Oh, Bananas. I LOVE THEM. Whenever I meet someone who doesn’t share the same affinity, I immediately consider writing them off. Besides the fact that bananas have a TON of nutritional benefits – including aiding in digestion and lowering your risk for heart attack or stroke – they taste pretty damn good too. What’s not to love?
And, a little known fact about bananas is that they are also surprisingly versatile… meaning, the indulgence doesn’t have to end at your standard peel-and-eat routine, or in your grandma’s famous banana bread recipe. There are so many other sneaky ways to incorporate this yummy fruit into your diet, and I’m going to introduce you to 3 of them.
I’m always looking for healthy substitutes for the dishes I crave most (which are usually absolutely terrible for me), and I was blown away by this idea. 2-ingredient pancakes? Are you serious? How is that even possible? As much as I adore both foods in this recipe, I couldn’t wrap my mind around what the consistency or taste would be like. Let me tell you from experience, this recipe will not disappoint.
- 2 large, super ripe bananas
- 4 eggs
- * 1/8 teaspoon cinnamon or nutmeg (optional)
- * 1/4 teaspoon baking powder (optional)
- Blend ingredients in a large mixing bowl until smooth.
- Use cooking spray to coat your griddle or pan over medium-high heat.
- Add pancake batter and cook until it starts to bubble, then flip it over and cook for at least 30 seconds. Periodically check the color that’s cooking; if it’s brown, it’s probably ready.
- Top with butter (if that’s your thang) and syrup – enjoy!
Banana, Chocolate and Hazelnut Dip
At first glance, the title of this recipe might deter those of us who are watching what we eat. But with ingredients like Greek yogurt and unsweetened cocoa, you can indulge guilt-free… just be mindful of what you spread it on. Consider laying it on graham crackers or dipping strawberries in it for a healthy and sweet snack.
- 1 ripe banana
- 1/2 cup plain low-fat Greek yogurt Try: Wallaby Organic Greek Low-fat Yogurt
- 1/2 cup light sour cream
- 1/3 cup chocolate-hazelnut spread Try: Justin’s Chocolate Hazelnut Butter
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa
- *Graham crackers (optional)
- *Strawberries (optional)
- Mash the banana until smooth.
- Add the Greek yogurt, light sour cream, chocolate-hazelnut spread, powdered sugar, and unsweetened cocoa.
- Mix together and spread… or eat with a spoon – no one is here to judge.
I know, I know… what did I just say? The pancakes were one thing, but adding bananas to a perfectly good Mexican dish? That’s… well…bananas. I have to be honest and say I have yet to try this one out, but it comes highly recommended (and on a website entitled “Greatist” it’s hard to not pay attention). This recipe combines VERY RIPE bananas (emphasis on ripe) with the traditional ingredients you’d find in your favorite guac dish. So the benefits here are two-fold: you get a healthy, delish snack, plus you have finally found a purpose your out-dated bananas that are NSFE (“Not suitable for eating”…I think I may have just made that up). Pair this with Stacey’s Naked Pita Chips and enjoy!
- 1 very ripe large banana
- 1 ripe large avocado
- 2 tbsp sweet onion, diced
- 1 tbsp elephant garlic, diced
- 2 tbsp anaheim pepper, diced
- 1/4 tomato, diced and seeded (saved for the dip)
- 1 tsp lime juice
- 1 tsp lemon juice
- 1-2 tsp hot pepper oil (like sesame)
- salt and pepper to taste
- red pepper flakes to taste
Mix the first two ingredients together until well mashed and incorporated. Using the back of a spoon or a fork works just as well as a potato masher. Next mix in the remainder of the ingredients, and tweak as desired for personal taste. Let chill for at least 15-20 minutes before serving. Double the recipe to make a four-person serving.