Let’s not fall into the trap of making banana bread over and over. Here’s some unique Waitrose recipes to get creative with the fruit
Oaty Banana Muffins with Nutella
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 100g light brown soft sugar
- 50g porridge oats
- 2 ripe bananas
- 284ml carton buttermilk
- 75g essential Waitrose
- Olive Spread, melted
- 2 medium eggs, beaten
- 100g Nutella Hazelnut Spread
1. Preheat the oven to 180ºC, gas mark 4. In a large bowl, mix together the flour, bicarbonate of soda, sugar and oats.
2. Using a fork, mash the bananas until puréed then mix in the buttermilk, olive spread and eggs. Add the banana mixture to the flour bowl and stir lightly to mix — don’t worry if it looks a little lumpy.
3. Divide half of the mixture between 12 paper muffin cases then drop a teaspoon of Nutella into each one. Top with the remaining muffin mixture then bake for 20 minutes until risen and golden. Best eaten on the day of making, and they freeze well too.
Blueberry and Banana Eggy Bread
Preparation time: 15 minutes
Cooking time: 15 minutes
- 2 bananas, each halved and sliced lengthways
- 8 slices essential Waitrose Sliced Brioche Loaf
- 150g essential Waitrose Blueberries
- 4 tbsp clear honey
- 4 large Waitrose British Blacktail Free Range Eggs, beaten
- 150ml milk
- Pinch of ground cinnamon
- 15g butter
- 25g icing sugar
1. Arrange the slices of banana on 4 of the brioche slices and scatter the blueberries on top. Drizzle with the honey, then place the remaining slices of brioche on top, pressing down well.
2. Place the eggs in a shallow dish with the milk and cinnamon and lightly whisk together – the dish should be big enough to hold all the brioche sandwiches, so something like a roasting tin would be perfect. Place the brioche sandwiches in the egg mixture and leave for 5 minutes to soak. Turn over and repeat for the other side. Keep turning until each sandwich is soaked well and all the egg mixture has been absorbed by the brioche.
3. Heat the butter in a large frying pan and gently cook the brioche sandwiches for 3-4 minutes each side until golden brown. You will probably have to do this two at a time.
4. Transfer the fruity eggy bread to serving plates and serve while still warm, dusted with icing sugar.
Chocolate & Salted Caramel Banoffee Pies (vegetarian)
Preparation time: 30 minutes, plus chilling
- 260g plain chocolate digestive biscuits
- 40g Waitrose Duchy Organic English Salted Butter, melted
- 250g jar Waitrose 1 Salted Caramel Dipping Sauce
- 2 or 3 Waitrose Duchy Organic Bananas, sliced
- 200ml Waitrose Duchy Organic Double Cream
- 1 tsp vanilla extract
- 10g organic dark chocolate, chilled
1. Pulse the biscuits in a food processor until fi nely crushed. Tip into a bowl and stir through the melted butter. Roughly line 6 x 8-9cm fl uted tart cases with a square of cling fi lm (large enough to hang over the edges). Divide the biscuit mix between the cases, pressing evenly and firmly with the back of a spoon. Chill for at least 2 hours or ideally overnight.
2. Use the cling film to ease the bases out, then discard the cling film. Spread the caramel sauce on top, then add all but 6 of the banana slices, dividing evenly between the pies. Whisk the cream and vanilla to soft peaks, then spoon a dollop onto each pie. Finish each with a grating of dark chocolate and a reserved slice of banana. Serve immediately or chill until ready to eat (the pies will keep for up to 24 hours).
Cook’s tip: If you don’t have time to make and chill the cases, pick up a pack of Waitrose 6 Sweet Pastry Cases instead.
Thousands of recipes can be found at www.waitrose.com/recipes