Best 2 Banana Nut Muesli Recipes

Prepare to tantalize your taste buds with a wholesome and delectable journey through the world of banana nut muesli, where the sweet symphony of caramelized bananas, crunchy nuts, and chewy oats come together to create a symphony of flavors that will awaken your senses. Indulge in a selection of delectable recipes that showcase the versatility and allure of this classic breakfast dish. From the simplicity of a traditional banana nut muesli to the extravagance of a maple-glazed extravaganza, each recipe offers a unique twist on this beloved morning meal. Dive into a world of textures and flavors, where crunchy meets chewy, sweet meets nutty, and ordinary transforms into extraordinary. Discover the perfect combination of ingredients that cater to your palate's desires, whether you prefer a classic combination or a more adventurous exploration of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA NUT CAKE

Banana Nut Cake image

A very old banana nut cake recipe which has been handed down through my family.

Provided by Suzanne Stull

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 3h

Yield 12

Number Of Ingredients 13

Ingredients

2 eggs
1 teaspoon baking soda
4 tablespoons buttermilk
½ cup butter
1 ½ cups white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
3 ripe bananas, mashed
1 cup chopped pecans
3 tablespoons butter, softened
2 cups confectioners' sugar
3 tablespoons heavy whipping cream
¼ cup pecan halves, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
Separate the eggs and set aside.
Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Nutrition Facts : Calories 457.1 calories, Carbohydrate 65.6 g, Cholesterol 64.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 199 mg, Sugar 49 g

BANANA MUESLI SMOOTHIE

Banana Muesli Smoothie image

Years ago, before the term "super foods" was a part of our lexicon, I would always add a handful of chia seeds to my whole-grain bread dough. I knew the seeds were high in protein (chia, like quinoa, has all of the essential amino acids), and in those days vegetarians were obsessed with proving that we could get enough protein from plant sources. I didn't use chia seeds in other recipes, and eventually I forgot about them. But chia seeds have made a comeback. They are not only high in protein, but higher in omega-3 fatty acids than flaxseeds. They're a great source of fiber, phytochemicals, phosphorus and manganese, and they also contain calcium. If you want a delicious smoothie that will see you through a morning workout, this is it. Soak the muesli in water or milk the night before.

Provided by Martha Rose Shulman

Categories breakfast, easy, shakes and smoothies

Yield 1 serving

Number Of Ingredients 8

Ingredients

1/4 cup muesli
3 tablespoons low-fat milk or water
1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
1 small banana (4 ounces without the skin)
1 heaped teaspoon almond butter (I prefer toasted unsalted)
1 teaspoon honey
1 cup yogurt, milk, almond or rice beverage, coconut water or soy milk
1 or 2 ice cubes (optional)

Steps:

The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water. Refrigerate overnight. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.
Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don't worry, your smoothie won't have this consistency). AddPlace the soaked muesli along with any liquid remaining in the bowl in a blender. Add the remaining ingredients and blend until smooth.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 325 milligrams, Sugar 34 grams, TransFat 0 grams

Tips:

Use ripe bananas for the best flavor and texture.
If you don't have rolled oats, you can use quick oats or steel-cut oats. Just adjust the cooking time accordingly.
Add your favorite nuts and seeds to the muesli for a crunchy texture and extra nutrients.
If you like a sweeter muesli, you can add a drizzle of honey or maple syrup.
Store the muesli in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Banana nut muesli is a healthy and delicious breakfast or snack that can be easily customized to your liking. It's a great way to use up ripe bananas and it's a good source of fiber, protein, and healthy fats. Give this recipe a try and enjoy the nutty flavor of this popular breakfast cereal.