There is a charity run that takes place in London where all the runners dress up as gorillas. Not just a little bit gorilla, but a full-on-suit gorilla, down to wearing a gorilla headpiece (and of course, a hipster sweatband). The run goes through the heart of London, across the Tower Bridge and by the London Eye and St. Paul Cathedral. It’s capped at 800 runners, representing the total number of mountain gorillas still living in the wild.
The charity is aimed to save the world’s last remaining gorillas in the wild from extinction. It does so by funding several grass-roots projects that are run by local African partners, and are aimed at tackling various threats to the gorillas’ long term survival. I’m so happy to say that my husband, Jonathan, will be one of the runners that day. Way to go, my monkey-muffin!
I can’t wait to see the city overtaken by gorilla-runners. And in the spirit of it all, I’m sharing my newest creation, which features none other than bananas!
This banana whipped cream is super simple to make. You whip the cream, add sugar and vanilla, and mix in a very very mashed banana at the end. I used a ripe banana with some good spots on it. Unlike banana bread, there is no need to use an overly ripe banana, but just one that is ripe and soft enough to mash easily. I also used my vanilla extract made with gin. And since there is no baking or cooking involved to burn the alcohol off, it essentially is like adding half a shot of gin to the whipped cream. No wonder it was good ;)
Since I recently came across these adorable french petite jars, I’ve been looking for any excuse use them. And each day I walk by a farmer that sells cute little strawberries for a quid. Naturally, those fit perfectly in the jar. On last thought, I added a some crispy sponge fingers I was snacking on into the jars too. I topped it all off with the banana whipped cream. But really, this banana whipped cream can go on anything – waffles, pancakes, peaches, banana bread, blueberry muffins, and probably even over an iced blended mocha.
Banana Whipped Cream Recipe
about 2 cups (depending on how much you eat while making it)
– 1 ripe banana
– 300 ml (1 1/4 cup) whipping cream
– 1 tbs superfine icing sugar
– 2 tsp vanilla extract (use a homemade version for a slightly spiked whipped cream)
In a small bowl, mash the banana very very well, until there are no chunks left, or at least only very small chunks. I used my hand mixer on the slowest setting to help with this process, and mashed my banana until it was almost a thick liquid consistency. In a separate bowl, whip the cream, sugar and vanilla until stiff peaks form. Add in the mashed bananas to the whipped cream and mix together by hand, or on the lowest setting of the hand mixer for a very short time (so as to not over whip the cream). Spoon or pipe over anything!
To make the strawberry and biscuit jars, break 3 crispy sponge fingers into each jar and top with a generous handful of strawberry pieces. Pipe the banana whipped cream over it using a large piping star.