Tag Archives: cocoa

Healthy(ish) Banana Bread and Subsequent Muffin Attempting

In my pantry today:

  • 1 c whole wheat flour
  • 1 c Bob’s Red Mill 5 grain rolled hot cereal
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2.5 cups mashed overripe bananas
  • 1/2 cup butter
  • 1 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 c crushed pecan halves
  • 1 tbsp cacao powder

nanabread2As in most baking recipes, combine all the dry stuff in one bowl and mix the wet stuff in another after creaming butter and sugar. Add mashed up bananas to the wet stuff, then mix it all together. Well, do this with everything but the cacao powder. That’ll be for the mini-muffins you’ll make with the overbatter.  Bake in a 350° oven for 45-60m (until a butter knife comes out of the middle clean).  The whole grain cereal you’re using includes whole grain red wheat, rye, barley, oats and flaxseed (if you’d read the bag more thoroughly before baking you might not have added that extra flax, but oh(mega) well), and using whole wheat flour instead of all-purpose makes this banana bread feel more like breakfast without dampening the flavor (thank you, butter and sugar!). This bread came out more moist than many loaves I have before tasted, and earns 4 spoons for its combination of nutrients and flavor. What batter didn’t fit in my 7.5×3 loaf pan got mixed with some cacao powder and glopped into a mini-muffin pan. This needed to bake just as long as the loaf, but aren’t nearly as moist — just chewy. They only get 2 spoons, boo!

Thanksgiving Black Bean Brownies

In my pantry today:
  • 1 15oz can black beans
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsweetened almond milk
  • 1/3 cup liquid egg substitute
  • 1/4 cup butter, unsalted
  • 1/2 cup agave syrup
  • 1 tsp caramel extract
  • 1 tsp butter flavor extract
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup toasted chopped pecans

I was interested enough in the idea of baking brownies that used beans that I overlooked some of the obvious missteps in the recipe I found… at least, I personally stand by the belief that no pan of brownies needs a tablespoon of any extract no matter its fiber content nor will it bake to completion in 18 minutes. That being said, most of this stays true to its original inspiration. Go ahead and put the drained, rinsed beans in the food processor with the  softened butter and other wet ingredients, puree until smooth. Mix that into the large bowl wherein you’ve also mixed the dry ingredients, then pour into a parchment-paper lined 8×8 pan and top with pecans. Bake at 350 for 30-45m. These brownies were a dark-chocolately hit at the diabetic dessert table at Thanksgiving, but could stand to be a little richer in texture and moistness. 3 spoons.