Hunger-busting fun for kids

cup caster sugar cup lightly packed brown sugar

1 tablespoon golden syrup

12egg, teaspoon at room vanilla temperature extract

1 cups self-raising flour (or 1 cups plain flour plus 2 teaspoons baking powder and 1 teaspoon salt) 100g good-quality dark chocolate, roughly chopped 2 cups cornflakes

Heat the oven to 170 degrees Celsius. Lightly grease two oven trays (or line with baking paper).

Put the butter in a large bowl and beat with a wooden spoon (or electric beater) until very soft. Add the sugars and golden syrup and beat again until the mixture is very pale and fluffy.

Add the egg and the vanilla, and beat again until well combined.

Sift in the flour and stir to mix, then add the chocolate and cornflakes and mix until combined (you can use clean hands for this part).

Take tablespoonfuls of the mixture and roll into balls. Place on the prepared trays, leaving some room for spreading. Press each one gently with a lightly floured fork.

Bake for 15-18 minutes, until golden. Carefully remove to a rack to cool completely. Store in an airtight tin.

Makes 1 loaf Preparation time: 10 minutes Cooking time: 50-55 minutes

Here’s a good way to use up bananas your fussy children claim are too ripe to eat.

This is a one-bowl recipe that’s quick to make, and you can customise the topping to suit what’s in your cupboards.

It freezes well – you can slice from frozen and reheat in the toaster for a breakfast treat.

4 very ripe bananas

cup olive oil

1 cup very lightly packed brown sugar 1 tablespoon golden syrup

1 teaspoon vanilla extract

1 egg

1 cup plus 2 tablespoons flour

1 teaspoon baking soda

1 teaspoon cinnamon

teaspoon salt

3 tablespoons pumpkin seeds, chopped nuts or toasted muesli

Heat the oven to 180C. Grease a standard-size loaf tin and line the bottom with baking paper.

Put the bananas in a bowl and mash until very smooth (use a potato masher or a fork). Add the oil, sugar, golden syrup, vanilla and egg. Beat again until smooth.

Sift over the flour, baking soda, cinnamon, and salt. Stir until combined and pour into the prepared tin, then sprinkle over the seeds, nuts or muesli.

Bake for 50-55 minutes, until a skewer plunged into the middle of the loaf comes out cleanly. Leave in the tin for 10 minutes, then carefully turn out onto a rack to cool completely.

Store in an airtight container for up to five days, or wrap well and freeze for up to a month.

LUCY CORRY Get the kids to feed themselves over the school holidays by baking these chocolate chunk cornflakes biscuits.