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Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

My favourite meal of the day has always been breakfast. The funny thing is, I rarely eat it. Working full time in London means waking up at ridiculous o’clock each morning, and rushing out the door so I don’t miss my train. By the time I finally get around to eating something it’s usually about 10am, and involves lukewarm soggy toast while I stare blankly at my computer screen. The fact that I rarely get to sit down and enjoy a nice breakfast makes it all the more special when I actually do get to.

My ideal breakfast always involves something sweet.  It’s what I grew up with back in Canada, and one of the things I miss the most in the UK.  Traditionally UK breakfasts aren’t sweet like that ones I grew up with, but finding pancakes, waffles or french toast on brunch menus is increasingly common. When I was a kid my favourite breakfast was homemade waffles with fresh strawberries and whipped cream. It’s still my favourite today, although it’s something I rarely have because let’s face it – they’re really not that good for you.

 

Coconut Banana Protein Pancakes

Lately I’ve been trying to find healthier breakfast options that still satisfy my sweet tooth.  I was thrilled to come across a recipe for healthy coconut banana protein pancakes from Becs at Lay The Table. They’re simple, naturally sweet, and surprisingly filling. They’re also dairy, gluten, wheat and sugar free!

I think my favourite thing about these pancakes was the Hey Boo Coconut Jam topping that Becs recommended to be put on top of the pancakes. Coconut jam!  Seriously, where has this been all my life? The coconut jam isn’t sugar free, but I figured a little sugar would be ok considering there’s none in the actual pancakes themselves.

Coconut Banana Protein Pancakes

Coconut Banana Protein Pancakes

I scaled back the recipe and made a few changes, including the addition of some desiccated coconut because I absolutely love coconut. The more the better!

I’ve made these pancakes a few times now for my son and I, and we love them – especially with the coconut jam and some fresh berries on the side.

Coconut Banana Protein Pancakes

Yield: Makes 4 pancakes

Ingredients

  • 1 Banana
  • 1 Large Egg
  • 2 Tbsp Coconut Flour
  • 1 Tbsp Desiccated Coconut
  • 1 Tbsp Almond Milk (optional)
  • 1 tsp Gluten Free Baking Powder
  • 1 tsp Natvia Sweetener (or other sugar free alternative such as Splenda)
  • 1/4 tsp cinnamon

Instructions

  1. In a large measuring cup, combine all of the ingredients together using an electric hand blender until well combined. The batter will be thicker than normal pancake batter, but still spreadable. If you think it's too thick you can add a tablespoon of almond milk to thin it down a little.
  2. Pre-heat a non-stick pan on low - medium heat, and allow the batter to rest until the pan is hot.
  3. Coat the pan with non-stick cooking spray*, and pour 1/4 cup of batter onto the hot pan. Because the batter is thicker than normal pancake batter, use a small spatula or spoon to help spread it around in an even circle. Cover with a small pot lid to help seal in the heat and cook the pancake evenly.
  4. Once the pancake begins to turn an even golden brown colour flip it over to cook the other side. Replace the lid, and cover until golden brown on the bottom and cooked throughout.
  5. Repeat the above steps until all of the batter is used.
  6. Serve the pancakes with fresh fruit, coconut jam, lemon curd, or maple syrup.

Notes

* Coconut oil or butter can also be used, but I found my pancakes turned out best with the non-stick cooking spray

http://www.madewithpink.com/2015/04/coconut-banana-protein-pancakes/

Coconut Banana Protein Pancakes

Fruity Banana & Pineapple Muffins by The Pink Whisk

It’s been an embarrassingly long time since I’ve last posted, and I really hope it doesn’t happen again, but life since Jayden arrived has been rather hectic, and I’ve been trying to catch up on my deeply missed sleep in any spare time I’ve had.  I am rather proud to say that I managed to make a lone batch of brownies in one of the few spare moments I’ve had since Jayden’s been born.  Sadly I must admit that they came from a box, but their gooey and chocolatey goodness helped get me through some sleepless nights!

