Avocado Toast two ways for breakfast

I have to admit, I joined the Avocado Toast movement much later than I should have. No, no, I didn’t wait till yesterday. I’ve had a few orders of these at cafes around the city. And finally, I got around to trying them out at home.

I don’t know if I’ve mentioned it here before, but I’m totally smitten with avocado. I can eat them plain, maybe topped with a tiny sprinkling of salt and a squeeze of lime. I love the way an avocado lends itself to so many recipes and uses. It is creamy, picks up flavors so well and can cool down an otherwise spiced up meal. I have tried a chunky guacamole before and I can just eat that stuff by the spoonful. Throw in a few tortilla chips and I can have a party for one (**wink, wink). I have also attempted a quick and easy Chocolate Avocado Mousse – so very delicious and it makes a perfect eggless mousse option. I can’t wait to try out many more recipes using avocado. What is your favorite way to enjoy an avocado? Leave me a comment and let me know. I’d love to try it out too.
Now, onto the Avocado toast I made for breakfast over the weekend. Since this was a first attempt for me, I decided to keep it simple. I’ve seen some pretty extravagant avocado toast options around and maybe someday I will try them out too. But there’s nothing wrong with simple. And simple and yummy makes it even better. So if you love ordering avocado toast at a cafe, I urge you to get into the kitchen and try whipping some up yourself. You will save yourself a heap of cash (which means more avocado for you.) The Lord knows these little green gems cost an arm. Speaking of which, if you find yourself around a Harris Farm Markets outlet, check out their Imperfect Picks range. They have mini avocados for $7.99 a kilo, when I saw them last. A lot of fruit and veg is discarded because of ridiculous aesthetic standards maintained by large supermarket chains and anything that doesn’t meet those specifications usually ends up in a landfill. These minis are so tasty but would typically be discarded because of their size. And how wrong is that. I love the Imperfect Picks range and urge you to support them too if you have the option. 
Back to the avocado toast. I made two options for hubby and me. One savory and one sweet. It made for a very satisfying breakfast and couldn’t have been simpler to put together. Our savory one had a fried egg on top and our sweet one had some banana and maple syrup. There are no strict quantities for this recipe, so feel free to have some fun with it.
Avocado Toast with Egg
1 slice of bread, toasted to your liking
1/2 small avocado or 1/4 large
1 egg, fried to your liking (you could also use a poached or a boiled egg, if you prefer)
Salt, to taste
Freshly cracked black pepper, to taste
Cut the avocado in half and discard the seed. 
Scoop out the flesh and roughly mash it up with a fork.
Spread the avocado over the toast.
Top that with an egg. I used a fried egg, sunny side up.
Sprinkle a little salt and pepper on top.
Enjoy!!!
Avocado Toast with Banana, Maple Syrup and Sunflower Seeds

1 slice of bread, toasted to your liking
1/2 small avocado or 1/4 large
1/2 banana, sliced
1 tbsp sunflower seeds
Maple syrup, to drizzle over, to taste
Cinnamon powder
Cut the avocado in half and discard the seed. 
Scoop out the flesh and roughly mash it up with a fork.
Spread the avocado over the toast.
Top that with the banana slices, a sprinkle of cinnamon powder, the sunflower seeds and lastly, a drizzle of maple syrup.
Enjoy!!!
Note: I haven’t been compensated by Harris Farm Markets for this post. The opinions stated here are my own and I’ve shared it with you because I strongly believe we can cut down waste as a society by just being more aware. 

Banana Fritters – another great way to use up over-ripe bananas

If you’re like me, you always have bananas on the kitchen counter. I personally love bananas and we always have bananas in the house. This means that every once in a while, I find myself left with a couple of bananas that are a little too ripe to eat as is. Do you? If you do, don’t fret and definitely don’t throw those bananas away. There are the perfect ingredient for these banana fritters.

I remember my mum and Nana (maternal grandmother) making us some of these fritters just in time for an after school snack. To tell you the truth, I had kind of forgotten about these fritters till my husband whipped up a batch more recently. And I absolutely loved them. They come together in minutes with literally 3 ingredients and no sugar. Now we make these fritters quite often. Sometimes, I leave a couple of bananas to get over ripe just so I can make these fritters.

