Banana Custard & Cream Pudding POTs

Image Leave a comment 08/02/2021 the wee caledonian cook

In our house a Sunday is the only day we have a pudding after dinner and as we were having a filling stew today, I opted for something a little lighter. This was not only super tasty but really light and lower in calories as I used low fat versions. If you love banana’s and custard you will like this. It is also so quick to make, just 10 minutes to prepare with 30 minutes chilling time.

Serves 4

2 Bananas (keep a few slices to serve)

1 x 400g Tin of Low Fat Custard

1 x 150ml Double Light Cream

1 Tsp Vanilla Essence

2 Flake’s

Empty custard into a large mixing bowl and chill in the fridge for 30 minutes.
Mash the bananas with a fork and add to the custard, crumble in 1 1/2 of flake and mix through to combine
Add 1 tsp vanilla essence to the cream and whisk up until thick, gently fold cream into the custard mix.
Spoon custard into serving dishes and top with a couple slices of banana and crumbled flake.
Serve immediately.

Note: If you have custard powder, put 2 tbsp of powder and 2 tbsp of caster sugar into a pan, add a little milk and stir to a paste, add the remaining milk (about 400ml) and bring to a gentle boil, stir continually until custard thickens. Remove from heat, place a piece of cling film over custard to prevent a skin forming and allow to cool then proceed as above.

Banana, Peanut Butter & Oat Choc Chip Muffins

Image Leave a comment 09/02/2020 the wee caledonian cook

Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.

A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.

A great grab & go breakfast option or simply a little snack in between meals.

Makes 12

200g Scottish Oats

60g Peanut Butter

2 small bananas, mashed

1 egg

3 tbsp Maple Syrup

120ml milk

1/2 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

1 tsp vanilla extract

3 Dark Chocolate squares, chopped (or you can used choc chips)

Preheat your oven on fan to 175 deg and grease a muffin tin.
Put ALL ingredients into a bowl or mixer bowl and combine together.
Pour into muffin tin, filling approx 3/4 way.
Bake for about 25 minutes or until a knife comes out clean and muffins are set.
Remove and allow to cool for a few minutes. If freezing allow to cool completely.
Best served slightly warm. Yum!

Oat & Banana Pancakes

Image Leave a comment 05/04/2019 the wee caledonian cook

Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.

My first time at oat & banana and they were pretty tasty.

Makes 4-6

30ml milk

1 egg separated

1 small banana

30g scotts porridge oats

1 tsp baking powder

1 tsp vanilla extract

Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.

Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
Serve.

Banana Omelette

Image Leave a comment 26/11/2018 the wee caledonian cook

I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.

Makes 1

3 eggs – whisked

1 banana – sliced

1 tsp olive oil

1 tsp cinnamon

Salt & pepper to season

Heat the oil in a pan on medium heat
Place the sliced banana in the pan and cook for a couple of mins until soft.
Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
Cook for a further minute and serve.

Yummy!

Rye & Oat Banana Blueberry Muffins

Image 1 Comment 03/10/2018 the wee caledonian cook

After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

Preheat oven to 160 deg fan. Line muffin tin wth cases.
Mix flour, sugar, baking powder, salt and oats in a bowl
In a separate bowl mix egg, banana, vanilla, butter together
Pour wet ingredients into dry ingredients and mix together then add blueberries.
Bake for about 18-20 minutes. Remove and allow to cool.

Devour!

Chocolate & Banana Marble Bread

Image 1 Comment 26/03/2017 the wee caledonian cook

First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!

125g butter

150g light brown sugar

2 eggs

2 ripe bananas

1 tsp vanilla essence

200 g self raising flour

2 tbsp. baking powder

1/2 tsp bicarb soda

pinch of salt

2 tsp cinnamon

2 tbsp. cocoa powder

1. Preheat oven to 170 deg.

2. Line a baking tin with greaseproof paper

3. Place butter and sugar in a large bowl and mix together until smooth and fluffy

4. Add the eggs, one at a time, whisking well.

5. Mash the banana and add with the vanilla essence and mix

6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.

7. Pour half the mixture into another bowl and mix through the cocoa powder

8. Spoon both mixtures into the baking tin alternating between each so you have layers.

9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.

Chocolate Banana Cupcakes

Image Leave a comment 19/03/2017 the wee caledonian cook

Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cupcakes it was. So yummy! My decoration is in need of some practise though…lol!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.

I made some plain chocolate ones too, follow everything above but just take out the banana.

Breakfast Smoothie Bowls

Image Leave a comment 10/01/2017 the wee caledonian cook

Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?

