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Tag: bananas

  • In his national address, President Trump claimed he’s bringing prices down. Here’s what the data shows.

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    After nearly two months without new consumer price data, the Bureau of Labor Statistics released its latest report Thursday, providing a glimpse at energy costs, food prices and other everyday expenses.

    According to the consumer price index, inflation slowed in November, with prices rising 0.2% over the 0.3% observed in September. (BLS could not collect October data because of the government shutdown.)

    Still, inflation remains stubbornly high. Compared with a year ago, consumer costs are up about 2.7%.

    Thursday’s report came just a day after President Donald Trump delivered a prime-time address from the White House in which he largely discussed affordability concerns, from housing costs to grocery prices, saying the U.S. is “poised for an economic boom.”

    “The last administration and their allies in Congress looted our treasury for trillions of dollars, driving up prices and everything at levels never seen before. I am bringing those high prices down and bringing them down very fast.”

    In truth, of the 11 everyday costs tracked month to month by the consumer price index, only five have decreased since January.

    Here’s a closer look at the president’s claims and how prices are changing, or not, during his second term in office.

    To see the average U.S. price of a specific good, click on the drop-down arrow below and select the item you wish to view.

    Eggs

    In the wake of all-time highs set earlier this year, egg prices have collapsed in recent months.

    That downward trend continued in November, with the price dropping a whopping 63 cents from September and settling at $2.86 per dozen. It’s the first time since June 2024 that the average nationwide price for a dozen large Grade A eggs registered below the $3 mark.

    This steep drop-off in prices is a result of a declining number of bird flu cases in commercial and backyard flocks. In the first two months of 2025, tens of millions of birds were affected by highly pathogenic avian influenza across 39 states, according to U.S. Department of Agriculture data. With entire flocks culled to prevent the spread of the virus, the egg supply was strained, leading to shortages in stores and record costs for consumers.

    Following another spike in cases in the early fall, the number of new infections appears to be subsiding again, with less than 2 million U.S. birds affected in the past two months. More notably, zero outbreaks among egg-laying chickens have been reported in November and December.

    Consequently, costs are “falling rapidly” as highlighted by Trump in his prime-time address earlier this week.

    “The price of eggs is down 82% since March, and everything else is falling rapidly. And it’s not done yet, but boy are we making progress. Nobody can believe what’s going on.”

    While egg prices have dropped considerably from March’s record high of $6.23 per dozen, the difference of roughly $3.37 from March to November represents a 54% decrease — not the 82% cited by the president.

    In a statement given to the Tribune, a White House official clarified that he was referring to wholesale costs, not retail prices.

    Milk

    The cost of milk also saw a measurable decrease from the previous month, falling 13 cents.

    A gallon of fresh, fortified whole milk is now priced at $4.00 — that’s 2.5% less than it was in December 2024, before Trump took office.

    Bread

    The average price of white bread fell in November to $1.79 per pound, marking a three-year low for the pantry staple. Time for bread pudding, anyone?

    Bananas

    The cost of bananas fell slightly from September’s all-time highs, dropping just a fraction of a cent to $0.66 per pound in November.

    Recent price inflation is likely a byproduct of the president’s trade war, with tariffs imposed on the country’s top banana suppliers like Guatemala, Ecuador, Costa Rica, Colombia, Honduras and Mexico — all of which are currently subject to an import tax of at least 10%.

    But in mid-November, Trump took action to combat rising grocery costs, announcing that some agricultural products would be exempt from tariffs due to “current domestic demand for certain products” and “current domestic capacity to produce certain products.”

    Both fresh and dried bananas were among the listed exemptions, indicating that lower prices may be around the corner.

    Oranges

    No data on orange prices was available for November.

    However, in September, the cost of navel oranges was listed at $1.80 per pound, less than a cent shy of record highs and nearly 18% more than they were at the start of the Trump administration.

    Drastically low domestic orange production combined with steep tariffs on foreign growers have been helping to push costs skyward. But, as with bananas, oranges are now exempt from most reciprocal tariffs.

    Tomatoes

    As of November, the cost of field-grown tomatoes was $1.83 per pound. That price is 8 cents lower than the previous month of data and down roughly 12% since Trump took power.

    The change is somewhat abnormal given the growing season, as prices typically rise in the fall and peak in the early winter months, and could be attributable to the Trump administration’s recent course reversal on many of its tomato tariffs.

    Chicken

    The cost of fresh, whole chicken fell for a fourth consecutive month, to $2.04 per pound — its lowest price in a year.

    Rising feed costs and the effects of bird flu on the poultry supply chain have driven persistently higher prices, but with the number of cases dropping again, we could see lower prices in the new year.

    Still, the average cost is only about 2 cents less than it was when President Joe Biden left the White House.

    Ground beef

    Ground beef is getting more expensive.

    After shoppers saw some relief in September from climbing costs, the price of ground beef jumped another 18 cents.

    Rising costs can be attributed to a confluence of factors. The U.S. cattle inventory is the lowest it’s been in almost 75 years, and severe drought in parts of the country has further reduced the feed supply, per the USDA. Additionally, steep tariff rates on top beef importers also played a part in higher prices stateside, but as of Nov. 13 high-quality cuts, processed beef and live cattle are exempt from most countries’ levies.

    Still, since the change of administrations, ground beef costs have ballooned by 18% — translating to $1 per pound price increases at the grocery store.

    As of November, a pound of 100% ground beef chuck would set you back about $6.50.

    Electricity

    Electric costs have also been steadily rising.

    At approximately 19 cents per kilowatt-hour, the current price of electricity is a fraction of a cent off August’s high. According to the U.S. Energy Information Administration, the average American household uses 899 kWh every four weeks, translating to a monthly bill of about $170.

    Thankfully, the White House appears to be working to mitigate mounting costs. In his presidential address, Trump claimed that within the next 12 months his administration will have opened 1,600 new electrical generating plants.

    “Prices on electricity and everything else will fall dramatically,” Trump said.

    For many Americans, relief is needed. Since last December, the average price of electricity per kilowatt-hour has increased more than 7%.

    Gasoline

    Declining gas prices were another highlight of Trump’s Wednesday night remarks.

    The cost of gasoline has tumbled from the record-setting prices Americans saw three summers ago under Biden, and just last month, the price at the pump dropped more than 10 cents per gallon.

    “On day one I declared a national energy emergency,” Trump said. “Gasoline is now under $2.50 a gallon in much of the country. In some states, it by the way, just hit $1.99 a gallon.”

    According to the latest CPI data, the average nationwide cost for a gallon of regular unleaded gasoline is $3.23. And though prices are noticeably lower than they were two to three years ago, that average remains higher than it was just a year ago and up nearly 3% during the Trump presidency.

    Prices in Chicago, meanwhile, are about the same month-over-month, costing an average of $3.29 per gallon, according to EIA data.

    Natural gas

    Bucking its previous downward trend, piped utility gas, or natural gas, is another expense that’s climbing. The nationwide cost jumped 3 cents in November, landing at $1.64 per therm.

    On average, Americans are paying close to 8% more to heat their homes, ovens and stovetops than when Biden left office. Year-over-year, that gap is even more drastic: a roughly 10% change or difference of 15 cents per therm.

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    Claire Malon

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  • Weekly Meal Plan Sep 29, 2025

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    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Soft and Chewy Banana Chocolate Chip Cookies

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It’s your favorite quick bread in cookie form!

    The other day, a neighbor posted on Facebook that she had some ripe bananas that she was going to throw away unless someone wanted them. And then I sprinted to her door! Ok, just kidding, but never ever, under any circumstances, should ripe bananas be thrown away! I’ll take them all!

    I’d use them to make these amazing banana cookies, and if there are any left over, I’d make a loaf of our perfect banana bread! Oh shoot, but what about our banana bundt cake?! We can’t forget about that one! Needless to say, don’t throw away the bananas!!

    a large golden baked banana cookie with chocolate cips sitting on a brown piece of parchment paper surrounded by more cookies

    Ingredients for Banana Bread Cookies

    • Shortening: Creates a tender, softer texture and helps the cookies hold their shape without spreading too much.
    • Unsalted Butter: Adds rich flavor, moisture, and contributes to slight spreading and a crispy edge.
    • Brown Sugar: Adds sweetness, moisture, and chewiness thanks to its molasses content.
    • Sugar: Balances sweetness and contributes to crisp edges and spreading
    • Eggs: Bind the dough, provide structure while also helping with leavening
    • All Purpose Flour: Provides the structure for the cookies.
    • Baking Soda: Neutralizes acidity (from brown sugar and banana) and encourages browning/spread.
    • Baking Powder: Provides lift and helps keep cookies light and soft and not dense.
    • Salt: Enhances all the flavors and balances sweetness.
    • Banana: Adds natural sweetness and banana flavor, moisture, and a soft, tender texture while also reducing need for extra fat.
    • Vanilla Extract: Rounds out and enhances the flavor of the dough.
    • Chocolate Chips: Add rich bursts of chocolate, balancing the sweetness of the banana cookie base.
    all the ingredients for chewy banana cookies with chocolate chips in separate small bowls all the ingredients for chewy banana cookies with chocolate chips in separate small bowls

    Shortening and Butter??

