I LOVE baking quick breads and two of my all-time favorite recipes are banana bread and pumpkin bread. Well, I decided to bring two of my favorites together to make Pumpkin Banana Bread. You get the best of both worlds in ONE loaf! This is the perfect …
I LOVE baking quick breads and two of my all-time favorite recipes are banana bread and pumpkin bread. Well, I decided to bring two of my favorites together to make Pumpkin Banana Bread. You get the best of both worlds in ONE loaf! This is the perfect recipe to make when you have brown bananas…
These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.
What to do with ripe bananas? Some people might default to banana bread, but our favorite always leans towards breakfast. Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This latest plant-based pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.
Ingredients in vegan banana pancakes
One thing you absolutely cannot compromise on in banana pancakes: you’ve got to have ripe bananas! That means bananas that are totally brown, with that ripe banana smell wafting through your kitchen. Once you’ve got those, there’s not much to this recipe! Here’s what you’ll need:
Neutral oil: see below
Non-dairy milk (we used oat milk)
All-purpose and whole wheat flour
Baking powder and salt
Mix the wet ingredients with the dry ingredients, and cook the batter until it’s golden brown. Take one bite and it’s so cozy and delicious: full of just the right amount of banana flavor.
No need for egg substitutes
These vegan banana pancakes are fantastic not only because they taste delicious: there’s also no need for egg substitutes! Many vegan pancake recipes call for egg replacements like flax eggs, which take 15 minutes to make. There’s no need for that here: the banana and oil work perfectly as a binder!
Vegan milks: oat milk and more
The best non-dairy milk for vegan banana pancakes? Here are our favorites, and a few other options for try:
Top choice: oat milk. Oat milk has just the right creamy texture and neutral flavor for adding to baked goods and pancakes.
Also works: almond milk. Almond milk is a great non-dairy milk for vegan baking. It has a thinner texture and a nutty flavor, but in recipes like pancakes you won’t be able to tell the difference.
Other options: cashew milk, soy milk or coconut milk. Cashew milk and soy milk are also great for pancakes, since they both have a neutral flavor. Coconut milk can add a coconut flavor, so we typically don’t’ use it in pancakes.
Neutral oils to use
The last tip about vegan banana pancake ingredients? Use a great neutral oil! We use neutral oil in our standard pancake recipes as well: honestly because we don’t like having to melt the butter! It works well and is absolutely necessary in this recipe to give the pancakes their glossy texture.
What’s a good neutral oil to use? Grapeseed is a nice choice; we also like organic vegetable oil if you can find it. If you like cooking with coconut oil, use melted and cooled refined coconut oil.
Toppings for vegan banana pancakes
Wanna add toppings to those vegan banana pancakes? The sky’s the limit! Here are a few of our favorite ways to step them up:
Nut butters like peanut butter, cashew butter, or pecan butter
In a medium bowl, mash the banana with a fork and measure it out. Whisk in the neutral oil and milk.
In another medium bowl, whisk the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
Add the dry ingredients to the wet ingredients, and stir until a smooth batter forms.
Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (about ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done.
Add a small splash of milk to the remaining batter if it’s become very thick, and repeat. (Keep in mind, the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.
What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!
Ingredients in pumpkin banana bread
This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:
Very ripe bananas
Pumpkin puree (not pie filling)
Neutral oil: grapeseed or organic vegetable
Light brown sugar
Pumpkin pie spice
Baking soda and salt
All purpose and whole wheat flour
Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.
Pumpkin pie spice: use purchased or homemade
When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Variations and add-ins
There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:
Dark chocolate chips
Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Storage info for pumpkin banana bread
This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:
Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
Refrigerated: The bread lasts 10 days in the refrigerator.
Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
More pumpkin recipes
There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:
Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These H…
I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha! These Healthy Banana Muffins are a favorite banana muffin recipe at our house.…
If you’ve ever thought ‘can you use self-raising flour for banana bread?’ then this is the recipe for you! It has been specifically developed using self-raising flour to produce the best vegan banana bread ever. The recipe is very sim…
If you’ve ever thought ‘can you use self-raising flour for banana bread?’ then this is the recipe for you! It has been specifically developed using self-raising flour to produce the best vegan banana bread ever. The recipe is very simple to make as it doesn’t need any egg replacers or dairy substitutes so you probably already have all the ingredients you need in the cupboard. This banana bread is super moist and soft with a lightly sweet flavour. Self-Raising Flour Banana Bread Recipe Video for how to make self-raising flour banana bread Ingredients for self-raising flour banana bread explained Overripe bananas: you want bananas which are nice and ripe for this recipe as this will give you the best flavour & sweetness. They should be a bit soft with either spotty skin or fully blackened skin. You can either use fresh, ripe bananas or frozen, defrosted bananas. I usually let my bananas get super ripe and then I freeze them whole! To use them for baking I just take them out of the freezer, put them in the oven for 5-10 minutes to defrost a bit and then I peel them and squeeze out the inner flesh. The mashed banana […]
Wake up to this frosty coffee smoothie recipe! The fragrant coffee flavor is paired with banana, oats and almond butter.
Are you a coffee lover? Here’s a way to drink your cup of joe with a few healthy ingredients in the mix. Try this Coffee Smoothie! Because if you’re going to drink coffee, why not add bananas, oats and almond butter to the mix? This puree has just the right bittersweet flavor without lots of added sugar, and smooth, creamy texture. Drink it as a tasty afternoon snack (tastes like a milkshake!) or add protein to make it a morning meal. You choose!
Ingredients in this coffee smoothie recipe
This coffee smoothie recipe has taken us a while to hone to perfection: because it’s hard to get just the right coffee flavor and icy texture! Luckily, we finally found the combination that gets it to the consistency of a Wendy’s frosty, but using healthy ingredients. The recipe is similar to a drink at a local coffee shop in town: there they call it the Healthy Elephant (so you can call it that, if you like!). Here’s what you need for this recipe:
Espresso, cold brew or strong coffee: see notes on the methods to use below!
Milk of choice: dairy or non-dairy
Coffee methods to use
The key to this coffee smoothie recipe? Strong coffee. You must use a very strong coffee or espresso to get just the right coffee flavor, otherwise it’s much too weak. This is key to making a great coffee smoothie, so don’t skimp here! Here’s what to use:
Moka pot coffee: A Bialetti or Moka pot is another great option for this coffee smoothie recipe! Make makes very strong coffee that’s close in intensity to espresso.
Strong coffee: Make double-strength of your normal coffee to use here.
How to freeze bananas
The other necessity for this coffee smoothie recipe? Frozen bananas. This is important because you want to get an icy, creamy texture without watering down the flavor with too much ice. For most of our smoothie recipes we try to use non-frozen bananas, but in this one it is key.
How to freeze bananas? Slice them into rounds and place them on a baking sheet so they don’t clump together. For this smoothie, you can just throw the slices into a sealed container if you’d like.
How long to freeze bananas? The shortest time you can get away with is 1 ½ hours. Or just freeze them overnight!
Sweeten to taste!
What we like about this coffee smoothie recipe is that it’s not too sweet! It lets the bitter coffee shine through, with just enough sweetness from the banana and honey. But keep in mind: you can sweeten this coffee smoothie to taste! The sweetness definitely depends on the bananas, so if they’re not as ripe you may need more honey.
Want to make a vegan coffee smoothie? No problem! Use maple syrup or agave syrup to sweeten, and of course your favorite non-dairy milk (ours is oat milk).
Adding protein to this coffee banana smoothie recipe
Want to drink this coffee banana smoothie as a breakfast? You’ll probably want to add a little protein for staying powder. The best way to add more protein here? Protein powder. We don’t often use it, but it’s a nice way to pack in quite a bit without affecting the overall flavor too much. Here’s how to find a healthy protein powder:
This hand-held version of my go-to banana bread is moist, flavorful, and chock-full of crunchy pecans and mini chocolate chips (trust me, banana bread is all the better with chocolate). These banana bread muffins make for the perfect mid-morning or afternoon snack, when you need something to sustain you to the next meal. Personally, I’d […]
This hand-held version of my go-to banana bread is moist, flavorful, and chock-full of crunchy pecans and mini chocolate chips (trust me, banana bread is all the better with chocolate).
These banana bread muffins make for the perfect mid-morning or afternoon snack, when you need something to sustain you to the next meal. Personally, I’d rather have a banana bread muffin than a granola bar any day.
Bananas never go bad in our house, even the squishiest, brown-skinned fruit always finds its way into a quick bread of some sort. And yet, have you ever noticed that quick breads are never actually quick to bake? A full loaf can take upwards of an hour to bake!
