This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
pinch sea salt
- Simply put everything into a blender and wiz up until smooth. Divide into glasses.
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
- Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
- Whisk the eggs together then add to the mixture, mixing together.
- Once combined add in the flour and mix well, it should look like a pancake batter.
- Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
- Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
Love….Love…Love these! Full of goodness and energy.
50g Dark Chocolate (70%)
handful of pistachio’s – crushed
oh….and 1 skewer to hold banana in place.
- Melt the chocolate, peel the banana and insert the skewer, pour the chocolate over the banana while gently turning to cover. Then sprinkle the pistachio’s over.
- Remove skewer, lay on a plate and allow to cool in fridge to harden the chocolate. (about 1/2 hour)
Love these for a post workout snack or simply just to indulge!
Looking for exciting new ways of making healthy choices fun and no better way than with food colouring!
My Blue Marble Omelette with Avocado and Banana.
Food Colouring of your choice
- Whisk eggs and cinnamon together, gently heat through in a pan.
- A few mins before ready place avocado and banana onto omelette then flip over and serve. Yum!
Today I woke up late after one of my friends 30th Birthday Party last night, surprisingly I felt really good and awake, after a shower and breakfast I suddenly got the urge to bake after my boyfriend saying he had the munchies…lol! So off I went into the kitchen, music on and feeling creative. Looking in my cupboards I came up with 2 different muffin recipes….so here goes the first one:-
Makes 6 muffins
125g Plain Flour
1 tbsp baking powder
1 tsp cinnamon powder
50g caster sugar
40g desiccated coconut
1 really ripe banana
90ml semi skimmed milk
1 egg beaten
50g butter melted
1 tsp vanilla extract
- Preheat oven to 180deg. Line a muffin tin with paper cases.
- Sift the flour, cinnamon and pinch of salt into a mixing bowl. Stir in the sugar a 45g of coconut (leave a tbsp amount for after). Make a well in the middle.
- Peel banana and mash 3/4 of it into a paste. Put 1/4 to side. Put banana paste into well of flour mix.
- Lightly whisk milk, beaten egg, vanilla and melted butter together, pour into well of flour mix.
- Mix all ingredients together but do not over mix.
- Spoon mixture evenly into the 6 muffin cases.
- Slice the remaining banana and place one or two slices on top and sprinkle remaining coconut over.
- Place in oven and bake for about 20-25 mins until knife comes out clean. Leave to cool.
Then eat to your hearts content! YUMMY!
Also check out my other Muffin recipe:- Maple Syrup and Chocolate!
BEWARE!! your kitchen WILL get messy! lol!
Banana and Coconut Muffins
Servings Per Recipe: 6
Amount Per Serving
- Total Fat: 8.1 g
- Saturated Fat: 4.7 g
- Trans Fat: 0.3 g
- Cholesterol: 45.5 mg
- Sodium: 87.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.1 g
- Sugars: 11.8 g
- Protein: 4.5 g
Makes 1 x 8 inch cake tin
I cheated slightly with this and used ready made cake mix.
200g Betty Crocker Vanilla Cake Mix
2 tbsp olive oil
1/4 cup sour cream – approx 75ml
1/4 cup water – 75ml
2 large bananas – sliced
100g shredded coconut
1/2 cup brown sugar
2 tbsp butter
1 tbsp lemon juice
- Preheat oven to 180 deg, grease the baking tin with spray oil.
- With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
- Place banana slices evenly on bottom of tin.
- In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
- Pour over the cake mixture and spread evenly.
- Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
- Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!
Now my fav snack………and healthy too!
Chop a banana into small chunks, top some with dark chocolate drops and some with Walnuts…yummy! Or you can choose your own toppings, I’ve used a tsp of peanut butter on top too.