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
1/2 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
- Preheat oven to 180C.
- Line a muffin tray with paper liners, or alternatively, oil or butter each individual muffin hole.
- In a bowl, use a fork to mash the bananas. Add in the sugar, honey, egg and oil and mix together until well combined.
- Sift in the flour, bicarbonate of soda, baking powder and salt and gently stir until everything is just combined.
- 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.
- Cool on a wire rack and keep in an airtight container for up to 1 week.