But these quick and easy banana bread muffins are actually worthy of being called quick bread: their compact size means you can go from mash to mouth-full in less than 30 minutes (ok, maybe 40… you should probably let them cool a little bit before you dig in). Still, compared to the nearly hour-long bake time of most loaf recipes, it’s a significant time saver.
If you ask me, banana bread may as well be one of the major food groups (along with french fries, tacos, matcha, and chocolate.) I mean, it totally counts as a daily serving of fruit, right? (Yes. It does.)
These tender, flavorful muffins stay moist for days (we had 1 muffin left 6 days later and it was still as moist as the day it was baked). It must be banana magic or something because normal muffins never keep this well.
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and S…
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the…
This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day. A scoop of riced cauliflower creates an extra thick and creamy texture in the smoothie without adding any weird flavor. Combine the thick texture with the coffee chocolate flavor and I dare say this smoothie reminds me of a Wendy’s Frosty!
If you’re not down with the whole cauliflower-in-a-smoothie idea, a basic coffee-chocolate-banana smoothie is also good. The cauliflower does make it a little thicker and more ice-cream-like, though.
If you have a powerful blender, frozen cauliflower florets will work in place of riced cauliflower. Using rice cauliflower just makes it easier to blend until smooth for less powerful blenders.
I used instant coffee (freeze-dried coffee) for this smoothie because it’s incredibly easy to work with. It’s inexpensive, it blends into the smoothie easily, and, since it’s shelf-stable, you can keep it on hand without it going bad (it’s also really good to add to chocolate cake). If you prefer not to use instant coffee, you can use strongly brewed coffee or espresso that has been chilled. I would substitute ¼ to ½ of the milk listed in the recipe below with coffee.
Sweeten to Your Liking
The banana provides a subtle sweetness to this smoothie on its own, but I do prefer to add a little extra sugar to balance the cocoa powder and coffee, which are both naturally bitter. But this recipe is extremely flexible and you can use any type of sweetener you like and in whatever quantity you like. Just blend up your smoothie and then add your chosen sweetener to taste.
Can I Skip the Banana?
I don’t recommend skipping the banana in this recipe because frozen bananas also contributes quite a bit to that ice-cream-like texture, as well as adding a little natural sweetness. If you’re not a banana lover, don’t worry, you can’t really taste it in the end product.
Chocolate Coffee Breakfast Smoothie
This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.
How to Make Chocolate Coffee Breakfast Smoothies – Step by Step Photos
All you need for this smoothie is some banana, rice cauliflower, unsweetened cocoa powder, instant coffee, and milk. Oh, and a little sugar or your favorite sweetener (not pictured). You’ll want the banana and riced cauliflower to both be frozen for the most ice-cream-like flavor and texture. Here is a tutorial on how to freeze bananas and how to make riced cauliflower.
Add ½ cup frozen riced cauliflower, ½ of a frozen banana, 1 Tbsp unsweetened cauliflower, 1 Tbsp instant coffee, ½ tsp sugar, and 1 cup milk to a blender (you can wait to add the sugar until after blended if you want to sweeten to taste).
Blend the smoothie until smooth. Taste and adjust the sweetness, if needed.
Look at how rich and creamy this chocolate coffee breakfast smoothie is!! I’m telling you, major Frosty vibes with this one.
This recipe makes either one large chocolate coffee breakfast smoothie or two smaller smoothies. Dessert or breakfast, what do you think?
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.
Here at A Couple Cooks, we love pancakes that taste good and are full of nutrient-dense whole foods. Enter, these healthy banana oatmeal pancakes! They’re a mashup of our fan-favorite Oatmeal Pancakes and Banana Pancakes and man, are they delicious. We literally could not stop eating them (excuse me for stuffing my face…!). Even better: they’re made mainly of oats and bananas in a blender. That’s right: no all purpose flour at all! No one will believe the magic.
Why make these banana oatmeal pancakes?
Let’s get our unpopular opinion out there right now: most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest: a huge dose of sugar and refined flour in the morning doesn’t make us feel so great. The hearty, wholesome option? These banana oatmeal pancakes. What’s great about them?
They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
They’re easy to make: in a blender!
How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.
The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.
Variations on these banana oatmeal pancakes
Here are a few variations on these banana oatmeal pancakes:
Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:
Add fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (don’t put them into the batter). They add the perfect tang!
Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
Mash the bananas, then stir them into the blender with a spatula.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.