Basic Banana Bread

Banana Bread is one of life’s simple pleasures.
It’s simple and tasty and such a good way to use up any uber-ripe bananas you didn’t get around to eating.
On a scale of one-to-sweet, my recipe is pretty savoury – maybe a 1 or a 2 and the verdict from the office guinea pigs was an all-round thumbs up.
I am much more of a Savoury than a Sweet so I pulled back on the sugar content of regular recipes and I was really happy with the result.

Banana Bread really is very easy and quick to make and will make a great breakfast-prep for a week in work. It is also lovely to pop in the oven early on a Saturday morning so those endless cups of tea that will be had over the weekend will have a yummy side kick.


If you have kids it’s also a fun way to get them into the kitchen and curious about baking. This was one of the favourites when I looked after a gorgeous brother and sister in Oz. We loved to bake and they had serious sweet-tooths so this was a cheeky way to get one of their 5-a-day in.


Depending on what recipe you use, there is still a significant amount of flour and sugar used in many Banana Bread recipes but I would still recommend a low-sugar recipe like below if you are looking to curb a craving but don’t want to dive head first into the biscuit tin.


Most of the ingredients you should already have on-hand if you are a standard enough baker – the ingredients required are very basic so it won’t cost you the earth to go out and get the goods you need to put this lovely little loaf together.


A great little tip my sister gave me too is if you don’t think you will use all the bananas before they do go off, chop them up and freeze them in individual portions to use for banana bread when you do feel like making some. They don’t take long to defrost and mash really well from frozen.


Banana Bread is also very photogenic as you can see from my pictures, trust me I’m not great at the old photo-taking but some foods just look great behind the lense 😉


As always folks, I hope you enjoy making this as much as I have enjoyed sharing it with you. xx

Ingredients

3 very ripe Bananas
⅓ cup Butter, melted
⅓ – ½ cup Sugar or Sweetener (depending how sweet you want it)
1 Egg, beaten
1 Tsp. Vanilla Essence
1 Tsp. Baking Soda
Pinch of Salt
1 ½ cups Plain Flour
Handful of Flaked Almonds

Method

Preheat the oven to 180 Degrees Celsius.
In a large mixing bowl, add the bananas and mash them with a fork or potato masher.
Once the bananas are mashed, add the remainder of the ingredients – be sure to sieve in the flour!
Mix all of the ingredients together until a dough-like consistency is formed.
Pour into a greased bread tin.
Sprinkle the flaked almonds on the top and push them ever-so-slightly into the dough to secure them.
Pop the bread tin in the oven on the middle shelf and bake for about 50 minutes (until cooked through).
Once cooked, remove the loaf from the tin and let cool on a wire rack for about ten minutes.
Slice the loaf like you would a regular bread loaf and apply butter or jam or whatever your choice of topping is and serve!
So simple and sooo good!

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Innocent Ice Cream

I know this post is a bit late to the party as the weather has already begun to change on us but ice cream is nice no matter what time of year, let’s be honest!
I am a big ice cream fan, it’s one of the only deserts I actually considering ordering if I’m out for dinner and have any room left.
I have also been trying to brainstorm fun ways to get my 5 a day and to also adhere to my restricted food allowance.
As most dairy is now off limits for me, I thought I would use almond milk and banana as an alternative to yoghurt and regular ice cream and I was pretty chuffed with the results.
I am presently obsessed with pineapple and find myself buying a fresh one almost every week to snack on.

Pineapple is virtually fat free with 1mg of fat per 100 grams of pineapple and only 50 calories.
It is also high in fibre and Vitamin C which makes it an all-round good fruit to have.
When you combine it with banana and almond milk, you’re creating a pretty healthy and guilt free treat that tastes like it should be far naughtier.

So if you have 5 minutes to spare, why not give it a crack?

