Š Copyright Information The content of this book is copyrighted to Antonet Roajer the Author of this book. No part of this book may be reproduced or transmitted in any form or by any means, mechanical, electronic, including recording or photocopying, or by any information storage and retrieval system, or transmitted by email without permission from the author.
All Rights Reserved No section of this book may be copied or reproduced in any form without permission in writing from the author.
Disclaimer The information contained in this book is for general information purposes only. The information is provided by Antonet Roajer. While we endeavor to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to this book or the information, products, services, or related graphics contained on this book for any purpose. Any reliance you place on such information is therefore strictly at your own risk. In no event will we be liable for any loss or damage including without limitation, indirect or consequential loss or damage, or any loss or damage whatsoever arising from loss of data or profits arising out of, or in connection with, the use of this book. Nutrient values listed in this book are approximate estimates only. Variations may occur due to ingredients availability and food preparation methods. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc. We use our proprietary software, which has a food database that was published by USDA nutrient database. The nutritional analysis found on each of the recipes in this book are calculated from the individual ingredients in each recipe, using the nutritional data found for those ingredients in the USDA database. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in our system or database or the accuracy thereof, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
This book is not a substitute for the services of a trained health professional. Although we provide nutritional information for our recipes, the information on this book is for informational purposes only. No information, services, or materials ordered by this book shall be construed as or understood to be medical advice or care. None of the information on this book shall be used to diagnose or treat any health problem or disease. You must consult with a physician, doctor, or health care provider before taking any product or using any information on this book. Please discuss any concerns with your physician or registered dietitian.
ABOUT AUTHOR Antonet Roajer is the Author of the book. She was born in southern part of India and moved up to the USA after marriage. Being brought up,
having Indian food then later exposed to western style cooking. She is able to differentiate and appreciate the goodness from both the cuisines. Although she holds a Bachelor’s degree in Technology, she developed the passion for cooking. As she started cooking more, she realized the importance of cooking at home. She believes cooking at home is the only way to lead a healthy lifestyle. And being busy is not an excuse to not cook at home. With that idea in mind, she started a food blog Anto’s Kitchen. Anto’s Kitchen vision is to help people cook at home. By providing cooking ideas, easy recipes, and tools to make cooking easier for everyone and live a healthy lifestyle. Anto is the primary author of all the recipes in Anto’s Kitchen. She enjoys cooking and creating new food recipes that are liked by thousands of people who visits her blog every day. She has also authored an Amazon Bestseller cookbook: Exotic Chicken Recipes. You can read more about her and her work at http://www.antoskitchen.com
ANTO’S COOKING STYLE Anto learned cooking while cooking for her family, she developed the advanced cooking skills by trying various types of food recommended by the experts in the relevant field. The recipes she develops are always tested a couple of times before publishing in this book. Being a busy mom who also runs a blog and business online. She understands the pain of cooking at home for the busy people like her. So she focuses primarily on creating easy recipes to help busy people cook healthy food at home. She developed this cooking style so she can run her family and business efficiently without worrying about spending too much time on cooking. Efficiency does not always means tasty food. With a little kid, it’s hard to feed if the food is not interesting or absolutely delicious. With a picky eater at home, she also learned the art of cooking a delicious food to keep the toddler happy and nutritious. As she was brought up in India, she has a touch of Indian style in her cooking. Once you are used to the deliciousness from the Indian cuisine, it is hard not to use those flavors in the cooking. She uses many spices and ingredients in her cooking which are not only tasty but also healthy for the growing kids. Even if it is a western dish, she experiments and finds a way to include a healthy spice in the diet for the little one. Whereas she takes advantage of the richness from the other cuisines making the meal more delicious and healthy for the children
ABOUT THIS BOOK The banana that we buy, ripe very fast and doesn't last for a long time. Every time the banana overripe we end up throwing it away. Usually, it is not because the banana went bad but it does not have a good texture to consume it directly. I came up with these unique recipe ideas to use those ripe bananas. These recipes are easy to make and super delicious. The book you will find recipes for Breakfast, Dessert, Snacks, Smoothies, Breads and many more
QUINOA MUFFINS – BANANA QUINOA MUFFINS
Quinoa muffins are a healthy muffin with wheat flour, walnuts, oats, and raisins. Banana Quinoa muffins are an excellent way to include quinoa in kids diet.
RECIPE FOR QUINOA: Quinoa is a healthy and gluten-free seed that are a good source of protein, iron, and fiber. It is easy and simple to cook quinoa in few minutes. Quinoa is coated with saponin, a natural bitter coating found on the quinoa seeds. So rinse the quinoa several times in water to get rid of the bitter coating. If you do not rinse the quinoa thoroughly, then the dishes made with quinoa also tastes bitter. Also, use a fine mesh strainer to rinse the quinoa to keep the tiny seeds from falling out.
You can cook quinoa same like cooking the white rice by adding 2 cups of water to 1 cup of quinoa. It is an excellent alternate for the white rice, where ever the recipe calls for white rice, you can easily replace the rice with quinoa. Check out the recipes for quinoa, Quinoa Idli, Quinoa vegetable soup, Quinoa yogurt rice and Quinoa fried rice. Quinoa muffins are a delicious way to include the quinoa in kid’s diet.
HEALTHY MUFFIN RECIPES: Quinoa muffins are a healthy muffin recipe. Though these muffins contain a good amount of sugar, it is loaded with goodness like quinoa, wheat flour, oats, walnuts, raisins and less amount of fat. Quinoa and wheat flour make us feel fuller for a long time. These muffins are a delicious way to include quinoa in kids diet. My little son Aldrich love these muffins, and he doesn’t even know that these muffins include quinoa in it.
SMART COOKING TIPS: 1. Rinse quinoa several times in water to get rid of the bitter coating called saponin. If the quinoa is not rinsed out well, then the muffins would taste bitter. 2. You can replace the brown sugar with granulated sugar and the olive oil with canola or vegetable oil.
3. You can also replace the walnuts with pecans and the raisins with chopped dates or chocolate chips.
4. Make sure to choose the ripe banana, it helps to give a naturally sweet taste and flavor to the muffins.
5. Baking time varies depending on the oven, size of the muffin tin and how much batter you pour into each tin. So keep checking the muffins after 20 minutes, it helps to avoid getting the muffins burned. 6. Allow the muffins to cool completely before storing it in a refrigerator or freezer.
HOW TO STORE AND SERVE QUINOA MUFFINS? Store quinoa muffins in the refrigerator using an airtight container. These muffins stay safe in the freezer for up to a month. Wrap muffins in a freezer wrap or foil or store in a freezer bag. Thaw the muffins completely at a room temperature or place a frozen muffin in the microwave-safe plate and heat in a microwave oven over a high heat for 30 – 40 seconds or wrap the muffins in foil and heat in the conventional oven for 10 – 15 minutes.
