Banana Muffins

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 🙂

Two ripe bananas, seeds or nuts and a little time – the house will soon be full of that delicious ‘home baking’ smell 🙂


  • 250g self-raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 110g caster sugar
  • 75g butter, melted
  • 1 tsp vanilla extract
  • 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


  1. Heat the oven to 190C/170C Fan/gas 5.
  2. Use a butter paper to grease a silicone muffin tin, or line a 12-hole metal muffin tin with muffin sized paper cases.
  3. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt.
  4. 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.
  5. Make a well in the centre of the dry ingredients and pour the wet ingredients in.
  6. 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.
  7. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Banana Muffins
Banana Muffins

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.

The Oaks West Sussex
Recipe originally from BBC Good Food

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Location Horsham, West Sussex, UK Phone (+44)07930533916 E-mail Hours We will respond as soon as possible, and certainly within 24 hours.
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