A really traditional recipe in many homes where I loved as a child either as a breakfast or dessert. Bananas were served as a dessert, the simplest being Custard with bananas. This is just as simple, in it’s own way but make sure you buy a good quality pure Canadian maple syrup rather than pancake syrup.
Safflower oil or other oil with a high smoking point
150 grams plain white flour
1.5 tbsp unrefined caster sugar
Pinch fine sea salt
3 large fresh eggs
100 ml milk
1 tsp vanilla extract
55 ml water (or try mineral water), chilled
5 ripe bananas
To serve – Canadian maple syrup, Cornish clotted cream or double cream
- Sift the flour, sugar and salt into a large baking bowl; make a well in the centre.
- Whisk the eggs, milk and vanilla together.
- Gradually add to the dry ingredients, while whisking or beating, to form a smooth batter
- Cover and rest for 30 minutes.
- Preheat oven temperature to 200ºC, (392ºF, gas mark 6).
- Pour a little oil into the muffin cups (12 cup standard) and place into the oven.
- When ready to bake, whisk the chilled water into the batter.
- When the oil is very hot, half fill each muffin cup with batter, working quickly so the oil does not lose heat.
- Bake on the centre shelf until well risen and a golden colour – about 15 to 20 minutes.
- Serve while hot with the sliced bananas, maple syrup and cream.
Alternative – if you want the bananas cooked in the batter, when ready to bake – peel and remove ends from bananas, slice into 2.5 cm thick slices. Working quickly – place a couple or so slices into each of the muffin cups, pour in batter – about two thirds full and immediately return to the oven. Bake the Yorkshire puddings as normal.