• Cooking with Kino: Vegan Walnut Banana Fruit Bread

    While it’s not a crisis of food shortage right now, it kind of feels like one. With most of us confined to our homes and lines snaking around outside grocery stories, I’ve been inspired to minimize food waste even more. When I had a bunch of bananas that were turning bad I decided to make banana bread!

    I shared my creation on Instagram and got flooded with recipe requests. So, here it is below. But, before you follow it precisely you should know that I don’t exactly measure things. I have a feel for measurements and go with approximates. The most important thing is to check on the banana bread and be sure not to overcook it.

    Ingredients

    • 6 overripe bananas (can be refrigerated but don’t have to be)
    • 2 1/5 cups of flour (any flour will do, but I used Quinoa flour)
    • 1/2 cup of coconut oil (or your favorite cooking oil)
    • 1 teaspoon of salt
    • 1 teaspoon of baking soda
    • 1/2 cup of brown sugar
    • 1 teaspoon of vanilla
    • 1 teaspoon of cinnamon
    • 1/2 cup of walnuts (macadamias and pecans are also good)
    • 1/2 cup of dried mixed fruits (I used raisins, cherries, cranberries and blueberries, but apricots or dates could also be nice)

    Directions

    • Preheat over to 350F
    • Peel the bananas and place in a large mixing bowl. Mash them up with a fork (or something more fancy if you have it)
    • Mix in the coconut oil, vanilla and brown sugar.
    • Mix the baking soda, cinnamon, flour, and salt together.
    • Mix them all together. Don’t overdo it.
    • Add in half of the walnuts (the ones in pieces and save the whole walnuts) and all the dried fruit. Mix well.
    • Scoop out into a baking pan.
    • Place whole walnuts on top in a fun pattern. Drizzle brown sugar on top for fun and a little extra sweetness.
    • Place in the center of the over. Set the timer for 40 minutes. Check with a fork or toothpick. It should come out mostly dry. If it isn’t yet, then keep the bread in the oven for an extra 10-15 minutes or until cooked through. Check regularly and do not overcook.
    • Note: my oven runs hot so you might need to adjust the times.

    Discover more vegan recipes on Omstars

    By Kino MacGregor

    International yoga teacher, Kino MacGregor has over 20 years of experience in Ashtanga yoga & 18 years of experience in Vipassana Meditation. She is one of a select group of people to receive the certification to teach Ashtanga Yoga & practice into the Fifth Series of Ashtanga Yoga. With over 1 million followers on Instagram & over 500,000 subscribers on YouTube & Facebook, she spreads the message of yoga around the world. To Kino, yoga is more than making shapes. It is a daily ritual where people tune deeply into their spiritual center & experience the peace of the Eternal Divine. Her goal is to make the tools of traditional yoga accessible for all different sizes, shapes, ethnicities, & ages. She believes yoga is truly for everyone. Learn more from and connect with Kino on Instagram!

  • Mocha + Banana Smoothie Bowl

    Valentines Day was a little over a week ago, but we’re still craving sweets over here at OMstars.com, so for today, we’d love to share a super simple smoothie bowl that you’ll be able to whip up and serve in minutes! We got this super tasty Mocha Banana Smoothie Bowl recipe from Lee Holmes, founder of Superchargedfood.com. Check it out, then give it a try and let us know what you think!

    Ingredients:

    • 30 ml (1 fl oz) shot of espresso coffee or dandelion tea
    • 1 tablespoon chia seeds
    • 2 tablespoons raw cacao powder
    • 1 tablespoon Love Your Gut Powder (optional)
    • 1 frozen banana, sliced
    • 40 g (11F2 oz/1F4 cup) hazelnuts (or any nuts of your choice), soaked and roasted
    • 125 ml (4 fl oz/1F2 cup) Coconut Milk
    • 125 ml (4 fl oz/1F2 cup) Almond Milk, or other non-dairy milk of your choice
    • toppings of your choice, to serve

    Method;

    Pour the coffee or dandelion tea into a small bowl, add the chia seeds and let them sit for a few minutes. Transfer to a high-speed blender.

    Add the cacao powder, diatomaceous earth (if using), banana and hazelnuts.

    Pour in the coconut milk and almond milk and whiz until there are no lumps; the mixture can be quite thick. If your blender is struggling, add extra almond milk or water in small amounts to help it along.

    Pour the smoothie into a bowl or serving vessel; we’ve used half a coconut shell. Garnish with your choice of toppings — fresh banana slices, a sprinkling of mixed nuts and seeds, shaved fresh coconut, micro herbs — and dig in!

    By Lee Holmes

    See More Recipes By Lee Holmes

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