Recipes: Bananas for bananas...

We're a bit banana mad in our house, we tend to go through about 2-3 bunches of bananas a week. I think I eat one every single day without fail! Hey, at least I'm getting that potassium...! But the problem with bananas is that they tend to turn brown so quickly, especially if they're kept out in a warm-ish environment {never ever put them in the fridge though, they brown even quicker and go all hard and gross}.
So... What to do with leftover brown, over-ripe bananas? Bake of course!! I do love a good excuse to bake as you've probably gathered by now. And with leftover bananas to hand I thought I'd share some of my favourite go-to banana recipes...

{Both of these recipes are from good old Mary Berry - you can't go wrong with her recipes, they're fool-proof}

Banana & chocolate muffins 

I rarely eat muffins, I think it's a guilt thing, but these are an exception. They have fruit in so they're alright, right?! These muffins are perfect as an afternoon treat or even as a breakfast if you're on the go, they're pretty filling and equally scrummy. 

You will need:  

100g (4oz) butter, softened 

2 eggs 

175g (6oz) caster sugar 

225g (8oz) self-raising flour 

1 teaspoon baking powder 

3 tablespoons milk 

2 very ripe bananas, mashed 

50g (2oz) chocolate chips 

and for the icing:

50g (2oz) dark chocolate, melted

Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases.

Measure the butter, eggs, caster sugar, flour, baking powder, milk and bananas into a bowl and beat together until combined and smooth. Mix in the chocolate chips.

Spoon into the paper cases and bake for about 25 minutes until well risen, golden brown and shrinking away from the cases. Remove the cases from the tin and set aside to cool.

Drizzle over the melted chocolate in a zigzag pattern using a small piping bag or teaspoon.

 

Banana bread 
 Banana bread is a bit of a comfort food for me. I'm not sure what I love more... a big chunk of banana loaf straight out of the oven, still a bit warm, with a big cup of tea... or the smell of the kitchen during baking! Banana bread leaves the kitchen filled with the sweetest, most delicious smells. Too good!

You will need:

100g butter, cubed and softened

175g caster sugar

2 eggs

2 ripe bananas, mashed

225g self raising flour

1 tsp baking powder

2 tbsp milk

1 bar dark chocolate, chopped into small pieces

Lightly grease a 2lb loaf tine and line it with grease-proof paper. Preheat the oven to 180C/Gas 4.

Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended.

Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.

Leave the cake to cool in the tin for a few minutes, then loosen with a palette knife and turn the cake out.

Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve. 

And there you have it, some banana inspiration for you!


Lydia xxx