    Carrian CheneyCarrian Cheney

    Yes, I know this is a little unusual but it just works in this recipe! Shortening helps with structure, while butter keeps flavor and tenderness. You can use all shortening or all butter, but I really prefer the combo of the two!

    My mom made these growing up with only shortening and only white sugar. My adaptations are what work for our household but you can do it however you like.

    How to Make Banana Cookies with Chocolate Chips

    1. Prep: Preheat the oven to 350 degrees F.
    2. Cream: Add the shortening, butter and sugars to the bowl of a stand mixer and cream until light and fluffy. Add the eggs and vanilla and mix again.
    3. Whisk: Add all the dry ingredients to a separate bowl and whisk everything together.
    4. Combine: Alternating between the flour mixture and the mashed bananas, add them to the wet ingredients and mix everything together. Add the chocolate chips with the last addition of dry ingredients and fold them in.
    5. Bake: Scoop the cookie dough onto baking sheets lined with parchment paper and bake for 10-12 minutes.
      • NOTE: If you have the time, stick the cookie dough in the fridge while you clean up and then bake them. That will help them be a little fluffier.
    a large mixing bowl full of banana chocolate chip cookie dough being mixed with a wooden spoona large mixing bowl full of banana chocolate chip cookie dough being mixed with a wooden spoon

    Can I Use Frozen Bananas?

    Yes, but I prefer fresh ripe/slightly overripe bananas for the right cookie texture. If you have frozen bananas to use though, definitely use them! Let them thaw completely and then drain the juices that are released. Then add them to the recipe as instructed.

    How to Avoid Flat Cookies

    It is important to beat the sugars and butter for at least 1 minute to change the sugar structure, allowing for a fluffier cookie.

    Refrigeration will set the dough more firm leading to less spreading.

    a banana chocolate chip cookie with a bite taken out of it topped with melty chocolate chipsa banana chocolate chip cookie with a bite taken out of it topped with melty chocolate chips

    Variations

    If you are a nut lover, this recipe would be extra tasty with some chopped walnuts or pecans added. You could also use milk chocolate chips or even white chocolate chips.

    Storage Tips

    Leftover cookies can be stored at room temperature in an airtight container and they will keep for up to 5 days. If you want them to last a little longer, they freeze really well. Place them in a freezer-safe container with parchment paper in between layers. They will keep for up to 3 months.

    a banana chocolate chip cookie with a bite taken out of it so you can see the cross section of the cookiea banana chocolate chip cookie with a bite taken out of it so you can see the cross section of the cookie

    At the end of the day, these banana chocolate chip cookies are proof that the simplest ingredients can turn into something truly special. They are a dreamy twist on a classic…soft, cozy, and just sweet enough to feel like a treat without being over the top.

    Whether you’ve got a few ripe bananas on the counter or little hands eager to help in the kitchen, this recipe is one you’ll come back to again and again. Bake a batch, pour some cold milk, and enjoy the kind of everyday magic that only comes with a batch of homemade cookies.

    Watch This Video to See How These Cookies are Made…

    Our Favorite Ways to Use Ripe Bananas…

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    • Preheat the oven to 350 degrees F.

    • Cream together the shortening, butter and sugars for 1 ½ minutes on medium high speed. Add the eggs and vanilla and mix to combine.

      ⅓ Cup Shortening, ⅓ Cup Unsalted Butter, ⅔ Cup Brown Sugar, ⅓ Cup Sugar, 2 Eggs, 1 teaspoon Vanilla Extract

    • Whisk together all the dry ingredients.

      2 Cups Flour, ¾ teaspoon Baking Soda, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt

    • Add the dry ingredients alternately with the bananas to the creamed sugar mixture. On the last addition, add both flour and banana along with the chocolate chips and gently fold together.

      1 Cup Banana, 2 Cups Chocolate Chips

    • Scoop onto a baking sheet lined with parchment paper or a silpat and bake for 10-12 minutes. Or place in the fridge in the bowl or already scooped on baking sheets while you clean up and then bake. This allows the cookies to not spread as much, but is totally optional.

    I have found that the cookies stay softer, and fluffier longer with the addition of shortening. My mom made these with all shortening, but I prefer all butter or half and half. 

    Serving: 1cookie, Calories: 245kcal, Carbohydrates: 29g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 22mg, Sodium: 93mg, Potassium: 185mg, Fiber: 2g, Sugar: 17g, Vitamin A: 112IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Do Fruits and Vegetables Boost Our Mood?  | NutritionFacts.org

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    A randomized controlled trial investigates diet and psychological well-being.

    “Psychological health can be broadly conceptualized as comprising 2 key components: mental health (i.e., the presence of absence of mental health disorders such as depression) and psychological well-being (i.e., a positive psychological state, which is more than the absence of a mental health disorder,” and that is the focus of an “emerging field of positive psychology [that] focuses on the positive facts of life, including happiness, life satisfaction, personal strengths, and flourishing.” This may translate to physical “benefits of enhanced well-being, including improvements in blood pressure, immune competence, longevity, career success, and satisfaction with personal relationships.”

    What is “The Contribution of Food Consumption to Well-Being,” the title of an article in Annals of Nutrition & Metabolism? Studies have “linked the consumption of fruits and vegetables with enhanced well-being.” A systematic review of research found evidence that fruit and vegetable intake “was associated with increased psychological well-being.” Only an association?

    There is “a famous criticism in this area of research—namely, that deep-down personality or family upbringing might lead people simultaneously to eat in a healthy way and also to have better mental well-being, so that diet is then merely correlated with, but incorrectly gives the appearance of helping to cause, the level of well-being.” However, recent research circumvented this problem by examining if “changes in diet are correlated with changes in mental well-being”—in effect, studying the “Evolution of Well-Being and Happiness After Increases in Consumption of Fruit and Vegetables.” As you can see below and at 1:37 in my video Fruits and Vegetables Put to the Test for Boosting Mood, as individuals began eating more fruits and veggies, there was a straight-line increase in their change in life satisfaction over time.

    “Increased fruit and vegetable consumption was predictive of increased happiness, life satisfaction, and well-being. They were up to 0.24 life-satisfaction points (for an increase of 8 portions a day), which is equal in size to the psychological gain of going from unemployment to employment.” (My Daily Dozen recommendation is for at least nine servings of fruits and veggies a day.)

    That study was done in Australia. It was repeated in the United Kingdom, and researchers found the same results, though Brits may need to bump up their daily minimum consumption of fruits and vegetables to more like 10 or 11 servings a day.

    As researchers asked in the title of their paper, “Does eating fruit and vegetables also reduce the longitudinal risk of depression and anxiety?” Improved well-being is nice, but “governments and medical authorities are often interested in the determinants of major mental ill-health conditions, such as depression and high levels of anxiety, and not solely in a more typical citizen’s level of well-being”—for instance, not just life satisfaction. And, indeed, using the same dataset but instead looking for mental illness, researchers found that “eating fruit and vegetables may help to protect against future risk of clinical depression and anxiety,” as well.

    A systematic review and meta-analysis of dozens of studies found “an inverse linear association between fruit or vegetable intake and risk of depression, such that every 100-gram increased intake of fruit was associated with a 3% reduced risk of depression,” about half an apple. Yet, “less than 10% of most Western populations consume adequate levels of whole fruits and dietary fiber, with typical intake being about half of the recommended levels.” Maybe the problem is we’re just telling people about the long-term benefits of fruit intake for chronic disease prevention, rather than the near-immediate improvements in well-being. Maybe we should be advertising the “happiness’ gains.” Perhaps, but we first need to make sure they’re real.

    We’ve been talking about associations. Yes, “a healthy diet may reduce the risk of future depression or anxiety, but being diagnosed with depression or anxiety today could also lead to lower fruit and vegetable intake in the future.” Now, in these studies, we can indeed show that the increase in fruit and vegetable consumption came first, and not the other way around, but as the great enlightenment philosopher David Hume pointed out, just because the rooster crows before the dawn doesn’t mean the rooster caused the sun to rise.

