banana Archives - Amazing Health Advances

Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe

The AHA! Team — Fri, 18 Jul 2025 05:36:46 +0000

Recipe via Nutrition Facts – Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This cake is a great way to use overripe bananas. The riper the banana, the sweeter the flavor, so just a small amount of Date Syrup is needed. Coarsely crushed walnuts provide a welcome crunch, and the Blackberry-Almond Butter Sauce adds a bit of healthy decadence if you want to spoon it over the cake. COURSE: Dessert DIFFICULTY: Moderate SERVINGS: 9 Ingredients ▢ 1 tablespoon ground flaxseeds ▢ 2 tablespoons warm water (for the flaxseed) ▢ 1½ cups mashed ripe bananas (2 to 3 large bananas) ▢ ¼ cup unsweetened soy milk ▢ ¼ cup Date Syrup ▢ 1 teaspoon fresh lemon juice ▢ 1 teaspoon pure vanilla extract ▢ 1 cup almond flour ▢ ½ cup oat flour ▢ 1½ teaspoons aluminum- and sodium-free baking powder ▢ ½ teaspoon ground cinnamon ▢ ½ cup coarsely crushed walnuts (optional) Instructions In a small cup or bowl, combine the flaxseeds and water. Stir well, then set aside for 10 minutes. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper. In a large bowl, combine the mashed bananas, soy milk, Date Syrup, lemon juice, vanilla, and flaxseed mixture. Mix well. Whisk in the almond flour, oat flour, baking powder, and cinnamon until evenly mixed. Fold in the walnuts. If the batter is too thick, stir in a little more soy milk, 1 tablespoon at a time. Transfer the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until lightly browned on top. Remove the pan from the oven and set aside to cool completely. Once cool, invert the cake onto a plate. Cut the cake into squares and place each serving on a small dessert plate. Spoon some of the Blackberry-Almond Butter Sauce over each serving (if using). To read the original article click here.

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Banana Oat Cookies Recipe

The AHA! Team — Fri, 21 Feb 2025 06:18:01 +0000

Recipe by: Mary, Media Director via Nutrition Facts – Banana Oat Cookies Recipe A delicious breakfast or snack using just oats, bananas, and any add-ins of your choice. Serve these banana oat cookies for breakfast with some fresh fruit or enjoy on their own as a mid-day snack! COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 cookies Ingredients ▢1 cup rolled oats ▢2 medium-large ripe, spotty bananas OPTIONAL ADD-INS: ▢up to 1/4 cup of frozen blueberries (raisins, nuts, seeds, or other dried, fresh or frozen fruit) ▢1/2-1 teaspoon cinnamon (pumpkin pie spice or other favorite spices) Instructions Preheat oven to 350F. Mash bananas with a fork in a medium-sized bowl, until a pureed consistency is achieved. In a food processor or blender, pulse the oats for 10 seconds to break into smaller fragments or blend into oat flour. This helps the cookies hold together. In a pinch, this recipe will also work with whole rolled oats. All options work, but will give the cookies a different texture. Stir the oats, mashed bananas, and any add-ins to form a batter. Line a cookie sheet with parchment paper or a silicone mat, scoop out desired amount of cookie dough and press down gently to flatten into cookies. Bake for 15 minutes or until golden brown. To read the original article click here.

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Going Bananas for Leaves as New Source of Protein Powder

