banana Archives - Feast of Plants https://feastofplants.com/tag/banana/ An exploration of plant based and gluten free food that tastes as good as it looks! Tue, 12 Jan 2021 14:26:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/feastofplants.com/wp-content/uploads/2020/05/cropped-fop-favicon.png?fit=32%2C32&ssl=1 banana Archives - Feast of Plants https://feastofplants.com/tag/banana/ 32 32 179099648 Banana Ketchup (Vegan & Gluten Free) https://feastofplants.com/banana-ketchup-vegan-gluten-free/ Wed, 13 Jan 2021 14:00:56 +0000 https://feastofplants.com/?p=1008 This is going to be a but of a controversial post today, I know. As I’m sure everyone did, we bought more than we could ever eat over Christmas. Now I’m trying to work through the excess before everything goes off. One of the things that just didn’t get eaten over the festive season were bananas. After all the lockdown banana bread last year I don’t think I could handle yet another batch. So instead I’ve taken a look the culinary habits of Asia for inspiration and gone for Banana Ketchup! Now I know, this is a little odd. Kenny turned his nose up at it without even trying it and it looks a little strange but it’s just so tasty! A little bit fruity, a little bit spicy with a bit of a bite and totally unexpected. More than that, it’s incredibly easy to make and a perfect solution to those old mushy bananas. There are other, more complicated recipes out there for this, with tomatoes, onions that have been rendered down, even some with alcohol. This is meant to be a very simple, easy version but if you like this, then take a look at the more complicated versions and have a play! Use anywhere you’d normally use mango chutney, toss on to a curry, liven up  a sandwich, or make your breakfast that bit more exciting. Enjoy! Makes: 500ml jar of Ketchup for all your saucy needs Ingredients 4 Brown Bananas 4 Large Garlic Cloves, Peeled & minced 100g Brown Sugar 100ml Vinegar (half red wine vinegar & half white wine vinegar is my favourite but use what you have) 1/2 tsp Ground Cumin 1 tsp Ground Coriander 1/2 tsp onion powder 1/2 tsp Turmeric 1/2 tsp Crushed Chillies 1/2 tsp Cayenne 1 Tbsp Black Mustard Seeds 1 Tsp Nigella Seeds 1/4 cup Fresh Coriander, finely diced Salt & Pepper, to taste Directions Peel the bananas and mash up. I have a pan safe masher so  just mushed mine up in the pan. Less washing up – score! Put the fresh coriander to one side and place all your ingredients into a medium pan. Bring up to a  simmer on a medium to high heat before turning down to low. Simmer gently for 30 – 45 minutes, or until reduced by half and nicely thickened. Stir through the coriander and cook just until it starts to wilt before removing from the heat. Tip into a clean jar and store in the fridge – it should keep for about 1 – 2 weeks. Notes Allergy Notes; This recipe is naturally vegan, nut free, gluten free and soy free! If you have any issues with the ingredients on this list let me know and I can suggest substitutions. 

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]]> 1008 Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free) https://feastofplants.com/banana-and-apple-muffins-with-crunchy-cinnamon-top-vegan-gluten-free/ Fri, 07 Aug 2020 12:00:26 +0000 https://feastofplants.com/?p=723 I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I know this isn’t the healthiest breakfast choice but they’ve got oats in them, that means they’ve got to be healthy right? Technically, the crunch topping is entirely optional. The muffins will still be tasty if you decide against it but I’d strongly suggest you don’t skip it. The contrasting texture this adds is really quite tasty and it doesn’t take long to prepare. Believe me, if I can do it first thing in the morning, you can do it anytime! Enjoy it and let me know what you think! Makes: 12 Muffins Ingredients For the Muffin: 300g Mashed Ripe Bananas (roughly 3 bananas) 100ml Rapeseed Oil (Canola Oil for our american visitors) 3 Tbsp Plant Based Milk 250g Brown Sugar 120g Sorghum Flour* 60g Tapioca Starch 1 Tbsp Oat Bran 1 Tbsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Xanthan Gum 1/2 tsp Salt 2 tsp Vanilla Extract 1 Tbsp Ground Cinnamon 1/2 tsp Nutmeg 1/2 tsp Ground Ginger 3 Small Apples, Peeled & Diced Flour for dusting For the Cinnamon Crunch Topping: 5 Tbsp Gluten Free Flour 1 Tbsp Rolled Oats 1/2 Tbsp Cinnamon 3 Tbsp Brown Sugar 30g Vegan Butter Directions Preheat your oven to 200C (180C fan/400F). Prepare a muffin tin with liners and set to one side – with no eggs and only chemical leaveners in this recipe you need to be ready to get this into the oven as quickly as possible. To make the crumb topping, rub all the ingredients together till well mixed and you have lots of little lumps. Put to one side. Place all the muffin ingredients together in a bowl and beat until only just combined. Liberally toss your diced apples with flour. When completed coated, lightly fold into the muffin mix. Scoop the muffin mix into your prepared tin, making sure each liner is no more than half full. Finally top each muffin with the crunch topping, making sure to distribute evenly between each one. Place into the oven and bake between 45 to 30 minutes, or until a toothpick inserted into the centre comes out with no more than a few crumbs attached. Remove from the oven and transfer to a wire rack to cool. Enjoy! Notes This an incredibly easy recipe. If your bananas are ripe enough you can use the mixer the mash them, just put them in the bowl and allow to beaters to beat the bananas into submission. *This is one of the flours I always have to hand as it’s a key part of the Gluten Free Flour mix I make. If you don’t have any you can substitute brown rice flour. In a pinch you can also try taking out both the sorghum flour and the tapioca starch and substituting 180g of a store bought gluten free flour mix. It won’t give you the same texture but it’ll do in a pinch. Allergy Notes; This recipe is very allergy friendly as it’s gluten free, vegan, nut free, and soy free. 

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