QUINOA MUFFINS - BANANA QUINOA MUFFINS
Prep Time Cook Time 10 mins 40 mins
Total Time 50 mins
Quinoa muffins are a healthy muffin with wheat flour, walnuts, oats, and raisins. Banana quinoa muffins are an excellent way to include quinoa in kids diet. Course: Bakes Cuisine: American Servings: 8 Author: Antonet Roajer
Ingredients
3 no BANANA 0.50 cup QUINOA 1 cup WHEAT FLOUR 1 cup SUGARS BROWN 0.50 cup SUGARS GRANULATED 1 tsp BAKING SODA 1 tsp BAKING POWDER 0.25 cup OIL 2 no EGGS 0.50 cup WALNUTS 0.50 cup RAISINS SEEDLESS 0.50 cup OATS
Instructions 1. Rinse quinoa in water several times to take away the bitter coating (saponin) from quinoa. Use a fine mesh strainer to keep quinoa from falling out while rinsing. Also, rub quinoa with your hand while rinsing. 2. In a pan add 1/2 cup of quinoa, 1 cup of water and bring it to a boil. When it starts boiling, cover the pan with a lid and cook until the quinoa gets cooked and the water content absorbed by the quinoa completely. 3. Pre-heat the oven to 375 degrees and grease each muffin cup with oil or butter. Powder the oats using a blender. 4. In a bowl add whole wheat flour, baking soda, baking powder, powdered oats and mix well. 5. Mash the bananas using a fork until smooth. Add eggs, brown sugar, granulated sugar, olive oil and stir until combined. 6. Combine both the flour mixture and banana mixture together. Add cooked quinoa, chopped walnuts, raisins and stir together. 7. Pour into each muffin cup and bake for 20 - 25 minutes or until the toothpick inserted in the center of a muffin and comes out clean. 8. Allow the muffins to cool for 5 minutes in the muffin pan itself and run a sharp knife around the edges and take out the muffins gently. 9. Transfer it to a wire rack and cool completely. Serve or store the muffins in a refrigerator for next day use. These muffins stay good in the freezer for up to a month.
EASY AND HEALTHY BREAKFAST BANANA MUFFINS WITH HONEY IN 40 MINS
Banana Muffins with honey is an easy and healthy breakfast. It is a moist and basic banana muffins recipe in 40 minutes. It is a kid friendly grab and go quick breakfast.
BREAKFAST BANANA MUFFINS: Banana Muffins is an easy and delicious breakfast. This banana muffin is a simple and basic recipe. Also, it is a soft and moist banana muffins recipe with crunchy pecans topping. I replaced the sugar with honey to make this banana muffin healthier. I bake these muffins on evenings and store it in an airtight container and serve for breakfast. Banana muffins are grab and go quick breakfast. Also, it is a kid-friendly muffin recipe.
SMART COOKING TIPS: 1. Use over-ripe bananas for this recipe, it gives a naturally sweet and flavor to the muffin. 2. Make sure to mix the ingredients together until it blends well without any lumps. 3. Fill the muffin cups to three-quarters because it will rise while baking.
4. You can also add chocolate chips in this recipe. 5. I added honey as a sweetener, you can replace it with sugar. Also, add it according to your taste.
6. Pecans are optional in this recipe, but it gives nice crunchy taste to the muffin.
BASIC BANANA MUFFINS RECIPE: This banana muffin is an easy and basic recipe. This recipe never goes wrong or fail, because it has only a few basic ingredients also simple to make the batter without creaming the butter and sugar. You can just mix the ingredients altogether without lumps using a spatula. Though it is a basic banana muffins recipe, it turned out super soft and moist.
HOW TO SERVE BANANA MUFFINS? Serve Banana Muffins for breakfast or snack. You can store this banana muffin in a refrigerator for up to three days.
EASY AND HEALTHY BREAKFAST BANANA MUFFINS WITH HONEY IN 40 MINS Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Banana Muffins with honey is an easy and healthy breakfast. It is a moist and basic banana muffins recipe in 40 minutes. It is a kid friendly grab and go quick breakfast. Course: Bakes Cuisine: American Servings: 9 Author: Antonet Roajer
Ingredients
3 no BANANAS 1.50 cup ALL PURPOSE FLOUR 0.75 cup HONEY 5 tbsp BUTTER WITHOUT SALT 1 no EGGS 8 gms PECANS 1 tsp BAKING SODA
Instructions 1. Pre-heat oven to 350 degrees and line the muffin pan with paper liners. 2. Beat an egg separately. In a bowl sift all-purpose flour and baking soda together. 3. Add mashed banana, honey, melted butter, beaten egg and mix well without any lumps. 4. Fill each muffin cup until three-quarters full and top it with roasted pecans. Bake it for 25 minutes or until the toothpick inserted in the center and comes out clean. 5. Transfer it to a wire rack and allow it to cool completely and serve.
APPLE BANANA SMOOTHIE WITH ALMONDS
Apple banana smoothie is a simple and easy fruit smoothie. Apple, banana, and milk together make a sweet and delicious breakfast smoothie.
EASY AND SIMPLE FRUIT SMOOTHIE: Fruit-based smoothies are easy and simple to make in few minutes. Also, the natural sweetness and flavor of the fruits give an excellent taste to the smoothie. From kids to everyone loves fruit smoothies. Apple banana smoothie is a simple and healthy smoothie recipe. Additionally, almonds add an extra flavor, creamy texture and nutritious to the smoothie. Kids would also love this smoothie. Banana, apple, milk, and almonds make the kids feel fuller and energetic for a long time. My little son Aldrich loves this sweet apple banana smoothie.
SMART COOKING TIPS: 1. You can also replace the honey with sugar or even you can add dates to this smoothie that gives a natural sweetness. Also, use a ripe banana that gives a natural sweetness to the smoothie. 2. Make sure to choose the sweet apple variety in this smoothie. Sour apples make the milk curdle. 3. You can also replace the whole milk with reduced fat or fat-free milk. 4. For a creamy smoothie, use frozen ripe banana. Frozen bananas help to give a creamy texture to the smoothies.
HOW TO SERVE APPLE BANANA SMOOTHIE: Serve apple banana smoothie immediately after blending because the apple in a smoothie tends to brown soon and change the smoothie color.