    To prove cause and effect, we need to put it to the test with an interventional study. Unfortunately, to date, many studies have compared fruit to chocolate and chips, for instance. Indeed, study participants randomized to eat fruit showed significant improvements in anxiety, depression, fatigue, and emotional distress, which is amazing, but that was compared to chocolate and potato chips, as you can see below and at 4:26 in my video. Apples, clementines, and bananas making people feel better than assorted potato chips and chunky chocolate wafers is not exactly a revelation.

    This is the kind of study I’ve been waiting for: a randomized controlled trial in which young adults were randomized to one of three groups—a diet-as-usual group, a group encouraged to eat more fruits and vegetables, or a third group given two servings of fruits and vegetables a day to eat in addition to their regular diet. Those in the third group “showed improvements to their psychological well-being with increases in vitality, flourishing, and motivation” within just two weeks. However, simply educating people to eat their fruits and vegetables may not be enough to reap the full rewards, so perhaps greater emphasis needs to be placed on providing people with fresh produce—for example, offering free fruit for people when they shop. I know that would certainly make me happy!

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    Michael Greger M.D. FACLM

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  • Weekly Meal Plan Sep 8, 2025

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    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Is Moringa the Most Nutritious Food?  | NutritionFacts.org

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    Does the so-called miracle tree live up to the hype?

    Moringa (Moringa oleifera) is a plant commonly known as the “miracle” tree due to its purported healing powers across a spectrum of diseases. If “miracle” isn’t hyperbolic enough for you, “on the Internet,” it’s also known as “God’s Gift to Man.” Is moringa a miracle or just a mirage? “The enthusiasm for the health benefits of M. oleifera is in dire contrast with the scarcity of strong experimental and clinical evidence supporting them. Fortunately, the chasm is slowly being filled.” There has been a surge in scientific publications on moringa. In just the last ten years, the number of articles is closer to a thousand, as shown here and at 1:02 in my video The Benefits of Moringa: Is It the Most Nutritious Food?.

    What got my attention was the presence of glucosinolates, compounds that boost our liver’s detoxifying enzymes. I thought they were only found in cruciferous vegetables, such as cabbage, broccoli, kale, collards, and cauliflower. Still, it turns out they’re also present in the moringa family, with a potency comparable to broccoli. But rather than mail-ordering exotic moringa powder, why not just eat broccoli?Is there something special about moringa?

    “Moringa oleifera has been described as the most nutritious tree yet discovered,” but who eats trees? Moringa supposedly “contains higher amounts of elemental nutrients than most conventional vegetable sources,” such as featuring 10 times more vitamin A than carrots, 12 times more vitamin C than oranges, 17 times more calcium than milk, 15 times more potassium than bananas, 25 times more iron than spinach, and 9 times more protein than yogurt, as shown here and at 2:08 in my video
    Sounds impressive, but first of all, even if this were true, it is relevant for 100 grams of dry moringa leaf, which is about 14 tablespoons, almost a whole cup of leaf powder. Researchers have had trouble getting people to eat even 20 grams, so anything more would likely “result in excessively unpleasant taste, due to the bitterness of the leaves.”

    Secondly, the nutritional claims in these papers are “adapted from Fuglie,” which is evidently a lay publication. If you go to the nutrient database of the U.S. Department of Agriculture, and enter a more reasonable dose, such as the amount that might be in a smoothie, about a tablespoon, for instance, a serving of moringa powder has as much vitamin A as a quarter of one baby carrot and as much vitamin C as one one-hundredth of an orange. So, an orange has as much vitamin C as a hundred tablespoons of moringa. A serving of moringa powder has the calcium of half a cup of milk, the potassium of not fifteen bananas but a quarter of one banana, the iron of a quarter cup of spinach, and the protein of a third of a container of yogurt, as seen below and at 3:15 in my video. So, it may be nutritious, but not off the charts and certainly not what’s commonly touted. So, again, why not just eat broccoli?

    Moringa does seem to have anticancer activity—in a petri dish—against cell lines of breast cancer, lung cancer, skin cancer, and fibrosarcoma, while tending to leave normal cells relatively alone, but there haven’t been any clinical studies. What’s the point in finding out that “Moringa oleifera extract enhances sexual performance in stressed rats,” as one study was titled?

    Studies like “Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women” started to make things a little interesting. When researchers were testing the effects of a tablespoon of moringa leaf powder once a day for three months on antioxidant status, they saw a drop in oxidative stress, as one might expect from eating any healthy plant food. However, they also saw a drop in fasting blood sugars from prediabetic levels exceeding 100 to more normal levels. Now, that’s interesting. Should we start recommending a daily tablespoon of moringa powder to people with diabetes, or was it just a fluke? I’ll discuss the study “Moringa oleifera and glycemic [blood sugar] control: A review of the current evidence” next.

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    Michael Greger M.D. FACLM

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  • Weekly Meal Plan Nov 11, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Banana Bars with Cream Cheese Frosting

    Banana Bars with Cream Cheese Frosting

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    If you’ve got ripe bananas, you’ll definitely want to make these banana bars.

    Soft, moist and delicious, this recipe is packed with banana and pecan flavor and topped with my favorite buttery cream cheese frosting.

    banana bars on a platebanana bars on a plate

    This recipe has been sponsored by Challenge Butter.

    • They have lots of banana flavor and topped with my absolute favorite cream cheese frosting recipe.
    • Butter gives the perfect texture, while bananas keep them moist.
    • They’re easy to make and use basic staple ingredients.
    • They keep well, and banana bars can be frozen.
    flour , sugar , baking soda , cinnamon , pecans in bowls with bananas , eggs , lemon , milk and butter with labels to make Banana Bars with Cream Cheese Frostingflour , sugar , baking soda , cinnamon , pecans in bowls with bananas , eggs , lemon , milk and butter with labels to make Banana Bars with Cream Cheese Frosting

    What You Need To Make Banana Bars 

    Bananas: For best results, use brown bananas. Ripe bananas have lots of black spots and natural sugars. If the bananas are ripe and you’re not ready to bake, peel and freeze them.

    ButterUse high-quality unsalted butter, like Challenge butter. It is made from simple ingredients and creates the perfect crumb in these bars (and the best frosting).

    Dry Ingredients: All-purpose flour is the base, and sugar adds sweetness and creates a perfect texture.

    Add-ins: I love pecans with bananas, but feel free to replace them with walnuts or chopped slivered almonds. Mini chocolate chips can be used in place of nuts.

    Cream Cheese Frosting: Cream cheese and butter should be at room temperature for a smooth frosting. If desired, replace it with either coconut frosting or chocolate buttercream frosting.

    How to Make Banana Bars

    1. Mix dry ingredients in a bowl.
    2. Cream the butter & sugar in a separate bowl until fluffy. Add the bananas & remaining wet ingredients.
    3. Combine the wet and dry ingredients.
    4. Spread the batter into a baking pan and bake (recipe below).

    Cream Cheese Frosting

    1. Combine all ingredients except powdered sugar with a hand mixer (recipe below).
    2. Slowly mix in powdered sugar & milk as needed.
    3. Spread over cooled banana bars, cut, & serve.
    Banana Bars with Cream Cheese Frosting in the panBanana Bars with Cream Cheese Frosting in the pan

    Storing Banana Bars

    • Keep banana bars in a covered container in the fridge for up to 4 days.
    • Freeze portions on a baking sheet, wrap individually, and freeze for up to 4 weeks.
    • Make the bars ahead of time and freeze the whole sheet (uncut) wrapped in plastic for up to 1 month.
    • Unwrap and thaw at room temperature.

    Got Bananas?

    Did you make these Banana Bars with Cream Cheese Frosting? Leave us a comment and a rating below.

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    slice of Banana Bars with Cream Cheese Frosting with a bite taken outslice of Banana Bars with Cream Cheese Frosting with a bite taken out

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    Banana Bars with Cream Cheese Frosting

    Decadent banana bars with cream cheese frosting are a moist and tender dessert with a creamy sweet topping.

    Prep Time 20 minutes

    Cook Time 40 minutes

    Total Time 1 hour

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    To Make The Banana Bars

    • Preheat the oven to 350°F. Grease a 9×13 pan.

    • Mix flour, baking soda, cinnamon and salt in a bowl and set aside.

    • Cream butter and sugar with hand mixer until fluffy.

    • Add eggs, milk, mashed banana, & lemon juice. Mix well.

    • Stir the flour mixture and chopped nut into the wet mixture.

