Grandma's Banana Nut Cake

Every holiday at my grandmother's house, you would find this cake on the counter.  So good, so full of memories!  I shared my egg-free adaptation of my Grandmother's recipe for Banana Cake (EF, DF) in May, with the ever popular pairing of cream cheese frosting.  Here is the same recipe with pecans and my Grandmother's amazing banana nut icing.  I have never seen this kind of icing outside of my family gatherings.  The icing is kind of like a banana nut syrup.  Because it is made with fresh bananas, it does darken the longer it sits out.  Although, the longer it sets, the more the icing soaks in to the cake.  Yum!  Regardless, this cake won't last long.

Grandma's Banana Nut Cake

6 medium mashed bananas

½ c vegetable oil

½ c milk 

2 t vanilla extract

3 c flour

2 c sugar

2 t baking powder

2 t baking soda

1 t salt

2 T white vinegar
½ c chopped pecans

Preheat oven to 350^o.  Cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Lightly dust the pecans with flour, about 1 teaspoon and mix into batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with banana nut icing.

Grandma's Banana Nut Icing

1 c sugar

¾ c milk

2 bananas, mashed

3/4 c nuts

In a sauce pan, mix sugar and milk.  Cook on medium heat until thickens.  Add banana and nuts.  Stir.  Cool slightly before topping the cake.

Banana Cake {Egg-free, Dairy-free}

So, April came and went...  We had a crazy busy month.  That was the first month I haven't posted since I started this blog over four years ago.  But the recipe I am posting today is worth the wait!

I saw a recipe on Pinterest for banana cake that I thought was going to be egg-free.  But when I opened the link, it had eggs.  Boo!  But my mouth was already watering for banana cake.  What is a gal suppose to do?
I thought about it for a few days and decided to create my own recipe.  What do you know, it turned out great!  I even made a two layer cake!

The cake recipe can easily be made dairy-free.  I frosted mine with Cream Cheese Frosting (EF, GF)  and topped it with toasted pecans.  If you are allergic to dairy, use your favorite dairy-free frosting or you could simply sprinkle with powdered sugar.  And of course the pecans would be optional, too.  Enjoy!

If you like this recipe, you  must also try my most popular recipe for Banana Muffins (EF, DF).  

Banana Cake

6 medium mashed bananas

½ c vegetable oil

½ c milk or non-dairy milk

2 t vanilla extract

3 c flour

2 c sugar

2 t baking powder

2 t baking soda

1 t salt

2 T white vinegar

Preheat oven to 350^o.  Cut out wax paper into a circle that fits the bottom of two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Set aside.  

Mix cake in a bowl or with a stand mixer.  Blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Once batter is smooth, then mix in vinegar.  The vinegar reacts with the baking soda to help the cake rise, so you don’t want to put it in too early. 

Pour batter evenly in the two prepared pans immediately and bake for about 30-35 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20-30 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.  When cooled, frost with your favorite icing.

Note:  I have not yet tried this cake in a 9x13 cake pan.  When and if I do, I will update the cook time here.  If you try it first, let me know how it turned out!  Thanks!

Meal Replacement Smoothies

So, I got a NutriBullet this summer.  I am really not trying to promote any particular brand, as I know there are several completing ones on the market.  My aunt just recommended this particular one to me.  I LOVE it!!  

I have been playing around with various smoothie combinations.  I have been drinking them for breakfast, and sometimes even lunch.  I have been trying to pack them with protein to use for meal replacement.  It is allowing me to keep better tabs on my total caloric intake for the day, while staying full and I feel great!  Sometimes, I actually prefer a smoothie over some of my favorite breakfast or lunch meals.  

I also make some for the kids to have with their meals.  They are growing like weeds and can use all of the muscle building protein they can get.  I also put some leafy greens in their smoothies.  They drank them for several days before my oldest said, "Hey, are you putting salad in the smoothies?"  Haha!  

Here is a variation of my go to favorite right now.  I think this smoothie has about 320 calories, 7g of fat, 47g carbohydrates, 10 g fiber and 20 g protein (per my fitness pal ap).  It is also a good source of vitamin A, vitamin C and calcium.  I am not a nutritionist so don't hold me to those numbers.  ;)

Strawberry Banana Spinach Smoothie

1 c loosely packed fresh spinach

1/2 fresh banana (sliced)

4 medium strawberries (sliced)

1/3 c plain Greek yogurt

2/3 c skim milk (or milk of your choice)

6 raw almonds (unsalted)

1 T old fashioned oats*

1 T chia seeds

1 t honey

little bit of crushed ice

 Put all ingredients in the cup and blend!  Drink immediately.
*If you are on a gluten-free diet, be sure to use gluten-free oats or omit.

Notes:  Other variations I really liked: 

-Replace spinach with kale or a kale/spinach blend

-Replace the almonds with 4 pecan halves

-Replace skim milk with soy or almond milk

-Omit strawberries (don't always have some)
-Replace the strawberries with about 6 grapes
-Replace the strawberries with about 4 cubes of pineapple

-Replace fruit with half of a large sliced peach (remove pit and leave peel on)
-Replace fruit with cucumber and melon

-Sometimes I omit the oats, especially if I have been eat a lot of other carbs that day.

Easter {Egg-free}

Easter is only a week away!  Because the date changes every year, it always sneaks up on me.  I am still trying to decide what we should have for Easter dinner.  I always serve ham for Easter, so that is decided.  I am thinking about maybe baked potatoes and green beans.  Some other things things that have been on menu in the past...

