I know I said that we were going to skip the G is for Good Health section in the A-Z of Cooking because I had already made the Cheese and Date Bread. Then I remembered that the banana cream I have been eating for breakfast for weeks came from this same section. And for those of you who care about such things my favourite version is also vegan because guess what? The Banana Cream contains no cream. That’s 1970’s health food for you.
So pretty. And it’s delicious too. And so easy to do. It takes all of about 30 seconds to make .
But first a little digression. They…whomsoever they may be…say that you are what you eat. It might be why health food often gets such a bad rap. I mean who want to look like the burghul salad which is the first recipe featured in the G is for Good Health section of the A-Z of Cooking.
So back to breakfast and the no-cream banana cream. This tastes and feels rich and luscious so you can almost feel a bit decadent when eating it. The basic recipe for the banana cream is bananas, yogurt, honey, lemon and crushed nuts. I have played with this for a number of weeks now and my favourite combination is to use coconut yogurt and maple syrup. The one highlight of that time I did Paleo was discovering coconut yogurt. OMG that stuff is the BEST. Shame it is so hideously expensive. At the time I looked into making it and it can be done relatively easily. I’ll add that to the to do list! And maple syrup is one of my favourite flavours. Its so good. But you can use plain yogurt or honey – whatever your favourites are.
I have also eaten the banana cream as a topping for granola and swirled into warm oatmeal //porridge and it is good with both!
I have used walnuts as the nuts in these pictures but almonds are also good. Sub in whatever you like. Or, if you hate nuts, use a sprinkle of granola for a lovely crunch!
I’m not overly fond of bananas but I have eaten the banana cream a couple of times a week for a few weeks now and there is no sign of it going off high rotation. I make the serving size below and put half in a container in the fridge for the following day – it keeps quite well overnight. Quick, versatile, delicious so simple and healthy to boot! So much nicer than that burghul salad!
- 1 large banana
- 125ml coconut or plain Greek Yogurt
- 2 tbsp maple syrup or honey
- 2 tbsp lemon juice
- 2 tbsp toasted walnuts or almonds
- Place the banana, coconut yogurt, maple syrup, lemon juice and half the nuts into a food processor.
- Blitz until just combined.
- Spoon into serving dishes and sprinkle with the remaining nuts.
Have a great week!