Posts tagged ‘banana’

2016, August 12

Recipe of the Month: Three-Ingredient Banana Pancakes

I’ve made banana pancakes before, and I still love that recipe a lot!
But I’ve tried being more cautious of what I eat lately, which led me to search for a healthier variation on banana pancakes. I found several that I wanted to try, and ended up with combining ideas and recipes.

The result is below. ;)

page healthy three ingrediant banana pancake

Three-Ingredient Banana Pancakes 

2 bananas
2 eggs
1/2 cup Brinta, or whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon or pumpkin spice
pinch of salt

Mash the bananas in a bowl using a fork.
Beat the eggs in another bowl with the Brinta, baking powder and cinnamon. Add to the mashed bananas and mix the batter well.
Of course, you can use a blender to combine all the ingredients at once if you want.

Heat butter in a skillet over medium heat. Spoon the batter into the hot butter and cook the pancakes until bubbles form and the edges are dry. Flip them over and cook until browned on the other side as well.

Serve as is, or with fresh fruit on the side and a cup of Vanilla-Caramel Tea.

Bon appétit! ;)

2013, May 13

Recipe of the Month: Versatile, Two-Ingredient Banana Ice Cream

Last month, when my friend Trisha visited me (best. play-week. ever!), the whole experience gave me a new appreciation for food. Trisha has more than a few food allergies, and so it was a challenge and really interesting to cook and find food on our travels that she could eat. Luckily, it went from a matter of “boy, I have no idea what to prepare”, to then getting the hang of it and we were checking ingredients for me to translate on the items purchased in stores before I knew it. I liked learning a new way of eating!

Aside from traveling, we’ve resolved to cook something together which I could share here on my blog. And what better than desserts? Not just any kind of dessert, mind you, but: ice cream! :)

You can use the original recipe from Eat Clean Diet, or adapt it, like we do with ours. Trisha usually makes this ice cream with peanut butter and cocoa. But when she visited, we’ve made it with chestnut puree instead, as I don’t like peanut butter. It was heavenly! (And you’ve actually seen a sneak peek of it, here.)

Then, only two days later, I made it again, using the following:

page banana ice cream

Versatile, Two-Ingredient Banana Ice Cream


  • 3 bananas, peeled and sliced into coins
  • 1/4 to 1/3 cup chestnut puree

As it’s so versatile, I also added:

  • 1 tbsp cocoa powder
  • 2 tsp honey
  • 1/2 tsp cinnamon
  • 1 tbsp Nutella


1. Place bananas in a single layer on a freezer-safe baking dish or cookie sheet and freeze for several hours or overnight.
2. Remove from freezer and let soften for about 15 minutes and then place in food processor or blender. Puree the bananas while adding chestnut puree slowly as needed to keep the mixture flowing. This should take about 2 minutes.
3. Moving quickly, scrape into bowls and serve immediately with your favorite toppings.

Try adding any combination of these:
3-4 tbsp unsweetened cocoa powder
1 scoop protein powder
3-4 tbsp all-natural nut butter
2-3 tsp honey

Dark chocolate (you can use a vegetable peeler to get shavings)
Shredded unsweetened coconut
Maple syrup
Nut pieces

Bon appétit! ;)

2011, July 17

Recipe of the month: Banana Pancakes with Syrup

Last Saturday I wanted pancakes. For dinner. I didn’t like the recipes I found, so used one of them and adapted it to my own liking. Because I wanted Banana Pancakes.

Here’s what my breakfast for dinner recipe was.

page banana pancakes

Banana Pancakes with Syrup


  • 170 g all-purpose flour
  • 30 g sugar
  • 15 g baking powder
  • 3 g salt
  • 1 egg
  • 250 ml milk
  • 50 g butter
  • 1 mashed banana


  • 230 g packed brown sugar
  • 120 ml water
  • 25 g butter
  1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown.
  2. Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
  3. (Have some Homemade Orange Syrup with them)

Bon appétit!

PS: I made a double batch ;-)

2010, January 10

Recipe of the month: Banana & chocolate chip muffins

A few days ago I had a poll up for everyone interested to vote and decide upon a monthly subject for Sundays.

The results are in: recipes!

In case you didn’t choose recipes and would like to read about love and relationships or various tips, you’ll still find those subjects on my blog too only in random order, so don’t be disappointed :)

It’s no secret that I love cooking and baking, experimenting in the kitchen, so it will be a great pleasure to translate and share with you all my favorite recipes over time.

The very first Recipe of the month is:


Banana & chocolate chip muffins

3-4 average sized ripe bananas
250 milliliters milk
1 egg
60 grams melted butter or baking margarine
180 grams flour
2 teaspoons baking powder
120 grams sugar
120 grams chocolate chips

Peel and mash the bananas to puree.
In a mixing bowl stir the dry ingredients, then add the melted butter, milk and egg. Mix well.
Lightly stir in the chocolate chips and the bananas with a fork to combine.
Fill your muffin tins two-thirds full and bake at 190°C for 15-20 minutes.

Enjoy! ;)

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