Berry Good Banana Bread.

We love our banana bread in this house, as it is, with chocolate, with yoghurt, with nuts and now with berries.

The best thing about this cake is it works well with whichever berries you have on hand. I have made it with blueberries, strawberries and raspberries and it always turns out great. I have also made with with sugar, and honey and it turned out well too.

Banana strawberry goodness!

This is a perfect treat for breakfast, tea time, school snack, dessert and even as a gift for a loved who loves banana bread.

Let us get started.

Ingredients are:-

1. 2 1/2 cups self raising flour. (If using All purpose flour, remember to add 11/4 tsp of baking powder and 1 tsp baking soda, plus a small pinch of salt).

2. 1 level tsp ground cinnamon.

3. 1 tbsp desiccated coconut (optional).

4. 1 1/2 cup sugar or sweet honey.

5. 4 large mashed really ripe bananas.

6. 1 cup frozen strawberries or raspberries. (I usually let them thaw a bit and mash roughly).

7. 1/3 cup coconut oil (or vegetable oil).

8. 2 large eggs.

9. 1 tsp vanilla.

10. 1 cup strawberry or mixed berry yoghurt.

Method.

1. Preheat oven to 180 °C and grease your baking tin really well.

3. Sift your flour and cinnamon in a large bowl, add the coconut and mix well.

4. In another bowl, mix the oil, sugar and eggs till well combined, then add the mashed banana and berries, followed by the vanilla.

5. Add dry ingredients to the wet as well as the yoghurt. Be careful not to overmix.

6. Add the batter to the pan and bake for 45 minutes to 1 hr, till cake is ready and a skewer comes out clean. I usually lower the temperature to about 160 after twenty minutes, and it takes about the same time to bake.

7. Let cake rest in pan for ten minutes then flip it carefully onto a rack and let cool completely in an airy area.

Baking times may vary as ovens are different so start checking at about the 50 minutes mark.

Looks so good!

Cut a slice and enjoy it!

Tip: I love making it in my bundt pan, but it works well in any large baking tin.

Baked this one with honey, it’s just a bit darker but tastes just as delicious as the one made with sugar.

It looks, smells and tastes so good. It is moist and crumbs beautifully too. Definitely worth a try don’t you think?

A Simple Bean Stew.

This is one of my favorite ways to have beans. If you can make this ahead of time, and let it sit a bit for the flavours to settle in well is even better.

It goes well with any flatbread, rice or savoury crepes.

You can also make it spicy and add chillies or cayenne if that’s your thing.

To make this delicious meal we will need:-

  1. 2 tbsp coconut oil. Your preferred oil will do too.
  2. 2 -3 cups already boiled red beans.
  3. 1 chopped onion.
  4. 1 tbsp ginger garlic paste.
  5. 4 tomatoes, blanched, peeled and pureed.
  6. 1 large carrot, grated.
  7. 1 bunch of coriander, stems and leaves separated.
  8. 1 chopped green bell pepper.
  9. Salt and pepper to taste.
  10. Spices- 1 tsp each paprika, curry powder, dhana jeera powder.
  11. 1 tsp mixed dried herbs.
  12. A small pinch of sugar (optional).
  13. 3 cups of water / vegetable stock.

The ingredients are simple, but healthy, flavourful and come together in a beautiful sauce that is finger licking good.

As usual, heat your sauce pan, add 2 tbsp of coconut oil. Add the onion and cook till soft.

Add the green pepper, coriander stems and ginger garlic paste. Add the spices and let them release their aroma and flavour, make sure they do not burn. You can add a tbsp of water as the spices cook.

Add the tomatoes and let them cook down till mushy. Salt and pepper can be added here too.
Add your carrots and broth. Cover and let them cook on medium low for about twenty – thirty minutes. The sauce will reduce and thicken. Do not rush the process. The beans will soften, absorb all the flavour and be a lovely colour too.

Once ready, add the chopped coriander leaves and let sit a while before serving.

This is a perfect make ahead dish as the longer it sits, the more time the flavours have to mix together well. So if you are into batch cooking, this simple bean stew is a great dish to make.

