Maple Banana Cookies

August 30, 2019 Kathleen Henry

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifull…

I. Cannot. Stop. Eating. These. Cookies. #pleasehelp

Do you have a labor day dish to bring to that party? Maybe you thought of bringing the norm, but do we really need another grill-able item, salad, or bag of chips? Nah. Switch it up with some cookies! If you got ripe bananas, you’re all set.

I had a little extra helping-labor myself while photographing this recipe. Oliver loves to carry around his camera taking photos. It was a little difficult to get some of him because he kept rushing over to where I was to copy me. Baking with little ones is the absolute best.

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Maple Banana Cookies

By Katie Henry - Produce On Parade

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Ingredients

1 cup mashed well-ripened bananas (about 2 medium bananas)
1 teaspoon of baking soda
1 tsp psyllium husk powder (or 1 tbsp ground flaxseed)
¼ cup water (or 3 tbsp water if using flaxseed)
½ cup vegan butter, softened
½ cup vegan granulated sugar
½ cup brown sugar
1 tsp vanilla extract
1 tsp maple extract
1 ½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon ground cinnamon
scant ¼ tsp freshly ground nutmeg
⅛ tsp ground cloves
pinch of salt
heaping ¼ cup vegan chocolate chips or nuts of your choice (optional)

Instructions

Preheat oven to 350° F and line a cookie sheet with parchment paper.

To a small bowl add the mashed banana and stir in the baking soda; set aside.

In a small bowl whisk the psyllium powder and water together and set aside.

In a medium bowl cream the butter, sugars, and extracts. Whisk in the psyllium mixture until light and fluffy. Stir in the banana mixture and set aside.

In a large bowl whisk together the flours, spices, and salt. Slowly stir in the wet mixture until just combined, stir in any chocolate chips or nuts if using.

Using a cookie scoop, drop dough onto cookie sheet 2” apart (they don’t spread much). Bake for about 12 minutes until the bottom edges just begin to turn golden brown. They will seem underdone but don’t fret! Remove from the sheet immediately and transfer to cooling rack. Repeat with remaining dough. Store in an airtight container once cooled.

8 minutes

00:12

00:20

About 30 cookies

I found this article from The New York Times that came out a couple days ago. It’s definitely worth a read. Veganism for the win!

“The vegans are right. The vegans were always right. The least you can do is shower them with respect and our gratitude, because they deserve it.”

— Farhad Manjoo; columnist at the The New York Times

Chocolate Banana Protein Pie

August 21, 2015 Kathleen Henry

This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze to make and will definitely satisfy those chocolate cravings in a healthy and nutritious fashion. Keep slices in the freezer for whenever you need a boost! Sweetened only with dates and bananas, there’s no flour or oil in this pie either!

Produce On Parade - Chocolate Banana Protein Pie - This is a fantastic clean-eating dessert as well as the perfect post-workout snack! At just over 200 calories and 16 grams of protein per slice (with 3 scoops of powder), this vegan pie is a breeze …

I've said it before and I'll say it again: I prefer to get my protein from whole foods rather than a protein powder. Adding black beans to smoothies, having lentils instead of rice, and quinoa instead of couscous are all ways I easily incorporate more protein into my diet when I need a boost. However, there are times when I do like to use a protein powder and Todd uses a powder quite regularly.

After a particularly long run (like my two hour run today), if I'm in a hurry for a quick meal, or just trying to increase the protein value in a meal or smoothie I'll throw a scoop or two of protein powder. I've tried many different brands (the good, the bad, and the ugly) and I only use Sunwarrior now. I use the Classic Plus line. It's a vegan, organic certified, rice protein powder with the addition of pea powder, chia, quinoa, and amaranth to perfectly balance those amino acids. It's also gluten and soy-free which I know can be really important to some folks. Many vegan protein powders just aren't quite as mild tasting as whey powder and can be difficult to incorporate inconspicuously into smoothies and meals...especially if you're not big on the taste, but not this one!

Sunwarrior is the tastiest one I've found to date, though I confess it's a bit sweet for my liking. I don't often drink it alone, but I really enjoy adding it to recipes. My best one yet? This pie. It's delicious, kind of portable, stores long-term, and is the perfect calorie and protein count in one slice for a quick snack. I think you're going to really like it!

Chocolate Banana Protein Pie

Recipe by Kathleen Henry @ Produce On Parade

Yield: 8 slices of pie

Ingredients

-Crust-
½ cup hazelnut meal (or ½ cup hazelnuts blitzed in the food processor)
½ cup shredded coconut
6 medjool dates, pitted
2 tbsp unsweetened cocoa powder
¼ tsp kosher salt
-Filling-
5 medium bananas, sliced and frozen
1 cup unsweetened plain, non-dairy milk
¼ cup unsweetened cocoa powder
1-3 scoops of SunWarrior Chocolate Classic Plus Protein Powder, to taste
1 tsp vanilla extract
½ tsp xanthan gum (optional, but recommended)
pinch of kosher salt
1 square of semi-sweet chocolate, for garnish (optional)

Cooking Directions

In a food processor, add all the crust ingredients and process for about 3 minutes. When pinched between your fingers, the mixture should stick together.
Transfer to a 9 inch spring-form tart pan and press into the bottom of the pan using your fingers.
Clean out the processor bowl and add in all of the filling ingredients. Process for about 5 minutes, stopping to scrape down the sides as necessary, until the mixture is smooth and creamy with no lumps.
Transfer to the pan and even out the top with a spatula. Using a vegetable peeler, scrape the side of a square of chocolate to add a sprinkling of chocolate shavings on top, if you like. Cover with plastic wrap and freezer for at least 30 minutes before slicing into 8 slices. Keep stored in the freezer; thaw about 10 minutes before serving (or however long you’d like depending on the desired texture).

*DISCLAIMER* PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Spiced Rum, Caramel, Cardamom Banana Ice Cream

June 17, 2014 Kathleen Henry

“It’s not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere.”

— James Cameron

Let us take this time to thank Mr. Cameron for Avatar, Titanic, and his words of wisdom regarding veganism. Amen. Now, it's time for sweets! Did I mention this ice cream is salted too?! I couldn't fit it in the title...but everything is better salted. It's science.

Produce On Parade - Spiced Rum, Caramel, Cardamom Banana Ice Cream

I may have just had bananas and rum for dinner the other night. What?? Don't look at me that way. I'm fairly certain I remember one of the vegan food groups being banana and the other being rum. Okay, so that might be a bit of a fabrication, but bananas-runneth-over in our house right now and I had to think of something to do with them all.

Todd had ultimate frisbee the other night so it was sweets night for Katie and banana bread didn't feel right. Ice cream, however, always feels right. I kept this recipe very simple which allows the rum, cardamom, and banana flavors to really shine. Creamed dates lend a sweet, caramel flavor and if the ice cream sits over night, the cardamom mellows.

Spiced Rum, Caramel & Cardamom Banana Ice Cream

Serves 4

Notes: The rum can be omitted but the ice cream will freeze harder without it. I recommend freezing it overnight unless you want it to be a sort of soft-serve consistency.

Ingredients