Tag: banana

Cold Buster Green Smoothie (How to Fight a Cold) – Oh Sweet Basil
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This cold buster green smoothie recipe is packed with fresh fruits and vegetables to boost your immune system, hydrate your body and send those winter colds packing!

Green smoothies were all the rage a while ago and still are, but I never really thought they were that big of a deal. And then I realized that with all of those vitamins packed into a smoothie we would actually be giving ourselves the proper nutrition that we are recommended in getting. So, we started keeping a full supply of spinach and fruits and sure enough, not only did we start feeling better but we weren’t getting sick.

I hate winter. I know, lots of people love it and cannot wait to get outside and enjoy all that the snow has to offer, but I hate it. Strong word? I seriously dislike it I guess. I am learning to really enjoy skiing, but I still freeze to death and cannot last very long out there. But the major reason I don’t like winter is because we all get sick and pass it around over and over again all winter long. I freeze all winter which I’m sure keeps me sick.

You don’t have to pass a cold around all winter. Last year we cracked down and learned how to fight a cold and this cold buster green smoothie was a huge help! Keep scrolling to the end to see other products we love to help us survive winter colds.

What Makes a Green Smoothie?

The definition of a “green smoothie” can be quite ambiguous but the basics of a green smoothie are:

Leafy Greens + Liquid + Fruit

Then, of course, you can add other ingredient to add protein and more nutrients. Keep scrolling below to see suggestions for the best types of leafy greens, liquids and fruits. We also want to highlight what makes this recipe specifically a cold buster green smoothie.

Ingredients in a Cold Buster Green Smoothie

This smoothie is unique in that we chose specific items to kick the cold right where it hurts:
- Spinach: adds great fiber, vitamins and nutrients like vitamin A, vitamin C and vitamin K as well as iron, folate and potassium
- Orange Juice: isn’t just about the vitamin C it’s also about staying hydrated
- Orange with Peel: really slam dunk the vitamin C and the peel contains 4 times more fiber than the fruit itself, it has anti-inflammatory properties and may even help reduce harmful LDL’s
- Baby Carrots: great for killing germs in the mouth and helping with digestion
- Banana: gives the body natural energy which is something you are lacking when sick, and it helps the smoothie be extra creamy
- Frozen Pineapple: adds flavor and helps thicken the smoothie when it’s frozen
- Apple: adds flavor and natural sweetness
- Ice: helps thicken the smoothie without adding sugar or extra calories
- Optional: add a scoop of protein so our body has the nutrition needed for energy
NOTE: We avoid dairy completely as it encourages mucus production. In fact, we skip the dairy entirely while sick.

The measurements for all of these ingredients can be found in the recipe card at the end of the post.

How to Make a Cold Buster Green Smoothie

Making the best green smoothie recipe couldn’t be easier! Just toss everything in the blender and blend until smooth. We are 100% loyal to our Blendtec blender. I’ve tried them all, and there just nothing that gets the job done better than Blendtec. Use our discount code (Ohsweetbasil10) for 10% off!

I’ve read other people say do blend the greens and liquid together first before adding the fruit, but I honestly haven’t noticed a difference so I just add evereything at once.

Variations and Substitutes

For a true cold buster smoothie follow the recipe as written, but you can totally switch things up to find your favorite blend. Here are some ideas:

Leafy Greens to Use
- Spinach
- Kale
- Swiss Chard
- Collard Greens
- Beet Greens
Liquids to Use
- Almond Milk
- Coconut Milk or Coconut Water
- Oat Milk
- Dairy Milk
- Water
- Fruit Juices
- Cashew Milk
- Soy Milk
- Greek Yogurt
Fruits to Use
- Pineapple
- Strawberries
- Avocado
- Banana
- Raspberries
- Mango
- Blueberries
- Apple
Add-Ins
- Protein Powders
- Chia Seeds
- Flaxseeds
- Almonds
- Collagen Powder
- Almond Butter
- Peanut Butter
Can You Use Frozen Fruits in Green Smoothies?

Yes, and you absolutely should! In fact, almost all my fruit for smoothies and my greens are frozen when I add them to my smoothie. Check out my post on how to meal prep smoothies. It not only saves time but it also helps my mornings be more stress free!

Can Green Smoothies Replace Vegetables?

Smoothies are a great way to get the recommended servings of fruits and vegetables but they shouldn’t replace whole fruits and vegetables. Blending vegetables actually starts to break them down and you lose some of the nutrients that you would get if you ate them whole. Bottom line…don’t skip the whole veggies!

Can You Taste Spinach in Green Smoothies?

If you have the proper ratio of leafy greens to other ingredients, you will not be able to taste the spinach at all! Follow this recipe for the best flavor!

Is a Green Smoothie Good for You?

Drinking Cold Buster Green Smoothies is a good way to get nutrients and stay hydrated. Consuming Cold Buster Green Smoothies is a good way to get vegetables in your diet.

But, there’s a catch…you have to watch your fruit intake as they still have sugar and carbs so people can take something healthy to not so healthy. Making a healthy smoothie takes some attention and conscientiousness.

Will Cold Buster Green Smoothies Give Me Energy?

Cold Buster Green Smoothies can provide you with lots of healthy calories, that your body can convert to energy.

Can Cold Buster Green Smoothies Be Frozen?

Yes, Cold Buster Green Smoothies can be easily frozen. I recommend taking it out of the freezer to thaw overnight in the refrigerator. Most likely, it will still be frozen in the morning. Set the jar on the counter and it will thaw in about an hour or so.

Will a Green Smoothie Keep Overnight?

Yes! You can blend your cold buster green smoothies ahead of time and store your cold buster green smoothies in a sealed container for 1 to 3 days in the fridge. … Fresh is always best, but a 2-day old cold buster green smoothie is still way better than a bag of the Cheetos.

How to Fight a Cold

Air Purifier

We went ahead and got a Honeywell Air Purifier. One is upstairs and the other downstairs. They run day and night all year round and I swear it’s been helping to keep out the nasty.

Simply Saline

Cade cannot handle a Netty Pot but many people love it. Instead we use Simply Saline. As soon as you feel the sniffle get out your saline and keep things cleaned out. You’d be shocked how much it will help. We even use the Little Remedies one for kids and it has blown our minds with how much better they get with it.

Zicam Nasal Spray

I hate nasal spray. I also hate taking those nasty vitamin c or zinc tablets to fight a cold. And do they even work? I wasn’t feeling like they were. Until I found Zicam Nasal Spray. Immediately when I get the tickle I take it and Cade is quickly following suit as he sees how well it works. I even travel with it now. It’s the only clinically proven nasal spray to shorten a cold.

Aquafor

Blowing your nose and a stuffed up nose that requires you to breath from your mouth all day can lead to chapped noses and lips. I love this little Aquafor tube. It’s all I use for chapstick now, but it’s great on noses that are being blown too much too.

All of this just comes from Amazon to my house and most is around $4. I’m lazy like that, but you can always watch a store for sales too.

And that’s it! What little tricks do you have to beating the winter colds? Green smoothies are a great way to start your day in a healthy way, and if you are trudging through bleak winter days trying to fight the latest cold bug, give this cold buster green smoothie a try!

More Smoothie Recipes
Servings: 2 glasses of smoothie

Prep Time: 2 minutes

Total Time: 2 minutes

Description

This cold buster green smoothie is packed with fresh fruits and vegetables to boost your immune system, hydrate your body and send those winter colds packing!

Cook ModePrevent your screen from going dark

Place the juice, spinach and remaining ingredients in a blender. If you use a fresh banana, add 1/2-1 cup ice to help thicken the smoothie.

2 Cups Spinach, 1 Cup Orange Juice, 1/2 Orange, 3-5 Baby Carrots, 1 Cup Frozen Bananas, 1/2 Cup Frozen Pineapple, 1/2 Apple, 1 Scoop Vanilla Protein Powder

Blend until smooth and drink up!

Try different fruits for a new combination.

Serving: 1gCalories: 180kcalCarbohydrates: 44gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 41mgPotassium: 815mgFiber: 5gSugar: 30gVitamin A: 5290IUVitamin C: 115mgCalcium: 74mgIron: 2mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes
Recommended Products

A snack is a great way to get the kids healthy again!

Pack all the good stuff into a pancake!
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Sweet Basil

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March 4, 2024
Banana Nut Bread Without Eggs (Moist & Easy)
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By: Oriana Romero / Published: March 1, 2024 / Leave a comment

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans. With its easy preparation, simple ingredients, and delightful flavor, this recipe will surely become a staple in your kitchen. Instructions on how to adapt to other food allergies are included.

Deliciously Easy Banana Nut Bread Without Eggs Recipe

Today, we’re diving into the wonderful world of homemade Eggless Banana Nut Bread!

This recipe holds a special place in my heart because it was created with a very important reason in mind. Recently, my daughter successfully passed her pecan challenge, marking a significant milestone in her journey. As we celebrate this wonderful achievement, we’re now on a mission to incorporate pecans into her diet regularly. Hence, this eggless banana nut bread recipe was born! It’s not just a delicious treat; it’s a symbol of our joy and gratitude for reaching this milestone. With every slice, we’re reminded of her strength and resilience. Instructions on how to adapt this recipe to be nut-free, dairy-free, and gluten-free are detailed below in the allergy swaps section.

So, If you’re a fan of simple, comforting treats that are as delightful to make as they are to eat, you’re in for a treat! You just need to mix ripe bananas, butter, and a handful of pantry staples in one bowl.

No fuss, no mess—just pure baking bliss. In just 10 minutes, you’ve got a beautiful batter ready to be transformed into a golden loaf of goodness. It’s comfort food at its finest, made with love and meant to be shared with those you cherish most.

What To Love About This Recipe

Easy and quick to make: This banana nut bread is a breeze to whip up, requiring just one bowl and no electric mixer. With only 10 minutes of prep time, you’ll have a warm, fragrant loaf in no time.

Simple Ingredients: This recipe calls for pantry staples that you likely already have on hand, making it convenient and budget-friendly.

Texture: Prepare yourself for a slice of heaven with a super moist and dense texture. Each bite is a delightful combination of tender crumb and crunchy pecans.

Taste: This egg-free banana nut bread boasts an intense banana taste complemented by nutty notes from the pecans. It’s the ultimate comfort food.

Great any time of day: Whether you’re enjoying it for breakfast, as a midday snack, or as a sweet treat after dinner, banana nut bread hits the spot every time.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.

Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

Buttermilk: This ingredient enhances the moistness of the bread while adding a subtle tanginess. You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].

Pure Vanilla Extract: A hint of vanilla extract elevates the overall flavor profile of the bread.

Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.

All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.

Baking Powder and Baking Soda: Leavening agents that help the bread rise and achieve its perfect texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.

Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.

Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Pecans: Chopped pecans add crunch and a delightful nutty flavor to every bite. Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas).

Turbinado Sugar is used for the topping, but you can also use regular brown sugar.

Step 4 – Pour Into The Pan and Add The Topping

Pour the mixture into the prepared bread loaf pan. Sprinkle the topping ingredients: turbinado sugar and remaining chopped nuts over the top.

Step 5 – Bake

Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.

Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.

Toast the pecans: For extra flavor, toast the pecans before adding them to the batter. Toast them in the oven for 10 minutes at 350º F (180º C) to add an extra layer of flavor.

Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

Chocolate Chip Banana Nut Bread: Add a cup of chocolate chips to the batter for a decadent twist.

Allergy Swaps

Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Serving Suggestions

Whether you enjoy a slice for breakfast with a steaming cup of coffee, as a pick-me-up snack during the day, or as a sweet treat after dinner, this banana nut bread is guaranteed to bring a smile to your face and warmth to your heart.

Enjoy a slice of banana nut bread warm out of the oven with a generous smear of butter or cream cheese. Pair it with a cup of coffee or tea for the ultimate cozy experience.

Storing and Freezing Instructions

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.

Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Absolutely! Thaw the bananas completely and drain any excess liquid before using them in the recipe.

Can I use yogurt instead of buttermilk?

Yes, you can substitute an equal amount of plain yogurt for the buttermilk if needed. Make sure the yogurt is not too thick.

Can I add other fruits to this bread?

Feel free to experiment with additions like blueberries or chopped strawberries for a fruity twist on classic banana nut bread.

More Quick Bread Recipes You’ll Love!

Recipe Card 📖

Banana Nut Bread Without Eggs

Oriana Romero

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans. With its easy preparation, simple ingredients, and delightful flavor, this recipe is sure to become a staple in your kitchen.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 slices

Instructions

Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.

Add the dry ingredients and mix to incorporate. Mix in pecans and mix until just combined.

Pour mixture into the prepared loaf pan. Sprinkle the topping ingredients, turbinado sugar and chopped nuts over the top.

Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying. Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it. Allergy Swaps:

Nut-Free Option: Use seeds such as sunflower seeds or pumpkin seeds (pepitas). These seeds offer a similar crunchy texture and nutty flavor without containing any nuts. You can use them in equal amounts as you would pecans in the recipe. Just be sure to chop them roughly to match the size of the pecan pieces for even distribution throughout the bread.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Recipe Tips

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.

Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.

Toast the pecans: For extra flavor, toast the pecans before adding them to the batter. Toast them in the oven for 10 minutes as the oven is preheating to add an extra layer of flavor.

Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.

Chocolate Chip Banana Nut Bread: Add a cup of chocolate chips to the batter for a decadent twist.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Serving: 1 sliceCalories: 375kcalCarbohydrates: 50gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 26mgSodium: 206mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 338IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Breakfast

Cuisine American

Calories 375

Keyword banana bread recipe
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March 1, 2024
Fluffy & Easy Banana Pancakes (No Egg – No Sugar)
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By: Oriana Romero / Published: February 28, 2024 / Leave a comment

These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too (read the content post for details).

Banana Bliss: Whip Up Fluffy Pancakes, No Eggs Required!

Today, we’re whipping up a batch of Easy Banana Pancakes sans eggs for a delightful start to your day. This recipe is sure to impress with its simplicity and flavor-packed goodness.

This foolproof recipe for Easy Banana Pancakes made without eggs is sure to become a breakfast favorite in your household. Whip up a batch this weekend and savor the simple joys of homemade goodness.

You going to love a morning filled with the comforting aroma of bananas and cinnamon wafting through your kitchen!

What To Love About This Recipe

Easy to make: With straightforward instructions, these pancakes are a breeze to whip up, even on the busiest mornings.

Simple ingredients: This recipe calls for everyday ingredients you likely already have on hand.

Hearty satisfying: These pancakes aren’t just a pretty face! Packed with wholesome ingredients, they’ll keep you satisfied and energized until lunchtime rolls around.

Texture: Picture-perfect pancakes that are fluffy on the inside and lightly crisp on the edges. Each bite is a delightful dance of textures that’ll have you coming back for more.

Taste: Ripe bananas lend their natural sweetness to these pancakes, while a hint of cinnamon adds warmth and depth to every bite.

The perfect breakfast: Say goodbye to boring breakfast routines! These Banana Pancakes are a delicious departure from the ordinary, making them the perfect way to start your day on a sweet note.

Great for meal prep: With a little bit of planning, you can enjoy homemade pancakes any day of the week! Simply whip up a batch, freeze it, and reheat it for a quick and satisfying breakfast anytime.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Flour: Provides the structure and foundation for fluffy pancakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use whole white wheat flour or a combination of whole wheat and all-purpose flour.

Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.

Salt: Balances the sweetness and enhances the flavors of the other ingredients. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Cinnamon: Adds warmth and a subtle spice that complements the sweetness of the bananas.

Milk: Any type of milk – dairy or non-dairy- will work here.

Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar.

Ripe Banana: The star ingredient! Provides natural sweetness, flavor, and moisture to the pancakes.

Unsalted butter: Adds richness and helps prevent sticking to the pan. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.

Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.

No Ripe Bananas? No problem! Ripen Your Banana Fast

If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:

Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.

Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.

Process Overview: How To Make Banana Pancakes Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.

Step 2 – Whisk Wet Ingredients

Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter, and maple syrup; mix to combine.

Step 3 – Combine Dry and Wet Ingredients

Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

Step 4 – Cook

Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Step 4 – Serve

Serve pancakes immediately with pure maple syrup and more banana slices.

Recipe Tips

Ensure your bananas are ripe for optimal sweetness and flavor.

Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.

Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.

Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.

Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.

Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

Allergy Swaps

Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of milk – dairy or non-dairy- will work here.

Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Variations & Additions

Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.

Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.

Feel free to add a splash of banana emulsion to the batter for extra banana flavor.

Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.

Storing and Freezing Instructions

Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.

Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.

Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

Frequently Asked Questions

Can I make the batter ahead of time?

I do not recommend that since the leavening agents will lose their effectiveness with time.

Can I use regular vinegar instead of apple cider vinegar?

Yes, you can use white vinegar in a pinch.

Can I use buttermilk instead of milk and vinegar?

Yes, you can!

How to ripen bananas fast?

1 – Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.
2 – Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.

Can I make these pancakes vegan?

Absolutely! Simply use non-dairy milk and swap the butter for a plant-based alternative.

Can I omit the cinnamon?

Of course! Feel free to customize the spices to your liking or omit them altogether for a more straightforward banana flavor.

Can I use frozen bananas?

While fresh, ripe bananas are preferred for the best flavor and texture, you can use thawed frozen bananas in a pinch. Just be sure to drain any excess liquid before mashing.

More Eggless Pancakes Recipes You’ll Love!

Recipe Card 📖

Fluffy & Easy Banana Pancakes (No Egg – No Sugar)

Oriana Romero

These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep. With a couple of swaps, they can be made dairy-free, too.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 pancakes

Instructions

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.

Mix milk and vinegar in a measuring cup. Add mashed banana, melted butter aple syrup, and vanilla (if using); mix to combine.

Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Serve pancakes immediately with pure maple syrup and more banana slices.

Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months. Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn. Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.

Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

No Ripe Bananas? No problem! Ripen Your Banana Fast If you’re craving banana pancakes but your bananas aren’t quite ripe yet, don’t worry! There are a few tricks to speed up the ripening process:

Microwave Method: Poke the unpeeled bananas with a fork or knife and microwave them for 20-second intervals until they soften. Check for ripeness, and repeat in 30-second intervals if needed. Be careful, as the bananas may become hot. Let them cool before using.

Oven Method: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet and bake for about 15-20 minutes, or until the skins turn black and the bananas soften. Let them cool before using.

Recipe Tips:

Ensure your bananas are ripe for optimal sweetness and flavor.

Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.

Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.

Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.

Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.

Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

Allergy Swaps: Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Any type of non-dairy milk will work here. I like to use soy or oat milk. Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Variations & Additions:

Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.

Swap the cinnamon for pumpkin or apple pie spice or nutmeg for a different flavor profile.

Feel free to add a splash of banana emulsion to the batter for extra banana flavor.

Serve with a dollop of Greek yogurt and a drizzle of honey for a protein-packed twist.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a star rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Serving: 1 pancakeCalories: 160kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 419mgPotassium: 153mgFiber: 1gSugar: 6gVitamin A: 182IUVitamin C: 2mgCalcium: 170mgIron: 1mg

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Breakfast

Cuisine American

Calories 160

Keyword banana healthy pancakes recipe
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February 28, 2024
Paula Deen’s Not Yo Momma’s Banana Pudding – Oh Sweet Basil
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Not Yo Momma’s Paula Deen Banana Pudding is a fluffy mixture of creamy pudding and whipped cream with cream cheese and sweetened condensed milk. Plus it’s served with Chessman Cookies on the bottom and on top!

I loved banana pudding anything as a little girl. If lip smackers had been smart when I was entering jr high they would have made bank off of a lip gloss for banana pudding anything.

Did you buy Lip Smackers as well? Something like, white cake batter, or Dr Pepper? Those were the good ol’ days.

Paula Deen’s Not Yo Mama’s Banana Pudding

Paula Deen Banana Pudding, or the full name, Paula Deen’s Not Yo Momma’s (or Mama’s) Banana Pudding is a little bit deceiving so I just want to get this out of the way first, it’s not a banana pudding recipe.

I mean, it is. There are banana slices under the pudding. But the actual pudding is a french vanilla pudding whipped up with sweetened condensed milk and cream cheese.

That’s a legit pudding dessert.

Ingredients for Not Yo Momma’s Banana Pudding

Here’s your quick grocery list to make your banana pudding with Chessman Cookies.
- Chessman Cookies: traditionally used in a classic recipe for banana pudding and can be found on the cookie aisle
  
  Fun Fact: This recipe is sometimes known as Chessman banana pudding!
- French Vanilla Instant Pudding Box: make sure it is instant pudding and not cook & serve pudding
- Cool Whip: if you can’t find a 12oz tub of Cool Whip, use 1 and half of the 8oz tubs
- Cream Cheese: make sure it is room temperature so that it doesn’t get lumpy
- Sweetened Condensed Milk: adds sweetness and creaminess to the dessert
- Milk: combines with the pudding mix the create the pudding
- Bananas: ripe bananas are the best for their sweetness and bold banana flavor
The measurements for each ingredient can be found in the recipe card at the end of this post.

Substitute for Chessman Cookies

Vanilla Wafers are the best substitute for Chessman cookies if you can’t find them. Chessman Cookies are usually by the Pepperidge Farm brand so look by the Mint Milano cookies.

How to Make Paula Deen Banana Pudding
1. Set the Cool Whip in the fridge or on the counter for a faster thaw.
2. Whisk milk and the instant pudding mix together in a small bowl.
3. In another bowl, blend the cream cheese and sweetened condensed milk with a handheld electric mixer.
4. Fold the Cool Whip into the cream cheese mixture.
5. Stir together the vanilla pudding mixture and cream cheese mixture.
6. Layer 1 bagof cookies on the bottom of a 9×13 dish, top the cookies with a layer of bananas.
7. Pile on the pudding.
8. Top with the remaining cookies.
9. Refrigerate until set.
The complete instructions can be found in the recipe card down below. Keep scrolling down for all the details.

How Do You Keep Bananas from Turning Brown in Banana Pudding?

You can toss your bananas in a little lemon juice before adding them to the pudding to help keep them from browning. But I feel this isn’t necessary. You merely need to place the pudding directly on the bananas and spread evenly to seal it from the air.

How Long Will Banana Pudding Keep?

Banana pudding will keep for 3 days in the refrigerator. It should be well wrapped in plastic wrap.

Can You Substitute Real Whipped Cream Instead Of Cool Whip In Recipes?

To use real whipped cream instead of Cool Whip, you will need to add a stabilizing ingredient to the whipped cream, so that it holds its shape after being added to the recipe. This is done by making a stabilized whipped cream with gelatin.

What Is The Difference Between Sweetened Condensed Milk and Evaporated Milk?

The difference is sugar. Evaporated milk has no added sugar to it so it’s not sweet. Sweetened condensed milk has been sweetened with sugar and is thick and delicious.

Homemade Banana Pudding Recipe

I’ve actually been knocking around the idea of making a homemade banana pudding, but are people still into pudding? I love pudding, no that’s not true. I do not usually eat chocolate pudding, or chocolate ice cream actually; Cade loooooves it.

What do you all think? Would you like to learn how to make banana pudding from scratch? I’ve created a homemade banana pudding recipe for our banana cream pie. It is dreamy!

In the meantime, indulge in this Paula Deen Banana Pudding Recipe! It is pure comfort food in dessert form! There’s a reason it is served at almost every restaurant in the South…it’s heavenly.

Box Pudding Recipes

Banana Recipes
Servings: 24

Prep Time: 15 minutes

1 hour

Total Time: 1 hour 15 minutes

Description

Paula Deen’s Not Yo Momma’s Banana Pudding is a fluffy mixture of creamy pudding and whipped cream with cream cheese and sweetened condensed milk.

Cook ModePrevent your screen from going dark

Line a 9×13” pan with 1 bag of cookies and top with bananas.

2 Bags Cookies, 6 Bananas

In a bowl, whisk together the pudding and milk. Set aside.

1 Box Pudding Mix, 2 Cups Milk

In another bowl, using a handheld mixer beat the cream cheese and sweetened condensed milk until smooth.

8 oz Cream Cheese, 14 oz Sweetened Condensed Milk

Fold the Cool Whip into the cream cheese mixture.

12 oz Cool Whip

Fold the cream cheese mixture into the pudding mixture and spread over the bananas.

Cover with the last bag of cookies and refrigerate for 1 hour or up to overnight.

2 Bags Cookies

This will keep for about 3 days. Wrap tightly with plastic and store in the refrigerator.

Serving: 0.5CupCalories: 306kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 24mgSodium: 279mgPotassium: 220mgFiber: 2gSugar: 17gVitamin A: 263IUVitamin C: 3mgCalcium: 81mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes

Cuisine: American
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Sweet Basil

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November 11, 2023
Cantaloupe Smoothie | Kitchen Nostalgia

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Cantaloupe Smoothie | Kitchen Nostalgia

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"PageView");</script></p> <p>[ad_2]</p> <p> dieTTaste<br /> <br /><a href="https://www.kitchennostalgia.com/breakfast/banana-nut-muffins.html?utm_source=rss&utm_medium=rss&utm_campaign=banana-nut-muffins">Source link </a></p> </div> <div style="margin-top:var(--wp--preset--spacing--40);" class="wp-block-post-date has-small-font-size"><time datetime="2023-01-21T13:44:24-08:00"><a href="https://reportwire.org/banana-nut-muffins-kitchen-nostalgia/">January 21, 2023</a></time></div> </div> </li><li class="wp-block-post post-67900 post type-post status-publish format-standard has-post-thumbnail hentry category-family-parenting tag-banana tag-bottle tag-eye tag-fangs tag-food tag-gastronomy tag-googly tag-string-cheese tag-yogurt"> <div class="wp-block-group alignfull has-global-padding is-layout-constrained wp-block-group-is-layout-constrained" style="padding-top:var(--wp--preset--spacing--60);padding-bottom:var(--wp--preset--spacing--60)"> <figure style="aspect-ratio:3/2;" class="wp-block-post-featured-image"><a href="https://reportwire.org/parenting-101-fun-ideas-for-a-halloween-lunch/" target="_self" ><img src="https://reportwire.org/wp-content/uploads/https://bloximages.newyork1.vip.townnews.com/thesuburban.com/content/tncms/assets/v3/editorial/0/b7/0b7e63a8-0d5c-11eb-890b-bfeab5b9b694/5f85b26146c32.image.jpg?crop=339,339,85,0&resize=200,200&order=crop,resize" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Parenting 101: Fun ideas for a Halloween lunch" style="width:100%;height:100%;object-fit:cover;" decoding="async" loading="lazy" /></a></figure> <h2 class="wp-block-post-title has-x-large-font-size"><a href="https://reportwire.org/parenting-101-fun-ideas-for-a-halloween-lunch/" target="_self" >Parenting 101: Fun ideas for a Halloween lunch</a></h2> <div class="entry-content alignfull wp-block-post-content has-medium-font-size has-global-padding is-layout-constrained wp-block-post-content-is-layout-constrained"><p> [ad_1]</p> <p></p> <div id="article-body" itemprop="articleBody"> <meta itemprop="isAccessibleForFree" content="true"/></p> <p>Spookify your child’s lunchbox with these fun ideas for a Halloween lunch.</p> <p>Use cookie cutters to make fun shapes in sandwiches, cheese and cold cut slices, and even mini pizzas. Cookie cutters can also be festive dividers for different munchies.</p> <p>Buy icing or googly eyes and stick them on everything, from fruit to juice boxes to dips and more. Olives also make for great “eyes.”</p> <p>Mummify items: wrap drinkable yogurt bottles, bananas or string cheese in gauze.</p> <p>Little plastic fangs and spiders are fun too – just make sure they’re not accidentally eaten!</p> </p></div> <p>[ad_2]</p> <p><a href="https://www.thesuburban.com/blogs/parenting_101/parenting-101-fun-ideas-for-a-halloween-lunch/article_77feb6c8-0d5b-11eb-93ac-274e3c1209be.html">Source link </a></p> </div> <div style="margin-top:var(--wp--preset--spacing--40);" class="wp-block-post-date has-small-font-size"><time datetime="2022-10-28T05:00:00-07:00"><a href="https://reportwire.org/parenting-101-fun-ideas-for-a-halloween-lunch/">October 28, 2022</a></time></div> </div> </li><li class="wp-block-post post-71411 post type-post status-publish format-standard has-post-thumbnail hentry category-cooking tag-banana tag-custard tag-easy tag-from-scratch tag-homemade tag-how-to tag-nilla tag-no-bake tag-old-fashioned tag-pie tag-popular tag-pudding tag-southern tag-vanilla tag-wafers"> <div class="wp-block-group alignfull has-global-padding is-layout-constrained wp-block-group-is-layout-constrained" style="padding-top:var(--wp--preset--spacing--60);padding-bottom:var(--wp--preset--spacing--60)"> <figure style="aspect-ratio:3/2;" class="wp-block-post-featured-image"><a href="https://reportwire.org/homemade-banana-pudding-kitchen-nostalgia/" target="_self" ><img src="https://reportwire.org/wp-content/uploads/2015/05/homemade-banana-pudding1-w.jpg" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="Homemade Banana Pudding | Kitchen Nostalgia" style="width:100%;height:100%;object-fit:cover;" decoding="async" loading="lazy" /></a></figure> <h2 class="wp-block-post-title has-x-large-font-size"><a href="https://reportwire.org/homemade-banana-pudding-kitchen-nostalgia/" target="_self" >Homemade Banana Pudding | Kitchen Nostalgia</a></h2> <div class="entry-content alignfull wp-block-post-content has-medium-font-size 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