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This week I’m going bananas with the boys. This easy recipe is a great way to use up bananas on the turn. I even hide some especially for baking and freeze them for when I need them.
Ingredients:
125g peanut butter
110g oats
40g dark chocolate chips
2 large or 3 small overripe bananas
2 tbsp maple syrup
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg
Method:
Preheat oven to 180⁰C and line a 20 x 20cm baking tray with parchment paper.
Beat the egg, then mash the bananas and add, continuing to beat until mixed. Add all the other ingredients and beat until everything is combined. Pour the mixture into the prepare tray and bake for appx 20 mins.
Once ready take out and leave to cool on a wire rack.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.