Category: Recipes

Ingredients

• Banana: 1 medium, ripe
•  Egg: 1 large
• Sugar: 3 tablespoons
• Vegetable Oil: 3 tablespoons
• Flour: 5 tablespoons (40 g)
• Baking Powder: 1 teaspoon

Servings: 1 large pancake (or 2 smaller )
Total Time: 10 minutes

Step-by-Step Instructions

1. Prepare the Batter

1. Mash the Banana: In a medium bowl, mash 1 ripe banana with a fork until smooth and free of large lumps. A ripe banana works best as it adds natural sweetness and moisture to the pancake.
2. Add the Egg and Sugar: Add 1 large egg and 3 tablespoons of sugar to the mashed banana. Mix well until the ingredients are fully combined and the sugar begins to dissolve.
3. Add Oil and Flour: Gradually add 3 tablespoons of vegetable oil, 5 tablespoons (40 g) of flour, and 1 teaspoon of baking powder to the mixture. Stir until a smooth batter forms, ensuring there are no lumps. The batter should be thick but pourable.

2. Cook the pancake

1. Heat the Pan: Lightly brush a non-stick pan with a small amount of vegetable oil and heat over medium heat.
2. Pour the Batter: Pour the batter into the pan, spreading it evenly to form a thick pancake.
3. Cover and Cook: Cover the pan with a lid and cook for 4-5 minutes, or until the underside is golden brown and bubbles begin to form on the surface.
4. Flip and Cook Again: Carefully flip the pancake using a spatula. Cook the other side for an additional 4-5 minutes until golden brown and fully cooked through.

3. Serve

1. Plate and Garnish: Transfer the finished pancake to a plate. You can sprinkle it with powdered sugar, drizzle with maple syrup, or serve with fresh fruit or a dollop of yogurt for extra flavor and texture.
2. Enjoy: Enjoy your quick and easy banana and egg cake warm. This fluffy and moist pancake-like cake is perfect for a quick breakfast, snack, or dessert!

Tips for the Best 1-Minute Cake

• Ripe Bananas: Make sure to use ripe bananas for the best flavor and texture. Overripe bananas with brown spots are ideal as they are sweeter and mash easily.
• Enhance Flavor: For an extra burst of flavor, add a pinch of cinnamon, a splash of vanilla extract, or a handful of chocolate chips to the batter.
• Substitutions: If you don’t have baking powder, you can use a pinch of baking soda instead. For a healthier option, you can replace some or all of the sugar with a natural sweetener like honey or maple syrup.

Ingredients

• • Eggs: 3
  • Sugar: 90 g (3 oz, 1/2 cup)

• • Salt: A pinch
  • Lemon Zest: From two lemons
  • Butter: 170 g (6 oz, 8 tablespoons), melted

• • Flour: 200 g (7 oz, 1 cup + 1/3 cup)
  • Baking Powder: 15 g (0.5 oz, 3 teaspoons)
  • Milk: 2 tablespoons

For the Soak:

• Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
• Powdered Sugar: 100 g (3.5 oz)

Directions

1. Prepare the Batter:
   • • Preheat your oven to 160°C (320°F).

    

   • • In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
     • Add the zest of two lemons and melted butter (170 g). Mix well.
     • Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.

    

   • Add 2 tablespoons of milk and mix until the batter is smooth.
2. Bake:
   • • Pour the batter into a greased and floured cake pan.

    

   • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
3. Prepare the Lemon Soak:
   • • While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.

    

4. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to ab

This cheesy, veggie-packed lasagna is the perfect blend of flavors and textures. A comforting, crowd-pleasing dish ideal for weeknight dinners or special occasions!

Ingredients

For the Sauce:

1. 2 tbsp olive oil
2. 1 large onion, finely chopped
3. 3 cloves garlic, minced
4. 10 oz mushrooms, sliced
5. 10 oz fresh spinach leaves
6. 1 cup grated Parmesan cheese
7. 1 tsp dried basil
8. Salt and pepper, to taste

For the Lasagna:

1. 2 cups ricotta cheese
2. 1 cup shredded mozzarella cheese
3. 1/4 cup grated Parmesan cheese
4. 1 egg, beaten
5. 1 tsp dried oregano
6. Salt and pepper, to taste
7. 8-10 lasagna noodles
8. 1 cup shredded mozzarella cheese (for topping)

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Instructions

Step 1: Prep the Oven and Noodles

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 2: Make the Sauce

1. In a large skillet, heat 2 tbsp olive oil over medium heat.
2. Add the chopped onion and cook for 3-4 minutes, or until softened.
3. Stir in the minced garlic and cook for 1 minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Toss in the spinach leaves, cooking until wilted.
6. Stir in the Parmesan cheese, dried basil, salt, and pepper. Mix well and set aside.

Step 3: Prepare the Ricotta Mixture

1. In a bowl, combine 2 cups ricotta cheese, 1 egg, 1 tsp dried oregano, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

1. Spread a thin layer of the mushroom-spinach sauce on the bottom of a 9×13-inch baking dish.
2. Arrange 4 lasagna noodles on top of the sauce.
3. Spread half of the ricotta mixture evenly over the noodles.
4. Sprinkle with half of the shredded mozzarella cheese.
5. Repeat the layers: mushroom sauce, noodles, ricotta mixture, and mozzarella cheese.
6. Top with the remaining 1 cup mozzarella cheese.

Step 5: Bake

1. Cover the dish tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.

Serving Suggestions

• Serve hot with a crisp side salad and garlic bread for a complete meal.
• Pair with a glass of red wine or sparkling water with lemon for a refreshing accompaniment.

Why You’ll Love This Recipe

• Vegetarian Comfort Food: Packed with flavor and hearty veggies.
• Make-Ahead Option: Assemble ahead and refrigerate, then bake when ready.
• Cheesy Perfection: Layers of creamy ricotta and gooey mozzarella.

Pro Tips for Success

1. Avoid Soggy Noodles: Don’t overcook the lasagna noodles—they’ll cook further in the oven.
2. Enhance the Sauce: Add a splash of white wine or vegetable broth for extra flavor.
3. Make It Extra Cheesy: Mix shredded mozzarella directly into the mushroom sauce for added creaminess.

This Spinach & Mushroom Lasagna is a recipe you’ll want to save and share—it’s simply irresistible! ✨ Enjoy every cheesy, veggie-filled bite!