The AHA! Team — Wed, 06 Nov 2024 06:44:54 +0000

Yulia Karra via Israel21c – Day 8’s cost-effective method to extract RuBisCO protein from crop leaves could become the ultimate plant-based meat replacement. “I’ve always loved proteins,” says Michal Mayer with a sincere smile on her face. “You don’t dedicate your life to this if you don’t love proteins,” the biochemist and head protein researcher at Day 8 tells ISRAEL21c. Day 8 was established in July 2023 by scientists-turned-entrepreneurs Daniel Rejzner, CEO, and Dana Marom, CTO. This Israeli startup specializes in extracting RuBisCO plant protein, coveted by the food industry, from discarded leaves. RuBisCO RuBisCO (short for ribulose 5-bisphosphate carboxylase/oxygenase) is stored in all green leaves and is considered the most abundant enzyme on Earth. Unlike many other plant proteins, RuBisCO is complete, rich in essential amino acids, vitamins, nutrients, minerals and antioxidants. Until a few years ago, there has been a lack of information about the applications of RuBisCO, vis-a-vis human consumption. Recently, the plant-based market industry has been adapting RuBisCO as a sustainable source of protein and commercializing it. But progress is slow due to high production costs. This is where Day 8 comes in. It’s bananas! The Rehovot-based company developed the first-of-its-kind approach to extracting RuBisCO protein powder from discarded crop leaves, focusing primarily on banana leaves. “Bananas have an advantage when it comes to the supply chain because they grow all year round,” explains Marom, a biochemist with 20 years of experience in the food industry. “Banana cultivation is one of the most prevalent in the world, while its leaves are very large and strong, so we’re not in the race against time when collecting these leaves,” she says. Israel does not import bananas, so local cultivation is done at a large scale. This has helped Day 8 clinch agreements with three major domestic banana growers struggling due to the ongoing war in Gaza. Rejzner, who has a degree in physics, says the leaf-collection process doesn’t require any changes to the farmers’ routines. “Farmers are not the biggest fans of innovation, and normally aren’t open to partnerships,” he says, but Day 8’s noninvasive approach was welcomed by them. Eco-conscious agenda One of the main advantages of Day 8’s method is that it eliminates the cost associated with growing raw materials only to extract protein from them, such as soybeans. “We knew that working with waste would make us cost competitive and make it easier to scale up,” notes Rejzner. The method has the potential to recycle up to 2.7 trillion tons of the unwanted leaf biomass, helping the food industry reduce its environmental footprint. “It’s basically taking trash and extracting raw material from agricultural lands that were seemingly emptied,” says Marom. This goes hand-in-hand with the eco-conscious agenda of Marom and Rejzner. Both founded successful startups in the past, but decided to enter a business sphere that they believe will ultimately change the world for the better. In fact, the name “Day 8” is rooted in the belief that the world was created in seven days, and on the eighth day, it became “our responsibility to protect and nurture it.” “On this symbolic eighth day, we find our purpose – to safeguard the planet and its resources by revolutionizing the way we produce and consume food,” says the company’s mission statement. The alternative to the alternatives Despite the alternative protein market currently being valued at $18 billion, it faces a host of challenges, primarily taste, which despite the industry’s best efforts is still incomparable to animal-based protein. The founders say that thanks to Day 8’s unique process, the extracted protein is completely taste-neutral. Additionally, the extracted product is 100% natural, unlike some alternative proteins that involve genetic modification of the host plant. Marom explains the consistency of the Day 8 protein powder is exactly the same as the consistency of the protein derived from eggs. Rejzner adds that Day 8 products can also serve as a potential replacement for whey protein, a byproduct of cheese production widely used in the fitness industry. “Our product is absorbed better by the body, it’s hypoallergenic, vegan, cheaper and has no aftertaste,” explains Rejzner. The same properties are applied to plant-based dairy alternatives created with Day 8 products, such as vegan milk, cheese and yogurt. Marom notes that plant-based dairy alternatives often have an endless list of ingredients, most of which are added to emulate the consistency of animal-based dairy. “Oftentimes these products have a lot of fat and very little protein. Our goal is to minimize that list of ingredients; less chemical ingredients and more healthy ones.” The Kitchen The company currently has five full-time and two part-time employees, working in partnership with food-tech incubator and investor The Kitchen FoodTech Hub. The Kitchen Hub last year launched The Kitchen Labs, an innovation center for startups, with the support of the Israeli Innovation Authority. This is where the Day 8 labs are currently located. With initial funding of $750,000 from The Kitchen Hub, the startup has now opened a seed round to raise an additional $2 million to take the product to market within two years. The first target market is the United States, which has both a larger consumer market share and relatively lenient food regulations. “Once it’s approved by the FDA, it will be easier to get approval in Europe and Israel,” adds Marom. For more information, click here. To read the original article click here.

