A recipe from my Sister-in-Law Yvette, perfect for using up over ripe bananas. I have made this with chopped pecans instead of the chocolate chips and that works very well too.
INGREDIENTS
50g Butter or Margarine
125g Caster Sugar
3 Beaten Eggs
300g Mashed Bananas (about 2 bananas)
200g Self Raising Flour
50g Choc Chips / Chopped Chocolate
½ tsp Nutmeg (optional)
Pinch of Salt
Note: Leave out the salt if you're using salted butter
METHOD
Cream butter and sugar together.
Add eggs and bananas.
Add remaining dry ingredients and mix well.
Place mixture in a lined loaf tin.
Bake in a preheated oven at about 170c for about 1 hour.
This is my daughter's recipe for houmous… the result of a lot of experimentation! Many recipes use olive oil but a Greek chef advised her that you should only use sunflower oil and that made all the difference. Only takes a few minutes to make if you use tinned chick peas.
INGREDIENTS
1 Tin of Chick Peas (drained, reserve the water)
1 Small Garlic Clove (or half a large one)
1 Heaped Dessert Spoon of Tahini
2 Glugs of Sunflower Oil
Juice of ½ lemon
Salt to taste
Paprika
METHOD
Place all the ingredients together in a food processor and whizz until smooth, adding a little of the chick pea water until you have the right consistency. You don't need to add very much oil if you use the chick pea water. Check and add more lemon juice and salt to taste.
Place in a serving dish and dust the top with a little paprika.
Serve with crackers or toasted pitta bread cut into fingers.
Also good served with crudités
