Vessy's day » banana

Healthy banana pancakes (gluten free)

Vessy — Sat, 14 Jan 2017 12:50:35 +0000

Since I made my first batch of these pancakes I have been making them almost every week.
This recipe is simple and quick to gather. It is very important to beat the whites as per instructions, otherwise pancakes will not be as light and fluffy as they should be. Egg whites give these pancakes air and volume, since there isn’t any flour in them.
Batter is really simple and quick to prepare and if using a large pan you can cook 3-4 pancakes all at once, which will save you some time.
I promise you that once you try this recipe, you will continue to make it every weekend.
Enjoy a healthy breakfast and a lovely weekend!

Ingredients (makes about 20 medium pancakes):
200 grams (7 oz) oats (gluten free brand)
2 large bananas
150 ml. (5 fl. oz) milk
1 teaspoon cinnamon
2 table spoons honey (agave, maple or raw sugar), more or less, to taste
A pinch of salt
3 large egg whites

In a food processor add oats and process finely. Add bananas, milk, cinnamon, honey, salt and process until nice and smooth. Let the batter rest for 10 minutes.
***If you don’t have a food processor, use a hand-held blender to puree bananas and to them add oats and the rest of ingredients.
****If you don’t have a hand-held blender just mash bananas with a fork and then to them add oats and all the rest of the ingredients.
In the meantime, beat egg whites until soft peaks form. Gently fold in egg whites to the oat batter.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat. Use a large spoon to pour a little bit of the batter in the pan. Keep pancakes small, it will be easier for you to flip, since they are gentle and break easily.
Serve with extra honey/agave, fruits, jams.. whatever you like!

Save

Double chocolate banana cake

Vessy — Thu, 14 Apr 2016 10:04:36 +0000

I can’t say that desserts are my passion, but I also can’t deny I love preparing sweets. I guess, of all desserts, cakes are the hardest. Nonetheless, I try and stick to simpler recipes and share with you once that I really love. Even if they look hard and impossible to be done, believe me, they most probably are manageable. If a recipe requires special skills and equipment, or has any tricky moments I would definitely mention that in the post.

So, anyway, this one is pretty straight forward – you have two extra thick banana cake layers, white chocolate frosting, white chocolate ganache and caramelized almonds for decorations.

I always recommend baking cake layers separately. This will lower the chance of breaking up the layers, while cutting them – believe me, it had happened to me many times and it’s not pleasant, especially when you realize you have to do the work twice. So, layers are pretty simple – beat batter in a large bowl then bake.

Meanwhile you can make the frosting (pretty easy too), ganache and lastly the nuts, which are of course optional, but I really love the finishing taste they give.

I prefer the “naked” or “semi-naked” cakes, as this one is, but you can go nuts with the decorations. In case you want to cover the sides of the cake with thick layer of frosting and make some flowers, you will need to double the recipe, cause these amounts are enough only for the naked option.

Continue reading for the detailed recipe and happy baking!

Ingredients for the cake layers (Adapted from Women’s Weekly):
225 grams (8 oz) butter, at room temperature
330 grams (11,5 oz) sugar
3 medium eggs, at room temperature
150 grams (5 oz) chocolate, melted, cooled to room temperature
3 large bananas, finely pureed
250 grams (9 oz) buttercream
450 grams (16 oz) flour
1 teaspoon baking powder
For the chocolate frosting:
150 grams (5 oz) white chocolate
90 ml. (3 fl. oz) sweetened heavy whipping cream (*for the chocolate)
90 ml. (3 fl. oz) sweetened heavy whipping cream
For the chocolate ganache:
50 grams (1,8 oz) white chocolate
30 ml. (1 fl. oz) heavy whipping cream
For the caramelized nuts:
10 grams (0,35 oz) sugar
30 grams (1 oz) crushed almonds

