Vegan banana, pecan & tahini bites

Looking for a healthy snack recipe? Well, stop right here as these bites are super tasty and so full of good stuff: protein (growth development, muscle building, bone mass), fibre (healthy gut microbiome), zinc (immunity), B1 thiamine (energy production), manganese & phosphorus (bone health)!

They’re really quick to prep and will keep in an airtight container for up to a week, although they will go a little crumbly after a few days, (if they last that long), but they’re great on top of natural yoghurt! If you’re making them for kids to take to school then leave out the pecans or switch for pumpkin, sunflower or flaxseeds, but do check your school’s policy on allergens first.

Ingredients

• 60g pecan nuts

• 4 tbsp coconut oil, melted

• 1 large banana 150g

• 6 tbsp tahini

• 4 tbsp maple syrup 

• 250g oats

• Pinch of sea salt

Method 

• Preheat the oven to 180ºc and line a 20x20cm tin with baking parchment. Scrunch it up into a ball and then it will mould into the tin more easily.  

• Spread the pecans out on a baking tray and toast in the oven for 5-6 minutes. Set aside to cool. 

• Melt the coconut oil in a pan on the hob or a bowl in the microwave for a minute. 

• Mash the banana in a large bowl, then mix in the tahini, maple syrup and coconut oil. Stir well and then weigh the oats in the same bowl. Mix together well. 

• Break up the pecans with your fingers or chop roughly and stir into the mix. 

• Scrape into the lined tin and bake for 20-25 minutes until starting to brown on top. 

• Cool completely before cutting up. 

Hazelnut & banana smoothie

Breakfast today! But this smoothie would also work really well as a healthy mid-afternoon energy boost or post-gym with a spoon of protein powder added. I would probably use whey protein as it has a neutral taste, but if you want to keep the smoothie vegan then use pea protein - it does have a distinct taste though which will change the overall flavour if you use too much!

Ingredients

Serves 2

• 400ml hazelnut milk

• 160g banana, frozen

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• 2 tbsp oats

• 1 tbsp maple syrup, optional

Method

• Blitz!

Strawberry and banana 'nice' cream

The sun is back and this is a lovely quick way to make homemade ‘ice-cream’. It’s actually a vegan alternative that’s like half sorbet and half ice cream. It’s basically frozen puréed fruit, but it tastes like you’ve made WAY more effort. My kids love it and as a bonus it’s actually really healthy because there’s no added sugar - or anything for that matter! However you might notice that I’ve drizzled some honey on one of the photos as it tastes lovely if you fancy something a bit sweeter.

Read on for the shortest ingredients list ever!!

Ingredients

Makes 1 large tub, serves approx 6-8

• 450g frozen strawberries

• 450g frozen banana

Method

• Put all the fruit into a large food processor.

• Blitz for 30 seconds and then scrape down the sides. Repeat until smooth (or the texture you prefer - can be rougher with small bits of fruit). You’ll need to repeat a few times to incorporate all the fruit.

• Scrape into a large tub and freeze for 2-3 hours until firm.

• You might need to take out of the freezer about 30 minutes before serving, depending on how firm you want it to be.

Spinach, banana & hemp smoothie

Great for breakfast for an afternoon energy boost!

Ingredients

Serves 1

• ½ banana

• 50g spinach

• 200ml nut milk or organic whole

• ½ tbsp hemp protein powder

• 1 tsp honey or maple syrup, optional

Method

• Blitz!

Banana, almond, raisin & spelt loaf

This is a great loaf to make for quick breakfasts or healthier afternoon treats as it’s sweet, but not too sweet and has plenty of nutrients in the fruit, almonds and spelt to give you energy. Yes there’s sugar, but it’s definitely packing more goodness than your average sponge! I love this kind of cake as it’s full of interesting flavours and textures, plus there’s nutritional value in it without compromising on taste - win/win! It’s delicious, let me know if you give it a go.

Ingredients

• 150g almonds

• 150g spelt flour

• 125g ground almonds

• 1 tsp bicarbonate of soda

• 1 ½ tsp baking powder

• 300g banana

• 250g golden caster sugar

• 3 eggs

• 140ml yoghurt

• 70ml rapeseed oil

• 1 tsp vanilla essence

• 80g sultanas

Method

• Preheat the oven to 170ºc and line a 2lb loaf tin - I use these liners.

• Spread the almonds on a baking tray and roast in the oven for 6-7 minutes. Set aside to cool and then chop roughly.

• Mix the flour, ground almonds, bicarbonate of soda and baking powder together in a medium sized bowl.

• Put the bananas into the bowl of a mixer and beat for a minute or so until mashed. You can do this with a fork if you don’t have a mixer.

