Bananabisquewithcinnamoncroutons Recipes

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

Steps:

• Pre-heat the oven to 200c (or get your BBQ nice and ready if you're BBQing).
• Either slice the banana up into bite-sized pieces or cut it in half lengthways if you're looking for a smarter presentation or are having an ice cream banana split.
• Place the banana on an over-sized square of tin foil and sprinkle with cinnamon (to taste).
• Drizzle 2tsp of honey evenly over the banana and gather up the corners of the foil to create a little banana parcel.
• Place the parcel in the oven (or on the barbie) and bake for approximately 15mins.
• NB. Baking time depends on how you prefer your bananas - the more you bake, the more soft and gooey they get and the more the honey caramelises onto them. Personally I don't like mine too over-baked as I prefer the banana to still be a bit hard and the honey to be liquid.

Steps:

• Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
• Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
• Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
• Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
• Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

Steps:

• Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
• On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
• Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
• Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.
• For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
• Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.

Steps:

• Melt butter and mix with cinnamon.
• Toss with croutons and melt in toaster oven.
• Puree all other ingredients and pour into chilled bowls or mugs.
• Garnish with croutons.
• Serve immediately.