    • Spread into the prepared pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool completely.

    Cream Cheese Frosting

    • While the bars are cooling, beat cream cheese and butter with a hand mixer until fluffy. Mix in vanilla and a pinch of salt.

    • Add powdered sugar, a bit at a time, until incorporated. Spread over the banana bars and serve.

    Store Banana Bars in the fridge in an airtight container for up to 4 days. 

    Calories: 388 | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 288mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American
    plated slices of Banana Bars with Cream Cheese Frosting with a titleplated slices of Banana Bars with Cream Cheese Frosting with a title
    moist and decadent Banana Bars with Cream Cheese Frosting with writingmoist and decadent Banana Bars with Cream Cheese Frosting with writing
    Banana Bars with Cream Cheese Frosting and banana slices on top with a titleBanana Bars with Cream Cheese Frosting and banana slices on top with a title
    Banana Bars with Cream Cheese Frosting in the pan and plated with writingBanana Bars with Cream Cheese Frosting in the pan and plated with writing

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    Holly Nilsson

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  • Banana Pancakes

    Banana Pancakes

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    Banana pancakes are perfect for breakfast or brunch.

    This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.

    plated Banana Pancakes with syrup
    • They use simple ingredients—no pancake mix required.
    • They come out fluffy and moist.
    • Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.
    • Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
    buttermilk , baking powder and soda , eggs , vanilla , flour , brown sugar , salt , cinnamon and bananas to make Banana Pancakes with labels

    Ingredient Tips for Banana Pancakes

    Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

    Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

    Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

    Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

    Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

    How to Make Banana Pancakes

    1. Whisk dry ingredients together in a bowl.
    2. Combine wet ingredients in another bowl.
    3. Add the wet ingredients to the dry ingredients until just combined.
    4. Cook (recipe below).

    Serving Suggestions

    What’s a pancake party without assorted toppings?

    • Fresh fruit like strawberries, blueberries, fresh banana slices.
    • Peanut butter, Nutella, jam, or maple syrup.
    • Homemade granola, chopped nuts, or chocolate chips.
    Banana Pancakes with bananas and syrup being poured on

    Storing Pancakes

    Leftover pancakes store beautifully!

    Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

    More Breakfast Favorites

    Did you love these Banana Pancakes? Leave a rating and a comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    plated Banana Pancakes with syrup

    5 from 26 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Banana Pancakes

    These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    buy hollys book

    Prevent your screen from going dark

    • Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.

    • Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.

    • Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.

    • Preheat a large nonstick skillet or griddle to medium heat.

    • Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.

    • Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

    Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
    To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
    To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.

    Calories: 432 | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3g | Sugar: 17g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast
    Cuisine American
    light and fluffy Banana Pancakes with writing
    mouthwatering Banana Pancakes with a title
    pouring syrup over Banana Pancakes and close up photo with a title
    Banana Pancakes on a plate with a title

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    Holly Nilsson

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  • Weekly Meal Plan Sep 30, 2024

    Weekly Meal Plan Sep 30, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • The Final Word on ‘Love Island USA’ Season 6 With Kaylor | Death, Taxes, and Bananas

    The Final Word on ‘Love Island USA’ Season 6 With Kaylor | Death, Taxes, and Bananas

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    Johnny is joined by the sweetest islander from this season of Love Island USA, Kaylor Martin, to talk about what it has been like to come home to the mayhem, the status of her relationship with Aaron, how to move respectfully in Casa Amor, and so much more.

    Host: Johnny Bananas
    Guest: Kaylor Martin
    Producers: Sasha Ashall, Kevin Cureghian, and Milly Millhauser

    Subscribe: Spotify

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  • Cutting the Calorie-Rich-And-Processed Foods  | NutritionFacts.org

    Cutting the Calorie-Rich-And-Processed Foods  | NutritionFacts.org

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    We have an uncanny ability to pick out the subtle distinctions in calorie density of foods, but only within the natural range.

    The traditional medical view on obesity, as summed up nearly a century ago: “All obese persons are, alike in one fundamental respect,—they literally overeat.” While this may be true in a technical sense, it is in reference to overeating calories, not food. Our primitive urge to overindulge is selective. People don’t tend to lust for lettuce. We have a natural inborn preference for sweet, starchy, or fatty foods because that’s where the calories are concentrated.

    Think about hunting and gathering efficiency. We used to have to work hard for our food. Prehistorically, it didn’t make sense to spend all day collecting types of food that on average don’t provide at least a day’s worth of calories. You would have been better off staying back at the cave. So, we evolved to crave foods with the biggest caloric bang for their buck.

    If you were able to steadily forage a pound of food an hour and it had 250 calories per pound, it might take you ten hours just to break even on your calories for the day. But if you were gathering something with 500 calories a pound, you could be done in five hours and spend the next five working on your cave paintings. So, the greater the energy density—that is, the more calories per pound—the more efficient the foraging. We developed an acute ability to discriminate foods based on calorie density and to instinctively desire the densest.

    If you study the fruit and vegetable preferences of four-year-old children, what they like correlates with calorie density. As you can see in the graph below and at 1:52 in my video Friday Favorites: Cut the Calorie-Rich-And-Processed Foods, they prefer bananas over berries and carrots over cucumbers. Isn’t that just a preference for sweetness? No, they also prefer potatoes over peaches and green beans over melon, just like monkeys prefer avocados over bananas. We appear to have an inborn drive to maximize calories per mouthful. 

    All the foods the researchers tested in the study with four-year-old kids naturally had less than 500 calories per pound. (Bananas topped the chart at about 400.) Something funny happens when you start going above that: We lose our ability to differentiate. Over the natural range of calorie densities, we have an uncanny aptitude to pick out the subtle distinctions. However, once you start heading towards bacon, cheese, and chocolate territory, which can reach thousands of calories per pound, our perceptions become relatively numb to the differences. It’s no wonder since these foods were unknown to our prehistoric brains. It’s like the dodo bird failing to evolve a fear response because they had no natural predators—and we all know how that turned out—or sea turtle hatchlings crawling in the wrong direction towards artificial light rather than the moon. It is aberrant behavior explained by an “evolutionary mismatch.”

    The food industry exploits our innate biological vulnerabilities by stripping crops down into almost pure calories—straight sugar, oil (which is pretty much pure fat), and white flour (which is mostly refined starch). It also removes the fiber, because that effectively has zero calories. Run brown rice through a mill to make white rice, and you lose about two-thirds of the fiber. Turn whole-wheat flour into white flour, and lose 75 percent. Or you can run crops through animals (to make meat, dairy, and eggs) and remove 100 percent of the fiber. What you’re left with is CRAP—an acronym used by one of my favorite dieticians, Jeff Novick, for Calorie-Rich And Processed food.

    Calories are condensed in the same way plants are turned into addictive drugs like opiates and cocaine: “distillation, crystallization, concentration, and extraction.” They even appear to activate the same reward pathways in the brain. Put people with “food addiction” in an MRI scanner and show them a picture of a chocolate milkshake, and the areas that light up in their brains (as you can see below and at 4:15 in my video) are the same as when cocaine addicts are shown a video of crack smoking. (See those images below and at 4:18 in my video.) 

    “Food addiction” is a misnomer. People don’t suffer out-of-control eating behaviors to food in general. We don’t tend to compulsively crave carrots. Milkshakes are packed with sugar and fat, two of the signals to our brain of calorie density. When people are asked to rate different foods in terms of cravings and loss of control, most incriminated was a load of CRAP—highly processed foods like donuts, along with cheese and meat. Those least related to problematic eating behaviors? Fruits and vegetables. Calorie density may be the reason people don’t get up in the middle of the night and binge on broccoli.

    Animals don’t tend to get fat when they are eating the foods they were designed to eat. There is a confirmed report of free-living primates becoming obese, but that was a troop of baboons who stumbled across the garbage dump at a tourist lodge. The garbage-feeding animals weighed 50 percent more than their wild-feeding counterparts. Sadly, we can suffer the same mismatched fate and become obese by eating garbage, too. For millions of years, before we learned how to hunt, our biology evolved largely on “leaves, roots, fruits, and nuts.” Maybe it would help if we went back to our roots and cut out the CRAP. 

    A key insight I want to emphasize here is the concept of animal products as the ultimate processed food. Basically, all nutrition grows from the ground: seeds, sunlight, and soil. That’s where all our vitamins come from, all our minerals, all the protein, all the essential amino acids. The only reason there are essential amino acids in a steak is because the cow ate them all from plants. Those amino acids are essential—no animals can make them, including us. We have to eat plants to get them. But we can cut out the middlemoo and get nutrition directly from the Earth, and, in doing so, get all the phytonutrients and fiber that are lost when plants are processed through animals. Even ultraprocessed junk foods may have a tiny bit of fiber remaining, but all is lost when plants are ultra-ultraprocessed through animals.

