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Let's Get Cooking - The Best Banana Muffins

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Let's Get Cooking - The Best Banana Muffins

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Let's Get Cooking - The Best Banana Muffins

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Introducing... the sugar-free banana bread! It tastes just like regular banana bread (maybe even better) but it uses monk fruit instead of cane sugar and almond flour instead of regular flour.

Music (Happy Jazz) by Music For Videos by Pixabay.

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1. This third week went well for me. It was challenging for me to complete the assignments while I was away at counselor training. It was also challenging to film in a new environment that I was not used to. Something Mr. Burr could have done better is put an example of a student's "Let's Get Cooking" so that we would have been able to see what a good video looked like, instead of other videos that did not have the same guidlines as us.
2. The most valuable thing I learned this week is how to work with a time limit. During counselor training, I only had a certain amount of time to work and I only had one day to film and edit my video while I was with my friend. This really helped me learn how to focus on my work and get things done effectively.
3. I feel that I did okay on the storytelling. Although I did show in the beginning why I was making the sugar-free banana bread, I could have done other things such as show cane sugar and then swipe that away. I also did not show that the banana bread tasted good. I am proud of my project. With the longer time bracket I was able to get shots that would normally take up too much time (like the shot with the almond flour). Another thing that went well is that I was able to get all the ingredients I needed. Something that I could have done better is look at how my hands look in the video. When I was getting the shot of the butter, my hands were in the way most of the time and I had to awkwardly cut it to show that I had butter. I could have also let some shots go on longer because, in the end, I had to extend a lot of the shots with the oven in order to get the video to match up with the end of the audio.

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https://docs.google.com/spreadsheets/d/1hUFbg09SRZ3kHC7AGEuiH8KZqFiDitSQheTZTQMhd4Q/edit

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1

FINAL PROJECT IDEA

DESCRIPTION ON WHY YOU CHOSE IT

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Sugar free Banana nut muffin

I chose the sugar free banana nut bread/muffin because it is a snack that I really like to cook and eat. It is also a healthy snack, so I can eat it without having to worry about sugar.

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SHOT #

SCENE HEADING

FRAMING

DESCRIPTION

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1

Int, afternoon, living room, couch

establishing shot

Santiago is looking at a banana bread recipe

5

2

int, afternoon, living room, couch

close up

you can see santiago's eyes darting around as he looks at the paper

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3

int, afternoon, living room, couch

close up

santiago's finger goes down the list of ingredients and stops on sugar (which says about 1 cup)

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4

int, afternoon, living room, couch

extreme close up

santiago looks surprised at how much sugar there is

8

5

int, afternoon, living room, couch

close up

santiago's finger goes down the list of ingredients and stops on flour (which says about 1 cup)

9

6

int, afternoon, living room, couch

extreme close up

again, santiago is surprised at how much flour there is

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7

int, afternoon, living room, couch

medium shot

santiago shakes his head as he stands up

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8

int, afternoon, living room, couch

medium close up

the repice (paper?book?) falls to the ground as santiago walks away

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9

int, afternoon, printing room (?), printer

close up

a printer prints out a new recipe and santiago grabs it

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int, afternoon, kitchen, recipe

medium close up

santiago slaps the new recipe on the counter, which reads "low carb sugar free banana bread"

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int, afternoon, kitchen, island or counter

wide shot

santiago places the first ingredient down

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int, afternoon, kitchen, island or counter

wide shot

santiago places the other ingredients down in rapid succesion (biggest in the back smallest in the front)

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int, afternoon, kitchen, oven

close up

santiago preheats the oven

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int, afternoon, kitchen, island or counter

wide shot

santiago pulls out a bowl

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int, afternoon, kitchen, island or counter

wide shot

santiago takes the bananas

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int, afternoon, kitchen, island or counter

medium close up

santiago peels the bananas (in the video, it will skip some portions of the peeling process)

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int, afternoon, kitchen, island or counter

close up

santiago puts the bananas in the bowl

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int, afternoon, kitchen, island or counter

wide shot

santiago pulls out a banana masher

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int, afternoon, kitchen, island or counter

close up

santiago mashes the bananas

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int, afternoon, kitchen, island or counter

medium close up

santiago cracks and pours the eggs (in the video it will be just the cracking and pouring parts of adding the eggs)

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int, afternoon, kitchen, island or counter

close up

santiago takes the wrapper of the butter

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int, afternoon, kitchen, island or counter

close up

santiago puts the butter in a small bowl

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int, afternoon, kitchen, island or counter

medium wide shot

puts the bowl in the microwave

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int, afternoon, kitchen, island or counter

medium wide shot

takes bowl out of microwave

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int, afternoon, kitchen, island or counter

close up

pours butter into bowl

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int, afternoon, kitchen, island or counter

close up

santiago beats the mixture with bowl in crook of arm

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int, afternoon, kitchen, island or counter

close up

santiago sets bowl down, and then moves that one away while bringing a new one into the shot

