This is a perfect recipe for using up those Bananas going black in the fruit bowl. We made some today as it was raining again and the girls were getting bored! Really yummy straight out of the oven. They are even better with the chocolate chips in them!
Makes 12 standard-size or 11 large muffins
10 oz (280 g) plain flour*
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate of soda
¼ teaspoon (1.2 ml) salt
8-10 fl oz (240-290 ml) ripe banana purée (about 3 medium bananas)
4 oz (110 g) fine white granulated sugar
1 egg, beaten with a fork
3 fl oz (90 ml) milk or water
3 fl oz (90 ml) vegetable oil
2-3 oz (60-85 g) walnuts or plain chocolate chips (optional)
1. Prepare muffin tins. Preheat oven to 375-400°F (190-200°C) for a conventional oven, Gas Mark 5-6.
2. In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. (Add chocolate if using.)
3. In another bowl, mash bananas thoroughly with a potato masher until puréed. Stir in sugar, beaten egg, milk/water and oil. (Add walnuts if using.)
4. Pour all of wet mixture into dry. Stir lightly just until evenly combined and no dry flour is visible. Batter should have a fairly thick dropping consistency.
5. Spoon into tins. Bake about 20 minutes until tops are lightly browned and spring back when pressed gently. Enjoy!
* With self-raising flour, omit baking powder; do not alter bicarbonate of soda.
Note for North American users: 10 oz (280 g) plain flour = 2¼ cups British plain flour. When using “all-purpose flour”, substitute 1¾ cups. Adjust liquid if necessary. 4 oz sugar = ½ cup sugar.