Ingredients

½ Sliced Banana, frozen
2 cups chopped Pineapple, frozen
½ cup Unsweetened Almond Milk

Method

Take banana and pineapple out of the freezer and let it soften slightly for about 20 – 30 minutes
Pop all 3 ingredients into the food blender, Nutribullet or use your hand blender (a recent phenomenon for me).
Combine all the ingredients until smooth and creamy – or until it resembles ice cream.
Scoop into a desert bowl and enjoy.

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Simple, quick and tastes amazing!!

Cheat Treat – MYO Bounty Bites

A healthy lifestyle and diet is all about balance. Unless you have military discipline, it can be almost impossible to have a golden week of healthy meals and let’s be honest, you shouldn’t have to. Life is all about enjoying it and I think that if you really want that last slice of cake then just go for it. Why deny yourself these delectable pleasures in life?
Now, in saying that I’m not encouraging you to go and eat the whole packet of biscuits or anything like that but just to be mindful that there is nothing wrong with treating yourself.
This post is a recipe for a super sweet treat that will satisfy your sugar cravings but also help you stay on track if you are keeping up a healthy diet.
As with all my recipes, they are quick and easy to make and taste really nice. There is little effort involved with this one so try them out and see what you think. They are a nice Saturday or Sunday afternoon activity that you can enjoy when they’re done with a nice brew.
They store well so you can make up a batch and have them on-hand in the snack drawer for when those cheeky cravings creep up on you during the week too.
It’s hard to go wrong with these little guys 🙂

Ingredients

4 Tbsp. Honey
110 grams Dark Chocolate
1 Tsp. Vanilla Essence
5 Tbsp. Coconut Oil
2 cups Desiccated Coconut

Method

In a mixing bowl, add the coconut, honey, vanilla and coconut oil.
Mix it all together evenly to make a big white, coconuty paste.
Using your hands, take a chunk of the paste and start to roll into a ball, squeezing out any air to make it nice and compact.
Continue to do this until all the mix has been used up.
Lay the coconut bites out on a tray, cover with cling film and leave to set in the fridge for about an hour or until they have solidified.
When you’re happy with them, start to melt your chocolate in a bowl until it runs nice and thin.
Pop each coconut ball into the chocolate and cover evenly. Transfer to the tray you used earlier.
Continue to do this until all the bites have been chocolified.
When they’re all done, pop the tray back in the fridge for another while until the chocolate has cooled and set.
Admire your creation and enjoy their yummy goodness.

Homemade Fit Food- Blueberry Power Muffins

The next instalment of my Fit Food Series are the little beauties I like to call Blueberry Power Muffins.
This Fit Food has a similar recipe to my Porridge Bread so if you’ve tried that you’ll know they’re cheap and cheerful to whack together.
My Power Muffins are packed with energy, protein and anti-oxidants so they’re well worth giving a go.
Have Fun!

Ingredients

1 x 500  ml cup Greek Style Yogurt
2 cup Porridge Oats (rinse out yogurt tub and fill twice with oats)
1 Tsp. Baking Soda
1 Tbsp. Stevia Sweetener
1 small punnet Fresh Blueberries
1 Tbsp. Chia Seeds
1 egg, beaten
Olive Oil Cooking Spray

Method

Preheat the oven to 180 Degrees C.
Spray a muffin tray with olive oil spray and set to one side.
In a large mixing bowl, add yogurt, baking soda and stevia sweetener and stir briskly until the mix starts to rise.
Pour oats in gradually and stir until fully covered by yogurt.
Add blueberries and beaten egg and continue to mix until you’ve created an even dough-like mixture.
Scoop out the mix bit by bit into the muffin cases until all the mix has been used up.
Sprinkle the chia seeds and some porridge oats over each muffin and push down with the back of a spoon so they’ll stick.
Pop the muffin tray in the oven and bake for about 20-25 minutes.’
They may need a little longer so judge this by how moist the dough in the middle of one muffin is until you’re happy they’re cooked though.
Once cooked, leave the muffins to cool on a wire rack for a few minutes.

