Banana Splits and Drop Scones: Claire Thomson’s Banana Recipes for Kids | Food

Banana, pecan and sunflower seed granola

A winning style with a ripe banana. The trick to good and bouldering granola is not to disturb it until you’re ready to wrap it—it clumps together while it cooks and even as it cools

preparation 10 mins
a cook 30 minutes
Makes about 750 gr

3 tbsp coconut or vegetable oil
50 g maple syrup or runny honey
1 large very ripe large banana
1 tsp ground cinnamon
250 grams of rolled oats
150g pecan nuts
or any preferred nut
50 g sunflower seeds
A big pinch of salt
100g dates
finely chopped (or use raisins)
50g banana chipsroughly chopped

Preheat the oven to 170°C (Fan 150°C)/335°F/Gas mark 3½ and line a baking sheet with parchment paper.

In a small pan, heat the oil and maple syrup until melted, then remove from heat and set aside.

Mash or puree the banana with the cinnamon until smooth, then stir into the warmed syrup mixture.

In a large bowl, combine the oatmeal, nuts, and seeds, then add the banana syrup mixture, stirring well to coat. Spread evenly on the baking tray lined with baking paper and season with salt.

Bake the granola for 25-30 minutes until golden and crispy; If necessary, turn the baking sheet in half so that it cooks evenly. Do not disturb the granola while it is cooking or cooling – leave it alone.

Remove the tray from the oven, allow the granola to cool completely, then add the dates and banana chips. Break the granola up into small chunks or however you like, then store in a large airtight jar where it will keep for up to two weeks.

Banana Drop Scones with yogurt, honey and sesame

Claire Thomson's Banana Drop Scones.
Claire Thomson’s Banana Drop Scones with yogurt, honey and sesame seeds.

My kids love them for breakfast on the weekends. Using a very ripe banana means you don’t have to add a lot of sugar to the batter for sweetness.

preparation 10 mins
a cook 5 minutes
serves 4

200 g self-raising flour
1 heaped tbsp soft brown sugar
A pinch of salt
1 very ripe large banana
120ml milk
milk or plant based
1 large egg
beaten
30g
butterCook

Serve
Natural yoghurt
1
ripe bananapeeled and cut into coins
Liquid honey
drizzle
Sesame seeds
spray

In a bowl, whisk together the flour, sugar and salt. Puree the banana with the milk and egg until smooth, then add to the dry ingredients and briefly stir until smooth.

Melt a knob of butter in batches in a skillet over medium-high heat. Add three or four large spoonfuls of the batter to the pan, reduce the heat to medium-high and cook until bubbles appear on the surface and the bottom is golden, about three minutes. Flip the scones carefully and cook on the other side for another 2-3 minutes.

Serve the drop scones immediately with yogurt, sliced ​​banana, honey and sesame seeds, then repeat with the remaining batter and toppings.

Fried banana splits with chocolate ice cream and salted peanuts

Claire Thomson's banana splits with chocolate ice cream.
Claire Thomson’s banana split with chocolate ice cream.

I was a big fan of banana splits as a kid in the 1980s, now it’s my kids turn. In this version, you caramelize the banana in a pan before forming the split.

preparation 10 mins
a cook 5 minutes
serves 4

20 grams of butteror any neutral oil
4 ripe bananas
unpeeled and split lengthways down the middle
2 tbsp brown sugar
8 small
Scoops of chocolate ice cream
4 tbsp peanuts
other nut butters
30g banana chips

4 tbsp salted peanuts
roughly chopped (use the same type of nuts as butter)

Melt the butter in a frying pan, place the bananas cut-side down and sprinkle with the sugar. Cook over moderate heat for a few minutes until the sugar is bubbling and beginning to caramelize – the bananas should start to turn a bronzed colour. Depending on the size of your pan, you may have to work in batches.

Remove from the heat, turn the bananas over and let them cool, cut-side up, for a few minutes. Carefully remove the skins, trying to keep the banana halves intact.

Place two banana halves in a serving bowl and top with two scoops of ice cream. Add 1 tablespoon of peanut butter, then sprinkle 1/4 of the banana chips and 1/4 of the peanuts on top to serve. Repeat with the remaining three servings.

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