APPLE BANANA SMOOTHIE WITH ALMONDS Prep Time 5 mins
Apple banana smoothie is a simple and easy fruit smoothie. Apple, banana and milk together make a sweet and delicious breakfast smoothie. Course: kids Cuisine: American Servings: 2 Author: Antonet Roajer
Ingredients
1 no BANANA 1.50 cup MILK 5 no ALMONDS 1 tbsp HONEY 1 no APPLE
Instructions 1. Wash, peel, core and chop the apple roughly. Blend apple, banana, almonds, honey and milk together until smooth and serve immediately.
UNNIYAPPAM (KERALA APPAM) WITH RICE FLOUR
Unniyappam is a famous sweet in Kerala with ripe banana, rice flour, ghee, and jaggery. It is cooked in a special pan called appe or paniyaram pan.
WHAT IS APPE PAN? Appe pan is also known as paniyaram pan in South India. It is used to cook many dishes called paniyaram, unniappam, even you can make onion fritters, cabbage fritters, vada, kofta with very less amount of oil. Appe pan is one of my favorite kitchen tool. W hereever the recipe calls for deep frying like fritters and vadas, you can make those recipes in appe pan with very less amount of oil. Appe pan looks similar to the abeleskiver and takoyaki pan.
SMART COOKING TIPS: 1. I used store bought rice flour in this recipe, you can make rice flour at home but it is a lengthy and time-consuming process. 2. Adding roasted nuts, raisins, coconut pieces are optional. 3. Make sure to set the batter for at least 30 minutes before start making unniyappam. It helps to make a soft and flavorful unniappam.
4. You can also replace the ghee with oil for frying the unniappam. But ghee gives an excellent taste to this recipe. 5. Make sure to use a ripe banana that helps to enhance a naturally sweet taste and banana flavor in this recipe.6. You can also use store -bought cardamom powder in this recipe, but freshly crushed cardamoms give an excellent flavor. 6. Add jaggery according to your sweet taste. If the sweetness is not enough for your sweet tooth, add little amount of sugar to the batter and mix well.
HOW TO MAKE JAGGERY SYRUP? Making jaggery syrup is a quite time-consuming task. I found this simple tips of making jaggery syrup quickly using a microwave oven. Wherever the recipe calls for jaggery syrup, you can follow this method. You can also make jaggery syrup on the stove top by melting jaggery with water using a sauce pan.
1. Take a microwave safe thick container (avoid using plastic ones) and place jaggery in it. Add little amount of water and heat it in a microwave oven until the jaggery melts down completely. Take out the bowl from a microwave oven at every 20 – 30 seconds interval and mix the jaggery mixture with a wooden spatula. Make sure to take out the jaggery mixture and mix at every 20 – 30 seconds interval because tends to get burned quickly. 2. Filter the jaggery syrup using a cheese or muslin cloth to remove the impurities and use it in the recipe.
HOW TO SERVE UNNIYAPPAM? Serve unniyappam warm.
UNNIYAPPAM (KERALA APPAM) WITH RICE FLOUR Prep Time 1 hrs
Cook Time 5 mins
Total Time 1 hrs 5 mins
Unniyappam is a famous sweet in Kerala with ripe banana, rice flour, ghee, and jaggery. It is cooked in a special pan called appe or paniyaram pan. Course: Breakfast Cuisine: Indian Servings: 6 people Author: Antonet Roajer
Ingredients
1 cup RICE FLOUR WHITE 1 no BANANAS RAW 100 gms JAGGERY 2 no CARDAMOM 4 tbsp GHEE 4 gms RAISINS GOLDEN SEEDLESS 4 gms CASHEW NUTS RAW 2 tbsp COCONUT MEAT RAW 0.25 tsp BAKING SODA
Instructions
1. Mash the banana using a fork until smooth. 2. In a wide bowl, add rice flour, crushed cardamom, jaggery syrup (refer above notes on how to make jaggery syrup), baking soda, mashed banana, finely chopped coconut pieces, raisins (optional), roasted cashew nuts (optional) and mix well. Add water slowly and make a smooth batter, it should not be too thick or too thin. Set the batter for an hour. 3. After an hour, add ghee into each mold of an appe or paniyaram pan and wait until the ghee becomes hot. Pour a spoonful of batter into each mould until 3/4 full and cook over a low to medium flame until the bottom side of the paniyarams become crispy. 4. Turn the paniyarams to the other side and cook until the color changes to golden brown. Unniyappam is ready to be serve.
EGGLESS WHEAT BANANA PANCAKE WITH COCONUT
Banana pancake is a great way to use over-ripe banana, because of its soft and mushy texture it is very easy to mix with flour without any lumps. Adjust adding sugar according to your taste. For making this pancake healthier, replace sugar with jaggery. If you are adding jaggery powder or jaggery syrup, set the batter for at least 20 minutes, because jaggery takes a time to dissolve and mix with the flour. I must name this pancake as “Wheat Banana Coconut Pancake because coconut is the secret ingredient in this recipe, it makes this pancake more delicious.
EGGLESS WHEAT BANANA DOSA WITH COCONUT Prep Time 5 mins
Cook Time
10 mins
Total Time 15 mins
Wheat Banana Pancake with coconut is an easy and delicious breakfast. Kids would love this soft and sweet banana flavored pancake. Course: Breakfast Cuisine: Indian Servings: 1 Author: Antonet Roajer
Ingredients
0.50 cup WHEAT FLOUR 0.25 cup SUGAR 1 no BANANA 0.25 cup COCONUT GRATED 1 tbsp OIL 2 tbsp RICE FLOUR WHITE
Instructions 1. Mash the banana until smooth. In a medium bowl, combine wheat flour, rice flour, mashed banana, grated coconut, and sugar together. 2. Add enough amount of water, I added approximately a cup of water and make the batter to the right consistency (it should not be too thin or thick). 3. In a hot skillet, pour a spoonful of batter and avoid spreading it to the thin circle. 4. Drizzle oil on sides of the pancake and cook, until the bottom side of the pancake color changes into golden brown. Flip and cook on another side, until the color changes into golden brown.
VEGAN BANANA BREAD – EGGLESS BANANA BREAD
Vegan banana bread is a simple and easy bread recipe with banana and whole wheat flour. It tastes sweet and moist with a banana flour.
OVERRIPE BANANA RECIPES: Overripe bananas are an excellent source of anti-oxidants because of its soft and mushy texture it does not look appealing to our eyes and tasty to eat. But the best thing is the overripe bananas make the sweet and flavorful snacks and smoothies. Banana bread is one such delicious recipe using an overripe banana. It tastes moist, sweet and flavorful. I tried vegan banana bread without butter and egg; it turned out so delicious. Also, this banana bread recipe does not require any tool like the mixer. All you need is mixing bowl, measuring spoons and cups, spatula, loaf pan and the ingredients.
