This banana bread recipe was my grandma’s. My mom still has a copy of the recipe that my grandma wrote on a card for her. It’s a small card, with cramped writing, spotted with years of batter droplets.
It’s the best. And I love it. And it smells like home and family and bananas and bread and sweet and yummy.. and so I’m telling you about it. Turns out, you can make it in the Bullet with the blender attachment. Who knew?
Grandma’s Banana Bread
- 2-3 bananas (or 4 if you’re using apple bananas like me!)
- 1/3 cup oil
- 2/3 cup sugar
- 2 eggs
- 1 3/4 cup flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 350F. Grease and flour a loaf pan. Blend up bananas, oil, and sugar. Add in eggs and blend for just a couple seconds, until beaten. Add in dry ingredients and pulse to mix, scraping the sides as necessary until just mixed together. (If you have the blender attachment, you can make the entire bread in it; if you don’t, just mix up all the wet ingredients and pour them into the dry ingredients in a bowl.)
- Pour into prepared pan and bake for 45 min-1 hour, until toothpick comes out clean. Cool before eating (but it’s delicious warm with butter!)
This peanut butter banana trifle dessert is so fast and easy to make, and incredibly delicious! You can make it in one large trifle dish or in four miniature trifle dishes. All you need to make these tasty little trifles is a box of instant vanilla pudding, milk, peanut butter sandwich cookies, peanuts and bananas. The Magic Bullet will whip up the pudding in no time and then you just need to add everything to the trifle bowls. No need to worry about making them look pretty – they will do that all on their own, no matter how you add in the ingredients! I don’t know about you, but I absolutely love the peanut butter and banana combo!
You can cover these miniature trifles with plastic wrap and keep them for up to a day in the refrigerator. The cookies will soften and lose their crunch, but they’re delightful soft, too.
Peanut Butter Banana Trifle
- 1 package instant vanilla pudding
- 3 cups cold milk
- 8 peanut butter sandwich cookies
- 1/2 cup roasted peanuts
- 2 bananas, sliced
- Whipped cream for topping
- Add the instant pudding mix and milk to a Magic Bullet cup or pitcher and blend for 30 seconds. The pudding should be thick after letting it stand for 1 minute.
- Transfer a few tablespoons of pudding to each trifle glass, and top with crushed peanut butter sandwich cookies, peanuts, and bananas.
- Repeat these two layers once more, then top with whipped cream, peanuts, bananas and half of a cookie.
- Serve chilled.
Makes 4 trifles
One of my good friends has a “specialty dessert,” and I get so excited every time she makes them: mini cheesecakes! I have always wanted to try making them in a chocolate version and finally created a delicious mini chocolate cheesecake recipe using my Magic Bullet.
The ganache layer on top is optional, especially if chocolate cheesecake is already rich enough for you, but I love including it when I make these. I can’t get enough chocolate! Leave them plain, or top them with fresh raspberries before serving.
Mini Chocolate Cheesecakes
- 1 1/2 cups crushed graham cracker crumbs
- 4 Tbsp butter, melted
- 2 Tbsp sugar
- 8oz cream cheese, room temperature
- 1 1/4 cup semisweet chocolate chips
- 1/3 cup sugar
- 1 Tbsp flour
- 1 egg
- 1/2 tsp. vanilla extract
- 1 Tbsp half-and-half
- Fresh raspberries for topping
- Preheat the oven to 325 degrees F.
- Combine the graham cracker crumbs, butter and sugar in a bowl until evenly mixed, then divide evenly between 9 paper-lined muffin cups. Firmly press against the bottom and sides to form the crust. Set aside.
- Add the remaining ingredients except the chocolate chips to a Magic Bullet pitcher and blend until you get a creamy texture.
- Melt 1 cup chocolate chips in a microwave or double boiler (30 seconds at a time in the microwave, or they will burn!), then add the smooth melted chocolate to the cream cheese mixture and blend until smooth.
