Recipes

Banana s !
weʼre all going...

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taying home is new to all of us here at
Clean Cooking, and just like you we are
starting to go bananas… both mentally and in
the kitchen. Going to the grocery store is no longer
a simple errand, weekly trips are strategically
thought out, lists are more specific, and everything
about the stores from the masks to the lack of
items has become eerie.

For this month’s issue we want to bring you three

simple recipes using ingredients you most likely
already have at home. All three of these recipes
are centered around one common ingredient,
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bananas. In addition to being an inexpensive fruit,
from

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bananas are a great source of potassium, fiber,
magnesium, and vitamins C and B6. They can be
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used in countless recipes and as they get riper

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can offer great natural sweetness. Additionally,

you can always freeze them and use them later in
things like banana bread, smoothies, or the recipes
this issue shares. Let’s get cooking in quarantine!

Clean Cooking, Issue 18 37

Vegan Peanut Butter &
Chocolate Chip Banana Bread
Ingredients
1 cup mashed bananas
3 tablespoons ground flaxseed
3/4 cup almond milk
1/3 cup peanut butter (I’ve used both smooth &
crunchy)
2 teaspoons maple (sub agave or honey)
1 teaspoon vanilla extract
1/2 cup rolled oats
1 teaspoon baking powder
1.5 cups oat flour (I have also used GF flour)
1/3 cup dark chocolate chips (or blueberries)
Make sure the bananas are ripe
This provides optimal sweetness
& they will be easier to smash
38
Banana & Oatmeal
Chocolate Chip Cookies
Recipe by Rachel Mansfield Recipe from Well Plated by Erin
Original recipe & photograph here: https://rachlmansfield.com/vegan-chocolate-chip-peanut-butter-banana-bread/ Original recipe & photograph here: https://www.wellplated.com/oatmeal-banana-cookies/
Directions Ingredients Directions
1. Preheat oven to 350° and line bread dish with 1 cup quick oats 1. In a medium mixing bowl, mix together oats,
parchment paper 3/4 cup whole wheat pastry flour (or sub whole whole wheat flour, baking powder, cinnamon,
2. Mix together mashed bananas, ground wheat flour) and salt
flaxseed, almond milk, coconut oil, peanut 1 and 1/2 teaspoons baking powder 2. In a large bowl, mash banana. Next, add
butter, maple syrup, and vanilla extract coconut oil, egg, brown sugar, and vanilla and
1/2 teaspoon cinnamon
3. Add in rolled oats, oat flour, baking powder mix until well combined (about 3 minutes if
1 large ripe banana
and mix you use a mixer). The batter will be a little bit
2 tablespoons coconut oil chunky.
4. Fold in dark chocolate chips or blueberries
1 large egg 3. Add dry ingredients to wet ingredients
5. Pour mixture into bread pan
1/4 cup + 2 tablespoons brown sugar 4. Portion the dough into 1/4 cup amounts and
6. Bake for 45-50 minutes
1 teaspoon vanilla extract put on a baking sheet lined with parchment
Baking
3/4 cup dark chocolate chips paper. Refrigerate for at least two hours to
allow the dough to firm up.
5. Once the dough has been chilled, preheat the
tip oven to 350° and place cookie sheet in the
oven. Cook for 10-13 minutes. The cookies will
look slightly underbaked when you take them
out so make sure to cool before you enjoy!
Clean Cooking, Issue 18 Clean Cooking, Issue 18 39
 Ingredients
1 banana- frozen is best
1 tablespoon almond or peanut butter

Breakfast
1 teaspoon flax seed
busy morning
1 pitted date
1/3 cup ice coffee
1/3 almond milk
A dash of cinnamon + vanilla for flavor
Optional: protein powder

Directions
Place all ingredients in a blender and blend until
smooth. If needed, adjust ingredients to reach
desired thickness, or to accommodate what you
have at home.

For thinner smoothies, add

more coffee or almond milk. For
thicker consistency, make sure
to use frozen bananas. Enjoy!

Original image here: https://cdn.cookingforbusymums.com/wp-content/uploads/2017/12/FullSizeRender.jpg

Coffee & Banana

Smoothie
40 Clean Cooking, Issue 18