Sometimes an idea just comes into your head , or you hear something on the radio or tv and you think ah that is something I could write about. Well that is exactly what happened to me this week. I was catching up on The Great Sport Relief Bake Off and one of the contestants was making banana muffins and Paul Hollywood said that you get more flavour with over ripe bananas. Well I didn’t know that but I did know that brown bananas should never go to waste. The only thing to remember though is that they become very alkaline when they are ripe so don’t forget the baking powder in a recipe , as this will off set it.
Bananas are naturally free of fat, cholesterol and sodium and provide a variety of vitamins and minerals. Bananas should be stored at room temperature however the warmer the temperature, the faster bananas will ripen. Did you know you can peel and freeze bananas to add to a smoothie ?
My favourite recipe for those brown bananas has to be the butterscotch banana cake , just take a look at the photo at the top of the page. The soft banana flesh is simmered in a frying pan with a little water , golden caster sugar and vanilla extract to produce this wonderful rich coloured caramel. When added to the mix of plain and wholemeal flour, along with mixed spice, eggs, sunflower oil and the unexpected ingredient of plain yoghurt the result is a deliciously sweet loaf with a banana toffee flavour.
So , remember if you have some brown bananas in your fruit bowl , check out your recipes and you will find they can be added to make muffins, cookies and cakes.