from my orchid kitchen

This dessert with an intense chocolate flavor comes in two layers: a brownie textured top that covers a thick cocoa and banana mousse.

The idea of ​​making this dessert came from the coincidence of having very ripe bananas to use (which would probably be the base of another banana cake - of the many I still have to try...) and also the fact that I was watching TV and switching to 24Kitchen channel and coming across one of Nigella Lawson's "cook, eat, repeat" episodes.

In this episode, she prepared her "chocolate tahini pudding" and as soon as I saw it, I told myself that since I had bananas and a jar of tahini in the pantry, this was exactly what I would serve for dessert at dinner.

Here, the texture inside is similar to a creamy mousse but served hot or warm rather than cold. I chose not to make the tahini whipped cream, nor to use the date syrup because the dessert (despite my adaptations) was already sweet enough.

The ingredients 

Bananas - I used ripe bananas, as they are sweeter and so I could reduce the sugar in the original recipe. You can use frozen bananas but always drain the extra moisture they release. 

Tahini - is the "butter" made from crushed sesame seeds. It can be substituted for peanut butter, almond butter, or cashew butter. 

Greek yogurt - in the original recipe the amount of yogurt was smaller, but by using 125gr I was able to eliminate the oil used originally. 

Egg - helps bind all other ingredients together. I haven't tried it, but the recipe may also work if it's omitted.

Dark brown sugar - I prefer to use dark brown sugar because it has a slight caramel flavor which pairs well with banana and cocoa. You can substitute with light brown sugar or coconut sugar. 

Flour - together with the egg, it will help to bind the other elements that are mostly moist. 

Powdered cocoa - although not much, it is enough for this dessert to have an intense chocolate flavor.

Baking soda - here the soda will create air bubbles in the dough when it is subjected to the heat of the oven and so the texture of this dessert is similar to that of a mousse. 

Chocolate chips - are an ingredient that will accentuate the chocolate flavor even more, although it has also been reduced regarding the original amount. 

Vanilla - is an optional ingredient that adds extra flavor to many desserts. 

Banana, chocolate and tahini pudding recipe

Ingredients 

250 g of banana
50 g of tahini
125 g of Greek yogurt
1 egg
50 g dark brown sugar
60 g of flour
1/2 teaspoon of baking soda
25 g of cocoa powder
40 g of chocolate chips
1 teaspoon vanilla (optional)
pinch of salt

1. Peel the bananas and mash them until you get a puree.
2. In a bowl, beat the egg with the sugar and a pinch of salt.
3. Add the banana, yogurt, tahini and vanilla.
4. In another bowl, mix the flour with the bicarbonate and cocoa.
5. Fold the flour and cocoa mixture into the previous preparation.
6. Add the chocolate chips.
7. Grease a pyrex or other container (that can go in the oven) and pour the mixture.
8. Bake at 160ºC for about 40 to 45 minutes.
9. Serve hot or warm with a little whipped cream.

Adapted from "Chocolate tahini banana pudding with tahini cream and date molasses"

Notes on how to make

• If you don't have chocolate chips, you can simply break 40 g of a chocolate bar into small pieces. 
• Another option is to serve this dessert in individual portions, and for this, place the preparation in bowls or ramekins and reduce the cooking time to about 25 to 30 minutes (or until the surface is cooked). 
• If you serve it with whipped cream, I advise you not to serve it on top of the dessert because it will lose its consistency (the dessert is hot) and go back to being just liquid cream. (In the photo the dessert was cold when it was photographed with the whipped cream...) 
• A better option (for my taste) is to serve it with a scoop of cream or vanilla ice cream.

 

 

 

 

These dense and sweet (but not overly) squares have an intense banana flavor and aroma, complemented by the crunchy nuts and creaminess of the white chocolate.

We see a lot of recipes out there that use the term "blondie" to name them. 

As I already mentioned when I posted these chickpeas and chocolate chips squares, not all recipes have the requirements to be "blondies". But such is not the case with this recipe. 

I had 2 very ripe bananas in my fruit bowl, and instead of making one of the many banana cake recipes that I still have saved to try, I decided to make something else to snack on, and these banana blondies were worth it. To make them even more blondies, I decided to add white chocolate and also some walnuts. 

As I didn't have many in the pantry, I preferred to use them as decoration on top of the squares, but I must mention that they are much better chopped in pieces and wrapped in the dough of these blondies (which is what I'll do next time I make this recipe). 

