If you haven’t made banana bread yet, are you even in lockdown? Seems like this cake/bread treat has become THE go-to recipe since the world went on pause and everyone has got their own special banana bread recipe.
In the first few weeks of lockdown every profile you scrolled through or story you watched had some sort of banana bread variation proudly on show.
But there’s only so much banana bread you can eat, so we’re here to let you know that soft or brown bananas can be made into plenty of other delicious desserts, not just banana bread.
Firstly, don’t discard your brown bananas! When they’re brown and soft they are often at their sweetest, which means you can reduce sweetening agents such as sugar, honey, syrup and so on.
Bananas are Banging
Bananas actually have a lot of health properties and contain multiple nutrients. They are one of the most filling types of fruit and when they’re green or less ripe, they contain a high amount of fibre and starch which is goof for the gut.
Widely regarded as one of the most popular fruits, bananas are high in potassium and magnesium. But as with all food, it’s important to eat bananas in moderation.
That being said, here are three banana recipes to keep you full, keep your sweet tooth satisfied and help to reduce food wastage.
- For approximately 3 pancakes:
- 1 ripe banana
- 1 cup or 200g of rolled oats
- 1/2 cup or 125 ml of any milk (dairy or non dairy)
- Optional - if your banana isn't ripe you might want to add a touch of sweetener such as honey, sugar or maple syrup.) A splash of vanilla essence/extract adds a really nice flavour as well!
- Place the oats in a blender/nurtri bullet and blitz until they form a powdery consistency
- Add the banana and milk to the blender with the oats and blend until you have a smooth mixture with no lumps. The batter shouldn't be too runny so if it is, add some more oats
- Place a pan on medium heat and grease with your choice of butter or oil
- Pour the batter into circles on your pan, let it cook for a minute on one side and then flip
- Repeat this step until your batter is finished
- Serve alone or with some berries and maple syrup
- 2 ripe bananas
- 5 tbsp of cacao powder
- 245g of caster sugar
- 200g of plain flour
- 5 heaped tbsp of melted coconut oil
- 5 heaped tbsp of tahini (if using nut butter instead, add a 1-2 tbsp of water as well to get the right consistency)
- 200ml of milk (dairy or non dairy)
- Pinch of salt
- Preheat the oven to 180C
- In a small bowl mash the bananas with a fork and set aside
- In a large bowl sieve the dry ingredients: the cacao powder, flour, sugar and salt and mix together until mixture is smooth and lump free
- Melt the coconut oil
- Add the melted coconut oil, mashed banana, tahini and milk to the dry ingredients and mix well until you have a smooth batter
- Line and lightly grease a baking tray and pour the batter in
- Bake in the oven for 30-35 minutes until cooked through but fudgy in the middle, they may seem a little too soft but they will set
- Leave to set and cool down, slice and enjoy!
- 4 ripe bananas
- 3 tbsp of cocoa powder
- 1 tsp of vanilla extract/essence
- 5 tbsp of coconut oil
- 1/4 tsp salt
- 1 tbsp of honey or maple syrup
- Melt the coconut oil
- Blend all the ingredients together in food mixer or nutri bullet until you have a smooth mixture
- Pour the mix in a lined baking tin
- Freeze for 3 hours minimum
- Remove from freezer, cut into slices and enjoy!
- Store in freezer
Rusna is a yoga teacher and baking enthusiast. Follow her and her brother Naikee as they teach simple yoga flows over Insta lives on @instamoksha.