Everyone in our house loves bananas, especially my Mum. Even when they were at $15 a kilo she was still buying a huge bunch of them every week. Yesterday, however, I heard a report that prices were about to drop as supply levels had all but been replenished. Horay! So I thought this was the perfect time to share with you my best banana muffins recipe. In our house, a perfect banana is slightly green, so as soon as a few black spots begin to appear, they are left to rot. So what then to do with a bunch of mushy, black bananas otherwise destined for the bin? Make muffins! The riper the better. I often put the odd overripe banana in the freezer until I accumulate a few to make a batch of these. They thaw out in about half an hour on the bench, so in under an hour you can have a beautiful batch of home made banana muffins!

3 very overripe bananas
1/4 cup caster sugar
2 tbsp honey
1 egg
1/2 cup canola oil (or any other plain flavoured oil)
1 1/2 cups flour
1 tsp bicarbonate of soda
1 1/2 tsp baking powder
pinch of salt

  1. Preheat oven to 180C.
  2. Line a muffin tray with paper liners, or alternatively, oil or butter each individual muffin hole.
  3. In a bowl, use a fork to mash the bananas. Add in the sugar, honey, egg and oil and mix together until well combined.
  4. Sift in the flour, bicarbonate of soda, baking powder and salt and gently stir until everything is just combined.
  5. Spoon mixture evenly into each of the paper liners or holes about 3/4 of the way up. Bake in a moderate oven for 15-20 minutes or until cooked through when tested with a skewer.
  6. Cool on a wire rack and keep in an airtight container for up to 1 week.

Makes 8