Banana Pudding Trifle

23 03 2015

I served this trifle at a dinner party this weekend and it was a nice success! It’s easy enough to whip up for a backyard party, but pretty enough to serve at the end of a nice Sunday supper too! Make it easier on yourself my doing the pudding and the whipped cream a day ahead, then on the day you’re serving, simply slice the bananas and assemble.

Banana Pudding Trifle

The following makes one large trifle, about 14-16 servings (adapted from Cuisine at Home):

  • 2 boxes instant banana cream pudding
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup cream of coconut
  • 1/2 cup shredded coconut, toasted
  • 3 large bananas, sliced
  • 1 box vanilla wafers

Whisk pudding mix and milk in a large bowl according to the package directions. Chill covered, following package directions, or overnight.

For the whipped cream, beat the heavy cream and the cream of coconut with a mixer on medium speed until soft peaks form.

To build the trifle, assemble a layer of banana slices on the bottom of a trifle or large glass bowl. Top bananas with a layer of pudding, then a layer of wafers, then a layer of whipped cream. Repeat layering until you run out of ingredients, or fill the bowl, finishing with a layer of whipped cream. Top with shredded coconut and add a ring of wafers if you’d like to finish decorating (as shown above).

You’ll want to assemble the trifle at least a few hours before serving. Store covered in the fridge until ready to serve.


Whole Wheat Oatmeal-Banana Bread

3 07 2014

I make a lot of banana bread, mostly because I always end up with one or two extremely ripe nanas at the end of the week. I liked the addition of old-fashioned oats in this recipe, which also helps cut down on the flour. Speaking of flour, the organic flour I used came from our CSA Fresh Fork Market share. Yummy!

Whole Wheat Oatmeal-Banana Bread

The following makes 1 loaf (adapted from

  • 2 whole, peeled ripe bananas
  • 1 large egg, beaten
  • 3/4 cup vanilla almond milk
  • 1/2 cup honey
  • 1 and 1/2 tsp vanilla
  • 1 cup organic whole wheat flour
  • 1 and 1/4 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 – 1/2 cup dried cranberries
  • 1/4 – 1/2 cup chopped walnuts
  • Flaxseed

Preheat oven to 350.

Mash the bananas in a medium bowl. Stir in egg, milk, honey and vanilla.

In a large bowl, combine the flour, oats, baking powder, baking soda and salt.

Mix the banana mixture into the flour mixture just until combined. Fold in the cranberries and walnuts.

Lightly spray a loaf pan with nonstick spray. Pour batter into the loaf pan, then top with more walnuts and flaxseed.

Bake for 50-60 minutes. Bread will be done when you insert a toothpick into the center and it comes out clean.

Slice and enjoy with a butter of your choice!

Cindy’s Midday Smoothie

3 05 2014

This is a bright smoothie recipe, packed with antioxidants. You can bump up the amount of spinach in smoothies like this because of the fruit, which masks the taste of spinach itself. Leaving it both delicious, and nutritious!

Cindy's Midday Smoothie

The following makes 3 cups (adapted from Vitamix Whole Food Recipes):

  • 1 orange, peeled and halved
  • 1 banana, peeled
  • 1 apple, quartered and seeded
  • 2 cups packed fresh spinach
  • 4 frozen strawberries
  • 1/2 cup ice

Put all ingredients in a high-powered blender – if using a Vitamix, be sure to put them in the order listed. Secure lid and turn on high. Blend until smooth, about 45 seconds, or until desired consistency is reached.

Transfer to glasses and either serve immediately, or keep cool in the fridge until ready to serve.

Multigrain Banana French Toast with Crispy Prosciutto

27 04 2014

This delicious brunch is a great combo of sweet and salty, thanks to the use of bananas in the french toast batter and the topping of crispy prosciutto. Treat yourself to a mimosa to round out this awesome french toast! Salute!

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 thick slices of day-old multigrain Tuscany bread, or whatever day-old thick bread you like
  • 2 overripe bananas, mashed
  • 1/2 – 3/4 cup skim milk, you could also use almond or soy milk instead
  • 1 heaping tsp vanilla
  • Good sprinkle of cinnamon
  • 1-2 Tbsp butter or butter substitute
  • 2 pieces, thinly sliced prosciutto, chopped
  • Organic maple agave syrup

Puree mashed bananas, milk, vanilla and cinnamon in a food processor or blender until smooth.

