It seems no matter how strong my resolve to eat them all, there's always one banana left in the bunch that I forget to eat before it over ripens.
Luckily there are so many uses for over ripe banana. Here's one of my favourites.
These pikelets have mashed banana and white choc chips folded through the batter. They're great as a dessert, as a snack or even as an indulgent breakfast. They're big on flavour, but not overly sweet, so they're great for any time of the day.
The chocolate chips almost completely melt, so they add a hint of flavour, but it's subtle. On occasion, I've omitted the white choc chips when serving these for breakfast, or just because I had none on hand. They're delicious with and without them.
I topped these with icing sugar and raspberries and a drizzle of maple syrup, but the variations are endless. Pack them with fruit, sprinkle with cinnamon sugar, top them with icecream, layer them with strawberries and nutella for a naughty dessert, or just have them by themselves.
This recipe makes 20-30 pikelets, depending on how large you make them.
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Banana & White Chocolate Chip Pikelets |
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Ingredients |
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1 mashed over ripe banana |
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Method |
NB: if your batter is in a small/deep bowl, stir between batches to prevent your choc chips from sinking to the bottom.
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Cakecrumbs 
These were very indulgent. The photo is making want some more now.
There’s always next weekend. 😉
Hey,
I just found the way to your blog via dA and this looks so delicious that I really want to try it out.
But can you tell me what exactly self-raising flour is? I am from Germany and have never heard of it before… So, I don’t know what exactly it is ^.^”
Hey there. Thanks for dropping by! Self-raising flour is basically flour that already has the leavening agents incorporated into it. I’m going to be super lazy and link you to the FAQ I wrote that explains it (almost falling asleep at my desk here, zzz): http://cakecrumbs.livejournal.com/30144.html
It explains how to make your own.
Thank you so much 🙂