Banana Muffins & banana bread are hugely popular right now and a brilliant way to use up bananas that are past their best.
Cuisine: American, British
Season: All, Autumn, Spring, Summer, Winter
1tspbicarbonate of sodaorganic
3large Bananas or 4 smaller onesorganic, fairtrade & diced or mashed
150gCaster sugarorganic, fairtrade
1eggorganic, free range
Pre-heat the oven to 180°C/360°F/gas mark 4. Melt the butter either in the microwave or in a small pan and set to one side
Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a your first mixing bowl
In the second bowl add the chopped bananas, sugar, egg and cooled butter and whisk together with an electric hand whisk. If you don't have an electric whisk, mash the bananas and use a hand whisk to mix together.
Sieve the flour mixture from the first bowl into the wet mixture in the second and fold in using a spoon. Try not to overmix as you want the mixture to be airy and light.
Divide the mixture between 10-12 muffin cases and cook on the middle shelf of the oven for 25 minutes.
Remove the muffins and leave to cool
Store the muffins in an airtight container and eat within 3-4 days.