Fluffy American Banoffee pancakes, good for breakfast or dessert! And just in time for Pancake Day!
So, you might be seeing a lot more vegan recipes on here from now on! That story is for another post though, so here you’re just going to hear me marvel about how you can still make delicious, soft and chewy American pancakes with no dairy and no eggs!
How, I hear you say?! Well, it seems that often the best results come from using no traditional egg replacers at all, but a simple bit of added baking powder. Perhaps the end result is slightly denser than an eggy-American pancake – but, with the added banana and caramel you are honestly not going to notice or care!
I often make these for breakfast (without the caramel, but I will admit I add a light drizzle of maple syrup at the end!) but with Pancake Day fast approaching (28th of February people, get that date in your diaries!!) I thought I would add a special sweet pancake to my blog’s collection.
I love caramel, and as I alluded to in my Sticky Toffee Pudding recipe, and have become slightly obsessed. It just goes with everything, and at least with some banana and cinnamon in here you can *almost* trick yourself into thinking these are healthy! They are delicious though, and perfect topped with ice-cream and lashings of the caramel sauce. These would make a fantastic Pancake Day dessert!
A mix of two fantastic things – banana and toffee – I am still to find anyone who doesn’t love banoffee! These quick to put together muffins are delicious and easy, and the perfect any-time treat.
So we just moved house – life has understandably been a little hectic, and so apologies that the recipes have been a little few and far between! However, this recipe is a real winner, and only really came about because we moved house.
We were lucky enough to have my other half’s parents come and help us with a bit of DIY just before we moved in, and I felt that a days hard work (on a bank holiday weekend no less!) deserved a treat. We were purposely running our store cupboards low, but we did seem to have an almost endless supply of bananas and various types of sugar. So out came the idea for a banoffee muffin. Sugary and sweet to keep us filled with energy during the somewhat fun and stressful task of DIY.
These muffins are deliciously moist and very hard to get wrong. It’s also a great way to use up old bananas that might otherwise be destined for the bin. With a quick caramel sauce for the toffee flavour, and packed full of bananas, it uses such a classic flavour combination that you’d be hard pressed to find someone who disliked these!
A deliciously fruity, warm bread – ideal for a weekend breakfast in bed on a cold, crisp morning. Stuffed with goodness from wholewheat flour, oats, and seeds, it will keep you going all morning long.
So we’ve just got back from the most amazing holiday in Australia. It is definitely fair to say that we’re having a big case of the holiday blues… Coming from a wonderfully pleasant 30 degrees, blue skies and sunshine, the endless grey and drizzle back home has certainly been a bit of a shock to the senses! That being said, the trees have exploded with colour all around us whilst we’ve been away, and the leaves on the floor are just begging to be kicked around in childish delight. There are definitely upsides to an autumn at home.
Another upside to this part of autumn is that we are in full on autumn/winter food mode. Think stews, casseroles, roast lunches, pies…. the list goes on. I think this bread fits into this category perfectly; warming and cosy, but cheery. This bread just screams to be eaten in bed – or at least pyjamas. It’s made for a lazy morning, perhaps pouring over the papers in bed with a coffee on a day when there’s no where to be. That’s my kind of weekend day!
I’ve used raspberries as per the original recipe – they also happen to be my favourite fruit, so I’ll use them every chance I get – but you could use any kind of berries. I think mixed frozen berries would work particularly well, and they are a lot cheaper than fresh which is always a bonus!
I’ve also included a super simple recipe for Honey Butter (think just honey… and butter). Of course you could just spread a little dairy free butter on, but it works brilliantly with the honey and it adds a little touch of luxuriousness . I think it needs a bit of sweetness to combat the wholewheat flour and seeds savoury flavours, and it really helps emphasise the raspberries.
Warning: Not for those who don’t like bananas! A really simple recipe for Banana Bread, ideal for a breakfast treat or snack any time of the day. A great way to use up any old bananas!
Banana Bread is such a good recipe to have up your sleeve. I don’t know about you, but at the end of the week we always have a few bananas left in our fruit bowl, abandoned as the week goes on due to their ever growing brown spots. This recipe is one of my favourites as you have to use old overripe blackened bananas – they have a much stronger banana flavour and of course are much sweeter, which is just perfect for Banana Bread. I much prefer bananas on the green side for eating, so I find this recipe transforms your bin worthy bananas into something utterly delicious; a moist, dense cake where the banana flavour is the star, compliment by crunchy walnuts scattered throughout.
As mentioned, the main reason for using old, blackened bananas is the sugar content. The blacker the bananas, the sweeter and more mashable they are, which is ideal for this recipe. The recipe actually has a relatively low added sugar content, because the natural sugars in the banana make up for it big time. If you don’t have ripe enough bananas for this recipe you can cheat and speed up their ageing process by baking them, skin on, in the oven for about 10 minutes until black all over and very squidgey.
I’ve made this banana bread very simply, with ingredients you almost certainly have in your cupboard. Unusually for me there are no surprising ingredients, no long list of spices, no twist on a classic. Instead this is as pure a Banana Bread recipe as you can get – the only addition being walnuts (as I think every great Banana Bread has to have texture!). You could use any nuts you like, pecans would also work well.
I really enjoyed eating this as a breakfast treat, just cold and thickly sliced. It felt naughty, but everyone needs a treat every now and then… as I seem to tell myself every weekend!
Golden, soft yet crispy cinnamon french toast, topped with banana and served with a drizzle of maple syrup. This is a breakfast favourite I can promise you will keep coming back to.
French toast (or, honestly, eggy bread as it is called in my house) is one of my favourite breakfasts. I’ll tell you a naughty secret… I don’t just eat it on the weekends! If I feel like I need a pick-me-up breakfast on a weekday, this is my go to recipe as it can always put a smile on my face.
I eat french toast in several ways (try vanilla and blueberry with a sprinkle of icing sugar, or chocolate spread and strawberries) but this has to be my favourite. Despite drenching it in maple syrup, it tends to be a little less sweet than the other types, so you can try to convince yourself it’s better for you.
Maple syrup is on the pricey side, but trust me when I say do not substitute it for honey or sugar. I used Waitrose Maple Syrup No.2 which has a stronger flavour – I prefer this to the lighter, less strong kinds as I find I tend to use a lot less which, for a breakfast recipe, is probably a good thing. Do make sure you buy pure maple syrup – not maple flavoured syrup, which is not real maple syrup, overly sweet and not maple-y at all.
This is a very simple recipe, requiring only a few ingredients. It shouldn’t take more than 5 minutes from when you start to getting it in your mouth, which for any breakfast recipe is a winning factor. I hope you enjoy!
Filed under breakfast, Fruit