These Power Muffins are great to throw in your lunch box or gym bag and have as a mid-morning or pre workout snack.
Leave a comment and let me know what you think 😉

Homemade Fit Food – Granola Bites

Another bangin’ treat bursting with energy and flavour, these granola bites are as quick to make as they will
be to eat. As usual, the optional extras can be whatever you fancy or whatever you have handy in the pantry.
They are also a no-bake recipe so they’re ideal for those who are time poor. I actually put them together in the time it took to boil the kettle and make a cuppa.

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Ingredients

1 1/2 cups (toasted) porridge oats
1 cup raisins or sultanas or 50/50
1/2 cup Almonds, chopped
1/2 cup Hazelnuts
1/2 cup Mixed Seeds
1/4 cup Peanut Butter
1/4 cup Honey
(any optional extras e.g. chocolate chips, walnuts, goji berries, dried cranberries, peanuts etc)

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Method

If you are toasting your oats, preheat the oven to 180 Degrees C and pour the oats onto some greased parchment paper.
Put the paper on an oven tray and pop in the oven once preheated for 15-20 minutes or until golden brown.
If you are not toasting the oats, skip to the following step:
Pour oats, hazelnuts, almonds, raisins/sultanas and mixed seeds into a large mixing bowl.
On a low heat, warm both the honey and peanut butter together in a pot and mix together.
Once combined, pour the mixture into the mixing bowl and mix all of the ingredients evenly.
Add the chocolate chips at the end and mix through (the warm honey and peanut butter will start to melt the choc-chips if you add them too early).
Once you’re happy with the mixture, line an appropriate sized baking dish with parchment paper and transfer the mix onto the paper in the dish.
Press firmly down on the mix to fill up any cracks and gaps and smooth out evenly.
Keep pressing until it’s fully compressed.
Cover the dish with cling film and pop in the fridge to chill for a couple of hours.
*After about an hour, I melted some dark chocolate in a pot and poured it over the top of the bar for extra yumminess.
Once fully chilled and set, remove from the dish and cut up your bites into whatever size you like.
I did about 1 inch X 1 inch so I could make loads and share them out.
These guys will be good to store for a few days as there is very little to them.
Keep stored in the fridge in a lunchbox to make them last.

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Homemade Fit Food – Energy Bombs

Energy bombs are ideal to snack on during the day and from a convenience point of view, they’re the efficient cook’s dream.
Although you lump all your ingredients into one bowl, these little guys can be messy to make but are totally worth it.
They’re also no-bake which means they’re fast to whip up and fabulous to wolf down.
There are hundreds of variations of these on the internet I know but this is just to share with you my own creations and give you
some inspo to create your own. Have some fun with what you add and don’t be afraid to get your hands dirty!

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Peanut Butter Powerball

Ingredients

170 grams Smooth or crunchy Peanut Butter
250 grams Porridge Oats
1 1/2 Tbsp. Honey
60 grams Dark Chocolate Chips or Raisins or 50/50
60 grams Flax or Chia Seeds or 50/50

Chocolate & Coconut Energy Bomb

Ingredients

400 grams Porridge Oats
2 scoops Chocolate Protein Powder
1 Tbsp. Chia Seeds
1 Tbsp. Smooth or crunchy Peanut Butter
3 Tbsp. Honey
1/2 cup Desiccated Coconut
5 Tbsp. Water

Chocolate & Raisin Protein Ball

Ingredients

400 grams Porridge Oats
2 scoops Chocolate Protein Powder
1 Tbsp. Chia Seeds
1 Tbsp. Flax Seeds
3 Tbsp. Honey
60 grams Dark Chocolate Chips or Raisins or 50/50
4 Tbsp. Water

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Method

Add all your ingredients into a large mixing bowl.
Using a wooden spoon, start to stir your mix through.
Drop the wooden spoon and dive in with your hands to give the mix a good mushing until even.
Take a small chunk of the mix and squeeze it in the palm of your hand to push out any air then start to roll into a little amazeball.
Place on a flat dish and continue to do this until all the mix has been used up. I got about 12 servings from each of the above ingredients lists.
Cover the dish with cling film and pop in the fridge to chill for about an hour.
Stack like the Ferrero Rocher Tower and admire your creation before scoffing the lot!

