This recipe courtesy of Easy Living Magazine
This cake needs no more than a mixing bowl and a wooden spoon. If you’re unable to find buttermilk, you can replace it with a combination of half yoghurt and half skimmed milk. Day-old banana bread is delicious cut into slices and toasted.
Prep time : 15 mins – Cook time : 55-60 mins
Ingredients: 210g (7oz) plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; ¼ tsp salt; 125g (4oz) unsalted butter, softened (take out of fridge a few hours before you start); 250g (8oz) granulated sugar; 2 eggs, lightly beaten; 3 large, very ripe bananas; 120ml (3 ½ fl oz) buttermilk; icing sugar, to serve
- Heat the oven to 170oC (gas mark 3). Grease a loaf tin and line the base with baking paper.
- Put the flour, baking powder, bicarbonate of soda, salt, butter, sugar and eggs in a large bowl and beat with a wooden spoon or hand-held electric beaters until just combined. It’s important not to beat the batter to much – just long enough to make it smooth.
- Mash the bananas with a fork and add to the mixture bit by bit, alternating with the buttermilk, mixing until combined. Spoon the mixture into the prepared tin and bake for 55-60 minutes, or until the top of the bread is firm and deep brown colour. A skewer inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
- Serve dusted with icing sugar. The flavour improved on keeping. It will store for up to 3 days if covered with cling film.
A crisp biscuit base filled with the delicious combination of chewy toffee, bananas, cream and chocolate, this pudding is a real winner! The filling takes a little time and attention to make – it needs to be stirred continuously to prevent it from burning – but it’s well worth the effort.
Serves: 10; Cost: £3.20; Time to prepare: 20 mins; Time to cook: 23-33 mins; Cals per portion: 510
Ingredients: Base: 225g (8oz) oaty biscuits like hobnobs crushed; 75g (3oz) butter, melted
Filling and Topping: 405g can skimmed sweetened condensed milk; 100g (4oz) butter; 45ml (3 tbsp) maple syrup; 300ml (1/2 pt) double cream; 2 small bananas, peeled and sliced; 15ml (1 tbsp) lemon juice; cocoa powder and chocolate curls
1. To make the base, place the crushed biscuits in a large bowl and stir in the melted butter. Mix thoroughly then press mixture into the base and up the sides of a 20cm (8in) greased loosed-based fluted flan tin. Chill while making the pie filling.
2. To make the filling, place the condensed milk and the butter in a heavy-based pan and heat, stirring all the time, until the butter has melted. Simmer very gently, stirring all the time for 20-30 mins until the mixture thickens and turns a caramel colour.
3. Stir the maple syrup and 30ml (2 tbsp) of the double cream into the mixture and leave to cool for 10 mins, stirring occasionally. Then spread the cooled mixture into the prepared biscuit case and level the surface. Leave to cool completely.
4. Toss the banana slices in the lemon juice then arrange them over the cooled filling. Whip the rest of the cream until softly peaking, then spoon in large swirls over the bananas. Dust thickly with the cocoa powder and decorate with the chocolate curls.