These also have other characteristics that differentiate them from other blondies: they are made with oat flour and without eggs, and they can be vegan if the white chocolate used does not have dairy in the ingredients and if vegan butter or oil is used instead of butter.

The Ingredients

• Banana - it's their flavor that will be predominant in blondies, and the creaminess helps to create the dense texture typical of blondies.
• Oat flour - this flour works very well in blondies and brownies because they always have a compact texture and the smooth flavor of this flour complements the other flavors present.
• Butter - I used regular butter, but it can be replaced with vegan butter or 2 or 3 tablespoons of oil (I recommend neutral coconut oil or grapeseed oil).
• White chocolate - the fact of using white chocolate in these blondies allows you to reduce the amounts of butter and sugar presented in similar recipes, and also gives a flavor similar to the one of condensed milk with a touch of vanilla.
• Light brown sugar - this type of sugar is essential in making blondies, and can be replaced with other types of brown sugar or coconut sugar (in this case it can change the color of the blondies).
• Vanilla and Cinnamon - they are optional but they combine perfectly with the banana flavor.
• Nuts - some make brownies and blondies without adding extra ingredients, but this type of cookies improves significantly with the addition of crunchy elements inside them, such as walnuts (or pecans), cranberries or raisins, or chocolate chips.

 

Banana white chocolate walnut blondies recipe

 

Ingredients

2 medium sized bananas
100 g of oat flour
1/2 teaspoon of baking powder
100 g of white chocolate
30 g of butter
50 g light brown sugar
1 teaspoon vanilla (optional)
1/4 teaspoon cinnamon (optional)
30 g nuts

1. Coarsely chop the walnuts. Reserve.
2. In a bowl, melt the butter together with the white chocolate.
3. Add the vanilla, cinnamon and sugar.
4. Peel the bananas and puree them.
5. Fold the banana puree into the white chocolate cream.
6. In a bowl, add the baking powder to the oat flour.
7. Gradually mix the oat flour into the mixture until it becomes homogeneous.
8. Finally, add the walnut pieces.
9. Place the mixture in a square or rectangular pan, greased and lined with parchment paper.
10. Bake at 175ºC for 20 to 25 minutes.
11. Cut into 9 or 16 squares, and serve when completely cooled.

These creamy and intense chocolate flavored brownies, in addition to being flourless also have no fat and do not use refined sugars.

There are 2 types of brownies: those that have a more cake-like texture and those that have a more creamy interior (the so-called fudgy). These are so undoubtedly creamy that it almost looks like we are enjoying a dark chocolate bonbon.

The Ingredients

Bananas - the bananas should be ripe, as they are sweeter to counteract the bitterness of cocoa. You can use frozen bananas but always drain the extra moisture that they release.
Eggs - help to bind all the ingredients present.
Milk - any type of milk can be used here, and when I make these brownies I use oat or almond milk.
Cocoa - this recipe requires a good amount of cocoa, which will substitute the flour. It can also be replaced for powdered chocolate, but since it contains sugar you probably won't need to add the syrup or just use a smaller amount of this sweetener.
Maple syrup - until a few years ago it was very difficult here to find this natural sweetener, but some can be found in some supermarkets and health food stores. It can be replaced by agave syrup or even honey (a more liquid/fluid version).
Vanilla - is an optional ingredient, but it always improves the taste of many desserts.
Baking soda - since the ingredients present make a thick batter, the baking soda will create some air bubbles in the dough when subjected to the oven's heat.
Chocolate chips - are an optional ingredient that further accentuates the chocolate flavor in these brownies. However, those who don't have chocolate chips can simply chop or grate the same amount from a chocolate bar into pieces.

How to make

• Place the liquid ingredients in a blender or food processor: eggs, milk, vanilla, maple syrup.
• Peel the bananas and cut them into slices, adding them to the previous ingredients. Blend until a homogeneous cream is obtained.
• Then add the cocoa powder and crush it again until it is well wrapped.
• Anyone who doesn't have a blender or food processor can blend the liquid ingredients and bananas in the glass of hand mixer and add the cocoa and chips in a separate bowl. If you don't want to use any electrical equipment you can just mash the banana very well and beat the eggs and then add the remaining ingredients.
• Add the chocolate chips, wrapping the mixture with a spatula or spoon.
• A square or rectangular form is lined with parchment paper (I used a disposable 18x18 cm because at the time I didn't have mine 22x22 cm).
• For this recipe, you have to use parchment paper otherwise you will hardly be able to unmold the brownies due to their creamy texture.
• The preparation is then poured into the pan lined with parchment paper.
• Place in the oven at 180ºC for about 25 minutes.
• Remove from the oven and let the brownies cool in the pan.
• Place in the refrigerator at least 2 hours before unmolding and cutting into portions. Placing brownies in the cold (even in those classic recipes) helps to improve the concentration of the flavors present and also improves their final consistency. 
• Since they have a creamy texture, it is advisable to store what is left in the fridge (they can also be frozen).

