Here’s another recipe that popped up in front of me when I was doing the weekly shop!
I didn’t have any soft brown sugar, so I used demarara instead. I’d also run out of wholemeal flour, so had to use white, and I didn’t notice that the original recipe said to cut the chewy banana bits up, and just popped them in whole. None of the above seemed to matter as they were very tasty, and everyone loved them.
I put them into a plastic box as soon as they had cooled down, but 24hrs later they seem to be getting a little stale, although I’m sure I could perk them up a bit by warming them in the oven.
- 75g unsalted butter, melted
- 100g soft brown sugar
- 1tbsp runny honey
- 2 medium free range eggs, beaten
- 150g plain flour, sifted
- 100g wholemeal flour, sifted
- 1tsp baking powder
- ½tsp bicarbonate of soda
- pinch salt
- ½tsp ground cinnamon (optional)
- 2 fresh bananas, mashed
- 125ml milk
- 50g chewy banana pieces
- 2tsp Demarara sugar
- Preheat the oven to 190°C. Line a muffin tin with cupcake cases and set aside.
- Sift together the flours, baking powder, bicarbonate of soda, cinnamon (if using) in a large bowl and then stir in the sugar.
- In a separate bowl, mix together the eggs, melted butter, milk and honey and then stir in the mashed bananas.
- Make a well in the middle of the dry ingredients and stir in the wet ingredients. Finally fold in the chewy banana pieces.
- Spoon into the muffin cases. Sprinkle with a little Demarara sugar on the top of each.
- Bake for 18 minutes or until golden brown and slightly springy to touch. Leave to cool in the tin for a few minutes and then cool on a wire rack.