In a saucepan cook the banana with sugar and lemon juice, stir well until thick. Allow to cool completely and add the whipped double cream. Mix in bananas and milk. Mix well.comBanana breadIngredients360 gm banana puree360 gm brown sugar360 gm flour4 eggs100 gm condensed milk100 gm curd200 ml oil14 gm baking soda4 gm lemon zest5 gm vanillaMethodBeat banana puree and brown sugar till sugar is well incorporated with puree. Dried blueberries do not need to be reconstituted before they are added.For banana creamPuree two bananas.For toffee caramelMelt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Garnish with grated chocolate and serve.

AssemblingSlice remaining four bananas and arrange on top of caramel stuffed pie, then carefully spread the banana cream on top of that, keep in a refrigerator for one hour. Bake the tart in a pre-heated oven for 8 to 10 minutes at 160 C. Pour the mix into the desired mould and bake at 180 C for 30 minutes. Recipe courtesy Siri, food blogger, cookingwithsiri.

Top with one or two blueberries or chocolate sprinkles. Sift together the flour, baking powder and ground cinnamon. If you are using frozen blueberries, fold them while they are still frozen or China Compression Tooling Manufacturers they will turn the batter purple.Mix all the dry ingredients together and add to the wet mix. Bake for 10-15 minutes until muffins are light golden brown. Remove from oven and keep aside to cool. Fold in the flour-blueberry mixture into the banana mixture carefully, only until the batter is moist. Add eggs to get a fluffy mix, followed by curd and condensed milk. Carefully fold in blueberries. Spoon batter into muffin cups, filling cups to the top.Chef Manumon, Novotel Hyderabad Convention Centre and HICC end-of. Empty the mix into a clean and dry container and store overnight in fridge. Don’t over mix.The humble banana is not just brimming with nutrients, but is high on the taste factor. Do not over mix.Preheat oven to 190 C. Add the condensed milk and bring to a boil. This week, we bring you recipes using the fruit that is available all year throughBanana and blueberry muffinsIngredients1 ripe banana, mashed4 tbsp butter, at room temperature cup sugar1 egg cup milk1 cup all purpose flour1 tsp baking powder tsp ground cinnamon cup dried blueberriesMethodIn a medium bowl cream butter and sugar.

Stir well until thick and golden caramel colour. De-mould the bread once it has reached room temperature.Chef Jana, Park HyattBanoffee pieIngredientsFor banana cream top6 small bananas300 gm double cream, lightly whippedJuice of 1 lemon50 gm grated chocolateFor the pie base:125 gm icing sugar200 gm butter75 gm eggs350 gm flourFor toffee caramel:100 gm butter100 gm brown sugar400 gm condensed milkMethodFor pie baseCream butter and icing sugar together till it becomes light and fluffy. Spread the caramel over the pie base and allow to cool for about an hour. Add egg. Chill this mixture for 30 minutes. Then add eggs gradually, finally add flour and mix. Roll the dough out to 5 mm thickness, and put it in a pie mould