Banana bread. Well, muffins.

book

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.

muffins

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

Method:

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.

muffin

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!

muffin-side

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

Advertisements

Tags: , , , ,

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

  1. Kay Chung Says:

    Hi,
    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?

    Thanks!

    • 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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: