There are some natural essences and extracts that work very well in recipes – like vanilla or chocolate – but, for my taste, banana just has to be fresh. Luckily there always seem to be a couple of them beginning to go black and squishy in our fruit bowl, so recipes like this are perfect for using them up.
Muffins are not only very tasty and comforting, they are also one of the easiest cakes to make, as a certain lumpiness in the original mix is an essential part of getting the right texture: too much beating and hard work and they’ll have a rubbery, uneven texture.
- 250g self-raising flour
- (75g oat bran)
- 150g castor sugar
- 50g butter (or oil)
- 150ml milk
- 2 medium eggs
- 2 large, ripe bananas
- Preheat the oven to 200°C (185 °C fan assisted, 400°F, gas mark 6). Prepare a 12 mould muffin tin.
- Put the flour, sugar and bran into a large mixing bowl and make a well in the centre.
- In another bowl, mash the bananas with a fork and stir in the eggs, oil and milk.
- Add the banana mixture to the flour and stir briefly with a wooden spoon until just combined but still lumpy – this will feel weird, but don’t panic!! Don’t over beat.
- Turn the mix into the prepared muffin tin and bake for 15-20 minutes or until golden brown.
- Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
These are perfect just served as they are, warm from the oven, perhaps with a dollop of crème fraiche on the side, or split and spread with butter.
To make a delicious topping: cream 120g cream cheese together with 2-3 tbsps icing sugar and 1 dessertspoonful of lemon juice. Spread over the muffins and finish with chocolate sprinkles
Or drizzle with orange glace icing…