Food & Drink

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Banana bread

Prep: 15 mins Cook: 50 mins Cuts into: 8-10 slices

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It’s great for using up overripe bananas, too.

Ingredients

• 140g butter, softened, plus extra for the tin • 140g caster sugar • 2 large eggs, beaten • 140g self-raising our • 1 tsp baking powder • 2 very ripe bananas, mashed • 50g icing sugar • handful dried banana chips, for decoration salad, to serve (optional)

Method

STEP 1

Heat oven to 180C/160C fan/gas 4.

STEP 2

Butter a 2lb loaf tin and line the base and sides with baking parchment.

STEP 3

Cream 140g softened butter and 140g caster sugar until light and u y, then slowly add 2 beaten large eggs with a little of the 140g our.

STEP 4

Fold in the remaining our, 1 tsp baking powder and 2 mashed bananas.

STEP 5

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

STEP 6

Cool in the tin for 10 mins, then remove to a wire rack.

STEP 7

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

STEP 8

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Turkey, strawberry & avocado salad Method

STEP 1

Put the turkey llets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.

STEP 2

Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.

STEP 3

Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.

Prep: 15 mins Cook: 10 mins Serves: 4

Enjoy this vibrant summer salad for a quick midweek meal. With turkey, strawberry, avocado and spinach, it’s healthy and full of nutrients. • 2 lemons, 1 zested and juiced, 1 sliced • 3 garlic cloves, crushed • 1 tbsp maple syrup • 2 tsp olive oil • ½ tsp poppy seeds • 160g baby spinach • 1 avocado, peeled, stoned and sliced • 200g strawberries, hulled and cut into quarters • 10g basil, torn

Frozen banana lollies

Prep: 10 mins Cook: 5 mins (plus freezing) Serves: 4

Ingredients

•2 bananas •4 large strawberries •100g natural yogurt •200g dark chocolate •1 tbsp hundreds and thousands

You will also need: •4 wooden lolly sticks

Method

STEP 1

Peel the bananas and trim o the very ends if you’d like them neater. en chop them each into 4 equal-sized chunks. read a strawberry onto each lolly stick rst, then push on the pieces of banana.

STEP 2

When all your banana pops are made lay them on a baking tray and put in the freezer, uncovered, for 1 hr.

STEP 3

Put the yogurt into a tall glass or jug then dip each banana pop into the yogurt to coat (avoiding the strawberries), then place back onto the tray to refreeze until set.

STEP 4

Melt the chocolate in the microwave in 30 second bursts (stirring after each blast) then pour into a mug. Dip the end piece of each banana pop in the chocolate then sprinkle over the hundreds and thousands.

STEP 5

e chocolate should set pretty much instantaneously, but you can keep them in the freezer until you want to serve them for up to 1 week