Resurrection Rolls (EF) - We make these with the kids Easter morning.

Lemon Cream Pie (EF,) - I made this for our Easter dinner last year.  It is one of my husband's favorites!

Easter Cupcakes (EF) - We made these fun cupcakes the past two years.  I think we may skip these this year and have only one dessert in an attempt to cut back our holiday indulgences.

Easy Banana Pudding (EF) - I think this creamy light pudding is a pretty color for Easter.  Plus, I really like it!  I may make this for our Easter dinner dessert this year.

Slow-cooker Ham and Beans (EF, DF, GF) - This is what I plan to do with my leftover ham.  Yummy!

Wheat Banana Bread {Egg-free, Dairy-free}

Here is another attempt to make some of our recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my Banana Nut Bread (EF, DF).

I know this bread still isn't whole wheat, but it is still a big increase in fiber when compared to bread only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Wheat Banana Bread

2/3 c sugar

1/3 cup shortening

1 c flour

1 c whole wheat flour

2 t baking powder

1/4 t baking soda

1/4 t salt

1 t vanilla

1 c mashed ripe bananas, about two medium

¼ c milk or non-dairy substitute

½ c chopped pecans or chocolate chips (optional)

Beat sugar and shortening for about 5 minutes until combined.  Slowly mix in flour, baking powder, baking soda and salt.  Mix in bananas, milk and vanilla.  The batter will be thick.  Stir in pecans and/or chocolate chips, if using.  Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for about 55-60 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack. 

Wheat Banana Muffins {Egg-free, Dairy-free}

Here is another attempt to make some of our favorite recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my most popular recipe, Banana Muffins (EF, DF).

I know these muffins still aren't whole wheat, but it is still a big increase in fiber when compared to muffins only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Of all the recipes, I have substituted half of the flour for whole wheat, the change is least noticeable in this one.  You can't tell I changed anything at all!  I tell you these muffins are the most resilient recipe ever, as you can see in my notes in the original recipe, all kinds of substitutions have been made and they always cook up and taste great.  I don't know how I came up with a recipe that works so well but it is a favorite for sure!  Next time, I may try them with only wheat flour...

Wheat Banana Muffins

¾ c all-purpose flour

¾ c whole wheat flour

¾ c - 1 c sugar*

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

3 medium mashed bananas

1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins

*I have always made these with 1 cup of sugar.  The last time I made them, I reduced it to ¾ c of sugar.  I thought it worked really well. [update 09/16/15]

Chocolate Banana Cake {Egg-free, Dairy-free}

As I have mentioned before, I am always looking for ways to use up my ripe bananas.  I stumbled across this recipe on Pinterest and had to try it.  Who doesn't like chocolate and bananas together!   I even made it with wheat flour, as described in the recipe.  I also used the extra sugar, since I didn't frost mine.  I did dust it with a little powdered sugar to make it look pretty.  This is a sweet treat you don't have to feel all that guilty about eating!  It has a little extra fiber, it is cholesterol free and low-fat!  And it is delicious!  Mmmmmm.  Enjoy!

The chocolate banana cake with a dusting of powdered sugar.

 The chocolate banana cake before the dusting of powdered sugar.  I was amazed at how well it kept its shape.  This is my first successful egg-free bundt cake attempt! 

Chocolate Banana Cake - Click here to link to recipe.

Chocolate Chip Banana Muffins {Egg-free, Dairy-free}

A couple of months ago, I posted a recipe for Chocolate Chip Banana Bread (EF, DF) that my friends and family really liked.  I decided to try them as muffins.  They cook faster than the bread and tasted great!

If you like this recipe, you may also like the most popular recipe on my blog Banana Muffins (EF, DF).

Chocolate Chip Banana Muffins

Adapted from Taste of Home Banana BreadRecipe

2/3 c sugar

1/3 cup shortening

2 c flour

2 t baking powder

1/4 t baking soda

1/4 t salt

1 t vanilla

1 c mashed ripe bananas, about two medium

½ c chocolate chips (dairy-free can be used)

Beat sugar and shortening for about 5 minutes until combined.  Slowly mix in flour, baking powder, baking soda and salt.  Mix in bananas and vanilla.  The batter will be thick.  Stir in chocolate chips.  Spoon evenly into a greased muffin tin. Bake at 350° for about 20 minutes. Cool in pan.  

Makes 12 muffins.

Chocolate Chip Banana Bread {Egg-free, Dairy-free}

Last month, I posted a recipe for Banana Nut Bread (EF, DF) that I really liked.  I had some ripe bananas to use up this week and some friends were coming over.  So, I decided to make it again but this time with chocolate chips in place of the pecans.  One of my friends doesn't care for nuts.  Who doesn't like a little chocolate with just about anything?  It turned out really good and everyone liked it!  If you use dairy-free chocolate chips, you can still keep it egg-free and dairy-free!

If you like this recipe, you may also like Banana Chocolate Chip Cookies (EF, DF).

Chocolate Chip Banana Bread

Adapted from Taste of Home Banana Bread Recipe

2/3 c sugar

1/3 cup shortening

2 c flour

2 t baking powder

1/4 t baking soda

1/4 t salt

1 t vanilla

1 c mashed ripe bananas, about two medium

½ c chocolate chips (dairy-free can be used)

Beat sugar and shortening for about 5 minutes until combined.  Slowly mix in flour, baking powder, baking soda and salt.  Mix in bananas and vanilla.  The batter will be thick.  Stir in chocolate chips.  Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for about 45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.