Banana Poppyseed Cake

Ingredients:

2 Tbs. butter (I always use salted), room temperature
2/3 c. sugar
1/2 c. sour cream, light
1 egg
2 bananas, very ripe, mashed
1/2 c. poppy seeds
1 Tbs. vanilla
1 c. flour
1 tsp. salt
1/2 tsp. baking soda

Preheat the oven to 350 degrees. Grease an 8x8 or 9x9 pan with non stick cooking spray, line with parchment paper, and set aside. In an electric mixer, beat the butter, sugar and sour cream together. Add in the egg, bananas and vanilla. Slowly add in the dry ingredients and mix until just combined. Fold in the poppy seeds. Spread the batter into the prepared pan and smooth out. Bake for 25 minutes until the edges are golden brown.

For the frosting:

4 oz. cream cheese, 1/3 less fat
2 Tbs. salted butter, room temperature
1 vanilla bean, seeds scraped out
2 c. powdered sugar
Milk (if needed, to thin icing)

With an electric mixer, beat the cream cheese with the butter until combined. Add the vanilla bean paste and powdered sugar and beat together until everything is mixed. If the frosting is too thick, add in milk by the tablespoon. Spread out onto the cooled cake, and cut into bars.

Ghostly Frozen Bananas

If you need a cute and simple Halloween snack idea, these are fun and easy to make (and even the dog's mouth was watering, as you can see from the creeping husky in the background). These frozen banana treats are a playful way to get your sweet tooth fix.

Ingredients:

Mini chocolate chips (ghost eyes)
1 large banana (or more, depending on how many your chocolate will make)
White Candy Melts (I used Wilton Marshmallow flavored, you could also use white chocolate)
*Popsicle sticks, or paper straws cut in half

Cut the banana in half lengthwise, and then in half width wise to make 4 pieces. They do not have to be equal in size. Push the paper straw into the cut end at least a half an inch inside. Place on parchment paper on a baking sheet and freeze for at least half an hour. Meanwhile, melt the chocolate in a microwave safe glass bowl on 50% power for 1 minute. Stir, and continue to heat at normal power for 30 second intervals, stirring in between until the chocolate is fully melted.

Take the bananas out of the freezer, and dip, or spread the chocolate onto both sides, covering the banana fully. Place them back onto the prepared baking sheet and immediately add two mini chocolate chip eyes. Repeat for the rest of the bananas. Place back into the freezer until set, and store in the freezer if you aren't eating them right away! I added some sliced bananas because I had a bit of chocolate left. You can repeat and make more with sticks, or cut banana slices at an angle and chocolate coat them.

Banana Chocolate Chip Espresso Muffins

The hint of espresso in these banana chocolate chip muffins sends them over the top! This is definitely my favorite banana muffin recipe that I have made so far, and if you are from the Upper Peninsula of Michigan, they also resemble the ones from Babycakes (only not dry).

Ingredients:

4 small bananas, very ripe, mashed
1/2 c. sugar
1/4 c. brown sugar
1 stick margarine, melted
1/4 c. coconut milk, light
1 egg
1 1/2 c. flour
1 tsp. instant espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 12 cup and 6 cup muffin tin with non stick cooking spray and set aside (or 2 12-cup tins, mine made around 15 muffins total). In a large bowl, combine the eggs, sugars, margarine, coconut milk and egg together. Add in the dry ingredients and stir until everything is combined well. Mix in the chocolate chips.

Divide among the baking cups, about 3/4 of the way full. Bake for 20-23 minutes until the tops are golden brown and bounce back slightly when gently pressed on. Allow to cool about 10 minutes before removing from the pans and letting cool fully on a wire rack.

Banana Sweet Potato Bites

These muffin resembling bite size goodies are perfect for a sweet treat or snack any time of the day. They have no flour or sugar (unless, like me, you add mini chocolate chips to some) and are great for between meals when you need a little something to tide you over.