SMART COOKING TIPS: 1. Use ripe bananas in this recipe; it helps to give a naturally sweet taste and flavor to the bread.
2. Make sure to mix the dry ingredients and wet ingredients together without any lumps.
3. Banana bread tastes so flavorful on the next day of baking. Allow the banana bread to cool completely, cling wrap and set the banana bread for 24 hours.
4. You can replace the granulated sugar with brown sugar and use odorless oil like canola or vegetable oil.
5. Measure the wheat flour using a measuring cup, scoop the wheat flour from the storage container and level it before adding to a mixing bowl.
HOW TO SERVE VEGAN BANANA BREAD? Serve banana bread as a snack or breakfast.
VEGAN BANANA BREAD - EGGLESS BANANA BREAD Prep Time 10 mins
Cook Time 1 hrs
Total Time 1 hrs 10 mins
Vegan banana bread is a simple and easy bread recipe with banana and whole wheat flour. It tastes sweet and moist with a banana flour. Course: Bakes Cuisine: American Servings: 12 Author: Antonet Roajer
Ingredients
3 no BANANAS 2 cup WHEAT FLOUR 0.50 cup OIL 1 tsp BAKING SODA 1 tsp BAKING POWDER 0.50 tsp SALT TABLE 1 tsp VANILLA EXTRACT 0.50 cup WALNUTS ENGLISH 1 cup SUGARS GRANULATED
Instructions 1. Pre-heat the oven to 350 degrees and grease the loaf pan with oil. Mash bananas using a fork until smooth. Add sugar, oil, vanilla extract and mix well. 2. Sift wheat flour, baking soda, baking powder, and salt together. Combine both banana mixture and flour mixture together. Fold in the chopped walnuts. 3. Transfer the batter into a prepared loaf pan and bake in a pre-heated 350 degrees oven for 55 - 60 mins or until the toothpick inserted in the center and comes out clean.
4. Allow the banana bread to cool in the pan itself for 10 - 15 mins and remove from the pan gently and allow to cool on a cooling rack completely. Cling wrap the banana bread and set for a day. After 24 hours slice and enjoy.
BANANA PANIYARAM Banana Paniyaram is an easy and quick evening snack. Kids would love these sweet and delicious paniyarams. It is a great way to use an over-ripe banana.
I didn’t use baking soda in it though it turned out soft. You could also add jaggery syrup, instead of sugar.Add sugar according to your taste. If you are using jaggery powder, allow the batter to sit for 20 minutes because jaggery takes a long time to dissolve and mix evenly with the batter. I used a ripe large banana for this recipe. Over ripe banana gives a flavor and sweet taste to this recipe.
BANANA PANIYARAM Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Banana Paniyaram is an easy and quick evening snack. Kids would love these sweet and soft snack. This is a great way to use overripe banana. Course: kids Cuisine: Indian Servings: 8 Author: Antonet Roajer
Ingredients
0.50 cup WHEAT FLOUR 1 no BANANA 5 gms CASHEW NUTS 0.25 cup COCONUT GRATED 0.25 cup SUGARS GRANULATED 2 no CARDAMOM 2 tsp OIL 0.25 cup RICE FLOUR WHITE 1 pinch BAKING SODA
Instructions 1. Mash the banana into a smooth puree. Add the rice flour, wheat flour, shredded coconut, sugar, crushed cardamom, baking soda, chopped nuts and mix well. 2. Add the water slowly and make a smooth batter, without any lumps. The batter should not be too thick or too thin, it should be in a right consistency. 3. Grease the paniyaram pan with oil and pour a spoonful of batt er in each cup up to 3/4 full. Cover and cook on both the sides in a medium flame, until the color change into golden brown.
CHOCOLATE BANANA BREAD – EASY BANANA BREAD
Chocolate banana bread is an easy and moist banana bread recipe with chocolate flavor. This chocolate banana bread tastes more like a chocolate cake.
MOIST BANANA BREAD RECIPE: Chocolate banana bread recipe tastes moist and delicious with chocolate chips. It is a quick and simple bread recipe to make at home. The Chocolate banana bread tastes sweet and moist with chocolate flavor. Chocolate chips add an extra chocolate taste to the bread. From kids to everyone loves this chocolate banana bread. Also, it stays fresh in the refrigerator for up to 3 – 4 days. The banana flavor remains subtle in this bread but it gives a nice texture to the bread.
SMART COOKING TIPS: 1. Butter the cream and sugar together until smooth. Because the butter will leave the lumps in the bread after baking. 2. Allow the chocolate banana bread to cool completely in the loaf pan itself. Once the bread cooled down, take out gently from the loaf pan.
3. Adding chocolate chips are optional, you can skip it in this banana bread recipe.
4. The chocolate banana bread tastes more flavorful the next day. So wrap the banana bread with plastic food wrap and keep it for a day and serve.
5. Make sure to keep the bread completely covered to avoid getting it harder.
RECIPES USING OVERRIPE BANANA: Overripe bananas are naturally sweet and aromatic. Also, the overripe bananas are an excellent source of anti-oxidant properties. Because of its sweet and mushy texture, the overripe bananas blend well with flour and other ingredients and makes the delicious and flavorful dishes. Chocolate banana bread is a delicious recipe using the overripe bananas. This bread tastes more like a chocolate cake; bananas gives an extra moist texture to the bread.
HOW TO SERVE CHOCOLATE BANANA BREAD? The chocolate banana bread tastes more flavorful after 24 hours of its getting baked. So wrap the chocolate banana bread with plastic wrap, slice, and serve after 24 hours.
CHOCOLATE BANANA BREAD - EASY BANANA BREAD Prep Time 15 mins
Cook Time 1 hrs
Total Time 1 hrs 15 mins
Chocolate banana bread is an easy and moist banana bread recipe with chocolate flavor. This chocolate banana bread tastes more like a chocolate cake. Course: Bakes Cuisine: American Servings: 10 Author: Antonet Roajer
Ingredients
3 no BANANA 1 cup ALL PURPOSE FLOUR 0.25 cup COCOA MIX PDR 1 cup SUGARS GRANULATED 0.50 cup BUTTER WITHOUT SALT 0.50 tsp SALT TABLE 1 tsp BAKING SODA 1 tsp BAKING POWDER 1 tsp VANILLA EXTRACT 2 no EGG WHL RAW FRSH 0.50 cup CHOCOLATE CHIP
Instructions 1. Pre-heat the oven to 350 degrees. Butter and flour the medium size loaf pan. 2. Sift all-purpose flour, baking soda, baking powder, salt and cocoa powder together in a wide bowl. 3. Mash the bananas using a fork. Cream the butter and sugar together using an electric hand held mixer. 4. Add eggs, vanilla extract and beat together. Combine all the ingredients together and fold in the chocolate chips and mix gently. 5. Bake the chocolate banana bread in a pre-heated 350 degrees oven for 55 - 60 minutes or until the toothpicks inserted in the center and come out clean. 6. Allow the chocolate banana bread to cool completely in a pan and run a sharp knife around the corners of a pan and pull out the bread gently. Wrap the bread with plastic food wrap and store it for 24 hours. Slice and serve after 24 hours.
