I always love to find another use for mushy bananas! I’ve frozen these in batches of 4, for school lunchboxes this week. They can be frozen for up to a month.

You’ll need:

1 cup SR Flour
1 small pinch salt
1 tbs sugar
1/2 tbs cocoa
3/4 cup milk
1 egg, lightly beaten
1 tbs melted butter
1 ripe banana mashed

  1. Sift the flour cocoa and salt into a mixing bowl.
  2. Add the milk, egg and stir. Then add melted butter and stir again.
  3. Fold through mashed banana.
  4. Cook tablespoons of batter in a non stick frypan on a medium heat. Turn quickly as they tend to burn easier than normal pikelets.

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