We share below a simple way of making banana fritters, in the style of pancakes. Just be sure to use ripe bananas [overripe ones are better], they will be sweet, mushy and you will need less sugar. Anytime I have overripe bananas that are too mushy to eat, I just make these fritters or a green smoothie. These fritters are made in a pan using very little oil just enough to grease the pan. You can use ghee if you are not a vegan.

Ingredients

• Overripe bananas 2
• Wheatflour / Jowar flour/ Rice flour 2 – 3 tbsp
• Sugar/ jaggery 1 tbsp [you may add more or skip this]
• Cardamom powder, a pinch
• Nutmeg powder, a pinch
• Oil/ Ghee for greasing the pan

Method

1. Peel the bananas and mash them in a bowl, with a fork. Then add all the other ingredients and mix well.
2. Heat the pan and grease with oil or ghee.
3. Spoon the batter on the pan and form fritters.
4. Cover and let it cook on medium flame. Flip and cook the other side.
5. Serve hot

Tips

• If the fritters are sticking to the pan or not forming well, add a little more flour to the batter.
• You may also add some vanilla essence and chopped almonds to the batter.
• You could also skip the sugar/jaggery and while serving drizzle the fritters with honey instead.

The post Healthy and delicious vegan banana fritters (not deep fried) appeared first on Complete Wellbeing.

Makes 12

Ingredients

• 200g whole wheat flour
• 50g plain flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon powder
• 25g brown sugar
• Pinch of salt
• 150g blueberries
• 2 large overripe bananas
• 3 tbsp honey
• 3 tbsp coconut oil [vegetable or rapeseed oil will also do]
• 1 egg, beaten
• 185ml buttermilk

Preparation method

1. Preheat the oven to 180°C and line a muffin tray with paper cases.
2. Prepare the dry ingredients by sifting together the whole wheat flour, plain flour, baking soda, baking powder, cinnamon powder, sugar and salt.
3. Add the blueberries and mix well so they are all coated in flour.
4. Mash the bananas and mix with the honey, coconut oil, beaten egg and buttermilk.
5. Make a well in the middle of the dry ingredients and pour in the wet ingredients.
6. Quickly mix them together, folding them well until just combined. It’s OK if there are traces of flour, as an under-mixed batter makes a lighter muffin.
7. Fill the paper cases and bake in the oven for 20 minutes.

The post How about these blueberry banana muffins for breakfast? appeared first on Complete Wellbeing.

[Note: Ovens and flours vary, and altitude can affect the baking.] Instead of beets and zucchini, grated apples and carrots can be used.

Ingredients

• 1 ½ cups all purpose flour
• ¼ cup flax meal
• 1 tsp baking soda
• 1 cup brown sugar
• ¼ cup grated raw beets
• ¼ cup grated raw zucchini
• 1 ½ cups squishy mashed bananas
• ½ cup canola oil or vegetable oil
• 2 tsp vanilla essence

Preparation method

1. Preheat the oven to 375°F
2. Combine the bottom six ingredients in a bowl and stir into a wet mixture, keep aside
3. Combine the first three dry ingredients in a separate bowl, sifting the flour first, stir well
4. To the wet ingredients mixture, add in the dry ingredients mixture; stir gently to form a smooth batter
5. Grease a loaf pan, pour the batter, and cover with aluminium foil
6. Bake in 375°F oven for about an hour till a toothpick inserted in the centre comes out clean
7. Remove from oven, allow to rest a few minutes and cool on a wire rack before slicing and serving.

The post Banana bread with flaxseed and beetroot appeared first on Complete Wellbeing.

These muffins are eggless and do not have any butter. To make them healthier, you can replace all-purpose flour with wholewheat flour as well. They can be eaten as dessert, snack or even a quick breakfast.

Use very ripe papayas and bananas in this recipe for best results. Mash the fruits well with a fork or puree in a blender before using in the recipe.

Makes 12 muffins

Ingredients

• 1½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup papaya [very ripe, mashed or pureed]
• ¾ cup banana [very ripe, mashed or pureed]
• ¾ cup sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ⅓ cup coconut flakes; a little extra for topping

Preparation method

1. Pre-heat the oven to 375⁰F or 190⁰C. Line a 12-cup cupcake pan with paper liners. Set aside.
2. Take the flour, baking powder, baking soda and salt in a bowl. Whisk well to combine. Set aside.
3. In a medium bowl, combine the mashed papaya, banana, sugar, oil and vanilla extract. Whisk well to combine.
4. Tip in the dry ingredients and mix till just combined. Gently fold in ⅓ cup of coconut flakes.
5. Scoop batter into the prepared cupcake pan. Top each portion with some coconut flakes. Gently tap the pan on the counter-top to level the batter and get rid of any air bubbles.
6. Bake for 20 minutes or till a toothpick inserted in a muffin comes out clean. Remove from oven and cool in pan for five minutes. Transfer muffins to a wire rack to cool completely. Store in an airtight container at room temperature for a day or upto 3 – 4 days in the fridge.

This recipe was first published in the February 2016 issue of Complete Wellbeing.

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