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!
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.
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.
Ingredients
2 lemons, juiced
2 bananas
Method
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.
Ingredients
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
Method
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.
3 tablespoons finely chopped lightly salted peanuts or sprinkles
Ice Magic Chocolate Topping
Method
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
Place the peanuts or sprinkles in a shallow dish or on a plate.
Pour the Ice Magic Chocolate Topping into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts and or sprinkles.
Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
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.
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.
