Browsing Tag

Banana

Banana, Berries, Smoothie

Raspberry Banana Smoothie

September 27, 2016

smoothie

smoofie

Back to school (work) means back to routine. Thanks to the “build a better smoothie” campaign with Silk® and Vega One™ it’s been easier to transition. 

Every morning before I run out the door I make sure I have my smoothie. I can’t tell you how many times I’ve almost forgotten it on the counter. The worst is when I go to reach for it in the car on the way to work and realize it’s not there – oops. 

I’m one of those people who wakes up with exactly the amount of time needed to get ready and go. Unlike my husband, that likes to make his coffee and sit and enjoy his breakfast before going to work. Me, I’d rather have those extra 10 minutes of sleep and skip the leisurely thing. 

That’s where smoothies come in handy – I can throw everything I need into the blender and mix it up while packing my lunch kit, then grab it (if i don’t forget!) and go. 

My students always know I’ll have my smoothie in the morning – and it’s usually gone before attendance is done. Smoothies don’t have to be complicated, which is why they’re so great. My favourite ones consist of few ingredients, like leftover coffee + chocolate protein + banana + ice and almond milk. 

While I love strawberries, I’m not a fan of frozen strawberries. Therefore I hardly ever will use frozen strawberries in my smoothies. Instead, I’ll opt for frozen raspberries or blueberries. The classic smoothie ingredient has always been strawberry banana, but I prefer raspberry banana. Plus, raspberries are packed with antioxidants. 

I already use Vega One™, so I was happy to be included in the campaign because I feel it reflects my usual routine. I like that it has no added sugar, and helps me meet my daily nutritional needs (as someone who doesn’t eat red meat, i.e. iron) and is loaded with vitamins and minerals. Also, I drink almond milk regularly because I have a dairy intolerance. Unsweetened Almond Milk like Silk®  is my go-to for smoothies, loaded with vitamin D and calcium. 

Raspberry Banana Smoothie
An antioxidant rich smoothie full of raspberries to get you moving in the morning.
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Ingredients
  1. 1/2 cup frozen raspberries
  2. handful of ice cubes (5-6)
  3. 1 cup Silk ® Almond Milk
  4. 1 scoop Vega One™ French Vanilla Nutritional Shake
  5. 1 medium ripe banana
Instructions
  1. Place all ingredients in a high-powered blender and blend until smooth.
  2. Drink immediately.
  3. Top with additional raspberries or chia seeds if desired.
b a k e a h o l i c http://www.bakeaholic.ca/

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This post was created in partnership with WhiteWave Foods/Silk®/Vega™. All opinions are my own.

 

Banana, Bars & Squares

Peanut Butter Banana Chocolate Chunk Squares {Dairy-free, Grain-free, Flourless}

May 25, 2015

Peanut Butter Banana Chocolate Chunk Bars // bakeaholic.caPeanut Butter Banana Chocolate Chunk Bars // bakeaholic.ca Peanut Butter Banana Chocolate Chunk Bars // bakeaholic.ca
I can’t believe that next week will be June already!! (and my birthday) We’re getting into the final 3-month countdown for the wedding, and it’s about to get real!

My family is having a wedding shower for me this Sunday, my first one!! I’m excited and nervous – I can’t wait to see everyone. I think it will be the first real ‘I’m the bride’ moment! After saying ‘yes to the dress’ – of course, which I said yes last year. And now, i’m waiting impatiently to wear my dress.

We’ve checked off lots of our wedding to-do’s, with only a few more important ones to go (transportation, wedding party accessories, marriage license!)

Adam and I have been engaged for over a year now, and i was thinking how happy i am that we decided to wait until the following september, instead of last year. I’ve really enjoyed being engaged, getting to prolong the engagement activities, and really enjoy all of the events – with much longer to plan and create them. I’m sure the next few months will go by quickly, but I’m so happy we get to spend this time together before we get married.

