Posts Tagged ‘banana’

Banana Pops- You have to try these!

If you follow this blog you may have noticed how much I love the following combinations:

1. Fruit and greens for nutritious smoothies

2. Cashews and water for a blended silky smooth neutral-slightly-sweet “cream”

3.Bananas and a freezer for “I can’t believe this is only a banana!!”

Frozen bananas really do take on the most decadent creamy texture so that my Dad even asked “Are you SURE you haven’t added anything to this ice-cream- JUST bananas??”  It’s fairly easy to whip up- but you need to have pre-sliced your RIPE bananas, and then blend them to a creamy soft-serve in your mini chopper. While it takes a mere ten minutes, you have to love this recipe today, it’s even quicker and NO APPLIANCES NEEDED!

1.Peel banana, cut in half if desired

2.Insert wooden skewer or lollipop stick

3.COAT IT!  I was just finishing off a batch of peanut butter cups made with coconut oil chocolate and I used the left-over chocolate (much to Amelia’s annoyance!) You can also coat them in a little maple syrup or thinned down honey, and then roll, roll roll. Perhaps in some dessicated coconut? Or some pecans and cinnamon? granola? Some melted dark chocolate if you don’t go for coconut oil chocolate?

Allow me to present my first ever banana pops, which would look decidedly better if I had had something more exciting to roll them in, and if the chocolate hadn’t been almost set when I had this idea. (Left hand pop has a coating of peanut butter under that gloopy dogs-dinner chocolate coating. Messy, but yum!

Still- here are some little beauties, courtesy of Pinterest. Good old Pinterest.

For a super-dooper healthy one, roll in coconut, carob chips, or chopped dried fruit (www.organicauthority.com)

Or you can coat in sweeter alternatives, still safe in the knowledge that your ice cream is a banana! (www.bakersroyale.com)

Oh TOO CUTE! These are coated in white chcolate, and you could also do it with sweetened natural yogurt or (you know what I am going to say-) sweetened cashew cream! (www.skinnytaste.com)

This version is from “peas and thank you” blog (www.peasandthankyou.com) dipped in fruit yogurt

OR- banana slices for super-cute little “pops”. (Unfortunately the link on pinterest had broken for the source of this photo, it was http://www.quirkymomma.com)

Are you all inspired??!

No mini chopper needed, amazing texture, SO easy, great  fun to make with the kids, and you can go 100% natural by coating with nuts and dried fruit, or add a sweeter coating and call it a gosh darn good compromise, frankly. Now all we need is some more sun. Please tell me that wasn’t our summer!!!

Go the extra mile: Glorious Passion fruit sundae

Sometimes you just need to make a little bit of extra effort to make plant eating decadent- because you’re so worth it.

This photo for example: it’s a glorified banana.

And it was seriously glorious.

A glorified banana. Glory be!

 
I had previously frozen some ripe bananas and took 5 or 6 minutes to whizz those frozen slices into creamy, fluffy, banana softserve ice-cream, as described in this post- Ice Cream for Breakfast.
Topped with passion fruit, dessicated coconut and a strawberry, my lowly banana was lifted to lofty heights of swoon-worthy, joy-full desserts that nurtures the body AND enlivens the soul.
Not bad for a banana.
Such glorious moments surely must be recorded.  And so, I record.
Who would have thought it? That you can watch your favourite ever period drama while eating a banana, and feel decadent? All is gloriously well.

Banana “marzipan” shake

After a long break, I have returned. And I am kicking off 2012 with a delicious, filling nutritious breakfast shake. Perfect for after those cold winter morning runs.

Just kidding…I am enthused for a new year, but it hasn’t stretched that far.Not yet, anyway!

Required:

  • 1/4 cup almonds 
  • 2-4 dates, depending on the size
  • 1/4 cup organic oats
  • 2 cups water
  • 1 ripe,speckled banana
  • 1 teaspoon almond essence (optional)

Highly recommended– leave the nuts, oats and dates in soak overnight. (You mean you don’t plan your breakfast the night before?? 🙂 )

For interested parties:  1/4 cup of almonds = 24 almonds. This is equivalent to 170 calories (approximately), 15grams of wonderful nurturing heart-healthy monounsaturated fat, and 6 grams of protein. Plus, half of your RDA of the antioxidant Vitamin E, 25% of your recommended magnesium, and plenty of manganese, copper and vitamin B2.  I don’t necessarily advocate calorie counting in isolation, I think you have to look at the whole package…but I mention it nevertheless. PS  Unroasted almonds with the skins on have been shown to have greater nutritional benefits than blanched ones. Fancy that.

Blend your soaked almond-oat-date mixture with your ripe banana, and enjoy. 

Did you see that? 2 minutes planning the night before, and you get up to an almost- instant super-healthsome breakfast shake.

This is so creamy, sweet from the ripe banana and dates, has two kinds of fibre, vitamins, minerals, and so very filling…..Get your almonds in soak, quite frankly!

