I made these over the Bank Holiday weekend for breakfast and they were a real hit. You can leave out the blueberries altogether or use raspberries instead. I tried some with some well drained, chopped tinned peaches and they were delicious too. In fact, you could serve them as a pudding with icecream if you wanted to.
1 cup self-raising flour
1 tsp baking powder
1 Tblsp caster sugar
3/4 cup milk
1 free range egg, lightly beaten
1 cup mashed banana (2 large bananas)
1 cup frozen blueberries
Put the flour, baking powder and sugar into a bowl and stir them together. Make a well in centre.
Mash the banana in a bowl then add the egg and milk. Mix to thoroughly combine.
Add the wet ingredients to the dry ingredients and stir gently to mix them together until they are well combined.
Put a non stick frying pan over a medium heat and lightly grease it with a little butter. Put 1/4 cup mixture into the frying pan and cook for a minute or two or until the hot cake has just set on top.
Carefully drop a few blueberries onto the hot cake. Cook for a minute or until bubbles form on the surface.
Carefully turn over the hot cakes and cook the other side for a couple of minutes. The hot cake should be golden and cooked through.
Oaty Banana and Dried Fruit Cookies
I took some of these on the school run whilst they were still warm and there were none left by the time I reached the school gate on the way home. They are quite a substantial cookie and a good energy boost for hungry kids after school or to avoid the 3pm energy slump if you are at work. Use whatever dried fruit you have, great for using up part packets that might be lurking in your pantry.
180g rolled oats
160g wholemeal plain flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
120g dried fruit (I used sultanas and apricots)
100g light soft brown sugar
60ml vegetable oil
60g natural yoghurt
1 free range egg, lightly whisked
1 ripe banana, well mashed
Preheat oven to 190°C (170°C fan-forced). Line 2 baking trays with non-stick baking paper.
Mash the banana into a bowl and add the egg, yoghurt, oil and dried fruit.
Mix well to combine thoroughly. Then add the rolled oats, flour, baking powder, cinnamon and ginger.
Use a fork or wooden spoon to mix until well combined.
Place tablespoonfuls of the mixture on to the lined trays about 3cm apart.
Bake in preheated oven for 12 - 15 minutes or until golden brown and cooked through. They took 13 minutes to cook in my oven. Keep an eye on them as they can go from golden to cremated really quickly. Cool on the trays.
These cookies will keep for up to 1 week in an airtight container, if they're not eaten whilst still warm.