One Bowl Banana Bread

April 2, 2017 by 15 Comments

One Bowl Banana Bread | Once Upon a Recipe

Hello, beautiful friends! It’s been nearly nine months since my last blog post. NINE months! Let’s start with a little review of some of the things that a person can do in nine months.

  1. Grow a baby. (I didn’t).
  2. Learn another language (I didn’t).
  3. Grow 4.5 inches of hair. (Maybe?)
  4. Train your dogs to not attack (with love) any person that comes to the door or any other living creature you come upon on a walk. (We didn’t).
  5. Get engaged and plan most of a wedding. (Working on it!)
  6. Finish unpacking the house you moved into almost a year ago. (Nope).
  7. Do everything but write a blog post. (Clearly I’m an expert at this).

One Bowl Banana Bread | Once Upon a Recipe

In all seriousness, I’ve really let this old blog down over the past nine months. Life just kept getting in the way of blogging (mostly because I let it), and with every passing week it became harder to get back in the saddle. Even taking the photos for this post was a lesson in patience. I’m not even kidding when I say that I forgot how to use my camera, how to style photos, and quickly became frustrated. So frustrated that I almost threw in the towel. But after few deep breaths and sticking with it,  I slowly started to feel a little bit more comfortable. I realized how much I’ve missed this space and cooking and baking things and sharing them with you.

One Bowl Banana Bread | Once Upon a Recipe

I’ve said it a hundred times before – that I’ll get better about blogging and get back into a routine of regularly posting recipes. But the truth is, I don’t know if I can keep that promise. So instead of telling you (for the umpteenth time) that I’m going to get back to a schedule of posting weekly or even monthly, I’m just going to make an effort to get back here as often as possible, realizing that the frequency of posting will fluctuate depending on what else is going on in my life. We’re all just doing the best that we can, right?

One Bowl Banana Bread | Once Upon a Recipe

So I come to you today with a simple recipe – this One Bowl Banana Bread. Everyone should have a foolproof banana bread recipe in their baking arsenal. It’s quick to whip up, made with ingredients that you most likely have on hand (the most important of which is a few ripe bananas!), and is generally loved by all. I had assumed that most people already have a well-loved banana bread recipe, but I recently made a couple loaves and took them to work to share with my colleagues and had a number of requests for the recipe.

One Bowl Banana Bread | Once Upon a Recipe

So on the chance that you are one of those people who has yet to find the perfect banana bread recipe, or if you’re looking to shake things up with a new recipe, I urge you to give this one a try. It’s so quick and easy to put together – all in one bowl, no less! – and can be modified according to what you have on hand. You can use just all-purpose flour or just whole wheat flour, or a combination of the two. You can use a different oil if you prefer, but I like using vegetable oil because of it’s mild flavour. You could add in some cinnamon if you so desired, or chocolate chips to make this loaf a little bit more of a treat. But I love it as I’ve written it here, without chocolate chips or other flavours. It’s perfect when enjoyed with a cup of coffee in the morning or an afternoon snack.

One Bowl Banana Bread | Once Upon a Recipe

One Bowl Banana Bread | Once Upon a Recipe

In other news, if anyone has any tips on how to stay sane and stress-free during the wedding planning process, please send them my way. Just a little less than six months to go!

One Bowl Banana Bread | Once Upon a Recipe

One Bowl Banana Bread

This banana bread recipe is very forgiving. You can play around with the white to whole wheat flour ratio depending on your preference. I’ve had success with using just whole wheat flour, but mixing the two gives the bread a more delicate crumb. You can also use just all-purpose flour if you prefer. If you’re feeling sassy, add in up to 1/2 cup of chocolate chips. Makes one loaf (8 1/2-inch x 4 1/2-inch). 

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup vegetable oil

3/4 cup light brown sugar, packed

3 large ripe bananas, mashed

2 eggs

1 tsp. vanilla

Preheat the oven to 350°F. Spray a loaf pan with non-stick spray and set aside.

In a large bowl, whisk together the oil, brown sugar, bananas, eggs, and vanilla. Add in the flours, baking powder, baking soda, and salt, and stir until just combined. Spoon the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely, then remove from the pan and slice. Store in an airtight container for up to three days. This loaf also freezes well.

