Banana Butterscotch Pudding

This banana butterscotch pudding is a family favourite that we‘ve been baking for years. It’s a curious recipe because it’s a self-saucing pudding. Once the batter is made a sugar/syrup water is poured into the batter and it goes into the oven looking a mess. However, miraculously during baking the syrup becomes a delicious, thick butterscotch sauce underneath a soft, scrumptious banana cake with a crisp top. What better way to use up a blackened ripe unwanted banana?

Google ‘Bill Granger’s Banana Butterscotch Pudding’ for the recipe.

Breakfast Smoothie Bowl

A quick and easy breakfast that my kids love.

INGREDIENTS

1 mug of frozen mixed berries

1 small ripe banana

2-3 tbsp light coconut or almond milk (plus more as needed)

2-3 tbsp almond yoghurt

TOPPINGS SUGGESTIONS

shredded unsweetened coconut (desiccated)

Mixed nuts

Granola

Fruit

METHOD

Blitz the smoothie ingredients in a food processor and serve with toppings.

Banana Cake

I’ve got so many over ripe bananas to use up!!! So I started yesterday by making a banana loaf cake. This is a lovely, squidgy cake and the chocolate chips taste so great in it.

I use the @lakelanduk loaf tin liners which mean it never sticks in the tin 🙌

INGREDIENTS

3 very ripe bananas

160g cooking margarine

80g caster sugar

200g self raising flour

2 eggs

1 tsp vanilla extract

100g chocolate chips

METHOD

1. Preheat oven to 160oC/gas mark 3.

2. Line a 450g loaf tin with greaseproof paper. (I use Lakeland loaf tin liners to save time).

3. Mash the bananas in a mixing bowl.

4. Whisk in the sugar and margarine.

5. Slowly whisk in the eggs, flour and vanilla.

6. Next stir in the chocolate chips.

7. Pour into the loaf tin.

8. Bake for 1hr 15mins.