Banana, banana! Bananas! This trio of delights beats Banoffie pie any day of the week. Bananas are the Don Corleon’s of the fruit family.
They travel easily, you’re only one peel away from total freshness, they’re soothing on the taste buds and mellow yellow in hue. Ooh, I love bananas.
Everyone seems to like them, what’s not to like? While an orange oozes its scent, spritzing it’s zing, bananas are brilliantly subtle, softly they peak, teasing one toward a flavour fandango, tripping sweetness along the palette and leaving a feeling of contentedness. It’s no wonder the King Kong favours them too, they boost serotonin and second to coffee, bananas are our biggest source of antioxidants;-)
with desserts 3 is the magic number. Think texture combinations and contrasts. I often scatter nuts, seeds or toasted oats for texture and goodness, or make syrup to wash things down. Experiment – surprise yourself. Have fun in the kitchen with friends.
Mascarpone, mixed with lemongrass, lifts this bejeweled dessert to Himalayan heights. The Banana kookies, sumptuously sweetened by the lovely addition of coconut oil, which is available from most health food shops (if you can’t find it, butter is fine) and finally the gorgeous chamomile syrup for even more Banana bliss! If you’re making this in advance, keep the Lemongrass mascarpone in the fridge and transfer to the freezer around 30 minutes before serving. A friend who tried this said it reminded her of Singapore, wherever it brings you, may it rock you into a melodious calm and brighten up your day.
Bad Boy Bananas
For the Lemongrass Mascarpone
Lemon grass, crushed 1 tsp
Limes 2 juice
Sweet freedom 1 tbsp
For the chamomile bananas
Dried bananas 100g
Chamomile tea 400 ml
Sweet freedom 1 tbsp
|A great healthy alternative to butter
For the Banana Kookies
Rice flour 60g
Porridge oats 60g
Baking powder 1tsp
Banana 30g, mashed
Sweet freedom 30g
Coconut oil or Butter 60g
COMBINE lemongrass, lime juice, sweet freedom and mascarpone together and pop in the freezer.
PRE-HEAT oven to 350F 180’/ gas 4.
MIX rice flour, oats, baking powder and banana in a bowl.
MELT coconut oil or butter and sweet freedom in a small saucepan.
POUR into bowl and mix everything well with a wooden spoon.
SPOON dollops of the mixture onto a non-stick baking tray.
SHAPE into size of your choice.
BAKE for 10-12 minutes.
BOIL kettle and make some strong chamomile tea, pour in a small saucepan.
ADD dried banana and sweet freedom, simmer for 10 minutes.
REMOVE banana cookies from oven and leave to cool on tray for five minutes.
SERVE scoops of chilled lemongrass mascarpone with a few biscuits and the deluxe chamomile bananas drizzled over.
FRUIT feels good♡