RECIPE FOR BANANA JAM RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
  3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
  4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
  5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
  6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
  7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
  8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
  9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
  10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

Steps:

• Preheat oven to 350°F. Line muffin pan with muffin liners or spray with nonstick cooking spray and set aside.
• In a large bowl combine bananas, sugar, cinnamon and salt.
• Beat in the oil, eggs, and vanilla extract.
• Add flour and baking soda, and gently mix until combined. Do not overmix.
• Scoop batter into the muffin pan distributing it evenly between the muffin cups.
• Bake for 18 - 19 minutes until toothpick inserted comes out clean.
• Cool in pan 5 minutes then remove to cool completely.