• Do you like carrot cake? Is the banana loaf your favourite cake? If yes you won’t be disappointed. This is the same kind of cake - moist, spicy and not very sweet. Carrot and banana give natural sweetness and moistness and match perfectly each other because of their subtle vegetable taste. You may use the same batter either for muffins or for a loaf and preparing is quick and easy so you can try it any time. Frosting is not necessary however it gives some sweetness and taste. Enjoy!


    16 classic muffins or one loaf



    • 2 bananas
    • 1 ½ cups shredded carrots
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon mixed pumpkin pie spices
    • 2 large eggs
    • ½ cup oil
    • ¾ cup brown sugar
    • ¼ cup plain yogurt
    • 1 tablespoons vanilla extract

     Cream cheese frosting:

    • ¼ cup butter
    • ¼ cup icing sugar
    • 125 g cream cheese
    • 1 tablespoon milk
    • 1 teaspoon vanilla extract



    Preheat oven to 350°F and line a pan.

    Smash the bananas with a fork. Stir in the shredded carrot.

    In a medium bowl, whisk together flour, salt, baking powder, soda and spices. Stir in banana-carrot mixture. In separated bowl mix together eggs, oil, sugar, yogurt and vanilla. Pour wet ingredients over flour-vegetables mixture. Whisk together just until combined. Pour batter into prepared pan. Place the pan in the oven and bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 10 minutes and then cool completely on a wire rack.

    Frosting: whisk together all ingredients until smooth. Frost 1 tablespoon portion over every muffin (or loaf) and (optional) decorate with chocolate carrot.





    The recipe is based on stylesweetca.com but modified by me.

    Category: Cupcakes/muffins.

    Tags: banana, carrot, yoghurt.

  • Homemade, healthy ice cream tasted like banofee pie. Just to remind: banofee has crackers crunch base, caramel layer, bananas and whipped cream on the top. These ice pops have the same ingredients and simulate the pie’s taste. They are fatless and egg-free and have large batch of fruits and yogurt. My children are crazy about 'cause what would be better than ice cream made of candies? Enjoy!


    12 ice pops



    • 2 frozen bananas*
    • 1 cup fullfat yogurt (plain or vanilla)
    • ¾ cup whipping cream
    • 180 g sof caramels (I used Soft Caramels Werther’s Original)
    • 2 tablespoon milk
    • 2 tablespoon crushed crackers
    • 50 g  (1½ oz) dark chocolate



    *Peel bananas and divide in three part each. Place in a plastic container and put into the freezer for 4-5 hours. 

    Frozen bananas and yogurt place in a blender and blend until smooth. Melt caramels with milk over low heat.  In the bowl of a stand mixer whisk cream until stiff peaks forms. Pour the cream over banana-yogurt mixture and gently mix with rubber spatula until combined. Gradually add melted caramels still mixing. Caramels have to be warm and some of them will be combined with mixture and some will set creating pieces of caramel. That is fine. Spoon ice cream mixture into molds, put the stick in each and sprinkle with crashed crackers.  

    Before serving melt the chocolate, set aside to cool slightly but do not let to set completely. Remove ice pops from molds. Place the chocolate  in a piping bag and drizzle over popsicles.




    Category: Desserts/icecream.

    Tags: banana, caramel, glutenfree, yogurt.

  • If you seek an idea for easy, quick and tasty cake for autumnal tea time this one is just perfect. It is very moist cake with nice texture (thanks to bran addition) with sweet pear pieces. I decided for banana frosting after discovered that banana and pear share the same fruit ester called isoamyl acetale and because of that they have similar taste drop. And I can say this is really good combination. Enjoy!


    rectangular pan 13 x 9 inch



    • ¾ cup butter
    • 2 large pears, peeled, cored and chopped finely
    • 1 cup brown sugar
    • ½ cup maple syrup
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 ½ cups flour
    • ½ cup wheat bran
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon baking soda

     Banana frosting:

    • 150 g cream cheese, softened
    • 1/3 cup butter, softened
    • 7 tablespoons icing sugar
    • 2 tablespoons powdered freeze-dried bananas
    • 1 tablespoon milk


    • autumn leaves sprinkles




    Preheat oven to 350°F. Line baking pan with paper parchment.

