Okay so you know how our journey started- I first spotted Chobani not long ago (after jealously watching other bloggers eat it) and instantly fell in love. And from there, Chobani’s popped up here and there on the blog. Well the kind people at Chobani recently sent me vouchers and as soon as they arrived I legged it to the store and grabbed me some more Chobani. In terms of flavours I’ve tried Blueberry, Strawberry, Passionfruit and natural 0%. My absolute favourite is the natural! I enjoyed the Strawberry, especially in my pancakes but the other two flavours were oddly sour and almost stung your mouth? (Has anyone else had this? Apparently the Mango is worse in that regards- according to the bf). Anyways the plain 0% is a huge hit in my house. Because it’s plain it can be used for savoury or sweet, and surprisingly my nutella mugcake, eat-anything-and-still-has-abs boyfriend actually really enjoys the plain instead of sour cream! And he doesn’t even miss the calories The plain 0% Chobani is so versatile, here’s some ways I enjoy it.
- In a creation
- As a snack, served with muesli or fruit
- In place of sour cream in savoury dishes!
- In my curry sauce dressing
- Or on its own
But you know what else is awesome about Chobani? It can be used in recipes! Have a look at this neat little conversion chart I found on Pinterest.
Pretty simple right? Well, it was so simple that I even managed to make my own Banana Cake recipe! I had plenty of extra ripe bananas, and fresh Chobani. I just knew Banana Cake was in the future! It’s the perfect amount of sweetness, healthiness and has a subtle banana flavour to it- oh and with a hint of honey too Plus it’s sugar free (apart from the honey of course), healthy, wholegrain, has good fibre, low fat and relatively low calorie for a banana cake (roughly between 120-150 calories per piece). Ps. Sorry about the crappy photo- when I get a better picture I’ll share it sometime, I know it doesn’t look as good as it tastes! Trust me.
- 1 cup of wholemeal flour
- 1/2 cup of wholegrain oats
- Just under 1/4 cup of honey (I filled the 1/4 cup about 2/3 of the way haha- feel free to use 1/4 if you wish).
- 2.5 ripe bananas, mashed (3 will be fine- but I had half a one cut already)
- 3 tsp of baking powder
- 2 tbs of Chobani 0% plain greek yogurt
- 2 tbs of trim milk
- 1 egg
- Preheat a fan-forced oven to 200 degrees celsius.
- Line a tin with baking paper.
- Combine the Chobani and honey in a bowl. Beat in the yogurt and mashed bananas until combined.
- Fold in the flour, oats and baking powder.
- Add the milk and fold to continue.
- Pour mixture into the prepared tin and place in the oven.
- Allow to cook for 15-20 minutes or until a skewer comes out clean.
Be careful and make sure you don’t over cook it, because it can get quite dry without butter and with the oats/wholemeal flour. Oh and the cake could almost be described more like a banana slice because it’s not quite as thick as a typical cake- well that’s depending on your tin. A smaller tin will obviously produce a thicker piece. Whereas I had a bigger tin so my pieces were thinner.
The bf prefers his naked with his coffee, and my mum enjoyed hers with some home made cream cheese icing. I reckon it would taste great drizzled with some regular icing, nutella or drizzled chocolate mmm! The cream cheese icing was just a mini tub of extra light philly cheese and some icing sugar mixed together. I am always a bit apprehensive making healthier baked goods for my family because they are definitely not use to that sort of food- whereas I love it. But the bf actually really enjoyed it, and surprisingly my mum loved it! Guess what? There’s only one piece left, and I haven’t gotten any yet! If that doesn’t indicate a good recipe, I don’t know what does
DAILY HEALTHY THOUGHT: I deserve to treat myself better.
What are your favourite banana recipes?
PS. The Giveaway is still on! Enter quickly before it ends