This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

• Portobello mushrooms
• Olive oil
• Soy sauce (or tamari)
• Garlic
• Smoked paprika, onion powder and salt
• Worcestershire sauce
• Artisan buns
• Baby arugula or greens, pickles, and white onion , for serving
• Horseradish sauce, for serving

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

• Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
• Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
• Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

• Beans like Classic Three Bean Salad or Easy White Bean Salad
• Lentils like Lentil Salad with Feta or French Lentil Salad
• Salads like Kale Caesar Salad, Simple Chickpea Salad or Simple Radish Salad

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

• Make a spinach artichoke stuffing for Stuffed Portobello Mushrooms
• Bake up a Portobello Mushroom Pizza
• Fire up the grill for Grilled Portobello Mushrooms
• Make a tasty meaty Portobello Mushroom Burger
• Throw them in a skillet for Portobello Fajitas

01

Stuffed Portobello Mushrooms

02

Portobello Mushroom Pizza

03

Grilled Portobello Mushrooms

04

Portobello Mushroom Burger

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

Portobello Sandwich

---

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches

Print Recipe

Pin Recipe

Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

---

Ingredients

• 6 medium (4 large) or 12 ounces portobello mushrooms
• ¼ cup olive oil
• 2 tablespoon soy sauce (or tamari)
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• 4 artisan buns
• Baby arugula or greens, for serving
• Pickles, for serving
• Sliced white onion, for serving
• 1 recipe Horseradish Sauce, for serving

---

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.

• Category: Main dish
• Method: Roasted
• Cuisine: Sandwich
• Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

A Couple Cooks - Recipes worth repeating.

In this recipe for Ravioli Lasagna, ravioli is layered with meat sauce and cheese to create a delicious pan of lasagna!

Making classic lasagna can be a bit of a chore when you’re just trying to make a weeknight dinner. So isn’t it cool that there’s a much easier way to make it? Try making this ravioli lasagna instead! Frozen cheese ravioli is used in place of traditional lasagna noodles. No cooking of the ravioli is needed. You’ll be using the ravioli totally frozen, and they will defrost and cook during the baking process.

Ingredients needed:

• lean ground beef
• marinara sauce
• frozen cheese ravioli
• shredded mozzarella cheese
• shredded Parmesan cheese
• fresh basil

How to make Ravioli Lasagna:

The full, printable recipe is at the end of this post. Preheat the oven to 400°F. Spray the inside of an 8×8-inch casserole dish with nonstick spray. Line a baking tray with foil (bake the casserole on top of this to catch any drips as it cooks).

1. Spread ⅓ of the meat sauce on the bottom of the prepared casserole dish. 
2. Layer ½ of the still-frozen ravioli on top of the sauce.
3. Spread ⅓ of the meat sauce on top of the ravioli.
4. Spread ½ of the mozzarella, and then ½ of the parmesan on top of the meat sauce.
5. Layer the remaining ½ of the still-frozen ravioli on top of the sauce.
6. Spread the remaining ⅓ of the meat sauce on top of the ravioli.
7. Spread the remaining ½ of the mozzarella, and then the remaining ½ of the parmesan on top of the meat sauce. 

Spoon out individual servings. This recipe will serve 4 to 6 people, depending on how large the servings are. In my family, it would serve four!  I suggest sprinkling a little Parmesan cheese on top. Enjoy!

Hot tip!

A little tip for this recipe is to make sure you choose a kind of ravioli that you know you like. That can have everything to do with how this ravioli lasagna turns out. I really like the large, round cheese ravioli. They have good noodle coverage for making the lasagna layers, and they’re large enough to have a substantial filling inside of them.

The Best Lasagna Recipes:

• Zucchini Lasagna
• Chicken Cordon Bleu Lasagna
• White Chicken Lasagna
• Garden Vegetable Lasagna
• Easy Skillet Lasagna

Print

Ravioli Lasagna

Such an easy way to make lasagna!

