Hello, Kansas City! Did you know February is Avocado AND Banana month? My family and I love both of those foods a ton, and we’re so excited to try these 7 awesome recipes from our Mom Squad Ambassador, Darcy, to give a little umph to your banana and avocado tastes! Take a look…
Super Foods: 7 Different Avocado and Banana Recipes
for your Family
Although Valentine’s Day gets all the attention, February has a lot going on. National Nutella Day is February 6, National Pizza Day is February 9, National Margarita Day is February 22 and the entire month is dedicated to Avocados and Bananas. Can you handle all the deliciousness?
Bananas and Avocados are staples in our house, and I’m sure they are in many of your homes as well. Delicious and nutritious to eat as they are, I thought you all may appreciate a few recipes to perhaps shake up your menu options when it comes to this month’s favorite produce.
Avocados are a great source of healthy fats. One of our daughters had a low birth weight and still struggles to gain weight as she’s growing, so avocados are a great food for her. Our favorite use for avocados is on toast. Here’s some of our favorite spins on it.
#1 Avocado Toast, 4 Ways
White toast, buttered with mashed avocado on top. Place two slices of bacon on top of that.
White toast, almond butter, with mashed avocado on top
Wheat toast, mashed avocado, salt, pepper and a fried egg on top
Rye toast, mashed avocado with salt and pepper topped with tomato and bacon slices
We also love Cucumber, Tomato and Avocado Salad, which is similar to guacamole, but no chips needed.
#2 Cucumber, Tomato and Avocado Salad
1 English cucumber
4 Roma Tomatoes
3 Ripe Avocados
½ Red Onion
¼ cup Cilantro, chopped
Juice of 1 Lemon
2 Tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste
Chop up all the vegetables into bite-sized pieces and toss into bowl. Toss with olive oil, juice, salt and pepper. There’s a video of this recipe on Tasty.
My final recipe comes from my lovely sister. She made these for us once, and I crave these about once a month.
#3 Chicken and Avocado Quesadillas (makes 4 quesadillas)
1 cup Mexican blend shredded cheese
2 Cooked chicken breasts, shredded
1 Avocado, cut into bite-sized chunks
2 Green onions, sliced
2 tbsp. Cilantro, chopped
1 Tbsp. Butter
Heat skillet over medium high heat. Assemble Quesadillas by dividing the toppings (except butter) among 4 tortillas. Top with another tortilla. When skillet is hot, melt butter and then place 1 quesadilla onto skillet. Heat for a couple minutes, until cheese starts to melt. Flip and cook for a minute more, until tortilla is browned on both sides. Continue, one quesadilla at a time until all are cooked. Cut into slices and serve with salsa and sour cream, if desired.
Now for some fun banana recipes! Bananas work themselves easily into things like smoothies, Nutella on bread, crepes and on top of waffles. We make banana, flax seed bread often too. Here are just a few of our most used and beloved recipes.
#4 Mama’s Breakfast Smoothie
1 cup water
1 cup fresh spinach
1 cup frozen blueberries
Add all ingredients in blender and mix until smooth.
#5 Frozen Honey Banana Pops
4 just ripe bananas, peeled
8 craft sticks
½ cup honey
About 1 cup of finely chopped nuts, coconut flakes, mini chocolate chips, dried fruit or graham cracker crumbs
Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on wax paper lined tray. Spread desired toppings onto separate plates. Spoon about 1 tablespoon of honey over each banana. Roll banana in toppings. Press with fingers if necessary to adhere. Place back into freezer for about 10 minutes. Enjoy! (Parents- these are nice to eat outside. They can get messy and sticky quickly with little ones.)
We seem to always buy more bananas than we can reasonably eat before they start to brown. Here are two recipes that are perfect to use on those last couple bananas that are too ripe to eat on their own.
#6 Banana Pancakes
2 ripe Bananas, mashed
1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
¼ tsp. salt
1 egg, beaten
1 cup milk
2 Tbsp. vegetable oil
Combine flour, sugar, baking powder, and salt in a small bowl. In separate bowl, mix together egg, milk, oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour 1/3 cup of batter onto griddle or pan. Cook until pancakes begin to bubble and bottom is golden-brown. Flip and cook until golden-brown on both sides.
#7 Banana Ice Cream
Also, the healthiest and easiest ice cream known to man. Whenever you get to the point when you realize those bananas aren’t going to get eaten soon enough, peel them, slice them and toss into a freezer-friendly Ziploc bag. Just keep adding bananas until you get at least a cup’s worth. This was also great when the kids were young and didn’t always finish the banana. The leftovers can get tossed in the bag so you don’t just throw food out. Blend in your food processor until smooth. Scoop into bowls and top as you’d like to.
How do you like your avocados and/or bananas? Share in the comments
From iFamily to Yours,