Category: healthy food

Ingredients:

Bananas: 2 ripe, mashed (about 1 cup or 240g)
Oat flakes: 1 cup (90g)
Condensed milk: ¼ cup (50g)
Yogurt: ½ cup (150g)
Cocoa powder: 3 tablespoons (15g)
Baking powder: 1 teaspoon (5g)
Chocolate: 1.4 oz (40g), chopped or in chips
Walnuts: As desired, roughly chopped (about ¼ cup or 30g)

Directions:

Preheat the Oven:

Preheat your oven to 350°F (180°C). Grease or line a 9×5 inch loaf pan with parchment paper.
Mash the Bananas: In a large bowl, mash the ripe bananas until smooth.

Add Wet Ingredients: Mix the condensed milk and yogurt into the mashed bananas until well combined.
Incorporate Dry Ingredients: Stir in the oat flakes, cocoa powder, and baking powder until everything is well mixed.
Fold in Chocolate and Walnuts: Gently fold in the chopped chocolate and walnuts.
Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Slice: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving Suggestions:

Enjoy a slice as a satisfying snack or for breakfast.
Serve with a dollop of Greek yogurt or a drizzle of honey.
Pair with a fresh fruit salad for a balanced meal.
Toast slices and top with almond butter for an extra treat.

Cooking Tips:

Use very ripe bananas for optimal sweetness and flavor.
Ensure even distribution of chocolate and walnuts for consistent taste.
Let the loaf cool completely before slicing to ensure it holds together well.

Nutritional Benefits:

Bananas provide potassium, vitamin B6, and dietary fiber.
Oats are rich in beta-glucan, which helps lower cholesterol levels.
Cocoa powder offers antioxidants that can improve mood and overall health.
Yogurt adds probiotics for gut health and calcium for strong bones.
Walnuts contribute healthy fats and protein, making the loaf more filling.
Dietary Information:

Vegan: Substitute yogurt with a non-dairy alternative and use a plant-based sweetener instead of condensed milk.
Gluten-Free: Use certified gluten-free oats and ensure all other ingredients are gluten-free.
Nut-Free: Omit walnuts or replace with seeds if needed.

Nutritional Facts (per slice, based on 10 slices):

Calories: 180
Protein: 5g
Fat: 8g
Carbohydrates: 25g
Fiber: 4g
Sugar: 10g
Storage:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Freeze for up to 3 months; thaw at room temperature before eating.

Ingredients:

For the Cake:
1 egg
60 g (6 tbsp) sugar
130 ml milk
2 g (1/2 tsp) salt
1 tsp vanilla extract
150 g (1 1/4 cups) cake flour or all-purpose flour
5 g (2/3 tbsp) baking powder
50 ml vegetable oil
For the Topping:
10 g unsalted butter
15 g (1 1/2 tbsp) raw sugar or regular sugar
2 ripe bananas

Instructions:

1. Prepare the Topping:
In a 20 cm (8-inch) non-stick skillet, melt the unsalted butter over low heat.
Add the raw sugar (or regular sugar) and stir until it begins to dissolve and form a light caramel. This should take about 5 minutes.

Slice the bananas into rounds and arrange them in a single layer over the caramelized sugar. Allow them to cook gently for a few minutes until they start to soften and caramelize slightly.
2. Make the Cake Batter:
In a mixing bowl, whisk together the egg and sugar until light and frothy.
Add the milk, salt, and vanilla extract, mixing until well combined.
Sift together the flour and baking powder, then gently fold them into the wet ingredients until just combined.
Stir in the vegetable oil until the batter is smooth.

3. Assemble and Bake:
Carefully pour the cake batter over the caramelized bananas in the skillet, spreading it evenly.
Cover the skillet with a lid and cook over very low heat for about 25 minutes. This low heat allows the cake to cook through without burning the bottom.After 25 minutes, check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, continue cooking for an additional 5 minutes.

