I found myself with a bunch of over-ripe bananas the other day. Normally the first thing I’d think to make would be banana bread but on a warm June afternoon, following a day spent in a stuffy office, the last thing I wanted to do was bake.
So I came up with this very quick and simple banana yoghurt dessert, with a base of trifle sponge – something else I needed to use up.
I felt very virtuous knowing I’d avoided filling the food waste bin and we had a scrummy pudding in less than ten minutes. Result.
Easy banana yoghurt puds
6 trifle sponges
4 or 5 ripe bananas
500g natural yoghurt
1 tsp vanilla extract
2 tbsp runny honey
blueberries (or any other fresh berries) to garnish
Break up the trifle sponges and divide between four glasses or small bowls. Drizzle over a little apple juice – just enough to soak into the sponges and make them soft.
In a blender, simply whizz up the bananas with the yoghurt, vanilla extract and honey. Pour the banana mixture over the trifle sponges in each glass and garnish with blueberries or whatever berries you might happen to have in the fridge.
It’s so easy it hardly warrants a recipe but you’ve got one anyway!