Enjoy as an occasional treat. A culinary triumph that even the youngest cook can take credit for (with a bit of help from mum or dad). Simply assemble and enjoy!
- Ready to bake short crust pastry tart base
- 1 carton low fat custard (preferably banana flavoured)
- 3 bananas, not too ripe
- Juice of 1 lemon
- 2 tablespoons apricot jam.
- Bake the tart base as per the instructions. Let cool and fill with custard.
- Peel and cut bananas into thin slices. Arrange these in an overlapping spiral pattern, starting at the centre, to cover the tart. Sprinkle lemon juice over the bananas to stop them going brown.
- Gently heat apricot jam in a saucepan with a dash of water until liquid and gently brush over bananas to create a glaze. Serve chilled with reduced fat cream or ice cream.
This milkshake provides a third of a woman’s daily iron and calcium needs. A super-nutritious shake for everyone.
- 1 banana
- 150 ml skim milk
- 1 tablespoon Milo® powder
- 2 scoops low fat vanilla yoghurt
- Add all ingredients to a blender and mix well.
- Add ice for a chilled smoothie.
These baked banana chips bear no resemblance to those hard fried disks that are in the health food aisle in the supermarket. You are just two ingredients away from a tasty snack for your family.
- 2 lemons, juiced
- 2 bananas
- Preheat oven to 120°C or 100°C fan-forced. Line a baking tray with paper and set aside.
- Juice lemons and pour juice into a bowl.
- Slice bananas into even pieces.
- Dip the banana into the lemon juice and place onto the baking tray.
- Cook banana chips for 3 hours, turning halfway through the cooking time.
- Allow to cool, and then store in an air-tight container.
Go hot or cold with bananas – in fritters with the classic matches of caramel and coconut, or, for the easiest ice-cream you’ll ever make, peel them, insert an iceblock stick, dip in chocolate and freeze.
- 300g (2 cups) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 500ml (2 cups) soda water
- 85g (1 cup) desiccated coconut
- Plain flour, to coat
- 750ml (3 cups) peanut oil
- 3 large bananas, peeled, thickly sliced
- Pure icing sugar, to dust
- Vanilla ice-cream, to serve
- Sift the self-raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
- Spread coconut and plain flour over separate plates.
- Heat oil in a medium saucepan over medium heat to 180ºC. Roll 3 pieces of banana in flour and shake off excess. Dip in batter, then roll in coconut to coat. Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining banana, flour, batter and coconut.
- Dust the fritters with icing sugar. Serve with vanilla ice-cream.
In 30 seconds you get a smoothie with the goodness of bananas and well over a third of your calcium and riboflavin needs for the day.
- 1 banana, peeled
- 1 cup skim milk
- 1 tablespoon low fat vanilla ice cream
- 5-10 drops of vanilla essence (optional)
- Place all ingredients in a blender, blend until smooth and presto, one super fast, high-energy meal on the run.
(Why not create your own private blend; experiment with dates, malt powder, honey or, for a delicious nutty taste, a tablespoon of slivered almonds.)
Here is something different to our usual recipes, a sweet treat that will blow your mind. This pie can be eaten warm, not hot, and can be stored in the fridge for three to four days afterwards, so you do not have to eat it in one sitting, if you can stop yourself.
Preparation Time: 60 minutes
Cooking time: 35 minutes
- 1 1/2 cups (225g) plain flour
- 1 tbsp icing sugar
- 140 g cold butter, chopped
- 1egg yolk
- 2 tbsp cold water
- Banoffee pie
- 395 g can sweetened condensed milk
- 75 g butter, chopped
- 1/2 cup (110g) firmly packed brown sugar
- 2 tbsp golden syrup
- 2large bananas (460g), thinly sliced
- 300 ml thickened cream, whipped
- To make pastry, process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
- Grease 24cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover, and refrigerate 30 minutes.
- Preheat oven to 200°C (180°C fan-forced).
- Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
- In a medium saucepan, combine condensed milk, butter, sugar and syrup; cook over medium heat about 10 minutes, stirring, or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
- Top caramel with banana; top with whipped cream.
Serves: 2 loaves
Degree of difficulty: Low
- 200 grams of soft butter
- 1 1/3 cups of brown sugar
- 3 eggs
- 2 tea spoons of almond extract
- 1/4 tea spoon of grated orange rind
- 1 1/2 cups of mashed banana
- 2/3 cup of coffee
- 2 cups of wholemeal flour
- 2 cups of plain white flour
- 1/2 tea spoon of baking soda
- 3 tea spoons of baking powder
- 2 tea spoons of ground cinnamon
- 1/4 tea spoons of ground nutmeg
- Sift together the flour, baking soda, baking powder, ground cinnamon and nutmeg.
- Cream butter and sugar.
- Add eggs and other wet ingredients.
- Gradually add sifted dry ingredients.
- Sprinkle with sunflower seeds.
- Grease two cake loaf tins.
- Bake at 180 C for 40-50 minutes.