Updated: Sep 10, 2019
I love weekends when you have no plans and can just potter about doing whatever you fancy doing. This weekend was one of those such weekends for me. Sunday afternoon came and I thought I'd bake ... it probably takes longer to weigh and prepare ingredients than it does to actually get the mixture done and in the oven! What inspired me was 2 slightly specked bananas looking all forlorn and unloved on the worktop. Banana muffins certainly gave them a new lease of life!
This mixture made 10 muffins for me, using muffin cases not standard cake cases.
190g Self Raising flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 large ripe bananas
85g unsalted butter, melted ( 1 min in the microwave should do it)
135g demerara sugar
1 egg (at room temp)
1 tsp vanilla extract
2 tbsp semi skimmed milk
Pre heat the oven 200 degrees (Gas 6) and line a muffin tray with muffin cases.
Combine together the flour, baking powder, cinnamon, salt in a bowl and put on one side.
Break up the bananas and put into your mixing bowl and beat until mashed together.
Whisk in the melted butter and egg, vanilla extract, milk and sugar on a medium speed till all combined.
There should still be some texture from the mashed bananas which is absolutely fine.
Now add the dry ingredients into the banana mixture and mix on a slow speed to combine (if you mix on a high speed you'll get covered in flour!) when the flour has been incorporated you can turn up the speed to mix well.
The mixture should be a medium to thick consistency.
Spoon the mixture into the muffin case (pretty full) until all the mixture is used. Mine did 10 cases.
Bake for 20 mins until golden.
Remove from the oven and leave to cool for 2-3 mins before turning them out onto a wire rack to cool fully.
Enjoy with your favourite brew, as these make a great mid morning snack.