The beans slap really well on their own or with some rice too, and an avocado slice on the side. Mmmhhh. Yum!
Chapati Madondo aka Beans and Chapati are a perfect comfort food.

How do you like your beans?

One Bowl Banana Muffins.

These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.

They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.

Below is the recipe card.

Makes 12 muffins.

They rise so beautifully!

Try them and enjoy!

Love,

Wanjoro.

Baked Rice Balls.

Rice balls are a fave way to use up leftover rice in our house, and they make a perfect snack for the kids’ lunchboxes too.

Lunch box ready with tuna and cheese rice balls with a salad on the side.

Add in finely chopped vegetables, spices, herbs and cheese, they are quite versatile in terms of how you can flavour them up.

I like using short grained rice for the rice balls. It sticks together better than my beloved basmati, and the brand I use has a lovely aroma too. (I use Numa, which is a local Ugandan brand). I also prefer baking them rather than frying as its less to clean up and healthier too.

For the ingredients, I usually use:-

1. 2 cups of already cooked and chilled short grain rice.

2. 1 tsp dried mixed herbs.

3. 1/4tsp ground tumeric

4. 1 tsp paprika

5. Salt and pepper to taste.

6. 1 cup grated cheese (Cheddar, mozzarella or a mix of both).

7. 1 tbsp mayonnaise.

8. 1 egg.

9. 2 tbsp breadcrumbs.

10. 1/2 cup of drained and shredded tuna, or chopped sandwich ham or chicken.

11. 1/2 cup mixed finely chopped veggies. ( I like adding onion, garlic, and bell peppers)

(Tip: if you opt to fry the balls instead of baking, you can roll them in some all purpose / besan flour/ rice flour then fry to get a crispy layer on top).

See the crispy cheese crust?

Method.

The rice balls are so easy to make.

1. Preheat your oven to 180°C.

2. Line a baking tray with some baking paper.

3. In a large bowl, combine all your preferred ingredients well. Roll them into balls and place them on the baking tray. I usually get about 18- 20 balls at a go.

These batch contained cheddar cheese with finely chopped vegetables, ready for the oven.

4. Spray lightly with some olive oil and bake for 20-25 minutes.

Serve them with a salad of choice and ketchup. They are so yummy.

My daughter loves hers with ketchup.

Easy to make, colourful, healthy, fuss free, filling and so tasty.

Definitely worth a try!

Beetroot Buns.

Where are my colourful food lovers at?

This one is for you.

My kids and I love the bright pink colour of these beetroot rolls or bun. They are delicious and easy to make. They are good enough on their own or with a soup or as a sandwich.

They are so colourful and tasty!

For this recipe, I used 3 cups of all purpose flour. Added about Half a cup of atta (whole wheat ) flour. One tbsp sugar, pinch of salt, one cup of warm water, 2 tbsp vegetable oil, 2 tsp yeast, 2 tbsp vegetable oil, one tsp of ground mixed spice (I like the savory flavour) and one grated beetroot.

Always activate your yeast with the sugar and warm water.

Add the yeast mixture to the flour mix and stir well with a wooden spoon till it comes together into a shaggy dough. Then place onto a floured countertop and knead with your hands till smooth and soft.

Oil the dough, cover and let rest till doubled in size. It takes one hour in a warm area. Or a switched off oven with the light on.

Punch air out of the dough once risen then shape into 12 rolls.

Place the rolls on a baking sheet lined with baking paper.

Cover and let the shaped buns rest for about 30- 45 minutes before baking for about 18 minutes in a 180°c oven.

I brushed them with a honey butter mix before putting in the oven and after taking them out.

For honey butter, melt 2 tbsp of unsalted butter then add in 1 tbsp honey and mix well. It makes rolls soft, gives a nice sheen, aroma and a bit of yummy stickiness.

You can top the buns with sesame seeds too if you want.

They have a wonderful aroma and look so pretty too.

So delicious!

Had ours with some pumpkin soup. And the rest were great for breakfast too.

Definitely worth a try.

Love,

Wanjoro.