A really tasty and satisfying yet very quick supper dish, and one where the pasta doesn’t get cold even tho there’s no ‘wet’ sauce covering it. Everyone loved this, even the boy who porports to “hate cabbage”. I think the garlicky oil, flecked with spicy chilli heat, is what made him over come his cabbage consternation… This is another from River Cottage Veg Everyday.
This recipe is adapted from Mary Berry’s Baking Bible. It’s dead simple, very yummy and makes cooked banana taste nice (I usually can’t stand it cooked in anything unless it’s well and truly mushed up). It’s a bit crumbly and liable to disintegrate round the edges but it’s perfect with a morning coffee and is a reasonably healthy energy boost.
For about 8 bars you need
75g wholemeal flour
11/4 tsp baking powder
75g demerara sugar
75g porridge oats
100g vegan spread or butter if you’re not vegan
1 banana, sliced into 5mm slices
25g plain chocolate chips
Blitz everything apart from the chocolate chips in a food processor until it resembles fine breadcrumbs. Line a 2lb loaf tin and put half the shortbread mix in the bottom. Press down. Lay the banana slices on top and then cover with the remaining shortbread. Press down firmly and scatter over the chocolate. Bake in a 180 degree oven for about 25 mins. Leave to cool and then carefully slice and scoff.