One Bowl Banana Bread | Once Upon a Recipe

Filed Under: Bread, Breakfast, Sweet Treats Tagged With: , , ,

Banana Wheat Germ Muffins with Nutella Swirl

April 15, 2014 by 41 Comments

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Friends, in exactly two weeks, I will be on a plane en route to Thailand. TWO WEEKS.

And I get to stay there for almost a month. That means no work, and lots of play, sun, Thai food (!!!), beach frisbee, and adventuring. I’ve had my travel vaccinations (they hurt. A LOT.), my bikinis are ready (they’re super cute), my appetite is building (for all that Thai food), and my brain is in vacation mode (already). I’m just so crazy excited!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

I’m not really sure what things will look like in this space while I’m gone. I had hoped to get a few posts ready in advance and have them all set to publish while I’m away, but so far my procrastination is winning at this planning game. BUT. I do have two weeks to work with, so maybe there will be a food blogging miracle and I will still get it all done. Just maybe.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

In any case, today I have muffins! These muffins are my kind of muffin. Healthy and packed with nutrients, yet they still taste super amazing and not at all like you might think a “healthy” muffin should taste. They are incredibly moist (yep, I said it) and totally flavorful. The Nutella swirl was kind of an afterthought – it looks pretty and tastes super awesome (obvi), but it’s totally not necessary. These muffins are also great naked in all of their banana and wheat germ glory.

If you’re anything like me, you always have a surplus of ripe bananas and are constantly looking for new recipes to try in an effort to fend off banana boredom. You just can’t have too many banana recipes. This is my current favorite!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl (slightly adapted from Weelicious)

These muffins are made with whole wheat flour and wheat germ, and are sweetened only with honey. You can totally feel good about enjoying them for a convenient breakfast or a quick snack! Remember, the Nutella isn’t necessary if you want to make these a bit more virtuous. I bet peanut butter would taste great too! Makes 12 muffins. 

1 cup whole wheat flour

1 cup wheat germ

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 very ripe bananas, mashed

1/2 cup honey

3 TBSP. vegetable oil

1 TBSP. vanilla

1 egg

4 TBSP. Nutella, for swirling (optional)

Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or spray with non-stick spray.

Combine the flour, wheat germ, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, combine the bananas, honey, oil, vanilla, and egg. Whisk together until well mixed. Add the wet ingredients to the dry ingredients and gently mix until just combined. Divide the batter evenly between the muffin tins. Drop a teaspoon of Nutella into the top of each muffin and use a toothpick to create a swirl. Bake for 20-22 minutes, or until lightly browned and a toothpick inserted into the centre of the muffin comes out clean. Remove from the muffin tin and cool on a wire rack. Muffins can be stored in an airtight container for up to 3 days. They also freeze very well.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Filed Under: Bread, Breakfast, Snacks Tagged With: , , , , , ,

Vegan Double Chocolate Banana Espresso Muffins

February 10, 2014 by 40 Comments

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Hey friends! There are a couple of chocolate recipes comin’ atcha this week, I hope you don’t mind. And if you don’t like chocolate, well…you can show yourself out. Just kidding. (But really, why don’t you like chocolate and are you seeking help?)

The holiday of love is quickly approaching. The big V-day doesn’t hold much meaning for me, although I do use it as an excuse to eat lots of chocolate and those little cinnamon hearts. And of course, it’s a great reminder to tell those we love just how much they mean to us.  (But really, do that everyday, ok?)

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Whether you love Valentine’s Day or not, you should really make these muffins. They might just be my new favorite. First of all, they’re vegan. Second, they’re packed with good for you ingredients like whole wheat flour, flax, bananas, and coconut oil. But most importantly, they taste like a fudgey chocolate cupcake. And if I can get away with eating a relatively healthy muffin that tastes like a fudgey chocolate cupcake for breakfast, you better believe I’m totally going to do just that.

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe   Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Vegan Double Chocolate Banana Espresso Muffins (adapted from Minimalist Baker)

These muffins taste even better the next day. My favorite way to enjoy them was actually right out of the fridge, when they were chilled. I kind of felt like I was in that McCain Deep’n Delicious chocolate cake commercial from back in the day. You know the one, right?

