I couldn't count how many times we've made this together - starting from when she was 2 years old. At this point - she barely needs me to do anything other than put the tin in the oven and take it out when it's done - she knows this recipe very well.
This time - we decided to make our banana bread recipe into muffins (because everything tastes better from a muffin case - that's just a fact.)
For this recipe it's really important to use over-ripe bananas - the more black spots covering the skin the better, it gives it an amazing, super banana-ful taste.
The amounts for this recipe will either make 14 banana muffins, or 1 big banana bread loaf - either way, it's delicious!
- 3-4 over-ripe bananas (mashed)
- 80g melted butter or margarine
- 130g caster sugar
- 200g plain flour
- 1 large egg (beaten)
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
- Preheat oven to 170C
- In large bowl mix mashed bananas with melted butter.
- Stir in sugar, egg and vanilla and pinch of salt.
- Sift flour and baking soda, and combine.
- Divide mixture evenly into 14 muffin cases - or - pour mixture in a greased bread tin.
- Cook muffins for 20-25 minutes until firm and golden on top - or - cook loaf for 45 - 60 minutes until firm and golden on top.
