from my wife’s blog, Cocoa + Cotton
Any overripe bananas hanging around? Any big plans with them? About to chuck them in the bin? If the answers are yes, no and yes in that order, you need a banana muffin recipe right now. And I happen to have one: you’re welcome.
They may not be quite as healthy as they sound, but they’re not all that bad either: the bananas, eggs, dates and sunflower seeds go a long way towards making them a pretty good treat. They smell amazing too.
All in all, a few bananas that are over-ripe and about to be thrown away make the perfect excuse for some banana muffins.
What you’ll need
Equipment: 2 large mixing bowls, some small bowls for measured ingredients, measuring spoons, sieve, muffin/cupcake tin, muffin/cupcake cases.
Serves: 12-18 cakes, depending on the size!
- 250g self-raising flour
- 1 ½ tsp baking powder
- 1 tsp mixed spice
- 125g light soft brown sugar
- 50g sunflower seeds (optional)
- 100g dates (cut into small chunks and soaked in hot water to soften)
- 2 large free range eggs
- 2 large ripe bananas
- 75g butter, melted and left to cool slightly
- 125ml milk
- 1/2 tsp vanilla extract
Pre-heat your oven to 190C/170C Fan/Gas 5. Line your muffin/cupcake tray with muffin/cupcake cases.
Measure out all your ingredients.
Sift the flour, baking powder and mixed spice into a large mixing bowl.
Add your brown sugar, sunflower seeds and soaked chopped up dates – my dates had gone a little dry with the packet having been open a while. They’re still perfectly good – steep them as you do normally for half an hour in a little hot water and then drain them again, ready to add to the mixture. This works for lots of dried fruit like sultanas, raisins, currants etc. – they come out perfectly soft and sticky, ready to use even if they seem a little too dried out!
Next beat your eggs in a small bowl and set aside. Peel the bananas and mash them in a separate small bowl, then add the mashed up banana to the eggs along with the melted butter, milk and vanilla extract.
Now add your liquid mixture to the flour mix and stir well until combined.
Finally, spoon your mixture into the paper cases (mine made 18!) and bake for about 25 minutes. Pop a skewer or knife through one of the cakes once you think they are done to check they are fully cooked. If the skewer comes out clean, not sticky, they are ready. If not, leave in the oven a little longer.
When ready, place the cakes on a wire rack to cool. Serve with a sprinkling of icing sugar – or if you want to be particularly devilish, add a little buttercream to finish.