• Add the sugar, eggs, yoghurt, rapeseed oil and vanilla, mixing well.

• Gradually add the flour etc to the bowl using a large serving spoon, or just tip in slowly.

• Beat with the mixer briefly until the ingredients are just combined, then fold in the almonds and sultanas. I usually turn the mixer on low briefly to do this, it will bump about a bit though!

• Pour the mixture into the prepared tin and bake in the oven for 1hr 10 minutes and then check with a skewer. It should come out clean when the cake is cooked, if not put back in for a further 5 minutes, check and then repeat once more. It should be cooked through by 1hr 20 minutes, but remove sooner if a skewer taken from the middle of the cake is clean.

banana & sunflower muffins

I baked these yesterday as I’m trying to make my daughter’s lunchbox a bit more interesting, but to be honest I’ve eaten more of them than her so far!! They’re basically banana bread in bun form and this is something I struggle to resist! But although they’re a ‘treat’, the sunflower seeds, oats and obviously banana mean they have a decent nutritional content, making them a healthier snack for you or your kids to eat. Always a bonus in my book!

Anyway, it’s a good idea to freeze a few before they get scoffed, so you have some in stock for lunchboxes. Pop a frozen muffin in their pack up and it’ll be defrosted by the lunchtime, so they’re great for those days when your cupboard is empty.

But if you fancy some yourself, then they’re really good for breakfast as they’re sweet, but not too sweet or you might save one as a treat with a cuppa in the afternoon. I’ve just had my second!!

Ingredients

Makes 12 muffins

• 30g sunflower seeds

• 125g soft light brown sugar

• 200g plain flour

• 50g rolled oats, plus ½ tbsp for topping

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 200g banana

• 150ml plain yoghurt

• 50ml rapeseed oil

• 2 eggs

• 1 tsp vanilla essence

Method

• Preheat the oven to 180ºc.

• Prepare the muffin tin by putting in paper cups or grease lightly with butter or a spray oil.

• Put the sunflower seeds on a baking tray and toast for 6 minutes in the oven. Set to one side.

• Weigh all the dry ingredients in a large mixing bowl: sugar, flour, oats, bicarbonate of soda and baking powder.

• Put the bananas into the bowl of a mixer and beat for a minute or so until mashed. You can do this with a fork if you don’t have a mixer.

• Add the rest of the wet ingredients to the banana: yoghurt, oil, eggs and vanilla. Mix well.

• Add 20g sunflower seeds to the dry ingredients, stir and then gradually add to the banana mix.

• Beat with the mixer briefly until the ingredients are just combined, don’t over do it or you’ll develop the gluten and have tough muffins. No one wants tough muffins.

• Put about 2 big tbsp of the mix into each cup and then sprinkle with a pinch of oats and the rest of the sunflower seeds.

• Bake in the oven for 25-30 minutes.

tip

• As with most muffins, the paper will stick to them a bit if you eat them warm, but if you can’t wait don’t worry about it, just scrape the casings!

Energising strawberry smoothie

I know I always say it, but this is my new favourite breakfast smoothie!! I probably should say, this is my latest smoothie obsession…. loving the strawberry for a change as I haven’t had any in the freezer for a while.

By the way, I always use frozen fruit in smoothies as it naturally chills the drink and is way cheaper than buying fresh. I also freeze all my brown bananas that no one will touch, so they don’t ever get wasted anymore. I added a medjool date for a little sweetness, but this is optional if you want a lower sugar drink. Personally I think it brings out the flavour of the strawberries though, so my advice is - chuck it in! Also, I always use plant milk in my smoothies, but you switch for cow’s if that’s what you have in or you prefer the taste. The same goes for all my smoothie recipes.

Anyway, hope you enjoy, it made me feel all cheery and spring-like today, along with my new green hoodie!

Ingredients

Serves 2

• 160g frozen strawberries

• 60g frozen banana

• 1 tbsp chia seeds

• 420ml nut milk or organic whole

• 1 medjool date, optional

• 1 tbsp ground flaxseed, optional

Method

• Blitz really well, especially if you’re adding the date.

Banana & peanut butter smoothie

I love this kind of combination for breakfast - creamy bananas and nuts are where I’m at in the morning! This smoothie tastes really good and is full of protein so it keeps you going all morning.

Ingredients

Serves 2

• 100g banana (about 1 whole / frozen if possible)

• 1 tbsp peanut butter

• 1 tbsp chia seeds

• 250ml nut milk or organic whole

• 1 medjool date, optional

method

• Blitz!

tip

• Switch the Oatly for any plant milk or cow’s if you prefer.

American-style pancakes with peanut butter & banana

I always make pancakes using a one-cup recipe, as it’s easy to remember and pretty much failsafe. It’s best to use US measuring cups, but if not you could use a teacup, a small mug or weighing scales.

