When bananas become over-ripe I peel and freeze them to use in ice cold smoothies. When defrosted, they’re still perfectly suitable for a recipe which requires mashed bananas.
Cream 100g softened butter and 100g light cream cheese with ¾ of a cup of brown sugar. Add 2 large eggs (one at a time until just mixed), 3 mashed bananas and 1 teaspoon of vanilla essence. Mix well then slowly add 1¼ cups plain flour, ½ a teaspoon of baking powder and ½ teaspoon bi-carb soda. Lastly, stir through ½ a cup of walnut pieces. Bake in a moderate oven for 20 -25 minutes.
michelle picker cooks 