The gift of the vegan gods; banana scrambles.

When I first started dibbling and dabbling with vegan cooking and baking one of the first things I had on my list to try was a banana scramble.  I'd seen banana scrambles popping up all over the vegan blogs and couldn't wait to sink my teeth into one.  The past little while I've been craving that warm, ooey-gooey, melted-like banana substance and felt that it was time to make it again, since it's been almost a year now since I've had one, that almost feels sinful to admit.  I've made banana oat bakes since, but a banana scramble, where there's more banana than oats, ahhh, yeah, it's been a long time.

This morning was the day, and the memories it brought back to me as I started mashing that banana in the bowl.  This truly was the start to my healthy-eating habits (which later went a little... off track) but am now back on track.  To me, I felt a lot of satisfaction mashing that banana, it brought warmth to my heart and it reminded me just how far I've come in the past few months on my way to recovery. 

What I love about banana scrambles is that it makes you feel like you're making an egg, you have to mash your banana, add your ingredients, then incorporate.  You then do the process as you would an omelette and it's just... fun.  This morning I made mine alongside of my mom, she was standing over her skillet with eggs and there I was with my delicious tropical banana conconction.  I absolutely loved this breakfast, and definitely gave me a ton of energy this morning.  I missed out on the actual sandwich part (kind of like an egg McMuffin because I ran out of bread and need to make another batch, eeek), but regardless it was fantastic!

I decided to change up the ingredients a bit this morning, since I knew that I was basing it on a tropical theme, but I still wanted some heartiness to it, so here is what I did.

Tropical Banana Scramble

Ingredients:

1 medium banana, ripe, but not black
2 tbsp shredded coconut
2 tbsp oats
1 tsp hazelnut agave
1/4 tsp coconut extract 

 

Topped with:

 

Chopped, fresh pineapple
Carob chips
More coconut flakes

 

Directions:

Mix your ingredients in a bowl until well incorporated.  Heat a skillet on medium heat, cook as if you are cooking a pancake, flipping after about 4-5 minutes.  If you think your banana scramble is going to stick, spray your skillet lightly with vegetable spray or Earth Balance.  Once it has finished cooking (once it has turned a golden brown, just like a pancake), top with your pineapple, carob chips and coconut flakes, and dig in.

 

Have you had a banana scramble before?

What's your favourite way of eating one?