We all have recipes that we turn to time and time again. The ones that never let us down, the guaranteed crowd pleasers, the ones that just make us feel good. These banana muffins are one such recipe. I hate to think how many I have made over the years. They freeze beautifully so there is no excuse to not have some freshly made muffins on hand when those unexpected visitors pop in. I normally let my bananas ripen until the skin is black and really soft. They look terrible but have so much more flavour than their yellow and slightly under ripe partners. If I am not ready to make the muffins I’ll peel and mash them up and freeze the pulp until such time as I am ready to bake.
Today was such a grey, miserable day with the rain lashing down from early morning that I could think of nothing nicer than putting a fresh pot of coffee on to brew and having some fresh home cooked banana muffins to cheer us up.
- 125g butter
- 250ml (1 cup) soft brown sugar
- 4 very ripe bananas (peeled and mashed)
- 2 large eggs
- 240g plain flour
- 2ml (½ tsp) salt
- 5ml (1 tsp) bicarbonate of soda
- 3 tblsp water
- 7ml (1½ tsp) baking powder
- Preheat oven to 180°C (350°F).
- Cream butter and sugar until light and creamy.
- Stir in the mashed bananas and beat to combine thoroughly.
- Beat in the eggs, one at a time, blending well.
- Sift flour and salt onto mixture and stir well.
- Dissolve bicarbonate of soda in water and stir into mixture.
- Add baking powder and stir well.
- Pour batter into muffin moulds and bake for 20 – 25 minutes.
- Cool in tin, then turn out onto a wire rack to cool completely.
Written by : Angela Darroch