Prepare the cake layers:
Preheat your oven to 150C, fan-forced (300F, fan-forced). Grease and line 2 x 6inch springform pans with parchment paper.
In a large bowl, beat sugar and butter until fluffy and light. Add eggs, one at a time, melted and cooled chocolate, bananas and buttercream, as you beat after each addition.
In another bowl combine flour and baking powder, then add to the wet mixture. Stir with a rubber spatula to combine.
Distribute the mixture between the pans and bake for about 1 hour, or until toothpick inserted in the center of the cake comes out clean. Set aside to cool completely.
In the meantime prepare the white chocolate frosting:
Melt chocolate and 90ml. of heavy whipping cream in a medium bowl. Set aside to cool completely and then beat with an electric mixer until pale and fluffy.
In another bowl beat the rest of the whipping cream until medium stiff peaks form. Add white chocolate mixture to the whipped cream and beat again for a minute or so. Set aside until needed (*Feel free to refrigerate the frosting if it doesn’t look too strong and thick, but keep in mind that you will need to gently stir it once in a while cause white chocolate will harden fast).
Prepare the ganache:
Melt chocolate and cream in a small bowl. Put in the fridge to cool and thicken. Keep an eye on the ganache and remove from fridge once you see it’s thickening a lot. You will need it spreadable, but not too runny. In case it thickens too much, just microwave it for 15 seconds.
To make the caramelized nuts:
In a small skillet add sugar and nuts and heat over medium-high heat. Stay close to the stove, this takes a minute, but once sugar starts to melt, it could burn in a second.
So, stir nuts and sugar until sugar melts and nuts are coated. Immediately remove from stove and pour over a piece of parchment paper. Spread them in one layer and let cool completely.
Assembling the cake:
Place first cake layer on a cake platter.
Pipe or spoon one layer of the white chocolate frosting and then place the second cake layer on top. Spread 2/3rds of the rest of the frosting over the top of the second layer, then use the rest of the frosting to cover and even out the sides.
Pour over the white chocolate ganache and sprinkle some nuts.

Banana oat pancakes (vegan & gluten free)

Vessy — Sat, 23 Jan 2016 08:41:25 +0000

These are fluffy, healthy, nutritious, super delicious and easy!
When I am dieting and craving something sweet I usually go for either this beautiful recipe or something similar – smoothie, chia pudding, sorbet or raw candy, there are many recipes out there, but bottom line is that we all have to eat breakfast and what better than a healthy sweet pancake breakfast to start your day! Believe me, you will love these pancakes!

Ingredients (makes about 20 pancakes):
200 grams (7 oz) oats (gluten free brand)
2 large bananas
180 ml. (6 fl. oz) milk (coconut milk or other nut milk for vegan)
2 large table spoons coconut flakes (about 30 grams)
1 tea spoon cinnamon
2 table spoons honey (agave for vegan)
A pinch of salt

In a food processor add oats and process finely. Add the rest of the ingredients and process until nice and smooth. Let the batter rest for 10 minutes.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat.
Serve with extra honey/agave and fruits.

Chocolate banana mini muffins

Vessy — Wed, 09 Sep 2015 17:17:24 +0000

These mini muffin bites are soft, moist, full of banana and chocolate flavors. Super quick to prepare – you need only one bowl and a muffin tray!

One of our favorite at home!

Ingredients (30 mini muffins):
1 large banana
1 egg
1 tea spoon vanilla extract
150 grams buttermilk
100 ml. unflavored oil
180 grams white sugar
260 grams flour
25 grams cocoa powder
1 tea spoon baking powder
A pinch of salt

Preheat your oven to 170C (fan-forced) or 340 F (fan-forced). Line a 24 mini muffin tray with paper cups. The batter makes just a little bit more than 24 mini muffins, so pour the rest of the batter into a regular muffin tray or other dish that you prefer. I have only one 24-mini muffin tray, so I filled 4 additional cups of regular size muffins to use up all the batter.
In a large bowl puree banana with the egg, using a hand blender. Add vanilla extract, buttermilk and oil. Mix well. Add sugar, flour, cocoa powder, a pinch of salt and baking powder. Stir with a rubber spatula until all ingredients are well combined. Don’t over-mix.
Distribute the batter evenly between all muffin cups, fill almost up to the edge. Sprinkle a little bit of mini chocolate chips on top and bake for 20 minutes.
Remove from oven and set aside to cool completely.

