Today we went on a steam train (exciting) and met Father Christmas (terrifying) but Bert danced his strange, limping jig all the way back to the car so I’m guessing it was all good.
Makes a 23 cm cake
4 oz golden caster sugar
4 oz soft butter
4 oz self raising flour
1/2 small punnet blueberries
1/2 teaspoon cinnamon
If you’ve got a food processor, just break the banana into big chunks and then bung it all in and beat till smooth. Otherwise, mash the bananas and do it the hard way. It goes into a greased tin (a little round one – about 23 cm) and into the oven at 180 for 25 minutes, or the grid shelf on the bottom of the Aga roasting oven.
We had ours with a yoghurt moustache. And seconds.
1 ripe banana
120ml plain yoghurt
60g golden caster sugar
1 tablespoon maple syrup
Blend the banana and strawberries then put, with all of the rest of the ingredients, into an icecream maker till frozen. I normally add a dash of double cream but I think the banana’s creamy enough.
It takes about half an hour to an hour to freeze – long enough for your toddler to take every key down from the key hooks and throw them onto the floor, ride a miniature ride-on mower backwards in just a nappy and shout at the football on the TV.
This is a bastardisation and bananaisation of a Nigella recipe, with the salt and sugar removed and banana and cinnamon added.
2 tablespoons melted butter
225g self raising flour
2 teaspoons baking powder
300ml whole milk
3 crushed bananas
1 teaspoon cinnamon
Put the butter in a pan to melt, then combine the flour, baking powder, eggs and milk in a bowl. It doesn’t need to be a really smooth batter, just make sure there are no pockets of flour. Stir in the banana, cinnamon and melted butter.
Use a piece of kitchen towel to rub any vestiges of melted butter onto a hot frying pan and put dessert spoons of the batter in. When they start to bubble turn them over. It’ll take a couple of minutes on each side to get them golden.
Yours are nice with maple syrup. Sorry Bert.