September 16, 2013
It happens. They get left in the bowl and sudddenly it’s too late, no-one wants them. Don’t throw them out they’re are great for all kinds of things. Smoothies are an obvious and super fast approach. Yogurt, milk, a little ice if you like (I don’t) and you’re set. A lot of recipes specify a sweetener but you really don’t need one. A handful of berries, dollop of tahini, peanut, or any other nut butter along with also makes this very special.
At the moment the whole back to school thing has me in a spin, scrambling around trying to remember mid-afternoon snacks that tide kids (and sometimes grown-ups) over till dinner (while trying to figure out what’s actually for said dinner….) Smoothies are perfect and this one is very popular at the moment….
Super-healthy Chocolate Banana Smoothie
2 dollops yogurt
1 heaped tablespoon cocoa powder
2 tablespoons flaxseed oil (brilliant source of Omega 3 oils)
1 heaped tablespoon flax seed (for fibre)
1 large ripe banana
Put everything in a blender and blast til smooth. Serve cold.
The other great way to deal with old bananas is of course banana bread. For portability muffins are a good way to go. Same mixture different mould and slightly less time in the oven. Lately I’m on a coconut buzz so instead of the usual walnuts there are coconut flakes in this recipe. To plump up the sultanas I soak them in my fav Bengal Spice tea but you can use regular or any other kind you like. These muffins (or buns if you want to make something a little more manageable sizewise) will keep for a few days in an airtight tin.
Banana and coconut muffins
100gr butter room temperature
100gr moscovado sugar
150gr wholemeal flour
2 teaspoons baking powder
2 large eggs
2 teaspoon cinnamon
A pinch of allspice if you have it
A pinch of salt
250gr really ripe bananas
100gr flaked toasted coconut
Anything from an hour to 15 minutes before you begin put the sultanas into half a cup of tea in a pot. Bring to the boil then simmer until most of the water has evaporated. Allow to cool down while you get on with everything else.
Sieve the flour, cinnamon, allspice, baking powder and salt together and set aside. If the butter isn’t nice and soft stand it in the mixing bowl in a basin of hot water for a few minutes then cream it with the sugar til pale and fluffy. Add an egg and continue beating til fully incorporated. Add about half of the flour, beat then add the other egg, beat well then add the rest of the flour.
Mash up the bananas and beat them into the mixture then add in the sultanas followed by three-quarters of the coconut. . Mix well then spoon into moulds and top with the rest of the toasted coconut which goes deliciously chewy in the oven.
Bake at Gas Mark 5/190 degrees for 30 minutes. Enjoy!