Oat peanut butter cookies

Vessy — Tue, 25 Aug 2015 11:14:28 +0000

Healthy oat cookies for breakfast! Could be eaten at home with a glass of coffee or tea, on the go while driving to work, or packed for an afternoon snack at the office.

These cookies are rich in flavor and ingredients, but they are on the healthier side – bananas, honey, peanut butter, oats and just a little bit of flour, but please, a wholewheat flour! So, don’t hesitate to make a bunch of cookies for a delicious breakfast!

Ingredients:
220 grams (8 oz) old fashioned oats
50 grams (2 oz) fine oats
70 grams (2,5 oz) dry red blueberries
120 grams (4 oz) whole wheat flour
125 grams (4 oz) butter, softened
2 medium eggs
110 grams (3,5 oz) honey
100 grams (3,5 oz) peanut butter
1 tea spoon vanilla extract
2 bananas, mashed
120 grams (4 oz) sour cream
1 tea spoon soda bicarbonate

Preheat your oven to 160C fan-forced (320F, fan-forced).
In a medium bowl combine old fashioned oats, fine oats, dry blueberries, flour and a pinch of salt. Set aside.
In a small bowl mix sour cream with the soda bicarbonate. Set aside.
In a large bowl beat soften butter until fluffy, Add eggs, one by one, beating after every egg. Add honey, peanut butter and vanilla extract and beat for another minute.
Add sour cream and mashed bananas and mix well with a rubber spatula until all combines.
Add flour mixture to the wet ingredients and gently fold with a rubber spatula.
Line a cookie sheet with baking paper.
Using an ice-cream scoop, scoop the batter on the baking sheet into medium dough balls, as you leave a little bit of space between each cookie.
Bake 15 minutes.
Remove from oven and set aside to cool to room temperature.
Serve immediately. These cookies are best on the day when baked, but you could also store them in a box at room temperature for up to 2 days.

Peach banana popsicles

Vessy — Sun, 16 Aug 2015 15:35:03 +0000

These peach banana pops are healthy, naturally sweet and super refreshing.
I didn’t add any sugar or other sweeteners, because bananas and peaches I used were sweet enough, but feel free to add honey or maple syrup if you prefer to have them sweeter.

Ingredients:
2 medium peaches, cleaned, pitted, skinless
1 large banana
200 grams (7 oz) coconut cream

Blend all ingredients together until nice, smooth, without lumps.
Fill the popsicles up to the edge and put in the freezer for 30 minutes. Take out of the freezer and insert the wooden sticks. Put back in the freezer for a couple of hours to firm up.
Before serving, run warm water over the Popsicle molds to loosen, then gently pull out the pops.

Banana peanut butter cookies

Vessy — Wed, 09 Oct 2013 09:38:34 +0000

The idea for this recipe came up, when I, at some point, turned up with a few kilograms of bananas in my kitchen. How all these bananas got to my kitchen is another story, but I had them and needed to cook them somehow, since we couldn’t eat them all.
I had some peanut butter on my hands, so I decided to make cookies with peanut butter and bananas, which is a combination of flavors I love!

A few months ago I prepared french toast with peanut butter and bananas, which was absolutely delicious breakfast and was gone for less than an hour.

Now I wanted to cook something quicker and easier than french toast. This recipe is great because you need only one mixing bowl, where you add all ingredients at once and mix, then bake for 10 minutes and you are ready! How can you not love this recipe?

Ingredients:
5 bananas (mashed)
100 grams (3.5. oz) flour
2 eggs
350 grams (12 oz) peanut butter
5 grams baking powder
100 grams (3.5. oz) peanut crisps (crushed caramelized peanuts)

Mix all ingredients in a large bowl.

Preheat your oven to 180 C (350 F).

Line a baking sheet with parchment paper.

Using your hands form small balls and place on your baking sheet. Make sure to leave a bit room between each cookie, since they are going to expand from the baking. If you have an ice-cream scoop you may use it to create equal by size cookies.
Bake about 10-11 minutes.

