August 29, 2011
Nina Dreyer Hensley, Jim Hensley, Paul Lowe
This delicious take on the popular Indian yogurt drink mixes in fresh banana and pear.
- 1 banana
- 1 pear, cored and cut up
- ¾ cup plain yogurt
- 2 tablespoons cardamom simple syrup (using 1 teaspoon cardamom seeds)
- 6 ice cubes
- Pinch of ground cardamom
Put the banana, pear, yogurt, cardamom syrup, and ice cubes into a blender and mix until smooth. Pour the lassi into a glass and top with a pinch of cardamom.
Banana Pear Lassi Recipe - Recipes
This morning W woke up smiling, sat up and gave me a hug and asked for eggs on toast and to go to the beach. And I had to say actually no, we’re packing up and leaving now, like right now, because Grandad wants to make the noon ferry. And we’re out of eggs.
So the plan was to leave Tofino this morning (which we did) and take the ferry over to Vancouver (check) and drive to Kelowna, where my Dad has a conference, and where my Mom and Dad were going to stay and golf for the weekend while W and I went to visit my very excellent friend Sue, who lives on the top of Silver Star Mountain, above Vernon. There we were going to drink wine, and she would have unoubtedly fed me (very well), and we would have gone down the moutain on Saturday morning to the Vernon farmers’ market, where after Americanos and non-crap scones (hard to find, but available) we would have strolled back and forth, selecting enough interesting things to head back up hill and keep us occupied in her lovely open kitchen while W placated himself with Disney/Pixar movies and peanut butter spoons and a yellow lab named Lola. And we would have discussed important culinary issues like what to do with twenty pounds of cherries, home-dried to the point of being concentrated and chewy, but not yet raisiny. Sue is one of the very best cooks I know (and I am aquainted with a few professionals) and a brilliant writer – although she doesn’t do it for a living, she should. I was going to ask if she might do a guest post here. She should totally have a food blog.
But. Our plans were kyboshed by the swine flu, namely that her daughter goes to the school in Vernon where one of the students contracted the virus and the entire school was shut down for a week. So perhaps not the very best idea.
Instead, W and I are tagging along to Kelowna, crashing my parents’ hotel room for the weekend. Not the worst way to spend a weekend, but it will involve me killing 6 or so hours with W tomorrow afternoon after checking out of the hotel and before my folks finish their golf game. There is a lake outside – perhaps he won’t notice that it’s not actually an ocean, considering he kept calling the ocean “the pond” (as in, “I’ll throw the shell in that pond!”). When my Dad told him, with that educational slant that Grandads tend to take, that the body of water we were visiting was actually called the Pacific ocean, W started calling it “the Specific Really Big Pond“. When my Mom explained that their new house was overlooking Clayoquot Sound (pronounced Cla-kwhat Sound) he repeated “quack quack.. what’s that sound?” which of course received an awww, how adorable laugh, which he has been receiving in spades this week. When we get home, he’s going to go into serious Grandma withdrawl.
As for how we nourished ourselves on the road today, there wasn’t much junk, as far as days spent eating in the car go. (We left Tofino at 8am and arrived in Kelowna just after 7 it was a day-long drive-ferry-drive. Amazing that you can travel all day and still be in the same province.) I packed up the last of the broccoli-slaw my Mom bought but we never got around to eating (note to self: make Asian sesame-orange vinaigrette for next bag) and ate it in the car at the ferry terminal instead of going in for pizza. We had some surprisingly delicious curried chick pea soup on the ferry. And last night I made muffins with the overripe bananas and pears that had been bashed around in our beach bag but not eaten. I made a couple batches this week, actually, enjoying the novelty of working in a sparse kitchen with limited ingredients – a Kinder-size bag of all-purpose flour, baking soda, sugar, eggs, vanilla and oil, mashed together with a wooden spoon and baked in the only baking tin up there – a jumbo-sized 6 cup muffin tin. When I went into town for espresso I would grab a packet of coarse turbinado sugar (hey, I wasn’t putting any in my coffee at $4 I figured I was entitled to a packet of sugar) to sprinkle over their tops before they baked.
