covered bananas in the nuts, cereal or seeds.
  • Line them on a sheet pan and freeze for 3 hours. Makes 6.
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