banana pancakes

what I do when we have brown bananas

banana pancakes

1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

chocolate zucchini muffins

I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit. 

chocolate zucchini muffins

4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.

In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.

black bean soup

Super easy, slow cooker recipe. I served this alongside some baked potatoes.

black bean soup

2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water

Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream

Rinse beans under cool water and pick out any stones or debris.

Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.

Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.

Garnish with scallions, cheese, avocado or a dollop of sour cream.