I don't know about anyone else's house, but at Easter our house always looks a bit like a sweetie shop. With 2 boys we always get double the amount of chocolate we need and then of course there are always those eggs I buy, then forget about. So when it was back to normal and club started again after the holidays, we all breathed a sigh of relief. Back to school, back to routine and most excitingly our Marks and Spencer food delivery.
After all that chocolate we were so glad to see lots of fresh vegetables and fruit. Amongst the sea of potatoes, leeks, broccoli and oranges (which is a nights dinner in its own right), there were lovely bananas. My boys love bananas and over time I have found more and more recipes using bananas. I bet you didn't know you can make ice cream and pancakes with them? Nope I didn't either, until now.When we got home I had a request for banana cake, which of course I couldn't resist making. I make mine from the BBC web page called Brilliant Banana Loaf, I always follow the recipe to the the gram and so far it has served me well.
Now for those pancakes and that ice cream. Both a life saver when your cupboards are nearly bare and both very easy to make.
2 large bananas (the riper the better)
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
- Mash the bananas in a bowl.
- Mix in the eggs, then the vanilla and cinnamon.
- Pour a spoonful of the mix in a pan over a medium high heat.
- Cook until bubbles form and pop on the top of that pancake, then flip and cook on the other side.
2 Ripe Bananas, sliced and frozen
1. Add bananas to the food processor and blend.
Occasionally scrape down the sides and continue to blend until smooth, approximately 3-5 minutes.
2. Scoop into a bowl and enjoy immediately as a soft serve!
(For firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 hour.)