The second of two recipes from Rachel de Thample’s new book, Five. Sundaes are a great way to get kids into the kitchen: lay out toppings like nuts, seeds, dried and fresh fruit, honey and jam and let them make their own creations. If you want some inspiration to get you started, look no further than this banana and peanut butter creation. Weights are included but there is no need to be too specific – just throw together and make sure you pack in lots of fruit.
BANANA PEANUT BUTTER CUP
Prep time: 10 mins
Cooking time: 5 mins
100g natural yoghurt
2 tsp peanut butter
a pinch of ground cinnamon
1/2 tsp runny honey
2 tbsp rolled oats
1 tsp cocoa powder
1 banana, thinly sliced
Mix the yoghurt, peanut butter, honey and cinnamon until well combined.
Toast the oats in a dry frying pan for a moment, if desired; toasting gives them a nuttier flavour. Add the cocoa powder.
Layer up half the yoghurt, followed by half the oats (saving a pinch to scatter over the top) and half the banana slices. Repeat, finishing with the reserved oats.
Extracted from Five: the effortless way to eat 5+ fruit and veg a day by Rachel de Thample, published by Ebury.