- Evenly divide the cheesecake filling among the baking cups.
- Bake for 20-25 minutes until the tops become raised and firm. Remove from the oven and let cool.
- Melt the remaining chocolate chips and stir with the half-and-half to create the ganache.
- Once cooled to room temperature, add the ganache on top of the cheesecakes and chill in the refrigerator until ready to serve.
Makes 9 mini cheesecakes
Do you remember loving fudge popsicles during those hot summer days as a kid? Or was it only me? Either way, you are going to love how easy and delicious this fudge popsicle recipe is to make at home with the Magic Bullet. No need to make a mess with melting chocolate, this recipe only requires cocoa powder for a rich, fudgy taste. Only natural ingredients here and no preservatives or artificial colorings. The hardest part is waiting for them to freeze!
- 1 1/3 cups milk
- 1 1/2 Tbsp cocoa powder
- 1 Tbsp cornstarch
- 1/2 tsp. vanilla extract
- 4 Tbsp sugar
- 1/2 Tbsp butter
- Add all ingredients to your Magic Bullet cup except for the vanilla and butter and blend until well mixed.
- Pour into a small pot and heat over medium heat until the mixture begins to thicken, stirring occasionally to prevent scalding.
- Stir in the butter and vanilla, then remove from heat and let cool to room temperature, stirring occasionally.
- Pour into 4 popsicle molds and freeze for at least 2 hours before serving.
Makes 4 popsicles
Everyone loves ice cream. Everyone also loves cookies. Instead of sprinkles, this recipe lets you top your ice cream off with a crumble of your favorite cookie brands. This is also a great opportunity to tidy up a bit by using the remainder of all those almost-empty boxes of cookies in your cupboard – I know you’ve got them.
Super Easy Cookie Crumble
- A collection of your favorite cookies
- Combine cookies into Magic Bullet and blend. Proportions of cookies are based on personal preference
Pack it into a small tupperware after you’re through for future desserts! A small amount of cookies goes a long way with this recipe.
I was recently in the south at an event called Porkapalooza. Yes, it was as good as it sounds. There was pulled pork, and cabbage with pork belly, and beans with pork shoulder, and brownies with bacon, and donuts with bacon. And yet, one of the best things I ate there did not contain bacon, or pork of any kind. It was banana pudding – with whipped cream, and Nilla wafers.
This is banana pudding, too, but it’s vegan. The opposite of porkapalooza. What a world!
I went with roasted bananas in this one, which are perhaps an acquired taste: I enjoy their earthy complexity, and it lets you use bananas a few days earlier than you otherwise might. An alternative would be simply to wait until bananas are very ripe and skip the roasting, as when making banana bread. I didn’t top this with Nilla Wafers or whipped cream, but rather scarfed it up in a bowl. But, you know, do as you will.
You could serve this at a vegan event, or at a pork-themed event, or just in your kitchen for no event at all.
Vegan Roasted Banana Pudding
- 3 bananas (see note above)
- 1/2 package (6 oz) silken tofu
- 1/4 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees.
- Boil water, then add sugar to water and continue to boil until dissolved.
- Roast bananas until black on the outside and sweet on the inside, about 45 minutes.
- Remove banana fruit from peel and blend with all ingredients in the Magic Bullet, large cup.
- Chill and enjoy.
This low-fat cheesecake dip is a great party appetizer or addition to the dessert spread. It is made of light cream cheese, sugar, milk (to create more of a dip consistency), lemon, vanilla and graham cracker crumbs. It tastes just like cheesecake, but as a dip!
Try it with graham crackers and fresh fruit, like strawberries or raspberries. I like to use this dip as an alternative for a heavy baked cheesecake when I (or my guests) are more in the mood for something light, but still want something to satisfy those sweet tooth cravings! You can also add a few tablespoons of Cool Whip for a sweeter dip.