I’ve had the guest post below nearly ready to go for some time now, but just haven’t been able to finalise it and add in the pictures went along with it.  This guest post comes from the amazing Ruth Clemens, who many of you will know was the runner up on the first season of the hit UK TV series “The Great British Bake Off” which I throughly enjoyed watching (season 2 is airing now by the way).  I’d been following Ruth’s blog “The Pink Whisk” even before I knew she was going to be on The Great British Bake Off, and have enjoyed drooling over her amazing creations.  Ruth has been kind enough to put together a guest post for you all, while I try and get back into a routine and finish some of my own posts.  

Ruth has made some delicious fruity muffins with a tropical twist – perfect to go with the fabulous 27ºC weather we’ve been having in London over the past week!  So, if you’re in the mood for muffins, please do give Ruth’s recipe below a try!



Fruity Banana & Pineapple Muffin by The Pink Whisk
Summer holidays are over, the children (and grown ups) are back to the old routine.  My thoughts turn to livening up the kids packed lunches without overloading them with sugary bits and pieces. This is a really simple muffin recipe packed full of fruity goodness guaranteed to put a smile on their face at lunchtime!
Makes 12.
Ingredients:
225g (1 3/4 Cup + 2 Tbsp) Wholemeal self-raising flour
1 tsp Ground Cinnamon
½ tsp Bicarbonate of Soda (baking soda)
180g (3/4 Cup + 3 Tbsp) Soft Light Brown Sugar
2 Ripe Medium Bananas, mashed
1 Tin (425g or 15oz) Pineapple Chunks, drained
90ml (6 Tbsp) Sunflower Oil
2 Large Eggs
Optional: 1 tsp Icing Sugar for sifting.

Method:
1.  Preheat oven to 160c (fan)/180c/Gas Mark 4 (350ºF). Line a 12 hole muffin pan with paper liners.

2.  In a large bowl mix together the wholemeal flour, cinnamon, bicarbonate of soda and light brown sugar.

3.  Mash the bananas and drain the pineapple. Make a well in the centre of  dry mixture and add the fruits, sunflower oil and eggs. Mix well until thoroughly combined.




4.  Divide the mixture between the paper liners and bake in the oven for 30 – 35 minutes. Cool on a wire rack. 




5.  Optional – Dust with a little icing sugar and serve.



Bananas Make The Bestest Bread!

This banana bread is probably one of my favorite things that my mom made for us while growing up.  She’d always bake two loaves – one with nuts (bleh!) for her and my dad, and one with chocolate chips (yay!) for me and my brother.  I’ve mentioned before, that I have a horrible habit of buying fruit and not finishing it in time before it goes bad.  This especially goes for bananas.  I like my bananas pretty ripe – with no green what so ever, and preferably all yellow with a tiny hint of brown.  The problem is, is that if I buy 3-4 bananas and wait until they get to the right colour for me to eat, then inevitably there’s going to be at least one of two that will get too brown by the time I get around to eating them.  Again, my solution is to freeze them.  Just peel the bananas and throw them in a ziplock bag and then into the freezer.  
I don’t really mind having a freezer full of frozen bananas because it means that I can thaw them out to make a loaf or two of this fabulous banana bread.  It really is the best banana bread I’ve ever had, and I’ve tried a lot over the years.  Aside from cupcakes, it’s probably the thing that disappears the fastest when I bring it into the office.  It’s super moist, and loved by numerous people I know that actually hate bananas – including my husband.

One thing to note is that this recipe fills a standard North American loaf pan perfectly, but UK loaf pans are slightly smaller, so there’s just a tad too much batter.  If you’re using a standard UK pan, then you may need to have a small ramekin on hand to pour the extra batter in, so you’ll end up with an extra mini loaf / muffin. And even though it’s called banana bread, it’s more of a load cake, and not bready at all.


