Bananas for Bananas.
This recipe has all the flavor and nutrition of moist, delicious banana bread, just in a different form. It also makes a great snack.
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Banana Bread In A Bowl
Banana Bread In A Bowl
Ingredients
- 1 banana (I use a frozen one, but you don't have to)
- 1-2 tablespoons walnuts, optional
- 1 cup milk of choice
- 1 cup flake cereal, such as Arrowhead Mills' spelt flakes (You can use a gluten-free cereal)
- 1 teaspoon pure vanilla extract
Instructions
Put all the ingredients into a blender, and blend. Now eat! This gets thicker, the longer it sits.
For a fun twist, try using the *Melted Banana Trick*
Oh, and cinnamon or chocolate chips make nice additions. But then again, chocolate chips make a nice addition to anything!
Nutrition Information:
- This banana version will have about 245 calories, 7 grams fiber, 7 grams protein, and 3 grams fat.
- The pumpkin version will have about 175 calories, 8 grams fiber, 7 grams protein, and 3 grams fat.
- The gingerbread version will have about 215 calories, 7 grams fiber, 7 grams protein, and 3 grams fat. If you use blackstrap molasses, you’ll also get a healthy dose of iron and calcium :).
It’s very filling, for not a lot of calories. So if you’re not watching your weight, I suggest planning to have something calorie-dense alongside. (Some of my favorite sides include peanut butter on a spoon, extra walnuts, or… anything chocolate!)
this looks really good, but it would be very helpful if you would include Total Carbs in the nutritional information.
Katie, I have just recently discovered your blog. I absolutely LOVE it. I love all of your {insert yummy stuff here} bread in a bowl recipes. I for 3 straight days I ate the pumpkin bread in a bowl for both breakfast AND dinner. The banana bread in a bowl is fantastic as well. I just love your recipes. I am not vegetarian, vegan, or gluten-free but I cannot get enough of what you have put out for everyone to enjoy. Im learning a lot as well with regard to substitutions and alternative ingredients to make recipes vegan friendly. I will be first in line so-to-speak when your cookbook comes out. I can’t wait!
Could you provide me with the carbohydrate count in your recipes?
Carb thought for those wondering,
A small banana around 6″ some odd inches long has about 23g of carb, 90 calories 3g total fat 0.1g sat. 2.6g dietary fiber, 1g of protein and 12g of sugars.
Almond Breeze unsweetened almond milk for 1 cup is 0.8g of carb 30 calories, 2.5g total fat polyunsaturate fat 0.5g, monounsaturated 1.5g 0.8g dietary fiber, and 1g of protein with 0 sugars
Pure vanilla extract if you want to be tech. is 0.5g carb while imitation extract is 0.1carb
Just add the those base numbers to your calculations with that of your flake cereal of choice.
This breakfast is so tasty! To me it’s like a cold, crunchy oatmeal! To those concerned about it being like soggy cereal, it really isn’t. At least, not if you eat it right away! I’ve never left it long enough to find out! The flake cereal still maintains a crunch, even though it’s been blended.
One thing I will say though is that I found 1 cup of liquid to be way too much, it wouldn’t thicken up at all. Now I use 1/2 cup liquid to 1 cup cereal and it’s great!
Hmmm… LOVED THIS!!
I think it was the most delicious thing i have ever tasted – and i had to have it with (horrible) gluten free flakes – but it tasted amazing. Normally, gluten free flakes taste gross and chewy!! Amazingness.
Thank you! Question – has anyone tried making this the night before? Or even blending the cereal and milk the night before and adding the banana/pumpkin etc the next morning? Id LOVE to have this a morning before work but the kitchen is too busy in the morning for me to take out my blender! 🙁
I’ve not done it, but others say you can 🙂
Speedy reply! I will try it indeed 🙂 im looking forward to my voluminous oatmeal tomorrow though…
came up with a quick cool trick to speed me up in the morning and a great way to add some extra calories and protein to my oats…instead of opening the jar of Peanut butter (which, granted – isnt that difficult, but still – i like my trick!), i “melted” 2 Tbsp of peanut butter into 1/4 cup of almond milk, and froze the mixture in an ice cube tray, popped them out and keep em in a little baggy in the freezer. whenever i wanna Peanut-butter anything up (oats, smoothies etc) – i just pop one or two in! it makes everything taste yum!!
(ps. you told me to report back to you about using the sugar free chocolate in the cauliflower chocolate cake – it worked with no problems. wasnt too sweet but i love bitter chocolate. its beautiful if you add a tiny drop of toffee/caramel flavouring to it. yummy.)
Anyway – thanks again for all the fantastic recipes. Im a recipe-maker myself, and i must say you never fail to impress. Also, your new picture is beautiful. Such a pretty chocolate covered face!!
Best wishes
Michelle
I blended peanut but butter into mine. DELICIOUS!
I omitted the walnuts and added some cinnamon – tasty! Thanks for a simple and healthy recipe.
Hey Katie! I was wondering how many grams of cereal are there in a cup?
does it have to be flake cereal or can I use cheerios or something else?