Tag: banana

banana and oat cookies

Banana and oat cookies

banana and oat cookies

Difficulty: Easy

Time: 30 minutes plus 12 minutes baking

Serves: approx 25-30


3/4 cup salted butter (170g), softened
1 cup brown sugar
1/2 cup caster sugar
1 egg
1 tsp vanilla extract
1 cup mashed bananas
1 1/2 cups flour
1 1/2 tsp cinnamon
2 tsp baking powder
2 tsp cornstarch
3 cups old fashioned oats

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It seems to be a recurring theme that we have left over bananas in our house but once again I’ve found myself looking for something to make with a few past their best fruit.

This time rather than make banana bread or a cake (which we make all the time) I decided to try some banana and oat cookies. These ones have got a nice soft, chewy texture and you get a good strong flavour of banana coming through. And with the oats, you can almost convince yourself that they are healthy! They’re also easy to make with kids as you just have to mix everything together in one bowl. So, the next time, like us you have a load of bananas needing used why not try these for a change?!


Preheat your oven to 180C/170CFan/350F and line some baking trays with baking paper.

Mix the wet ingredients together

Get your kids to measure the butter (170g) and chop it into small pieces (if it isn’t already soft, blast it in the microwave for a few seconds to make it easier to mix). Add it to a large mixing bowl.

Measure out the brown sugar (1 cup) and caster sugar (1/2 cup) and add to your mixing bowl.


While your kids are doing that, measure the vanilla extract (1 tsp) into your bowl.

Crack the egg into a cup, and then add it to your mixing bowl. If you are feeling brave you could crack the egg straight into your mixing bowl. I prefer to let the kids do into a separate bowl first though as it’s easier to fish out any rogue shell!

Get your kids to peel and then mash the bananas (1 cup) with a fork/masher. When they are well mashed add them to your mixing bowl.


Give everything a good mix.

Add the dry ingredients

Measure the flour (1 ½ cups) out and add to your mixing bowl.
Add the cinnamon (1 ½ tsp), baking powder (2 tsp), and cornflour (2 tbsp). If your little ones have a steady hand they could do this part, but if not do it yourself.


Mix everything together.

Add the oats

Measure out the oats and add them into your bowl. Give everything one last mix.


Bake the banana and oat cookies

Spoon tablespoons of cookie dough onto your baking sheet. You kids might enjoy doing this, but you might need to neaten up the dollops a bit. You want to flatten them down a little bit into thick disks. Make sure they are spread out nicely as they’ll spread a bit when they bake.

Bake them for 10-12 minutes. They’re ready when the edges start to go golden.

Remove the banana and oat cookies from the oven and leave them to cool for a few minutes. Move them to a wire rack to finish cooling.

Banana and oat cookies


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banana bread

Easy banana bread

Difficulty: Easy

Time: 30 minutes plus 60 minutes baking

Serves: 8-10


3 or 4 bananas
250g caster sugar
125g unsalted butter, softened
2 eggs (medium)
250g plain flour
2 tsp baking powder
120g walnut pieces


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We make a nice easy banana bread quite regularly – anytime we have bananas needing used up really. It’s a great one to make with kids, as there are lots of fun steps for them to get involved in. My two enjoy mashing (and eating) the bananas in particular!

This one was a new one for us, as I just got a new Paul Hollywood cookbook and I was surprised at how light and moist it was. It uses walnuts which are obviously optional. If you don’t want to use the nuts you could simply omit them and enjoy the delicious banana flavour, or try adding some raisins and tsp of cinnamon or ginger (similar to this recipe which might still be my favourite!)


Heat your oven to 190C and line a 1kg loaf tin with baking paper

Mix the bananas and sugar

Get your little ones to peel and mash the bananas using a fork. This job is easy enough for any eager little chef to help and one which my two really enjoy!


Weigh the sugar into a small bowl and then add to a free standing mixer if you have one or a large mixing bowl.

Mix the bananas and sugar together using your paddle attachment (or an electric hand mixer) until the mixture because light and fluffy.

Add the butter and eggs

Measure the butter and get your child to chop it into small pieces. If it’s not soft give it a blast in the microwave for 5-10 seconds to make it easier to mix.

Add it to your mixer and cream everything together until it is well combined.

Add the eggs one at a time, mixing in between each addition. I normally get the kids to break them into a separate bowl first to make it easier to remove any stray egg shell.

Add the flour and walnuts

Get your toddler to measure the flour out into a small bowl. Sieve it into the large mixing bowl along with the baking powder. We didn’t use the sieve because I find it makes too much mess but if you have neater or older children you can try it to make your loaf even lighter.

Fold the flour into the mixture until it is nicely combined.

Add the walnuts and give it one last mix.


Bake your banana bread

Spoon or pour your mixture into your prepared loaf tin and spread it out evenly.

Bake in the oven for 50-60 minutes. Check it after 40 minutes to make sure the top isn’t burning. You know it is ready when a sharp knife or skewer inserted into the middle comes out clean. We had to put it back in a few times before it was ready but just keep doing an extra 5 minutes if you are not sure.

