Don't throw away your over-ripe and spotty bananas!
I would use bananas that were a little more over-ripe to bake with but we have a glut of bananas so I used them anyway. These recipes are fab if you have a couple of over-ripe banana languishing in your fruit bowl or have bought some cheaply at the supermarket in the reduced section. I've included loads of pics so if reading skills are an issue the recipe should still be fairly easy to follow, prefect for our school Cookery Club.
Banana and Date Loaf
300g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
125g pitted dates, chopped
115g caster sugar
2 free range eggs
2 large bananas, peeled and mashed
Preheat oven to 180°C. Line a 24 x 13.5cm loaf tin with non-stick baking paper. Put the flour, bicarbonate of soda, sugar and dates into a large bowl.
Stir to thoroughly mix all the dry ingredients and dates together. Then combine the milk, eggs and mashed bananas in a separate bowl or jug.
Fold the wet ingredients into the dry ingredients until well combined.
Pour the mixture into the prepared loaf tin. It is quite a runny mixture so don't be alarmed.
Bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Cool for 5 minutes. Turn out onto a wire rack to cool completely.
Slice and serve with a cuppa.
Oaty Banana Muffins
260g self-raising flour
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp bicarbonate of soda
100g rolled oats
100g brown sugar
2 free range eggs
185g plain yoghurt
4 Tblsp/60ml oil
2 bananas, mashed
Preheat your oven to 200°C. Line a 12 hole muffin tin with paper cases. Put the flour, rolled oats, cinnamon, nutmeg, bicarbonate of soda and brown sugar into a bowl. Stir to mix everything together.
Put the eggs, oil and yoghurt into a separate bowl or jug. Whisk them together and then stir in the mashed banana.
Pour the wet ingredients into the dry ingredients and mix together until just combined. Don't overmix it or your muffins will be tough. The mixture may look a bit lumpy, do not be alarmed.
Spoon the mixture into the paper cases.
Bake for 20 minutes or until golden and cooked through. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.