I had some seriously ripe bananas that were about to expire in my fruit bowl this week, and I hate throwing away food so I had to do something with them. I didn’t have a whole lot of ingredients at home, so I just made up a recipe from what I had and it turned out really well. These healthy banana and cinnamon muffins have no sugar and are low in fat so they’re completely guilt-free. I’ve been eating them as a pre-exercise snack – they’re great if you need something to tide you over if you go for an early morning run.
Makes about 14 muffins
- 3 seriously over-ripe bananas, mashed
- 175 plain low-fat or fat-free yoghurt
- 4 tablespoons canola oil
- 4 tablespoons honey
- A handful of raisins or sultanas (or a mix)
- A generous pinch of cinnamon
- A handful of pumpkin seeds, sunflower seeds and linseeds
- 2 free-range eggs
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup flour
- 1/2 cup bran
Mix together all the wet ingredients. Add all the dry ingredients one by one, stirring well. Once combined, pour into the mixture into greased muffin pans, filling each pan 3/4 full. Bake in a 180 C oven for about 25 to 30 minutes, or until the muffins start turning golden.
I got this pancake recipe from my new favourite food blog, afoodieliveshere and tried it out for breakfast on my recent camping trip to Beaverlac in the Cederberg (lovely campsite, by the way). I added cocoa for a bit of chocolateyness, and changed the name to mattress pancakes. This is a no-fuss solid mass of pancake that can be cut up like a pizza to feed your hungry camping friends. Bring along some honey to drizzle over the pancake slices, and you’ll have a breakfast for camping champions.
Makes one giant mattress pancake
1 cup self-raising flour
1 cup cold milk
2 large free-range eggs, beaten
3 T sugar
1 T cocoa powder
1 banana, chopped
If you’re an organised camper, you could mix all the dry ingredients together and store in a tupperware container for your camping trip. If you’re like me and you throw a whole lot of things into a bag when you go on a trip without much organisation, then it’s easy to mix together the ingredients when you’re there. Mix the dry ingredients together first, then make a well in the centre and break in the eggs. Add the milk slowly and mix thoroughly. Mix in the banana and heat up some butter in a frying pan over a gas cooker. Pour in the pancake mixture in one go and cook until the bottom is pretty solid. Flip over with some confidence (you may need an extra pair of hands to help with this) and cook over on the other side until golden.
I’ve never actually baked banana bread before until the other night. There were a couple of overripe bananas in the fruit bowl that I was just about to throw away when I realised I had all the ingredients for banana bread. I found this super easy, healthy-ish recipe on this blog. It’s a one-bowl recipe – my favourite.
1 ½ cups mashed very ripe banana (about 3 medium bananas)
2 ½ cups flour
1 ¼ cups brown sugar
2/3 cup plain yoghurt
1/3 cup canola oil
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Mix all the ingredients together in pour into a greased loaf tin. Bake in a 180C oven for about 50 minutes, or until an inserted toothpick or knife comes out clean.
You’re supposed to let it cool before eating but I was hungry and it smelled so good, so I cut it into thick slices while still hot and smothered them with salted butter. Delish!