Quarantine baking: spiced banana bread / muffins

When life hands you mushy overripe spotty bananas – put them to good use!

This recipe has no added sugar due to the overripe bananas being naturally very sweet, but if you’d prefer something sweeter, add 1/2 cup of brown sugar as well. 

Ingredients 

  • 3 very overripe mushy bananas (the more spotty the better)
  • 2 eggs
  • 1 + 1/2 cups almond milk
  • 1/4 cup extra virgin olive oil
  • 1 + 1/2 cups self raising flour
  • 1/4 cup vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger

Method

  1. Preheat the oven to 180*C
  2. Mix the wet ingredients
  3. Add the dry ingredients
  4. Pour into loaf tin or muffin cases and bake until a skewer comes out clean (will take ~ 25 minutes for the muffins but about 45 minutes for the loaf; start checking with a skewer as soon as the top is browned).

Choc Peanut Banana Swiss Roll

I make no apologies, this is a completely indulgent, over the top version of a recipe I found in a Gourmet Traveler magazine. There is nothing remotely healthy about it, aside from the fact it does wonders for the soul!

Swiss roll cake

  • 4 eggs, separated
  • 80g cocoa powder
  • 2tbsp plain flour
  • 100g caster sugar
  • 2 tbsp almond milk
  • 50g dark chocolate
  • 50ml cream

Creme patissiere

  • 4 egg yolks
  • 2 tsp cornflour
  • 50g caster sugar
  • 1 cup almond milk
  • 1 tsp vanilla extract

Filling

  • 1 large overripe banana, mashed
  • 1/2 cup crunchy peanut butter
  • 1/4 cup cacao nibs

Method

  1. Preheat oven to 180*C.
  2. Beat 4 egg yolks and sugar until pale and creamy, then stir in flour and cocoa.
  3. Melt the chocolate, mix with the cream and almond milk, then fold into the egg yolk mixture.
  4. Whisk 4 egg whites until soft peaks form, then slowly fold into chocolate egg yolk mixture.
  5. Spread onto baking tray and smooth the edges, and bake for 12 minutes. Once baked through, wrap the cake around a rolling pin and place in the freezer to cool for 15 minutes.
  6. To make the creme patissiere, mix the 4 egg yolks with cornflour, sugar and vanilla until combined. Heat the milk until just bubbling in a saucepan over medium heat, then add to the egg yolk mixture and whisk quickly. Return the entire mixture to the stove and continue to whisk quickly until mixture thickens, then immediately remove from heat and place in the fridge to cool.
  7. Unroll the cake. Spread with PB and banana, topped with cacao nibs and creme patissiere, then roll back into a log shape. Top with extra cocoa powder before serving.

Gluten Free Cacao Banana Bread

All the taste of chocolate and banana bread without the nasty hidden sugar! Adapted from Sarah Wilson’s iQuitSugar gluten free banana bread recipe with the added deliciousness of cacao.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • 1/8 cup olive oil
  • 2 large eggs
  • 2 very overripe bananas
  • 1 tsp apple cider vinegar
  • 1/3 cup of yogurt (I used plain Chobani but coyo or flavoured greek yogurt also works)
  • 1/8 cup cacao nibs

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana together with the yogurt and the oil.
  3. Add the rest of the ingredients to the banana mixture and stir until well combined.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm with your favourite peanut butter on top!

Banana Coconut Flan with Miso Caramel

This cake is a healthier take on the divine Impossible Pie developed by Donna Hay, a truly wonderful flan with a custard slash cake style consistency that’s made by throwing the ingredients in the blender, then dumping them in a flan tin and baking. So simple!

While my version is still not ‘perfectly healthy’ by dietitian standards, it does have the added benefits of less refined sugar than the original recipe, and of being dairy free for those who are lactose intolerant. It can also be made gluten free by omitting the miso paste, or by using a miso based on rice, quinoa or amaranth. I could potentially make it vegan if someone can figure out an appropriate substitute for the egg!

Ingredients 

  • 2 large overripe bananas
  • 3/4 cup shredded coconut
  • 50g coconut oil
  • 1/4 cup rice malt syrup
  • 1 & 1/2 cups coconut milk
  • 1 & 1/2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/3 cup coconut flour
  • 1 egg
  • 2 tbsp maple syrup

Method 

  1. Preheat the oven to 160*C. Grease / line a flan tin.
  2. Chop 1 of the bananas and place in the freezer to firm. Place the rest of the ingredients in a blender and blend until smooth.
  3. Pour the mixture into the flan tin, top with the frozen banana pieces and bake until set (about 40-45 minutes). Drizzle with maple syrup and serve with coconut yogurt.