2 flax eggs (2 TBSP. ground flax seed + 5 TBSP. water)

1 cup mashed bananas (~3 large)

1/4 cup maple syrup

1/4 cup brown sugar

1/4 tsp. sea salt

1 1/2 tsp. baking soda

1/4 cup coconut oil, melted

1 tsp. espresso powder

1/4 cup unsweetened vanilla almond milk

1/2 cup good-quality cocoa powder

1 1/3 cups whole wheat flour

1/2 cup dark chocolate chips/chunks (dairy-free)

Preheat the oven to 375°F. Prepare a 12-count muffin tin with paper liners or spray with non-stick spray.

Prepare the flax eggs in a large mixing bowl and let rest for 5 minutes. Add the mashed bananas through to the espresso powder and whisk for 45 seconds. Add the almond milk and whisk again. Add the cocoa powder, flour, and chocolate, and mix until just combined. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool for a few minutes in the pan, then move to a wire rack to cool completely. Store in an airtight container. These muffins also freeze really well.

http://minimalistbaker.com/fudgy-vegan-double-chocolate-beet-muffins/

Filed Under: Breakfast, Sweet Treats, Vegan Tagged With: , , , , , ,

The Mystery of the Two-Ingredient Pancake

January 28, 2013 by 14 Comments

Two-Ingredient Pancakes | Once Upon a Recipe

Two-ingredient pancakes. Yep, you read that right. And if you’ve been hanging out on the internets lately, you’ve probably seen this phrase creeping around. Banana + egg = pancake. I know what you’re thinking.

Come on now, don’t pee in my eye and tell me it’s raining. An egg and a banana coming together to taste like a delicious, fluffy, buttery pancake? Not possible. 

Because I thought it too. And after thorough testing, I have confirmed that it is, in fact, a big, fat lie. The two-ingredient pancake does not taste anything like a real pancake. I know, I almost fell over in my chair too. (Not).

Two-Ingredient Pancakes | Once Upon a Recipe

However, let me explain a little bit more. While the two-ingredient pancake does not taste like an actual pancake, it does have a few things going for it. First of all, it does taste…good. I was a bit worried that it was going to taste like a banana-flavored omelette (which did not sound at all appealing to my taste buds), but thankfully that was not the case. It tastes more like a thin eggy…pancake. I made my pancake a three-ingredient pancake and added a teaspoon of ground flax seed, which may have helped a little bit with the texture. I topped it with peanut butter, sliced apple, sliced almonds, and hemp hearts, but the topping possibilities are really quite endless. The banana provides so much sweetness that I did not feel the need to add syrup or honey.

Secondly, I felt surprisingly satisfied afterwards. Mind you, I did make two pancakes. I wake up ravenous every morning and an egg and a banana ain’t going to tame this hungry beast. I’m not one of those girls who can eat like a bird and be a happy camper. I get hangry (which in case you’re behind with the times, is the equivalent of hunger-fueled anger). Anyways, my two pancakes left me feeling full for a few hours afterwards. Two pancakes paired with a piece of fruit made a really great breakfast to start the day.

Two-Ingredient Pancakes | Once Upon a Recipe

Thirdly, these “pancakes” are a great option for anyone looking for gluten-free breakfast meals. Whether you’re on a gluten-free diet, or are trying to change things up a bit, these pancakes would be a great option to throw into the breakfast rotation. Here is the nutritional information for one pancake (with 1 tsp. ground flax).

Nutritional Info for Two-Ingredient Pancake

And finally, if you’re like me and have more ripe bananas hanging out in your freezer than you know what to do with, these pancakes will help you work through your supply. Oh, and if you start your day off with these pancakes, you can totally not feel bad about eating cookies for the rest of the day. Kidding. (sort of)

Two-Ingredient Pancakes | Once Upon a Recipe

Two-Ingredient Pancakes

1 small (very) ripe banana, mashed

1 large egg

1 tsp. ground flax (optional)

Toppings: Nut butter, hemp hearts, fruit, coconut, nuts, agave, whatever your little heart desires!

Mix the egg and banana together well. Add the ground flax, if desired. Heat a skillet over medium heat and spray with non-stick spray. Pour the mixture into the skillet. Allow the pancake to cook for a few minutes. Once it is easy to flip, do so and allow to cook for another few minutes. Serve immediately with the toppings of your choice!

Disclaimer: The only way I would choose these pancakes over real pancakes would be if the world was ending and the only way to save it would be to never eat real pancakes again, but…in the name of health, these are a pretty great option. Try ’em!

Filed Under: Breakfast Tagged With: , , , , ,