Here are some cracking recipes for using up those defrosted old bananas:

The bananas will turn brown in the freezer, but when defrosted you can peel them to reveal perfectly ripe bananas.

Banana Bread – courtesy of Sophie Dahl


  • 75g soft butter, plus extra for greasing and serving
  • 4 ripe or defrosted bananas, mashed up
  • 200g soft brown sugar
  • 1 egg, beaten
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of bicarbonate of soda
  • 1 pinch of salt
  • 170g flour


  1. Preheat the oven to 180°C/160°C fan/Gas 4. Grease a 30 x 23-cm/12 x 1-inch bread tin.
  2. Pour the mashed bananas into a big mixing bowl.
  3. Mix in the butter, sugar, egg and vanilla extract.
  4. Add the bicarbonate/baking soda and salt and mix in the flour last.
  5. Pour into the prepared tin.
  6. Bake for 1 hour, remove and cool, then serve in slices with a little butter or Nutella.

Banana Muffins

You can use the same mixture above but divide into muffin cases and bake at the same temperature for 30minutes.  They’re cooked when the skewer comes out clean.

Allow the muffins to chill on a wire rack. When cool, carefully spoon on some Nutella to make a very suitably sweet topping. Yummy!

Banana butterscotch pudding

So sweet, costs peanuts, and warms those cockles after a satisfying winter walk.

Serves 4


  • 125 g plain flour
  • 1 pinches salt
  • 120 g caster sugar
  • 3 tsp baking powder
  • 1 bananas (defrosted from your freezer stash), mashed
  • 200 ml milk
  • 1 lightly beaten eggs
  • 1 tsp vanilla extract
  • 85 g unsalted butter, melted for the topping
  • 140 g brown sugar
  • 4 tbsp golden syrup
  • 250 ml water, boiling


  1. Preheat the oven to 180C/160C Fan. Sift the flour, salt, sugar and baking powder into a bowl.
  2. Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined. Pour into a greased 2.5L ovenproof dish.
  3. To make the topping: place the brown sugar, golden syrup and water in a small pot and bring to a boil.
  4. Pour the boiling mixture carefully over the pudding and bake the pudding for 30 – 40 minutes, until it’s firm to the touch.
  5. Serve hot with vanilla ice cream.

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