Peanut Butter Banana Bread with Chocolate Chips

Another great Banana Bread recipe! This one is courtesy of Vegetarian Times.

1 cup whole wheat pastry flour
3/4 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed
1/3 cup unsweetened crunchy peanut butter
1/4 cup plain fat free yogurt
1 large egg
2 TB canola oil
3/4 cup semisweet chocolate chips

Preheat oven to 350. Coat standard loaf pan with cooking spray. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Whisk together mashed bananas, peanut butter, yogurt, egg and oil. Stir banana mixture into flour mixture until combined. Add chocolate chips. Bake 40-50 minutes. Enjoy!

Banana Muffins

I have spent years searching for the perfect Banana Bread recipe. I have tried quite a few and have always been disappointed. Well, I’m happy to announce I found THE recipe last week! Thank you, Giada. Not only do you make me laugh when you announce on your weekend getaway show while eating sausage that you can ”really taste the meat”, but you have provided an end to my Banana Bread search.

Banana Muffins

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 TB vanilla extract
4 ripe bananas, peeled and coarsley mashed

Lien 18 muffin cups with paper liners. (I sprayed with cooking spray.) Preheat oven to 325.

Whisk the flour, soda, salt, powder, cinnamon and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Add the dry ingredients and stir until just blended. Divide the batter among the prepared cups. Bake on middle rack for about 25 minutes.

I was shocked at how thick the dough was before I added the bananas, reminded me of the texture of cookie dough. Of course, I took a taste and what do you know: it tasted just like cookie dough! Perhaps this is the real reason I like these muffins so much! Enjoy!

Home-style Brown Rice Pilaf

This might be one of those recipes you are going to have to just trust me about and TRY. The picture doesn’t do it justice and the recipe itself doesn’t sound as great as it is. Last night, as Aaron and I finished our third helping, we both were in comfort food heaven wondering why I haven’t made this in a while. It really is excellent stuff, and the best part? It’s fast and easy.

1 1/2 cups water
1/2 tsp salt
3/4 cups uncooked brown rice
3 TB butter
1 1/2 cups chopped onion
1 garlic clove, minced
2 medium carrots sliced into 1/4 inch thick rounds
2 cups sliced fresh mushrooms
1 cup garbanzo beans
2 eggs beaten
1/4 cups chopped parsley or cilantro
20 toasted cashews or almonds
soy sauce

1. In a saucepan bring the water and salt to a boil. Add the rice and bring back to a boil, cover the pan, turn heat to lowest setting and simmer for 45-50 minutes until rice is tender.

2. About 20 minutes before the rice is done, heat the butter in a large skillet over medium heat. Add the onions, and saute, stirring frequently, until they soften, about 5 minutes. Add the garlic and the carrots, and continue to saute, stirring often, for 5 more minutes. Add the mushrooms and cook for another 10 minutes, stirring often, until the mushrooms are beginning to brown. Add the chickpeas and cook, stirring for 1 more minute. When the rice is ready and you are ready to eat, pour the eggs into the skillet and cook the mixture until the eggs are set, stirring constantly, about 2-3 minutes.

3. Take the egg-mushroom mixture off the heat and stir in some salt and pepper, parsley or cilantro, and the cashews or almonds. Add the cooked hot rice and stir well. Serve with soy sauce on the table.

(I do not like cilantro so I only use parsley. Last night was the first time I used almonds and I think I prefer them over the cashews. I cook the mix for more than 5 minutes after I add the egg just to make sure it is really cooked through.)