As well as these small, fluffy American-style pancakes, you can also make larger, thin French-style crêpes using this recipe (see below). The American-style just have an extra stage and use one more bowl, but once you’re used to doing it, it’s no big deal.

We loved this combo of peanut butter and banana with a few crunchy pumpkin seeds, but feel free to swap for any of the following: fresh berries, fruit compote, maple, honey, sugar & lemon, jam, Nutella (kid fave), chocolate chips or yoghurt.

Ingredients

Makes 8-10 small pancakes

• 1 cup (140g) plain flour

• 1 cup (240ml) milk (cow’s or plant)

• 1 large egg

• 1 tsp baking powder

• Small handful of pumpkin seeds

• 3-4 tbsp peanut butter

• 2 tbsp runny honey or maple syrup

• 1 banana, sliced

method

• Weigh out the flour into a large mixing bowl.

• Pour the milk into the flour.

• Then separate the egg: yolk goes in with the flour and white in a separate medium sized bowl.

• This is the extra stage: whisk the egg white into soft peaks (see photo), which takes about 1 minute on high - I use the whisk attachment on my hand blender.

• Add the baking powder to the flour mix and whisk briefly to combine.

• Then gently fold the egg whites into the flour, so you don’t knock all the air out.

• Melt the peanut butter and honey or maple in the microwave for approx 20 seconds, stir well.

• Heat ½ tbsp olive oil in a large frying pan and then start cooking the first 2-3 pancakes.

• I use a ladle to measure out the mix, the pancakes should be approx 12cm across.

• Cook the first side until you see air bubbles form on the uncooked surface, this should take about 1 minute on a medium heat. Then turn for another minute.

• Add a little more oil for each batch and toast the pumpkin seeds in a corner of the pan while the pancakes cook.

• Serve with slices of banana, a spoon of peanut butter and a few pumpkin seeds.

tip

• If you want to serve all the pancakes together, preheat the oven to 50ºc and store them on a baking tray or plate until you’ve finished cooking.

• To make crêpes: whisk the flour, milk and eggs together and you’re ready to go.
  

Banana, sultana & sunflower bites

I always struggle to find a nut-free snack to give my daughter to take to school for break as most cereal contain nuts and they’re banned! There’s only one brand that she can take in, so obviously she’s pretty sick of them now! So I thought I’d try make a bar that is vaguely healthy, but not too healthy…I’ll let you know the verdict!

Ingredients

• 100g coconut oil

• 3 ripe bananas

• 2 tbsp honey

• 250g porridge oats

• 100g sultanas

• 100g toasted sunflower seeds

Method

• Preheat the oven to 180ºc.

• Toast the sunflower seeds for 6-7 minutes, until starting to lightly brown.

• Line a 20 x 20cm baking tin with baking parchment.

• Melt the coconut oil in a small pan, or in the microwave

• Mash the bananas in a large bowl, or use a mixer and blitz for a minute or so.

• Add the honey and mix well.

• Now add the rest of the ingredients and mx until combined.

• Slide the tin into the oven and bake for 20-25 minutes until golden brown around the edges.

• Cool and then cut into squares. I used a bread knife to get clean starting lines.

Mango, kale & ginger smoothie

This is a lovely fresh tasting smoothie that’s full of nutrients and is a real energy boost. It’s the perfect antidote to winter comfort food or refreshing on a summer’s day! God I can’t wait for a summer’s day!!!

Ingredients

Serves 2

• 120g frozen mango

• 60g frozen banana

• 30g kale

• 2 slices ginger

• 200ml water

method

• Blitz all the ingredients in a smoothie maker!

Tip

• Use frozen fruit if you can as it’s cheaper and means your drink will be chilled without adding ice.

• Don’t waste bananas that are going brown, freeze them and use in smoothies.

Almond & oat protein smoothie

This is a protein packed smoothie that I’m loving at the moment. I use unflavoured pea or organic whey protein.

If you have a flavoured powder it will obviously change the balance of the smoothie, but even if it doesn’t taste like mine, you’ll still get the same nutritional benefit.

Ingredients

Serves 2

• 250g banana (frozen ideally)

• 2 tbsp almond butter (or any nut butter you prefer)

• 2 tsp pea protein powder

• 2 tbsp oats

• 1/2 tbsp maple syrup (or honey)

• 400ml nut milk or organic whole

Method

• Blitz really well as the oats take a bit longer to break down

Blueberry breakfast smoothie

If anything is going to power you through the morning it’s this smoothie! It’s loaded with vitamin C, B6 & 12, potassium, Omega 3, fiber and protein making it a super healthy start to the day.