Ingredients:

1 medium sweet potato
1 medium banana
1/4 c. almond butter, crunchy
2 eggs
1/4 tsp. cinnamon (optional)
*White chia seeds and mini chocolate chips

Poke the sides of the sweet potato all over with a fork. Place on a paper towel and microwave for 6 minutes. Cut the sweet potato in half to cool for a few minutes before trying to handle. Scoop the flesh into a large bowl. Add in the banana and mash together. Add the peanut butter, eggs and cinnamon and mix everything until incorporated well. Spray mini muffin tins with non stick cooking spray and fill the cavities 2/3 full. Top with chia seeds or mini chocolate chips and bake in the oven for around 18 minutes. Let the muffins cool in the tin for about 5 minutes, then transfer to a drying rack to cool (or try a few warm!)

Banana Applesauce Muffins

If you can do something as simple as stir things in a bowl, this recipe is for you. All it takes is preheating the oven, filling up muffin liners and using a timer. These banana applesauce muffins are easy to make and are done and ready to eat in less than a half an hour!

Ingredients:

1 large banana
1/2 c. sugar
1/4 c. applesauce
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 egg
1-2 tsp. white chia seeds

Preheat the oven to 350 degrees. Line a cupcake tin with liners. In a medium size bowl, mash the banana with a fork. Add the sugar and stir together. Add the remaining ingredients, minus the chia seeds.

Divide the batter between 10-12 muffin liners, top with a small amount of white chia seeds and bake in the oven for 20 minutes until the tops are golden brown. Let cool before storing.

Banana PB Cupcakes with Vanilla Frosting and PB Drizzle

The perfect duo; peanut butter and banana. This combination is always amazing together and the bananas make these cupcakes super moist. I also used my go-to Vanilla Frosting that is always the perfect consistency and easy to work with.

Ingredients:

1 box Golden Vanilla cake mix (I used Betty Crocker)
1 c. water
1/2 c. veggie oil
3 eggs
2 bananas, chopped
1 c. Reese's Peanut Butter Chips

In a large bowl, whisk the cake mix, water, oil and eggs together until you reach a smooth consistency. Fold in the chopped banana and peanut butter chips into the batter.

Line cupcake tins with paper liners (or use the free standing kind and place on a baking sheet, like shown in picture above). Fill each cupcake liner 2/3 of the way full with batter.

Bake in the oven for 21-26 minutes (more on the 26 minute side for the larger free-form), until the tops are golden brown and bounce back slightly when you push on them.

Let cool fully while making the vanilla frosting. Pipe the frosting on top of the cupcakes and set aside.

Peanut Butter Ganache:

2/3 c. Reese's Peanut Butter Chips
1-2 Tbs. heavy cream

In a small saucepan, melt the above ingredients together on medium heat, whisking frequently, until you reach a smooth consistency. Let cool for around 2 minutes before using a fork to drizzle on top of the frosted cupcakes. Add a banana chip on top for a slight bit of crunch!

Baked Banana Oatmeal Hearts

Nothing says "I love you" around Valentines Day like making some healthy heart shaped baked oatmeal bars to start the day off right!

Ingredients:

1 c. plain fat free vanilla yogurt
2 ripe bananas
2 eggs
2 c. oats
1/4 c. brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 c. candy coated chocolate (mine was Valentines colors)

Preheat the oven to 400 degrees. Spray a silicone heart shaped mold (that has heart's about the size of a normal cupcake) with non stick cooking spray. Meanwhile, in a large bowl mix the yogurt, mashed banana and eggs together until somewhat blended. Add in the oats, baking powder and soda and stir until everything is well incorporated. Fill the mold 2/3 of the way full in each cup. Sprinkle with the candy coated chocolate pieces. Bake for 15-18 minutes. Take the mold and flip upside down over a wire cooling rack and tap slightly on the bottom if you are having a hard time getting them out. Gently flip them back over with your hands and let them fully cool before serving or storing.

