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Search Results for: banana


Healthy Food

The Healthy Banana Muffin Recipe This Nutritionist Swears By

A muffin can be both a treat and a healthy way to kick off your morning—when made with the right ingredients, that is.

Cooking Tips

This Banana Bread Recipe Only Takes Five Minutes—in Your Microwave!

There’s no need for kneading with banana bread.

Healthy Food

6 Ways to Make Your Bananas Last Longer

Goodbye, brown bananas! We scoured old cookbooks and interviewed experts to find out how to keep bananas fresh.

Healthy Food

If You’re Not Eating a Banana Every Day, This Might Convince You to Start

An apple a day keeps the doctor away? Not so much. Try this fruit instead.

Recipes

Banana Split Fluff

“This pretty pink mixture, rich with yummy fruit and nuts, is sure to disappear in a hurry. It’s a sweet and speedy treat that can be served as a dessert or salad.” —Anne Powers, Munford, Alabama

Recipes

Banana-Orange Sweet Potato Bake

“Welcome fall with this simple side dish. It’s a pleasant change of pace from the traditional casserole with marshmallows, and it’s quite popular at potlucks.” —Joan Hallford, North Richland Hills, Texas

Recipes

Mocha Banana Pecan Oats

Oatmeal is a super healthy meal or snack any time of the day, and you can make it right in your microwave.

Recipes

Fluffy Banana Pancakes

“I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!” —Lori Stevens, Riverton, Utah

Recipes

Banana Brunch Punch

“A cold glass of refreshing punch really brightens a brunch. It’s nice to serve a crisp beverage like this that’s more spectacular than plain juice. With bananas, orange juice and lemonade, it can add tropical flair to a winter day.” —Mary Anne McWhirter, Pearland, Texas

Recipes

Banana-Pineapple Cream Pies

“My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it’s perfect for a potluck. I’ve never met anyone who didn’t like it!” —Robyn Appenzeller, Portsmouth, Virginia

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