Course Main Course

Cuisine Italian

Keyword Lasagna, ravioli

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Calories 622kcal

Author RecipeGirl.com

Ingredients

• 1 pound ground beef
• 24 ounces marinara sauce
• 20 ounces frozen cheese ravioli (unthawed)
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• chopped fresh basil, for garnish (optional)

Instructions

• Preheat the oven to 400°F. Spray the inside of an 8x8-inch casserole dish with nonstick spray. Line a baking tray with foil (bake the casserole on top of this to catch any drips as it cooks).
• Add the ground beef to a large skillet over high heat. Cook until browned, about 5 to 7 minutes, stirring occasionally, and using a wooden spoon to break up the meat. Turn off the heat and stir in the marinara. 
• Spread ⅓ of the meat sauce on the bottom of the prepared casserole dish.  Layer ½ of the still-frozen ravioli on top of the sauce. Spread ⅓ of the meat sauce on top of the ravioli. Spread ½ of the mozzarella, and then ½ of the parmesan on top of the meat sauce. Layer the remaining ½ of the still-frozen ravioli on top of the sauce. Spread the remaining ⅓ of the meat sauce on top of the ravioli. Spread the remaining ½ of the mozzarella, and then the remaining ½ of the parmesan on top of the meat sauce. 
• Cover the casserole with foil. Place the casserole dish onto the lined baking tray, and bake for 40 minutes. Uncover the casserole and bake until the cheese on top starts to turn golden in spots, about 15 minutes. Let it cool for 10 minutes, and then sprinkle fresh basil on top to serve. 

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 47g | Protein: 41g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1550mg | Potassium: 623mg | Fiber: 4g | Sugar: 6g | Vitamin A: 815IU | Vitamin C: 8mg | Calcium: 306mg | Iron: 13mg

The post Ravioli Lasagna appeared first on Recipe Girl®.

If you’re looking for a quick, filling, and light summer meal, I’ve got you! This Wilted Spinach Salad can be a light main dish or a side to go with your summer grilling. And, as always, this classic salad has plenty of things you can add in or sub to make it your own. Pair it with a crisp glass of white wine and you’ll have the perfect meal for enjoying outdoors on a balmy summer day!

What’s in a Wilted Spinach Salad?

The classic wilted spinach salad is made by cooking bacon, then using the bacon fat to make a warm vinaigrette which is then poured over fresh spinach to slightly wilt the spinach. Hard boiled eggs and red onions are also often added to the salad.

My version of a wilted spinach salad is a little bit different. I’ve really been digging the convenience of canned beans lately, so I swapped the usual hard boiled egg for some cannellini beans. I also used a bit of garlic instead of fresh red onion, and I made my vinaigrette right in the skillet instead of trying to pour off the bacon grease into another container. The result is a quick, super filling yet light, and delicious meal.

What Else Can I Add?

How Are the Leftovers?

This salad is definitely best when made fresh, as you want the spinach to be just lightly wilted. If you reheat the salad, the spinach will wilt further and become quite flat. It will likely still taste great, but the texture will not be as good as the first day.

Wilted Spinach Salad

Wilted spinach salad with bacon, white beans, and a tangy Dijon vinaigrette is a quick, easy, and light summer meal.

Course Dinner, Lunch, Side Dish

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 443kcal

Author Beth – Budget Bytes

Ingredients

• 6 oz. bacon $2.06
• 2 cloves garlic, minced $0.16
• 2 15oz. cans cannellini beans, rinsed and drained $1.78
• 3 Tbsp apple cider vinegar $0.18
• 2 tsp Dijon mustard $0.12
• 1 tsp sugar $0.01
• 1/4 tsp freshly cracked black pepper $0.02
• 1/8 tsp salt $0.01
• 8 oz. fresh spinach $1.99

Instructions

• Cook the bacon in a skillet over medium heat until it is brown and crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
• Add the minced garlic to the skillet and sauté over medium heat for about one minute.
• Add the rinsed and drained beans, vinegar, Dijon, sugar, pepper, and salt to the skillet. Continue to cook and stir over medium heat until the beans are heated through and a sauce has formed.
• Add the fresh spinach to the skillet, carefully stirring it into the hot beans until it is partially wilted. Remove the skillet from the heat.
• Crumble the bacon over top and fold to combine. Taste and add salt or pepper to your liking. Serve warm!