French toast with bananas and peanut butter

Vessy — Sun, 31 Mar 2013 10:50:11 +0000

As we all know breakfast is the most important meal of the day. Years ago I was not used to having breakfast, just a cup of coffee, warm milk or tea was enough to start the day. For quite some time now, I somehow managed to learn to eat breakfast, and as time passed I realized that my day is much better and positive, if I have spent 15 minutes to eat something in the morning.
Even if you combine your breakfast with your morning newspaper, online news, make up or reading your urgent emails, it is still nice to spent 15 minutes, not rushing, getting ready for the day!
If you think of it, preparing a breakfast does not take more that 5-8 minutes (depending on what you are having), besides eggs Benedict, which will take may be an hour , plus there are many recipes, that could be prepared a day ahead, and still be delicious.
My recipe for french toast is good to have for 2 days, and it is still delicious, tender and flavorful.
The french toast does not need to be deep fried, oily, greasy and heavy in order to be delicious. I usually prepare it in a non-sticky skillet, with as fewer as possible oil. This way the bread has a crispy crust, tender center and you are guilt free while enjoying your breakfast.

Ingredients:
Sliced bread (better to be 2-3 days old)
2 eggs
400 ml. milk
2 teaspoons of cinnamon
2 table spoons powder sugar
1 tea spoon vanilla extract
2 table spoons vegetable oil/butter

For garnish:
Bananas
Pears
Peanut butter
Any of your favorite jam

In a large bowl beat the eggs, add the milk, sugar, cinnamon and vanilla. beat until well combined.
Heat up a drizzle of olive oil in a large skillet. I suggest you to use non-sticky pan (such as Teflon).
Dip each slice of bread in the egg mixture for 4-5 seconds. The more you keep the bread in the mixture, the more the bread will soak up of the mixture and it is most likely to fall apart, so I usually keep it not more that 5 seconds, which is absolutely enough to become tender and nice.
Add soaked slices of bread to the skillet, as many as it could fit at the same time.
Cook on both sides until lightly golden brown.

You can serve the french toast with any jam, chocolate, fresh fruits or maple syrup. I love the combination of peanut butter and bananas, so this is what I usually have with the french toast.

Banana bread with apples, chocolate chips and walnuts

Vessy — Sat, 10 Nov 2012 15:41:45 +0000

Hello everyone,
To be honest I am not in such a mood for writing in the last couple of days, or week….
With the weather getting colder and colder each day, my thoughts kind of froze as well…. But I guess that is okay for this time of year
I am not going to bore you with my moods and feelings… Instead I would like to share one of the most delicious sweet breads with bananas, apples, walnuts and chocolate chips I have ever had. And to be honest I am not the biggest fan of sweet breads….unless they are all made of chocolate .
This recipe includes healthy and fresh fruits as well as sweet chocolate for even greater taste.

Ingredients:
260 grams (9 oz) all-purpose flour
110 grams (4 oz) light brown sugar
10 grams (0,35 oz) baking powder
1/4 teaspoon salt
100 grams (3.50 oz) walnuts (you can use whatever nuts you like – pecans, hazelnuts, pecans, and etc.)
3 ripe bananas, mashed
2 eggs, lightly beaten
125 grams (4.4 oz) unsalted butter, melted and cooled
100 ml. buttermilk
Chocolate chips (its up to you how much, but I add around 100-150 grams)
1 apple (cut into small cubes)
1 teaspoon pure vanilla extract

Preheat oven to 180 C (350 F) and place the rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) the bottom and sides of your pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

In a large bowl combine all dry ingredients – the flour, sugar, baking powder, salt, 2/3 of the walnuts, chocolate chips and apples.
In another large bowl combine all wet ingredients – the mashed bananas, eggs, melted butter, buttermilk, and vanilla and mix well.
Tip: To do the buttermilk, just add one table spoon of lemon juice into a glass of milk and let if stay for 10 minutes.
Tip: You can chop your nuts, using a food processor (super easy and fast) or, of course if you don’t have one, just use a knife and a cutting board.

Gently fold the wet ingredients into the dry ingredients, using a rubber spatula, until just combined (Be careful not to over mix the batter). Over mixing the batter will yield a tough, rubbery bread.
Pour the batter into your prepared pan and sprinkle remaining walnuts on top of the batter.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, around 50 minutes.
Place on a wire rack to cool and then remove the bread from the pan.
Serve warm or at room temperature with ice-cream or other sauce of your choice.

Voila!