Tag: australian bananas

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Foodie Friday: Banana & blueberry pancakes

Nothing says “the weekend” like homemade pancakes for breakfast! This easy recipe from Australian Bananas puts a delicious (and healthy) twist on a traditional batch.

Makes: 12 |  Prep: 20 mins  |  Cooking: 25 mins

Ingredients

  • 2 ½ cups plain flour
  • 1 ½ tbs baking powder
  • ¼ cup caster sugar
  • ¼ tsp sea salt flakes, crushed
  • 600ml buttermilk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 60g butter, melted plus extra for greasing
  • 4 Cavendish bananas
  • 125g blueberries
  • Thick greek yoghurt, extra banana slices & honey to serve

Method

  1. Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
  2. Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
  3. Set the batter aside for 5 minutes.
  4. Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
  5. Grease 3 x 11cm ring moulds with spray oil and place into the pan.
  6. Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
  7. Press a few blueberries into each pancake then top with a few slices of banana.
  8. Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
  9. Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
  10. Serve warm topped with yoghurt, banana and a drizzle of honey.

Tips

  • Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
  • To reheat pancakes, place between baking paper and warm in a sandwich press.
  • If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
  • These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.

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Foodie Friday: Lamington bananas

This quick and easy snack from Australian Bananas is great for kids and grown-ups alike and healthier than your average sweet treat!

Makes: 16 |  Prep: 10 mins  |  Cooking: 4 mins

Ingredients

  • 200g milk chocolate, chopped
  • 4-5 bananas (Lady Finger or Cavendish)
  • 1 ½ cups desiccated coconut

Method

1. Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.

2. Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.

3. Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut.

Variation: You can replace the coconut with hundreds and thousands or a mix of both.

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Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate.

Ingredients

(Makes 16 muffins)

  • 4 bananas, mashed
  • 200 gm or 1 cup caster sugar
  • 150 ml or ⅔ cup oil
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 240 gm or 1 ½ cups plain flour
  • 2 teaspoons baking soda
  • 50 gm or ½ cup good quality dark cocoa
  • 100 gm good quality milk chocolate, chopped into chunks
  • 100 gm flaked almonds

Method

1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers.

2. Sift the flour, baking soda and cocoa together.

3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined.

4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing.

5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds.

6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife.

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Foodie Friday: No-bake banoffee pie

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Banoffee pie is a household favourite and this no-bake recipe from Australian Bananas, makes it a quick and easy treat. Serves 8. 

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Ingredients

  • 23 cm diameter spring form cake tin
  • 1 x 250 gm packet of Granita or Marie Biscuits
  • 125 gm butter, melted
  • 1 x 495 gm tin sweetened condensed milk
  • 50 gm or 2 ½ tablespoons of butter, cubed
  • 3 tablespoons or 60 gm golden syrup
  • 4-5 firm bananas
  • 400 ml cream, whipped
  • 50 gm dark chocolate, grated

Method

  1. Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.
  2. Press into the spring form cake tin halfway up the sides. Refrigerate while you make the filling.
  3. Place the cubed butter and the golden syrup into a saucepan and heat, stirring until melted.
  4. Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour.
  5. Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust.
  6. Refrigerate until cold and firm. The pie can be made up to this point and finished when you are ready.
  7. Slice three bananas and mix them with the whipped cream.
  8. Pour into the tart shell on top of the chilled caramel and smooth down to a nice flat surface.
  9. Sprinkle chocolate shavings onto the top of the tart and then decorate with the final sliced banana.

Tips

  • If making ahead of time, toss the bananas in a small amount of lemon juice.
  • This pie is very rich and you only need a small slice!

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