We ate lots of muffins out of small paper bags this week hard to resist when you stop for coffee, and it’s something W has taken comfort in. Just so you know, Jupiter has by far the best muffins in Tofino. It’s in the bottom half of a house sort of behind the ice cream shop. They also sell them out at Beaches grocery on your way into town.
Banana Lassi (Indian Yogurt Drink)
A Lassi is a very popular yogurt-based drink that originates in the Punjab regions of India and Pakistan. They somewhat resemble a milkshake or smoothie and are made the same way, by blending the ingredients. There are savory or salted Lassi, and sweet Lassi made with fruits.
- 2 whole Large Bananas, Peeled And Sliced
- 1 cup Plain White Yogurt
- 1 pinch Pinch Ground Cardamom
- Honey, To Taste (optional)
- Cold Water (optional, See Note)
- Ice Cubes (optional)
Note: You can add some cold water to thin out the lassi if you like and that’s if you are using full fat yogurt. But I suggest if you are using fat free or thinner yogurt that you skip the water or the lassi will be too watery.
Peel and roughly slice the banana then place in a blender. Next add the yogurt, cardamom and the honey if using. Blend until the banana is completely broken down and ingredients are well blended. At this time you can check the consistency of the lassi and see if you would like to add water to thin it out, then blend again for a minute.
Serve straight away with a few ice cubes.
Another way I’ve experimented with this (on a really hot summer day) is by adding the ice cubes at the beginning of the blending so they break down and blend well with the other ingredients. This makes a very cold and refreshing lassi.
WHAT KIND OF PEARS TO USE
Honestly, pick your favorite variety of pear. Whatever&rsquos ripe will work.
Personally, I&rsquom always partial to D&rsquoAnjou pears (pictured here) versus Bosc. I find them to be juicier, sweeter and less often mealy.
I also like the red version of these too.
This smoothie is creamy and dreamy. It reminds me of a creamsicle but with a subtle pear flavor instead of orange.
It&rsquos borderline dessert tasting, almost like a pear milkshake to be honest which is why I love it so much. Crazy how just a few simple ingredients can result in such a delicious healthy smoothie!
Banana and Turmeric Lassi
The loveliest thing happened to me last week. I went to bed on Tuesday night the eve of my 40th birthday and was fast asleep by 10pm. The front door and car starting woke me up at midnight but for some reason I thought perhaps my husband had gone to pick up his Mother from a friends so thought nothing of it and fell back into a deep sleep.
At 12:30am my husband shook me gently and whispered ‘your birthday presents in the sitting room, you need to come downstairs’. Now for those who know me…never wake me up from a deep sleep. I might have slurred some words like ‘could you not wait until tomorrow, i’m reeeeeeallly tired’ but then I heard a baby cry!
Down the stairs I went and there standing in my sitting room was my sister and her little baby Addison (a.k.a the Justin Bieber baby) who had flown the entire way from Toronto – just for me. Seriously in my entire life no-one has surprised me as much as I was surprised that night.
It has just been amazing to hang out with them both and more importantly cook for the most beautiful little lady. Which brings me onto my recipe. My husband and I drank banana lassis every day when we travelled around India and i’ve been meaning to make them for my blog for ages. Usually by the time i’ve blended up the bananas, little hands are up and the drink has disappeared before I’ve had a chance for a photo! A lassi is simply a banana milkshake but I wanted to add a little twist to it and also make it a super yellow colour so I used a little turmeric and it is amazing!
When I normally think of turmeric I think Indian curry, but this spice is really versatile and goes well with fruit, especially yellow fruits pineapple, mango or banana. Not only does it being a little exotic flavour to this drink it also brings with it an abundance of health benefits. Turmeric is a natural anti-inflammatory and is also really high in antioxidants.
I used almond milk and coconut yogurt for my version which is just a preference but you can use any combination of milk and yogurt you wish and its still delicious!
Finally delicious bananas. I seriously don’t think I could live without bananas in my life. I use them to create a little sweetness and they are full of goodness. They are rich in potassium, niacin and fibre and they make a great snack for little hands. Blended with milk they become creamy and smooth and work so well with the other ingredients in this recipe.
