Banana and Nutella Quick Bread

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It’s time to reveal my secret (not so secret anymore) elixir for times when I am down and out – Banana and Nutella Quick Bread! I made this bread with ragi and oats flour and it all about comfort and yumness! Tried, tested and never failed with this recipe. And I hope you now understand why it’s my favorite – super easy, super quick and no scope of messing it up!
The freshly grounded cinnamon-y flavor to the nutty flavor from the flours, everyone’s favorite Nutella to the goodness from the banana in every bite, makes it a delicious dessert to dive in all through the day. Breakfast, lunch or dinner – you’ll fall in love with it.

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RECIPE

INGREDIENTS: (Makes 1 – 9 inch loaf)

  • 100 grams oats flour
  • 90 grams ragi flour
  • 3 ripe bananas, medium sized
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup palm sugar
  • 2/3 cup olive oil + extra for brushing
  • 100 grams melted Nutella

METHOD

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile spray or brush you baking mould with oil and keep it aside.
  • In a bowl sift your flours, baking soda, baking powder and cinnamon powder and whisk it. Add chia seeds and keep aside.
  • In another bowl mash the banana using a fork into small chunks. Add oil, sugar and vanilla extract to it and mix it well using a wire whisk.
  • Add the wet and dry ingredients and fold it until just combined.
  • Transfer half of it to the baking mould. Put half the Nutella and using a skewer make a design. Repeat the process.
  • Allow it to bake for 35 minutes or until a skewer inserted comes out clean.
  • Once done take it out of the oven. Allow it to cool. Then slice it up and serve!

Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

Berry Banana Smoothie

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The pretty pink color greeting you a beautiful morning – is there anything more you can ask for? Yes that’s my new found friend – Berry Banana Smoothie.

I love the whole new concept of Breakfast on the Go. It’s exciting how simple things come together to make something delicious and healthy. And not to forget mornings are calmer and peaceful since these dishes are quite simple to make. Among the myriad of options that you can make, breakfast smoothie is my all time favorite. Throw in some basic pantry staples in the blender and let it to the rest. Try it once and you’ll be hooked forever.

Smoothies is like a meal in the glass. Quite filling and makes you feel rejuvenated. Creamy, nutritious and everything yummy you can ask for each morning!

RECIPE

INGREDIENTS: (For 1 – 2 people)

  • 1 big banana, kept in the freezer for 30 minutes
  • 1 cup of mixed berries (I used strawberries and blackberries)
  • 4 tbsp plain yogurt
  • 120 ml chilled unsweetened coconut milk
  • 1 tsp agave nectar (optional)
  • pinch of cinnamon powder
  • pinch of nutmeg powder
  • 2 tsp chia seeds (optional)
  • few mint leaves, to garnish (optional)

METHOD:

  • Roughly chop the bananas and keep aside.
  • Put the chopped bananas, mixed berries, yogurt, agave nectar, cinnamon powder, nutmeg powder and coconut milk in the blender and blend until its smooth and lump free
  • Add the chia seeds and give it a quick stir. Transfer it to the serving glass/jar.
  • Garnish it with mint leaves and serve chill!

Enjoy!

 

 

Banana Bread Granola – 100th Post Celebration!

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Hello folks! I can’t believe that I have penned down 100 of my favorite recipes and shared my culinary stories with all if you. The love I have got from each of you is completely overwhelming. It is so gratifying to see the blog grow from a single viewer to a community of such amazing people who appreciate my efoorts and my love for food. I can’t thank each of you enough for your unending faith in me.

Coming to the 100th blog post celebration, means something special was cooking in my kitchen. A dish that invokes memories of my first baking experience and has become my family (and definitely my lil one’s) favorite – Quick Banana Bread. However this is not a post about the classic banana brad but something which is healthy, super easy and unquestionably delicious – Banana Bread Granola!

When you feel like munching something, a bowl of this granola with or without yogurt is all you will need to satisfy your hunger pang as well as your sweet craving. The aroma of banana bread flavors wafting through the entire house is therapeutic. The warmth of the spices and the infused banana flavor makes it quite addictive.

Just as we enjoyed this super bowl of granola, make a BIG batch for yourself because I bet this will get over in no time!

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RECIPE

METHOD: (Makes 3 cups)

  • 1 3/4 cups jumbo oats
  • 2 tbsp walnuts
  • 1/4 cup almonds
  • 15 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tbsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin/melon seeds
  • 1/8 cup unsalted butter, melted
  • 3 tbsp pure maple syrup (you can use agave syrup or honey)
  • 1/2 tsp vanilla extract
  • 1 medium sized banana, mashed

METHOD:

  • Preheat the oven to 165 C for atleast 15 minutes. Meanwhile line a baking tray with parchment paper and keep aside
  • In a bowl add jumbo oats, cinnamon powder, nutmeg powder, chia seeds, walnuts, almonds, pumpkin seeds, salt and brown sugar and mix well so that the ingredients are evenly spread.
  • In another bowl add maple syrup and melted butter and whisk it. Add vanilla extract and whisk the mixture.
  • Now add the mashed bananas and mix it well.
  • Pour the wet mixture into the dry ingredients bowl and using a spatula mix it well so that all the ingredients are well coated and evenly spread.
  • Spread the entire mix onto the baking tray and spread evenly. Put it in the oven to bake for 23- 25 minutes.
  • Around 10 minutes into baking, take the baking sheet out and using a fork just mix the entire granola mixture to avoid burning of the ingredients.
  • Put it back into the oven and allow it to bake for another 13 – 15 minutes.
  • Take it out of the oven, fluff it using a fork and allow the mixture to cool down completely. Only once it is cooled will the mixture get crunchy.
  • Store it in an airtight container upto 2 weeks.