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35

int, afternoon, kitchen, island or counter

wide shot

gets the almond flour

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36

int, afternoon, kitchen, island or counter

close up

pan around the almond flour

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37

int, afternoon, kitchen, island or counter

close up

santiago takes a scoop of almond flour into the camera

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int, afternoon, kitchen, island or counter

close up to medium shot

camera pulls out of the bowl with the almond flour in it

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int, afternoon, kitchen, island or counter

wide shot

santiago takes the monk fruit

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40

int, afternoon, kitchen, island or counter

close up

camera follows santiago's hand as he takes a scoop of the monk fruit and places it in the bowl

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int, afternoon, kitchen, island or counter

medium close shot

santiago pours in the cinnamon

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int, afternoon, kitchen, island or counter

medium close shot

from same angle, santiago pours in the baking powder

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int, afternoon, kitchen, island or counter

medium close shot

santiago stirs the mixture

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44

int, afternoon, kitchen, island or counter

medium wide shot

santiago combines the mixtures

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int, afternoon, kitchen, island or counter

extreme close up

santiago stirs them with an electric mixer

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int, afternoon, kitchen, island or counter

close up

santiago pours mixed nuts onto a cutting board

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int, afternoon, kitchen, island or counter

extreme close up

santiago cuts them with a knife

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int, afternoon, kitchen, island or counter

medium shot

santiago cuts them with a knife

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int, afternoon, kitchen, island or counter

close up

santiago pours them into a measuring bowl

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50

int, afternoon, kitchen, island or counter

medium shot

santiago pours them into the mixture

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51

int, afternoon, kitchen, island or counter

medium close up

santiago lines the cupcake tray with cupcake cups-thingies

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52

int, afternoon, kitchen, island or counter

medium close up

santiago pours the mixture into the cups (do three at a time in the video)

49

53

int, afternoon, kitchen, island or counter

medium shot

santiago sprinkles the nuts onto the cupcakes

50

54

int, afternoon, kitchen, island or counter

wide shot

santiago places the muffins into the oven

51

55

int, afternoon, kitchen, island or counter

wide shot

santiago takes the muffins out of the oven

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int, afternoon, kitchen, island or counter

wide shot

santiago eats one of the muffins

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Brophy Video - Shotlist Template - Let's Get Cooking

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Ingredients:
1 ½ cup / 150g almond flour or ground almonds

½ cup / 120g mashed banana 2 small or 1 large, very ripe

3 eggs large

2 tbsp butter, melted

¼ cup / 50g granulated erythritol

2 tsp cinnamon

1 tsp baking powder

¼ cup / 30g walnuts, crushed

Instructions:

Preheat the oven to 180 Celsius / 356 Fahrenheit.

Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.

In another bowl, stir together the dry ingredients - almond flour, erythritol or sweetener of choice, cinnamon and baking powder. Add to the bowl with the egg/banana/butter mix and blend until well-combined.

Last, stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.

Line a small (7 x 3.5 inch / 1 lb) loaf tin (I am probably going to do muffins instead) with parchment paper and fill in the dough.

Bake for circa 40 minutes or until a knife inserted comes out clean. Check the cake at minute 30. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.

Let the banana bread cool completely before slicing.

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Moist and super simple to make: this low carb keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A sugar free banana bread that's a hit with the whole family, low carb or not!

There's lots of people around who will tell you bananas are "not allowed" when you're eating low carb. Here's what I think: A banana high in sugar and carbs. But if you're choosing your recipe wisely, you can enjoy all the banana taste without actually letting your blood sugar rocket sky-high.

Most low carb banana bread recipes use banana extract instead of a real banana. This obviously keeps the carb count really low. But I think you'll never get close to the taste of a proper banana flavor with extracts, not to mention the wonderful moist texture of real banana bread.

Carbs in banana bread

Bananas have a very intense flavour. ½ a cup of mashed banana - that's one large banana or 2 small ones - is enough to create a bread that's low in carbs and low in sugars. This keto banana bread recipe contains ⅛ of a banana (I'd say that is about 1 bite) and 4.4 grams of net carbs per slice.

Quick note - I'm calling this recipe "sugar free banana bread" because I'm using erythritol instead of added sugar, honey or maple syrup. It comes in at 2.7 grams of (natural) sugars per slice, which is equivalent to just over ½ teaspoon.

This delicious bread has just the right amount of sweetness and only 4.4g net carbs per portion.

How to make sugar free banana bread - step by step

1.) Put the eggs, mashed banana and melted butter in a large mixing bowl. Blend until smooth and frothy with an electric mixer.

TIP: It is ABSOLUTELY ESSENTIAL to use an overripe banana in this recipe. It should have lingered in your fruit basket forever and have brown specks on the skin.

2.) Stir together the dry ingredients - almond flour, erythritol, cinnamon and baking powder - in a separate bowl. Then add to the egg mix.

I used a golden erythritol monk fruit sweetener in the images, which is a brown sugar replacement. But any granulated sweetener will work.