Light Cheesecake Dip
- 4 oz light cream cheese, room temperature
- 2 Tbsp sugar
- 1/4 cup milk
- 1/4 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 graham cracker, broken into 4 pieces
- Add all ingredients to a Magic Bullet cup and blend until smooth.
- Chill until ready to serve with fresh fruit and graham crackers.
Makes 1 cup
Who doesn’t love whipped cream with strawberries? Add coconut into the mix (anything with “coconut” in front of it is a winner in my book), and you’ve got yourself a fun and tasty recipe that’s guaranteed to be a hit at any party or evening in.
Homemade whipped cream also allows you the ability to regulate the amount of whipped cream you make – so often I’m forced to throw out a store-bought container after discovering the expired leftovers three months after purchasing them during a refrigerator inventory cleanse. No more!
Coconut Whipped Cream
- 1 can of full-fat coconut milk, refrigerated
- 1/4 tsp. vanilla extract
- 1 Tbsp sugar, powdered*
* Most recipes call for powdered sugar. To get around purchasing a bag of powdered sugar just for this single use, we’re going to use the Magic Bullet to powder plain sugar for us.
- Pour sugar into Magic Bullet and blend for thirty seconds using flat blade. Set aside in another container.
- Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Save coconut water for another use or discard.
- Blend coconut cream for half a minute.
- Add powdered sugar and vanilla extract and blend for two to three minutes, or until desired level of fluffiness.
Eat with strawberries, waffles, pancakes, ice cream or all of the above!
I am always looking for healthy dessert alternatives and the other day I made this grapefruit sorbet with a little sugar and lemon juice. It is really easy to make and you don’t need an ice cream maker. You can skip the sugar of course, but, as you know, grapefruits are on the bitter side without adding the additional sugar. I like to top these with fresh mint leaves to introduce a new, refreshing flavor to this dessert. A fun idea is to save the grapefruit skins and use them as bowls to serve the sorbet (this only works for the same day, of course!)
- 1 grapefruit
- 2 tbsp sugar
- 1/2 tsp lemon juice
- Mint, for garnish
- Slice the grapefruit in half and use a spoon to scoop out the fruit. Save the skins if you plan on serving the same day.
- Add the grapefruit pieces to a ziplock bag and freeze for 1 hour.
- Once frozen, add to a Magic Bullet blender along with the sugar and lemon juice.
- Pulse the blender a few times until you get a nice texture and scoop into a tupperware bowl. Freeze for 20-30 minutes before serving. If you are serving later, take it out of the freezer for 15 minutes to thaw before serving.
- Garnish with fresh mint leaves.
Makes 2 servings
I was always scared of trying to make avocado brownies, because brownies are one of my favorite desserts and the thought of making them healthier did not sound very good! I bought way too many avocados that all became ripe at once, so after a few bowls of guacamole, I decided it was time to get adventurous.
You might be surprised to know that you cannot taste the avocados at all in these brownies – they simply add to the fudgey texture, in place of butter or oil. Therefore, substituting avocados is a much healthier choice that gives you the same result! I love using almond flour instead of wheat flour, because the almond flour gives these brownies a slightly nutty taste to them – which is delicious!
- 1 cup almonds
- ½ cup dark chocolate chips
- 1 ripe avocado
- ⅓ cup granulated sugar
- ¼ cup cocoa powder
- 2 eggs
- 1 tsp vanilla
- Preheat the oven to 350 degrees F.
- Melt the chocolate chips in a microwave or double boiler, then mash the avocado in the melted chocolate.
- Add the almonds to a Magic Bullet blender and grind into a fine almond flour (you may need to pusle the blender a few times). Transfer to a mixing bowl.
- Add the sugar, eggs, cocoa powder, vanilla and avocado mixture and blend well until smooth.
- Transfer the batter to a greased 8×8-inch baking pan using a spatula and bake in the oven for 20 minutes, until the top is firm to touch.
Makes 9 brownies