I do not know about you but I personally love the combo of sweet banana and spicy cinnamon in anything from pancakes to waffles to milkshakes to ice-cream… The list goes on! So I was in a jaming mood the other day, preparing to go up North with a pot, and I thought up this jam recipe. Then realised Mrs Beeton had almost an identical one in her book : Great minds think alike!
I made it quite light in sugar because of the sweetness of the fruit so it probably will not last too long out of the fridge but then it does not HAVE to… Try it on toasted brioche or in my next batch of goat milk yogurt- See recipe here.
- Bananas, 1 kg
- Pears, 500g
- Brown granulated sugar, 500g
- Juice of 4 limes
- Spices: Cinnamon 1 Tbsp and 1 Vanilla pod (scraped), 8 cloves
Peel and cut the fruit.
Put in the preserving pan, the pears, lemon juice and the sugar. Bring to boiling point. Simmer for 15 minutes.
Add the bananas and the spices and simmer at jam temperature for 20 minutes to half hour.
Pour boiling hot into clean jars and screw the tops before turning the jars upside down to sterilise from top to bottom. Wipe and rinse the jars when cooled down.
Keep in a cool place until needed. Once open, it will not keep long …
With spring comes spring-cleaning and a renewed desire to shake the cobwebs away, clean up your act, de-clutter your life!
To take it one step at a time, I have decided to dedicate the next few posts to clean living and feel-good recipes.
Here coconut cream was used in place of rapeseed oil
First, choose to do one healthy thing or genuinely “good for you” action every day: today I sorted out my linen cupboard and threw any old towel or sheet to recycling! Tomorrow, I tackle my desk and office corner… Tough, but really good for the soul!
Now, a treat with this simple banana bread recipe:
Ingredients list :
- Black, ripe bananas, 3
- Egg, 1
- vanilla extract, ½ teaspoon
- Rapeseed oil, 3 Tbsp or 50 ml
- Honey, 3 tbsp
- Date syrup, 3 Tbsp or treacle
- Baking powder, 1 tsp
- Bicarbonate of soda, 1 tsp
- salt, 1 pinch
- cinnamon, 1 tbsp
- Coconut ( or almond) milk, 160 ml
- GF flour blend, 150g
- ground almond, 100g
- oats, 50g
Mix the flour, almond and oats. Add the bicarbonate and baking powder.
Beat the egg in the coconut milk, add the oil, salt.
Mix it all in a wide bowl and add the crushed bananas, cinnamon, honey and date syrup. Date syrup or grape syrup are really great products and you should be able to source them in middle eastern groceries or oriental corner shops. But if you can’t find it just replace that with another couple of spoonfuls of honey or even treacle if you want a spicy taste.
Bake for one hour at 150 degrees. This bread has a cake-like indulgence – whilst remaining more virtuous than cake- and a moist, melting texture.
Serve sliced for breakfast, with or without a spoonful of yogurt. This recipe was inspired by the Minimalist Baker .
Just landing back from a week-end in Venice, I am giving you here the quickest and easiest ice-cream recipe. It only takes two ingredients – plus the croissant into which you will nest your ice-cream balls, in true venetian style (see photo)!
- 3 frozen bananas
- Hazelnut butter (with ou without cocoa) , 100gr
About the two ingredients:
I buy my hazelnut and cocoa butter from Wholefoods but you can make your own or use any favourite nut butter. To make it yourself you just need a tough blender, chuck hazelnuts in with a spoonful of melted 90 percent cocoa chocolate and whizz to a paste. You might add a teaspoon of water if too sticky.
The frozen bananas are something I always keep in my freezer for smoothie making – or ice-cream as in here, or for my rum raisin frozen yogurt. A real good way of using up ripe bananas nobody wants to eat…
Anyway, using a blender or a thermomix, just blend both ingredients until smooth and eat straightway and gelato-cold in a crispy croissant or a soft brioche, as they do in Sicily. This is the best way to eat ice-cream! Trust an Italian to know this : It is million times better than the dry cones we usually have to make do with everywhere else…
This recipe is raw, natural and tastes hyper indulgent…
Of course there is much more to food in Venice than ice-cream but starting there is not a bad starting point…
March 17, 2015 in 3 to 4 ingredients, Postcards from abroad, pot luck, The idea of the month
Tagged banana, budget, hazelnut, ice-cream, Postcard, Thermomix, Venice, week-end
This light and moist banana loaf is adapted from a BBC recipe and it is the nicest banana recipe I have tried so far. It is also gluten-free which is sometimes useful – my guests these days seem to be more gluten intolerant than before, I have noticed.
I am eating quite a few bananas during training and especially post-runs for recovery so this is recipe makes a nice change from the habitual recovery smoothie. I suggest a cup of tea with it and a good long run before! I actually had a deliciously hot chocolate with it myself – as my pictures show… But I had the excuse of recovering from my first EVER half-marathon… Yeah!!! Legs felt as hard as concrete but it was real good when the rain and the run stopped… Great feeling of fear (and boredom) conquered! Anyway, that was last week and I had a few days worth of banana cake to recover so all good.
Getting to the finish line!
This quantity will fill a 1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases
Last time I did this I use the self-raising gluten free flour mix from Doves Farm but you can also use 225g of plain flour.
As for the bananas, nobody here likes them brownish so I freeze the overripe ones (peeled is better) to squash as smoothies and I used some of those for this recipe.
Put the flours and butter and sugar together in a food processor and mix until light and fluffy.
Add the beaten eggs and mix. By hand, fold in the sultanas and citrus peel.
Pour the batter into a long cake tin. Decorate the top with mixed nuts if you wish – and if you don’t have allergies to cater for.
Put in the oven for 45min at 170°. Take out when raised and when the knife comes out clean but try not to over bake so it stays moist.
This reminds me of some moist caribbean cakes and I always love the banana and vanilla pairing- simple but so comforting! In fact, I felt I had not brought back enough recipes from my recent jaunt to La Martinique so this English cake actually nicely fills the gap. But as Spring starts everywhere, I promise myself there will be more exotic recipes finding their way into this page!
Banana cake with hot choc’
>A lovely banana and rum sauce for Pancake day and beyond!
I dedicate this to my poorly love, in bed today and who likes that song… I’ve put on “Banana Pancakes” for you! Get well quickly.
Sugar 3 tbsp
cream 2 Tbsp
1 banana split lenght-wise
Warm the sugar with the butter in a wide non-stick pan until melted. Use a very low setting so it doesn’t burn – remember sugar burns and then hardens pretty quick!
Lay the sliced banana and cook it a few minutes on each sides. It should turn a nice and mellow brown.
Add the vanilla extract and rum.
Turn and mix until the juice released by the banana thickens a little, then add the cream.
Heat through and serve with pancakes or just on fried toast.
Posted in treats
Tagged banana, rum, sauce