The second part of The Breakfast Series is here and this time the feature ingredient is Bananas!
Bananas are the original super-fruit - they are loaded with essential vitamins and minerals, including potassium, calcium, magnesium, iron, folate, niacin, riboflavin, and B6. Together, these contribute to keeping your body functioning properly and ensuring you remain healthy.
Bananas are extremely versatile and I'm here to show you 3 quick and easy breakfast recipes to keep you feeling fuller for longer!
2 Ingredient Banana Crepes
Yep, you heard right, these babies can be made with as little as 2 ingredients - so for those of you who don't have time for breakfast, whipping these up is easier than preparing toast!
You will need:
1 Banana, mashed
1 egg, beaten
*Combine the mashed banana and egg and mix until smooth.
*Using a non-stick fry-pan pour half the mixture into the centre of the pan and cook for approximately 45 seconds.
*Flip the crepe and cook until the mixture has completely set.
*Repeat with the remaining mixture.
*Finish with your favourite toppings.
Berries and Bananas work a treat, and so does shredded coconut with diced peaches!
Protein Banana Smoothie
This isn't just any old banana smoothie - this beauty is packed full of nutrients which will carry you through right until lunch time!
You will need:
1 Cup Almond Milk (or Coconut Water if you prefer) 1 tablespoon Chia or Ground Flaxseed 1/2 teaspoon Ground Cinnamon 1teaspoon Tahini
*Honey or Rice Malt Syrup can be added, depending on your preferences, however I love this exactly as is!
*Combine all the ingredients into a high speed blender.
*Blend until smooth and creamy.
*Serve immediately and enjoy!
Banana Breakfast Muffins
Who doesn't love the idea of eating cake for breakfast?
Well, with these treats you can have your cake and eat it too, without feeling guilty!
You will need:
1/3 Cup Coconut Oil, melted
1/2 Cup Raw Honey
3 Bananas, ripened
1/4 Cup Almond Milk
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1 teaspoon Chia Seeds
1 Cup Gluten Free Plain Flour
3/4 Cup Coconut Flour
*Preheat the oven to 165 degrees Celsius.
*Grease your muffin tin with non-stick cooking spray.
*In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking powder, vanilla extract and cinnamon.
*Add the flours to the bowl and mix with a large spoon, until well-combined.
*Divide the batter evenly between the muffin tin, filling each cup about two-thirds full.
*Bake muffins for approximately 23 minutes or until a toothpick inserted into a muffin comes out clean.
*Place the muffin tin on a cooling rack to cool.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you would like to freeze them, they keep well in a freezer-safe bag for up to 3 months and you can defrost them individually as needed.
These 3 recipes are completely different in nature and truly showcase the versatility of bananas. For me, sitting down and eating a banana on it's own (usually) results in indigestion - however when combined with other ingredients it's one of my ultimate go-to fruits!
As always, have a play with the recipes and tweak them wherever you can to create your breakfast wonders!
Love & Light
xx Sandra Stoitis xx