Banana salad with coconut and curry powder

4 – 5 bananas

1 teaspoon (or more) curry powder

1 tablespoon white sugar

1 cup mayonnaise

1/2 cup desiccated coconut

Lemon juice (or Sprite / Sprite Zero / Lemonade)

Pinch of salt 

Peel and slice bananas – squeeze lemon juice over to prevent discoloring.  Mix the mayo with curry powder, salt, coconut and white sugar – taste and adjust if needed.  Pour over sliced bananas and mix carefully.  Refrigerate for few hours for best flavor. 

Recipe adapted from https://oldskoolrecipes.com/curried-banana-salad-recipe/

Photo:  Alma Pretorius

 

Glutenfree Oats Fruit Muffin (peaches)

Makes 6 - 12 muffins, depending on size 

2 ½  cup Jungle Oats / Quaker Oats (not instant)

1 x-large egg

½ cup Apple sauce / Purity Apple*

3/4 cup sugar or 2 tbsp Truvia or stevia powder

1 cup Greek yogurt plain

1 tbsp water

1 ½ tsp baking powder

½ tsp bicarbonate of soda

2 ripe Nectarine peaches, chopped (original recipe used bananas)

 

Preheat oven to 200 oC, spray muffin pans. 

In food processor, blend the oats till fine.  Add all the other ingredients, blend till smooth. 

Pour into muffin pans and bake for 25-30 minutes, or till tester pick comes out clean. 

http://foodiefelisha.blogspot.com/2012/09/healthy-breakfast-oat-muffins-no-flour.html

*Whenever a recipe asks for apple sauce, I buy Purity Apple from the baby aisle - a lot cheaper!!!! 

 

Banana Ice Cream 2 Ingredients

Unbelievably quick and easy soft serve ice cream - using only frozen bananas and milk .... 

 

How to freeze bananas: 

When you’re freezing bananas, they should be so ripe that they’re covered in brown spots.  Peel bananas, slice them and put them in container or Ziploc bag – freeze for 1-2 hours.   (Or just make sure you always have frozen bananas for unexpected guests.)

 

Soft-serve ice cream

Frozen bananas

Cold Milk 

 

Take the frozen bananas out and blend them in the food processor till creamy, continually scraping down the sides, adding cold milk spoon by spoon to help the blending process.   

 

Curry sauce, banana and coconut muffins

Makes 12

 

1 cup self-rising flour

1 cup curry sauce

1 large egg, beaten

½ cup milk

¼ cup oil

12 slices fresh banana

Coconut to roll bananas in

Salt and pepper

 

Preheat oven to 190 oC.  Grease 12 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.) 

Mix the milk, oil, egg and HALF A CUP (1/2 CUP) curry sauce together.  Add the self-rising flour.

Roll each slice of banana in desiccated coconut.  Into each muffin hole, spoon 1 tablespoon of curry-self rising mixture.  Spoon some curry sauce on, place the coconut-covered banana slice on and cover with another spoon of curry-self rising mixture.

Bake for 25 minutes.  Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack.  Enjoy.

Recipe and photo:  Alma Pretorius