Three mouthwatering banana recipes to make

Circular Flour-less White Chocolate Cake with Orange Blossom and Banana
Circular Flour-less White Chocolate Cake with Orange Blossom and Banana Photo: Quentin Jones

If you love to pile your shopping trolley high with bananas each week, we have three new recipes you will be hankering to try.

Circular Flour-less White Chocolate Cake with Orange Blossom and Banana

Serving size: 12 slices
Prepping time: 15 minutes
Cooking time: 50 minutes 

Ingredients

Square Flour-less White Chocolate Slice with Orange Blossom and Banana
Square Flour-less White Chocolate Slice with Orange Blossom and Banana Photo: Quentin Jones

Cake

  • 250g white chocolate
  • 250g almonds
  • 150g low G.I cane sugar
  • 150g butter at room temperature
  • 6 eggs
  • 1 tbsp baking powder
  • 1 tbsp orange blossom water

Topping

  • 100g butter at room temperature
  • 100g icing sugar
  • 2 bananas

Method

Preheat oven to 170°C (338F). Brush a round 22cm spring form pan with melted butter or spray with vegetable oil spray. Line the base and side with non-stick baking paper.

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Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. Set aside.

Mix the remaining ingredients in the processor until smooth.

Add the white chocolate and almond mixture and blitz for another few seconds until combined. Pour into a prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Banana and Coconut Milk Pops
Banana and Coconut Milk Pops Photo: Quentin Jones

To create the topping, use an electric mixer on medium speed, beat the ingredients together for 4 minutes or until light and fluffy. Spread over the cake and top with fresh Cavendish banana slices.

Tip: If using Cavendish bananas, to keep them fresh and from turning brown, brush with fruit juice such as apple or pineapple juice. Alternatively, use Ladyfinger bananas which won't lose their yellow colour.

Square Flour-less White Chocolate Slice with Orange Blossom and Banana

Serving size: 16 square slices
Prepping time: 15 minutes
Cooking time: 50 minutes

Ingredients

  • 250g white chocolate
  • 250g almonds
  • 150g low G.I cane sugar
  • 150g butter at room temperature
  • 6 eggs
  • 1 tbsp baking powder
  • 1 tbsp orange blossom water
  • 2 bananas

Method

Preheat oven to 170°C (338F). Brush a square 20cm baking tray with melted butter or spray with vegetable oil spray. Line the base and side with non-stick paper.

Combine the white chocolate and almonds together into a food processor and mix until it forms a crumbly texture. Set aside.

Place the remaining ingredients, except the bananas, into the processor until smooth. Add the chocolate and almond mix and whizz for another few seconds until combined. Pour into a prepared pan.

Bake for 40 minutes, take it out and place banana slices on top of the cake and cook for a further 10 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Tip: If using Cavendish bananas, to keep them fresh and from turning brown, brush with fruit juice such as apple or pineapple juice. Alternatively, use Ladyfinger bananas which won't lose their yellow colour.

Banana and Coconut Milk Pops

These yummy treats are fantastic to make for children's summer parties, and suit all tastes as they are vegan, gluten and sugar free.

Serving size: 6 popsicles
Prepping time: 15 minutes
Cooking time: Freeze over night or until frozen

Ingredients

  • 2 ripe bananas, mashed
  • 1 can of coconut milk
  • 2 tbsp of shredded coconut

*Tovolo Star Popsicle Molds can be purchased from Target, RRP: $13.99

Method

Place the mashed banana into your chosen popsicle molds, fill it up to the half way mark, freeze for an hour or until set.

Fill the remaining molds with the coconut milk and sprinkle with shredded coconut. Freeze overnight.

To remove popsicles from molds, run under hot water for 10 seconds.

Option: This recipe is 100% sugar free, however, if you prefer something slightly sweeter, mix the banana and coconut milk together with 2 tbsp of honey and top with shredded coconut and freeze.

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