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!

Rosy Mango and Coconut Milk Jello

This time it's elegant....

That's right - more jello! But this time it's virgin - that is, no booze! This jello creation is also much more elegant than shooters, making it a cheap and creative way to serve dessert for a dinner party or a romantic meal.



For this jello dish I used Mango jello and substituted the cup of cold water with a cup of coconut milk. Other variations could include sweetened condensed milk or cream. Use other jellos too - I think strawberry with cream would be divine, garnished with a fresh strawberry.



To jazz this up even more I added a couple drops (yes, only drops, it's potent) of rose water - so this jello really had an Eastern flair! Try to think of other additional flavours, I know not everyone has access to rose water (I got mine at Superstore). You could try almond, vanilla, lemon or orange extract, or orange water, the list goes on.

I picked a little mint from my garden to garnish. If I'd had some fresh mango it would have ended up on top too!
















Rosy Mango and Coconut Milk Jello:

• 1 pkg mango jello


• 1 cup boiling water


• 1 cup coconut milk


• a couple drops of rose water


• a sprig of mint for garnish


• And if you have them, clear serving dishes, so your eyes can enjoy the feast as well.

Dissolve jello in one cup of boiling water. Let cool a little, until warm. Add coconut milk and rosewater, stir. Pour into serving dishes and chill until set. And that's it! The mixture of coconut milk and jello separates - but this is part of the allure - the top is mousse like and the bottom is a nice clear jello. Food isn't only about taste, presentation goes a long way.

This is a nice refreshing dessert, not too heavy and just perfect for the last lingering days of summer.

Enjoy!