I must confess, I’m a wee bit weird when it comes to my banana preferences. I like them yellow – bordering on green with no black or brown spots. When I told a vegan friend this who eats around 20 bananas a day, she looked at me in horror and said “but that means they’re unripe!’ OK, I know it’s silly, it’s kinda like how I take half an hour to eat a satsuma because I need to pick every little bit of pith off, but it does have one big advantage. Ripe bananas in my house go uneaten so we usually have banana loaf or the above muffins every couple of weeks. Yey!
This recipe makes 12 medium sized muffins. I didn’t have any in the above batch, but I recommend throwing in a couple of handfuls of chopped walnuts or chocolate chips. Or both if you feel like an extra special treat.
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 large very ripe bananas (mashed)
100g white sugar
1 egg (beaten)
85g butter (melted)
1 pinch salt
Preheat oven to 190C and pop some paper cases in a muffin tin.
- In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt)
- In a separate bowl, mix the mashed bananas, sugar, egg, milk and butter and stir well.
- Add the banana mix into the dry ingredients (hence the large bowl in the first step) and stir until just combined. Add in chocolate/nuts now if using.
- Spoon into muffin tins and bake for 20 – 25 minutes until lightly browned.
Simple. I like these with a spoonful of peanut butter on top. A bit dry, yes, but the taste is worth it!