BANANA OATMEAL COOKIES – A HEALTHY BREAKFAST
Banana oatmeal cookies are a healthy and gluten-free cookie recipe. These cookies are easy and simple to make in 20 mins with only a few ingredients.
HEALTHY BREAKFAST COOKIES: Banana oatmeal cookies are the healthy, sugar-free and gluten-free cookies. These cookies made with only the natural ingredients like banana, oats, nuts, dates and honey. These cookies are easy to make in 20 minutes and also stays good for up to 4 days in the refrigerator. So I make these cookies in bulk and store it in an airtight container and serve for a quick breakfast or snack. I serve these cookies with a cup of milk for my little son that keep him fuller and energetic for a long time. These cookies are a handy and quick grab and go breakfast that helps many busy moms. I grab a couple of these cookies before I leave home and have it on the go. Also, these cookies are an excellent way to use the over ripe bananas.
SMART COOKING TIPS: 1. Use ripe banana in this recipe, it gives a natural sweetness and flavor to the cookies.
2. I added chopped walnuts and dates in these cookies. You can also add chocolate chips, raisins, currants in these banana oatmeal cookies.
3. If the dough is too dry to form a cookie shape. Add the extra amount of mashed banana and make a dough.
4. You can form the cookies into different shapes using cookie cutters. Place a cookie cutter on the parchment paper and fill the dough and remove the cookie cutter gently.
5. Make sure to choose the gluten free labeled oats for a gluten free cookies.
6. I add vanilla extract for flavoring the cookies, you can also add cinnamon powder or grated nutmeg.
EASY OATMEAL COOKIES: Banana oatmeal cookies are a healthy cookie recipe, you can easily tweak this recipe to vegan by replacing the honey with brown sugar. These cookies taste soft and chewy with a hint of banana flavor. Walnuts and dates give an additional taste and nutritious to the cookies. Walnuts give a nice crunchy taste and dates gives a sweet taste that makes the cookies more delicious. From kids to everyone loves this banana oatmeal cookie. Though these cookies do not look as moist as the regular flour based cookies, t hese cookies taste soft, chewy and sweet.
HOW TO SERVE BANANA OATMEAL COOKIES? Serve banana oatmeal cookies for breakfast or snack.
BANANA OATMEAL COOKIES - A HEALTHY BREAKFAST Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Banana oatmeal cookies are a healthy and gluten-free cookie recipe. These cookies are easy and simple to make in 20 mins with only a few ingredients. Course: Bakes Cuisine: American Author: Antonet Roajer
Ingredients
1 cup OATS 1 no BANANA 2 tbsp WALNUTS CHOPPED 2 tbsp DATES MEDJOOL CHOPPED 2 tbsp HONEY 0.50 tsp VANILLA EXTRACT
Instructions 1. Pre-heat the oven to 350 degrees and line the baking tray with parchment paper. 2. Powder the oats using a blender and mash the banana to a smooth puree using a fork. 3. In a wide bowl add powdered oats, mashed banana, honey, chopped dates, walnuts, extract and and mix drop well. onto a lined baking tray and flatten gently 4. Scoop the vanilla spoonful of dough using a back of the spoon. Repeat the same for a rest of the dough. 5. Bake for 12 - 15 minutes or until the cookies set and cool on a wire rack. Serve or store the cookies in an airtight container.
BANANA KESARI
Banana Kesari is made with banana, sooji (rava), ghee and sugar. It is a nice aromatic and flavorful dessert.
Adjust adding sugar according to your taste. I added 2 cups of milk and 1 cup of water, you can also add 3 cups of milk or 1 cup of milk and 2 cups of water. Milk gives rich taste to this dessert. You riped banana for this recipe. Make sure to mash it and mix evenl y with the sooji.
CROWD PLEASING DESSERT: Banana Sooji Kesari is a great crowd pleasing dessert. It is easy to make in less than 30 minutes. It doesn’t require soaking, grinding and baking. Kids would also love banana flavored dessert. Serve this dessert warm.
BANANA KESARI Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Convert your regular sooji Kesari into nice aromatic and flavorful banana Kesari. Riped banana with ghee, sooji, and sugar makes a wonderful dessert. Course: Dessert Cuisine: Indian Servings: 8 Author: Antonet Roajer
Ingredients
1 cup SOOJI RAVA 1 no BANANA 0.25 cup GHEE 1 cup SUGARS GRANULATED 10 gms CASHEW NUTS RAW 10 gms RAISINS GOLDEN SEEDLESS 2 cup MILK 1 cup WATER
Instructions 1. In a pan, heat ghee, add cashew nuts, raisins, and roast until cashew nuts become golden brown and raisins become plump. Remove cashew nuts and raisins from the ghee and keep aside. 2. Add sooji in the same pan and roast it until nice aroma comes out or until the color changes to light orange. 3. Add the sliced banana and cook for a minute with sooji. Make sure to mash the banana using spatula while mixing. 4. Boil milk and water in a separate pan, add roasted sooji banana mixture and mix well. Cook until it becomes thick. 5. Add the sugar, mix well and cook until it starts leaving the pan. Add the roasted cashew nuts and raisin
SPINACH BANANA PANCAKES WITH COCONUT AND NUTS IN 15 MINS
Spinach banana pancakes is a healthy and delicious breakfast for the kids. It is a light and fluffy vegan pancake with coconut and nuts in 15 mins. Also, it is an excellent way to incorporate spinach in kids diet.
A HEALTHY BREAKFAST FOR PICKY EATERS: Spinach Banana pancakes is an easy and healthy breakfast. Especially for picky eaters, this pancake is an excellent way to incorporate spinach into the diet. My little son Aldrich loves this pancake, and he doesn’t even know it has spinach in it, simply he named it as a Green pancake and enjoyed. It is not only healthy but also tastes delicious and flavorful with banana, coconut, and nuts. Spinach gives a beautiful green color to the pancake and kids love it.