Banana Bread

Ingredients:

2 Cups (250g) Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup (115g) Butter
1 Cup (225g) Sugar
2 Eggs
1 tsp Vanilla
1 Cup (250ml) Banana, mashed – about 3 frozen or very ripe bananas
1/3 Cup (80ml) Milk
1 tsp Lemon Juice or White Vinegar
1 Cup Chocolate Chips (or Nuts)

Instructions:

1.  Pre-heat oven to 350ºF (175ºC).  Grease a loaf pan with non stick cooking spray, or butter and line with parchment.  Sift flour, baking soda and salt together and set aside.

2.  In a large bowl, cream together the butter, sugar, eggs and vanilla.  
3.  Measure your milk in a measuring cup and add the lemon juice or vinegar to it.  Stir, and set aside for 5 minutes until it’s curdled. 

4.  Alternating between the flour mixture and milk, combine each with the butter, egg and sugar mixture, making sure stir until just combined before adding in the next bit.  I usually dive each ingredient into thirds when alternating and mixing together.

5.  Once everything has been combined, stir in the bananas and chocolate chips (or nuts).  Pour the batter into your prepared loaf pan, and bake for 45 – 60 minutes, or until a toothpick that’s been inserted into the center of the load comes out clean.  Let the loaf cool completely in the pan before removing to cut.

* I’ve mentioned before that my oven is basically crap, and because it only has a top heating element, loaves like this take longer to cook and they also brown faster on top.  At around the 40 min mark, I usually cover the top of my pan with foil to prevent further browning, and leave it to bake for another 25-30 minutes until a toothpick comes clean.


I’m not sure why, but my family has always eaten this banana bread with butter.  It’s totally unnecessary, but it’s really good.  This banana bread freezes very well, so it’s a nice thing to bake and throw into the freezer so it’s ready to bring out an hour or so before company drops by.  Cutting the banana bread while still slightly frozen makes it a bit easier to slice.  I took these pictures while the banana bread was still slightly frozen, so it appears a bit dry in the pictures, but it’s NOT!  I promise!  Enjoy!

And now to announce the giveaway winner of the beautiful apron from Cooking Gorgeous!  A big congratulations goes to Nickie who won with her bonus entry for tweeting about the giveaway!  Nickie, I’ll be in touch shortly with more details on how to claim your prize! 

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes.  I’ve been on a major breakfast kick lately.  Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am.  So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it.  And although those breakfasts are super good, they’re not always super healthy.

Fresh Fruit

I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes.  I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts.  My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!

Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar.  It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee.  And best of all, you can cook and bake with it.  There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!

Natvia sweetener

Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well.  I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.

Sugar & Gluten Free Lemon Poppyseed Waffles

Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with.  These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.

Sugar & Gluten Free Lemon Poppyseed Waffles

Sugar & Gluten Free Lemon Poppyseed Waffles

Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce.  I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉

Sugar and Gluten Free Lemon Poppyseed Waffles

Ingredients

    For the Raspberry Sauce:
  • 200g Fresh Raspberries
  • 1 tsp Natvia Sweetener
  • For the Waffles:
  • 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
  • 2 1/2 Tbsp Natvia Sweetener
  • 1 Tbsp Lemon Zest (zest from 2 lemons)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Cup Almond Milk
  • 1 1/2 Tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 2 tsp Poppy Seeds

Instructions

    For the Raspberry Sauce:
  1. Using a hand blender, puree the raspberries into a liquid.
  2. Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
  3. Stir in Natva sweetener.
  4. For the Waffles:
  5. Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
  6. Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
  7. Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
  8. Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
  9. Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
  10. Pour the batter into the hot waffle iron, and cook until golden brown.
  11. Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).
http://www.madewithpink.com/2015/05/sugar-gluten-free-lemon-poppyseed-waffles/

Sugar & Gluten Free Lemon Poppyseed Waffles

These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.

I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!

BreakfastClub_badge0230

This post has been commissioned by Natvia Sweetener.