bananas-925216.jpgI 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)

  2 eggs

  1 teaspoon of vanilla extract

  1 teaspoon of cinnamon



  1. Mash the bananas in a bowl.
  2. Mix in the eggs, then the vanilla and cinnamon.
  3. Pour a spoonful of the mix in a pan over a medium high heat.
  4. Cook until bubbles form and pop on the top of that pancake, then flip and cook on the other side.

Ice cream


  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.)