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Sodium: 438mg | Fiber: 12g

How to Make Wilted Spinach Salad – Step by Step Photos

Cook 6oz. bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon to a paper towel-lined plate and leave the bacon grease in the skillet.

Add two minced cloves of garlic to the skillet and sauté in the bacon fat for about one minute.

Add two rinsed and drained 15oz. cans of cannellini beans to the skillet along with 3 Tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 tsp sugar, ¼ tsp pepper, and ⅛ tsp salt.

Heat and stir the ingredients until everything is heated through and the vinaigrette ingredients have combined.

Add 8oz. fresh spinach and carefully stir until the heat partially wilts the spinach. Remove the skillet from the heat.

Crumble the cooked bacon over the skillet and fold to combine. Taste the salad and add salt and pepper to your liking. Serve warm!

Try These Other Spinach Salad Recipes:

• Tomato Mozzarella Pasta Salad
• Roasted Vegetable Salad Meal Prep
• Spinach and Orzo Salad
• Chicken and Mandarin Salad

The post Wilted Spinach Salad appeared first on Budget Bytes.

Red White and Blueberry Popsicles are the perfect festive, summery popsicles.

In these Red White and Blueberry Popsicles, there are three layers of sweet strawberry, creamy lime and sweet blueberry. I love that you get all three flavors in one treat. And they look so pretty for all the summer holidays and backyard barbecues, don’t they? Kids love these. But adults love them just as much!

Ingredients needed:

• hulled fresh strawberries
• white sugar
• freshly squeezed lime juice
• full fat, plain yogurt
• heavy whipping cream
• fresh blueberries

How to make Red White and Blueberry Popsicles:

The full, printable recipe is at the end of this post.

These popsicles are made in three steps, so the layers will show up nicely.

1. In a blender, combine the strawberries, 2 tablespoons sugar and 1½ tablespoons lime juice. Puree, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on the solids; discard the solids. Divide the puree among six 4-ounce or eight 3-ounce popsicle molds. Freeze until firm, about 1 hour.
2. Combine yogurt, cream and 2 tablespoons each sugar and lime juice. Remove the molds from the freezer and top with the yogurt mixture; insert popsicle sticks. Freeze until firm, about 1 hour.
3. In a clean blender, puree the blueberries, remaining 2 tablespoons sugar, and remaining 1½ tablespoons lime juice. Pour through a clean sieve into a bowl, pressing on the solids; discard the solids. Remove the molds from the freezer and top with the blueberry puree. Freeze until solid, 6 hours more (or up to one week).

Just before serving, briefly run the molds under hot water to release the popsicles.

What are the best popsicle molds?

If you want to buy the molds that are picture in this recipe, those are silicone molds and they are really easy to use for making popsicles. There’s another type of silcone popsicle molds that has a slightly different shape that are cute too. The Dinosaur Popsicle Molds are pretty adorable too.

These red white and blue popsicles are a fun and delicious summertime dessert. Enjoy!

The Best Popsicle Recipes:

• Sangria Popsicles
• Homemade Fudgsicles
• Breakfast Popsicles
• Dole Whip Popsicles

Print

Red, White and Blueberry Popsicles

These are the perfect summer popsicles!

Course Dessert

Cuisine American

Keyword popsicles, red white and blue

Prep Time 30 minutes

Freeze Time: 8 hours

Total Time 8 hours 30 minutes

Servings 6 popsicles

Calories 131kcal

Author RecipeGirl.com (adapted barely from Everyday Food magazine)

Ingredients

• 2 cups halved, hulled strawberries
• 6 tablespoons sugar, divided
• 5 tablespoons freshly squeezed lime juice, divided
• ½ cup full-fat, plain yogurt
• 3 tablespoons heavy whipping cream
• 2 cups blueberries

