Banana recipes

Hey! Hey! Hey! Look what I have got here! Recipes! Not just any recipes! It is banana recipes! Try making it!

Lemony Banana Cup Cakes

Recipe by Amy Beh

Ingredients

• 125g butter
• 125g castor sugar
• 3 eggs
• 1/2 tsp vanilla essence
• 1 tsp treacle
• 2 tbsp plain yoghurt
• 1 tbsp lemon juice
• 1½ tbsp grated lemon rind
• 125g ripe bananas, mashed
• 40g walnuts, chopped
• 135g self-raising flour
• 10g extra walnuts, coarsely chopped (to be used for topping)

Method

Line a patty tin with paper cup cases. Cream butter, sugar, treacle and essence until pale, light and fluffy. Beat in whole eggs, one at a time, adding 1 tablespoon of flour with each addition. Add lemon rind to mix. Fold in remaining flour alternately with yoghurt and lemon juice. Stir in walnuts and bananas. Transfer equal amount of batter to the paper cup cases. Sprinkle the surface with a little chopped walnuts. Bake in preheated oven at 190°C for 30 minutes or until well risen and golden. Cool on wire racks.

Pineapple Banana Cake

Recipe by Amy Beh

Ingredients

Sift together

• 225g self-raising flour
• 1/4 tsp bicarbonate of soda
• 3/4 tsp ground cinnamon

• 210g sugar
• 450g mashed bananas
• 400g canned pineapple, well drained and chopped
• 25g chopped walnuts
• 80ml corn oil
• 2 eggs, beaten

Method

Lightly grease a 20cm Kougelhopf tin. Dust with flour. Preheat oven to 190°C. Put sifted dry ingredients and cinnamon powder in a mixing bowl. Stir in sugar, mashed bananas, pineapple and walnuts to mix. Pour in oil and add the beaten egg. Use a wooden spoon to stir until well combined. Spoon the batter into prepared tin and bake for about 1 hour or until cake is done when tested with a wooden skewer.

Banana Coffee Nut Muffins

Recipe by Amy Beh

Ingredients

• 150g butter
• 45g soft brown sugar
• 2 tbsp golden syrup
• 40ml Tia Maria (coffee liqueur), or a few drops coffee essence mixed with water to make up to 40ml
• 1/2 tsp vanilla essence
• 2 large eggs
• 220g self-raising flour, sifted
• 1 tsp bicarbonate of soda
• 100ml plain yoghurt
• 190g ripe bananas, peeled and mashed
• 70g toasted walnuts, coarsely chopped

Method

Line patty tins with paper cup cake cases and preheat oven to 180°C. Sieve self-raising flour with bicarbonate of soda. Beat butter, sugar, golden syrup, coffee liqueur and essence with an electric mixer until creamy and well combined. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients, yoghurt and bananas, then mix. Stir in nuts and combine. Spoon mixture into the muffin tin or cupcake cases until three-quarters full and bake in preheated oven for 25-30 minutes or until well risen.

Ole Banana-rama Surprise

Recipe by Amy Beh