3 Creative Ways to Have a Healthy Banana Snack

1. Christmas Banana Oat Cookies

Ingredients:

• 2 overripe bananas

• +-3/4 cup of oats

• Anything else you would like to add such as cranberries, nuts, seeds, chopped up dried fruit, etc.

• Any spice such as cinnamon, ginger, etc.

 

Method:

Mash the bananas up, add the oats and everything else then mix together. Line a baking tray with baking paper and scoop the mixture onto the baking tray with a spoon into balls. Bake at 180 degrees for about 12 minutes or until the biscuits are golden.

What I used: I used cranberries, cinnamon, chia seeds and nuts - perfect for a mid-morning snack as the chia seeds add some protein!

Prep time: ~5 minutes

Vegan

Refined Sugar Free

Wheat Free

Dairy Free

 

2. Nice Cream

Ingredients:

• 1 overripe banana cut up in quarters

• 1 tbsp of cocoa powder

• Honey (optional)

 

Method:

Freeze a cut up banana for at least 4 hours Blend the frozen overripe banana with the cocoa powder & honey. If you would like a softer serve, enjoy as is. If you would like a harder scoop of nice cream, pop it into the freezer for another 30 minutes or until it has reached the desired consistency.

Prep Time: ~1 minute

Dairy Free

Refined Sugar Free

Vegan

 

3. Banana raspberry flapjacks topped with frozen yoghurt

Ingredients:

• 1 egg

• 1 tbsp of flour

• 1 banana

• Cinnamon (Optional)

• Raspberries (Optional)

 

Method:

Mash the banana and whisk the egg, add together. Then, add the dry ingredients. Once mixed through, add some raspberries. Fry on a medium heat in a saucepan.

Tip:

If you would like more protein, substitute the flour for another egg. You don’t need to add flour in it at all and it tastes just as good!

How to make the frozen yoghurt:

Freeze your favourite yoghurt for a minimum of 4 hours, we used vanilla yoghurt. Add your favourite topping and enjoy!

Prep Time: ~5 minutes

Refined Sugar Free

Dairy Free

This is another photo of the banana flapjacks, except I divided the batter into 4 smaller flapjacks and I topped it with raspberries, melted dark chocolate and cinnamon.

 

Photographs by Kauthar Noor