Banana Peanut Butter Cake

Elvis Presley's favorite sandwich is banana & peanut butter, who ever knew that those two combinations are simply delicious? Here's a recipe for a Banana Peanut Butter Cake where the two flavorful worlds combine together into one good loaf of deliciousness.

• Banana Peanut Butter Cake

2 cups whole wheat self-raising flour sifted (see note)

2 large eggs lightly beaten

1 cup banana mashed

1/2 cup earth balance unsalted (or unsalted butter)
1/2 cup brown sugar

1/4 cup crunchy peanut butter

1/4 cup honey

Preheat oven at 350F degrees.

1. Spray non-stick cooking spray on a 8 1/4x5 1/2x 2 3/4 inch loaf tin. Using an electric beater, beat the butter, sugar, and honey in a large mixing bowl. Add the eggs a little at a time, beating thoroughly. Add the peanut butter and beat until well combined.

2. Mix in mashed bananas. Then fold in flour, stir until the mixture is just combined and almost smooth.

3. Spoon the mixture evenly into the prepared tin and smooth the surface. Bake for 1 hour or until a skewer comes out clean when inserted in the center of cake. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

OH EM GEE~ This stuff is good <3 Thank you Elvis!

Note: If you don't have whole wheat self rising flour here's my recipe to make your own.

1 cup whole wheat flour or all purpose

1 1/4 teaspoons baking powder

1/4 teaspoon salt

It's bulletproof.

Strawberry Yogurt Cupcakes

Strawberries. A sign of spring <3 My love for sweets is undeniable, but it counter acts with my healthy life style. When I bake, I try to find different substitutes for certain ingredients like AP flour, oil, sugar, butter etc. Which means basically you have to redo the whole entire recipe...which is a pain. There were a lot of trail & errors in my kitchen but these Strawberry Yogurt Cupcakes are a winner! They're light and fluffy..taste like spring in a cake <3

• Strawberry Yogurt Cupcakes

2 cups whole wheat flour
2 eggs
3 bananas
1 cup strawberries (frozen or fresh)
1 tsp baking soda
1 tsp vanilla extract
1/2 cup non-fat plain yogurt
1/4 cup unsweetened applesauce
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat the oven at 375 degrees. Mash bananas & strawberries in separate bowls set aside.

1. Whisk together eggs, applesauce, yogurt, brown sugar, vanilla and bananas. In a separate bowl, mix together flour, baking soda, cinnamon, and nutmeg; Combine two together until moistened.

2. Fold strawberries into banana mixture evenly.

3. Spray non-stick cooking spray onto your 12 cupcake pan. Evenly, fill mixture a little more than halfway. Bake for 20 minutes, then cool completely.


Behind the scenes...mMm!!

20 minutes later you should get these babies...

Don't you love that you can see the actual strawberry peeking through? YUM! Now, these taste great by themselves..BUT I felt like I wanted to be naughty and put some light whipped icing on them :)

• Strawberry Whipped Cream

1 cup heavy cream
1 tbsp granulated sugar
1/2 tsp vanilla extract
1/2 cup strawberry puree

1. Put strawberries into blender and puree until smooth. In a large bowl combine heavy cream, sugar, vanilla extract, and strawberry puree.

2. Set your handheld mixer on high and whip for a minute until stiff. About a minute.

And in the end you get these.

I had extra strawberries left so I decided to top them :) Enjoy <3

Whole Wheat Lemon Bars

I love lemons. Seriously, I love them <3 I'll douse anything with its tangy juices. So, if you're a lemon lover then you'll love these whole wheat lemon bars :D!

• Whole Wheat Lemon Bars

Crust:

2/3 cup whole wheat flour
1/3 cup graham cracker crumbs
1 tbsp sugar
3 tbsp butter

Topping:

3 large egg whites
1 large whole egg

1 cup sugar
2 tbsp wheat flour
2 tsp grated lemon zest
1/2 cup lemon juice (4 lemons)
powder sugar for dusting (optional)

Preheat oven at 350F degrees.

