Have a go at whipping up a few snacks that save on time and money these school holidays, without compromising on taste. We’ve put together three easy snack recipes you can try out this week.
One-bowl Banana Bread
With close to 3000 five-star ratings, this one-bowl banana bread is quick, easy, and delicious. As with most banana bread recipes, make sure you use over-ripe bananas with black spotted skins. A big thanks to www.simplyrecipes.com for this one!
Ingredients
- 2 to 3 medium very ripe bananas, peeled (about 1¼ to 1½ cups mashed)
- 1/3 cup (76g) butter, unsalted or salted, melted
- 1/2 teaspoon baking soda (not baking powder)
- 1 pinch salt
- 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (205g) plain flour
Method
- Preheat the oven to 175°C, and butter a loaf pan (roughly 20cm x 10cm)
- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- Mix in the remaining ingredients including baking soda, salt, sugar, beaten egg, vanilla extract, and flour.
- Pour the batter into your prepared loaf pan.
- Bake for 55 to 65 minutes at 175°C, or until a toothpick or wooden skewer inserted into the centre comes out clean. (A few dry crumbs are okay; streaks of wet batter are not.)
- If the outside of the loaf is browned but the centre is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve (use a bread knife to cut smooth slices.)
Storage tip
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.
Peanut Bliss Balls
Original recipe posted on www.kidspot.com.au
Ingredients
- 1 cup almond meal
- 3 tbs smooth peanut butter
- 1 cup shredded coconut
- 2 tbs rice syrup
Method
Mix all the ingredients together in a bowl and shape into balls. Roll the shaped balls in extra coconut and enjoy. It’s that simple!
Ham, cheese and zucchini muffins
Ingredients
- 2 cups (300g) self raising flour see notes
- 1 cup (80g) grated cheese
- 2 medium (400g) zucchinis grated and excess liquid drained
- 125 g chopped ham or bacon
- ¾ cup (185g) buttermilk see notes
- 2 eggs
- ¼ cup (65g) vegetable oil
- sea salt and pepper to season
Method
- Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 180 degrees (160 degrees if using fan forced).
- Whisk together the buttermilk, oil and eggs in a bowl and set aside.
- Sift the self raising flour into a large bowl. Add the grated cheese, ham, grated zucchini, sea salt and pepper. Mix to combine.
- Pour the buttermilk mixture over the top of the flour mix and gently fold through.
- Divide the mixture equally between the muffin cases (filling to ⅔ full).
- Bake in the oven for approximately 15 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
- Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.