Easy Baked Chicken Recipe Healthy Recipe For Banana

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HEALTHY BANANA PANCAKES RECIPE BY TASTY



Healthy Banana Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon

Provided by Mercedes Sandoval

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Steps:

  • Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  • Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  • Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  • *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams

BAKED BANANAS



Baked Bananas image

Bananas tend to be well-tolerated by many GPers. If you're tired of banana smoothies, give this recipe a try instead.

Provided by HurdBird

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
4 firm bananas, peeled and halved lengthwise
¼ cup maple syrup
1 tablespoon ground cinnamon
1 (1 inch) piece fresh ginger, grated
1 ½ teaspoons ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  • Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
  • Bake in the preheated oven until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 42.4 g, Fat 0.9 g, Fiber 4.2 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 3.5 mg, Sugar 26.5 g

SOUTH OF THE SEA CHICKEN AND BANANAS



South Of The Sea Chicken and Bananas image

A tropical delight. You will be asked to make this dish over and over again!

Provided by Karen Anne Bush

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 10

¼ cup lemon juice
1 (14 ounce) can sweetened condensed milk
⅓ cup milk
½ cup flaked coconut
⅛ teaspoon ground cardamom
6 very firm bananas, halved lengthwise
3 cups cornflakes cereal
6 pounds skinless, boneless chicken breast halves
¾ cup butter, melted
1 kiwi, peeled and sliced for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
  • Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
  • Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.

Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g

HEALTHIER BANANA BANANA BREAD



Healthier Banana Banana Bread image

This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.

Provided by MakeItHealthy

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup butter
⅛ cup nonfat plain yogurt
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer batter into prepared loaf pan.
  • Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 35 g, Cholesterol 41.2 mg, Fat 5 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 197 mg, Sugar 14.4 g

EASY BANANA CHICKEN



Easy Banana Chicken image

Make and share this Easy Banana Chicken recipe from Food.com.

Provided by Pickles F

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 3

6 chicken breasts
6 bananas
1 cup canola oil

Steps:

  • Wash chicken breasts and dip them in oil.
  • Mash bananas.
  • Arrange chicken on a baking sheet and cover each piece with banana.
  • You can garnish this with almost any spice imaginable--popular ethnic ones are paprika, coriander, poppyseeds, or cinnamon.
  • Bake at 350 degrees for 30 minutes or until chicken reaches internal temperature of 165 degrees.

CHICKEN AND COCONUT IN BANANA LEAVES



Chicken and Coconut in Banana Leaves image

This is based on a style of cooking that I experienced in Papua New Guinea, however I adapted it slightly to suit Western cooking methods. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or more traditionally fresh green banana leaves. Enjoy with a very cold beer (preferably of Tropical origin) although a bottle of Chardonnay has a lot of appeal as well!

Provided by Craig Nanango

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h5m

Yield 2

Number Of Ingredients 9

1 teaspoon low-sodium soy sauce
1 teaspoon barbeque sauce
1 teaspoon minced fresh ginger
¾ cup coconut milk
2 chicken drumsticks
2 chicken thighs
2 yellow plantains, peeled and cut into 3/4 inch slices
1 sweet potato, peeled and cut into thick sticks
1 fresh, unsplit banana leaf

Steps:

  • Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. Seal, and marinate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. Cut the leaf into four large squares, measuring at least 12x12 inches. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
  • Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top. Pour in any remaining marinade, and fold the leaves around the chicken like a present. Securely tie with the rib strips, and place the packets onto a baking sheet.
  • Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.

Nutrition Facts : Calories 739.8 calories, Carbohydrate 73.9 g, Cholesterol 127.1 mg, Fat 33.8 g, Fiber 7.1 g, Protein 42.1 g, SaturatedFat 20.4 g, Sodium 282.5 mg, Sugar 30.3 g

BANANA CHICKEN



Banana Chicken image

lemon juice and coconut cream is insanely good with the bananas. and the chicken.

Provided by ali Bresnahan

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

cut up chicken
salt and pepper
1 c cream of coconut (*found in drink mix area of grocery store - used to make pina coladas, etc)
2 Tbsp lemon juice
6 medium bananas
2 1/2 c cornflake crumbs
3/4 c melted butter

Steps:

  • 1. Preheat oven to 350.
  • 2. Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix coconut cream with lemon juice.
  • 3. Peel bananas and cut each banana into halves lengthwise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs, pressing firmly to make them adhere. (*Note* - this is messy) Brush a baking pan with some of the butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in preheated 350 oven for 45 minutes.
  • 4. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.
  • 5. Voila!

CHICKEN AND BANANA CURRY



Chicken and Banana Curry image

Provided by Food Network

Categories     main-dish

Time P1DT1h25m

Yield 4 servings

Number Of Ingredients 22

2 cups low-fat plain yogurt
1 cup fresh cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic
Sea salt
Freshly ground black pepper
2 chicken breasts
1/2 cup slivered almonds
2 tablespoons extra-virgin olive oil
5 cloves garlic, crushed
2 large onions, finely chopped
2 tablespoons all-purpose flour
Freshly cracked pepper
2 tablespoons hot curry powder
1/2 cup dark raisins
2 tablespoons hot mango chutney
2 tablespoons brown sugar
1 teaspoon ground turmeric
Juice of 1 large lemon
1 cup chicken stock
2 ripe bananas, sliced
Sweet shredded coconut, for garnish

Steps:

  • For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
  • For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
  • Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
  • For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
  • Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
  • Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
  • Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.

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