Baking again! Sugar-free Date and Banana cupcakes

Definitely even better than the fig ones! The thing about figs is, they are pretty seed-heavy….in fact, there is nothing but seeds under that beautiful skin. This is precisely what I love about them when fresh and one of the things I hate about them when dried. While I enjoyed the natural sweetness and flavour of the fig cupcakes (despite my feelings about dried figs) there was a definite tiny-seed presence, and I was more than keen to re-try the recipe with dates.

And so it was, on our trip to the marvellous Sealand Road Organic Store outside Chester that I acquired that one thing that I am ever-seeking and rarely-finding in shops nowadays- ripe,speckled bananas. Tons of them. Enough to freeze for Banana Soft-serve, and enough for some muffins too.

 This is one of the many reasons I love this blessed establishment. Some of the others are coconut oil, Medjool dates that you can buy individually if so desired, wholewheat breadsticks, miso, Pink Himalyan salt, smoked tofu, tiny 10p Green and Black bite-size chocolates, golden linseeds, purple kale (in the right season) cacao nibs, Nutritional Yeast, and a million other little random items as well as more recognisable goods, all pesticide/herbicide/fungicide free. Hooray!

But on with the muffins. The recipe is almost the same as the Fig and banana cupcakes. Made 12.

Prep: Oven at 180 C, a 12 hole cupcake tray lined with paper cases or greased.

  • 1 medium, very ripe banana
  • 1  cup or 125 dried dates that have been left to soak 1-2 hours 
  • 1  teaspoon cinnamon

Whizz well in a mini chopper until nice and smooth (1-2 minutes).

Add to this paste, in  a mixing bowl:

  • 1 cup soya milk
  • 1/4 cup sunflower oil
  • 1 teaspoon white vinegar
  • 1 Tablespoon of ground golden linseeds (flax seeds)
  • 1/4 cup raisins

Leave to sit for a few minutes, while you measure out:

  • 1 cup wholewheat self-raising flour*
  • *(1 teaspoon baking powder, if your flour is regular wholewheat )
  • 1 teaspoon bicarbonate of soda (even if your flour is self raising)
  • 1/2 teaspoon salt

Sift into your  wet mixture and stir in.

Spoon immediately into paper muffin cases or greased silicone muffin tins and put into oven. these took a little longer than ther others, 20 minutes, but each oven is different. When the top is completely resilient and bouncy to the top you know they are done which will probably be 15-20 minutes. Such a beautiful light texture! No photo today, though  😦

I silently wept that my daughters do not like bananas. And consoled myself with a yummy sugar-free cupcake. Cut, and spread with mashed banana.

Fig and banana Cupcakes (Vegan, sugar free)

Sweet fig, a hint of banana, no refined sugar or syrups, and these are so good! And I made this one up! They aren’t perfect, but they have already been made twice. These could be considered a prizewinning cupcake in regards to potassium and fibre, (both the banana and the figs are rich in both, plus, they are wholewheat) so make these for breakfast. Absolutely.

Need: Food processor or mini chopper. Spice grinder to grind your linseeds unless you buy them ready ground. These have a binding quality, and are the very richest source of Omega 3 by the way, as well as being packed with fibre.

Prep: Oven at 180 C, grease a silicone muffin case or prepare a muffin tin with paper liners. This recipe makes 12-14 cakes like the ones in the picture.

Let us begin. Whizz up until practically smooth:

  • 1 ripe banana
  • 125 dried figs that have been left to soak 1-2 hours  (about 6-8 figs)
  • 1  1/2  teaspoons cinnamon

Add to this paste, in  a mixing bowl:

  • 1 cup soya milk
  • 1/4 cup sunflower oil
  • 1 teaspoon white vinegar
  • 1 Tablespoon of ground golden linseeds (flax)

Leave to sit for a few minutes, while you measure out:

  • 1 cup wholewheat self-raising flour*
  • *(1 teaspoon baking powder, if your flour is wholewheat plain)
  • 1 teaspoon bicarbonate of soda (even if your flour is self raising)
  • 1/2 teaspoon salt

Sift into your  wet mixture and stir in.

Spoon immediately into paper muffin cases or greased silicone muffin tins and put into oven. Your muffins should be ready in 12-15 minutes.

Serve for breakfast with fruit preserve, or nut butter, or mashed banana. Enjoy!  (PS I am sure this is delicious done with dates, but i will check first and post a recipe as appropriate! PPS I do not like dried figs, but I like these!)

Cinnamon and Walnut-encrusted Bananas

I can, in fact, confirm, that these are heavenly. This recipe is brought to you from SaraFae from Addicted To Veggies  (follow the link for her original recipe) She posts vegan recipe three times a week with beautiful photos, plus, she is fun to read). If you already have date paste to hand, (which I conveniently did) these take ten minutes. Of course, you could use maple syrup or honey instead.

Are you ready for some wholesome deliciousness? Then let’s begin! These quantities are for 2 medium bananas.

  • 1 cup of walnuts
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon brown sugar*

*(she used a larger quantity, of “coconut crystals” or coconut palm sugar. I have no idea where you get it, and no doubt it costs a fortune. Whether you use sugar here, and how much you use, is down to personal taste, but it really needs little or none, especially if you use a syrup to coat the slices, which is far sweeter than date paste)

Blitz to a crumb in the mini chopper, or alternatively, use a ziploc bag and a rolling pin and smash to smithereens.