Upside Down Bananas Foster Cupcakes

Ask me how totally not on the ball I was this year for Mardi Gras. I thought it was a week from now, and that I had time to write out a grocery list and make these crazy different things. My mom today on the phone thank goodness corrected me which made me utilize items that I already had in my house. I didn't do too bad considering this is one out of four delicious recipes created with things that were laying around! This is by far my favorite Mardi Gras recipe made to date!

Ingredients:

1/2 c. chopped pecans
1 stick margarine, cut into 12 slices
1/2 c. brown sugar
1 large ripe banana
1 tsp. rum extract
3/4 c. brown sugar
2 eggs
1 1/4 c. milk, 1%
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. cinnamon

Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non stick cooking spray and place 1 slice of margarine into the bottom of each cup. Place into the warm oven until melted. Add about 2 tsp. brown sugar into the melted butter, followed by 2 tsp. chopped pecans. Cut the ripe banana into 12 slices (or 24 smaller slices) and place on top of the nuts.

In a large bowl, mix the milk, eggs, 3/4 cup brown sugar, rum and vanilla extract together with a whisk until everything is fully incorporated. Slowly stir in the dry ingredients, which includes the flour, baking powder and cinnamon. Stir everything together until there are no lumps remaining. Fill the cups on top of the bananas with the batter until it is a little over 2/3 of the way full.

Bake in the oven for 16-18 minutes, until a toothpick inserted into the center comes out clean. Line a baking sheet with parchment paper. Invert the cupcakes onto the baking sheet and leave the muffin tin on top to rest for 2-3 minutes. Carefully remove the muffin tins, tapping gently if you need to loosen them up.

Banana Oatmeal Protein Bars

These breakfast protein bars are VERY filling and loaded with bananas. You can eat them as is, drizzle some honey on top, or add melted peanut butter and jelly with some sliced bananas! It is great for a snack (or breakfast or dessert) and pretty guilt free. And an 8x8 pan makes only 6 servings, so they are pretty large slices!

Ingredients:

1 c. oats
1/2 c. protein powder, vanilla (or 1 heaping scoop)
1 tsp. baking powder
2 medium very ripe bananas, mashed
4 egg whites
1 c. milk (I used Bolthouse Farms Vanilla Chai Tea protein beverage

Preheat the oven to 350 degrees. Line an 8x8 pan with tinfoil and spray with non stick cooking spray. In a large bowl, mix the above ingredients together until everything is well combined.

Pour into the prepared pan and bake for 25-30 minutes until the bars are set and bounce back slightly when pushed. Let cool fully before cutting into bars.

(Makes 6 servings, 3 points plus Weight Watchers points per serving. If you add a drizzle of peanut butter, jelly and a sprinkle of Chia seeds, it goes up to 4 PP.)

Cocoa Banana Overnight Oats

I have tried overnight chia pudding before as an easy grab and go breakfast in the morning. I usually fail at making oatmeal from a package in the microwave (yes I know....very funny). I never thought of using oats in a cold way and it seems to be a trend going on right now. I am a choco-holic and banana lover and had a few ripe bananas so I made cocoa banana overnight oats. They turned out great! My fear of oatmeal is officially diminished.

Ingredients:

2 c. rolled oats (or steel cut)
1 1/2 c. milk, 1%
Vanilla yogurt cup, light (1/2 c.)
2 Tbs. cocoa powder
1 Tbs. honey
2 small bananas, peeled and sliced
*Banana chips and mini chocolate chips for garnish

In a medium size bowl, combine the oats, milk, yogurt, cocoa powder and honey together. Pour 1/2 cup of the oat mixture into four medium size mason jars. Layer 1/2 sliced banana on top, and pour the remaining oat mixture on top of the bananas. I added a few mini chocolate chips and a banana chip on top to make it look more appetizing and add something of a different texture.

(Makes 4 jars, each jar is 7 WW points)