These have been made too frequently in the short time since I remembered about them; I’m almost sick of them already. Almost. Our local greengrocer has a box of squashy cut-price bananas which I raid almost daily to use in kefir smoothies, banana ice cream (i.e. frozen bananas chucked in the blender) and porridge; they’re also perfect for this recipe, making it practically free. My toddler and I have been eating these a lot, spread with peanut butter, for lunch. They’re also handy to take out and about as snacks, plain or sandwiched together with peanut butter.
Makes about 8
2 large or 3 medium ripe bananas
A teaspoon of cinnamon or mixed spice
About 100ml milk
About 100g flour – plain, wholemeal or spelt
Mash the banana, then beat in the egg. Add the flour, spices and enough milk to make a thin dropping batter.
Wipe a frying pan around with butter, heat to medium and fry off in batches for a couple of minutes each side until golden brown.