It's that time of year again. Shake out that tartan blanket. Check your stock of Tupperware. Up to the loft to find the picnic hamper. Get ready to wiggle your toes in the sand and brush grass off your sandals.
It's picnic season.
This year I'm on a mission to banish soggy sandwiches and flabby quiche, to make picnic food glamourous. And I had a little help with these Banana Split Jars from Fruitdrop.
Like the ever popular veg box schemes, Fruitdrop want to make our workplaces healthier. My office has just moved a bit deeper into the city and it annoys me that its easier to grabs bags of crisps, chocolate and sweets than it is to find fruit. I'm hugely guilty of snaffing Malteasers at my desk but for the past week and a bit, I've had a stash of delicious fruit that make me feel like a snack saint with a Fruitdrop office fruit box
These banana split jars are the perfect way of using up just ripe bananas and strawberries. Here's how I did it...
Makes four servings
200ml of double cream
1/4 tsp vanilla extract or vanilla powder
1tbsp icing sugar
150gr Madeira cake (or another firm sponge)
2 firm bananas
Splash for orange juice
Chocolate covered cocoa nibs or grated chocolate
1, Whip the cream, vanilla and icing sugar together to medium soft peaks. Transfer this into a piping bag.
2, Cut up the Madeira cake and slice the strawberries and bananas. If your not going to eat the jars straight away, toss the banana slices in a little orange juice to stop them browning.
3, In freshly washed jars, layer up your bananas, strawberries, cake and whipped cream.
4, Top with the chocolate covered cocoa nibs and a glacé cherry.
5, Firmly affix the lid and you're ready to picnic.
Fresh cream. We don't want that laying in the sun for too long. I refrigerated mine before packing in a cool bag with an ice pack for transportation.
I received a Fruitdrop box of fruit and compensation for my time and ingredients. My photos, recipe and views expressed are my own.