We sell a lot of bananas, but occasionally they have to be reduced and I find this a really good recipe to use some of them up. It’s especially satisfying to eat if you use wholemeal flour.
Bev’s brilliant Banana Loaf (well, nearly every time)
140g caster sugar
140g S.R. flour
2 large eggs
2 very ripe bananas mashed up
Heat the oven to 180/c
Cream the butter and sugar
Gradually beat in the eggs
Fold in the flour and bananas
Pour into a greased and lined 2lb loaf tin and bake for 30 minutes until a skewer comes out clean.
Jane Parker’s Really Good Cottage Pie
500g Sladesdown minced beef
1 large carrot - chopped small
2 onions – chopped
1 level tablespoon flour
300ml beef stock, mixed with 1 tablespoon tomato puree
½ teaspoon dried mixed herbs
½ teaspoon cinnamon
1 tablespoon fresh parsley – finely chopped (or ½ tsp. dried)
Oil or dripping for frying
2 medium leeks
Fry the onions until soft; add carrot and minced beef and cook gently for 10 minutes until the meat is browned. Add the seasoning, spices and herbs, stir in the flour and gradually add stock and tomato puree.
Simmer for about 45 minutes, stirring occasionally.
Meanwhile gently cook the chopped leeks in butter until just cooked, season.
Drain and mash the potatoes and stir in the cooked leeks.
Spoon the meaty mixture into a baking dish, top with the potatoe and leek mixture, stand on a baking tray and bake in a pre-heated oven (200C/400F) for 25-30 minutes, until brown and bubbling!
Eileen Heath’s Chocolate and Nut Biscotti (Makes about 40!)
225g plain flour plus extra to dust
1tsp baking powder
175g caster sugar
2 medium eggs beaten
75g each whole hazelnuts and pistachios
75g milk chocolate chopped into small chunks
Preheat the oven 180C (160 fan), gas mark 4
Line a large baking sheet with parchment.
Mix flour, baking powder and sugar in a large bowl.
Add the eggs, stir until clumps form. Bring together with your hands and knead until smooth. Add nuts and chocolate and knead until evenly distributed. The dough will be soft and sticky.
On a lightly floured surface, divide the dough in half and roll into 2 rough 33cm sausage shapes. Place on the lined sheet, nicely spaced. Bake for 20-25 minutes until the dough is lightly golden and has spread (remember your spacing earlier!). Cool for 10 minutes on a wire rack. Reduce the oven to 140C (120 fan), gas mark 1.
Using a bread knife cut the rolls diagonally into 1cm thick slices. Lay these on the baking sheet and bake for a further 15 minutes until dry and lightly golden. They will harden on cooling.
Cool completely. They will store in an airtight tin for up to 1 month.
(PS Dunk them in your favourite coffee.)