    Having said that, there was also a big jump in what one would traditionally think of as processed foods, and that’s the video we turn to next: The Role of Processed Foods in the Obesity Epidemic.

    We’re making our way through a series on the cause of the obesity epidemic. So far, we’ve looked at exercise (The Role of Diet vs. Exercise in the Obesity Epidemic) and genes (The Role of Genes in the Obesity Epidemic and The Thrifty Gene Theory: Survival of the Fattest), but, really, it’s the food.

    If you’re familiar with my work, you know that I recommend eating a variety of whole plant foods, as close as possible to the way nature intended. I capture this in my Daily Dozen, which you can download for free here or get the free app (iTunes and Android). On the app, you’ll see that there’s also an option for those looking to lose weight: my 21 Tweaks. But before you go checking them off, be sure to read about the science behind the checklist in my book How Not to Diet. Get it for free at your local public library. If you choose to buy a copy, note that all proceeds from all of my books go to charity. 

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    Michael Greger M.D. FACLM

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  • Banana Boats – Our Favorite Campfire Recipe – Oh Sweet Basil

    Banana Boats – Our Favorite Campfire Recipe – Oh Sweet Basil

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    Banana boats are a campfire recipe from my childhood! Warm fire-roasted bananas topped with marshmallows and chocolate chips with the whole family sitting around the campfire laughing and making memories. It just doesn’t get much better than that!

    Discover the simple steps to creating delicious and decadent campfire banana boats, filled with your choice of toppings. We are sharing photos of all our favorite creations to inspire your minds and tastebuds. We can’t wait for you to enjoy this tasty summer dessert!

    a campfire banana boat stuffed with mini marshmallows and mini chocolate chips ready to be wrapped up and roasted on the fire.
    Original Banana Boat

    Saved By Banana Boats

    Childhood is really hard.

    It’s wonderful for sure and if you’re like me you have a little inner ache to climb your way back to it. But there’s a lot of growing pains, literally and figuratively to endure. Thankfully we had our camping trips and lake visits that smoothed out any roughness of life.

    And banana boats.

    We had many banana boats.

    Who thought up such a magical creation and let children’s hearts fly free with the unwrapping of a simple piece of aluminum foil and charred banana?

    Growing up we only did chocolate chips and marshmallows, but all these years later we’ve got a plethora of talented kids to lead us to new adventures, even with this classic camping dessert.

    a photo of a banana sitting in crumpled foil, split down the middle and filled with chopped up Reese's peanut butter cups, gooey marshmallows and topped with peanut butter sauce and hot fudge.a photo of a banana sitting in crumpled foil, split down the middle and filled with chopped up Reese's peanut butter cups, gooey marshmallows and topped with peanut butter sauce and hot fudge.
    Reese’s Banana Boat

    What is a Banana Boat?

    A banana boat is like a s’more and a banana split fell in love and had a baby. It takes a few things from each parent and is perfect! Banana boats consist of bananas sliced down the middle, stuffed with yummy toppings like marshmallows, chocolate chips, nuts, m&m’s, caramel, etc. and then wrapped in foil and cooked over the campfire. It is a favorite campfire recipe of ours!

    a photo of a strawberry shortcake banana boat sitting in parchment paper and foila photo of a strawberry shortcake banana boat sitting in parchment paper and foil
    Strawberry Shortcake Banana Boat

    What is the Difference Between Banana Boat and a Banana Split?

    A banana boat does not have any ice cream in it and is cooked over campfire or on a grill. It does have many of the same flavors and joy that a banana split brings though! In fact, we even made a banana split inspired banana boat for this photo shoot which can be seen below. Banana boats are a fun alternative for a campfire dessert rather than s’mores.

    a photo of a roasted banana boat topped with banana split inspired toppings - strawberries and chocolate chipsa photo of a roasted banana boat topped with banana split inspired toppings - strawberries and chocolate chips
    Banana Split Banana Boat

    Ingredients for Banana Boats

    The ingredients list for banana boats are simple…bananas and whatever toppings you want to put on them. I will share a section below for all the toppings we’ve tried. You can really let your imagination and taste buds run wild on this one!

    a photo of a charred banana boat sitting on a piece of foil and filled with gooey marshmallows and melty chocolate chips.a photo of a charred banana boat sitting on a piece of foil and filled with gooey marshmallows and melty chocolate chips.
    Original Banana Boat

    How to Make Banana Boats Campfire Recipe

    Making a banana boat campfire recipe successfully isn’t rocket science, but I have found a few tips that will help them turn out perfectly every time.

    1. Hold a ripe banana in the palm of your hand and slice into it with a paring knife down through the banana but not through the peel on the back side.
    2. Gently open the peel and spread open the banana. Stuff it with all the toppings you desire and then wrap the banana in foil loosely but make sure it is sealed.
    3. Using tongs, place the wrapped banana boat into the coals of a fire or on a grate over the top of a fire and let it roast.
      • PRO TIP: Campfire banana boats can also be cooked in the oven or on the grill if you are just sticking around the house. In the oven, bake them at 350 degrees for about 10 minutes. Heat on the grill for about 10 minutes over medium-high heat.
    4. If you gently squeeze the wrapped bananas they should feel squishy. Nothing needs to be cooked, you just want the toppings to melt and get gooey. They shouldn’t need too long to be ready. Be careful to not scorch the bananas.
    5. Carefully unwrap the foil. It will be quite hot and beware of steam when you open the foil. Use a fork or spoon to scoop out bites of banana with toppings you added.
    a photo of several cooked banana boats topped with different toppingsa photo of several cooked banana boats topped with different toppings

    Banana Boat Toppings:

    My basic equation for creating an impeccable banana boat is…

    melty/gooey + crunchy + sweet = just right

    You can let the kids run wild with this! My kiddos have made the most amazing creations and they have so fun much getting their culinary creative juices flowing. Here are some ideas for toppings:

    • Graham Crackers
    • Peanut Butter
    • M&Ms (all varieties)
    • Caramel Sauce
    • Candy Bars
    • Vanilla Wafers
    • Pretzels
    • Nutella
    • Berries and Cream
    • Biscoff
    • Reese’s Pieces and Cups
    • Chocolate Sauce
    • White Chocolate Chips
    • Chopped Fruit
    • Oreos
    • Butterscotch Chips
    • Chopped Nuts – Pecans, Walnuts, Peanuts, Almonds

    Our Banana Boat Dessert Creations

    When we decided to experiment with different campfire banana boat toppings, we let everyone get creative. These are the 9 different concoctions we created:

    • Original: mini marshmallows and mini chocolate chips
    • Samoa: coconut flakes, chocolate sauce, caramel sauce, crushed Nilla Wafers
    • Strawberry Shortcake: diced fresh strawberries, crushed Nilla Wafers, and whipped cream
    • Banana Split: diced fresh strawberries, chocolate sauce and chopped peanuts
    • Reese’s: chopped Reese’s Peanut Butter Cups, mini chocolate chips, chocolate sauce and peanut butter
    • Biscoff Crumb: crushed Biscoff cookies, Biscoff spread, and mini marshmallows
    • Berry Crisp: mixed berries and berry crisp topping
    • Almond Joy: almonds, chocolate sauce, and coconut flakes
    • Peach Crisp: diced peaches and peach crisp topping

    The Biscoff crumb ended up being my favorite which totally surprised me!

    a photo of a samoa inspired campfire banana boat topped with caramel, coconut and chocolate chips.a photo of a samoa inspired campfire banana boat topped with caramel, coconut and chocolate chips.
    Biscoff Crumb Banana Boat

    Move this campfire recipe right to the top of your list the next time you are camping or headed up the canyon for a bonfire! You can go ahead and sail that campfire banana boat right into my belly!

    a photo of two banana boats one topped with diced strawberries, whipped cream and crumbled cookies and the other topped with chopped Reese's peanut butter cups and peanut butter saucea photo of two banana boats one topped with diced strawberries, whipped cream and crumbled cookies and the other topped with chopped Reese's peanut butter cups and peanut butter sauce

    More Mouth-watering Summer Fruit Desserts:

    Servings: 2

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Prevent your screen from going dark

    • Take a banana with its peel still on and cut it down the middle (carefully along the concave side) making sure to not cut through to the other side but go half into the banana so you can open it.

