Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter Cups

These candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.

Frozen Banana Filled Sunbutter Cups

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1 tbsp coconut oil
1 banana, sliced into 14 slices about 1/4" thick

Place the chocolate chips in the microwave to melt until smooth. In a separate bowl, microwave the Sunbutter and coconut oil until melted and smooth. Line a mini muffin tin with 14 mini muffin liners. Spoon 1 tsp of the chocolate into each liner, shaking the pan to coat evenly. Place a banana slice on top. Spoon 1 tsp of the Sunbutter mixture on top, using the spoon to push the mixture all around the banana. Spoon 1/2 tsp of the chocolate into the center. Freeze for 1 hour or until set.
*  Store covered in the freezer.

Egg Free, Dairy Free, Nut Free Apple Banana Baked Oatmeal

We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.

Apple Banana Baked Oatmeal

2 cups old fashioned oats
2 cups boiling water
2 small apples, diced with or without skin
1 banana, diced
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional
3/4 cup soy milk
1/4 cup maple syrup or honey
1 tbsp cinnamon
1/2 tsp vanilla extract

Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.
*  Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.

Egg Free, Dairy Free, Nut Free Simple Banana Oat Breakfast Cookies

These cookies are so good! They would be perfect as part of breakfast or as a healthy snack. They are fast and easy to prepare and produce a very yummy soft chewy cookie. They have a great banana flavor and the oats provide the perfect texture. Healthy and delicious, a perfect combination.

Simple Banana Oat Breakfast Cookies

2 bananas, mashed thoroughly
1 cup old fashioned oats
1 tsp cinnamon, optional
1 tsp vanilla extract, optional
1-2 tbsp add-ins, optional (raisins, Craisins, currents, flaked coconut, safe chocolate chips, Sunbutter, chopped strawberries, blueberries, raspberries, etc.)

Thoroughly combine all of the ingredients. Drop into 12  equal mounds onto a parchment covered baking sheet. Form into a cookie shape, flattening as desired. The cookies will not change their shape as they bake. Bake at 350 for 10-15 minutes or until they are set and starting to brown on the bottom.
*  The top 2 pictures I left the cookies mounded. The bottom 2 pictures I flattened.

Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.

 



Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Egg Free,Dairy Free, Nut Free Banana Oat Muffins

These muffins had a wonderful banana flavor and the oats gave them a great texture.

Banana Oat Muffins

1 1/2 cups flour
1 cup instant oats
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup soy milk
1/2 cup unsweetened applesauce
1 tbsp vanilla extract
3 bananas, mashed

Combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, combine the soy milk, applesauce, and vanilla. Add the flour mixture and bananas to the flour mixture then mix until just combined. Fill sprayed lined muffin cups 2/3 full with the batter. Bake at 400 for 18-20 minutes.
*  1/2 cup safe chocolate chips can be folded in at the end.
*  Cinnamon sugar can be sprinkled on the top before baking.

Egg Free, Dairy Free, Nut Free Banana Chocolate Chip Oatmeal Cake Cookies

Wow!!! Who Knew that healthy cookies could be this good and satisfying. These yummy, dense, cakey, perfect cookies are made with bananas, oats, and applesauce. They are NOT made with any margarine or oil and they only have 1/3 cup each of sugar and brown sugar. You can leave off the chocolate chips or replace them with craisins, raisins, coconut, etc. but with only 1/3 cup divided between the 3 1/2 dozen cookies, we think they are worth it. My girls and I couldn't get enough. These would be perfect as an on-the-go breakfast with a cup of soy milk and a sliced apple. However, they are so good that my girls don't care how healthy they are. My girls finished four cookies each just while I finished baking the rest of the batch. At least I can feel good about them eating these cookies.

Banana Chocolate Chip Oatmeal Cake Cookies

2 cups instant oats
1 1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
4 ripe mashed bananas
1 tbsp vanilla extract
1/3 cup safe chocolate chips, optional

Combine the oats, flour, sugar, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the applesauce, bananas, and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Drop by 2 tablespoonfuls onto parchment paper lined baking sheets 1" apart. These cookies do not spread they just puff, so you don't have to worry. Bake at 350 for 9-11 minutes or until sets and the bottoms begin to brown. Store tightly covered in the refrigerator.

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.

 

 

Perfect Banana Muffins and Bread

3/4 cup soy milk

3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.

* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Egg Free, Dairy Free, Nut Free Blender Banana Oat Pancakes

My girls and I love these pancakes. They have a mellow banana flavor and freeze really well.

Blender Banana Oat Pancakes

3 cups soy milk
2 1/2 cups oats
1 cup flour
4 tsp baking powder
1/2 tsp salt
3-4 bananas

Place the soy milk, oats, flour, baking powder and salt in a blender then blend until thoroughly combined. Add the bananas then blend until smooth. Pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.
* These pancakes freezer perfectly.


Shared with: Sundae Scoop, Think Pink Sunday, Church Supper

Egg Free, Dairy Free, Nut Free Banana Oat Muffins

These muffins are very good and I love the flavor of them made with the orange juice in place of the soy milk. However, it causes the muffins to stick to the liners a little.

Banana Oat Muffins

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup soy milk or orange juice
1/3 cup unsweetened applesauce
2 tsp vanilla extract
2-3 mashed bananas

Combine the flour, oats, brown sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, combine the soy milk, applesauce, vanilla and bananas. Add the flour mixture to the banana mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full. Bake at 400 for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Chocolate Covered Banana Pops

When I was a teenager, my friend and I use to order these delicious treats from an ice cream shop at the mall. I loved them then and my girls and I love them now. Once coated in chocolate, you can roll them in anything you like such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc.

Chocolate Covered Banana Pops

Cut the bananas in half, place them on a parchment lined baking sheet then freeze them for at least 1 hour. Melt safe chocolate chips with just a bit of safe oil (about 1/2 tsp oil per 1/2 cup of chocolate chips). Coat the frozen bananas with the melted chocolate. I found it easiest to use a spoon to spread the chocolate evenly. Work quickly because the chocolate hardens quickly. Roll the coated banana in any toppings you desire such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc. Place the bananas back on the baking sheet then freeze for at least 3 hours or until very firm. Transfer to a Ziploc freezer bag then store in the freezer.
*  I used 6 bananas (which made 12 pops), 1 cup of chocolate chips and 1 tsp of oil.

Egg Free, Dairy Free Banana Smoothie

I've been making these Banana Smoothies for Jazlyn since she was little. My girls still request them at least once a week.

Banana Smoothie

Fresh bananas, sliced
Soy milk or safe milk of your choice
Chocolate syrup, strawberry syrup, vanilla extract or flavoring desired

Place all of the ingredients into a blender. Process until smooth. The thickness of your final smoothie depends on how much milk you add.
*  To make a single serving, I use a Magic Bullet personal blender, place in 1 sliced banana, add a big squirt of the flavoring they want then fill the blender a little over 3/4 full with the milk. Then I blend until smooth.

Egg Free, Dairy Free, Nut Free Sunbutter Banana Oatmeal Bars

These delicious banana flavored bars are a cross between a granola bar and baked oatmeal. We loved them plain and with chocolate syrup stirred in. It's wonderful when you can get two different flavors in the same batch.

Sunbutter Banana Oatmeal Bars

1/2 cup Sunbutter
3 tbsp honey, corn syrup or maple syrup
2 ripe bananas, mashed
1 1/2 cups oats
1 cup Rice Krispies or additional oats

Microwave the Sunbutter and honey for 1 minute then stir until smooth. Stir in the mashed bananas. Add the oats and Rice Krispies then stir until thoroughly combined. Press the mixture firmly and evenly into a parchment paper lined 8x8 baking dish. Bake at 325 for 25-30 minutes or until lightly browned and set. Cool completely before cutting into bars or squares.
* If desired, you can add 1/3 cup chocolate syrup to the mixture. You can also press 1/2 of the mixture into 1/2 of the baking dish, mix 3 tbsp chocolate syrup with the remaining mixture then press that mixture into the other 1/2 of the baking dish to make two varieties at once.

Shared with Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Delicious Dishes, What's Cooking Wednesday, Whole Foods Wednesday, Gluten Free Wednesdays, Fantastic Thursday, Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fit and Fabulous Fridays, Food on Fridays, Weekend Potluck, Sweet Tooth Friday, Allergy Friendly Friday, Food on Fridays, Check Me Out Saturday, Seasonal Inspiration, Sweet Saturday, Think Pink Sundays, Sunday Round Up, Church Supper, Southern Sundays, Scrumptious Sundays, Sundays Best, My Meatlesss Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mangia Mondays, Makin' You Crave Monday, Mop it up Monday, and Mealtime Monday.