Here are 2 combinations that I tried and succeeded with.

1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.

I now have the urge to try more combinations, keep you posted!

My Colourful Morning Scott’s Energy Oats

Image Leave a comment 05/10/2016 the wee caledonian cook

It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318

1 portion Scotts porridge oats (I used the so easy version for quickness)

1 banana – sliced

8g almonds – grinded to powder

7g pistachios – grinded to powder

5g chia seeds

pink food colouring

Cook porridge oats as per normal but adding in the pink colouring
Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!

Chocolate, Banana & Peanut Butter Shake

Image Leave a comment 11/08/2016 the wee caledonian cook

This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!

Makes 2 shakes

2 bananas – preferably frozen

4 tbsp of peanut butter – chunky

2 tbsp cocoa powder

250ml water

pinch sea salt

Simply put everything into a blender and wiz up until smooth. Divide into glasses.

Healthy Banana & Walnut Pancakes

Image Leave a comment 02/08/2016 the wee caledonian cook

O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.

They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-

I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-

Makes 10 pancakes

2 bananas

2 eggs

1 tsp baking powder

4 tbsp plain flour

4 crushed up walnuts

1 tsp vanilla essence

Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.

I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.

Dark Chocolate & Pistachio Banana Bites

Image 4 Comments 28/07/2016 the wee caledonian cook

Love….Love…Love these! Full of goodness and energy.

1 banana

50g Dark Chocolate (70%)

handful of pistachio’s – crushed

oh….and 1 skewer to hold banana in place.

Melt the chocolate, peel the banana and insert the skewer, pour the chocolate over the banana while gently turning to cover. Then sprinkle the pistachio’s over.
Remove skewer, lay on a plate and allow to cool in fridge to harden the chocolate. (about 1/2 hour)

Love these for a post workout snack or simply just to indulge!

Banana and Coconut Muffins

Image 1 Comment 24/01/2016 the wee caledonian cook

Today I woke up late after one of my friends 30th Birthday Party last night, surprisingly I felt really good and awake, after a shower and breakfast I suddenly got the urge to bake after my boyfriend saying he had the munchies…lol! So off I went into the kitchen, music on and feeling creative. Looking in my cupboards I came up with 2 different muffin recipes….so here goes the first one:-

Makes 6 muffins

125g Plain Flour

1 tbsp baking powder

1 tsp cinnamon powder

50g caster sugar

40g desiccated coconut

1 really ripe banana

90ml semi skimmed milk

1 egg beaten

50g butter melted

1 tsp vanilla extract

Preheat oven to 180deg. Line a muffin tin with paper cases.
Sift the flour, cinnamon and pinch of salt into a mixing bowl. Stir in the sugar a 45g of coconut (leave a tbsp amount for after). Make a well in the middle.
Peel banana and mash 3/4 of it into a paste. Put 1/4 to side. Put banana paste into well of flour mix.
Lightly whisk milk, beaten egg, vanilla and melted butter together, pour into well of flour mix.
Mix all ingredients together but do not over mix.
Spoon mixture evenly into the 6 muffin cases.
Slice the remaining banana and place one or two slices on top and sprinkle remaining coconut over.
Place in oven and bake for about 20-25 mins until knife comes out clean. Leave to cool.

Then eat to your hearts content! YUMMY!

Also check out my other Muffin recipe:- Maple Syrup and Chocolate!

https://cookingwithluce.wordpress.com/2016/01/24/maple-syrup-and-chocolate-muffins/

BEWARE!! your kitchen WILL get messy! lol!

Nutrition Facts

Banana and Coconut Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 204

Total Fat: 8.1 g
Saturated Fat: 4.7 g
Trans Fat: 0.3 g
Cholesterol: 45.5 mg
Sodium: 87.8 mg
Total Carbs: 30.4 g
Dietary Fiber: 3.1 g
Sugars: 11.8 g
Protein: 4.5 g

Coconut and Banana Upside Down Cake

Image Leave a comment 11/10/2015 the wee caledonian cook

Makes 1 x 8 inch cake tin

I cheated slightly with this and used ready made cake mix.

200g Betty Crocker Vanilla Cake Mix

2 eggs

2 tbsp olive oil

1/4 cup sour cream – approx 75ml

1/4 cup water – 75ml

2 large bananas – sliced

100g shredded coconut

1/2 cup brown sugar

2 tbsp butter

1 tbsp lemon juice

Preheat oven to 180 deg, grease the baking tin with spray oil.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
Place banana slices evenly on bottom of tin.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
Pour over the cake mixture and spread evenly.
Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!

