HALF BANANA RECIPES

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BANANA CAKE | CAKES | RECIPES | DOVES FARM



Banana Cake | Cakes | Recipes | Doves Farm image

Transform those over ripe bananas into this great loaf cake and bake a family favourite. This cake will keep well for several days when stored in a tin or wrapped in kitchen foil. For the original everyday version of this popular cake see our Wholemeal Banana Bread recipe here.

Number Of Ingredients 7

200 g butter
200 g soft brown sugar
1 tsp vanilla extract
3 eggs
200 g Doves Farm Organic Self Raising White Flour
2 ripe bananas
butter, for tin

Steps:

  • Pre-heat the oven. Rub some of the butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat until pale and creamy. Beat in the vanilla extract. Break the eggs into the bowl, one a time, beating well between each. Add half the flour to the bowl and beat well. Mash the bananas, add these to the bowl and beat again. Add the remaining flour to the bowl and mix it in. Tip the mixture into the prepared tin and smooth the top. Bake for 55–60 minutes. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.

BANANA PANCAKES RECIPE | BBC GOOD FOOD



Banana pancakes recipe | BBC Good Food image

Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast

Provided by Sophie Godwin – Cookery writer

Categories     Breakfast

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Serves 2 (makes 4)

Number Of Ingredients 7

1 large banana
2 medium eggs, beaten
pinch of baking powder (gluten-free if coeliac)
splash of vanilla extract
1 tsp oil
25g pecans, roughly chopped
125g raspberries

Steps:

  • In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
  • Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
  • Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
  • Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
  • Top the pancakes with 25g roughly chopped pecans and 125g raspberries.

Nutrition Facts : Calories 243 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.3 milligram of sodium

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