In the past, we’ve made these fritters using either whole wheat flour (atta) or all purpose flour (maida). They turn out really well using either of the two. So feel free to use what you have on hand. I don’t like my sweets too sweet, so I just use the bananas to sweeten these fritters. Since they are over-ripe, they tend to be sweeter. However, if you don’t find them sweet enough, you can drizzle them with some honey or some maple syrup. You could also add some sugar/honey/maple syrup to the batter. The recipe below is the one I use without any sweetener. I think these fritters would work very well in place of pancakes for breakfast too.

Banana Fritters


2 over ripe bananas
1 egg
2-3 heaped tablespoons whole wheat flour / all purpose flour
1-2 tsp oil, for pan frying (I use olive oil. You could use any oil that you use for cooking.)

Mash the bananas till no big lumps remain.

Whisk in an egg. Whisk till the egg has incorporated with the mashed bananas well.

Lastly add 2 tablespoons of either whole wheat flour or all purpose flour.

Whisk till the flour has just about mixed in. Do not over mix. You will end up with a batter that looks like this.

Heat 1 tsp of oil in a pan over medium heat.

Pour a heaped tablespoon of batter onto the pan. Depending on the size of the pan, you can fry more than one fritter at a time.

After a minute or so, or when the bottom is golden brown (use a spatula and slightly lift one edge of the fritter to check for doneness), flip them over and cook on the other side.

At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.

When it is golden brown on the other side too, remove from the pan.

Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.

Serve hot with a hot cup of tea.

Enjoy!!!
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Banana Fritters
A delicious tea-time snack and a great way to use up over ripe bananas.
Ingredients
  • 2 Over ripe bananas
  • 1 Egg
  • 2-3 heaped tbsp Whole wheat flour / all purpose flour
  • 1-2 tsp oil, for pan frying
Instructions
Mash the bananas till no big lumps remain.Whisk in an egg. Whisk till the egg has incorporated with the mashed bananas well.Lastly add 2 tablespoons of either whole wheat flour or all purpose flour.Whisk till the flour has just about mixed in. Do not over mix.Heat 1 tsp of oil in a pan over medium heat. I use olive oil. You can use whatever oil you use for cooking.Pour a heaped tablespoon of batter onto the pan. Depending on the size of the pan, you can fry more than one fritter at a time.After a minute or so, or when the bottom is golden brown (use a spatula and slightly lift one edge of the fritter to check for doneness), flip them over and cook on the other side.

At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.When it is golden brown on the other side too, remove from the pan.Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield:

Chocolate Chip Banana Bread

Bananas – probably one of my favorite fruits around. Any of you out there as crazy about your Nanas as I am. I have them in the house almost every week. That being said, every once in a while, I end up with bananas getting a little over ripe. Have you had that happen to you? Stop! Don’t throw it away. I always try and find ways to use up over ripe bananas too. Waste not, want not, right?

I’m always on the look out for new ways to use up these over ripe bananas. You may have noticed I have more than a few recipes on the blog that you can try out, if you need to use up some bananas. But this time, I wanted something a little more indulgent. On my recent trip to Costco, I bought a bag (a fairly large one) of bittersweet chocolate chips, so I thought why not use some chocolate chips in a good banana bread recipe. After a little looking around, I found one I knew was going to be great.

A little mashing, a few whisks and a very short while later, I was ready to pop this Chocolate Chip Banana Bread in the oven. Just one large mixing bowl needed. You don’t even need to break out the heavy duty equipment to whip up this batter. After baking and probably doing the hardest part of this recipe – waiting for it to cool down, I ended up with a pillowy soft loaf of Banana bread studded with chocolate chips, some still a little melted from the baking, lending a beautiful, but not too sweet, chocolatey (Wait! is that even a word?) element to this bread. I know this recipe is a keeper. Try it out for yourself and see,

Chocolate Chip Banana Bread
Yields: 1 Loaf
Recipe from: Something Swanky

4 medium over ripe bananas
1 egg
3/4 cup sugar
1 tsp vanilla
1/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/8 tsp salt
1/2 cup bittersweet chocolate chips (plus extra to sprinkle on top)

Preheat your oven to 180ºC.

