banana

Magnolia Bakery Banana Pudding

Leah Short — Fri, 01 May 2015 14:28:12 +0000

Making this Magnolia Bakery Banana Pudding is probably the most excited I’ve been so far about an office birthday. I was really hoping someone would pick this dessert from The List and it finally happened! I visited New York City back in January and my friend told me stopping at Magnolia Bakery and trying their banana pudding was a must. She wasn’t wrong. I’ve had many dreams about that dessert ever since. This pudding is really easy to make, but it does take some planning ahead because the pudding needs to set before you can finish the recipe. Well worth the extra effort! I can’t believe they made this recipe public. I’d have taken it to my grave!

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Banana Toffee Picnic Cupcakes

Leah Short — Mon, 01 Sep 2014 12:59:11 +0000

These Banana Toffee Picnic Cupcakes are the perfect dessert to keep summer alive and get you excited about fall. Yes, despite all the pumpkin everything that’s popping up, it’s still summer. That’s why I love these cupcakes. They’re called picnic cupcakes because they don’t need frosting, which makes them easier to transport. The sweet banana reminds me of banana bread, so it’s just a hint of all those comforting flavors headed our way for fall. The best of both seasons I say.

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Peanut Butter & Banana Wraps

Leah Short — Mon, 04 Aug 2014 14:47:32 +0000

Today’s post is brought to you by the letter R and the number 2. Ha! I don’t have kids or nieces/nephews, or any young uns for that matter, but it doesn’t stop me from making awesome kid snacks…because they taste so darn yummy! I’ve been making these Peanut Butter & Banana Wraps for years. They are so good, even though it’s the simplest idea for a snack or dessert. They take no time to make and you probably have most of the ingredients on hand already. Full of different textures, one of these wraps will satisfy your craving for something sweet. They’re on the messy side, but I think that’s the sign of a good treat.

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Sweet Potatoes and Roasted Bananas with Honey

Leah Short — Fri, 06 Dec 2013 16:00:44 +0000

This is the last of the sides from our Thanksgiving. I really do enjoy a good sweet potato casserole. It’s almost as much of a staple as dressing. I wanted something a little different this year, so I instantly picked this Sweet Potatoes and Roasted Bananas with Honey version. It’s a pretty simple dish with sweet potatoes, bananas, and honey topped with classic brown sugar and pecans. I had never roasted bananas before, so I was excited to try a new baking skill!

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Cranberry Orange Smoothie {& Blender Giveaway!}

Leah Short — Fri, 08 Nov 2013 14:25:06 +0000

I know when you’re in the month of November, you don’t really think about smoothies. But you should! There are a lot of tasty fruits that are at their peak during cooler months, and one classic combination that comes to mind is cranberry and orange. This Cranberry Orange Smoothie is perfectly tart with just a hint of sweet. Great for this time of year when cranberries are in season and in grocery stores everywhere. I’ve teamed up with Hamilton Beach for their #smoovember promotion and can’t wait to tell you about their Smoothie Smart Blender and how you can win one!

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Banana Bread with Chocolate Glaze

Leah Short — Wed, 02 Oct 2013 13:00:00 +0000

Oh hello there, perfect Banana Bread with Chocolate Glaze! Never had a slice of banana bread with chocolate glaze? You should! I think banana and chocolate go so well together. I love banana bread with chocolate chips or chocolate-dipped bananas or banana cupcakes with chocolate frosting. I don’t know what it is, but I love that sweet hit of chocolate to what can be not-so-sweet banana bread. I can’t believe it’s never crossed my mind to add a chocolate glaze to banana bread!

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Lite ‘n Luscious Smoothie

Leah Short — Mon, 22 Jul 2013 13:20:00 +0000

I’ve gone smoothie crazy in my kitchen. Which is a good thing I think. This Lite ‘n Luscious Smoothie comes courtesy of the same ladies that introduced me to the Starburst Smoothie. Only this time, it’s from their second smoothie book, Super Smoothies: 50 Recipes for Health and Energy. What I like about this book, compared to their first, is that it’s organized by what you want to achieve with your smoothie. Need more energy? Check. Curing a hangover? Check. Want low calorie, but delicious? Check. You know which one I gravitate to…low calorie of course! That’s my one pet peeve with smoothies is that they tend to be pretty high in calories. Not this one. At only 136 per serving, you can almost afford to drink two!

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Starburst Smoothie

Leah Short — Wed, 17 Jul 2013 12:45:00 +0000

If you follow me on social media, you’re familiar with my bookcase of cookbooks. It’s out of control. I’m hoping to make at least once recipe from each cookbook so it will help me find which ones I actually like and which ones need a trip to Goodwill. First up is this Starburst Smoothie. Why don’t I make more smoothies?! They’re like dessert, but full of good for you fruity goodness!

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Blueberry & Raspberry Baked Oatmeal

Leah Short — Mon, 11 Jun 2012 14:00:57 +0000

Hi! Welcome to So, How’s It Taste! You may have found this post through Pinterest, so thanks for stopping by! If you’re interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping. Hope to see you back soon!

I am not a fan of instant oatmeal. Those nasty little packets of instant grossness with bits of dried fruit…I’d rather eat wallpaper paste. Loved the stuff as a kid, but I’d have to force it down now. Unless oatmeal is in a cookie, I won’t eat it. That is until I saw Baked Oatmeal with Fruit. It looks like dessert! Almost like a crisp oozing with blueberries. No way was this oatmeal. No way was this good for you. Wrong! Happily I have changed my tune about oatmeal and it’s once again on my breakfast menu.

So, how’s it taste?

A million times better than instant. I couldn’t believe I was eating oatmeal after all these years. I couldn’t make up my mind which fruit to try first, so I split the recipe in half and did one with blueberries and one with raspberries. I can’t say which was my favorite because I enjoyed them both so much. This kind of oatmeal is more my style because of the texture. It’s not slop, but big chunks of yummy, healthy things. The old-fashioned oats are heartier than instant and they soak up all the milk, syrup (I used sugar free to cut some calories – Smuckers brand is awesome), and vanilla. Bursts of blueberries or raspberries add a bit of tartness to counteract the sweet, although the dish isn’t that sweet at all. It gets its sweetness from the teeny bit of syrup and those beautiful bananas underneath. Don’t be afraid of the cooked bananas. They don’t turn to mush, and for the most part keep their shape. Let’s not forget the nuts. I used walnuts for these, but pecans would work wonderfully, too. There’s so much going on and that’s a great start to any day.

What I like about this recipe is you can make this Sunday night and have breakfast all through the week. Just reheat each serving in the microwave in the morning. You can feel good about it, too. The ingredients are healthy, it’s a warm, comforting meal, and a serving is about 200 calories give or take a few depending on what fruit you use. It’s like a little morning treat and who doesn’t want to start their day with a treat?!

Yield: 6 servings

Blueberry & Raspberry Baked Oatmeal

Ingredients:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

Directions:

1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

nutritional value will vary depending on the fruit and ingredients you use

adapted by The Curvy Carrot
from Super Natural Every Day by Heidi Swanson
via Annie's Eats

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