Egg Free, Dairy Free Tofu Yogurt

Jazlyn wanted to try yogurt, but the soy yogurt they sell in the stores is pretty expensive. I bought some tofu to make her some scrambled "eggs" so I decided to use some of it to try and make some yogurt. Jazlyn chose to make banana yogurt, but blueberry, strawberry and other fruits would be good too. Jazlyn loved the yogurt. Her sisters said it was even better than the dairy yogurt. You can vary the amount of ingredients used depending how thick/thin you want your yogurt.

Tofu Yogurt

8 oz tofu
1 large banana or any fruit desired
Sugar, brown sugar, maple syrup, honey or corn syrup to taste
1-2 tbsp soy milk, if needed to blend the ingredients
1 tsp vanilla extract

Blend the ingredients until smooth.
*  I like to freeze the yogurt for about 15 minutes before serving to make it a little thicker and to make it nice and cold.

Egg Free, Dairy Free, Nut Free Banana Fudge Brownies

I had some bananas that were getting to ripe and wanted to try something different. Be warned that these brownies have a strong banana flavor. However, since my girls and I love bananas, this is a good thing. These brownies taste like a moist banana bread mixed with a fudgy brownie. These are the prettiest brownies that I have made since Jazlyn's allergies. They hold together very well and have a nice appearance.

Banana Fudge Brownies

1/2 cup dairy free margarine
2 cups safe chocolate chips
1 1/3 cups brown sugar
1 cup unsweetened applesauce
1 cup mashed ripe bananas
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

Melt the margarine then stir in the chocolate chips until melted and smooth. In a separate bowl, combine the brown sugar, applesauce, bananas, vanilla and salt. Add the melted chocolate mixture then stir until thoroughly combined. Add the flour then stir just until incorporated. Spread the batter evenly into a sprayed 9x13 baking dish. Bake at 325 for 30-40 minutes or until the top is no longer glossy and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to over bake the brownies. Cool before cutting into bars or squares.
* These brownies will have a moist chewy texture, not a cakey texture.
* If you would like a milder banana flavor, reduce the mashed bananas to 1/2 cup.

Egg Free, Dairy Free, Nut Free Banana Muffins

My girls love these banana muffins for breakfast or as a snack. I always double or triple this recipe so that there are plenty to freeze.

Easy Banana Muffins

2 mashed bananas
1/3 cup sugar
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 1/4 cups flour

Combine the bananas, sugar and oil. Add the baking powder, baking soda and vanilla and mix well. Add the flour and stir to thoroughly combine. Fill lined muffin cups 2/3 full. Bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean.
*  These muffins keep very well in the freezer and reheat in the microwave. I place the cooled muffins in their lining on a baking sheet and place them in the freezer until frozen. Then I remove the lining and place them in a large Ziploc bag. Microwave the frozen muffins to reheat.

Egg Free, Dairy Free, Nut Free Simple Banana Ice Cream

Jazlyn has been on a banana kick lately and when I asked her what ice cream she would like me to make for her cousin's birthday party, of course she said banana. I came up with this recipe and we were so pleased because it is so creamy and delicious. It's also a great way to use up leftover bananas. The 1st picture is soft serve right out of the ice cream maker and the 2nd picture is after being frozen for a day.

Simple Banana Ice Cream

2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
Pinch salt
3 ripe bananas, sliced

Puree all of the ingredients in the blender. Transfer to the ice cream maker and process according to the manufacturer's directions.

Egg Free, Dairy Free, Nut Free Banana Oatmeal Breakfast Cookies

If you like bananas and oats, these soft cookies are perfect. My girls and I like them with lots of chocolate chips.

Banana Oatmeal Breakfast Cookies

1/2 cup mashed bananas
1/2 cup unsweetened plain applesauce
2 tsp vanilla extract
1/2 cup brown sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon, optional
1 1/4 cups quick-cooking oats
1/2-3/4 cup safe chocolate chips or raisins, optional

Use a hand mixer to combine the bananas, applesauce, vanilla and brown sugar. In a separate bowl, combine the flour, baking powder, salt and cinnamon. Add the flour mixture to the banana mixture and beat again until thoroughly combined. Fold in the oats and chocolate chips. Drop the dough by large spoonful onto parchment lined baking sheets. Bake at 350 for 18-22 minutes or until the cookies are just beginning to brown.
*  The dough doesn't change shape much as it cooks, so you really don't have to worry about spreading.
*  We like these cookies better once they have cooled completely.