a bunch of banana recipes from eat bananas be happy
200g (7 oz) plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 large bananas, mashed
150g (5 oz) caster sugar
75g (2 1/2 oz) melted butter
Preheat the oven to 180 C / Gas 4
Sift together the flour, baking powder, bicarbonate of soda and salt; set aside
Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.
Spoon into 12 baking cases in a muffin tin
Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped
6 tbsp porridge oats
2 tbsp sugar
400ml (14fl oz) natural yogurt
Sprinkle oats on a baking tray with sugar.
Grill gently for 3-4 minutes, turning every minute until golden and crisp.
Mash 2 bananas and mix with natural yogurt.
Layer into 4 dishes or tumblers with the toasted oats.
1 banana, peeled and sliced
50g (2 oz) banana or natural yogurt
½ pint milk
handful of ice
1-2 tbsp honey
Place the banana, yogurt, milk, ice and honey in a blender and then blend until smooth.
Transfer to a serving glass and serve at once.
Banana & Sultana Cake
2 large, ripe bananas (about 400g (15 oz) in total, weighed with their skins)
250g (9 oz) self-raising flour
1 tsp baking powder
4 tbsp light muscovado sugar
6 tbsp sunflower oil
6 tbsp semi-skimmed milk
120g (4 oz) sultanas
Preheat the oven to 180ºC (gas mark 4). Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment. Peel the bananas, then mash with a fork.
Sift the flour and baking powder into a bowl and stir in the sugar. Whisk together the oil, milk and eggs and add to the flour mixture. Stir in the sultanas and mashed bananas, and then pour the mixture into the prepared tin.
Bake for 50–55 minutes or until the banana cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The banana cake can be kept in an airtight tin for up to 4 days.
4 bananas, peeled
2 tablespoons melted butter
50 g/ 2 oz honey
2 tablespoons orange juice
50g/ 2 oz cup finely chopped walnuts (or other nuts if you prefer)
Preheat oven to 375°F/190°C.
Place bananas on well-greased baking tray and brush with melted butter.
Mix honey with orange juice, and pour over the bananas.
Sprinkle with nuts.
Bake for 10-15 minutes, or until tender.
Serve warm with ice-cream
6 ripe bananas
50 g/ 2 oz margarine or butter
120g/ 4 oz light Muscavado sugar
75 g/ 3 oz self-raising flour, sifted
3 tbsp wholemeal flour
1 egg, beaten
good pinch Mixed Spice
Preheat the oven to 350°F (180°C) Gas Mk 4.
Peel and mash the bananas in a bowl.
Melt the margarine then pour over the bananas.
Add the sugar, flours, egg and spice and mix thoroughly until well blended.
Place the mixture in a lightly greased 2 pint (1.2 L) ovenproof dish and bake in the oven for 45 minutes until the pudding has shrunk from the sides of the dish and is golden brown.
1 banana cut into chunks
1 cup/ 8 fluid oz cold milk
2 scoops vanilla ice cream
1 tsp vanilla extract
Place all ingredients into a blender and blend until smooth – serve in a tall glass
15g (1/2oz) unsalted butter
4 tsp sugar
1 large, ripe banana, roughly chopped
1 tbsp clear honey
2 large eggs, whites only
1 tbsp caster sugar
1 tbsp double cream (optional)
Preheat the oven to 200C Fan/Gas 6 and put a baking sheet in the oven to heat up.
Evenly grease 4 ramekins with the butter, then coat the inside with a layer of the sugar.
Put the banana in a food processor, add the honey, and blend until smooth.
Put the egg whites in a clean, dry bowl and whisk until the whites form soft peaks. Gradually add the caster sugar, whisking all the time, until soft peaks are formed.
Using a spatula, fold one-third of the egg whites into the banana mixture relatively vigorously, then very gently fold in the remainder.
Spoon the soufﬂé mixture into the ramekins. Tap on the work surface to expel any air and run a ﬁnger around the rim to create a ‘top hat’ effect.
Put the soufflés on the preheated baking sheet and put in the oven and bake for 10–12 minutes until risen.
Put the soufflés in the ramekins on the plate, and sprinkle the icing sugar on them just before serving. Put the double cream on the side if desired.
Banana Bread & Butter Pudding
5 slices wholemeal bread, crusts removed
25 g (1 oz) butter
50 g (2 oz) sultanas or raisins
3 bananas, thinly sliced
2 teaspoons sugar
1/2 teaspoon ground cinnamon
Preheat oven to 180°C, 350°F, Gas mark 4.
Butter the bread slices, and cut each slice into 4 triangles.
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.
4 large bananas, sliced in rounds
30 g / 1oz flour
50 g/ 2oz light brown sugar
80 g/ 3 oz oats, plus 1 handful crushed almonds
½ teaspoon ground cinnamon
Pinch of salt
50 g / 2 oz cold unsalted butter, cut into small pieces
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 rub in the butter until the mixture is crumbly, spread over the bananas, pressing down slightly.
Bake 10–15 minutes, until golden.
Try variations by adding other fruit to this recipe -perhaps some pineapple and a sprinkling of coconut!