Homemade Healthy quick Pancakes

Image Leave a comment 31/05/2015 the wee caledonian cook

Approx 75 calories per pancake. Makes 4.

My boyfriend said he had a notion for something sweet, so a quick check in the cupboards and this is what I came up with.

For the Pancakes:-

2 medium eggs

1 banana

1 tbsp Desiccated Coconut

1tsp cinnamon

1 tbsp cocoa powder

For the banana, coconut and cinnamon pancakes:-

1. Mash up banana and add in 2 eggs then whisk together

2. Add in coconut and cinnamon, mix through

3. Heat a non stick pan then pour a small amount in and using the back of a spoon even out in pan. Cook for about 2-3mins on each side. I made 2 about 15cm diameter.

For the cocoa pancakes:-

1. With the remaining mixture I added tbsp of cocoa powder and cooked through. I made 2 approx 15cm in diameter.

You can pretty much add any flavour you like.

Serve with some Maple Syrup or ice cream for a tasty dessert.

Heavenly Healthy Chocolate Pudding

Leave a comment 10/05/2015 the wee caledonian cook

I had some ripe avocados and bananas left over and suddenly thought about all the blogs/websites I’ve read about avocado chocolate mousse, so I decided to give it a go and add in a banana…….and oh WOW, it tastes amazingly good. The best thing was it only took 5 minutes to make. This recipe does about 2 large portions (270 calories each portion) or 4 smaller portions (136 calories per portion).

1 Banana

1 Avocado

3 tbsp Cocoa Powder

1 tsp vanilla extract

2 tbsp maple syrup or agave

1. Put Banana and Avocado into a food mixer and mix thoroughly until to get a smooth mixture.

2. Add in cocoa powder, vanilla and syrup and mix together until very smooth mixture is blended.

3. Spoon into a serving dish and eat straight away…YUMMY! ot you can put into a refrigerator for later.

Custard Creations

3 Comments 15/03/2015 the wee caledonian cook

Looking for a wee dessert tonight so raided my cupboards and came up with these little bowls of delights.

Made 4 ramekins – each one different

11/4 packet of custard Powder

1 pint boiling water

1 Banana

4-6 squares of Dark chocolate

Chopped Hazelnuts – 1 tablespoon

4 teaspoons of sugar (Demerara or Caster)

1. Mix custard and boiling water in a bowl to get your base ingredient

Ramekin 1 – Disaronno custard brulee

1. Chop 1/2 banana and soak in 1 tablespoon of disaronno/Amaretto liquor (could use brandy/orange liquor) for 5 mins.

2. Lay banana at bottom of Ramekin then pour over some of the custard mix.

Ramekin 2 – Chocolate delight brulee

1. Melt 2 Dark Chocolate squares and mix with some of the custard mix

2. I crushed a chocolate cookie and placed at the bottom of the ramekin for extra crunch, then pour in the custard mix.

Ramekin 3 – Chocolate orange custard

1. Melt 2 Dark chocolate squares and mix with the custard mix, then add in a 2 drops of orange essence, mix and pour into ramekin

Ramekin 4 – Chocolate, Banana and Hazelnut pot

1. Slice 1/2 banana and put at bottom of ramekin, sprinkle some chopped hazelnuts over banana

2. Melt 2 Dark Chocolate squares, mix with custard and pour over.

Once ramekins are ready put into a ban maree and cook at 160deg in oven for 30-35 mins to thicken up. Remove and let cool before putting in refrigerator for approx 3 hours to let set.

When you are ready to eat, sprinkle some Demerara Sugar or Caster if you prefer over top and place under a very high grill for about 5-10 mins until slightly bubbly. (or if you have a cooks blow torch, go for it)

Yummy….Yummy….Yummy.

THE WEE CALEDONIAN COOK

DISCOVERING MY INNER CHEF

banana

Banana Custard & Cream Pudding POTs

Banana, Peanut Butter & Oat Choc Chip Muffins

Oat & Banana Pancakes

Banana Omelette

Rye & Oat Banana Blueberry Muffins

Chocolate & Banana Marble Bread

Chocolate Banana Cupcakes

Breakfast Smoothie Bowls

My Colourful Morning Scott’s Energy Oats

Chocolate, Banana & Peanut Butter Shake

Healthy Banana & Walnut Pancakes

Dark Chocolate & Pistachio Banana Bites

Banana and Coconut Muffins

Coconut and Banana Upside Down Cake

Homemade Healthy quick Pancakes

Heavenly Healthy Chocolate Pudding

Custard Creations