Crust: Mix all ingredients together. Add butter and with your hands mix it around until evenly moistened. Take your 8x8x2 line it with foil and spray non-stick cooking spray. Press crust mixture evenly bottom of pan. Bake for 13 mins.

Topping: With a mixer on high speed, beat all ingredients about 1 minute. Pour lemon mixture over crust. Then bake for 30 minutes. Let it cool completely, then serve.

Sprinkle powder sugar evenly, & there you have it the yummy taste of spring <3

Bon appetit <3

Whole Wheat Banana Pancakes

I had some left over bananas that's just been sitting on my counter, if you knew me you'll know that I HATE wasting food. I had a sudden urge for pancakes so why not make banana pancakes?! I replaced all purpose flour with whole wheat to make it a bit healthier & no sugar since you can get the sweetness from the bananas.

This recipe makes about 6-7 pancakes, hopefully you'll have some friends over for breakfast :)

• Whole Wheat Banana Pancakes

1 cup of whole wheat flour
2 tsp of baking powder
1/4 tsp of salt
1/4 tsp cinnamon
1 large riped banana
1 cup fat-free milk
3 egg whites
2 tsp oil
1 tsp vanilla extract

** You can add walnuts to have some crunch.

1. Mix all dry ingredients flour, salt, baking powder, cinnamon into a bowl.

2. Mash large banana until it looks like baby food. I like to use a fork. Mix all wet ingredients in a separate bowl (milk, vanilla, egg, oil) with mashed bananas.

3. Combine wet ingredients to dry. Mix until all dry spots disappear. Don't over mix




4. Spray non-stick cooking spray to lightly coat skillet. Heat a large skillet on medium heat. Pour batter (I used a 1/4 measuring cup) When the pancake starts to bubble and the edges look a bit golden brown, flip the pancakes and repeat with the remaining batter.

Top it off with some banana slices and viola! You have fresh pancakes <3 You can always add your favorite maple syrup but I'm not a big fan of the sweet liquid, so I spread some of my favorite jam (??)

It says "butter" but it's more like a jam consistency, for 35 calories per tablespoon who can complain? mMmMm...

Have a good breakfast guys :)

My sisters funny Easter eggs that I had to use. HAHA~

Whole Wheat Blueberry Muffins

Did you know that a muffin can have up to 400-650 calories? In ONE muffin! Absurd isn't it? If you're a health fanatic like myself then you'll enjoy my whole wheat blueberry muffins :) It's simple &* easy but taste waaaaaay better than any market made calorie overload, M.S.G nasty muffins. (Unless you like that kind of stuff....) Best part? You won't feel like sh*t eating it since it's about *drumrolls* 170 calories per muffin! MmMmMmMm!!

Start to finish: 35 mins

makes: 12 muffins

• Topping

2 tablespoons of packed light brown sugar

1/4 teaspoon of ground cinnamon

• Muffins

3/4 cup fat-free skim milk

1/4 cup cranola oil

1/4 cup of honey

1 egg

1 cup all-purpose flour

1 cup whole wheat flour

3 teaspoon baking powder

1/2 teaspoon salt 1 cup of fresh blueberries

For the topping, mix together brown sugar & cinnamon set aside.

1. Preheat your oven to 400F. Spray your 12 regular size muffin pan with non-stick cooking spray. Set aside.

2. In a large bowl, put milk, oil, honey, and egg whisk together until well blended.

3. Stir in flours, baking powder and salt just until dry ingredients are moistened

(The batter will be lumpy. Do not over mix.)

4. GENTLY fold in the blueberries.

5. Divide the batter evenly among muffin cups. Then sprinkle your brown sugar/cinnamon topping.

6. Bake for 18-20 mins, stick a toothpick in the center &* if it comes out clean then its done.

After a long 20 mins of your life what pops out of the oven?!?! *DRUUUUMROOLLSS*

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**ignore my water print this is when I had tumblr har har~

YUMMY in my tummy healthy blueberry muffins. NOM NOM NOM!! ENJOY GUYS <3