Wednesday, 11 November 2009

Banana Muffins

Great way to use up bananas that have gone a bit brown and soft :-) And it's a low-fat recipe, containing fruit, so it's cake that's good for you! Bonus!

Banana Muffins

Makes: 12 muffins or 24 cupcakes
Takes: 10 minutes + 20-25 minutes cooking time


9 oz (250g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 medium well-ripened bananas
1 egg
3 oz (80g) soft brown sugar (demerara is fine)
5 tbsp water
4 tbsp corn oil (light olive oil is fine)

  1. Preheat the oven to 170oC (fan oven)/190oC/Gas Mark 5.
  2. Sift together the flour, baking powder, bicarbonate of soda and salt.
  3. Peel the bananas and place into a separate bowl. Mash them to a puree then add the egg, beaten.
  4. Beat the sugar and water into the banana mixture then add the oil and stir well.
  5. Tip in the dry ingredients and quickly mix till just combined. Don't overmix - it's better to have a few lumps and traces of flour!
  6. Spoon into paper cases and bake for 20-25 minutes, until firm and springy to the touch. Cool on a wire rack.
Best eaten fresh but they also freeze well - great for lunchboxes!