3.) Blend!

4.) Last, stir in the chopped walnuts, keeping some back for decorating.

5.) Fill into a bread tin lined with parchment paper and bake in the oven for 40 minutes. It's done if a toothpick inserted comes out without crumbs sticking. Cool on a wire rack.

Tip: Check after 30 minutes to see if the banana bread is browned already. If so, cover loosely with aluminium foil for the last 10 minutes to prevent burning. (I covered my bread at minute 35 and found that it was browned a little much for my liking.)

Low Carb Banana Bread - tips and recipe variations

Don't have chopped walnuts? You can use any nuts in this recipe. I think pecans or hazelnuts would work particularly well.

Instead of nuts, you could add sugar free chocolate chips instead. It's easy to make your own. Alternatively, use chopped dark chocolate with a cocoa content of at least 85 % or a brand like Lily's.

I used a small 7.5 x 3 inch loaf tin (1 lb volume) for this recipe. It's the perfect size for low carb bread because it's nutrient dense and filling and servings need to be smaller. If you use a loaf pan like this, your bread will be taller than wide.

If you only have a full size bread pan, you can double the recipe. In this case, increase the baking time to about 1 hour. Be sure to insert a knife to test the inside is baked (if it comes out with dough sticking to it keep your bread in a bit longer). Again, cover the top loosely with aluminium foil once the top is browned to prevent burning.

To make this recipe dairy-free, replace the butter with coconut oil.

For even more flavor, consider adding a pinch of salt or 1 tsp vanilla extract.

I used ground almonds in this recipe. This is equivalent to regular blanched almond flour in the US. Almond meal (essentially almonds ground up including skins) would also work well and give a more rustic texture.

If you're using super fine almond flour, I recommend to reduce the amount to 1 ¼ cup as it is more absorbent.

I have not tried this myself, but it should be possible to replace the almond flour with ½ cup of coconut flour. In this case, you may also want to add ¼ tsp of xanthan gum.

To make this banana bread egg free, sub with flax eggs: mix 3 tbsp of ground flaxseed and 9 tbsp of water, let sit for 10 minutes so the flax can absorb the liquid. Then add to the batter.

Can I make muffins with this batter?

Yes, I often use this recipe to make low-carb banana muffins. They are a great grab and go breakfast or snack!

Simply prepare a muffin pan with nonstick spray or line it with paper cups. Prepare the batter as per recipe - remember, the most important thing is to use a ripe banana - and fill into the prepared baking dish.

Preheat the oven to the same temperature and bake for 25 minutes.

For a heartier, rustic muffin recipe, try these low carb banana muffins. They contain flax meal, which adds additional fiber.

How to store Keto Banana Bread

I tend to keep the bread in a cake tin on the counter for a couple of days. Then I store it in the fridge. It stays fresh for about 1 week.

You can also freeze it! I do this with all my almond flour cake recipes. I slice the bread before freezing. That way, I can simply take out one slice when I feel like a treat.

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from Sugar Free Londoner
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The post keto banana bread was first published June 2019 and updated with more details in January 2021.

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Moist and super simple to make: this low carb keto banana bread is perfect for breakfast or as an afternoon snack. It is gluten free, grain free and only 4.4g net carbs per slice. A sugar free banana bread that's a hit with the whole family, low carb or not!

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I want the first part of my video to be the ingredients popping into the scene to the beat of the music.

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I want my video to also be quick and engaging. I don't think my entire video will be quick paced like this one, but I would like certain parts to be like it.

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Marinade:1kg chicken wingsPinch of saltFew cracks of black pepper1 tsp msg (optional)2 garlic cloves (minced)Sauce:5 tbsp honey2 knobs of butterSalt to taste...

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I want my video to be an immersive experience of the cooking where you can see the ingredients falling into the mixing bowls from this type of perspective (not every ingredient but a good couple)

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1. I chose the sugar free banana nut bread/muffin because it is a snack that I really like to cook and eat. It is also a healthy snack, so I can eat it without having to worry about sugar.
2. The purpose of this film is to show people that healthy desserts can taste good! Whenever I think of a "healthy dessert," I think of something gross. Well, this banana bread is both healthy and delicious, and I want to show that to people.
3. The three most important things I should show in my video are the lack of sugar (and instead I use monk fruit as a sweetener), the lack of flour (and instead I am using almond flour), and the fact that it still tastes like actual banana bread.
4. I want the audience to make their own healthy banana bread or to try to make a healthy dessert of their own. I also want them to feel that it is possible to make desserts that are healthy and delicious.
5. The one thing that I want the audience to remember is that desserts can be both healthy and tasty!
6. see other padlet box
7. I would like my film to be about 30 - 60 seconds.
8. My only concern with this is that I am going to be staying with a friend while I am filming this instead of going back home. I do not know if they have the ingredients or if the supermarkets near them have the ingredients. I am also not sure if the people I am with will let me cook this.