Banana Stuffed French Toast

I had another long run this morning! Listening to music really helps the miles go by when I am on the treadmill., and now I also have the Olympics on TV to distract/inspire me in the mornings. I am still working out the kinks in my workout playlist, but on the whole it is motivating…until some John Mayer comes on and I want to go relax while eating breakfast in bed. Other than that, the training is going well and I am hopeful that I will be able to keep it up as I travel more for work in the coming weeks.

One of the biggest difference of running longer distances is the fuel that my body needs. When I started out with 3/4/5 mile runs, I would just go straight from the bed to the gym without even drinking much water. However, now I really need some carbs to get my through the run. My default breakfast solution is toast and peanut butter, which is quick and easy. But if I had the time, I would definitely make this banana stuffed french toast every day!

This french toast is so creamy and rich without the ridiculous calories and fat of other recipes. I found it was substantially easier to fold pieces of bread in half rather than putting two pieces together like a sandwich (or cutting a slit in thickly cut bread). This recipe makes two mini french toasts, perfect for a pre-run treat!

Banana Stuffed French Toast

serves one

Ingredients

2 slices of whole wheat bread

1 egg

2 Tbsp almond milk

1/4 tsp ground ginger

1/2 tsp cinnamon

1 ripe banana, mashed

2 tsp plain whipped cream cheese

Whisk the egg and milk together. In a separate bowl combine the spices, banana, and cream cheese. Stir the mixture well (the bananas and cream cheese can be a little lumpy). Take the slices of bread and put half the banana mixture on one side of each piece. Fold the bread over to cover the mixture and pinch the edges closed. Dunk the stuffed bread into the egg mixture. Cook the bread on a oiled pan on low heat. Cook for 4-5 minutes on each side.

 

Also I want to give a happy birthday shout out to my mom!!

🙂

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Midnight Banana Muffins

Last week I bought way too many bananas (like 12), and they have been browning on my table over the past few days.

As much as I love a banana breakfast bowl, I knew I could not eat one every day for the next week(s). All yesterday, I mulled over several banana recipes but did not latch on to a specific idea that sounded both delicious and healthy.

Last night when I returned home around 11:30, I walked in the door and saw the bananas again. I was struck with a desire to eat them in some type of baked good immediately inspiration to make banana bread and searched around some of my favoriate blogs to find a good recipe.

I wanted to bake something on the healthy side, without sacrificing taste. These muffins definitely achieve the balance of (mostly) good for you ingredients and supreme deliciousness. You will not even know they are vegan/pretty healthy! That being said, if you do not include the chocolate chips (shame on you) I would recommend adding a bit more sweetener.

In an attempt to save as much time as possible, and get to bed before 1am, I made muffins instead of bread, but this recipe will work with either. Bread will have a longer baking time, probably around 45-50 minutes. This recipe probably makes enough for 16ish normal size muffins, but I refused to do any more dishes than necessary, so I managed to cram most of the batter into my 12 muffin tins (and eat the rest raw-hurrah for vegan baking!). These ginormous babies are the result.

Vegan Banana Nut Muffins

adapted from Hill’s Healthy Banana Bread

makes 12 really large muffins

Ingredients:

dry

1 cup whole wheat flour

1 cup white flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

wet

3 ripe bananas, mashed

1/4 cup oil

1/4 cup almond milk

1/2 cup agave

1 tsp vanilla

1 tsp cinnamon

fold-ins

1/2 cup chopped toasted walnuts

1/2 cup dark chocolate morsels (use vegan if that is important to you-I didn’t)

Preheat oven to 350. Combine wet and dry ingredients in separate bowls. Add the wet to the dry. Fold in walnuts and chocolate chips. Scoop into muffin tins (I sprayed mine with a bit of oil first). Bake for 18-22 minutes.

The muffins proved to be a perfect midnight (literally) snack, and I was in bed by 1:10.

Perfect.

Banana Breakfast Bowl

Happy Monday! I am actually a little more excited about the start of this week because it is the last full week of my undergraduate career!! The last day of classes is next Wednesday, and I am so excited to be done with school for at least a couple years.

I have enjoyed college, but these last few weeks have been nonstop work. I literally cannot imagine what it will feel like to not have homework. Even when I do not have a project due in the near future, I still always have the nagging feeling that I should be doing something more productive with my time. While I still have finals ahead of me, I find it a lot easier to study and focus when I don’t have to go to class.

The banana breakfast bowl is my absolute favorite breakfast. I hate the consistency of ripe bananas, and this is a great way to use them (or you can always stick them in the freezer for smoothies). There are several combinations of this basic idea sometimes I use almond butter, throw in dried cranberries, sliced almonds, greek yogurt, protein powder, barley or another grain, chia seeds, etc the list goes on. But let’s start with the basics: the banana breakfast bowl!

Banana Breakfast bowl

1/2 cup oats

1/4 cup quinoa, cooked

3/4 cup water

1 ripe banana

1 Tbsp peanut butter

dash cinnamon

Add the oats to the water, let it sit while you slice the banana. Add the banana, quinoa, and cinnamon to the oats. Microwave for 2 minutes. Top with peanut butter.

…And done! A super easy highly nutritious breakfast!