Banana bread. Well, muffins.


My father somehow got hold of this book and it’s so small, it kind of got lost amongst all the other larger cookbooks we own. But I found it the other day, and started to flip through it. The recipes are all really simple, and so delicious-sounding, but I had to put it aside until my exams were over so I could concentrate on studying. But now they are over! And today, my first real day off since the holidays started (since I had to work all weekend) I sat down and took a serious look through the book. I made a list of all the recipes I wanted to try, and then decided to make the banana bread since I had a couple of bananas in the fruit bowl that were going quite brown. Except when I looked through my cake tin pile I realized I didn’t have an oblong loaf tin that this recipe calls for….I so thought I had one!! I added it to the shopping list & decided to make this recipe into muffins instead. I had to change the recipe a little because I didn’t have any buttermilk, so I just used plain milk, and though I didn’t add any this time, you could add some ground nutmeg or cinnamon to enhance the flavour of the banana.


You will need:

1 & 1/2 cups Plain flour

2 teaspoons baking powder

125 grams softened Butter

1 cup Sugar

2 Eggs

2 very ripe Bananas, mashed with a fork

1/2 cup Milk

pinch salt


Preheat oven to 180 degrees Celsius, and grease 5×9″ loaf tin, or a muffin tin (I used patty pans in mine).

Cream butter & sugar together with an electric beater. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, again beating in well. Start to add the dry ingredients (the original recipe said to sift the flour & baking powder & salt together but I can never be bothered doing that) a little at a time, alternating each addition with a little milk. Beat until well combined.

Spoon mixture into loaf tin or muffin tray. Baking takes 55-60 minutes in the loaf tin, or for muffins about 25 minutes. Test by inserting a metal skewer into the middle of the cake. If it comes out clean, it is ready.


Bananas are really cool. Those little black flecks weren’t in the batter when I made it, but they magically appeared during cooking! I’ve already eaten two muffins, they are so wonderfully moist and the outsides are just a tiny bit crispy….just perfect!


Big thanks to Andrew for lending me his camera for these photos today πŸ™‚


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3 Responses to “Banana bread. Well, muffins.”

  1. Kay Chung Says:

    I love the texture of these muffins and would like to make them but am not big on bananas. I woul dlike to make them just plain – what do you recommend I use in place of the bananas? Or would the muffins be just as nice without substituting anything for the bananas?


    • lusciouslawns Says:

      You might want to put in some honey or vanilla essence just for flavour, or it will just taste like sweet flour πŸ˜‰

  2. AmyJo9 Says:

    @Kay, you have to replace the bananas with something. They add the moistness and body to the muffins and give it its texture. Try a cup of applesauce instead of bananas

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