This recipe is also really great for teething gums. Just make a batch then freeze into little ice pop moulds. The coldness helps relieve sore gums and the anti-inflammatory properties of the turmeric will also help a little too.
Mix fruits lassi recipe – How to make mixed fruits lassi recipe – lassi recipes
Lassi is a very refreshing yoghurt based drink and originates from Punjab. Yoghurt flavoured with spices is called as salted lassi and lassi which contains sugar is the sweet lassi. There are many varieties of lassi like mango lassi, strawberry lassi, salted lassi or sweet lassi. In this recipe, I have added fruits along with yoghurt to make fruits lassi. Fruit lassi is a very healthy drink made with a mix of fruits and keeps you full and satiated and can be had as a breakfast or evening drink.
Other lassi recipes :
Yoghurt/curd – 2 cups (chilled)
Apple – 1 small (chopped into medium pieces)
Pomegranate seeds – 1/3 cup
Banana – 1 large (peeled and chopped into pieces)
Pear – 1 (chopped into medium pieces)
Cardamom powder – 1/4 teaspoon
Sugar – 2 tablespoons or as per your taste
HOW TO MAKE OR PREPARE MIXED FRUIT LASSI RECIPE
Grind all the chopped fruits, sugar and milk to make a smooth paste.
Then add yoghurt and cardamom powder. Blend till smooth.
Pour the mix fruit lassi in serving glass and serve chilled.
You can add grapes, mango, musk melon, watermelon or any seasonal fruits of your choice.
You can also add honey instead of sugar.
Do not use citrus fruits as they do not go well with curd.
Freeze or refrigerate the fruits before blending. It gives a creamy texture to the lassi.
Instant Pot Banana Pear Baby Food Recipe
Earlier this month we started introducing solids to Little Miss’s diet…if you can call a baby puree a solid…
First we started on veggies like broccoli + peas and zucchini + cauliflower.
But once we got a hang on this whole “chew” and then swallow thing (and weren’t worried about putting her off from veggies) we went over to the fun sweets like this banana + pear baby puree.
Cooking this recipe in our Instant Pot was stupid simple.
I was able to make a batch big enough for a couple of weeks in under 30 minutes level of simple.
Once everything was done cooking I simply portioned it out into smaller containers and popped them in the freezer for later.
When it comes to freezing baby food, I personally love using little containers with lids because it prevents the food from getting freezer burned.
That said, there is absolutely nothing wrong with making this Instant Pot baby puree in a bulk batch and pouring it into an ice tray to freeze.
However you do make this Instant Pot banana pear baby food, it’s ridiculously easy.
Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts
- 2 large ripe bananas , (the riper the better) sliced into 1/2″ pieces
- 1 1/2 cup diced and peeled ripe pears , 1-/2 inch dice
- 5 tablespoons pure maple syrup
- 1 cup uncooked quick oats*
- 5 tablespoons chopped walnuts
- 1/2 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1 cup fat-free milk , or dairy-free milk such as almond or soy
- 1 large egg
- 1 teaspoon vanilla extract
- *check labels for gluten-free
Don’t Miss a Recipe!
Get new free recipes and exclusive content delivered right to your inbox:
You May Also Like:
Leave a Reply Cancel reply
Absolutely love this, make it all the time. Used honey instead of maple syrup because I didn’t have any. Turned out great. You can sub the pear for another fruit or add blueberries too, but just the way it is it turns out so tasty. I added extra walnuts to make it more filling. I keep it in the fridge and for breakfast put a piece in the microwave and top it with greek yogurt. So good!
We love this recipe. I make it exactly as written, although I put it in a larger baking dish, 9吉. I have to say that I find this overly sweet with that much maple syrup, especially if the pears and bananas are ripe. I only use 2T and feel that is more than sweet enough. Other than that complaint. we love this.
I love this recipe. Literally life changing. So healthy and so delicious. I make it every week and keep in the frig to reheat a slice each morning. I add ground flaxseeds for more protein. Trying the blueberry banana version this week!
Absolutely delicious! Those bananas on the bottom made the dish. My family loved it!
This was delicious! I used old-fashioned oats and added a dollop of yoghurt when eating it. My only complaint is I wanted more than 1 serving.
