A perfect recipe to turn a couple of over ripe bananas into a super fast breakfast, tea time treat, or pudding – served with Vanilla yogurt or ice cream 🙂
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 110g caster sugar
- 75g butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 2 large ripe bananas, mashed
- 125ml buttermilk
- 50g pecans, chopped, plus extra to decorate (or other nuts or seeds)
- NB If you don’t have buttermilk, use this great trick: add 1 tsp of lemon juice to milk and leave for 20 mins – works just a well
- Heat the oven to 190C/170C Fan/gas 5.
- Use a butter paper to grease a silicone muffin tin, or line a 12-hole metal muffin tin with muffin sized paper cases.
- Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt.
- In a separate bowl mix the melted butter (I melt it in a little bowl in the oven whilst it’s heating up), vanilla extract, eggs, mashed bananas and buttermilk.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in.
- Roughly fold together with a basting spook, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases.
- Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Simple is sustainable
Don’t count on having the energy after a long day at work to whip up an elaborate meal; pop some healthy home made ‘fast food in the freezer.