Peanut Butter Banana Ice "Cream" Sundae Sandwich

Have you gotten in on the frozen banana ice cream train? The idea is simple, yet brilliant. Take a banana. Freeze it, then give it a whirl in the blender, with a splash of vanilla. If you haven't tried it yet, I highly recommend it. It's a satisfying and wicked healthy ice cream replacement.

I'm one of those people who are committed to their ice cream. I will eat it year round, regardless of the outside or inside temperature. In the dead of winter, I walk downstairs, complaining bitterly of the chill, wrapped in a scarf, my fingerless gloves on. I will pad into the kitchen, my heavy duty socks acting like slippers. Staring at my hand, I will wonder if my fingers have frozen solid? No, still usable? Good. I open up the freezer, take out an ice cream container, scoop frozen goodness into a bowl. And later I will wonder why it's suddenly gotten colder.

I've made banana ice cream for breakfast before. I've eaten ice cream instead of dinner.

I know I'm not the only one.

But, sometimes we need to eat "real" food. Not a creamy frozen dessert.

So what to do if it's lunchtime, you don't know what to make and you've got a banana frozen in the freezer? Make an ice cream sundae sandwich of course!

Oddly healthy, this sandwich concoction will surely satisfy the child within.

Peanut Butter Banana Sundae Sandwich
Ingredients:
2 slices of challah OR white bread
1-2 tablespoons peanut butter
1 large square of dark chocolate (70% of higher) OR 1 tablespoon Nutella
1 pre-sliced frozen banana

Toppings(Optional):
Chopped Nuts
Sprinkles
Mini Chocolate Chips
Shredded Coconut

At least two hours prior, slice a banana and freeze. If you already have a whole frozen banana, you can use this as well, but it will defrost faster, and give your sandwich a stronger banana taste.

Take the bread and cover one piece with peanut butter and the other with chocolate. Using a toaster oven or a pan heat the slices, until lightly toasty and the chocolate melts.

Add desired toppings. Take the banana chips out of the freezer. Spread frozen slices on the bread.

Put together the sandwich and consume immediately.

Chocolate Chip Peanut Butter Banana Bread

Good morning! The sun is shining, the birds are singing, the bananas have gone rotten- wait...

Oh, not again.

Sigh.

On the bright side, you could always make banana bread.

And this particular recipe is definitely worth it. Peanut and chocolate. Together. Is it possible to go wrong?

No. No, it's not.

The best part about this recipe is that it's low in butterfat since the majority comes from the peanut butter, which is a healthy fat.

So if you, like me, bought bananas with the best of intentions or maybe just grabbed a few bananas from the all-you-can-eat dining hall/food court, your best option is to grab a fork and start mashing.

Yum.

Chocolate Chip Peanut Butter Banana Bread (adapted from Joy the Baker from Cooking Light)
(makes 1 9x5 inch loaf pan)


1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla fat free yogurt
1/3 cup creamy all-natural peanut butter
1 1/2 tablespoons butter melted
2 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Grease and flour a loaf pan.

Whisk flours, baking soda, salt, and cinnamon together in a large bowl.

Melt the butter either in a small pan, stirring constantly or in a microwave in a microwave safe bowl, ten seconds at a time.

In a separate bowl, mash bananas with a fork. Add yogurt, peanut butter and melted butter, blending together well. Then whisk in eggs and sugars, making sure there are no clumps remaining.Add two mixtures together, folding until well combined.
Pour mixture into prepared loaf pan. Bake for 55 to 65 minutes. Check with a toothpick inserted into the center of the loaf. When it comes out clean, it's done.

Place loaf pan onto a cooling rack. Leave for 20 minutes or so to cool and then loosen with a plastic knife to avoid scratching. Flip pan over, releasing loaf and allow to continue cooling on a wire rack.

For best results, consume while bread is still warm from the oven. Top with peanut butter or nutella. Or both.

Cupcake For One: Happy Singles Awareness Day! Let's Eat Cake.

Happy Single's Awareness Day. Guess what, you're single! Shocking, right?


So....now what?


How about cake?

Treat yourself. You've got so much going for you, that you can't appreciate it enough. 


Someday you will have someone to hold on Valentine's Day and when that day comes, they will eat half of your cake. And you'll remember the good times when it was all yours.

And if you happen to not be single, double the batter for double the fun.


This cupcake is quick and easy to make. Tastes light and airy. Most of the sweetness comes from the glaze, so if you're feeling it, double dip.

"I Want it Now" Single Serving Chocolate Cupcake

Ingredients-

Cupcake (serves 1):

1 1/2 tb flour

2 teaspoons quick oats

generous ¼ teaspoon maple syrup

¼ teaspoon baking powder

pinch of baking soda

1 teaspoon yogurt

2 tablespoons skim milk

1 tablespoon or more chopped fruit(I used frozen blueberries)

1 teaspoon cocoa powder

Maple Glaze (1-3 servings):

adapted from the Betty Crocker Cookbook

1 teaspoon butter

6 tablespoons powdered sugar

1/2 teaspoon maple syrup

water

Topping(serves 1):

1 tablespoon walnuts

1 square of dark chocolate

Decide you want cake. 

Preheat oven to 350.

Finely chop nuts. Melt chocolate in microwave ten- fifteen seconds at a time or in a pot over low heat, stirring constantly. Remove from heat source promptly when melted. Combine chocolate and nuts, spread out evenly over plate/muffin tin/tupperware. Place in fridge.

In a medium sized bowl whisk together flour, oats, baking powder, baking soda, and cocoa powder. Add milk, yogurt and syrup. Mix. 

Revel in the chocolate-ness of the batter. Dust fruit with flour and mix into batter.

At this moment, the oven will ding.

Pour batter into muffin tin. Scrape bowl with a spatula to get every last bit. 

Bake for 17 minutes or until a toothpick inserted in the center comes out clean.

Prepare glaze. Melt butter in a pan. Remove from heat source and mix with powdered sugar. Add water until desired consistency is reached. (A thick consistency should be spread not poured).

Drizzle over cupcake.

Take chocolate/nut mixture out of the fridge. Break up with a fork. Sprinkle on top of glaze before it hardens.

Save any extra glaze for dipping. Enjoy!

Happy Valentine's Day Everyone!