Peanut Butter Banana Chocolate Chunk Bars // bakeaholic.ca

Now, for the bars. I made these as a banana-version of my pumpkin chocolate chunk bars, and they are SO good. Like a light snack cake version of banana bread, studded with dark chocolate. Plus, there’s not gluten/wheat in it, or any wheat-alternative, and no butter or added sugar. I like them straight out of the fridge, for a cooler snack on a warm day, when the chocolate pieces have hardened up for a little chocolate crunch.

i chopped up chocolate, and they heavier pieces sunk to the bottom as it baked – it created a black-bottomed banana bread, which was Delicious!! You can also throw in some walnuts if you have em, or almonds chopped up.

Peanut Butter Banana Chocolate Chunk Bars
A fluffy, light banana bread bar made with no flour or added sugar. Perfect for snacking, or dessert.
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Ingredients
  1. 1 cup mashed bananas
  2. 1 cup natural peanut butter (or almond butter)
  3. 3 eggs
  4. 1 tbs. ground flax
  5. 1 tsp. cinnamon
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
Instructions
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula. You can sprinkle chocolate chips on top if you like as well.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
Notes
  1. Can be refrigerated, or left on counter covered for 3-4 days.
b a k e a h o l i c http://www.bakeaholic.ca/
Banana, Loaf

Basic Banana Bread

February 20, 2015

bananabread1

happy friday!

it was another three day weekend, last weekend was the holiday monday for family day, and today is another short work week for me. somehow this short week went by way faster than last week. Adam and I both agreed this week absolutely flew by, which i guess is a good thing because the weekend is here quicker.

we had a meeting last week to sign off on the paperwork for booking the church for the wedding! it was so surreal deciding on a time for the ceremony, and walking away knowing the exact time we’ll be married. we’re getting married on september 5th, which is the long weekend this year. it’s also my parents wedding anniversary. i remember always wanting a september wedding, and would tell my mom when i was younger that i wanted to be married on september fifth too, like her and my dad. when you’re younger you always want to do everything your parents do, and i decided early on that i would also get married on the same day.

we only had a couple options for the day in terms of timing, either an early morning ceremony or an early afternoon ceremony. because of the time of the reception, we opted for the early afternoon ceremony. we walked out of the church meeting both relieved that we had it all confirmed, but also excited that it was all happening for real. we also had another meeting with the reception venue last night to discuss time. i cannot wait to begin creating the invitations now that i have all of the timing confirmed, though that has also been one of the toughest things to decide as well. there are just so many invitations out there. i decided to design them myself, since i can, and have them printed at a local printing press for much less than ordering it online.

the next item i can’t wait to do is register for gifts! while we really don’t need much, since we have lived together for 4 1/2 years, and bought our first house two years go, we are still going to register for a few things that would be nice to receive. we’re also hoping we will get some monetary gifts to go towards our dream honeymoon (that keeps changing location on a monthly basis)

we may need to register for some new bake wear. somehow over the holidays both of our muffin tins have disappeared. completely gone. adam and i have both looked all over the place for the tins, and they have yet to appear. im not sure how both of the tins can disappear out of the house, but ive had to refrain from making muffins or cupcakes. luckily banana bread is better as a loaf.

bread-bananabanana loaf bkaeaholic

baannadbread

everyone should have a basic banana loaf recipe in their repertoire. adam is working at home again for the time being, no more long distance relationship, so ive resorted to batch baking and freezing portions for him to bring to work. this banana bread is great for that, and disappears fast, a great way to use up those ripe bananas.

Basic Banana Bread
Yields 12
A basic recipe everyone should have - moist banana bread for breakfast or a snack.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 3/4 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1 cups sugar
  4. 1/4 cup almond milk
  5. 1/2 cup melted butter or coconut oil
  6. 2 large eggs
  7. 1 cup ripe bananas, mashed
  8. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease loaf pan and set aside. I like to use coconut oil spray from trader joes
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend almond milk, melted butter/oil, and eggs.
  5. Add in the bananas and vanilla and blend until large lumps disappear.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan.
  8. Bake for 1 hour and 10 minutes.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through. I like to make sure there is no mushy banana parts left.
Notes
  1. Slice, and freeze easily to bring for lunches.
b a k e a h o l i c http://www.bakeaholic.ca/
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