Banana Cake

Ah, bananas....a definite favourite of mine!

I usually eat bananas for breakfast or have them for dessert with a little fresh lemon squeezed over top. But, since it's my birthday today I'm going to share a deliciously delectable way to use bananas, and I'm Not counting the calories!

Quick Toasted Banana Cake w/ Banana Cinnamon Topping

For 2

This recipe calls for banana bread, but by the time you put all this together it really is more of a cake!

• 2 large pieces banana bread (I used banana nut bread), you can use your favourite, cut into thick slices, think of cake-size pieces when you cut it.


• 6 small or 4 large ripe bananas, cut into small pieces


• 4 tsp cinnamon, or more to taste


• 2 tsp vanilla


• 1/4 cup cream


• 2 tbsp olive oil


• 2 tbsp butter


• chopped walnuts, hazelnuts or pecans (optional)

1. Over medium heat, heat olive oil and butter in a large non-stick skillet.


2. Add banana pieces, cook for 6-8 minutes, or until the banana starts to fall apart and gets really soft.


3. In the meantime lightly toast your banana bread in the toaster or in the oven.


4. Add vanilla and cinnmon and let it bubble for a minute or so, stirring to combine well.


5. Turn the heat down a couple notches and add cream, stirring to combine well.


6. Place toasted banana bread on a plate and top with banana cream mixture. To set your tastebuds ablaze, add a dollop of whipped cream and sprinkle with nuts.


7. Serve and enjoy!!

p.s. sorry for lag between posts, I have quite a few pictures of food I've made, they're just still on our camera!! Percy...hint! hint!

Shrimp and Coconut Curry

In this chilly weather it's nice to eat something that will warm you up - physically and mentally. This recipe for Thai Shrimp Coconut Curry will give you nice mental images of warmer places with flavours of coconut and lemongrass, and the heat from the dish will warm your bones and your stomach.

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Shrimp and Coconut Curry

Serves 3-4

• 1 lb large raw shrimp, deveined and peeled
• Salt
• ½ tsp mustard seeds
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground anise seed
• 3 tbsp vegetable oil
• 2 tbsp green thai curry
• 2 onions, thinly sliced
• 1¾ cups coconut milk (I enjoy the Arroy-D brand)

Rub shrimp with salt and set aside (I read that rubbing shrimp with salt lightly cures them, making them succulent). Dry-roast the mustard seeds quickly, then add the other spices. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.

Heat the oil in a heavy pan and fry the green curry paste for 2-3 minutes. Add the onions and stir for a few minutes more. Add the spices and the coconut milk, and simmer, uncovered, for 8-10 minutes, stirring frequently. Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook or they will be tough. Serve with basmati rice.

Enjoy!