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Wednesday, November 27, 2013
By Stephanie Lee
Bananas are the Swiss army knifeof the culinary universe, the jack of the fruit trade. This scrumptious yellow fruit can be eaten alone, sliced into other foods, mixed into ice cream, blended into smoothies, and added to myriad baked goods recipes.
If there's a fruit that's as versatile, as universally loved, and as ubiquitous as the almighty banana, I haven't heard of it yet and, quite frankly, I don't even care!
Bananas were one of the first foods you probably ever ate, but if you think you've outgrown them, you should reconsider. If we take their low cost into account in addition to how nutrient-packed, tasty, and rich with energy bananas are, they stand out as the one healthy snack to rule them all.
If bananas have a downside, it's that their exterior can get, shall we say, unappetizing in the blink of an eye. I've heard about some people actually disposing of bananas at the first signs of spotting—the horror!
Rather than doing something so barbaric and wasteful, why not use your overripe nanners to concoct guilt-free noms?
And since we're all fit-minded folks here, they'll pack heaps of protein as well.
Banana bread is a timeless way to dispose of ripe bananas, but old-school banana bread recipes are often riddled with staggering amounts of sugar and butter. This au naturelbanana bread, inspired by Protein Pow's protein-baking wizardry, will taste so banana-y and delicious that you wouldn't believe it's not terrible for you.
Whaaaat? Two ingredients are really all you need to satisfy a hankering for some flapjacks—who'da thunk it? The lack of flour and other pancake recipe staples might seem alarming at first, but I promise you everything will be OK in the end, especially once you throw peanut butter or sliced bananas on them.
1 Whole Egg plus 2 Egg Whites
1 small ripe Banana
Mash the banana and crack the eggs in it, stirring until the mixture becomes somewhat homogenized.
Heat a greased griddle or frying pan on medium heat and pour about a 2.5-inch wide puddle of batter.
Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 3-4 small pancakes.
THE ANTIOXIDANT LEVEL IN BANANAS RISES SLIGHTLY AS THEY RIPEN. THEY ALSO GET SWEETER AS THE STARCHES CONVERT INTO SIMPLE SUGARS. BANANAS ALSO ACT AS BRILLIANT SUBSTITUTES IN RECIPES WHICH CALL FOR BUTTER OR OIL!
You really need only two ingredients to form the foundation of this cookie, but you can add additional items like protein powder, raisins, cinnamon, walnuts, and whatever else you need to imitate your favorite type of cookie.
When in doubt, toss your bananas into the freezer. Seriously! By doing this, your bananas never go to waste. Frozen bananas can always come in handy when you want to make something cold and sweet like this amazing and simple frozen yogurt recipe.