A great idea to use up over-ripe bananas
Makes 1 large loaf
- 1 1/2 cups (225g) plain flour
- 1 tbs baking powder
- 1 tbs ground cinnamon
- 1/2 cup (110g) caster sugar
- 1 egg
- 1/3 cup (80ml) sunflower oil
- 4 ripe bananas, mashed
- 65g peacan nuts, roughly chopped
- Butter & honey, to serve
- Preheat the oven to 180°C. Grease and line the base of a 900ml loaf pan.
- Sift the flour, baking powder, cinnamon and sugar with 1 teaspoon of salt into a large bowl. In a separate bowl, combine the egg, oil and vanilla.
- Add to the dry ingredients with banana and pecan and fold until just combined – do not overmix.
- Place into the loaf pan and bake for 50 minutes or until golden. Allow to cool for 10 minutes, then remove and slice thickly.
- Serve spread with butter and drizzled with honey.
The tasty smoothie for lazy people
- 2 ripe bananas, peeled
- 2 cups (500ml) full cream milk
- 1 tbs honey
- 2 scoops vanilla ice-cream
- 1 tsp vanilla essence
- Cinnamon powder
- Put bananas, milk, honey and vanilla essence into blender. Blend until well mixed.
- Pour into two large glasses. Add 1 large scoop of vanilla ice-cream to each.
- Dust with cinnamon and enjoy.
Great for dessert or a winter snack
- 3/4 cup plain flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup caster sugar
- 1 egg, lightly beaten
- 1/3 cup chilled soda water
vegetable oil, for shallow frying
- 4 large bananas, peeled, cut diagonally into 6 slices
- 1/3 cup caramel topping
- Vanilla ice-cream
- Sift flour and cinnamon together into a large bowl. Stir in sugar. Make a well in the centre. Add egg and soda water. Whisk until a smooth batter forms. Cover and refrigerate for 30 minutes.
- Preheat oven to 180°C. Place a wire rack over a baking tray. Pour oil into a large, non-stick frying pan until 5mm deep. Heat over medium heat until hot.
- Dip 1 piece of banana at a time into batter and allow excess batter to drain. Cook, in batches, for 1 to 2 minutes each side or until golden and cooked through. Remove to a wire rack. Keep warm in oven while cooking remaining fritters.
- Pour caramel topping into a heatproof microwave-safe jug. Microwave, uncovered, on HIGH (100%) for 1 minute or until warm.
- Divide fritters between plates. Drizzle with caramel sauce and serve with ice-cream.
Gourmet Banana Split
An old favourite with a fancy twist
- 1 x 50g pkt Werther’s Original Classic Cream Candies
- 125ml (1/2 cup) thickened cream
- 12 bought waffles
- 3 large bananas, peeled, halved lengthways
- 1 x 250g punnet strawberries, washed & halved
- 6 scoops vanilla ice-cream
- Place the Werther’s Original Classic Cream Candies and cream in a non-stick saucepan over medium heat. Bring to the boil. Reduce heat to medium-low and simmer, stirring often, for 5 minutes or until the sauce thickens. Set aside to cool.
- Toast the waffles in a toaster until crisp. Halve diagonally.
- Divide waffles, banana, strawberries and ice-cream among serving dishes.
- Drizzle sauce over to serve.
Seriously easy, seriously good
- 4 slices of raisin bread
- 2 tbs Nutella
- 1 large banana, sliced
- Preheat a jaffle or sandwich maker. Spread one side of 4 each slice of bread with butter. Spread the other side of each slice with Nutella.
- Place 2 slices of bread, butter-side down, in the jaffle maker. Top with banana. Top with remaining bread, butter-side up. Cook for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly.
- Cut into quarters to serve.
Banana and Nutella Sushi
An easy snack for the kids
- 2 tortillas
- 4 tbs Nutella
- 2 bananas
- Place tortilla on a cutting board and spread with Nutella.
- Peel banana and lay in on the edge of the tortilla
- Roll banana in tortilla
- Slice into rounds and arrange on a plate with the cut edge facing upwards