4. Cool and Serve:
Once the cake is baked, remove the skillet from the heat and let it cool for a few minutes.
Carefully flip the skillet onto a plate to release the cake, allowing the banana topping to show on top.
Serve warm or at room temperature. This cake is delightful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Tips:
Use Ripe Bananas: For the best flavor and texture, use very ripe bananas. They’ll caramelize beautifully and add a rich sweetness to the cake.
Low Heat Cooking: Cooking the cake over low heat is crucial to ensure it bakes evenly and doesn’t burn. Patience is key for this recipe.
Non-Stick Skillet: Use a non-stick skillet to make the cake easier to flip and to ensure the bananas don’t stick.

Nutritional Benefits:
This upside-down banana cake is a delightful treat with some nutritional benefits. Bananas are rich in potassium and vitamins, providing a natural sweetness and adding moisture to the cake. The recipe is relatively low in fat compared to other cakes, especially if you use a small amount of butter and oil. Enjoying this cake in moderation makes for a satisfying dessert or snack.

Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and the delightful caramelized banana topping that adds an extra layer of flavor to the soft, moist cake. It’s perfect for those who love quick and easy desserts that don’t require a lot of ingredients or time. The result is a visually appealing and delicious cake that’s sure to impress family and friends.

Dietary Information:
Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products other than eggs and dairy.
Customizable: You can adjust the sweetness and add different flavorings such as cinnamon or nutmeg to suit your preferences.
Low-Fat Option: To make a lower-fat version, you can substitute some of the butter and oil with applesauce or yogurt.

Ingredients :

Mold size: 22/12 cm
2 eggs
1 sachet of vanilla sugar
110 g sugar
60 ml vegetable oil
130 g flour
2 tbsp bitter cocoa
1/2 tbsp baking powder (6 g)
120 ml of milk
1 tbsp butter

Preparation :

In a bowl, break 2 eggs, then add the sachet of vanilla sugar and the 110 g of sugar. Beat everything for 2 minutes until the mixture becomes slightly frothy and clear.
Pour the 60 ml of vegetable oil into the bowl while continuing to beat to fully incorporate the oil into the mixture.

Sift together the flour, bitter cocoa and baking powder. Gradually add these dry ingredients to the bowl and mix gently with a spoon until the dough is smooth.
Melt 1 tablespoon of butter in the 120 ml of milk over low heat. Pour the still-warm milk over the dough and mix gently to obtain a smooth and uniform consistency.
Butter and flour the mold (using baking paper is optional but recommended to make unmolding easier).
Pour the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.
Bake in a preheated oven at 180°C and cook for 35 minutes. Check the cooking with the tip of a knife which should come out clean when inserted into the center of the cake.

Advice :

Make sure all ingredients are at room temperature for best emulsion.
For a richer chocolatey cake, you can add chocolate chips to the batter before baking.
Let the cake cool for a few minutes in the pan before unmolding it onto a rack.
This quick and easy to make chocolate cake is perfect for satisfying a sudden craving for something sweet or for an impromptu snack. With its quick preparation and controlled cooking, it will surely become a classic in your baking repertoire.

Ingredients: For the Vegetables:

1 broccoli, cut into florets
1 cauliflower, cut into florets
1 carrot, sliced
1/2 cup beans
1/2 cup peas
3 bell peppers, diced
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper to taste
For the Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 tablespoons cheese (plus extra for topping)
Salt and black pepper to taste
For the Garlic Sauce:

1 tablespoon mayonnaise
2 tablespoons Greek yogurt or sour cream
1 clove garlic, minced
1 pickled cucumber, finely chopped
Chives, chopped

Directions:

Prepare the Vegetables:
Fill a large bowl with hot water and soak the broccoli and cauliflower florets for 10-15 minutes, then drain.
Slice the carrot and dice the bell peppers.

Make the Cheese Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Add the flour and mix well to form a roux.
Gradually add the milk, stirring constantly until the mixture is smooth and all lumps are dissolved.
Add salt and black pepper to taste.
Stir in 2 tablespoons of cheese until melted and combined. Set aside.

Cook the Vegetables:
In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute.
Add the sliced carrot and fry for 2 minutes.
Add the beans and peas, and mix well.
Add the drained broccoli and cauliflower florets and fry over medium heat for 3-4 minutes.
Add the diced bell peppers, 1 teaspoon of salt, and black pepper to taste. Fry for another 3-4 minutes until the vegetables are tender but still crisp.