I’m not a big breakfast person but have been trying to add things other than egg in. The baked oatmeal is great. I’ve made it twice now the first time with apples (because that’s what I had) and the second time with peaches. I’ve had it plain for breakfast, paired with Greek yogurt for lunch, and topped with sugar free cool whip as a dessert. I was always a ‘fruit doesn’t belong in dessert’ person but this is definitely changing my find!
I only used 1 T of maple syrup mixed with the milk but a little more fruit and my kids loved it. They asked that next time we make it with raisins too.
Yum yum yum. It is similar to a fruit crisp but without the butter and flour calories!! Hurray! I made it exactly as directed but I did not have quite enough maple syrup so I filled in with brown sugar instead, mixed in with the egg/milk mixture. Turned out great! Also used old fashioned oats as I did not have quick oats.
OMG this is so good. Satisfying in every bite. Now I’d like to try some your other baked oatmeal recipes. I didn’t have instant oats, so used regular. Otherwise, made just as described. Next time I might add a few raisins.
This was delicious! I made this for the first time, and my DH who said he doesn’t like oatmeal devoured it and asked me to make it again. Thanks again, Gina!
This was AMAZING. I used Joseph’s sugar free maple syrup and came to 3 points per slice!
I am always looking to shake things up – make oatmeal more FUN – this definitely does that!
This is REALLY REALLY GOOD! It is great to be able to enjoy something so darn delicious – easy on the calories only 225 of them ….and satisfying as well!
Didn’t care for taste of cooked bananas. Also potion size in picture bigger than what actual portion is. Disappointed.
This is so delicious! I added 3 tbsp chia seeds for more protein, used 4 tbsp maple syrup instead of
5 and used low fat oat milk. I was also surprised at how big one serving is! Haha!
Used a gala apple instead of a pear. Came out beautifully. Another great recipe!
My pears were bad, so I substituted apples, but it was still delicious. I love these oatmeal bakes, and I don’t even like oatmeal.
I meal prepped using your weekly planner and was pleasantly surprised at how good this was. For extra nutrition I will add hemp seeds (counting the points, of course) next time. My husband, who doesn’t care for oatmeal, gave it a good lookover and says he’ll eat the leftovers!
Can this be made with Old Fashioned Oats, instead of Quick?
This is a great recipe that can be adjusted for whatever fruit you have on hand. I used nectarines, raspberries, and blueberries and it worked out great. Baking the fruit for a bit first really made a difference, especially for firmer fruits. The oatmeal was firm enough to scoop out a slice, but not dry. A good balance. I used less maple syrup because my fruit was already sweet. Any easy recipe I will definitely prepare again!
If i don’t have a quick uncooked oats, but regular ones. Would you recommend to boil it for a little bit before?
I have made with regular oats and it was fine
This was delicious! I cut the maple syrup to 3 T and it was plenty sweet from the fruit. I’ll probably just do 2 T next time. I also used rolled oats and Silk almond/cashew protein milk. My 3 year old loved it too.
This is such a great recipe! I kept the amount of fruit the same but doubled all the other ingredients because I’m not counting WW points. It ends up being 9 servings this way, still fitting in the 8 by 8 inch pan. The sweetness from the banana and maple syrup is perfect! I serve with a dollop of whipped cream. I had Asian pears on hand so that’s the variety I used.
This was delicious. Tastes like eating a thanksgiving pie for breakfast! I used regular oats and a combo of oat milk + almond milk because that’s what I had. Turned out great!
I had a few pears that were starting to look a little worse for wear so I searched for pear recipes and found this one. What a great recipe and it was so easy to make. I am not normally a big fan of pears, but it was perfect in this oatmeal. I will definitely make again! Thank you for anther simple, healthy, and delicious recipe.
This recipe has inspired me to add pears to my everyday oatmeal bowls. Really delicious and the perfect way to start out my day.
Made this last night with almond milk and it was fantastic. My 1 year old scarfed it down.
Love this recipe for meal prepping breakfast. Easy to make substitutions to as well although none are needed. Personally I leave the skins on the fruit for fiber and add 1 scoop of plant protein to the dry mix. Absolutely delicious and low calorie breakfast.