Then take:

  • 2 teaspoons date paste  (or maple syrup/honey/liquid sweetener)
  • 2 teaspoons lemon juice
  • 2 Tablespoons of water

Mix well and toss in 2 medium bananas, sliced,  until all slices are coated in the wet mixture.

Coat your wet banana slices in the walnut crumb. You now have four choices:

  •  Eat now
  • Freeze for about an hour and a half. This is a gorgeous ice-creamy treat.
  • Dehydrate for approximately 2 hours until the outer crumb is a little crunchier. The fruit sugars are slightly more concentrated, and of course, they come out warm. A recipe for a heavenly mouthful, quite frankly.
  • (similar) use your oven as a dehydrator by putting it on it’s very lowest setting, with the door ajar, and follow dehydrating instructions as above. I thinkthe coolest AGA oven would work for this too.

Ready for dehydrating. Some more were in the freezer.

They did not last long enough.I was genuinely sad when we finished eating them. (Does that make me sad? ) A definite keeper!

By the way:

  • I ran out of walnut crumb, because the bananas were massive, so I did some in unsweetened dessicated coconut. Absolutely gorgeous. (In fact, one of my go-to sweet treats is banana slices dipped in dessicated coconut. Yum)
  • I tried both the freezer versions and the dehydrator, and both were fantastic.
  • SarahFae did a chocolate dipping sauce to go with it, made out of healthy plant ingredients  🙂  Here is that link for her recipe again if you are interested , if even to see beautiful food photos. Seems like a great sofa treat with someone you love.

Please try this, somebody, pleeeease! Love thyself, but deprive not thyself either.  Plant-lovingly yours.

Poor photo. But delicious.

Breakfast-Worthy Banana Bread

Hooray! A banana bread with no animal fats and NO refined sugar! This is not a banana CAKE, that is very sweet, but it has a subtle natural sweetness. If you like a sweeter touch, spread it with something, we had it with nut butter and a smearing (or smidgin if you prefer…or indeed, a droozle) of honey.

 Thank you very much One Frugal Foodie blogger a.k.a  Alisa Fleming for this recipe, which is being re-posted with her permission.  Alisa founded   www.godairyfree.org  and has a book of delicious dairy-free recipes which you can purchase here (on Amazon; I am not getting any money from any affiliates scheme by the way. I hear the book is great! She has 67 reviews on the US Amazon and 66 are 5 stars, 1 is 4 star) Her original post and recipe is on her blog “One Frugal Foodie” here.

Notes:

  • This is a vegan recipe, it does not use eggs. It is bound with omega-3-rich ground  golden linseeds aka flax seeds, which are available in most large supermarkets and all health food stores. (Of course, if you are not bothered, go ahead and use 1-2 eggs. I used flax seeds here.)
  • Of course, you need your bananas very speckledy and sweet. 3-4, depending on the size. Once mashed they should be about 2 measuring cups full.
  • If you wanted it sweeter by adding some maple syrup or honey for example, I am not sure if you would need to tweak the liquid. I am not much of a baker. If you return to the original recipe link above, the author is really good at responding. I would have thought a couple of Tablespoons of liquid sweetener wouldn’t alter the texture or cooking time much. 

Come, let us bake then.

Pre-heat oven t0 175 C  and grease a  9×5 loaf tin. (I lined it just in case)

Wet ingredients.  Stir, and leave to sit:

  • 2 tablespoons of flax seeds, ground in a spice mill or similar
  • 1/2 cup of milk alternative  (soy, rice, almond, oat etc)

Dry ingredients SIEVE THE FOLLOWING:

  • 2 cups of wholewheat flour (or half wholewheat, half oat)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons bicarbonate of soda (not baking powder)
  • 1/4 teaspoon salt

To your wet ingredients, add:

  • 1/4 cup of vegetable oil 
  • 2 cups of mashed, very ripe banana. (3-4 bananas) 
  • 1 teaspoon vanilla extract if desired.

Mix well, and then add your dry ingredients. Mix till incorporated but do not over mix.

Pour into your prepared tin, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Almost burnt, but not. Phew.

And just because it was Friday, and I decided to push my personal proverbial boat out as far as my sugar free banana bread was concerned, I made some macadamia “icing”  by whizzing up 50 grams of mac. nuts until buttery in my mini chopper, and adding 2 teaspoons of fresh lemon juice, and 2 teaspoons of honey.Oh MY, it was good. I drizzled away joyfully, and the leftovers, we spread on the sliced bread the next day.The bread seemed to get moister as the days passed, rather than drier (well, only 2 days passed, and it was eatn, but I did notice a difference)

 

 

 

 

 

 

Thanks again to Alisa Fleming, and I do hope you enjoy this recipe.

 

P.S. Oh, did I mention I made this especially for my baked-goods-adoring-sometime-sugar-avoiding-love, and he looked at it sheepishly and said “Sorry, I ate so much pizza while you were out shopping that I almost want to vomit, can I try it tomorrow?”  Seriously. What’s a girl to do?

I am safe to say this, because he never reads my blog. (I know. Shocking. )

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