SMART COOKING TIPS: 1. I blanched spinach in a hot water for 3 minutes before blending it with the banana to a smooth puree. You can also make a smooth puree without blanching. 2. Add water slowly and make a batter. The batter should not be too thick or thin. It should be in the right consistency to make a soft and fluffy pancake. 3. Avoid making thin pancakes it should be soft and fluffy. 4. Adding coconut and nuts is purely your option. But coconut and nuts give a unique taste to the pancake. 5. You can also replace the oil with ghee or butter to cook the pancake. Ghee gives an excellent taste to the pancake.
6. I added chopped pecans and cashew nuts in this pancake that is my son Aldrich’s favorite, you can also add any nuts of your choice.
A DELICIOUS WAY TO USE OVERRIPE BANANA: Spinach Banana Pancake is a delicious way to use an overripe banana. Overripe banana tastes naturally sweet and soft, so it is easy to mash and add it to the flour. Also, it gives a naturally sweet and flavor to the pancake.
A LIGHT AND FLUFFY VEGAN PANCAKES: I made this spinach banana pancake without adding egg and milk though it turned out soft and fluffy. It is a healthy and delicious vegan pancake with wheat flour, spinach, banana, coconut, and nuts. Ripped banana helps to give a nice sweet taste and flavorful to the pancake. Also, it is a delicious way to use overripe banana. This pancake tastes sweet and flavorful, so you can have as it is without any sides.
HOW TO SERVE SPINACH BANANA PANCAKES? Serve Spinach Banana Pancake as it is or with honey.
SPINACH BANANA PANCAKES WITH COCONUT AND NUTS IN 15 MINS Prep Time
10 mins
Cook Time 5 mins
Total Time 15 mins
Spinach banana pancakes is a healthy and delicious breakfast for the kids. It is a light and fluffy vegan pancake with coconut and nuts in 15 mins. Also, it is an excellent way to incorporate spinach in kids diet. Course: Breakfast Cuisine: American Servings: 3 Author: Antonet Roajer
Ingredients
1 no BANANA 1 cup SPINACH RAW 0.50 cup WHEAT FLOUR 2 tbsp SUGARS GRANULATED 0.25 cup COCONUT MEAT RAW 4 gms PECANS CHOPPED 4 gms CASHEW NUTS CHOPPED 1 tsp OIL
Instructions 1. Blanch Spinach in a hot water for 3 minutes. Drain the leaves from hot water and blend it to a smooth puree with banana (you can also puree the spinach without blanching). 2. In a bowl combine wheat flour, sugar, shredded coconut, chopped nuts and spinach banana puree. 3. Add water slowly and make a smooth batter without lumps (the batter should not be too thick or thin). 4. In a hot skillet pour a ladleful of batter and sprinkle oil/ghee on sides (avoid spreading the pancake to a thin circle, it should be thick). Cook on both sides until it gets cooked completely.
STRAWBERRY BANANA SPINACH HEALTHY BREAKFAST SMOOTHIE
Strawberry Banana Spinach is a healthy breakfast green smoothie. This smoothie is easy to make and rich in vital nutrients to start your day.
BEST GREEN BREAKFAST SMOOTHIE: Strawberry Banana Spinach Smoothie is a great healthy option for breakfast, and it is a great way to incorporate spinach into your daily diet. As you know, spinach is one of the best green leafy vegetable, which has many health benefits. Combining Spinach with Banana and Strawberries together makes it a nutritious and delicious breakfast smoothie. Adding fruits like Banana and Strawberries gives the smoothie a nice sweet and creamy taste without adding sugar and milk.
HEALTHY SMOOTHIE FOR KIDS: Strawberry Banana Spinach smoothie is a healthy breakfast for kids too; especially it is a great choice for the fuzzy eaters who avoid eating spinach or
fruits. The sweetness of fruits hides the spinach taste naturally and makes it a tasty drink for kids.
EASY SMOOTHIE FOR BUSY PEOPLE: Strawberry banana spinach smoothie needs no preparation&nbsp or cooking, so it takes only 5 minutes to blend all the ingredients and is ready to eat. Loaded with fresh fruits and a green vegetable, and without adding sugar or other artificial flavors makes it a healthy breakfast choice for busy people.
Ingredients
6 1 1 1
no STRAWBERRIES RAW no BANANA cup SPINACH RAW cup ORANGE JUICE RAW
Instructions 1. Blend orange juice and spinach together until smooth. Add in banana, strawberries and blend again until smooth and serve.
HEALTHY BREAKFAST GREEN MUFFINS IN 40 MINS
Green Muffins is a healthy breakfast banana muffin recipe with spinach and banana. It is easy and basic spinach banana smoothie muffins to make in 40 mins.
SPINACH BANANA SMOOTHIE MUFFIN: Spinach Banana Smoothie is a healthy green smoothie recipe for breakfast. I make spinach banana smoothie for my breakfast. Smoothies are excellent breakfast on hot summer, but when the weather is cold I don’t even feel like drink it in the morning. So I made the green muffins with banana and spinach that is similar to the green breakfast smoothie that works better on cold winter days. Also, it is an excellent way to incorporate spinach in kids diets. My little son doesn’t even know this muffin has spinach in it. He totally enjoyed a soft and moist spinach muffin for his breakfast. It is a basic banana muffin recipe made with flour, butter, egg, and sugar. Additionally, spinach gives a beautiful green color to the muffins naturally.
SMART COOKING TIPS: 1. Use ripe banana in this recipe, it helps to give a natural sweetness, flavor and aroma to the muffins. 2. Make sure to melt the butter thoroughly before mixing with the batter. Otherwise, it will form a lump in the muffin. 3. I added 3/4 cup of sugar in this recipe. Adjust adding it according to your taste. You can also replace the sugar with honey. 4. Make sure to blend the banana and spinach until smooth using mixer or blender before adding it to the flour.
5. Adding Pecans is purely your option, but it gives a crunchy taste in the muffins. 6. Make sure to cool the muffins thoroughly before you taking it out from the muffin pan.
A GREAT IDEA TO INCLUDE SPINACH IN KIDS DIET: Spinach Banana muffin is a healthy breakfast, especially for kids it is a delicious way to include spinach in their diet. It is a healthy grab and go quick breakfast recipe. I make the green muffins in the evening and store in a refrigerator. For the breakfast, I just warm the muffins in a microwave oven and serve it for my son and I grab it for myself and have it on the go. Also, if you have overripe bananas you can make use in this muffins and store it in a refrigerator for up to 3 days.
HOW TO SERVE GREEN MUFFINS? Serve green muffins for breakfast or snack.
