A Mediterranean diet makes your heart happy and provides another benefit: a healthier memory.

Here’s a snippet that I like the sound off. I’m a Greek food fan, for those who haven’t already figured.

Greek Food Is Smart Food

A Mediterranean diet makes your heart happy and provides another benefit: a healthier memory.
Trying to eat more like a Greek — that is, simply enjoying more fish, fruits, veggies, whole grains, and legumes than most Americans usually do — may be as good for your brain as it is for your heart. In fact, new research shows it could reduce the risk of Alzheimer’s by up to 40 percent…
The benefits of going Mediterranean (think southern Italian, too) extend to your appetite as well. People who graze on couscous, falafel, chopped salad, and other traditional Greek dishes tend to consume fewer calories throughout the day, so you’ll stay sharp and eat less!
Read more

I think I’ve said this before, I’m a crepes and pancake lover, and there’s a whole lot of recipes here and here and here and here to prove it (ya I know I’m over-doing it, but I like my own recipes) both sweet and savoury.
Here’s another I’ve tried out to fit in my Banana Theme…

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BANANA PANCAKES Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS
3 ripe bananas, mashed
1 egg, beaten
1 cup milk
1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
Oil

PREPARATION
Combine the flour, white sugar, baking powder and salt.

In a separate bowl, mix together egg, milk, vegetable oil and 2 bananas.

Stir flour mixture into the banana mixture, – it’s ok if the batter looks slightly lumpy.

Slice the remaining banana into very thin round slices along the width.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Spread gently. Drop a few slices of banana onto the top, – 4-5 per pancake. Cook until golden brown.

Flip over, cook till golden brown and serve hot.

Anyone who likes bananas, will love Banana Fritters, though there’s no denying they’re not exactly ‘healthy’ or for the diet conscious. But what the hell, sin!
This version is without eggs, unlike version 1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BANANA FRITTERS – Version 2 Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 cups flour
1/2 tbsp baking powder
1/4 tsp salt or to taste
1 cup water
6 firm bananas
1 tsp cinnamon powder
5 cups vegetable oil (for deep frying)

In a large bowl combine 1 1/2 cup of flour, all the baking powder, soda and salt. Gradually blend in the water and beat with a whisk until smooth.

Cut each banana crosswise into 6 or 8 pieces depending on size and roll them in a saucer full of the remaining 1/2 cup of flour.

Heat oil in a large skillet over high heat. Dip banana pieces in flour-water mixture, coating well. Cook 4-6 pieces at a time until golden brown, about 3-5 minutes.

Drain on paper towels, sprinkle with cinnamon powder and serve.

Anyone who likes bananas, will love Banana Fritters, though there’s no denying they’re no longer exactly ‘healthy‘ or for the diet concious. But what the hell, sin sometimes!

Here are 2 versions of the same recipes.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BANANA FRITTERS – Version 1 Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 ripe bananas
1/2 tbsp baking powder
1 1/2 tbsp gram flour
1/2 tsp salt or to taste
3/4 cup milk
2 eggs
1/2 tsp powdered nutmeg
Vegetable oil for deep frying

In a large bowl combine the gram flour, all the baking powder, soda, nutmeg powder and salt. Gradually blend in the milk and beat with a whisk until smooth.

Mash up the bananas in a bowl. Mix thoroughly into the flour mixture. Add water to thin if you need, but keep the mixture thick enough to drop in dollops, rather than pour.

Beat up the egg thoroughly. Whisk it into the banana mixture.

Heat oil in a large skillet over high heat. Pour in about a table spoon of mixture for each fritter and cook until golden brown and crispy on the edges, about 4-5 minutes.

Drain on paper towels and serve hot.

More Banana Recipes

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BANANA BREAD ( Makes 1 loaf )
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS
5 large ripe bananas
2 large eggs
1/2 cup butter
1 cup sugar
1 tsp. vanilla essence
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 Dash salt
3/4 cup walnuts broken up small (optional)

PREPARATION
Pre-heat the oven to 350 degrees.

In a large bowl mix the butter and sugar together vigorously.

Beat the eggs in a separate bowl, then add to the mixture and beat thoroughly.

Peel and mash the bananas. It’s always preferable to open them up just before using to avoid discoloration. Mix them in.

Add the vanilla and beat.

Sift together dry ingredients, – flour, baking powder, baking soda and salt and add gradually to banana mixture, mixing well. Blend in the nuts, if desired.

Pour into greased and floured loaf pan. Bake at 350 degrees for 45 – 50 minutes, or until your knife inserted in the center comes out clean.