Instructions

• In a blender, combine the strawberries, 2 tablespoons sugar and 1½ tablespoons lime juice. Puree, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on the solids; discard the solids. Divide the puree among six 4-ounce or eight 3-ounce popsicle molds. Freeze until firm, about 1 hour.
• Combine yogurt, cream and 2 tablespoons each sugar and lime juice. Remove the molds from the freezer and top with the yogurt mixture; insert popsicle sticks. Freeze until firm, about 1 hour.
• In a clean blender, puree the blueberries, remaining 2 tablespoons sugar, and remaining 1½ tablespoons lime juice. Pour through a clean sieve into a bowl, pressing on the solids; discard the solids. Remove the molds from the freezer and top with the blueberry puree. Freeze until solid, 6 hours more (or up to one week). Just before serving, briefly run the molds under hot water to release the popsicles.

Nutrition

Serving: 1popsicle | Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 14mg | Potassium: 164mg | Fiber: 2g | Sugar: 20g | Vitamin A: 169IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 1mg

The post Red White and Blueberry Popsicles appeared first on Recipe Girl®.

Easy homemade mayonnaise is fresh and convenient to make right at home. With just a few ingredients, you can make this delicious and versatile condiment to use on sandwiches or in dips and sauces!

Store-bought sauces can have a lot of additives to preserve shelf life. I love using mayonnaise to make my own sauces at home because I can control what goes in the recipe. You should give some of my other homemade condiments a try like cheese sauce, the popular Utah fry sauce, or easy buffalo sauce.

Homemade Mayonnaise Recipe

Everyone loves mayonnaise. Its thick and creamy texture makes it a must-have condiment for so many things! It’s a staple at my house, and my oldest son went crazy over this recipe! Mayonnaise can be used to spread on sandwiches, hamburgers, or wraps, and he used it all up on everything that he could! I use this so much, and I’ve even used it in a chocolate cake before!

Not only is mayo a condiment, but it’s also used as the base for many dressings. It perfectly combines flavors of all kinds to create delicious creamy textures. I love to use homemade mayonnaise in my homemade dressings like this dressing. It is also great in sauces like this one, or even in recipes like my chicken salad. Once you make it from scratch, you will never buy it at the store again!

What Ingredients Are in Homemade Mayonnaise?

You only need a few ingredients to make homemade mayonnaise. Most likely you have all the ingredients on hand to make this recipe so be sure to check the recipe card at the end of this post before you go to the store.

• Large Egg: All this recipe calls for is one egg, (use the whole egg, not just the egg yolk). Make sure it is at room temperature!
• Fresh Lemon Juice: This will stabilize the mayo and also adds a delicious taste.
• Salt: A pinch of salt helps season the flavors and balance out the lemon.
• Canola Oil: Oil helps bind the ingredients together. You can also use avocado oil, vegetable oil or extra virgin olive oil if you prefer.

How Do You Make Mayonnaise?

Making homemade mayonnaise is science in the kitchen! Emulsifying oil with the egg is what creates the thick and creamy mixture. You don’t want broken mayonnaise (where the ingredients don’t emulsify together) so follow the easy instructions closely to make this mayonnaise.

1. Add to jar: In a jar or bowl add the egg, lemon juice, and salt.
2. Emulsify: Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
3. Thicken: Keep blending until it thickens and is all combined.
4. Store: Store in an airtight jar in the fridge for up to one week.

Try More Recipes That Use Mayonnaise

It’s always good to have mayonnasie on hand to use in other recipes.  It’s definitley a staple in my home for when I want to make these yummy recipes!  You should give them a try.

Salads

Incredible Hawaiian Macaroni Salad

Salads

Literally The BEST Egg Salad

Salads

Broccoli Apple Salad

Dressings, Sauces, and Dips

5 Minute Million Dollar Dip

Print

Homemade Mayonnaise

Easy homemade mayonnaise is fresh and convenient to make right at home. With just a few ingredients, you can make this delicious and versatile condiment to use on sandwiches or in dips and sauces!

