When life (your friend who buys way more bananas than she can possibly consume so gives you loads) gives you bananas, make a tasty breakfast! I’m pretty sure that’s how the saying goes, right? This recipe is super easy, super quick and super tasty. You might say, bananas! Fluffy pancakes are delicately flavoured with a hint of cinnamon and mashed bananas as well as slices of sweet banana for good measure. With salty, smokey bacon on the side, this is a winning breakfast.
- 2 rashers smoked streaky bacon (or pancetta strips)
- 2-3 heaped Tbsps plain flour
- 1 tsp baking powder
- 2 ripe, small bananas, 1 mashed, 1 thinly sliced
- 1 large egg
- 10g butter, melted
- 50ml milk
- maple syrup
- Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour and baking powder with a pinch of salt and cinnamon. Make a well in the centre and add the mashed banana, egg and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put a few slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
I love bananas and I love peanut butter even more. Blended together, they make a fantastic smoothie that is cheap, easy healthy and extremely tasty.
The bananas are frozen before blending to give an almost ice-cream like creaminess with none of the fat or sugar to worry about.
Possibly my shortest recipe to date (if you can call it a recipe), this is a perfect cooling treat for a sunny afternoon.
- 2 ripe bananas, peeled, sliced and frozen
- 1 Tbsp peanut butter
- A pinch of salt
- Add the frozen banana slices, peanut butter, salt and milk to a blender and blend until smooth and creamy. Add enough milk to help the banana break up but not so much that the mixture becomes really runny. You want the smoothie to be nice and thick.
- Pour the contents into glasses, stick straws in and enjoy!
Maybe these should be called ‘one week a year flapjacks’ because it seems that in England, this is the period of time for which there is sufficient weather warm enough to turn your bananas ripe.
I mean ripe as in opening the cupboard and being greeted by an immediate banana aroma and spotty yellow skin that would make an adolescent Simpson blush.
I love bananas so I always have a supply in the house and they never hang around long enough to ripen but on the rare occasion that they do, it is an excellent opportunity to make all things banana: banana bread, hummingbird cake, banana & peanut butter milkshakes and of course, banana flapjacks.
The great thing is that these flapjacks keep very well for up to a week if stored in an airtight container (and not eaten in one sitting).
- 125g baking margarine
- 85g light muscovado or light brown sugar
- 2 tablespoons golden syrup
- 350g porridge oats
- 1/2 teaspoon baking powder
- a pinch of salt
- 2 medium-sized ripe bananas, mashed
- 100g sultanas (optional)
- Preheat the oven to 180C. Line a 9×13 baking tin with foil and lightly grease.
- Melt the margarine, sugar and golden syrup in a large saucepan over a gentle heat until melted together.
- Turn off the heat and stir in the oats, baking powder and salt.
- Stir in the mashed bananas and sultanas if using and mix well until thoroughly combined.
- Spread the mixture into the prepared tin. Use a metal spoon to smooth the surface.
- Bake for 20-25 minutes or until the edges are turning golden brown and it feels fairly firm.
- Remove from the oven and cut into bars immediately. Leave the flapjacks to cool completely in the tin before transferring to an airtight container.