 

Vegetable Chips

Vegetable Chips are a really good way to use up any leftover veg you have left in the vegetable drawer. As always with my recipes, they are quick and simple to make and the result is always delicious (if I do say so myself)!

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They can be enjoyed as an On The Go snack or as part of a main meal. They also look beautiful when they’re done so you could even serve up a bowl if you’re having people over.

The recipe is pretty basic and you can use any of the following vegetables as a starting point for some inspiration;

Raw Beetroot
Carrot
Sweet Potato
Potato
Parsnip
Zucchini
Radish

Ingredients

300 grams Desired Vegetable
2 Tbsp. Olive Oil
1 Tbsp. Cracked Black Pepper
1 Tbsp. Cracked Sea Salt

Method

Preheat the oven to 180 Degrees C.
Using a vegetable peeler, vegetable slicer, mandolin or the ribbon blade on the Spiralizer, thinly slice your vegetable.
Place into a mixing bowl and add in the olive oil, salt and pepper.
Mix it all together until the vegetables are evenly covered.
Spread the vegetables on to some greased up parchment paper ensuring there is only one layer of chips on each tray
depending on how much you’re making and the size of your tray.
Pop into the oven and bake for 20-25 minutes or until the vegetables start to crisp up.
Turn of the oven but leave the vegetable chips in to finish crisping.
Once you’re happy with their crispiness, remove the vegetable chips from the oven and let cool.
The chips are good to eat and can be stored for 2-3 days after.
Enjoy!

Oat & Banana Cookies

Another whopper cheat treat, these oat and banana cookies
barely even have a recipe folks!
It’s more or less mushing everything up in a bowl and baking them.
They are a quick and healthy snack that require very little effort
and can be stored for 2-3 days – if you haven’t scoffed them all by then.
Again, personal preference is key here when it comes to deciding on extras so feel free to add in whatever you’re craving.

Here are some suggestions in case you can’t decide;

(Dark) Chocolate Chips
Raisins
Dried Cranberries
Dollop of Peanut Butter
Chopped Almonds
Desiccated Coconut
Chopped Dates
Cacao Nibs
Cinnamon
Squidge of Honey

The Method is Easy Peasy!

Preheat the oven to 180 degrees C and line a baking tray with parchment paper.
Mash two large bananas with 500 grams of porridge oats along with your desired extra ingredients in a bowl until it’s all mushed up together like a cookie dough.
Take a small handful of the dough and roll into a cookie shape, placing on the parchment paper. Continue this step until all the dough has been used up.
Pop your cookies into the oven and bake for about 12-15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Boil the kettle, make a brew and enjoy!

(Tip: if you would like a smoother finish to your cookies, mill your porridge oats in a food processor or Nutribullet before mashing them into the bananas. This creates a flour-like consistency)

Banana Pancakes

As you will gather from my recipes, I’m a big fan of simplicity.
The easier the recipe, the better.
Banana Pancakes literally could not be easier to make and they taste magical.
You can add any number of toppings or fillings to your healthy treat or weekend breakfast and I promise they will taste great.

All you need is 1 banana and two eggs for each pancake and a good non-stick pan.
My favourite toppings are blueberries, natural yoghurt and a squidge of honey.
Other serving suggestions could be strawberries, kiwi, raspberries, mint leaves, melted dark chocolate, dark chocolate chips, whatever tickles your fancy.

To slap together your pancake, simply mash up the banana with two beaten eggs until you reach an even consistency, pour onto a lightly greased pan and fry for a couple of minutes each side.

Add your toppings and enjoy.
It is literally that simple!