Course condiment, dip

Cuisine American

Prep Time 5 minutes

Total Time 5 minutes

Servings 12

Calories 166kcal

Ingredients

• 1 Egg, room temperature
• 1 Tablespoon Lemon Juice
• 1/2 Tablespoon Salt
• 1 Cup Canola Oil, or Avocado Oil

Instructions

• In a jar or bowl add the egg, lemon juice, and salt.
• Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
• Keep blending until it thickens and is all combined.
• Store in an airtight jar in the fridge for up to two weeks.
• Use as a condiment or in other dip recipes!

Notes

This recipe can also be made in a food processor.

Nutrition

Serving: 1tbsp | Calories: 166kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 296mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Did you know that it’s possible to make flour out of America’s favorite fruit? That means it’s naturally gluten-free, grain-free, paleo, and keto-friendly. Now that’s bananas- Literally!

Green banana flour has been slow to take off in the US but has a ton of potential waiting to be unlocked. I was fortunate enough to get a sample of the stuff years ago, so I’ve been experimenting and learning through those trials, finally arriving at foolproof recipes worth sharing. It’s quite different from wheat, so don’t try just swapping it out 1-for-1.

Case in point; this early attempt was supposed to be a classic loaf of banana bread. The darned brick refused to rise, remaining as dry as a desert, condensed into a single bite.

How can you substitute banana flour for wheat flour?

Since banana flour has such a high starch content, you can use 25 – 30% less banana flour than wheat flour if adapting more conventional recipes. Otherwise, you’ll want to increase the liquid accordingly.Made from unripe, green bananas, this flour is high in starch which makes it very absorptive.

What does banana flour taste like?

It has a fairly neutral flavor, so it won’t taste like sweet, ripe bananas by itself. It’s ground very finely to create a smooth, almost silky texture when thickening liquids, and dense, regular crumb in baked goods.

With the right balance of liquid, fat, leavening, and a good dose of patience, the best, most banana-filled bread is absolutely within reach! Learning from my mistakes, I was able to craft a rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.

Consider banana flour as an alternative to coconut flour or cassava flour, two other tropical, starchy powders with textural properties. It can be eaten raw, blended into smoothies in small doses, but is much more enjoyable when cooked, if you ask me.

I’ve also found banana flour to be an incredible ingredient for more savory preparations… But I’ll have to tease you with that idea for the time being. Stay tuned for part two of my banana flour exploration.

Banana flour can still be challenging to find in some parts of the US. If you can’t get it locally, you’ve got plenty of options online. It’s worth seeking out to make such tasty treats that can accommodate almost any dietary restrictions.

Yield: Makes 10 - 12 Servings

Completely Bananas Bread

This rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 Cup Green Banana Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Ginger
• 1/4 Teaspoon Salt
• 3/4 Cup Roughly Crushed Banana Chips
• 4 Medium-Sized, VERY Ripe Bananas, Mashed
• 1 Cup Orange Juice
• 1/2 Cup Coconut Oil, Melted
• 3/4 Cup Coconut Sugar or Light Brown Sugar, Firmly Packed

Instructions

1. Preheat your oven to 350 degrees and thoroughly grease a 10-cup bundt pan; set aside.
2. In a medium bowl, whisk together the banana flour, baking powder and soda, ginger, and salt. Add the banana chips and toss to coat.
3. In a separate bowl, mix the mashed banana, orange juice, coconut oil, and sugar until smooth. Pour the liquid ingredients into the dry, folding with a large spatula to combine.
4. Transfer the batter to your prepared pan, tapping it on the counter gently to remove any air bubbles before smoothing out the top.
5. Bake in the center of your oven for 45 - 50 minutes, until set around the edges. A skewer inserted into the cake should come out clean, with just a few moist crumbs sticking to it and no wet batter.
6. Let cool completely before slicing and serving.

Notes

To make individual servings, you can bake the batter in 18 - 20 cupcakes in a standard muffin tin instead of a bundt. Fill each 3/4 of the way to the top, and bake for 18 - 22 minutes.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)
• 
  Bergin Fruit and Nut Company, Banana Chips, 9 oz
• 
  Raw Organic Green Banana Powder, 8.5 oz

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 231mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post Flour with A-Peel appeared first on BitterSweet.