BANANA AND BRAZIL NUT BREAKFAST SMOOTHIE
Healthy and delicious!
Provided by kitanded
Categories Breakfast and Brunch Drinks
Time 8h5m
Yield 1
Number Of Ingredients 9
Steps:
- Pour enough spring water over Brazil nuts in a bowl to cover by several inches; soak in refrigerator 8 hours to overnight.
- Drain Brazil nuts and put them into a blender; add banana, kefir, amaranth, cocoa powder, vanilla extract, and honey. Blend mixture until smooth, adding spring water as needed to reach desired consistency.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 86.3 g, Fat 33 g, Fiber 7.4 g, Protein 20.2 g, SaturatedFat 10.8 g, Sodium 87.1 mg, Sugar 27.4 g
BRAZILIAN BANANA BREAD
In Brazil we call this Banana Cake, but when I baked this for the first time here everyone started calling it Banana Bread. You can add nuts in the dough or on the top if you wish.
Provided by Fernanda Esteves
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
- In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 74.3 g, Cholesterol 52.8 mg, Fat 4.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 140.4 mg, Sugar 43.8 g
BRAZIL NUT & BANANA PARFAIT
Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.
Provided by Gill Paul
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put the brazil nuts and maple syrup in a small saucepan over low heat and cook until the syrup bubbles. Remove from the heat and stir in the oats. Transfer to a nonstick baking sheet and place in a preheated oven, at 325°F, for 10 minutes, or until the oats are toasted and sticky.
- Mix the yogurt with the vanilla, cinnamon, and confectioners' sugar and set aside. Reserve 4 slices of banana for decoration, then place the remaining bananas in another bowl with the lemon juice and raw sugar and toss to coat.
- Divide half the yogurt mixture among 4 glass bowls or sundae glasses, top with half the bananas, then half the nut mixture. Repeat the layers, finishing with the nut mixture. Decorate with the reserved banana slices and chill until ready to serve.
BRAZIL & BANANA BREAD
Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
- Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
- Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
- Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.
Nutrition Facts : Calories 299 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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