Peanut Butter and Banana Fondue

It’s about time I got around to doing a sweet recipe. After a week of culinary trial and errors (and forgotten finished product photos!) I bring to you the Peanut Butter and Banana Fondue. This is so delicious I pretty much spooned it into my mouth as soon as the photographs were taken. You may also notice depleting fruit. Ahh such is the life of a food blogger! I imagine this would also work brilliantly as frosting for cakes but haven’t given it a try. Yummy yummy!


(Full instructions at the bottom of the page)

Add all ingredients except for the banana into a mixing bowl

Mix using an electric mixer, add mashed banana, mix until thickened.

Serve with chopped fruit and enjoy!

Peanut Butter and Banana Fondue

  • Servings: 200ml
  • Difficulty: easy
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  • 1 can of coconut milk – left in fridge overnight the cream will separate. Spoon this off into a mixing bowl. Save the coconut liquid for use in smoothies etc.
  • 3 tbsp confectioner’s/icing sugar
  • 3 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 3 tbsp banana – mashed well
  1. Add all the ingredients, except for the banana, into a mixing bowl. Using an electric mixer whisk the mixture until thickened.
  2. Mash the banana very well, add this to the mixture and whisk until completely combined and a thick consistency is acquired.
  3. Serve with chopped fruit skewers.
  4. Enjoy!


Café à l’Orange

4Ahh the inevitable aftermath of having a power outage. Make a caffeinated and highly delicious smoothie! After the power comes back on of course… though I kept the candles! Today I bring to you the Café à l’Orange, a smoothie based on the cocktail. Traditionally this would use an orange liqueur – I didn’t use one but I’m sure sloshing some Cointreau in there would make a very good smoothie indeed.


(Full instructions at the bottom of the page)

a1 Put ingredients in blender.

b1 Blend until a smooth consistency is acquired.


Café à l'Orange

  • Servings: 2 (400ml)
  • Difficulty: super easy
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  • 1 banana
  • 2 clementines – flesh and rind
  • 3 small apricots
  • 100ml soya milk – or other non-dairy milk
  • 100ml orange juice
  • 2 tsp freeze dried coffee
  • 1 tsp vanilla extract
  • 1/8tsp cinnamon
  • optional: sweeten to taste – I didn’t use any


  1. Grate the rind from the clementines, peel and de-pith them.
  2. Mix the coffee with a little bit of boiling water until a paste is formed.
  3. Add all ingredients to the a blender and blend until smooth.
  4. Enjoy!