Voila!

Eat Your Smoothie

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When mornings start with something so delicious, so picturesque, you don’t mind hitting the reset button for a healthy life! Smoothie bowls have started to adorn my breakfast table every morning. Smoothie bowls is the new trend everywhere and I have joined in too since its seriously yum and a true celebration of the fresh produce.

These bowls provide a perfect start to my day, makes me feel fresh, and full of energy. The panorama of colors, the freshness of the winter fruits and the creaminess of the smoothie makes you want to go for a second helping again and again. While the yoghurt and fruits provide the creaminess to the meal, the nuts provide the necessary nutrition and crunch to the dish . The superfood – chia seeds (which has been my absolute favorite for quite sometime now) adds enormous health benefits too.

So now that you have made some resolutions to keep healthy, eat healthy, lets make this smoothie bowl which is as beautiful to your palate as to your eyes. Quick to make, creamy and cold, fresh and seriously tasty. For once reward yourself with something nice because you deserve every bit of it!

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RECIPE

INGREDIENTS: (For 2 people)

  • 10 fresh strawberries, roughly chopped
  • 2 large bananas, frozen for atleast 15 minutes and chopped
  • 3/4 cup greek yoghurt (you can use plain yoghurt too)
  • 8 tbsp almond/coconut milk
  • 1/2 tbsp maple syrup (optional)
  • 1/2 tsp vanilla extract (optional)
  • 1 tsp black chia seeds
  • 2 fresh figs, cut lengthwise for garnish
  • 1/4 cup pomegranate
  • 1 kiwi, scooped into balls, for garnish
  • 2 tbsp unsalted pistachios, roughly chopped for garnish (you can also use toasted almonds)

METHOD:

  • Whisk the greek yoghurt using a wire whisk until its smooth.
  • In a blender, blend strawberries, almond milk, yoghurt, frozen and chopped bananas, vanilla extract and maple syrup until its smooth and lump free.
  • Now stir in chia seeds until evenly incorporated.
  • Take a glass/bowl and place quarter of the pomegranate seeds at the bottom and then pour in the smoothie mixture.
  • Garnish with kiwi balls, fresh figs, pistachios, remaining pomegranate and dive in!

Share your favorite smoothie bowl flavors with us on Facebook or Instagram (#plateandpalate)

Keep healthy, eat healthy!

 

Banana Bread

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The aroma of freshly baked Banana Bread is intoxicating. Making breads right from scratch and without any preservatives simply reinvigorates your taste buds. The moistness of the bread, the hint of cinnamon powder and the sweetness of the bananas will make you fall in love with this wonder. When you will be contemplating what to do with those over ripe bananas in your kitchen, this recipe is the best bet.

I love to have this bread loaf on my kitchen counter so that I can munch on this healthy snack cum dessert whenever I wish to. Banana bread is addictive and I bet you cannot satiate your craving with just one slice. My friends and family simply love it. Some have it with their daily dose of cuppa and some have it for a healthy sugar rush.
My guinea pig aka my husband loves this bread making me go back again and again to this recipe. Now that I have a baby, I think making fresh breads at home with bananas will be a great lunchbox and snacking option rather then him resorting to unhealthy fried snacks and chocolates.
So it’s time for you to take out your baking utensils and try your hands in making this easy, no messy Banana Bread recipe.
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RECIPE

INDGREDIENTS: (For 1 loaf in a 9 inch loaf pan)
  • 2 large ripe bananas (or 4 medium/small ripe bananas)
  • 240 gms all purpose flour ( or 120 gms of all purpose flour and 120 gms of whole wheat flour)
  • 150 gms of granulated white sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, lightly beaten
  • 1 teaspoon grounded cinnamon powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup roasted and roughly chopped walnuts (optional)
  • 115 gms unsalted butter, melted and cooled
  • pinch of salt (omit salt if you use salted butter)

METHOD:

  • Preheat the oven to 180 C (i.e.350 F). Spray the bread tin with butter and then dust it with flour.
  • In a bowl combine, all purpose flour (or all purpose flour and whole wheat flour), cinnamon powder, baking powder, baking soda, granulated sugar, salt and walnuts.
  • In another bowl, beat the eggs lightly with a fork.
  • Mash the bananas (I usually mash it with a fork). Combine mashed bananas, eggs, vanilla essence, melted butter.
  • Using a spatula lightly fold in the wet ingredients with the dry ingredients until combined. Do not overwork/ over mix the batter.
  • Pour it in the bread tin and bake for an hour.
  • The bread should be golden brown and a tooth pick inserted should come out clean.
  • Once out of the oven, let the bread cool a bit before you unmould it.
  • You can have the bread as it is or serve it with whipped cream.

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Keep cooking, keep enjoying!