Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

Makes 24


Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

Banana Berry Frozen Yogurt

Yields about 4 servings


Ingredients:
3 (5.3 oz) containers Strawberry Greek Yogurt
3 large overripe bananas, chilled
1 cup fresh blueberries, chilled 
1/4 cup honey
1/2 tsp lemon juice
2-3 drops red food coloring, if desired


Directions:
Place all ingredients in a blender and blend mixture until smooth, about 1 - 2 minutes. Pour mixture into an ice cream maker and process according to manufactures directions about 25 - 30 minutes. Serve immediately for soft serve frozen yogurt or freeze for about 3 hours for firm frozen yogurt (also, if you like it soft but don't want to eat it immediately you can freeze it until ready to use, then thaw for about 10 - 20 minutes on the counter top and stir).

Banana Berry Oat Smoothie

Yields 1 large smoothie


Ingredients:
1 cup Almond Milk Plus Protein, divided (I used So Delicious brand with 5g added protein)
1/4 cup quick oats
1 (5.3) oz Strawberry or Blueberry Nonfat Greek Yogurt
1/2 overripe banana, chilled
1/2 cup fresh blueberries, chilled
5-6 ice cubes


Directions:
In a large microwave safe bowl, combine 1/2 cup Almond Milk with 1/4 cup quick oats. Microwave on high power 2 1/2 minutes. Pour cooked oat mixture into a blender along with remaining 1/2 cup almond milk, Greek yogurt, banana and blueberries. Blend mixture on low speed for 2 minutes or high speed for 1 minute. Add in ice cubes and puree until well blended. Serve immediately.


Nutrition:
366 calories per serving, 21 grams of protein 


Note: if you want an even colder smoothie, stir the oatmeal after microwaving and allow to cool at least 5 minutes before blending into smoothie.

Banana & Vanilla Gingerbread

Ingredients :

•    Bread:
•    2 large ripe bananas
•    2/3 cup packed dark brown sugar
•    1/2 cup molasses
•    1/2 cup vegetable oil
•    2 eggs
•    1/4 cup milk
•    2 cups all-purpose flour
•    2 tsp. ground ginger
•    1 1/2 tsp. ground cinnamon
•    1/2 tsp. ground allspice
•    1/2 tsp. ground cloves
•    1 1/4 tsp. baking soda
•    1/4 tsp. salt  


     Glaze:
•    1 Tbsp. butter, melted
•    1 Tbsp. light corn syrup
•    2 Tbsp. milk
•    1 1/2 cups confectioners' sugar
•    1 tsp. vanilla

How To Cook :
1.    Preheat oven to 325º F. Prepare a 9x5-inch loaf pan with cooking spray.
2.    Mash bananas in a large bowl with a fork. Add brown sugar, molasses, vegetable oil, eggs and milk and stir until combined.
3.    In a medium bowl, stir together the flour, ginger, cinnamon, allspice, cloves, baking soda and salt.
4.    Add flour mixture to banana mixture and stir just until flour is incorporated. Pour in prepared pan and bake for 60 to 70 minutes, or until it tests done with a toothpick.
5.    Cool completely, and then turn out of pan.
6.    To make the glaze, combine the melted butter, corn syrup and 1 Tbsp. milk. Add the confectioners’ sugar and stir. Add the vanilla and additional 1 Tbsp. milk or enough to achieve a drizzling consistency. Pour over cooled loaf.




Servings : 12