Go bananas!

After the birthday bowl I thought it only right that I follow with a sweet treat. Can someone explain how come I always seem to finish up with at least two or three bananas past their best even though they have come from the same bunch – it's one of the great mysteries of life.

Since the emphasis recently has been on regaining control after our holiday excesses this is the perfect recipe to use up those over-ripe bananas hanging from the tree.

You may think that bananas are too lowly in the fruit chain to qualify for a supper/dinner party dessert – I hope I'm about to change your mind.

This recipe is the epitome of versatility :

as a traditional sandwich cake, filled with whipped cream

and dusted with icing sugar – 2 x sandwich tins, greased

20.5cms/8”

as a tray bake, cut into squares and served with vanilla

custard or ice cream – or both

Today it's timbales but before we go any further I should explain, a timbale is anything you make in a dariole mould, so perfect for individual servings. If you're not sure what to look for I've included a photo in the guide that follows - here's the basic recipe:

250g/9oz self raising flour

1 tsp baking powder

150g/5oz unsalted butter

250g/9oz caster sugar

2 eggs, beaten

3 bananas puréed, mixed with 1 tbsp

milk

Sift the dry ingredients together.

Cream the butter and sugar, then add the eggs gradually. Add the dry ingredients alternately with the bananas and milk. To make life easier I transfer the mixture to a disposable piping bag – less messy – fill the moulds half to three quarters full. Bake for 25 minutes 160fan/180c/Gas 4.

This recipe is perfect for freezing, stating the obvious I know, but if you make the sandwich cake freeze it unfilled!

I make my timbales ahead and freeze – they take one minute to microwave (on high).

Photos coming next.