    In a small sauce pan melt 1 tablespoon butter. Add chopped pears and cook on the medium heat about 12-15 minutes until tender. Remove from the saucepan and set aside. In the same sauce pan melt the remaining butter. Pour to the large bowl and add sugar and maple syrup. Stir until sugar has dissolved. Add eggs and vanilla extract, stir together. Stir in flour, bran, baking powder, salt and soda. Stir in pears. Spread batter In the prepared pan. Bake for 30 minutes until light brown and puffed. Cool on a wire rack.

    Make frosting: beat cream cheese and butter until fluffy. Add icing sugar, banana powder and milk. Beat until incorporated.

    Spread frosting over the cooled cake. Sprinkle with sprinkles.




    Category: Fruit cakes.

    Tags:banana, bran, maple syrup, pear.

  • Yummy, aromatic rose ice cream to prepare at home. It takes few minutes and you do not need to owe ice cream maker. 100% ingredients are plants, all flavours and colours are natural and no sugar is added. My children love ice cream and they eat any amount in any taste. So I am very happy that they eat fruits and vegetables hidden in ice cream body. Enjoy!


    about 1 l



    • 3 small/medium bananas cut In pieces and frozen
    • 1 cup coconut milk (thick part from a can refrigerated overnight)
    • ½ cup almond milk
    • ½ tablespoon coconut syrup
    • 1 ½ tablespoons freeze-dried beet root (powdered)
    • 1 teaspoon pure rose extract


    Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.




    Category: Desserts and ice creams.

    Tags: banana, beetroot, coconut milk, glutenfree, rose, vegan.

  • Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!


    10 cups bundtcake pan



    • ¾ cup coconut oil
    • 1 ½ cups raw cane sugar
    • 2 large bananas
    • 1 teaspoon vanilla extract
    • 2 cups spelt flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 250 ml coconut milk (thick part only from a can refrigerated overnight)


    • 3 tablespoons freeze dried blueberry powder
    • 2-3 teaspoons water
    • 150 g fresh blackberries


    Grease with coconut oil and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.

    Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.


    Category: Tea- and bundt-cakes.

    Tags: banana, blackberry, blueberry, vegan.

  • Oat cookies are very easy to prepare and can have endless flavour variants depending on added ingredients. You find few recipes on my blog. Today I baked further ones because we all love them and moreover they contain ingredients rich in microelements like: oat, nuts and dried fruits. Furthermore this recipe is vegan so it eliminates lots of allergens and is friendly for various diets. Cookies are crunchy outside and chewy inside. They are incredible yummy and we can eat them without compunction as it is a healthy snack. Enjoy!


    about 30 cookies



    • ¾ cup all purpose flour or glutenfree flour
    • 1 cup rolled oats
    • 60 g pecan nuts
    • 8 dried apricots
    • 75 g coconut oil
    • ¼ cup maple syrup
    • ¾ cup caster coconut sugar
    • ½ cup coconut cream
    • 1 teaspoon vanilla extract
    • 1 small ripe banana, mashed into puree



    Chop nuts finely. Cut apricots with kitchen scissors into small pieces. In a large bowl mix together flour, oats and half of the coconut sugar. Add pecans and apricots.

    Place oil, maple syrup, cream and remaining sugar in a saucepan and heat until boiling. Cook for further 5 minutes until thicken slightly. Pour over the flour mixture, add vanilla and banana puree and mix until combined.

    Preheat oven to 325°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball before baking and bake each batch for 18 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


    Category: Cookies.

    Tags: apricots, banana, pecans, vegan.

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