Melt butter in a large skillet over medium-high heat.

Dip bread slices in the banana-milk mixture, just enough to coat both sides – be careful not to over soak so the bread doesn’t fall apart. Add to the hot skillet with melted butter and brown on both sides, about 3-4 minutes per side, or until done to your likeness. I like my french toast a bit crispier, so I let mine go a little longer, which you can probably tell from my pics! 🙂

Meanwhile in a small skillet, add chopped prosciutto to a hot pan over medium and cook until crisp all over, tossing occasionally about 5 minutes or so.

To serve, divide french toast among plates and top with crispy prosciutto. Drizzle with organic maple agave syrup, and enjoy with a mimosa of prosecco and orange juice!

Nutty Fruit Smoothie

20 03 2014

After years of salivating over owning a Vitamix, I finally closed my eyes and handed over my credit card. One of the best kitchen purchases I’ve ever made, and one I know will pay for itself! But I digress…..this smoothie is deliciously fruity and packed with protein. By using a combination of water and nuts, you’re essentially creating your own nut milk. You could use almond milk instead, however.

Nutty Fruit Smoothie

Nutty Fruit Smoothie

The following makes 2 cups (adapted from Vitamix Whole Food Recipes):

  • 1/2 cup water
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 cup frozen strawberries
  • 1 banana, peeled
  • 2 Tbsp walnuts
  • 1 Tbsp almonds
  • 1/2 Tbsp agave nectar
  • 1/4 cup ice cubes

Place all ingredients in a blender, if using a Vitamix place in the order listed, and secure lid.

Blend for 1 minute on high, or until desired consistency is reached. Adjust ice for a thicker smoothie if needed.

Whole Wheat Banana-Nut Muffins

16 03 2014

I dusted off an old version of banana nut muffins I made and cleaned up the recipe by using healthier ingredients. There’s no butter, oil or sugar in these beauties….but they’re just as moist and delicious thanks to applesauce, and a combo of honey and maple agave syrup. This is an easy recipe to make on the weekend, and enjoy on the run throughout the week.

Whole Wheat Banana-Nut Muffins

Whole Wheat Banana-Nut Muffins

The following makes 10 muffins (compliments of This Girl’s Gotta Eat):

  • 3 medium overripe bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1 egg, beaten
  • Dash or two of vanilla
  • 2 Tbsp honey
  • 1 Tbsp organic maple agave syrup
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • Chopped walnuts

Preheat oven to 350 and spray a muffin tin with non-stick spray.

Mash the bananas in a medium bowl until smooth. Add the applesauce, egg, vanilla, honey and maple syrup to the mashed bananas. Mix well to combine.

In another medium bowl, mix the flour, baking soda and salt. Add the banana mixture to the flour and mix until just combined.

Divide mixture evenly into the muffin tin and top each muffin with a sprinkle of chopped walnuts.

Bake 30-35 minutes. Insert a toothpick into the center of a muffin and when it comes out clean, they’re done. Remove from the oven and cool muffins on a cooling rack. Store covered in the fridge.

Mango-Kale Smoothie With Herbal “Tea”

8 03 2014

The inspiration for this smoothie came from several places, one being from family and friends in my life that can’t have dairy. Mango and kale are delicious smoothie ingredients. And used in this herbals-based version, you’ll get tons of nutrients and antioxidants, while remaining dairy-free. And better yet, thanks to the naturally sweet herbals and fruit, you won’t need any extra sweeteners either!

A fun fact about herbal “tea”…it isn’t actually tea at all, as it doesn’t contain tea plant leaves. Rather, herbals are typically infused with herbs, spices, fruits and flowers. They’re naturally caffeine-free and low in calories, making a perfect base for a healthy smoothie.

Mango-Kale Smoothie With Herbal "Tea"

Mango-Kale Smoothie With Herbal “Tea”

The following makes 1 serving (compliments of This Girl’s Gotta Eat):

  • 1 cup brewed and cooled pomegranate & raspberry herbal tea (you could also use green tea)
  • 1 cup (packed) kale leaves, stems removed and chopped
  • 3/4 – 1 cup fresh mango, peeled, chopped and frozen
  • 1 banana, peeled and chopped
  • 1 tsp chia seeds (optional)

Steep tea in hot water 3-5 minutes, and cool.

Add the kale and the tea to a blender and pulse a few times to chop the kale. Add the remaining ingredients and process until smooth.