- Peel 8 ripe bananas, wrap in cling film and freeze overnight.
- Allow to soften for 20 minutes then put into a food processor and whiz until thick and creamy. Serve immediately or refreeze.
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet) (I used 3/4 of a cup and it was still a bit sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter (I used sunflower oil)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix the mashed banana, sugar, egg and margarine/butter/oil together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 350 F degrees *180 C) oven for approximately 20 minutes. Enjoy!
*These are much more flavourful the next day, and they freeze very nicely too!
*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, both.
If you need a metric recipe, here it is:
Banana Muffins - metric version
3 or 4 large bananas, mashed (the more bananas and the riper they are the moister, so I use 4)
125 g white sugar
1 slightly beaten egg
75 ml melted butter/margarine or sunflower oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
225g plain flour
Mix the mashed banana, sugar, egg and margarine/butter/oil together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 180 C oven for approximately 20 minutes. Enjoy!
