As much as I love bananas, I did not love these banana bars. I think you have to be a fan of very ripe bananas to enjoy them. And if you are, this is the perfect recipe for you.
Ten years ago, a fellow blogger introduced me to an App for doing tasks. The nice thing in her opinion was that it could be shared. So, she could create a shopping list and share it with her husband. And then whoever did the shopping could tick off what they had bought, and the other person would know not to buy those items. I started using it for the books I wanted to buy, and for my overseas shopping. But then along came Google Sheets and for years I have been using that. But since I stopped shopping at the one local supermarket, this was not quite working for me. And so I gave the TO DO App another look. After using it for the past month I can say it is a pleasure to use. I created a shopping list and once I have bought something, I tick it off.
This puts a line through the item and pushes it to the bottom of the list. And the next time I need that specific thing, I just have to click it. The item is then put back into my shopping list. There is no more need for copying and pasting, and deleting and inserting lines. And as my shopping is usually the same month to month, and week to week, this is so helpful. It is also very easy to move items up and down the list. This way I can change it depending on which shop I go to. Do you make use of a digital shopping list? If so, how does yours work?
Click on the links for conversions and notes.
- 200 g mashed bananas, the riper the better
- 180 mls milk
- 100 g rolled oats
- 85 g dried berries (raisins, saltanas, cranberries or a mix)
- 2.5 mls ground mixed spice
- 10 mls poppy seeds
- 10 mls sesame seeds
- 10 mls linseeds
- Preheat the oven to 180° Celsius
- Place the bananas into a mixing bowl and add the milk, oats, dried berries and mixed spice
- Mix to combine then press into a lined 20cm square baking tin and flatten
- Place the poppy seeds, sesame seeds and linseeds into a small bowl and mix to cobine
- Scatter over the top of the mixture then place into the oven to bake for 50 minutes
- Remove from the oven and place onto a wire rack with the baking paper still on, to cool
- Peel the baking paper off then cut into 20 small bars (or 10 larger ones if you prefer)
- Store in an airtight container
View the previous posts on November 23:
- 2020: Lavroche
- 2018: Barbecue Salt
- 2016: James Sedgwick Distillery
- 2015: Macarons
- 2012: Secret Santa 2012
- 2011: Ready Steady Cook: Ingredient Challenge
- 2010: Bacon And Mushroom Pasta