BANANA PANCAKES (Break fast of champions)
Sift together 1 cup all-purpose fl our and 2 teaspoons baking powder in a bowl. Stir in 1 tablespoon sugar. In a separate bowl, whisk together 1 cup buttermilk, 1/3 cup ricotta cheese, and 1 egg. Make a well in the center of the dry ingredients. Gradually whisk in buttermilk mixture until smooth. Fold in 1 peeled and chopped banana. Set aside for 15 minutes. Heat a large nonstick frying pan on medium heat. Spray with oil. Working in batches, pour 1/4 cup batter into the pan. Cook for 2 to 3 minutes or until bubbles appear on the surface and break. Flip pancake and cook for another 1 to 2 minutes or until cooked through and golden. Serve pancakes with sliced bananas on top. Drizzle with honey before serving. Makes 8.
BANANA AND PEANUT BUTTER TOASTIES (Butter up)
Spread softened butter on 2 slices of white or whole wheat bread. Spread peanut butter on the unbuttered side of 1 slice. Top with raisins and sliced bananas. Cover with the other slice of bread, buttered side up. Heat in a toaster oven for 4 to 5 minutes or until crisp and golden. Slice into squares or cut into shapes using cookie cutters. Repeat to make 4 sandwiches. Makes 4.
MINI BANANA AND CARROT MUFFINS (Much ado about muffins)
Sift together 11/4 cups all-purpose fl our, 21/2 teaspoons baking powder, and 1 teaspoon ground cinnamon in a large bowl. Stir in 1/3 cup brown sugar, 100 grams fi nely chopped dark chocolate, and 1/2 cup raisins. Make a well in the center. In a separate bowl, stir together 1 cup mashed ripe bananas, 1 cup grated carrots, 3/4 cup vegetable oil, and 2 beaten eggs. Pour into dry ingredients and mix well. Spoon mixture into greased mini muffin pans. Bake for 20 to 25 minutes in a preheated 375°F oven or until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack. Dust confectioners’ sugar on top. Makes 8.