HEALTHY BREAKFAST GREEN MUFFINS IN 40 MINS Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Green Muffins is a healthy breakfast banana muffins made with spinach and banana. It is a basic spinach banana smoothie muffin recipe to make in 40 mins. Course: Bakes Cuisine: American Servings: 9 Author: Antonet Roajer
Ingredients
3 no RIPE BANANAS 1 cup SPINACH 1 no EGGS 6 tbsp UNSALTED BUTTER 0.75 cup SUGARS GRANULATED 1.50 cup ALL PURPOSE FLOUR 1 tsp BAKING SODA 0.25 cup Chopped Pecans or Walnuts or any nuts of your choice
Instructions
1. 2. 3. 4.
Pre-heat oven to 350 degrees. Puree spinach and banana together until smooth. Melt the butter separately and beat an egg separately. In a bowl combine all-purpose flour, sugar, spinach banana puree, melted butter, baking soda and beaten egg together. Mix well without any lumps. 5. Spoon the batter into each greased muffin cup to three-quarters full and top with roasted pecans. 6. Bake in a pre-heated oven for 25 minutes or until a toothpick inserted in the center of a muffin and comes out clean. Allow to cool and serve.
BANANA PURI (MANGALORE BUNS). BREAKFAST IDEA IN 15 MINS
Sweet Banana Puri is also known as Mangalore buns. One of the best recipe to use overripe banana. A delicious, easy breakfast idea for kids in 15 minutes.
SWEET BREAKFAST FOR KIDS: Sweet Banana Puri is a delicious sweet and easy breakfast made with ripe bananas. This Puri is an excellent way to use the overripe banana. Kids love this banana flavored sweet Puri. The good thing about this puri is, it does not require any sides. Moreover, it ended up to be one of my son’s favorite recipe.
SMART COOKING TIPS: 1. Although you can use any banana, try overripe banana, because it helps to give nice sweet and flavor. 2. I used all-purpose flour to make this Puri; you can also replace it with wheat flour. 3. Keep the dough for at least 2 – 3 hours. If you are planning to make it for breakfast, knead the dough and keep it refrigerator for overnight. Letting the dough ferment a little will help the Puri to be soft and puff well. 4. The dough will be sticky so dust it with flour properly before start rolling to avoid sticking to the rolling board.
5. Make sure to roll the Puri without any cracks so that it will puff properly. 6. You can also add a tsp of ghee while kneading a dough, it gives unique flavor and taste.
AN EXCELLENT FOOD FOR PICNICS: Picnics is fun, especially with delicious food or snacks. You can make this puri for picnics in bulk and pack it in an airtight container or zip-lock covers. This Puri could be a great snack in a picnic as it is a mess-free food for traveling.
HOW TO SERVE BANANA PURI? Serve Banana Puri as it is or with yogurt.
BANANA PURI (MANGALORE BUNS). BREAKFAST IDEA IN 15 MINS Prep Time 3 hr
Cook Time 10 mins
Total Time 3 hr 10 mins
Sweet Banana Puri is also known as Mangalore buns. One of the best recipe to use overripe banana. A delicious, easy breakfast idea for kids i n 15 minutes. Course: Breakfast Cuisine: Indian Servings: 3 Author: Antonet Roajer
Ingredients
1.50 cup ALL PURPOSE FLOUR 4 tbsp SUGARS GRANULATED 1 no BANANA 0.50 tsp CUMIN SEED 1 tbsp YOGURT 0.50 tsp BAKING SODA
Instructions 1. In a medium bowl mash the banana until smooth using a fork.
2. Add all-purpose flour, sugar, cumin seeds, baking soda and mix well. 3. Add yogurt and knead a dough. The dough should be soft and sticky. If you cannot able to make a dough add some extra yogurt and make a dough. Cover and set aside for at least 3 hours. 4. After 3 hours divide the dough into small portions and dust it with flour and roll it into flat thin circles. In a hot oil deep fry until the color changes into golden brown.
BANANA OATMEAL SMOOTHIE WITH DATES
Banana oatmeal smoothie with dates is an easy healthy breakfast. Date fruit adds sweetness to this smoothie, so no sugar is needed. Making it a healthy smoothie.
EASY AND HEALTHY BREAKFAST SMOOTHIE: Banana Oatmeal Smoothie is an easy and healthy breakfast smoothie. Oatmeal is loaded with fiber and make us feel fuller for a long time. Banana and Dates together gives an excellent flavor and sweetness to this smoothie. Because of its sweet taste, Kids would also love this smoothie. As we all know Banana and Dates is an excellent source of natural sugars, and it helps us keep energetic. Banana, Dates, Oatmeal, and Milk together makes a perfect breakfast smoothie; it tastes more like a dessert.
BANANA OATMEAL SMOOTHIE:
I used quick cooking instant Quaker Oats in this smoothie. It took only 2 minutes to cook, so I made this smoothie in 5 minutes. Overripe banana works best for this smoothie; it gives nice sweet taste to the smoothie, and it is one of the best ways to use the banana before throwing it out. Overripe banana is an excellent source of anti-oxidants, So instead of throwing it in the trash, we can make use it in smoothies. Adding dates are purely your choice, but date fruit gives a nice sweetness to this smoothie. If you do not like your smoothie to be too sweet, you could also skip the date fruit.
BANANA OATMEAL SMOOTHIE WITH DATES
I used low-fat milk in this smoothie, you could also use whole milk. I never tried this smoothie with almond or soy milk, if you are going to try it, Do let me know how the smoothie turned out. Serve this smoothie immediately.
BANANA OATMEAL SMOOTHIE WITH DATES Prep Time
5 mins
Cook Time 5 mins
Total Time 10 mins
Banana oatmeal smoothie with dates is an easy healthy breakfast. Dates add sweetness to this smoothie, so no sugar is needed. Making it a healthy smoothie. Course: Breakfast Cuisine: American Servings: 1 Author: Antonet Roajer
Ingredients
1 2 2 1
no BANANA no MEDJOOL DATES tbsp OATS cup MILK
Instructions 1. Prepare Oatmeal Separately according to the package directions and allow it to cool completely. 2. Blend oatmeal, banana, dates and milk together until smooth and serve immediately.
SWEET BANANA FRITTERS
A quick and easy snack made with over-ripe bananas in 10 mins. Since it is sweet, it can also serve as a dessert or snack for the kids.
BANANA PANIYARAM/APPAM – A SOUTH INDIAN EXCLUSIVE SNACK: Banana Appam is a quick, delicious evening snack. It does not require any significant preparation. Moreover, one of the great way to use over-ripped bananas.
FEW TIPS TO MAKE A PERFECT PANIYARAM/APPAM:
1) Make sure to make a smooth batter without any lumps. The batter should not be too thick or too thin it should be in a consistency similar to dosa batter. 2) Avoid shaping it like a ball just scoop a little amount of batter using a spoon and drop it into the hot oil.
