Guilt Free Brownies

Ingredients:
1/2 Cup applesauce
2 small to medium bananas mashed
1 1/2 Cups sugar
2 tsp vanilla extract
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 Cup finely shredded zucchini ( I use a grater)
2 Cups all purpose flour
1/2 Cup walnut pieces
Directions:
Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25mins until brownies spring back when gently touched

Banana Bread Bars:

  1-1/2 c. sugar
1 c. sour cream
 1/2 c. butter, softened
2 eggs
1-3/4 cup (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Creamy Peanut Butter Chiquita Banana Smoothie

Ingredients:

• 2   whole   Bananas, frozen*, peeled and sliced
• 1   (6-oz.) carton non-fat Vanilla yogurt
• 1/3   cup creamy Peanut butter
• 1/2   cup non-fat Milk

 

Place all ingredients in a blender and puree until smooth. Serve immediately.

*Note: this smoothie may also be made using Chiquita bananas that are not frozen. The result will not be quite as thick or cold, but equally as delicious!

Serving Suggestions: Also delicious as a soft-serve frozen dessert. After blending, pour into individual freezer-safe 1 cup serving bowls and freeze for one half hour before serving.

Variation: For a frosty version, replace the non-fat milk with low-fat milk and the yogurt for 2 cups of crushed ice. Use the ice crush setting or pulse until ice and other ingredients are well-combined. Serve immediately