Banana Cheesecake Pockets could be the perfect snack!
******These Banana Cheesecake Pockets would make a great snack for kids after school.
For one reason or another there has been a multitude of bananas in my life this month. Bananas everywhere. I was dreaming up all kinds of ways to use them when I was reminded of a trip to Thailand that I once took with a friend who was so scared of chillies that he ate nothing but Banana Sandwiches in every small beachside restaurant that we went to. (it was a month long stay!). It is surprising how many variations on a banana sandwich there is, and Thai people are very creative. This is such a variation and a good one at that. They are also perfect for breakfast with lashings of maple or syrup or cinnamon sugar.
In My Kitchen this month
I have a question. how do you cook your scrambled eggs? Do you add anything to the eggs?
So tell me. When you make scrambled eggs do you add anything to the eggs? I usually don’t. I like pure unadulterated egg in mine. I cook them till they are just underdone and creamy and then serve them straight up. I know a lot of people add cream or milk and like to cook them more. Is that you?. This week I experimented with a new trick for when you want your eggs well cooked and fluffy. What if you add a couple of tablespoons of mineral or soda water to the eggs in place of cream or milk…….. makes sense that it would add a bit of fluff and air right?. Well it is true, it does. Give it a go yourself.
And now…. back to Banana Cheesecake Pockets because they are all the go around here. They are made with wholemeal tiny pita’s that you can get in a bag of 12. These will really get everyone eating well without them even knowing about it!!!!
Banana Cheesecake Pockets
Ingredients
- 125 gm cream cheese softened
- 1 large ripe banana
- 1- 2 tablespoon honey
- 1 teaspoon lemon Juice
- 1/2 teaspoon vanilla extract
- 12 small pita pockets you can use sliced brioche spread with this mixture too
- 1 whole Egg
- 250 ml milk
- 1 teaspoon sugar
- 5 ml vanilla
- 1 tablespoon butter
- 1 tablespoon oil
- 2 Tablespoons maple syrup to serve
Instructions
- Mash the banana and stir in the honey, cream cheese, vanilla and lemon.
- Cut a little whole in the top of each pita pocket and open out the pita by pushing your fingers inside
- Stuff each pocket with a teaspoon or two of cheesecake mixture. Set aside
- Mix the egg with the milk vanilla and a touch of sugar.
- Heat the fry pan and add some of the butter and oil. Dip each little pocket into the egg mix and pan fry on each side till golden. Continue with the remaining pita pockets and add a bit extra oil and butter if needed. Sit the pita pockets on a warmed plate while you finish cooking the others.
- Serve with maple syrup or sprinkle with cinnamon sugar.
This In My Kitchen post is linked to Maureen: www.theorgasmicchef.com. You can join in too if you like.
That roasted garlic looks amazing, Tania, and I bet the smoky flavor will add an interesting note to your dishes. As for scrambled eggs, I haven’t tried the soda water trick, but I do whisk in a little cold tap water to the beaten eggs before I cook them. (Read somewhere that as the water steams it helps the eggs rise.)
Thanks Kim. It is lovely. I have tried it now and it is just lightly smokey. Yes probably the steam thing too
Wow! I love those banana pockets! I saved them on Pinterest. totally going to make them. Sure the kids are going to looooove those! xx cathy
Hello. thanks for pinning my sandwiches to pinterest. happy May
We always have excess bananas so your Banana Cheesecake Pockets look great. I add a bit of milk to scrambled eggs but am going to try your bubbles trick.
Vicki @ Boiled Eggs and Soldiers recently posted..In My Kitchen May 2016
Thanks Vicki
Your banana pockets looks delicious Tania – I’ve had to pin this for later when I have an over abundance of bananas 🙂 I’ve never tried them in Thailand but whenever we go back, I’ll look out for them. Smoked garlic – yumm! As for scrambled eggs, all I add to mine is a little bit of cold water while whisking – perfect fluffy and creamy eggs every time. Now about the brioche buns, which supermarket did you get them from? I’m going to get some 🙂 Lovely goodies for #IMK this month, see you at Miss Food Fairy soon x(https://missfoodfairy.com/2014/04/18/smoked-ocean-trout-with-scrambled-eggs/)
Hey there thanks for visiting. I have seen them in both Aldi and woolworths. I love them
I grew up with persimmons around, they are popular in the Italian culture! Although I never knew the English word for them until I was grown up. In Italian they are called “cachi”, sort of pronounced ka-khi. Enjoy!
Ha yes. I work with an Italian, an Iranian , a Spaniard and a Frenchy and each has a name for them. i should have included them all!
What wonderful things in your kitchen this month! I love the idea of the banana sandwiches and have pinned it. What a great brunch idea.
Yes they would make a perfect brunch. i think even a side of bacon might work
our persimmon tree used to have lots of squishy fruit on it (sadly the borers have got to it now) and our dog loved to drag them into the house leaving pulp everywhere. what a great idea to add sparkling water to the scrambled eggs. i must try it! bananas? not my fave but i have been having them in smoothies etc lately. a world gone mad:)
You do make me laugh!!
What a gorgeous little snack! And I saw some smoked garlic at David Jones and I was really tempted to buy some! 😀 Can’t wait to see what you use it in!
Lorraine @ Not Quite Nigella recently posted..7 Delicious Sydney Breakfasts Beyond Bacon & Eggs!
Thanks Lorraine. Hopefully i get round to that soon
Yum! I love anything and everything banana! These sound delicious. I add a bit of butter and a bit of milk to my scrambled egg, but I prefer them a tad undercooked rather than overcooked. I’m totally going to try the bubble water trick next time!
Sammie @ The Annoyed Thyroid recently posted..Comment on 101 Things in 1001 days – An Update by sammie@theannoyedthyroid.com
This is definitely a new way to eat bananas. Looks tasty. When it comes to scrambled eggs, I always wind up adding cheese of some kind. Rarely do I make just plain scrambled eggs. I like the idea of adding the mineral or soda water for the fluffiness.
The Surprised Gourmet recently posted..Kitchen Utensils
Yes thanks Troy. I always think cheese is a good addition to eggs
You won’t convince me on bananas. I can’t stand them. Lucky for your friend that bananas are plentiful in Thailand! I never add anything to eggs except a slurp of water. My mum taught be that milk or cream toughens the eggs but a spoon of water loosens them. Your theory re: mineral water is therefore sound (IMHO). cheers!
Fiona Ryan recently posted..In My Kitchen… May 2016
I would rather eat chillies than survive on banana sandwiches for a month. I don’t like to add anything much to my scrambled eggs except butter and chives. And yes, definitely underdone rather than dried out xx
Hotly Spiced recently posted..Angler’s Rest, Greenwell Point
The Banana Cheesecake Pockets sound deceptively simple and tasty. Another “why didn’t I think of that” easy treat that could become a go-to favorite.
Persimmons? We only eat them unadorned, scooping out the flesh with a serrated spoon, so I am really looking forward to your upcoming recipes for some ideas.
SeattleDee recently posted..In My Kitchen: May 2016
Hi Dee yep they are cute and taste great too
The banana cheesecake pockets have me intrigued! I like banana peanut butter sandwiches but these sound like a more decadent and fun variation 🙂
Kari @ bite-sized thoughts recently posted..Cookie dough protein pudding cups (vegan and gluten free)
Hi Kari peanut butter would be great in here!
I like scrambled eggs with some spring onions…you know, mainly for the colour. But right now I just want those oozing out cheesecake pockets!! They look DIVINE!
Angie@Angie’s Recipes recently posted..Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)
Ha thanks Angie