And make Banana and Peacan Muffins! This recipe is perfect for Autumn mornings and they are especially great to make if you are trying to avoid going to work in the rain (this girl, right here!) I have put a good bit of spice into mine but you can leave some out if you like.
Right, you’ll need:
2 large, very ripe bananas
2 eggs, lightly beaten
75g unsalted butter, melted and cooled
125ml whole milk
250g self-raising flour
1 tsp baking powder
1 and 1/2 tsp bicarbonate of soda
1 tsp Nutmeg
1 tsp Cinnamon
1/2 ts Ginger
115g dark brown soft sugar
50g porridge oats, plus 1 tbsp for topping
50g pecans, chopped
I use my muffin tin for this recipe – it should roughly make around 12. Alternatively, you could bake this as a Spiced Banana Bread.
Preheat your oven to 190 degrees or Gas Mark 5 and line your muffin tin with cases.
Weigh out all of your dry ingredients and mix in a bowl.
Melt your butter gently in a pan. While you wait, mash your bananas. Crack 2 eggs into a bowl, follow with your banana and melted butter and whisk lightly until it comes together – no need to beat it. Be careful here, don’t add the butter if it’s too hot – you don’t want scrambled eggs.
Add your banana mixture to your dry ingredients and mix gently.
Divide the mixture into your muffin cases and bake in the oven for 20-25 minutes.
When ready, take out and leave to cool slightly on a wire tray. I usually run upstairs to get dressed while they cool and grab one on the way out of the house. These just make a nice change from the normal breakfast routine and are another way to use up old bananas! You could dust them with icing sugar but I haven’t here as they were my only breakfast.