When I was baking the Mini Quiches I realised that I had some bananas hanging around that had seen better days. I only really like eating bananas raw when they are still quite green and under ripe (I know they’re harder to digest that way, don’t nag!) so it was either throw them away or use them up in some
devastatingly imaginative way. I hate wasting food, so, with a quick root around the cupboards and a bit of Googling, the decision was taken to bake some banana muffins.
This is the recipe I used:
From Allrecipes.co.uk but I halved the quantities and chucked a few dark choc chips in because I felt like it!
Ingredients – Makes 6
100g plain flour
1 tsp baking powder (I didn’t have any bicarbonate of soda so I increased this and it seemed to work)
2 small bananas, mashed
75g caster sugar
1 small egg (you might need an extra spoon of flour if the mixture feels too ‘wet’)
35g butter, melted
50g dark chocolate chips
1. Preheat the oven to 180 degrees celsius / Gas Mark 4. Place 6 paper cases in a muffin tin. I only had boring white ones but I think dark brown ones would look gorgeous 😉
2. Sift together the flour, baking powder and salt; put to one side.
3. Mash the bananas and, if you’re like me, try not to hurl at the sight/smell of overly ripe sweetness as these WILL be yummy, I promise. Combine this gooey mess with your sugar (which I also like to sift), egg and melted butter. Fold in the flour mixture (I also sift this again) and mix together to get a smooth batter. It should look something like this:
4. Eat a few of the chocolate chips. Eat a few more. Top them back up to the required 50g and sprinkle over the muffin batter, like this:
5. Stir the chocolate chips in and spoon the mixture evenly between the paper cases.
6. Bake in the preheated oven for 25 to 30 minutes or until they are golden brown on the top and spring back when lightly tapped.
7. Cool on a wire rack then eat, remembering to save some for the next day’s packed lunches!