      2 Bananas

    • Pull the peel and banana slightly apart and stuff the chocolate and mini marshmallows (or other fillings, see note) into the center of the banana.

      1/4 Cup Milk Chocolate Chips, 16 Mini Marshmallows

    • Wrap the banana back in its peel and then in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.

    • Unwrap banana and Enjoy!

    Additional toppings could include: graham crackers, berries and cream, Biscoff, Reese’s, chocolate sauce, caramel, white chocolate chips, sliced strawberries, whipped cream, etc.

    Serving: 1bananaCalories: 236kcalCarbohydrates: 47gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gTrans Fat: 0.04gCholesterol: 3mgSodium: 21mgPotassium: 423mgFiber: 4gSugar: 32gVitamin A: 126IUVitamin C: 10mgCalcium: 32mgIron: 1mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Recommended Products

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  • Carrot Banana Bread

    Carrot Banana Bread

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    While the ingredients may seem odd, the reviews speak for themselves.

    Carrot banana bread is the best of both worlds; an easy and moist banana bread filled with carrots, walnuts, and coconut.

    It’s a favorite way to use up overripe bananas.

    Carrot Banana Bread with coconut and walnut with butter

    Ingredients in Carrot Banana Bread

    This bread is the perfect marriage of banana bread and carrot cake.

    • Bananas and Carrots – bananas and carrots add sweetness, flavor, and lots of moisture to this bread.
    • Mayonnaise Mayonnaise is made of eggs and oil so while it may seem odd, it is the secret ingredient to a perfect loaf.
    • Flour – I use all purpose flour as the base of this recipe and a bit of baking soda to help it rise.
    • Chopped Walnuts – add a nutty crunch. Swap them for chopped pecans if you prefer.
    • Flaked Coconut – adds an extra layer of flavor. You can use shredded coconut, but flaked coconut adds better texture.
    Ingredients for carrot banana bread in a glass bowlIngredients for carrot banana bread in a glass bowl

    How To Make Banana Carrot Bread

    This simple banana carrot bread recipe is as easy as 1, 2, 3!

    1. Mash bananas with mayo and egg. If using frozen bananas, allow them to thaw and slightly drain.
    2. Combine dry ingredients and stir in the wet ingredients just until incorporated.
    3. Fold in the nuts and pour into the prepared pan.

    Over-mixing can cause quick breads or muffins to become too dense and heavy. Mix just until moistened, the batter should be very slightly lumpy.

    Carrot banana bread in a loaf panCarrot banana bread in a loaf pan

    How to Store

    Store carrot Banana bread at room temperature for up to 3 days or in the fridge for up to a week.

    To Freeze: Carrot Banana bread freezes beautifully. Cut it into slices and wrap them individually or place them in an air tight container.

    More Favorite Banana Bread Recipes

    Did your family love this Banana Carrot Bread? Be sure to leave a rating and a comment below!

    Carrot Banana Bread with coconut and walnut with butterCarrot Banana Bread with coconut and walnut with butter
    5 from 113 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Carrot Banana Bread

    This is the best of both worlds, banana bread with a filling of carrots, walnuts, and coconut in a moist, deluxe batter.

    Prep Time 20 minutes

    Cook Time 55 minutes

    Total Time 1 hour 15 minutes

    Prevent your screen from going dark

    • Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.

    • In a medium bowl, combine mashed bananas, mayonnaise, and egg.

    • In a large bowl, whisk flour, sugar, baking soda, and salt. Add the banana mixture and stir just until moistened.

    • Gently fold in walnuts, coconut, and carrots.

    • Pour the batter into a prepared pan and bake 55-65 minutes or until a toothpick comes out clean.

    • Remove from the pan and cool on a wire rack.

    • Banana carrot bread can be stored in an airtight container at room temperature for several days or tightly wrapped for up to a week.
    • This bread freezes beautifully! Wrap individual slices and store them in freezer bags for up to three months.

    Calories: 189 | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 268mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 936IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Dessert
    Cuisine American
    slices of Carrot Banana Bread with walnuts and writingslices of Carrot Banana Bread with walnuts and writing
    loaf of Carrot Banana Bread in the pan with writingloaf of Carrot Banana Bread in the pan with writing
    Carrot Banana Bread with butter and a titleCarrot Banana Bread with butter and a title
    loaf of Carrot Banana Bread and slices with butter with a titleloaf of Carrot Banana Bread and slices with butter with a title


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  • Cheesecake Fruit Salad recipe by Oh sweet basil ..

    Cheesecake Fruit Salad recipe by Oh sweet basil ..

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    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!

    Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.

    It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!

    Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.

    a photo of a bowl of creamy cheesecake fruit salad with sliced bananas and strawberries and whole raspberries and chunks of crushed graham cracker.

    Cheesecake Fruit Salad Ingredients

    This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:

    • Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
    • Cool Whip: adds sweetness and creaminess
    • Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
    • Bananas: cut into 1/2 inch slices
    • Strawberries: stem removed and sliced
    • Raspberries: left whole but rinsed
    • Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
    • Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.

    PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to ita photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to it

    How to Make Cheesecake Fruit Salad

    One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.

    1. In a large bowl, mix the pudding powder, whipped topping and yogurt together.
    2. Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).

    These instructions can also be found in the recipe card below where you can also print or save the recipe.

    a photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whipa photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whip
    a photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixturea photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixture

    Watch How This Fruit Salad is Made…

    a photo of a large bowl full of sliced bananas, strawberries and whole raspberries mixed with creamy yogurt and cheesecake pudding.

    How Do You Keep Fruit Salad Fresh?

    Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.

    This should keep your salad “fresh” for at least the following day.

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

    Is Fruit Salad a Salad or a Dessert?

    Refreshing fruit salad is perfect as a side dish or a healthy dessert.

    I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.

    Can I Use Frozen Berries?

    I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.

    a photo of a bowl of creamy cheesecake fruit salad with crumbled graham crackers with sliced strawberries and bananas.

    Where Can I Find Cheesecake Pudding Mix?

    Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.

    What to Eat with Berry Cheesecake Salad

    Storing Berry Cheesecake Salad

    Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.

    This recipe will not freeze well, so I don’t recommend trying to freeze it.

    a photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackersa photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackers

    Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!

    This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!

    More Fruit Salad Recipes:

    Servings: 5 -6 cups fruit salad

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Description

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!

    Prevent your screen from going dark

    • Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.

      1 Package Instant Cheesecake Pudding, 1 1/2 Cups Cool Whip, 2 Containers Strawberry Yogurt

    • Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

      1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach

    • If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.

      Graham Crackers

    There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients.
    Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc.
    Best when eaten right away, but can be stored for 2-3 days in the refrigerator.

    Serving: 1gCalories: 224kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 369mgFiber: 7gSugar: 31gVitamin A: 287IUVitamin C: 30mgCalcium: 48mgIron: 1mg

    Author: Sweet Basil

    Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs, America’s Best 4th of July Desserts, Recipes and Sides

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    A bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberriesA bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberries
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

     

    Lemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.comLemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.com

    A hint of lemon and that wonderful graham cracker crust make one of my favorite trifles ever!

    This is our favorite salad ever. It’s full of fresh berries and brown sugar almonds but that sweet lemon dressing is the real star.

    Our favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.comOur favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.com

     Still looking for a yummy fruit salad? Try this ambrosia salad!

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    Sweet Basil

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  • Flavonoid Benefits from Apple Peels  | NutritionFacts.org

    Flavonoid Benefits from Apple Peels  | NutritionFacts.org

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    Peeled apples are pitted head-to-head against unpeeled apples (and spinach) in a test of artery function. 

    Regularly eating apples may contribute to a lower risk of dying prematurely. “Moderate apple consumption,” meaning one or two apples a week, “was associated with a 20% lower risk of all-cause mortality”—that is, dying from all causes put together—“whereas those who ate an apple a day had a 35% lower risk of all-cause mortality compared with women with low apple consumption.” 
     
    You’ll often hear me talking about a lower or higher risk of mortality, but what does that mean? Isn’t the risk of dying 100 percent for everyone, eventually? As you can see in my graph below and at 0:40 in my video Friday Favorites: For Flavonoid Benefits, Don’t Peel Apples, I present some survival curves to help you visualize these concepts. For example, if you follow thousands of older women over time, nearly half succumb over a period of 15 years, but that half includes those who rarely, if ever, ate apples—less than 20 apples a year. Instead, those averaging more like half a small apple a day lived longer; over the same time period, closer to 40 percent or so of them died. And, those who ate one small apple or about a quarter of a large apple a day survived even longer. 

