Banana Butter

4 Bananas
1/2 cup sugar
2 Tbsp lemon juice
2 eggs
60g butter

Process banana and lemon juice, add eggs, butter and sugar. Cook and stir til it coats the back of a spoon.  Store in sterilised jars in the fridge.

Baby pancakes

Banana Pancake Recipe

• 1mashed ripe banana.
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup formula (OR use water, part milk, soymilk, ricemilk)
• 1 tbsp olive oil

Depending on the liquid content of your banana, you may need to adjust the water (or milk) amount for a nice thick batter. Preheat skillet or frying pan on medium and put either butter or a tsp of olive oil in the pan. Pour small circles of batter onto the pan. When bubbles appear, flip the cakes over. When in doubt about doneness, simply cut one in half. Let cool before giving to baby! Be sure not to overcook, cakes should be mushy, not crispy on the edges.

This is the basic recipe that you can customize in any way you like! Instead of 1 tbsp olive oil you could use 1 tbsp applesauce or yogurt. Add egg yolks or grated cheese!

Banana, ricotta and white chocolate crepes

2 eggs
250ml milk
50g unsalted butter, melted
100g plain flour
pinch salt
zest of 1/2 lemon
olive oil spray
4 bananas, unpeeled, halved lengthways
2 tbsp brown sugar
300g fresh ricotta
1 tbsp vanilla bean paste
125g blueberries
2 tbsp icing sugar
100g white choc, coarsely grated
extra icing sugar to serve

1. whisk eggs, milk and butter in a large jug. Then whisk in flour, salt and lemon zest. Rest for 5 mins.
2. Preheat a flat BBQ plate to high. Sit a non-stick bbq sheet over plate. Spray with oil, then pour enough batter onto sheet to form a 20cm round. Repeat with remaining oil and batter until you've cooked 8 crepes.
3. Preheat a BBQ grill to high. Add bananas and cook for about 4 minutes on each side until skin is blackened and fruit is caramelised. Carefully remove skin and put flesh in a large bowl. Add half the sugar and toss to coat.
4. Combine ricotta, vanilla and remaining sugar ina medium bowl. Put blueberries, icing sugar and lemon juice in a small bowl, then toss to combine.
5. To assemble crepes, spread half the ricotta mixture over surface of 1 crepe. Top with 1/8 of banana mixture, and generously srinkle with chocolate. Fold in half, then half again. Repeat with remaining crepes.
6. To serve, arrange crepes on serving plates and spoon over blueberry mixture. Dust generously with icing sugar.

Banana and walnut bread

125g unsalted butter
1 cup caster sugar
2 eggs
3-4 very ripe bananas, mashed - 1.5 cups
2 cups plain flour
1 tsp baking powder
1.5 tsp baking soda
1 cup sour cream
1 cup walnuts, chopped
butter, to serve

1. Preheat oven to 170C. Line a 22x12cm medium loaf pan with baking paper. Beat butter and sugar in an electric mixer on high speed until mix is light and creamy. Beat in eggs. Fold in banana using a large metal spoon.
2. Sift in flour, baking powder and baking soda into mixture. Add sour cream and nuts, then gently fold in with metal spoon. Set aside for 2 hours so baking soda can lighten the density of the mixture and it darkens slightly.
3. Spoon into prepared tin and bake in centre of oven for 1 hour 10 mins or u ntil cooked when tested with a skewer. Slice and serve with butter.

Banana Fritters with Cinnamon Sauce

Ingredients:

• 1 cup all-purpose flour - sift before measuring
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 3/4 cup milk
• 1 tablespoon melted butter
• 1 teaspoon baking powder
• 6 bananas, halved lengthwise
• oil for deep frying
• Cinnamon Sauce, below

Preparation:

Heat oil in a deep fat fryer to 370°.

In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir the egg mixture into the dry ingredients.

Dip banana halves into the batter and carefully drop into the hot deep fat; fry just until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below).
Banana fritter recipe makes 6 servings

Cinnamon Sauce

• 2 cups water
• 2 tablespoons ground cinnamon
• 3 egg yolks, lightly beaten
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup butter (2 sticks)

Heat water and cinnamon in a medium saucepan.
In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter.
Store cinnamon sauce in refrigerator.