Can you use steel cut oats in this instead?
Can you do this recipe with regular oats and not quick cook?
In the time of Coronavirus, I am looking at ways to use my pantry more and this is pure comfort food. It isn’t quick really, but worth the effort. I made exactly as written once, (except I don’t use quick-cooking oats ever) but cut back 1 T. on the maple syrup the next time I made it finding it too sweet for my tastes considering all the fruit in it. I cut it into 6 servings even though I could eat the whole thing in one sitting. It is delicious and will try the recipe with bananas and blueberries to use some fresh ones I have. It is 5*s all the way. My husband loves it too. I did use almond milk and can’t imagine that it would be any better or worse with regular milk. I should just double the recipe to make more. Company worthy.
Am trying this today, I reduced the syrup to 3 tbsp and replaced the walnuts with 3 tbsp sliced almonds. Purple WW points drop down to 2!
It takes practice for sure! Wish I were a pro right now as my kids face some truly traumatic times.
The recipes from this website are so reliably delicious! This was no exception. The only modifications I made are as follows: I toasted the walnuts ahead of time for the ones I put in the batter I cut the maple syrup in half and, I doubled the cinnamon to make up for any sweetness lost by reducing the maple syrup. It was still satisfyingly sweet!
Delicious and satisfying treat
Made this this morning (I used pecans instead of walnuts, since I had them on hand) and it’s AMAZING!! Thank you, Gina, for all of your recipes! This would be amazing with some light vanilla ice cream for dessert!
This was AMAZING. It’s very easy to make, the only time-consuming part was actually waiting for things to come out of the oven. So filling and delicious, thank you!
Absolutely delicious! I used bosc pears and pecans because I only had half of the walnuts.
I love this recipe and have made it multiple times with different fruits. My 3 year old eats it almost every morning before breakfast. He was eating instant oatmeal but I didn’t like all the sugar, so I needed something healthier. Now he doesn’t even ask for instant anymore.
I do have a quick question, I made this last night and just realized I forgot to put it in the refrigerator before going to bed. Do you think it’s okay to eat this morning? Thank you!
This recipe makes the breakfast lover in me immensely happy. I reiterate what some have already said: “old fashioned rolled oats work just fine.” I also mixed up nuts (walnuts + pecans) and subbed half the cinnamon with nutmeg (because nutmeg makes me as happy as this recipe).
I just want to say a huge “thank you” for making healthy eating easy for those of us out here, be we busy working, busy moms, busy working moms or (and) just busy humans Truly, I have been using your recipes for many years, and now use your meal plans almost exclusively (THANK YOU for those). I would not stick with Weight Watchers as strictly as I do without you. I recently got my husband to join WW as well. We both cook a lot already, and we have yet to be disappointed in one of your recipes.
Banana Lassi Recipe - Sweet Lassi
I love bananas and I love this banana Lassi Recipe. Banana lassi is a quick recipe. It is a very satisfying cool drink in the hot summer afternoon.
It can be served as a snack or along with or after dinner. It is a nutritious drink.
Whenever I have some excess ripe bananas, I use them to make this banana lassi. A slightly over ripe bananas also may be used.
Bananas are eaten by themselves or many deserts and sweets are made with ripe banana such as banana ice cream, banana burfi etc.
This banana lassie recipe is one such ripe banana recipe.
You may use fresh or frozen banana for this lassi.
There is no artificial flavor or color added to this. The banana you choose give it a natural flavor and color. So choose your banana with care. Select only ripe and sweet banana.
You may use homemade or store bought plain or vanilla flavored yogurt (curd - dahi).
How to Thaw Baby Food
I recommend thawing baby food in the refrigerator overnight. I take the cubes out of the freezer and place them in a glass container in the refrigerator. I try to estimate the amount I need, not keeping it in the refrigerator for more than 48 hours.
When the morning rolls around the cubes are defrosted (or close to it) so I can just pack them up in small glass containers with her bottles for daycare and we&rsquore all set. High 5 on anything that makes the mornings easier!
If you&rsquore in a pinch for time you can defrost the food in the microwave. Just make sure to stir, allow to cool completely and test before serving to baby.