Posts Tagged With: Banana

Slow Cooker Coconut-Banana Oatmeal

Coconut, bananas, and oatmeal, OH MY!!  And guess what – this really isn’t all that unhealthy either (as long as you don’t go too nutz-o with yummy toppings…which might actually be worth the calories if you ask me).  This is one of those really simple breakfasts that easy for a crowd, or yourself, I won’t judge you.  We’re talking, throw everything in the slow cooker, give it a good stir, turn that puppy on low for 8 hours, and BAM: Breakfast!  This is even fun group food because everyone can make it their own!!  Lay out toasted coconut, sliced bananas, chopped nuts (maybe peanuts or macadamia nuts), maple syrup, coconut milk, maybe some peanut butter (we always put peanut butter in our oatmeal when I was a kid…am I the only one that really enjoys this??) and the list goes on!  Slumber party!

So this is goooood.  Creamy, banana-y….delicious!  You will honestly feel like you’re eating something really bad for you, but this has got fiber, protein, potassium, the whole bit.  And I KNOW I’ve mentioned this before, do not, do NOT use fat free coconut milk (the stuff is gross and flavorless) – low-fat is decent and still less fattening than full fat.  If you’re looking to indulge, by all means, get full-fat!!

What are you waiting for?!?  Invite some friends over for a slumber party and serve them this party in a bowl for breakfast – you won’t even lose sleep or miss out on any party action prepping it!  WIN!


  • 2 medium ripe bananas, sliced (approx. 2 cups)
  • 2 (14 oz) cans light coconut milk*
  • 1/2 cup water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for 7 hours (it is going to look NASTY when its done and before you stir it – have no fear!!). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Recipe from The Yummy Life

Categories: American, Breakfast, Entrees, Recipes | Tags: , , , , | 1 Comment

Whipped Sweet Potatoes and Bananas with Honey

This is the dish that got me to like sweet potatoes many years ago.  In college, I lived in an old frat house that had been broken into a triplex.  A huge group of friends (22 of us total) from Cru got together and rented the thing out.  It was a blast, especially when we had whole-house activities such as Thanksgiving.

One of my friends, Nick (pictured in bottom right of the photo), who is an excellent cook by the way, made this awesome dish that tasted more like dessert than the yucky sweet potato casserole that normally shows up on Thanksgiving tables.  I absolutely fell and love with it!  This is now my go-to sweet potato dish for family gatherings and its always a hit.


  • 5 medium sweet potatoes, scrubbed
  • 4 bananas, unpeeled
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup honey
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 3/4 cup dark brown sugar
  • 1 1/2 cups pecans, chopped

Preheat the oven to 375 degrees .

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.


 Courtesy of Tyler Florence (and Nick for introducing me to it!)


Categories: American, Recipes | Tags: , , , , | 3 Comments

Roasted Banana Ice Pops

Here’s the Roasted Banana Ice Pops I mentioned the other day.  These are delicious and refreshing on a hot summer day- a good snack while making dinner after a workout.  The whole milk and cream give them great texture, too.


  • 3 ripe bananas or 2 small plantains
  • 1/4 c. packed dark brown sugar
  • 2 TBS granulated sugar
  • 1 c. whole milk
  • 1/2 c. heavy cream
  • 3/4 tsp. pure vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp. Mexican cinnamon
  • Pinch of salt
  • 1 TBS dark rum (optional, but recommended)
  1. Preheat the oven to 400°F.  Wrap the bananas (with their skins still on) in foil individually.  Roast until cooked through and soft (use tongs to test), about 30 minutes for bananas and 40 minutes for plantains.
  2. Let sit just until cook enough to handle.  Put the flesh in a bowl, discard the peels, and mash the flesh lightly with a fork.  Add the brown sugar and granulated sugar and stir until the sugars have dissolved.
  3. Put the banana mixture in a blender.  Add the milk, cream, vanilla, lemon juice, cinnamon, salt, and rum and blend until smooth.  Let cool slightly, then refrigerate until completely chilled.
  4. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.  If using glasses or unconventional molds, freeze until the pops are beginning to set (1.5 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.  If using an instant ice pop maker, follow the manufacturer’s instructions.
Categories: Recipes, Snacks | Tags: , , , | 2 Comments

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