Today marks the start of the Chinese New Year celebrations and with it, the Dawning of the Planet of the Apes.
Okay, I know that’s not strictly true – I’m clubbing all non-human primates together here but it sounded better!
It’s actually the Year of the Monkey: The ninth sign of the Chinese Zodiac.
If you were born in 1944, 1956, 1968, 1980, 1992, 2004 or within the last month (you’re a VERY advanced reader if you fall into the latter…) then you may display the characteristics of the monkey: Quick-witted, intelligent, curious and innovative.
Personally, I’m a dragon. More specifically, a fire dragon. No wonder I’m Team Targaryen!
Anywho, for today’s Monday Munchies, I thought I’d share some healthy recipes that monkeys would want to nibble on. Because everybody knows, monkeys love bananas!
The main recipe is a firm, comfort food favourite: Banana bread. This simple, healthy concoction has been made dairy-free and can easily be adapted to be without gluten or completely vegan.
Eat if for breakfast, lunch or with an afternoon cuppa. Anytime is wonderful and toasted with some peanut butter is even better!
And whilst we’re on a banana vibe, why not check out a healthy breakfast alternative with my Bana-NOM-lette! Yes, it’s an ‘omelette’ made with this potassium packed fruit.
Just remember, before baking with bananas, make sure you remove the ends. Don’t know what I’m talking about? Read my Banana Cray-Cray and all will makes sense. Actually, maybe it won’t…
Enjoy and here’s to a prosperous Year of the Monkey!
WHAT YOU’LL NEED:
- 2 – 3 medium bananas, mashed.
- 1/2 cup runny honey.
- 1/2 cup extra virgin olive oil or coconut oil.
- 1/4 milk or water. (Also works with dairy-free alternatives).
- 1 and 3/4 cups of wholemeal / white plain flour.
- 2 eggs.
- 1/2 cup of additions (I used dark choc chunks and raisins in equal parts).
- 1 tsp baking soda.
- 1 tsp vanilla extract.
- 1/2 tsp salt.
- 1/2 tsp cinnamon.
Pre-heat oven to Gas Mark 4. Whisk together oil and honey then beat in eggs.
Add milk and mashed bananas, whisking well. Next, mix in your baking soda, salt, cinnamon and vanilla extract.
Add the flour, folding in with a wooden spoon. Finally, mix in any additions. Don’t be tempted to over mix – lumps add to the wholesome texture!
Pour mixture into a greased, lined loaf tin (9×5 inches) then sprinkle over some more cinnamon (optional).
Bake for 55 minutes until a skewer comes out clean from the centre. Allow to cool in the tin for about 10 minutes then cool further on a wire rack (30 minutes).
This will keep in a tin for 2-3 days or longer (5-7 days) in the fridge. Alternatively, the loaf can be frozen for up to a month.
Image Credits: Pinterest, giphy.com and my own 🙂