Bake the Vegetables:
Preheat the oven to 180°C (350°F).
Transfer the cooked vegetables to a baking dish.
Pour the prepared cheese sauce over the vegetables and mix well.
Sprinkle extra cheese on top.
Bake in the preheated oven for 30 minutes until the top is golden and bubbly.

Prepare the Garlic Sauce:
In a small bowl, combine 1 tablespoon of mayonnaise, 2 tablespoons of Greek yogurt or sour cream, minced garlic, finely chopped pickled cucumber, and chopped chives. Mix well.

Serve:
Once the baked vegetable medley is done, remove it from the oven and let it cool slightly.
Serve warm with the garlic sauce on the side. Enjoy!

Serving Suggestions:

Serve as a main dish with a side of rice or quinoa.
Pair with a simple green salad for a complete meal.
Enjoy as a hearty side dish alongside grilled meats or fish.

Cooking Tips:

Ensure the milk is added gradually to the roux to avoid lumps in the cheese sauce.
For extra flavor, add your favorite herbs and spices to the vegetable mixture.
Nutritional Benefits:

Broccoli and Cauliflower: High in fiber, vitamins C and K, and antioxidants.
Carrots: Rich in beta-carotene, fiber, and vitamin A.
Greek Yogurt: A good source of protein and probiotics.

Dietary Information:

Vegetarian: Yes
Gluten-Free: No (use gluten-free flour for the cheese sauce if needed)
Dairy-Free: No (use dairy-free butter, cheese, and yogurt substitutes if needed)

Nutritional Facts (per serving):

Calories: 220
Protein: 8g
Fat: 14g
Carbohydrates: 16g
Fiber: 4g

Storage Tips:

Store: Allow the cooked vegetable medley to cool, then place any leftovers in an airtight container for 3-4 days.
Freeze: Freeze the leftovers for up to 3 months in a Ziplock bag.
Reheat: Reheat in the oven, air fryer, or a stovetop grill pan. Avoid using a microwave for best texture

Ingredients

2 Eggs
1/3 cup (67g) Sugar
1/3 cup (80ml) Oil
1/3 cup (80ml) Milk
1 teaspoon Vanilla Extract
1 1/2 cups (200g) Baking Flour
1 tablespoon Baking Powder
2 Large Pears (peeled, cored, and sliced)
4 tablespoons (50g) Butter
1/2 cup (100g) Brown Sugar

Directions

Prepare the Caramel Layer: Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until it dissolves into a smooth caramel. Pour the caramel into a greased cake pan and arrange the pear slices on top.
Make the Cake Batter: In a bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the oil, milk, and vanilla extract, mixing well. Sift together the baking flour and baking powder, then fold into the wet ingredients until just combined.
Assemble and Bake: Pour the batter over the caramelized pears in the cake pan. Bake at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes. Invert onto a serving plate so the pears and caramel are on top. Serve warm or at room temperature.

Serving Suggestions
Serve with a scoop of vanilla ice cream.
Drizzle with extra caramel sauce for added sweetness.
Enjoy with a cup of coffee or tea.
Top with whipped cream for a creamy contrast.

Cooking Tips
Use ripe but firm pears for the best texture and flavor.
Ensure the caramel is spread evenly in the pan to avoid sticking.
Don’t overmix the batter to keep the cake light and fluffy.
If you don’t have brown sugar, white sugar can be used as a substitute.

Nutritional Benefits
Rich in Fiber: Pears provide dietary fiber, which aids digestion.
Good Source of Protein: Eggs contribute to the protein content, supporting muscle health.
Lower in Fat: Using oil instead of butter in the cake batter reduces saturated fat.
Contains Antioxidants: Pears are rich in vitamins and antioxidants.

Dietary Information
Vegetarian: Yes
Gluten-Free: Use gluten-free flour as a substitute.
Dairy-Free: Substitute butter with a dairy-free alternative, and use plant-based milk.
Nut-Free: No nuts are included, making it suitable for those with nut allergies.

Nutritional Facts (Per Serving)
Calories: 320
Protein: 4g
Fat: 15g
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Storage
Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap the cake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in the microwave or oven before serving to enjoy the cake at its best.