Category Archives: Saturday/Sunday/Summer

How to Freeze Bananas for Future Baking | Fuss Free Vegan Banana Bread Recipe

 

This post was previously published on my old blog, but became relevant today as I enjoyed a new banana bread recipe.

Mashed bananas are one of my favorite baking ingredients.  Using ripe bananas in baking is a very time-sensitive issue.  Do you choose a new recipe to try but have no mashed bananas on hand?  Or, do you have a pile of slimy black bananas with no baking supplies on hand?

Freeze bananas to take advantage of their thrifty food qualities. Using ripe bananas for baking or smoothies makes good use of an otherwise undesirable food.  Ripe bananas are often on sale at the grocery store.  You may also purchase a bag of ripe bananas at even more of a discount. Your planned use for the bananas dictates the storage procedures.



Do you plan on using frozen bananas for smoothies? Frozen bananas make a delicious stand-in as ice cubes in smoothies.  Peel ripe bananas, slice into cubes, and place in a zipper-seal plastic bag, canning jar, or other freezer-safe container.  When preparing a smoothie just toss in the frozen banana pieces for an icy treat.

Or, do you plan to use the bananas for baking? Just put the whole banana, peel on, in the freezer.  When you are ready to bake, place the bananas in a bowl and allow to defrost at room temperature.  The bananas may be a little slimy- no need to be squeemish!  Use a kitchen scissors to snip the tip off the banana.  Squeeze the banana “goop” into the bowl and add the rest of your ingredients.

In addition to baking, my family likes ripe bananas on pancakes.

I used up several bananas from the freezer this afternoon for banana bread. I’m encouraging my husband to eat less packaged food by having homemade treats ready at home. This recipe makes two loaves, so I will have one in the freezer for busy mid-week.

Fuss Free Vegan Banana Bread
Ingredients
  • 4-6 Ripe Bananas (To yield about 4 C)
  • 2/3 C sugar
  • 2/3 C coconut oil, melted
  • 2 t vanilla
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3 1/2 C spelt flour
Instructions

  1. Preheat oven to 350 F.
  2. Mash bananas until smooth.
  3. Stir in sugar, oil, and vanilla.
  4. Add dry ingredients.
  5. Stir until just combined but still lumpy.
  6. Divide batter between two standard loaf pans.
  7. Bake for 45 minutes or until knife inserted in center comes out clean.
I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Happy Thanksgiving 2013

Happy Thanksgiving, all! I’m headed north to visit my family for the day. My husband and I missed the get-together last year because we were on a mini-honeymoon.

Here’s a picture of the crew taken just one year ago at our wedding. At the top of my annual thankful list is my awesome, laid back family that makes the holidays enjoyable instead of stressful. I’m also thankful…

  • That I’m not only employed, but that I’m employed in a career that I love working with students I love
  • That I’m married to an awesome husband who takes great care of our family and home
  • That I have two awesome dogs who have turned me into “that” annoying person who counts dogs as family members
I hope you are too busy enjoying your break to read this Thanksgiving-day post! In that case… Welcome back! I hope your few days off work have you excited to be back instead of counting the days to Christmas.
I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!

Ms. Pins’ Monster Cookies (Vegan, Gluten-Free)

In the past year I have adopted an animal-product-free lifestyle, and after last week’s yeast bread unit I am reminded of how much better I feel without wheat as well. This is quite a let down for the upcoming holiday season. My mom is a fantastic baker and I can’t imagine a celebration being the same without her goodies!
Last weekend I set out to create a gluten free, egg free, and dairy free version of our family’s favorite monster cookies.  After a lifetime growing up with my mom’s cooking “veganized” versions of foods are usually a let-down.  I can proudly report that these cookies were AWESOME and even passed the husband taste-test.
The recipe uses chia seeds as the emulsifier and oil as the fat instead of eggs and butter. I chose tapioca flour to replace the wheat flour because it is slightly sweet and is a good thickener. The resulting cookies have a crisp bite but are still chewy, just like an oatmeal cookie should be!
Ms. Pins’ Monster Cookies
A gluten free, egg free, dairy free version of the cherished Mrs. Kramer Monster Cookie recipe

Ingredients:
  • 1/2 C almond milk (original, unsweetened)
  • 2 T chia seeds
  • 1/2 C vegetable oil
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1 C peanut butter
  • 1 T apple cider vinegar
  • 2 T tapioca flour
  • 2 t baking soda
  • 2 1/4 C quick oats (People very sensitive to gluten should use certified gluten-free oats due to cross contamination risks)
  • 1/3 C each raisins, walnuts, and coconut or 1 C total of your choice of add-ins
  • 1/2 C powdered sugar

Instructions:
  1. Preheat oven to 350 F.
  2. Mix together almond milk and chia seeds.  Allow to sit until thickened slightly; about 5 minutes.
  3. Cream together chia seed mixture, vegetable oil, sugars, peanut butter, and apple cider vinegar.
  4. Sift in flour and baking soda. Mix well.
  5. Stir in quick oats.
  6. Fold in raisins, walnuts, and coconut or your choice of add-ins.
  7. Drop dough by tablespoons full into powdered sugar. Roll in powdered sugar and place on ungreased cookie sheet.
  8. Bake in middle of oven for 10 minutes.  Allow to cool on sheet for about five minutes before transferring to a wire cooling rack.
I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!