Banana cocoa brownies recipe

Ingredients

2 medium bananas
2 eggs
125 ml milk (of any kind)
125 gr of cocoa powder
4 tablespoons of maple syrup (maple syrup)
1 tablespoon vanilla
1/2 teaspoon of baking soda
50 gr of chocolate chips (optional)

1. In a blender or food processor, place the eggs, milk, vanilla, maple syrup, and sliced bananas.
2. Blend until obtaining a homogeneous cream.
3. Add the cocoa powder and crush again until well incorporated.
4. Add the chocolate chips and wrap them with a spatula or spoon.
5. Pour the mixture into a pan lined with parchment paper.
6. Place in the oven at 180ºC for about 25 minutes.
7. Allow it to cool completely in the pan.
8. Place in the refrigerator for a few hours before unmolding and cut into portions.

Adapted from "Double chocolate blender brownies"

 

 

Made with just 5 main ingredients, it is the perfect crepe to taste simple with a hint of cinnamon or on these hot days with ice cream.

The ingredients

It takes 5 main ingredients to prepare these delicious crepes:

• Egg - to connect the elements and give some consistency to the crepes. I estimate that it can be replaced by a "flax egg" but I still haven't tried this alternative.
• Banana - it is advisable to use ripe bananas, which will give crepes a softer texture in addition to the flavor and also allow the recipe to be sweetened naturally.
• Milk - animal or vegetable milk can be used, and I usually use oat or almond milk.
• Corn starch - this ingredient will replace wheat flour, making this a gluten-free recipe.
• Coconut oil - since the banana is present, only one tablespoon of fat in the dough is needed.

 

How to make

• In a blender, food processor or hand mixer, place the liquid ingredients first: milk, egg, and coconut oil (melted).
• Cut the banana into pieces and add.
• Then add the remaining ingredients - sugar and corn starch.
• Crush everything until you get a homogeneous liquid and without banana pieces (you may find, especially those more used to making crepes, that the preparation is more liquid than in other recipes, but it is normal because as they use bananas they have a slightly moistier texture but similar in consistency compared to simple crepes).
• Place in the refrigerator to rest for at least 15 minutes.
• Heat a frying pan or crepe pan, over low heat and lightly oil it with a few drops of oil or a little butter.
• When it is hot, pour part of the mixture into the pan to form a thin film of dough.
• Once it is cooked, turn it over carefully and let it cook for a few more seconds.
• It is very important to grease the pan whenever you are preparing another crepe, as they can easily stick to the bottom.
• This recipe yields approximately 10 to 12 crepes of about 22 cm in diameter.
  

Banana crepes recipe

Ingredients

1 medium banana
1 egg
250 ml of milk (of any kind)
1 cup of corn starch (approx. 140 gr)
1 tablespoon of sugar (optional - I don't usually add)
1 tablespoon of coconut oil (or butter)

1. Place all ingredients in a blender, food processor or hand mixer glass.
2. Grind everything until a homogeneous liquid is obtained.
3. Allow to rest, preferably in the refrigerator, for at least 15 minutes.
4. Heat a non-stick frying pan or crepe pan, lightly greased with a little oil.
5. Pour about a soup ladle (barely filled) of the mixture, covering the bottom of the pan.
6. When it starts to show some "bubbles", and with the help of a spatula, loosen the edges of the crepe, and turn to get color on the opposite side.

Adapted from "Crepes de banana" from the portuguese book "O Verde" by Olívia Santos

This is a different dessert that uses a significant amount of ripe bananas, which combines so well with these fall days.


I always get excited when I have ripe bananas in my kitchen because it means I can make some banana dessert. Usually, it means preparing a batch of muffins or banana bread, but this time and because I had so many frozen bananas, I decided to bake this oven pudding for the first time.

There are some recipes similar to this one, many of them of Brazilian origin but using condensed milk as a sweetener, which is not the case of this pudding that is less sugary, because there's already some sweetness present in the ripe bananas.

Ingredients for this banana pudding