Banana Bread

The best recipes come tried and true from friends who begged them from other friends and so on and so on. That's the wonderful thing about sharing recipes - the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend's mother - Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs. Hockmeyer passed away years ago, but her simple but perfect banana bread lives on for all of us to enjoy.

Banana Bread Recipe

• Prep time: 5 minutes
• Cook time: 1 hour

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Banoffee buttefly cakes

2 cups SR flour
1 cup caster sugar
140g unsalted butter, softened
1/2 cup buttermilk
2 eggs, lightly beaten
2 tsp vanilla extract
3 ripe bananas mashed
300ml thickened cream
395g can caramel filling
icing sugar for dusting

1. Preheat oven to 180C. Put 15 paper cases in holes of standard size muffin tins. Put flour, sugar, butter, buttermilk, egg and vanilla in the large bowl of an electric mixer and beat for 3 mins or until creamy. Stir in banana until just combined.
2. Spoon mix into cases and bake for 30-35 mins or until puffec and golden. Stand in tin for 5 mins, then transfer to a wire rack to cool.
3. Whip cream until soft peaks form. Cut tops off each cake. Put a little caramel on each cake, then top with a little cream. Cut cake tops in half, form a buttefly shape on each cake, dust with icing sugar and serve.

banana and pineapple cake with rum frosting

olive oil for greasing
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted

Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted

1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.

choc-banana puddings

melted butter, for greasing
125g butter, chopped
1/4 cup brown sugar
2 eggs
3/4 cup plain flour
1 tsp baking powder
1 tbsp cocoa powder
2 small bananas
1 tbsp honey
1 tbsp lemon juice
extra cocoa, for dusting

1. Brush four 3/4 cup soffle dishes wit butter. Cut 4 x 7.5cm wide strips of baking paper and position around top edge of dishes to form a collar. Secure with tape.
2. Put butter and sugar in a bowl and beat with electric beaters until light and fluffy. Add 1 egg at a time until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour, baking powder and cocoa into creamed butter mix and stir until just combined. Peel 1 banana and mash with a fork, fold into mix.
3. Dive mix between prepared dishes. Microwave on 100% for 4 mins. Stand for 3 mins and remove paper collars.
4. Peel and slice remaning banana, top with honey and lemon juice and microwave on high for 30 seconds. Put 2 slices on top of each pudding and dust with cocoa.

Banana and pecan tartes tatin

2 cups SR flour
125g butter, chilled, chopped
1 egg, lightly beaten
1 tbsp cold water
flour, for kneading
1/3 cup white sugar
extra 40g butter
1/3 cup pecans, coarsely chopped
4 bananas, peeled, sliced

1. preheat oven to 200C. Line 4 10cm round cake tins with baking paper. Process flour and butter in a food processor until mxiture resembles fine breadcrumbs. Add egg and water and process until mixture just comes together. Turn out dough onto a lightly floured surface andknead until smooth. Form into 4 small discs. Wrap in plastic wrap and refrigerate for 20 mins.
2. Put sugar ina heavy based pan over a medium heat and cook, without stirring until sugar has melted and just turned golden. Add extra butter and swirl to combine. Remove caramel from heat and pour evenly into each prepared tin. Sprinkle pecans over caramel and top each dessert with 2 layers of banana slices, overlapping slightly.
3. roll each pastry disc into a 13cm round. Put 1 pastry round over each tin, folding surplus back up over edges onto itself and towards centre. Bake tarts for 20-25 mins or until golden. Stand for 5 mins before turning out onto plates.

Chocolate and banana bread

250g plain flour
20g cocoa powder
2 tsp baking powder
120g butter, softened
130g raw sugar
2 large eggs
2 very ripe large bananas, mashed (about 500g)
60g shredded coconut
80g dark chocolate, chopped.

1. Preheat oven to 175C. Sift together flour, cocoa and baking powder into a bowl.
2. Grease a 26-28 cm loaf tin and line base wit baking paper. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add banana and stir until combined. Fold in flour mixture, then fold in coconut and chocolate. Spoon mixture into prepared tin.
3. Bake for 45-60 minutes or until cooked when tested with a skewer. Turn out and allow to cool on a wire rack.

Banana Bread Recipe

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
  
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.