Ok, I’ll admit it, it’s not really ice-cream as there is not an ounce of cream anywhere near it. What I can tempt you with is this is a super healthy, tasty alternative to ice-cream that will leave you refreshed and cool without having that slightly guilty “too many calories” type of a feeling.
This weekend it’s been super hot, so myself and the toddler have been chilling in the garden, trying to keep cool. Ice-cream is just one of those foods that hits the spot in weather like this. Having heard about frozen bananas making good ice-cream I decided to give it a go. I was very pleasantly suprised.
It’s perfect for children and dairy free too 😉
Dietitian UK: Healthy Banana Ice-Cream
A healthy version of an ice-cream using just 1 ingredient - bananas.
It’s been a hard few days….I fancied cake. Being a wheat intolerance, lover of all thing healthy, dietitian type, going to the shop was not an option. So I embraced the baking love and created this beauty.
I’ll be honest, I wasn’t sure if it would work….but it did, the big bonus, it took about 10 minutes to whip up. I really should have more faith in myself!
1 cup Rice flour
1 cup Gluten free blend (I used Doves Farm)
1 tsp baking powder
1 tsp xanthum gum
2 tsp cinnamon
1/2 cup brown sugar
1/2 tsp vanilla extract
1/3 cup rapeseed oil
1 handful of chocolate chips
Mix the dry ingredients first, then add the eggs and oil.
Pour into a well greased and lined loaf tin.
Sprinkle the top with chocolate chips.
Bake at Gas Mark 5 for 35 minutes.
I used frozen, defrosted bananas. Whenever I have bananas going a bit over-ripe I stick them in the freezer for baking purposes. For example we often make our famous flapjack.
Next time I’m going to stir the chocolate chips through, they were kind of an afterthought….but a pretty tasty one!
Yesterday I decided to take the plunge and try out a vlog. It’s a bit long so next time I’ll remember to keep it short and sweet….but I’m quite suprised with the end result….not too bad 😉 Personally I think that’s all due to my glamourous assisstant!
Please do take a look and let me know what you think…..and feel free to share too.
This recipe is one of our family favs and I love the fact that although it’s a flapjack it’s not full of syrup. My toddler girl loves cooking with me and this is a recipe that she can really get involved with, here’s some photo’s of her doing so from an earlier post.
1/2 cup sultanas
1 tbsp honey
2 mashed bananas
Weigh out oats and sultanas
In a separate bowl weigh out honey and marg, then melt, if you prefer a sweeter option you could add a little brown sugar too, I don’t (I heat in the microwave for 40 seconds).
Mash the bananas (my little one does this)
Mix all the ingredients together. I tend to find that a lot of the sultanas end up in small persons mouth whilst the mixing process occurs!
Place into a greased tin and bake at Gas Mark 5 for 30 mins. You may want to cover the top for half the cooking so the sultanas don’t burn.
Slice whilst it is warm and leave to cool before removing from the tin.
Having been brought a lovely large bag of spinach by my grandmother and being inspired by some of the smoothie recipes I’ve been looking at recently…I decided to give it a go. Now I’ve made smoothies in the past but they’ve always been fruit ones. I’d never tried the vegetables option…until now.
Smoothies can be great for helping you get more fruit and vegetables in your diet and also good to help introduce different fruits and veggies into your day. The one I made is a good source of iron, folate, zinc, magnesium and potassium.
I don’t have a proper smoothie maker, and to be honest I’m not a fan of having multiple kitchen gadgets that clutter up the worktops (my hubby may beg to differ on that), so I just have a food processor, and it did a great job.
So first thing in the morning I felt inspired, here’s the recipe I tried out:
1 large handful of baby spinach
1 medium banana
1 kiwi fruit
Blend up with a splash of water. Here’s how mine looked….I know it looks very green but it was surprisingly tasty. Be inspired, get creative and let me know how your smoothies turn out!
Do you ever end up with slightly hard bits of bread? Wonder what to do with them? Well feeding them to the ducks and the chickens is often my response, however now I’m making most of my own bread it makes me really want to get the most out of a loaf. So yesterday I saw a couple of slightly stale slices of bread, some ripe bananas and my mind leapt to banana bread and butter pudding!
I actually made this for my toddler (lucky girl), here’s what I did…
Lightly butter the bread then tear the bread into small pieces.
Slice 1 banana and line the bottom of 3 ramekins with it, cover with a layer of torn up bread, 1 more layer of banana and finish with 1 layer of bread.
Heat the oven to Gas Mark 3 and place a deep baking tray in that can act as a bane-marie.
Heat about 100mls milk in a pan, when it is warm (but not boiling) remove from the heat and add 1 egg and whisk. I chose not to add sugar but you could at this point.
Leave the egg mix to thicken slightly, then pour over the bread and banana ramekins. Leave it to all soak together for 10 minutes and then you may be able to add a little more. Meanwhile boil the kettle
Sprinkle the top with a little sugar and place the ramekins in the baking tray in the oven. Add the boiled water from the kettle to the baking tray so it comes about halfway up the side of the ramekins. Bake in the oven for 30-40 minutes.
It should feel set and not liquidy when ready to come out of the oven.
I served half of one of these ramekins with yoghurt as a dessert for my toddler, it went down VERY well!
Flapjacks go down a storm in our house, I’m wheat free so they fill a much needed gap in my mouth. Now it seem little Kezia is a bit of a flapjack lover. In fact, as soon as she spies the tin I keep them in I get a pointy finger and a sign for “Food Now Mummy”. Cheeky monkey she certainly is.
My usual banana flapjacks use only a small amount of marg, sugar and honey, however with a hungry 1 year old and feeling inspired by a certain brand of raw food bars I decided to try something different. The results are not quite your usual flapjack (due to the distinct lack of sugar, syrup and butter!) but they make a great healthy snack for big and little people and are set to become a regular in our house already. In fact the little one even enjoyed helping me make it.
Well when I say she helped, I mean she ate half of the raisins out of the bowl, stuck her fingers in the banana, stirred the oats around and made holes in the mixture once it had been smoothed into the tray. So much fun!
These are wheat free and if you use gluten free oats they will be gluten free too. Here’s the finished product:
My healthier take on flapjacks are well known by my friends, I’ve almost always got a tub of them on the go. They got me through the long early days of breastfeeding and are now enjoyed by 1 year old too. In fact she absolutely loves them. So today, when she was struggling to sleep and I was unable to bake during her naptime I decided she may as well help me. This turned into a really fun learning experience for us both.
I weighed out the oats and sultanas and Kezia enjoyed playing with the dried ingredients, especially as she was able to sneak a few sultanas! She also liked watching me measure out the sugar, honey and margarine.
Then came the bananas, amazingly none of these went into Kezia’s mouth, she spent some time transferring the bananas from one bowl to another and watched as I mashed them. I left her a little in the bowl to play with being an interesting texture and tasty too 🙂
Stirring all the ingredients together was a lot of fun, although the spoon was probably a bit too large! It was a pleasure watching Kezia have a good go at mixing and seeing the look of satisfaction on her face.
I was allowed to place it all in the baking tray and of course Kezia then was left with the empty bowl and spoon, which she instantly started to scrape with her fingers….finding the leftovers showing it’s a natural reaction to lick the cake mixture off the spoon 😉
Finally we had time for more mixing practice at super fast speed!
What are your favourite recipes for cooking with children? Any tips to pass onto me?
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.