When our bananas get very ripe I usually make banana bread. While I absolutely love banana bread (click here for my vegan and gluten-free recipe), it has been way to hot to make it lately…who wants to turn the oven on when it is in the nineties and humid???
The hot weather has also been making our bananas ripen much faster than usual. It all works out though because we have been making a TON of smoothies lately to help cool us off. One of my favorite ways to make a smoothie creamy and help sweeten it naturally is to add frozen bananas to the blender. When I notice the bananas getting too brown and soft to eat on their own, I peel them and put them in a bag in the freezer. I ALWAYS have frozen bananas in the freezer for my smoothies.
One last tip…break the frozen banana into 3-4 pieces right before you put it in the blender (it will be too difficult for the blender to break-up the banana if it isn’t broken down a bit beforehand).
Banana Bread Oatmeal
This recipe is so simple. My daughter is an oatmeal fiend, so first thing in the morning I gather my oatmeal ingredients and put it on the stove to cook. This allows me to let it cook while I sit down at the computer and put my daily plan together (before the kids wake-up). By the time my daughter comes downstairs for breakfast the oatmeal is ready, thickened, and cooled down enough for her to eat.
I have MANY oatmeal variations, but this is the current favorite in our house…it feels like the favorite flavor rotates every few weeks. Maybe it will become one of your new favorites…
1 cup rolled oats (We use Bob’s Red Mill’s Gluten Free Rolled Oats)
1 1/2 cups water
1 banana, sliced
1/4 tsp cinnamon
2 packets of Sweetleaf stevia
Photo Courtesy of Bob's Red Mill
As I said, this recipe is so simple. Pour all of the ingredients into a small pot on medium heat and bring it to a boil. Once the oatmeal comes to a boil, turn the heat down to low and simmer until you reach your desired consistency.
Top with coconut sugar or maple syrup and chopped nuts (I used my Apple Pie Infused Pecans). We also love to add some homemade almond milk (the plain version).
For a printable version of this recipe click here.