In this episode, Kate shared various ideas about what to with old bananas, including the recipes below.
Simple, delicious chocolate chip banana bread
Preheat your oven to gas 3/ 170C, 150Fan or 325F. Grease and line a 900g/ 2lb loaf tin. Chop 200g chocolate of your choice and toss in 1tbsp plain/AP flour. This helps them suspend in the batter rather than all sinking to the bottom
Cream 200g salted butter with 200g dark brown sugar. Mix in 2 UK large eggs (120g), 2 tsp vanilla extract, 200g mashed banana flesh.
Add 190g plain/AP flour and 1 tsp baking powder and combine. Fold in the chocolate.
Bake for about an hour and ten minutes – check at an hour. A skewer needs to come out clean of batter from the middle.
Easy Banana Pancakes with Peanut Butter Chips (adapted from Esther Clark)
Makes 12 sizeable pancakes, serving about 4 people
Mix 350g plain/AP flour, 3 tsp baking powder and 30g caster/superfine sugar in a bowl. Whisk in c. 150g-200g mashed banana (about 2 medium bananas), 2 UK medium eggs (100g), 1 tsp vanilla extract and 250ml whole milk (Oatly Whole also worked well and semi-skimmed cows’ milk would be fine too). Fold in 150g peanut butter chips. (I used Reese’s, bought online.)
Fry in butter on a medium heat until bubbles form on the top side. Flip and cook for a shorter time on the other side. Both sides should be golden brown.
Banana and Cocoa Small Batch Muffins
Line a muffin tin with six cases. Preheat your oven to gas 5/ 190C / 170 fan/ 375F.
Mix together 100g plain/AP flour, 25g cocoa (I use Dutch processed), 1 tsp baking powder, a pinch of bicarbonate of soda (baking soda), 80g caster/superfine sugar and a pinch of salt in a bowl.
Tip in 35g vegetable oil (or any flavourless oil), 1/2 tsp vanilla extract, 1 UK large egg (60g), 130g mashed banana flesh (2 small bananas) and 70g buttermilk (or normal milk soured with a couple of squeezes of lemon juice and left to sit for a few minutes until it thickens).
Fold in 25g chopped pre-roasted pecans and dollop into the cases equally. Top with another 25g chopped pecans (or more, if you like).
Bake for about 20 minutes, until they are springy to the touch, or a skewer inserted into the middle comes out clean of batter.