Only two days to go now and I can stop eating bananas for a while. Today was a bit intense. Here’s the menu.
Also the usual reminder that I am raising money for One25, by using bananas in all my meals until Sunday. I’m delighted to see that I’m up to 76% of my target, but there’s still a way to go. You can donate here.
Breakfast – Banana Yoghurt
Yoghurt is a regular part of many people’s breakfasts, but I make my own. I have an EasiYo yoghurt maker, which makes the process very simple. Just add water to the packet mix, follow the instructions, and leave overnight. A 1 kg batch lasts me about a week. They have loads of flavours, including banana.
Smoothie – Banana & Orange
You are getting two smoothies today, because this one is very much a breakfast drink. The recipe calls it “Top o’ the morning”. It contains banana, an orange, almond milk, cinnamon and ice. Except that I mis-read the recipe and don’t have an orange to hand so I used orange juice, which makes it rather more liquid.
Lunch – Plantain Chips
One thing I wanted to do this week was feature the banana’s lesser-known cousin, the plantain. However, I couldn’t manage to find any in the local shops, so I’ve had to settle for chips. Sadly, once they have been fried and salted, they don’t taste much different to bananas.
Smoothie – Banana & Mocha
This one has banana, chilled coffee, almond milk, almond butter, cocoa powder, ice and agave nectar. I was disappointed to discover that having agave in it did not involve actual tequila.
I’m not a big fan of iced tea/coffee, but the cocoa powder makes this. Yum.
Dinner – Orange Pecan Shrimp
We’ve done risotto, we’ve done Latin American, we’ve done curry, now it is time for something with an Asian theme to it. There’s a sauce made from orange juice, rice vinegar, soy sauce and cornflour, plus orange marmalade and ginger. Cook some frozen peas separately (I put them in with the rice part way through). Fry the shrimp until just pink, then reduce the heat, add the sauce, cover and cook for a few minutes. Then add the peas and banana pieces. Serve with rice and toasted chopped pecans.
Cocktail – Banana Daiquiri
Fortuitously today is International Cocktail Day. And it is Friday, so a little alcohol won’t go amiss. The classic banana cocktail is, of course, the banana daiquiri. This is made with ice, banana, rum, an orange liqueur, lime juice and sugar. Mine got made with what I had in the cupboard, which meant Kraken rum (obviously) and Cointreau Blood Orange.
Dessert – Banoffee Pie
The great thing about banoffee pie is that you can make it without cooking. The base is crushed digestive biscuits and melted butter, which needs a few hours in the fridge to set. Then cover the base with caramel, set the banana pieces into it, and cover with whipped double cream. I added some grated chocolate on the top.
It’s not the greatest looking slice in the world, but that was amazing.