GO BANANAS: 7 RECIPES FOR BANANA DAY
Today is Banana Day! I do love this bright yellow wonky-looking fruit available at supermarkets and cafeterias across the land when it’s perfectly ripe, firm and sweet. But for me, the most flavourful bananas are the lesser known varieties such as Latundan AKA Lady Finger (beloved of my mum who is from the Philippines) which you can sometimes find in Asian or West Indian stores. In the UK, my favourite way to enjoy one of the generic seedless varieties imported by the bucketload is actually within a recipe rather than solo and probably a little overripe (to max out the flavour) — banana bread being my go-to as you’ll see below...
It’s worth noting that, whilst bananas are imported from overseas, their carbon footprint is still low compared to their nutritional value, according to Mike Berners-Lee, author of How Bad Are Bananas? He explains that “they are grown in natural sunlight with no hot-housing; they keep well, so although they are often grown thousands of miles from the end consumer, they are transported by boats (about 1% as bad as flying); and there is hardly any packaging, because they have their own.”
Before you dive into some tasty recipes, here’s a little about what makes bananas so great according to Ayurveda. They are actually considered a sacred plant in the Vedas. Banana leaves are often used as plates in South India, and in Kerala I was told a banana is eaten at least once a day to end a meal. Bananas are also used in rituals throughout the subcontinent, and banana plants sometimes line the entrance to a wedding celebration — and for anyone who’s ever grown a banana plant, we can attest it looks architecturally glorious in the house or garden with its large fleshy leaves.
Thanks to their electrolytes, especially potassium, bananas are hydrating, which is why they are popular post-workout. They are, according to Ayurveda, heavy, nourishing, satisfying and grounding — great for skincare and filling you up. Best eaten alone, as are raw fruits in general, cook them and team with spices such as lime, ginger and/or cardamom, all of which help with making banana more digestible. A ripe banana, eaten at the right time is pacifying for Vata and Pitta but can aggravate Kapha, so avoid them if you’re feeling a little sluggish. You also should never combine bananas (or any fruit for that matter) with dairy milk as this can upset your digestion. Sorry, banana milkshakes...
This is a super easy cake that’s completely vegan and is a fun take on the classic banana bread. The addition of caraway seeds gives it a Scandi taste that will quickly make this more unusual combination a go-to in your household.
‘HERBY GOES BANANAS’ MUFFINS WITH BLUEBERRIES AND THYME
Thyme in your muffins? Oh yes! Ayurveda recognises this herb for its antimicrobial, antiseptic, and anti-inflammatory properties, plus it makes these sweet cakes extra fragrant. Kids love them, too!
BUCKWHEAT BANANA BREAD WITH SALTY BUTTER
If you’re looking for the ultimate banana bread recipe that all your friends will want to steal, this is the one. It’s malty, not too sweet and an absolute classic from East by West the book (page 60) that was also a hit in my East by West pop-up café.
#BAKEFORSYRIA: CHICKPEA BANANA BREAD WITH CINNAMON, DATES AND ALEPPO PEPPER
This is an adaptation of the classic banana bread above with a Syrian-inspired twist. I originally made it for the Bake for Syria cookbook, adding in some lovely warming spices as well as dates, walnuts and a sprinkle of Aleppo pepper, which works a treat.
BANANA AND DATE COOKIE DOUGH BITES
Take the indulgence of cookie dough, add the nutritious goodness of lovely natural ingredients and you get these bites! They’re naturally sweetened with banana and date for a super wholesome slightly sweet kick. Another favourite from East by West (page 106), especially for the kids.
PEANUT BUTTER BANANA BREAD CAKE WITH SEA SALT, CHOCOLATE AND CHILLI
A totally indulgent cake created with the classic peanut butter-banana-chocolate combo, and elevated with sea salt and chilli. Just looking at that frosting makes me crave a slice!
Last but not least, did you know that bananas can be savoury, too? If you’ve got your hands on some truly underripe bananas, you don’t have to wait a week to eat them! You can gently simmer them in this Zanzibari stew for something a little different and a lot delicious.