SWEET DESSERT OR A DELICIOUS SNACK: Banana Appam tastes sweet and flavorful. So it can also be served as a dessert. You can also store this appam in an airtight container for up to 3 days. Adjust adding sugar according to your taste.
EVENING SNACK FOR KIDS: Kids love this sweet snack. It tastes little crispy on the outer side and moist inside the appam. It can serve as an evening snack for both children and adults. Since this appam can be stored, you can also consider taking it as snacks for picnics. My son likes this snack, so whenever I have overripe bananas I make this snack instead of throwing it away.
SWEET BANANA MAIDA APPAM (PANIYARAM) Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
A quick and easy snack made with over-ripe bananas in 10 mins. Since it is sweet, it can also serve as a dessert or snack for the kids. Course: Snack Cuisine: Indian Servings: 10 Author: Antonet Roajer
Ingredients
1 no BANANAS RAW 1 cup ALL PURPOSE FLOUR 0.75 cup SUGARS GRANULATED 3 oz WATER 1 cup OIL
Instructions 1. Heat oil in a deep pan, in the meantime, start preparing for the batter. 2. In a bowl mash banana until smooth, add all-purpose flour, sugar and mix well. 3. Add water gradually and make a batter. The batter should not be too thin or thick. It should be in a dosa batter consistency. 4. In a hot oil, drop batter little by little and deep fry it until the color changes into golden brown.
RAGI (FINGER MILLET) BANANA DOSA IN 20 MINS
Ragi banana dosa is a sweet and delicious kids-friendly breakfast. It is made with ragi (finger millet), over ripe banana, sugar, and coconut in 20 mins.
KIDS-FRIENDLY BREAKFAST: Ragi is also known as finger millet. Ragi is an excellent source of Calcium, Iron, and fiber. Because of its high nutritional profile, in South India ragi porridge is an ideal food for the babies. Ragi banana dosa is a sweet recipe using ragi with banana flavor. This dosa is an excellent way to include ragi in kids diet. Ragi, banana, and coconut together make a delicious breakfast. My little son Aldrich loves this sweet dosa, so at least twice in a week, I make this dosa for breakfast or snack.
SMART COOKING TIPS: 1. Use overripe banana in this recipe, it helps to give a nice sweet taste and banana flavor to the dosa. 2. Adding grated coconut is optional, but coconut gives an excellent taste to the dosa.
3. You can also replace the sugar with powdered jaggery or jaggery syrup. If you are adding powdered jaggery, allow the batter for sit for at least 20 minutes. Because jaggery takes a longer time to melt and mix evenly with the batter. 4. Avoid spreading the dosa to a thin flat circle, it should be slightly th ick. 5. Make sure to chop the cashew nuts finely, you can add any chopped nuts of your choice. You can skip even the nuts in this dosa.
HOW TO SERVE RAGI BANANA DOSA? Serve ragi banana dosa warm.
RAGI (FINGER MILLET) BANANA DOSA IN 20 MINS Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Ragi banana dosa is a sweet and delicious kids-friendly breakfast. It is made with ragi (finger millet), over ripe banana, sugar, and coconut in 20 mins. Course: Breakfast, kids Cuisine: Indian Servings: 3 Author: Antonet Roajer
Ingredients
0.50 cup RAGI 1 no BANANA 3 tbsp SUGAR 0.25 cup COCONUT GRATED 0.50 cup WATER 5 gms CASHEW NUTS CHOPPED
Instructions 1. In a bowl add banana and mash it until smooth using a fork. 2. Add ragi powder, sugar, water, grated coconut and mix well. Allow the batter to sit for 10 minutes (this helps the sugar to melt down and mix with the batter evenly). 3. In a hot skillet pour a spoonful of batter and spread slightly (avoid spreading to a thin circle, this dosa should be little thick). 4. Drizzle oil on sides and cook until the bottom side of the dosa gets cooked completely and the color changes into the dark. Flip and cook on the other side until the color changes slightly. Transfer it to a serving plate and serve warm.
RAGI (FINGER MILLET) BANANA WALNUT BREAD
Ragi banana walnut bread is an easy and healthy banana br ead with millet flour and oats. It is a sweet and moist vegan banana bread recipe.
HEALTH BENEFITS OF RAGI: Ragi also known as finger millet widely used in South India cuisine. Ragi is known for its huge health benefits, it is an excellent source of minerals, iron, protein and dietary fiber. Ragi is recommended by the pediatrician as a first baby food in South India. Also, a super healthy food for the diabetes people because ragi helps in controlling the blood sugar level.
SMART COOKING TIPS: 1. You can replace the oats flour with whole wheat flour. 2. Add sugar according to your taste. 3. Use ripe bananas that give a natural sweetness and flavor to the bread.
HOW TO SERVE RAGI BANANA WALNUT BREAD? Serve ragi banana walnut bread warm or cold.
RAGI (FINGER MILLET) BANANA WALNUT BREAD Prep Time 10 mins
Cook Time 1 hrs
Total Time 1 hrs 10 mins
Ragi banana walnut bread is an easy and healthy banana bread with millet flour and oats. It is a sweet and moist vegan banana bread recipe. Course: Bakes Cuisine: Indian Servings: 10 Author: Antonet Roajer
Ingredients
1.50 cup RAGI FLOUR 1 cup OATS 0.50 cup OIL 1 tsp BAKING SODA 1 tsp BAKING POWDER 0.50 tsp SALT TABLE 0.50 cup WALNUTS ENGLISH 1.50 cup SUGARS GRANULATED 3 no BANANAS 1 tsp VANILLA EXTRACT
Instructions 1. Pre-heat the oven to 350 degrees and grease the pan with oil. In a bowl add bananas and mash with a fork until smooth without leaving chunks. Powder the oats separately in a blender. 2. In a bowl add bananas and mash with a fork until smooth without leaving c hunks. Add sugar and mix well. Add oil, vanilla extract, and mix well. 3. Add ragi flour, oats flour, baking soda, baking powder, salt and mix well. Add chopped walnuts and mix gently. Transfer the batter into a prepared loaf pan and bake for 55 - 60 mins until the toothpick inserted in the center of a bread and comes out clean. Allow the bread to cool in the loaf pan itself. Slice and serve.
Thank You You have come to the end of this book, that doesn't mean it is over. We continue to update the blog with new recipes that we experiment in our kitchen. You can find more new recipes on our blog at http://www.antoskitchen.com You can also connect with me on Facebook https://www.facebook.com/antoskitchen/ Thanks again for buying this book and I hope you found it useful.