Line a loaf tray with greaseproof paper and spray with cooking spray. I used my olive oil spray.

In a large mixing bowl, mash the bananas till they are mostly smooth.

Add the egg, sugar, vanilla and oil and whisk to mix well.

Next, add the flour, baking powder, baking soda, cinnamon powder and salt and mix till a batter forms. Do not over mix.

Fold in the chocolate chips using a rubber / silicone spatula.

Pour the batter into the prepared loaf tin.

Sprinkle a few more chocolate chips on top if you like. At this stage, I would recommend slightly pressing these chocolate chips into the batter. It will look better this way. I didn’t do that but will definitely do it the next time.

Bake for about 40-45 minutes or till a skewer pierced though the centre comes out clean. Try and avoid piercing any of the chocolate chips. If you hit a chocolate chip, wipe the skewer down and check again.

When it is done, take it out of the oven and leave to cool for about 10-15 minutes.

Slice and enjoy with a hot cuppa tea of coffee or even some milk.

Here’s what the inside looks like. Yummmm!

Need more ideas to use up some over ripe bananas? Try these  —
1) Banana Bread
2) Mini Eggless Banana Walnut Muffins
3) Chocolate Chip Banana Bread Scones
4) Banana Oat Blueberry Pancakes
5) Mango Smoothie Bowl (Peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)
6) Blueberry Smoothie Bowl (Again, peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)

Banana Bread Baked Oatmeal

So baked oatmeal is apparently a thing, and I didn’t know until now. I’m wondering where I’ve been all this while. In a few short months, I’ve stumbled upon Smoothie Bowls and now Baked Oatmeal. We love the smoothie bowls. They were perfect for summer and we’ve had a long, hot one. Its not over yet, but the weather has started cooling down a tiny bit and I am looking forward to winter. Enter this awesome Baked Oatmeal.

In our house, we love oatmeal for breakfast. It does take a little more hands-on time to whip up in the morning compared to making toast. However, we all know that oatmeal is healthier for you than bread. And overnight refrigerator oatmeal is perfect for summer, but I prefer a warm breakfast when the weather is cooler. And how good would it be if someone could make me this warm breakfast in the morning while I got an extra ten minutes of sleep. That ain’t happening so this baked oatmeal is the next best thing. You make a batch up one evening and it reheats beautifully for breakfast the next morning. The flavor options that I found on the internet are endless. This breakfast option is an absolute winner in my book and I know I’ll be making it very often as the weather cools down.

Making baked oatmeal couldn’t be simpler. Whisk the wet ingredients. Stir in the oats and bake. An added advantage is that this is clean eating at its best. No refined sugars in this breakfast option. Its like eating banana bread for breakfast, without the guilt. You use the oats instead of flour and maple syrup instead of sugar. Throw in some coconut oil and pecan nuts and you have taken this humble oatmeal breakfast up a couple of notches nutritionally. Don’t take my word for it. Make a batch today and you’ll have a household that actually enjoys oatmeal for breakfast.



Banana Bread Baked Oatmeal


2 large ripe bananas (or 3 small)
3/4 cup milk, at room temperature
2 eggs, at room temperature
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1/2 cup chopped pecans (additional for garnish)
2 cups rolled oats
1 1/2 tsp cinnamon powder
1/4 tsp salt

Preheat oven to 180ºC.

Grease an 8×8 baking dish and set aside.

Spread the chopped pecans on another ungreased baking tray and let them roast for 4-6 minutes or till they are toasted light golden brown. Cool.

In a large mixing bowl, mash the bananas.

Add the milk, eggs, coconut oil, maple syrup and vanilla to the mashed bananas and mix well till smooth.

Add the oats, salt, cinnamon powder and toasted pecans and stir till combined.

Pour into the greased baking dish and bake for 20-25 minutes or until set and golden brown on top.

Let it cool for a while (around 5 minutes) in the baking dish itself before cutting and serving.

Serve warm by itself or with some greek yogurt or milk, as desired. You could top it off with some fresh fruit and nuts as well.

If you’re making this ahead of time, refrigerate and cut and reheat in the microwave as needed.