Ripe bananas

Cabbagepatch · Ripe bananas

I visited a fruit and veg market stall today and came away with a huge bag of ripe bananas for £1.

We won't be able to eat them all before they go past their best so any recipe ideas please Potties?

Kathy

We chop them up and stick them in the freezer, fine for making banana loafs and cakes. Smile

Libby

Thats a good idea! Very Happy

Bovey Belle

BANANA APPLESAUCE CAKE

1. 2 1/2 cups (8 oz) Plain Flour
2. 2 cups (4 oz) sugar
3. 1/2 tsp baking powder
4. 1 1/2 tsp baking soda (Bicarbonate of Soda)
5. 1 tsp cinnamon
6. 1.2 tsp pumpkin pie spice (ground cloves)
7. 3/4 tsp salt

1. 1/2 cup water
2. 1/2 cup (2 1/2 oz) vegetable shortening (margerine)
3. 1 cup applesauce

1 cup mashed banana (2 medium bananas)
2 eggs
1/2 cup chopped almonds
3/4 cup (4 oz) raisins
Confectioners (icing) sugar

1. Combine first 7 ingredients in a large bowl of an electric mixer and blend well.

2. Add water and next three ingredients, blend, then beat at medium speed until creamy.

3. Add eggs and beat 2 minutes at medium speed.

4. Stir in nuts and raisins and pour batter into a wax paper lined (bottom only) 13 x 9 x 2 inch baking pan (Note - I use a standard 8" round cake tin).

5. Bake at 350 deg. F for about 45 mins. (Test with skewer if using cake tin).

6. Turn out on a cake rack, and peel off wax paper.

7. Turn right side up and while still warm, sift icing sugar over top.

Chocolate Chip Banana Cookies

1/3 C. butter, softened
1/2 C. sugar
1 egg
1/2 C. mashed ripe banana
1/2 t. vanilla extract
1 C. all-purpose flour
1 t. baking powder
1/4 t. salt
1/8 t. baking soda
1 C. semisweet chocolate chips

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray. Bake at 350 for 9-11 minutes or until edges are lightly browned. Remove to wire racks.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

The cake will freeze of course. Enjoy!

Cabbagepatch

I hadn't thought of freezing bananas Kathy, no.1 son loves smoothies so they would be fine for them.

That recipe sounds gorgeous BB, I'm at home all next week so will have to give it a whirl Very Happy

Libby

Cabbagepatch

Um, I will make it for the rest of the family.

Nil by mouth for me!

Libby

Yea right!

Jellycat

nanny

isn't there a recipe for some sort of banana chutnety somewhere?

i have this feeling that i have one

will look tonight

Libby

I found a banana chutney recipe
4lb nanas
4 peppers chopped
4 onions chopped
1lb raisins
2 pints malt vinegar
4 garlic cloves crushed
2 teaspoons salt
1/2 teaspoon pepper
4 teaspoons curry powder
2 teaspoons ground turmeric
a pinch of ground cloves
2lbs sugar
cornflour if necessary (see step 2)

1 Cook everything, except sugar and cornflour, together until soft and pulpy - about 1hour.
2 Add sugar and cook until vinegar is reduced. Thicken with a little cornflour mixed in a small amount of cold water, if necessary.
3. Spoon into cooled, sterilized jars, seal and label. Store for 6-8 weeks before using.

lloyd