Tag Archives: Bananas

Drink This Now, Call Me in the Morning

26 Feb

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I was having one of those days. Or nights to be exact. When there was miscommunication, hurt feelings, and then silence. Those nights are the worst and often make me turn to my kitchen, aka my therapist. I was seeking comfort but also knew I didn’t want to sabotage an otherwise pretty healthy day of eating, only to feel guilty about it later. Guilt was about the last thing I needed. Therefore my therapist prescribed this: a banana milkshake. Well, it’s a nearly vegan banana milkshake sans ice cream but you could’ve fooled me. It did the trick either way. Hopefully it’ll brighten your day (or night) when you need it most.

  • 1 cup almond milk
  • 2 frozen bananas cuts in half
  • 1/4 cup non-fat plain Greek yogurt (optional)*
  • 2 Tbs. Almond Butter
  • dash of cinnamon
  • 2 tsp. maple syrup
  • 5 ice cubes

Blend baby, blend. Milkshake glass and bendy red straw are also optional.

*the yogurt is optional and if omitted turns this into a vegan delight. Personally, I love the tang and richness that it added.

Bakesale For Japan

1 Apr

Small acts, when multiplied by millions of people,
can transform the world. –Howard Zinn

Remember that ridiculously good cake I was telling you about? The banana one with the coconut frosting? Well, in honor of this event we’ll be selling off slices at Ristretto Roasters tomorrow, April 2nd from 10am-2pm. Proceeds from these sales will benefit Peace Winds Japan, a partner of Mercy Corps. This event is actually a nationwide effort originating in Oakland from the brilliant mind of chef Samin Nosrat. Last year sales for relief in Haiti reached $23,000 at the Bakesale for Haiti and we’re hoping to top that number this year. Fortunately for PDX, Intel has agreed to match our donation this year. Please plan on visiting either Barista in the Pearl or Ristretto on Williams tomorrow (from 10am-2pm) for some off the chain baked goods. Many, many heartfelt thanks must go out to Giovanna Zivny and Elizabeth Nathan for helping organize this event in Portland. Can’t make it? You can still make your presence felt by donating here. Thank you for the consideration.

If you get there and our cake is gone, don’t fret.  You can expect yummies from the following bakers (and many more): Little T American Baker, Alder Pastry & Dessert, Woodlawn Coffee and Pastry, Fleur de Lis Bakery and Cafe, Alma Chocolate, Kir Jensen (The Sugar Cube), Kristen Murray (Paley’s Place), Kim Boyce (Golden Oven), Bakery Bar, Suzette, Random Order Coffeehouse & Bakery, Petunia’s Pies & Pastries, Confectionery and Bees & Beans.

UPDATE: (So) Pleased to report we (Portland) earned $7889.93 for Peace Winds America, for a national total of $124,120.38! A big shout out and thank you to everyone who contributed to Bakesale for Japan.

Cupcake Power

16 Feb

When it was decided that a cake was too big for the occasion, I made these cupcakes for my friend Neil’s birthday. They’re banana with coconut cream cheese frosting and dare I say, they’re amazing. I’d offer the recipe but my mom would never forgive me. You see, she made a version of these (in cake form) every weekend at the cafe for our Sunday brunch service. It’s a recipe that’s gained her quite a following in the food community and one she holds dear to her heart. Fortunately for me, she loves Neil (almost) as much as I do and she was willing to part with the recipe in honor of his birthday. (I also think it helped that I was planning on making cupcakes rather than the actual cake.) So while I cannot give away my mom’s secret banana cake recipe, I can give you Martha’s.

Martha Stewart’s Banana Cupcakes

makes 12

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.

Martha prefers honey-cinnamon frosting on her banana cupcakes which you’re welcome to try, but I strongly suggest giving the coconut cream cheese frosting a whirl. Just add a couple teaspoons of coconut extract to your favorite cream cheese frosting recipe and spread over the tops of your (cooled) cupcakes. Now comes for my favorite part: adding the toasted coconut. We like to use big flakes of coconut because they’re prettier than your average sweetened coconut. The earthy flavor is also richer and provides the perfect accompaniment to the sweetness of the banana and the tanginess of the cream cheese. Once you have an even layer of frosting on the surface of each cupcake, simply dip the tops into a bowl of toasted coconut. This is a really easy and fun way to coat the cupcakes and is the key to making them look so irresistible.

(Raw) Banana Ice Cream

18 Oct

The first time we tried this frozen delight was in the restaurant at the Ubud Sari Health Resort in Bali, Indonesia. The menu description made some amazing claims: “Ice cream that’s good for you! No dairy, no fat, no added sugar.”

We scrutinized. Surely this claim was too good to be true!

Well, it makes me very happy to share with you that this in fact was no gimmick. This creamy ice cream is legitimately healthy. 100% raw, 100% vegan, 100% unprocessed and best of all, 100% delicious. Actually, best of all has to be how stinking easy it is to make. Writing instructions almost seems silly.

Raw Banana Ice Cream

serves 2

  • 2-3 large bananas, cut into chucks, frozen

Throw bananas into a food processor and give ‘er a whirl for approximately 5 minutes. You are waiting for the bananas to break down. As times goes by they will get increasingly fluffier, creamy, and smooth. Wait for it. No seriously. Wait for it.

You can scoop the ice cream directly into bowls or into another container to re-freeze if the bananas have softened too much.

I like mine with chocolate syrup. Evan prefers his plain. We both agree that when prepared correctly this treat has the consistency of soft-serve without any of the associated guilt. In other words, an epic win-win.