Things to do with over ripe bananas!

This recipe comes from the website Love Food Hate Waste. Though it really isn't 'ice cream' because there isn't any cream in it, it is a good frozen dessert.

1. Peel 8 ripe bananas, wrap in cling film and freeze overnight.
2. Allow to soften for 20 minutes then put into a food processor and whiz until thick and creamy. Serve immediately or refreeze.

You could also make banana muffins:

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)

1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet) (I used 3/4 of a cup and it was still a bit sweet)

1 slightly beaten egg

1/3 cup melted margarine or butter (I used sunflower oil)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine/butter/oil together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 350 F degrees *180 C) oven for approximately 20 minutes. Enjoy!

*These are much more flavourful the next day, and they freeze very nicely too!

*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, both.

If you need a metric recipe, here it is:

Banana Muffins - metric version

3 or 4 large bananas, mashed (the more bananas and the riper they are the moister, so I use 4)

125 g white sugar

1 slightly beaten egg

75 ml melted butter/margarine or sunflower oil

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

225g plain flour

Mix the mashed banana, sugar, egg and margarine/butter/oil together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 180 C oven for approximately 20 minutes. Enjoy!

Stuffed Lemon Cookies

 

Stuffed Lemon Cookies

Recipe: Ingredients:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons lemon extract

• 2 teaspoons lemon zest

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Lemon curd or lemon filling of your choice

• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add Wet Ingredients: Beat in the eggs, one at a time, followed by the lemon extract and lemon zest. Mix until well combined.

4. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

5. Form Dough Balls: Roll the dough into tablespoon-sized balls and place them onto the prepared baking sheets, leaving some space between each cookie.

6. Make Indentations: Use your thumb or the back of a spoon to make an indentation in the center of each dough ball. Fill each indentation with a small dollop of lemon curd or your preferred lemon filling.

7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

8. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.