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Strawberry-Banana Nice Cream Recipe

The AHA! Team — Tue, 03 Sep 2024 08:36:16 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Strawberry-Banana Nice Cream Recipe I scream, you scream, we all scream for NICE cream! We can’t get enough of this dessert in our household—both this specific recipe and easy-to-make, delicious variations. For MATCHA: Simply blend two ingredients—powdered matcha green tea and blended frozen bananas—before freezing. (Please make sure the matcha is sourced from Japan, not China, due to lead contamination concerns.) COURSE: Dessert DIFFICULTY: Easy SERVINGS: 4 TOTAL TIME: 10 min INGREDIENTS ▢4 bananas frozen (break into chunks before freezing) ▢2 tablespoons almond butter ▢1 cup strawberries sliced ▢1 piece split and scraped vanilla bean or 1/2 teaspoon vanilla extract INSTRUCTIONS Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving. TIP: Keep a stash of ripe banana chunks in the freezer to make delicious soft-serve nice cream (and smoothies) in minutes. To read the original article click here.

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Strawberry Kiwi Smoothie Recipe

AHA Publisher — Thu, 22 Apr 2021 07:00:06 +0000

Dr. Josh Axe, DC, DMN, CNS – Smoothies are delightfully healthy foods when done right. When you purchase them at an overpriced smoothie shop, they’re often full of low-quality ingredients and a lot of added sugar, but why bother buying these drinks when you can make your own? Take my homemade strawberry kiwi smoothie recipe, for example. Trust me — this recipe is quick and easy to whip up, and it’s loaded with beneficial ingredients sure to up your nutrient intake while satisfying that sweet tooth. Key Ingredients This delicious and refreshing strawberry kiwi smoothie is one of my favorites. Thanks to the kiwi, it’s chock-full of vitamin C. If you thought oranges were good, wait until you try kiwis: These fuzzy little fruits have 275 percent of your daily recommended allowance of the nutrient. That’s not all. Kiwi nutrition provides vitamins K and E, along with potassium, copper and folate. As such, this fruit can help counteract signs of aging and support skin, eye, digestive, cardiovascular, bone, immune and respiratory health. When you combine kiwis with nutrition-rich strawberries, which are packed with antioxidants, along with some banana and raw yogurt, you get an easy-to-make, fruity smoothie you can enjoy as a yummy breakfast, post-workout snack or just an after-dinner treat. Strawberry nutrition is high vitamins C, K and B6. It also provides a good amount of minerals, including manganese, folate, potassium, magnesium and more. Strawberries have been shown to help protect against cancer, heart disease, skin damage, cognitive decline and digestive issues. The final fruit star in this strawberry banana kiwi smoothie is, of course, banana. Banana nutrition is, of course, loaded in potassium, along with several other essential nutrients. That’s why bananas can help boost energy, improve digestion, enhance mood, and support heart and kidney health. How to Make a Strawberry Kiwi Smoothie Add all the ingredients to the blender. You can use fresh ingredients if you can find them, but the good thing about this strawberry kiwi smoothie is that it works equally well with frozen ingredients for those cooler months. Blend it all up until you reach a smooth texture and serve. You can garnish with some fresh basil or mint leaves to jazz this smoothie up. To give your smoothie an extra nutritional boost, add a scoop of green vegetable powder. Enjoy! Similar Recipes Looking for a couple more strawberry smoothie recipes? You can try my Hydrating Watermelon Smoothie Recipe with Strawberries and Banana or Strawberry Banana Smoothie Recipe. Here are a few other smoothie recipes to experiment with if you enjoy this kiwi strawberry smoothie: Pineapple Smoothie with Cilantro Recipe Raspberry Smoothie Recipe Piña Colada Smoothie Recipe Strawberry Kiwi Smoothie Recipe DESCRIPTION This strawberry kiwi smoothie is absolutely delicious. It is a great way to satisfy your sweet craving while doubling as a healthy snack. INGREDIENTS ½ cup strawberries ½ banana 1 kiwi ¼ cup goat’s milk yogurt ¼ cup water INSTRUCTIONS Add all ingredients to blender and blend until smooth texture is reached. To read the original article click here. For more articles from Dr. Axe click here.