    Why is that the case? It seems to be less the apple of one’s eye than the apple of one’s arteries. Even a fraction of an apple a day is associated with 24 percent lower odds of having severe major artery calcifications, a marker of vascular disease. You may think that’s an obvious benefit since apples are fruits and fruits are healthy, but the effect was not found for pears, oranges, or bananas. 
     
    Both of these studies were done on women, but a similar effect (with apples and onions) was found for men. We think it’s because of the flavonoids, naturally occurring phytonutrients concentrated in apples. As you can see below and at 2:02 in my video, they’re thought to improve artery function and lower blood pressure, leading to improvements in blood flow throughout the body and brain, thereby decreasing the risk of heart disease and strokes. You don’t know, though, until you put it to the test.


    When I first saw a paper on testing flavonoid-rich apples, I assumed they had selectively bred or genetically engineered a special apple. But, no. The high-flavonoid apple was just an apple with its peel, compared to the low-flavonoid apple, which was the exact same apple with its peel removed. After eating the apples, flavonoid levels in the bloodstream shot up over the next three hours in the unpeeled apple group, compared to the peeled group, as you can see below, and at 2:36 in my video. This coincided with significantly improved artery function in the unpeeled apple group compared to the peeled one. The researchers concluded that “the lower risk of CVD [cardiovascular disease] with higher apple consumption is most likely due to the high concentration of flavonoids in the skin which improve endothelial [arterial] function”—though, it could be anything in the peel. All we know is that apple peels are particularly good for us, improving artery function and lowering blood pressure. 
    Even compared to spinach? As you can see in the graph below and at 3:14 in my video, if you give someone about three-quarters of a cup of cooked spinach, their blood pressure drops within two to three hours. If you instead eat an apple with some extra peel thrown in, you get a similar effect. The researchers concluded that apples and spinach almost immediately improve artery function and lower blood pressure. 
    What’s nice about these results is that we’re talking about whole foods, not some supplement or extract. So, easily, “this could be translated into a natural and low-cost method of reducing the cardiovascular risk profile of the general population.” 

    For more about apples, see the topic page and check out the related videos below. 

    What about dried apples? See Dried Apples vs. Cholesterol. What about apple cider vinegar? Check out Flashback Friday: Does Apple Cider Vinegar Help with Weight Loss?. And what about apples going head-to-head with açai berries? See The Antioxidant Effects of Açai vs. Apples.

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    Michael Greger M.D. FACLM

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  • Acai Bowl Recipe

    Acai Bowl Recipe

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    An Acai Bowl is a quick and delicious breakfast or snack!

    Frozen acai is combined with banana, berries, juice, and yogurt for hearty bowl. Garnish with fruit and toppings to serve.

    Easy Acai Bowl Recipe in bowls

    What is an Acai Bowl?

    The acai berry (pronounced ah-sigh-ee) is a fruit that comes from Brazil’s acai palm and makes a great smoothie base. It’s known as a superfood because it’s packed with antioxidants, vitamins, minerals, fiber, and protein. The flavor of acai is a bit earthy with a tart berry like flavor and some say a hint of chocolate.

    Acai bowls are a type of smoothie bowl – in this version, I add banana, milk or juice, and a bit of yogurt. To serve these acai bowls, add fun toppings like nuts, granola, or sliced fresh fruit.

    Ingredients for Acai Bowl

    Ingredients for Homemade Acai Bowls

    Acai – To get that deep purple color, use frozen acai puree (above left in the image) or acai powder (above right). You can find Acai packets in the freezer section of almost any grocery store. It’s often with the frozen fruit or with the organic or healthier items.

    Liquid – I use apple juice most often, but any fruit juice or or any type milk like coconut milk or almond milk.

    Yogurt – Use plain or flavored yogurt, any kind will work.

    Fruit – I added banana for sweetness and berries for flavor, although almost any fruit tastes great in this bowl.

    ingredients in a blender to make Easy Acai Bowl Recipe

    How to Make an Acai Bowl

    Make this homemade acai bowl recipe in minutes!

    1. Prepare the smoothie base in a blender and blend until smooth.
    2. Divide the acai mixture over bowls.
    3. Sprinkle nuts or seeds on top and drizzle on some honey or blue agave syrup, if desired.

    Now for the fun part! You can top this acai bowl recipe with almost anything – create a DIY Acai Bowl Bar and put out small bowls of all of these incredible toppings!

    Toppings

    • Berries: strawberries, blueberries, raspberries, blackberries
    • Melon chunks: cantaloupe, honeydew, watermelon
    • Nuts: walnuts, pecans, pistachios, nut butter (like almond butter)
    • Seeds: chia, hemp, flax, sunflower, pumpkin
    • Other: banana slices, granola, honey, coconut flakes, chopped dark chocolate
    blended Easy Acai Bowl Recipe

    Breakfast in a Bowl

    Did you love this Acai Bowl? Be sure to leave a rating and a comment below and let us know what your favorite toppings are!

    Easy Acai Bowl Recipe in bowls

    5 from 6 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Acai Bowl Recipe

    This recipe is great for quick and healthy breakfast or afternoon snack!  Just prepare the smoothie base and top with your favorite ingredients.

    Prep Time 10 minutes

    Cook Time 0 minutes

    Total Time 10 minutes

    • Break up the acai packet into chunks and put it in the blender.

    • Add remaining ingredients and blend until smooth adding more liquid if needed.

    • Pour into a bowl and top with toppings. Serve immediately.

    Some blenders may require more milk or juice to blend smoothly or to be stirred. The liquid in this recipe can be substituted for any kind of dairy-free milk or any kind of juice.
    For a creamier smoothie bowl, add extra vanilla or plain yogurt. For a dairy free version this can be made without yogurt.
    Optional Toppings:  Sliced banana, fresh berries or fruit, granola, honey, maple syrup,  chia seeds, chopped nuts (almonds, macadamia nuts, pecans), flax seed, fruits such as mango/kiwi/pineapple.
    Nutritional information does not include optional toppings.

    Calories: 404 | Carbohydrates: 89g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 900mg | Fiber: 7g | Sugar: 66g | Vitamin A: 326IU | Vitamin C: 18mg | Calcium: 247mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Snack
    Cuisine American
    Easy Acai Bowl Recipe with a title
    close up of plated Easy Acai Bowl Recipe with a title
    Easy Acai Bowl Recipe with berries and a title
    Easy Acai Bowl Recipe in bowls and close up with a title

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    Holly Nilsson

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  • White Chocolate Banana Bread – Oh Sweet Basil

    White Chocolate Banana Bread – Oh Sweet Basil

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    We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!

    STOP! Before you read this post, have you read our post on The Very Best Banana Bread? It’s essential before you make this white chocolate banana bread recipe. The batter is really simple, but you’ll want to follow a few tricks to make it turn out perfect.

    Especially if you choose to make muffins like our Crumb Banana Bread Muffin recipe because muffins that are over mixed are flat topped.

    This is a recipe our daughter created when she was only 7 years old and it was the perfect opportunity for me to teach her about the banana bread rules.

    Banana Bread Rules

    • Ripe Bananas- This is a tricky one as everyone claims a banana to be ripe at different points, but I would look for medium bananas that are starting to brown and are heavily covered in freckles. Once the banana has gone black its sugar and water content is different and can lead to a lame finished product.
    • Use a regular loaf pan instead of a very large one and I’ve found that metal actually works best.
    • If you’re not comfortable with the tap test to be sure it’s cooked through, gently insert a toothpick into the center and it should come out clean.
    • All purpose flour is best here, but you can experiment with half whole wheat as well.
    • Sweet White Chocolate melts down in the loaf and disappears a bit so don’t be shocked if you don’t slice the bread and find chocolate chips everywhere.

    After we created our best moist banana bread recipe (you guys, it literally took us years and years, no joke) we were dying to take a break, er I mean try even more recipes, haha.

    Ok, it was a balance of both. On the one hand we really did need a break from banana bread, but on the other our minds were suddenly bubbling with ideas. After breakfast one Saturday, our youngest daughter asked if she could create a white chocolate banana bread recipe, and how could you  ever turn down that?

    Our favorite white chocolate banana bread recipe and the secrets to perfect banana bread at home!

    Secret Ingredient

    The banana bread is super moist thanks to the oil and mashed bananas, but what’s really awesome about it is that it almost has a slight churro flavor with the hint of cinnamon and those creamy white chocolate chips. My goodness, she nailed it!!

    If you’re looking to really make a different version, try our hummingbird cake banana bread, or skip the bread all together and make a banana cake like our super moist chocolate banana cake, and never miss out on our VIRAL banana cake recipe!

