Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

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Banoffee Roll-Ups……OH YES!!! November 13, 2016

banoffee-roll-ups

These are definately a ‘Must Make’!

 

Ingredients

Serves 1, although I could have eaten another.

2 slice’s white bread

1 Banana, sliced

caramel sauce, I used Carnation Caramel

6-8 digestive biscuits, smashed into crumbs

1 egg, beaten

 

Method

Cut crusts off the bread then using a rolling pin, roll that bread nice and flat.

Spread caramel on the bread, then pile some banana slices on one end.

Roll that up, starting from the end where the banana’s are.

Dip into the egg until covered then into the roll in the crumbed biscuits, again until well covered.

Fry until golden all over, a couple of minutes.

And enjoy! πŸ™‚

 

Perfect Little Lunchbox Treats October 9, 2016

nobake

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

 

Nutella Banana Sushi?…Yes! January 28, 2015

Filed under: Banana,Nutella,Tortilla Wrap — dogsmum @ 1:28 pm
Tags: , ,

Banana Sushi

Are you like me and don’t like the idea of raw fish? Then you really need to make these, especially if, like me, you’re a chocolate lover πŸ™‚

 

The name of it really tells you the ingredients you’ll need.

For one person, you’ll want 1 soft tortilla wrap.

Open it out and spread with nutella.

Place a banana on top of the nutella near the edge and roll it up, cut into four, there you have your nutella banana sushi πŸ™‚

I love them and think the kiddies will too!

 

Banana and Blueberry Muffins April 21, 2013

Banana-Blueberry Muff

 

Ingredients

 

300g self raising flour

1 tsp bicarbonate of soda

100g light brown sugar

50g porridge oats, plus 1 Tbsp for topping

2 medium bananas, the riper the better

284ml buttermilk

5Tbsp olive oil

2 egg whites

150g blueberries

 

Method

 

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 25 – 30 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Makes 12 – 16 depending on size.

 

 

One Ingredient Banana Ice Cream November 14, 2012

Filed under: Banana — dogsmum @ 4:26 pm
Tags: , , , , , , ,

 

This makes a delicious soft scoop banana ice cream. No added ingredients so it really can be good for you! Also no ice cream machine needed. It really can’t get any easier!

The small amount of fat in bananas makes a magic trick when they are frozen and blended. They turn creamy instead of crumbly, with a smooth texture anyone can make at home.

 

To make the ice cream

 

Peel your bananas.

Slice them into small pieces onto a plate.

Freeze for 1 – 2 hours.

Once frozen put the banana into your food processor and blend, blend then blend some more (this actually only takes about 5 minutes) scraping down the bowl as needed.

That’s it, you’ve done it!

Enjoy πŸ™‚

 

Tips:

You can also add a spoonful of Nutella (as I did) blend for 2 minutes for Banana/Chocolate.

Add chopped nuts too if you like.

Add some honey to the banana.

2 banana’s are enough for 2 servings, as above.

 

 

 

 
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