Banana

  • Banana Sourdough Pancakes   by Jason Spotswood - inspired by the Golden Buttermilk Pancakes recipe from the Canadian cookbook "Diane Clement at the Tomato". With this recipe you can make sourdough pancakes overnight. The bananas add flavour and reduce the need for oils in the mixture but it can be done up to 30 minutes before cooking.
    To make buttermilk from scratch, juice a whole lime and place the juice and any pulp into a 2 cup measure. Then top up the 2 cup measure with milk. Let this sit for a couple of minutes. Voila, quick buttermilk. Note that anything acidic will work, e.g. vinegar, lemon juice, pineapple juice, etc. Use about 15 ml of acid to 1 cup of milk, ratio can be higher as is the case with the whole lime.
    Combine in a bowl: 2 cups organic wholemeal flour, 5 mls baking soda, a pinch of salt, 2½ mls ground cinnamon, 1 millilite ground rnutmeg, 30 mls raw sugar.
    In another bowl, lightly beat 2 large eggs. Then combine with 2 cups of buttermilk and 2 mashed bananas.
    (medium size). Add the wet ingredients to the dry and stir until the flour is barely moistened. The batter will have a few lumps. Let it sit for at least 30 minutes, however it is best if left overnight as this will allow the natural yeasts in the organic wholemeal flour to activate. Cook as you would pikelets or pancakes.
  • Simple Banana Bread     by Carolynne Spotswood
    Cream 113gm softened butter, 1 cup sugar, coconut sugar preferred and 3 extra large eggs together in a bowl. Add 3 very ripe large mashed bananas. Sift the dry ingredients together - 2 cups flour, 1 tsp baking soda, half tsp baking powder, half tsp salt.
    and add to the creamed mixture alternately with 3 tbsps buttermilk and half  tsp vanilla.
    Stir until just combined.  Fold in the half cup chopped walnuts or pecan nuts.
    Pour into greased and parchment lined loaf pan.
    Bake 180C in preheated oven for 50 - 60 minutes or until a skewer comes out clean when tested.
    Cool in pan briefly then turn out onto a rack to cool completely.  Keeps well refrigerated.
    Note: To make the recipe gluten free, substitute the flour as follows.
    Half cup almond flour/meal, quarter cup rice flour, 1¼ cups plain gluten free flour, 1 tsp Xanthan Gum
    Better still, if you can find an All Purpose Gluten-Free Baking Mix just use it as a cup for cup flour replacement.  Baking products need a binder/thickener/stabilizer to make them rise - something gluten does in wheat flours.  Xanthan gum does this when using gluten free flour.
  • Banoffee Slice
    Mix 500g crushed biscuits with 200gms melted butter then cool. 
    Spread 2 cans Carnation Caramel over base then cover with sliced bananas
    Cover with 600ml whipped cream
    Decorate with grated chocolate
    Or try this base – mix together and bake 10 mins.
    1 cup Uncle Tobys Rolled Oats, 1 cup self raising flour, 1 cup desiccated coconut, 1/2 cup brown sugar
    150g butter, melted