Diary Recipes: banana

Showing posts with label banana. Show all posts

Thursday, February 13, 2014

Vegan Banana Ice Cream

Vegan banana ice cream.

I've been busy behind the scenes here at Gluten-Free Goddess -- but I'm never too busy to create a new dessert recipe for you. Her Awesomeness forbid. I wouldn't abandon you to steam in the summer heat, sweltering without respite, without a new frozen confection to cheer you up and cool you down.

Not me. I'm not a remote and apathetic kind of goddess. Nope.

I get you. I listen. And I feel your non-dairy gluten-free frustration. All the way out here in the hills of Ojo Caliente.

So what that means is this ice cream recipe is vegan- in other words, dairy-free and egg-free for all you lovely casein-free beauties out there.

I start with frozen bananas- because they're so creamy good when frozen. They jump start the whole homemade ice cream making process. So go fetch your ripe bananas and toss 'em in the freezer right now.

You'll thank me later.

Read more + get the recipe >>

Saturday, December 21, 2013

The Best Banana Chocolet chip raisin muffins

I love muffins, they are very simple to make and delicious in taste. Muffins come in all shapes and sizes and are consumed on a daily basis by millions of Americans. Muffins date back to around the 10th century in Wales, but they were a far cry from the large fruit-filled muffins of today. They were smaller, more bread-like and cooked on a griddle. Quick bread muffins were first made around the late 1700s and were baked in molds. Modern muffins nutritional value depends upon the size, the type and the ingredients baked into them.

Click here for source and to read more.

Ingredients

1 3/4 th cups all-purpose flour/Maida
3/4 th cup sugar
1/4 cup (dry grape raisins and cherry resins (1:1))
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 cup mashed ripe banana
3/4th cup semisweet chocolate chips

Directions:

Take a large bowl and combine the flour, sugar, baking powder, baking soda & salt.
In another bowl, combine the egg, oil, milk, mashed banana and vanilla.
Stir into dry ingredients just until moistened.
Fold in raisins & chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans.

Hope you like my recipe...plz come back again :)