I’m at home for the weekend after surprising my mum yesterday by arriving a day early; needless to say she wasn’t prepared at all and it was a complete shock!
I’ve been wanting to bake some muffins that aren’t my usual chocolate/vanilla with some kind of ridiculously sugary yet devastatingly delicious mound of icing on top, so when my younger siblings asked me to make them something while they were at school, I thought it was the perfect excuse to try out a banana bread inspired recipe.
Because of the slow-releasing carbs and natural sugars in the bananas, I could give them sweet, delicious tasting cupcakes without them having a massive sugar rush then going loopy for hours and running around the house, driving my mum insane- it’s happened so many times on the way back from parties etc…
After a workout and a very disappointing attempt at seeing the solar eclipse this morning, I got to work and came up with an interesting recipe for the muffins. I was aiming for just a banana bread loaf in cupcake cases essentially, but ended up with a very different texture which I actually think works better.
I know my siblings probably wouldn’t eat the walnuts in these, so I made half with walnuts and half without. The physical difference is really interesting as those without are so much paler than with those with the nuts and they also came out a lot bigger.
- 3 over-ripe bananas, mashed
- 200g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 120g brown sugar – or you could use 150g caster sugar
- 2 large eggs
- 75g butter, softened at room temperature
- Handful of walnuts
- Pre-heat the oven to 180C /Gas 4 and line a muffin tin with 12 cases
- Cream the butter and sugar together
- Add the eggs one at a time, incorporating each one well
- Sift in the flour, baking powder and salt and fold well until smooth
- In a separate bowl, mash the bananas then add to the batter, mixing well
- Chop a handful of walnuts into small pieces and add to the mix – if you want them to look rough and rustic like the ones on the left, then add the walnuts when the mix is in the cases rather than beforehand but beware of them catching in the oven
- Bake the muffins in the oven for around 20 minutes until golden brown, or until a knife comes out clean from the centre
These were so easy to make, made the house smell beautiful and look really sweet. I tied one of the walnut-free ones with a pink ribbon and will leave it in my sister’s room for when she’s back from school because she was so excited about them, bless her.