    Are White Chocolate Chips Dairy Free?

    There are dairy free white chocolate chips, but most do have some dairy in them. You can search specialty stores for white chocolate chips that are dairy free.

    Are White Chocolate Chips Gluten Free?

    As you may have noticed, many chocolate chips are now labeled that they are gluten free. This is because some may be made in a factory with gluten present, so manufacturers are being wise about labeling the chocolate chips that are in fact gluten free.

    In order to know if white chocolate chips are gluten free you’ll have to check individual packages, for example Nestle labels their’s as gluten free.

    Is White Chocolate Real Chocolate?

    No, sweet white chocolate is not actually chocolate, but that certainly doesn’t stop me from loving it. We make Maple Pecan Blondies with White Chocolate Sauce, my absolute favorite White Chocolate Molasses Cookies, and many other recipes on the blog.

    A slice of banana bread loaded with white chocolate chipe!A slice of banana bread loaded with white chocolate chipe!

    Why White Chocolate Won’t Melt

    White chocolate doesn’t love heat so it can easily seize or turn lumpy and grainy. If you encounter this you can try adding a little cream to smooth it out if you’re using it for a sauce or drizzle, otherwise you do have to start over.

    The best way to melt white chocolate is in a bowl over a pot of simmering water so you can slowly melt the chocolate at a low, indirect heat.

    Which White Chocolate is Best for Melting

    White chocolate is such a tricky thing to work with as all bags of white chocolate are NOT created equally. After a whole lot of testing we have to side with Cook’s Country who found Guittard to be the best. Ghirardelli though is a close second.

    If you’re using white chocolate for dipping just go ahead and stick with almond bark. In fact, I even really like almond bark or white chocolate dipping discs for our stuffed cookies as they melt down all smooth and lovely unlike chocolate chips.

    If you have almond bark just chop it up for our white chocolate banana bread.

    One of the best parts about banana bread is that you can serve it any way you’d like, whenever you’d like. Banana bread is a great option for breakfast, especially at parties or when you have guests. I personally love to eat banana bread with a smear of butter! Growing up, my mom would always slice up her fresh from the oven banana bread with a little butter (ok it was margarine! haha!)

    Banana Bread Variations

    • Try adding chopped macadamia nuts to the batter and gently stir together the batter in a mixing bowl.
    • Brown sugar can be sprinkled across the top before baking for more of a topping.
    • Chopped pecans or walnuts make a lovely addition but I prefer to toast mine a little first. You can fold the nuts into the batter, or you can sprinkle on top before baking.
    • Coconut can also be folded in, especially shredded coconut alongside the macadamia nuts!
    • Mix up a little cream cheese frosting or drizzle to add after baking and cooling.
    A piece of brown parchment paper with a slice of white chocolate chip banana bread on top.A piece of brown parchment paper with a slice of white chocolate chip banana bread on top.

    How to Store Banana Bread

    Allow the banana bread to cool completely and then wrap tightly with saran wrap and place in a freezer ziploc bag to keep it from drying out . And never slice the bread before freezing. It will stay more fresh than exposing the inner bread.

    Can you Freeze Banana Bread

    The best thing to do with banana bread is to making a double batch, being sure you use nonstick cooking spray as you will need to remove it from the pan, allow to cool and then wrap tightly and finally seal in a gallon sized freezer bag.

    Why Use Mushy Bananas for Banana Bread?

    Ripe bananas are softer and easier to mash (preferably with a fork to avoid turning into a puree. However, they are also sweeter, which is why over-ripe bananas are called for in classic banana bread recipes.

    Why is my banana bread still doughy?

    This often happens for one of two reasons:

    1. You’ve added too much liquid
    2. It has not completed its bake cycle. Be careful to check the top center of your banana cake before pulling it out of the oven.

    What happens when you use unripe bananas for banana bread?

    The banana bread will turn out more dry and it will lack banana flavor and sweetness which are two things that ripening helps to enhance- moistness and sweetness!

    What does adding baking powder do to bread?

    Baking powder is a leavening agent that helps the dough rise up into a domed loaf pan of deliciousness.

    What is a substitute for baking powder in banana bread?

    If you do not have baking powder you can mix 1/2 teaspoon of cream of tartar with 1/4 teaspoon baking soda. Or you can also just use baking soda but you’d need three times less. Like 1 teaspoon baking soda would be three teaspoons of baking powder.

    Banana Bread RECIPES

    Looking for more banana bread recipes? We definitely have you covered, are you ready?! 

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    White Chocolate Banana Bread

    Servings: 10

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Total Time: 1 hour 10 minutes

    Description

    We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees.

    • Spray a 9×5″ bread pan with nonstick spray.

    • In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.

    • In another bowl, whisk together the oil and sugar. Add in the eggs and whisk again, but be sure to not over mix.

    • Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.

    • Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.

    • Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!

    Banana bread can be kept at room temperature for up to 5 days.

    Serving: 1sliceCalories: 339kcalCarbohydrates: 53gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 250mgPotassium: 181mgFiber: 2gSugar: 31gVitamin A: 71IUVitamin C: 3mgCalcium: 35mgIron: 1mg

    Author: Sweet Basil

    Course: Yeast Bread Recipes and Quick Bread Recipes

    a stack of sliced white chocolate banana breada stack of sliced white chocolate banana bread

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    Sweet Basil

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  • This Magnolia Bakery Banana Pudding Candle Smells So Good That I Actually Want to Eat It (There, I Said It)

    This Magnolia Bakery Banana Pudding Candle Smells So Good That I Actually Want to Eat It (There, I Said It)

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    When it comes to home fragrances, I prefer diffusers over candles — except if that candle’s got a gimmick. If it has an unusual theme, a pop culture tie-in, or is scented like my favorite foods and beverages, I want to give it a whiff. So when I stumbled upon an Instagram ad for a Magnolia Bakery Banana Pudding-scented candle from Boy Smells, I was excited. I love Magnolia’s banana pudding (and cupcakes, for that matter), and if a candle version could capture that essence for me at home, count me in! So, after finding a great Black Friday deal, I bought the candle, and it has truly lit up my life. In fact, I can’t stop talking about how much I love it. When it’s lit, it fills my apartment with such a warm, delicious scent that is so yummy, I almost want to eat the candle (or do shots of the hot wax).

    What Is the Boy Smells Magnolia Bakery Banana Pudding Candle

    Boy Smells’ Banana Pudding candle is inspired by the super popular dessert from NYC’s iconic Magnolia Bakery. A blend of beeswax and undyed coconut, the candle has top notes of creamy banana and elemi; middle notes of jasmine petals, davana, and cardamom; and base notes of cedar, patchouli, and guiaiac. I don’t know what many of those are, but I can tell you that the result is a scent that is subtle yet complex, light but slightly smoky. The Magnolia Bakery Banana Pudding candle is housed in a transparent yellow glass vessel (naturally) and has a 50-hour burn time.

    Why I Love the Boy Smells Magnolia Bakery Banana Pudding Candle

    Unlike many fruit- and dessert-scented candles, the Magnolia Bakery Banana Pudding Candle does not have an artificial, overwhelming scent. It’s not sickeningly sweet, but instead has a rich, inviting, almost caramel-like fragrance that I love, similar to brûlléed bananas, as one reviewer aptly put it. The scent isn’t too strong, yet it does linger a bit after the candle is out, leaving my apartment smelling as if I have been baking something delicious.

    I am almost surprised by how much I love Boy Smells’ Magnolia Bakery Banana Pudding candle. It lifts my mood every time I light it and fills my space with a uniquely delicious scent. If there’s any downside, it’s that it always makes me crave banana pudding (again, I’d eat the candle if I could). Regardless, I’m already planning to buy a few more of these candles — and make a pit stop at Magnolia Bakery to get some real banana pudding.

    Buy: Boy Smells Magnolia Bakery Banana Pudding Candle, $48

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    Mark Marino

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  • ‘House of Villains’ Episode 7 With Joel McHale | Death, Taxes, and Bananas

    ‘House of Villains’ Episode 7 With Joel McHale | Death, Taxes, and Bananas

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    Johnny is joined this week by television icon Joel McHale, creator and host of The Soup, star of Community, and—most recently—host of House of Villains. They talk about how Joel got his start in comedy, what it was like to host House of Villains with so many insane reality television stars around, and much more, before getting into all the drama from Episode 7.

    Host: Johnny Bananas
    Guest: Joel McHale
    Producer: Sasha Ashall
    Engineer: Christian Porrello

    Subscribe: Spotify

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    Johnny Bananas

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