Entries in Banana (9)
With honey and cinnamon. Yes! That would have been a very long title wouldn't it?
Sure there's always the classic PB+J but I'm a bit of a sucker for this one. Although to honest with you, if it's got nut butter on it or in it I'll love it.
This is a childhood favourite with a few additions.
1. Cinnamon (one of the best spices ever!)
2. Honey (local of course)
...not just any honey either...creamed honey! The texture is just so smooth and silky it puts this sandwich over the top.
Of course there is no wrong way to make a peanut butter sandwich. Whether you like it crunchy or smooth (hey peanut butter choice is a very personal issue), let's just get one thing straight; don't be stingy with it. Am I right? This sandwich is all about the balance of flavor and texture. Two tablespoons will do the job well.
You can have it for breakfast or lunch. Take it on a hike. On thing is for certain... if you have a peanut butter craving, this will cure it.
Are you getting hungry yet?
PB + Banana Sandwich with Cinnamon & Honey (gluten free option) serves 1
- 2 slices whole grain bread (or GF bread)
- 2 tbsp smooth natural peanut butter
- 1 tbsp unpasturized creamed honey
- 1/2 ripe banana
- ground cinnamon for sprinkling
- Spread peanut butter evenly on both slices of bread. Gently spread creamed honey over the peanut butter of one slice of bread.
- Slice banana in 3/4-inch slices and place on the other piece of bread with peanut butter. Make sure the banana slices are close together and completely cover the slice of bread.
- Sprinkle both sides well with cinnamon. Place the slices togeter, cut and serve.
*Tip* This is also great toasted up in a panini press or grill.
I think it's effectively cold enough now that it's time to break out the pumpkin.
Some days I wake up craving something different than my go-to bowl of hot oats. While eggs, smoothies, waffles and pancakes are all great options, there's nothing like a freshly baked muffin straight from the oven. Especially when it's served with a steaming cup of coffee or tea.
My mom used to make banana muffins all the time on the weekends. They would make perfect snacks for when I'd get home from school. She would always make this cinnamon sugar topping to sprinkle on top of her banana bread and muffins. That was my favourite part! I suppose I'm feeling a little nostalgic with the onset of fall and back-to-school. That's why I thought it would be a great idea to share this recipe with you.
These are inspired by my mom's old banana muffin recipe and is something of a tribute to her. Perfect to enjoy on these cool mornings as of late.
They are incredibly moist and fluffy. The whole wheat pastry flour is a very fine ground flour. It adds extra texture, flavour and fiber but it also makes very feathery light baked goods, especially muffins.
I'm looking forward to sharing one of these with my mom.
Cinnamon Swirl Banana Muffins makes 12
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup brown sugar
- 1/3 cup plain greek yogurt
- 2 eggs
- 2-3 medium size ripe bananas, mashed
For the Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- Preheat oven to 350˚. Prepare muffin tins.
- Mash bananas in a large bowl. Combine bananas, brown sugar, yogurt, and eggs. Beat until mixed. Set aside.
- Stir dry ingredients together and add to banana mixture, mixing gently to combine.
- Divide batter into prepared muffin tins, filling them half of the way full. Sprinkle about 1 tsp of cinnamon sugar over the batter. Then spoon the remaining batter on top. Using a toothpick or knife swirl the batter to marble the cinnamon sugar.
- Sprinkle remaining cinnamon sugar on top of batter before baking.
- Bake for 20 minutes or until golden and fluffy on top.
- Let cool slightly and enjoy!
These make an excellent breakfast alongside a bowl of yogurt and a cup of coffee.