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BANANA RECIPIES BANANA AND WALNUT LOAF 75 g soft margarine Preheat oven to 180°C. Mix the margarine, sugar and egg together in a large mixing bowl. Sift the flour and baking soda into the mixture. Whisk this all together until thoroughly combined. You may want to use an electric whisk. In a separate bowl, mash the bananas into a pulp. Add this, the lemon, orange rind and the walnuts into the bowl and whisk again. Transfer the mixture into a greased and lined loaf tin. Bake the loaf on the centre shelf on the oven for around 50 minutes or until the loaf is golden and springs back when pressed. Leave to cool in the tin and then turn onto a wire cooling rack. Serve spread with lashings of butter! BANANA MUFFINS 3 very ripe bananas Preheat oven to 375°F. Blend together the bananas, apple and orange juice, oil, and lemon juice until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixing bowl and then stir this into the banana mixture to make a thick batter. Next stir in the raisins and nuts. In a separate bowl, beat the egg whites until stiff then gently fold them into the batter. Spoon the batter into 18 greased muffin cups. Bake for 20 to 25 minutes. Remove from the tins immediately. PAN FRIED BANANAS WITH BANANA ICE CREAM 8 bananas, firm and ripe First prepare the ice cream. Peel and roughly chop 4 of the bananas. Place together with half of the lemon juice and the brown sugar in a food processor and blend. Pour in the cream and continue blending. When smooth, pour the mixture into a plastic freezer box with a capacity of around 1.75 litres (an old ice cream tub is useful). Place in the freezer. As the mixture starts to freeze, ice crystals will form around the outside (usually around 2 hours later). When this happens, beat the ice cream with a fork or electric hand whisk, then return it to the freezer for a further 3–4 hours, or until frozen. Leave to thaw for around 15 minutes before serving to allow it to soften. Peel the remaining bananas and slice them in half lengthways. Melt the butter in a large frying pan, add the rest of the lemon juice and the caster sugar. Once the mixture had started to bubble, add the bananas. Fry over moderate heat for about 10 minutes, turning once, until golden and soft. Serve with dollops of the fresh ice cream. BANANA BREAD AND BUTTER PUDDING A gorgeous variation on the classic. Add chopped walnuts, dried apricots or figs for extra texture and richness. Serves 4 5 slices wholemeal bread, crusts removed Preheat oven to 180°C, 350°F, Gas mark 4. Butter the bread slices, and cut into large chunks. Combine the bananas and sultanas, and place half the mixture in a medium ovenproof dish. Combine the sugar and cinnamon, and sprinkle one third over the fruit. Cover with half of the bread, then the remaining fruit, and another third of the cinnamon–sugar. Place the rest of the bread pieces on top, with the buttered sides facing up. Beat the eggs and milk together, and pour over the bread. Sprinkle the remaining cinnamon-sugar on top, and bake for 30–40 minutes, until set. BANANA CRUMBLE Add more fruits if you like, and serve with cream 4 large bananas, sliced in rounds Preheat oven to 200°C, 400°F. Grease a baking dish, and layer the bananas inside. Combine the dry ingredients in a medium bowl, then massage in the butter until the mixture is crumbly –— spread over the bananas, pressing down slightly. Bake 10-–15 minutes, until golden. Serve warm. BUTTERY BANANAS 2 tablespoons butter Place the bananas on a cutting board and slice in half, down from the top to the bottom. Put the butter in a large frying pan, and melt it over medium heat. Place the bananas in the melted butter, and sprinkle the nutmeg on top. Then sprinkle the brown sugar, or maple syrup, over them too. Cook the bananas for 5 minutes, turning them once. Add orange juice, and let it bubble for 1 minute. Take the pan off the heat, and serve the bananas with the sauce on top. CARAMELISED BANANAS Bananas Preheat the grill. Peel the banana, and slice it down the middle from top to bottom, so you have two long pieces of banana. Now lay them on a baking sheet, and sprinkle some sugar on top of each slice. Place the tray under the grill and wait until the sugar turns brown. Eat them with ice cream or drizzled with chocolate - or add to porridge, cake, yoghurt, pancakes, eggy bread, whipped cream or fruit salad. OATY BANANA CAKE More of a sweet bread than a cake - great for desserts, picnics, or breakfast! Try it lightly toasted with butter and a drizzle of honey; or with cream cheese and a dollop of strawberry jam. 200 g brown sugar Preheat your oven to 180°C, 350°F, gas 4. Combine the sugar, oil, and eggs in a large bowl and whisk them together. Combine the banana, oats, and milk in a separate bowl then add them to the sugar mixture, beating well. Combine the remaining dry ingredients in a separate bowl then add them to sugar mixture too, beating the ingredients until they are just mixed. Spoon the batter into a greased loaf pan. Bake it for 1 hour and 10 minutes, or until a wooden stick inserted in the centre comes out clean. Cool the cake for 10 minutes in the pan on a rack, then remove from pan and cool the cake completely on the rack before slicing it up and eating it all.
BANANA MUESLI PANCAKES The thick, fluffy kind you eat with syrup! Serves 3-4 50g muesli Mix together the muesli, flour, sugar, baking powder, bicarbonate and cinnamon. In a separate bowl, whisk the yoghurt, milk, eggs and bananas. Fold the dry mixture into the wet, with the butter. Brush a non-stick griddle or frying pan with melted butter or oil over a medium heat; in batches pour 1/2 ladles onto pan and cook until bubbles form on top, 2 minutes; turn pancakes and cook 2 minutes more, or until bottoms are golden brown. Serve with fruit salad. |