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The Best Gluten-Free Banana Bread Recipe

AHA Publisher — Sat, 20 Jun 2020 07:00:41 +0000

Dr. Axe – Banana bread is one of those recipes that everyone loves but are often apprehensive about making at home. Every coffee shop I drop into seems to sell overpriced slices of the stuff! Get ready to be surprised by how simple making nutrition-rich banana bread at home really is — and how good for you it can be. My super moist gluten-free banana bread is a recipe that everyone (even gluten lovers!) will enjoy. What’s Wrong with Regular Banana Bread? You might wonder what the point of making a gluten-free banana bread is. Why mess with a classic? Unfortunately, like so many recipes we’ve grown up with, classic homemade banana bread, even the homemade versions, aren’t very good for you. For starters, they’re usually made with a whole lot of white flour. Refined carbohydrates like those don’t add any nutritional value and can be difficult for your body to break down. And then there’s the sugar. Traditional banana bread has a ton of refined sugar in it, leading you to a sugar high followed by a sugar crash. Sugar is one of the top “foods” that causes inflammation in the body, which is linked to everything from Crohn’s disease and allergies to heart disease, diabetes and high cholesterol levels. Finally, while I enjoy organic butter when it adds something to a dish, normal banana bread recipes can have up to a cup of the stuff. There’s just no need when you have this gluten-free banana bread that tastes amazing and is healthy — and ready to be baked. Gluten-Free Banana Bread Nutrition Facts One serving of this Paleo, gluten-free banana bread recipe contains approximately: (1)(2)(3)(4)(5)(6)(7)(8)(9)(10) 194 calories 7 grams protein 12 grams fat 17 grams carbohydrates 3 grams fiber 10 grams sugar 149.08 milligrams sodium 61.67 milligrams cholesterol 68.33 milligrams magnesium (16.3 percent DV) 1.41 milligrams iron (7.8 percent DV) 0.11 milligrams vitamin B6 (6.5 percent DV) 63.58 milligrams calcium (4.9 percent DV) 2.97 milligrams vitamin C (3.3 percent DV) 131.58 milligrams potassium (2.8 percent DV) INGREDIENTS: 4 eggs 3 medium overly ripe bananas, mashed ¼ cup honey ¼ cup coconut milk 1 tablespoon vanilla extract 2 teaspoons baking soda 2¼ cups almond flour ½ teaspoon sea salt ½ teaspoon cinnamon 1 tablespoon apple cider vinegar DIRECTIONS: Preheat oven to 350 F. Grease a standard loaf pan and set aside. In a bowl, mix eggs, banana, honey, coconut milk, and vanilla. In a separate bowl, combine baking soda, almond flour, sea salt and cinnamon. Combine both mixtures and stir until well incorporated. Add in apple cider vinegar and stir until it is distributed throughout the mixture. Pour batter into greased loaf pan. Bake for 45-50 minutes. How to Make Super Moist Gluten-Free Banana Bread My Paleo banana bread recipe keeps all the best parts about banana bread while making it a bit more nutritious. We’ll use almond flour, a heart-healthy, low-carb alternative to all-purpose white flour. You can also experiment with a Paleo flour blend, which incorporates various flours such as almond, coconut, tapioca and arrowroot flours, for this recipe. Incorporating overripe bananas makes this bread sweet, but we’ll add honey to make sure your sweet tooth is satisfied. If you’re hesitant to heat honey, you can also try maple syrup or a natural granular sugar like coconut sugar. Just be sure to use less of these! Instead of butter, we’ll get that same silky texture with coconut milk while keeping this recipe dairy-free. Now this is a banana bread you can indulge in without feeling bad! Serve the banana bread either warm or cooled — both are delicious! You can even add this recipe to your list of dishes to meal prep on Sunday to enjoy throughout the week for breakfast or with your cup of coffee. If you want to reheat it, simple pop it in the oven for a couple minutes. You’ll keep more of the moisture by eating it cool, though. This article has been modified. To read the original article click here. For more articles by Dr. Axe click here.

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