healthy recipes with banana
Special diets

Two healthy recipes with banana

Two delicious and healthy recipes with banana from Derval O’Rourke’s new cookbook: The Fit Foodie.

Nutty banana bread

healthy recipes with banana

A slice of this banana bread is delicious with a cup of coffee. Add a scrape of almond butter or hazelnut butter and you’ve got a healthy snack to give you a boost after a workout. The date syrup gives a lovely deep flavour but this recipe also works really well with agave syrup, maple syrup or honey. Nutty Banana Bread is great for stocking up your freezer.

Ingredients
  • 150g wholemeal flour
  • 90g self-raising flour
  • 2 tsp baking powder
  • 60g chopped hazelnuts
  • 4 ripe bananas, mashed
  • 4 tbsp date syrup
  • 4 eggs
  • 140ml natural yoghurt
Method

1. Preheat the oven to 160°C/325°F/gas 3. You will need a 900g (2lb) silicone loaf pan.

2. Sift the flours and baking powder into a medium bowl and add 30g of the hazelnuts. Mix the bananas, date syrup, eggs and natural yoghurt in a large bowl until you have a lumpy batter. Add the dry ingredients to the batter and stir until just combined.

3. Pour the batter into the loaf pan. Sprinkle the remaining hazelnuts on top. Bake for one hour or until a skewer inserted comes out clean. Set aside to cool for 10 minutes, then remove from the loaf pan and leave to cool on a wire rack.

Turkey curry

healthy recipes with banana

Turkey is well suited to curries and it makes a nice change from using chicken. Turkey is a lean meat and a brilliant source of protein – it’s economical too. I love fruit in a curry and I think banana gives a special sweetness and texture in this dish. Of course, you can leave out the banana if you’re not a fruity-curry kind of person. Turkey Curry freezes and reheats really well – and the leftovers taste amazing.

Ingredients

Serves 2

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp medium currypowder
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 500g turkey breast, cubed
  • a thumb-sized piece of fresh ginger, grated
  • 400ml tin of coconut milk
  • 200g tin of chopped tomatoes
  • 2 tbsp ground almonds
  • 1 banana, peeled and sliced

To serve:

  • brown rice
Method

1. Heat the oil in a large pan over a medium heat. Add the onion and spices and cook for five minutes, stirring frequently.

2. Add the turkey and ginger and cook for two minutes. Stir in the coconut milk, tomatoes and almonds. Simmer, uncovered, for 40 minutes. (If you want a thicker sauce, you can cook this for up to 20 minutes longer, stirring frequently.)

3. Just before serving, stir the banana slices into the curry. Ladle the curry into warmed serving bowls and serve with brown rice.

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