- 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
- Banana Flower Salad Discard the tough outer leaves from 1 banana flower or bell* (about 500g) then finely shred the rest. I keep the outer shells for serving. Heat 2 teaspoons oil in a wok or frypan over high heat. Add 1 onion, 1 – 2 red chilli, seeded & chopped, 2 cloves crushed garlic, 1 tablespoon shredded ginger. Cook for 3 minutes or until golden. Add shredded banana flower and cook for 8 – 10 minutes or until banana flower is tender. Add 500g lean rump steak, finely sliced and cook for 5 minutes or until sealed. Add 2 tablespoons lime juice and 2 tablespoons of soy sauce and cook for 2 minutes. Toss through 3 tablespoons mint and 3 tablespoons coriander and serve. Instead of beef a lot of times I simmer a chicken breast in coconut milk and fine shred or use prawns, fish or whatever your fancy … even fried tofu. Note: when shredding the flower keep in lemon juice and water to stop it browning till you have finished shredding when ready dry on a paper towel. Hint: crushed roasted peanuts are wonderful sprinkled on top
Caution: On commercial banana farms chemicals are routinely injected into the bell. You must only use flower/bells from a chemical-free source.