Remove the banana bread from the tin and cool on a wire rack.

easy banana bread

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banana upside down cake

Banana upside down cake

Difficulty: A wee bit harder

Time: 45 minutes + 45 minutes baking

Serves: 8


1 cup brown sugar
85g unsalted butter
2-3 bananas

1.5 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
pinch salt
¾ cup brown sugar
¼ cup granulated sugar
1 cup mashed banana (about 2 medium sized bananas)
½ cup buttermilk*
1 tsp vanilla
1/3 cup oil
2 eggs
* You can make a buttermilk substitute by adding 1 tbsp of vinegar or lemon juice plus milk to make it up to a cup.

We had some spare bananas so rather than making more banana bread like we always do I found a recipe for a banana upside down cake. The kids enjoyed chopping the bananas and organising them in the baking dish as well as all the mixing, measuring (and sampling!)

This recipe originally came from an what I assume is an American blog called sprinkle some sugar so rather than using scales most of the measurements are in cups. The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this.


Preheat oven to 180C and prepare your baking tin
Get your toddler to grease a 23cm round baking pan. Don’t use a loose bottomed tin like we tried as our topping started oozing out the side as soon as it went in the pan. We swapped to a solid oven proof pie dish and that worked well.

Make the topping
Get your child to measure out the butter (85g) and sugar (1 cup) and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Put the mixture into the bottom of your pan and press it down.


Meanwhile, peel and chop the bananas into 0.5-1cm pieces. This was a good bit for both the kids to help with. Even the littlest cooks can help peel bananas, and it doesn’t matter if all the bananas aren’t exactly the same size so it’s a good way to practice cutting skills.

Arrange the bananas to the top of your butter/sugar mixture – this will ultimately be the top your cake.

Make the upside down cake

Combine the dry ingredients
Get your toddler to measure the flour (1.5 cups) out into a cup and add it to a large mixing bowl or freestanding mixer.

If your little one is able to get them to add the baking soda (1/2 tsp), baking powder (1 tsp) and pinch of salt to the flour. If they don’t have a steady enough hand, just let them help you level the top of the spoon before adding it.


Measure the sugar (3/4 cup brown sugar and ¼ cup caster sugar) into a cup and then add to the flour.

Give it all a mix.

Add the wet ingredients
Get your kids to peel and mash the bananas. We weren’t too precise about how much we used. 2 bananas is about right (minus any that gets eaten along the way!). Add to your mixing bowl.

Pour the buttermilk into a cup (1/2 cup) and add to the bowl. Do the same with the oil (1/3 cup). Add the vanilla extract (1/2 tsp).


Finally, get your toddler to crack the eggs into a small bowl before adding to your mixing bowl.

Stir everything together until everything has combined and there are no more lumps.


Bake the upside down cake
Pour your mixture into the baking dish on top of the cut bananas.


Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).

Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.

The upside down cake best served warm with custard or ice cream and will keep for a few days in an airtight container.

banana upside down cake

If you like bananas you might also like this banana bread or this banana and blueberry loaf.

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Banana bread

Banana bread

Difficulty: Easy

Time: 20 minutes + 1 hours baking

Serves: 8-10 slices







270g ( 1, 1/2 cups) soft brown sugar
2 eggs
200g bananas (2 – 3)
280g (2 cups) plain/all purpose flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon
1tsp ground ginger
140g (1/2 cup) butter
100g (1/2 cup) raisins


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We make banana bread anytime we have too many bananas to get through. I’ve always used a recipe I found online years ago but this time we went with one from my new Hummingbird Bakery cook book. It was delicious and I think will become my new go-to recipe.

There were lots of fun bits for the kids to get involved in too, like mashing the bananas, and using the mixer – too firm favourites in our house!


Preheat the oven to 170C and prepare your baking tin
Get your toddler to grease a 23 x 13cm loaf tin with butter and dust with flour.

Mix the sugar and eggs together
Get your child to measure the sugar (270g) into a small bowl then pop it into a mixing bowl or freestanding mixer.
Get your toddler to try cracking the eggs into a small bowl. Once you’ve got rid of any shell, pop them in the mixer.


Give everything a mix using a paddle attachment, (or if you don’t have a mixer use a couple of wooden spoons or a hand held mixer) until its well incorporated.

Add the bananas
Get your child to peel and mash the bananas (200g)– this is the best bit of making banana bread! – then mix them into the sugar and egg mixture.


Add the dry ingredients
Get your toddler to measure the flour (280g) out into a bowl. While they are doing that, add the bicarbonate of soda (1tsp), baking powder (1tsp), cinnamon (1tsp) and ginger (1tsp)or if they are able to, get them to help you measure each of them out.


Mix everything together until it everything is well incorporated into the eggs and sugar.

Add the butter and raisins
Melt the butter (140g) in a small saucepan, and then add it into your mixture. Throw in the raisins (we don’t bother measuring them accurately) before giving it one final mix.

Bake the banana bread
Pour the mixture into your prepared baking tin. Bake for around 1 hour. It’s cooked when it is firm to touch and a skewer or sharp knife inserted into the middle comes out clean.


Leave to cook in the tin slightly, before turning out to cool completely on a wire rack.

banana bread

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