RSS Feed

Tag Archives: banana

Chocolate-Banana Smoothie with Cauliflower and Spirulina

Posted on

On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.

I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.


Chocolate Banana Smoothie

Posted on

I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.

This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.

Banana Chocolate Cupcakes

Posted on

I used this recipe, but added chopped walnuts.

Green Smoothie Breakfast Bowl

Posted on

Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.

Amaranth Porridge with Banana

Posted on

I used this recipe with hazelnut milk instead of almond milk, and sweetened the porridge with stevia and a bit of agave syrup. I found it quite easy to soak the amaranth 24 hours – just start soaking it when you realize you want to eat it, and then you can have it the next day!


Panfried Banana with Yoghurt

Posted on

I was looking at my pictures of eggplant with tahini yoghurt and pomegranate from some distance and I thought it looked like pan-fried bananas, or maybe plantain, sprinkled with brown sugar and topped with sweetened yoghurt, or maybe meringues, and pomegranate seeds. So I made them, all four ways.

Banana and yoghurt:


Banana and meringue:


Plantain and yoghurt:


And plantain with meringue:


I recommend the banana yoghurt option of the four.


Date Spelt Loaf Cake

Posted on



After my first attempt at spelt bread turned out cake-like, I decided to modify the recipe to make it into a cake. I made an apple cake without added stevia and with date syrup at the bottom, and a banana cake with the date syrup swirled in and a little additional stevia.


  • 250 grams vegan yoghurt
  • 5 tablespoons date syrup
  • a few drops of liquid stevia, if a sweeter cake is desired (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 100 grams whole grain spelt flour
  • 100 grams white spelt flour plus extra for dusting
  • For the apple cake:
    • 1/2 teaspoon cloves
    • 1/4 teaspoon allspice
    • 1/2 firm apple (I used Granny Smith, but Jonagold would be better)
  • For the banana cake:
    • 1/2 teaspoon cinnamon
    • 1/2 large banana
  • vegetable oil


Preheat the oven to 180° Celsius/350° Fahrenheit.

Grease a small bread pan with vegetable oil and dust flour inside.

Beat the yoghurt and three teaspoons of date syrup together. If using stevia, add it. Add the salt. Sift in the baking soda, baking powder, spices and flours and mix well.

Chop the apple into cubes and coat them lightly with flour. Stir them into the batter. Alternately, chop the banana and mix it in the batter.

Either pour the remaining two teaspoons of date syrup in the bottom of the pan or stir it roughly through the batter. Use a spatula to scrape the batter into the bread pan. Smooth the top.

Bake for 20 minutes, then turn the oven down to 150° Celsius/300° Fahrenheit. Bake another 30 minutes.

Remove the bread from the oven and set it on a cooling rack. Allow to cool for at least 20 minutes before turning it out, but use a spatula to loosen it immediately. Let it cool another 20 minutes before cutting.