I hope you like it as much as I do; this is one of my favourite smoothies that I’ve made recently!

Ingredients

Serves 2 

• 200g blueberries

• 80g banana

• 1 tbsp chia

• 1 tbsp flaxseeds

• 1 heaped tbsp oats

• 350ml nut milk or organic whole

Method

• Blitz!

Banana & almond protein smoothie

This is one of my favourite breakfast smoothies, it’s quick, easy and the perfect if you need breakfast on the go or before exercise. I often make one on a Saturday or Sunday morning to keep me going until brunch as it’s just the right amount of energy I need to do a workout without feeling too full.

Ingredients

• 250ml nut milk or organic whole

• 1/2 banana (70g)

• 1 tbsp chia seeds 

• 1 tbsp almond (or any nut) butter

Tip

• If you’re using a plant milk, check the label to make sure there are only two ingredients in it: nuts and water! Many contain hidden emulsifiers, preservatives, seed oils and sugar.

Desert Island Disco smoothie

This is a lovely tropical blend that’s great for breakfast or a mid-morning boost! I always try to use frozen fruit for smoothies as it means you don’t have to add ice.

Ingredients

Serves 1

• 70g mango

• 40g banana

• 1 tbsp oats

• 200ml coconut drink (my favourite is Rude Health)

Method

• Add to the blender and blitz well

Banana & pecan bread

I know this isn’t my recipe, but it’s shared quite widely online so I hope Mr Ottolenghi won’t mind me posting this, especially as I can say nothing but good things about it! This is literally the most delicious banana bread ever and it's so easy to make. I made it one Friday evening (yeah my life is that exciting these days), so we could eat it for breakfast the next day. It's absolutely amazing with honey and tahini as suggested in the recipe which you can find in Plenty More.

Ingredients

• 150g Pecans

• 300g mashed banana

• 275g soft light brown sugar

• 3 medium eggs, lightly beaten

• 140ml milk

• 70ml sunflower oil

• 275g plain flour

• 1 tsp bicarbonate of soda

• 1 ½ tsp baking powder

• ½ teaspoon salt

To serve:

• Tahini

• Honey

Method

• Preheat the oven to 170ºc. Grease and line a 900g (2lb) loaf tin with baking paper.

• Spread the pecans out on a baking sheet and put in the oven for 6 minutes. When they’re done, take them out and roughly chop.

• In a bowl, sift together the flour, bicarbonate of soda and baking powder, then set aside. In a jug, combine the milk, oil and salt and also set aside.

• Put the whole bananas in a mixing bowl and if you have a stand mixer set on medium speed and this will mash them - easier than by hand. Add the sugar, egg and combine. Slowly add the milk and oil whilst continuing to mix, making sure all the ingredients are well combined. Then, add the flour mixture, continuing to blend on a medium speed for a couple of minutes. Finally, stir through the pecans before pouring the mixture into your prepared tin.

• Place the tin on the middle shelf of your oven and cook for 1 hour 10 minutes.

• When cooked, remove and leave in the tin for 10 minutes, then turn out onto a wire rack to cool.Once cooled, slice the banana bread, spread the butter on one side and put it under the grill until lightly toasted.

• Spread with tahini, drizzle with honey and sprinkle with salt.

• Note - this bread is lovely without doing anything to it, so if you want it plain then go for it.

Tip

Remove the top shelf in your oven as this cake rises a lot.

Blueberry, coconut & maca smoothie

I love this smoothie. Super quick and easy to prepare too, but I appreciate not everyone has raw maca powder in their cupboard, but it’s pretty easy to find these days, even Aldi stocks it! You could always leave it out though, the smoothie would still taste great.

Maca is an ancient Peruvian root crop from the radish family, which has a malty, slightly caramel-like taste. It's a great supplement to add to your smoothies or porridge as it won't change the original flavour too much. Maca is well worth having in stock as it's high in antioxidants, nutrients such as Vitamins B1 & 2, calcium and iron, and energy-boosting compounds called macamides and macaenes. It is called Peruvian 'ginseng' as it is said to improve energy levels and help to restore hormone imbalances.

Ingredients

Serves 1

• ½ frozen banana

• 1 handful frozen blueberries

• 250ml coconut milk drink

• 1 tsp maca powder

Method

• Just put the ingredients in a blender and blitz!

Tip

• I keep a stock of frozen fruit in my freezer for smoothies as it's so much better than adding ice, which waters the flavour down. When I find bananas in the fruit bowl that are going a bit too brown, I peel them and add to my freezer bag.

• The coconut milk drink I prefer is made by Rude Health - it doesn't contain any additives or thickeners, unlike other brands, just coconut milk, rice and water.