Blueberry Banana Bread

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Shout out to Two Peas & Their Pod for their Classic Banana Bread Recipe, which served as a foundation for my recipe. You can check out their recipe here: https://www.twopeasandtheirpod.com/banana-bread/

Blueberry Banana Bread

  • Servings: 24
  • Difficulty: easy
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Ingredients

  • 1/2 cup mashed banana
  • 3/4 cup finely shredded zucchini
  • 1/4 cup melted unsalted stick butter, cooled slightly
  • 3/4 cup brown sugar
  • 1 large egg at room temperature, beaten
  • 1/2 tsp (imitation) vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup fresh blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, stir together the mashed banana, shredded zucchini, and melted butter.
  3. Add the brown sugar and mix well.
  4. Add the egg and vanilla extract and mix well.
  5. Add the remaining dry ingredients and stir until just combined. Then gently fold in blueberries.
  6. Spray a 9×5 glass loaf pan with nonstick cooking spray. Then pour in bread batter.
  7. Cook at 350 degrees for 50-60 minutes.
  8. Allow to cool at least an hour before slicing and serving.
Roughly 72 calories per serving. Great for breakfast, snacks, and shared meals with family, friends, and church potlucks!

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Triple Chocolate Banana Brownies

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Shout out to Sugar Spun Run for their tasty and simple Easy Brownies from Scratch recipe, which provided the base for my adaptations. You can check out their recipe here: https://sugarspunrun.com/brownies-from-scratch/

Triple Chocolate Banana Brownies

  • Servings: 24 brownies
  • Difficulty: easy
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Ingredients

  • 2 tbsp unsalted butter
  • 1/2 cup mini chocolate chips, divided
  • 1/2 cup mashed banana
  • 3/4 cup shredded zucchini
  • 1 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 large egg yolks, beaten
  • 1 tsp (imitation) vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup quick oats, ground into flour using a blender or food processor
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

Directions

  1. Preheat oven to 375 degrees.
  2. In a large microwave safe mixing bowl, warm butter and 1/4 cup chocolate chips in the microwave just long enough to melt and stir smooth (20-30 sec).
  3. Add the mashed banana and sliced zucchini to the melted chocolate mixture and stir well.
  4. Add the brown and granulated sugars and stir well.
  5. Add the beaten yolks and vanilla extract and stir well.
  6. Add the cocoa powder, oat flour, all-purpose flour, and salt to the mixture and stir just until combined.
  7. Gently fold in remaining 1/4 cup chocolate chips (alternatively, sprinkle on top after pouring batter into baking dish).
  8. Spray a 9×13 baking dish with nonstick cooking spray and pour brownie batter into the dish.
  9. Bake for 25-30 mins until toothpick stuck in center comes out clean (a couple crumbs are ok but no batter).
  10. Allow to cool at least 10-15 minutes (recommended at least an hour) before cutting and serving.
Roughly 110 calories per brownie. The great thing about these brownies are they are very forgiving if you overcook them! The banana, zucchini, and oat flour add depths of richness and moistness that make these brownies take a little longer to cook but resists drying out if you leave them in a few minutes too long (yes, i accidentally tried this). Definitely let them cool as long as you can before cutting though or you might end up with brownie crumble instead.

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Chicken Parmesan Bites

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Chicken Parmesan Bites

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 1 1/2lb boneless, skinless chicken breast (Market Pantry)
  • 1 cup whole wheat flour (Market Pantry)
  • 2 cups Panko style bread crumbs (Kikkoman)
  • 2 large eggs
  • 2 servings egg substitute (Market Pantry)
  • 1/2 cups grated Parmesan cheese (La Romanella)
  • 2 tbsp granulated garlic (or garlic salt)
  • 1 tbsp paprika (or ground cayenne or smoky seasoning salt)
  • other seasonings to taste

Directions

  1. Cut chicken breast into small chunks, roughly 1 inch square and 1/2 inch thick.
  2. Pour flour into one large mixing bowl. Beat eggs and egg substitute into a second large mixing bowl. Mix bread crumbs, Parmesan, and seasonings into a third large mixing bowl.
  3. Spray a large electric skillet with nonstick cooking spray.
  4. Dredge the chicken breast chunks in flour and shake off excess.
  5. Dredge the chicken breast chunks in the egg mixture.
  6. Dredge the chicken breast chunks in the bread crumb mixture.
  7. Place dredged chicken breast chunks in the electric skillet, cover with the lid slightly ajar, and cook on medium heat for about 20 minutes. If using SaladMaster, use the Rice 2 setting. Turn over after about 10 minutes.
  8. 8.
Roughly 210 calories per serving (3oz, about 4 bites). Great finger food snack for GameDay parties and potlucks! Pair with a marinara, ranch, or spicy cheese dipping sauce for extra yummy goodness! Cooking alternatives: try baking at 375 or on the stovetop over medium-low heat in a nonstick skillet for 20-25 minutes, turning over at 10 minutes.