Had some over ripe bananas with me and had nothing to do with them. So, I took Nigella Lawson’s book out and found this wonderfully aromatic recipe. My whole house is smelling like a mixture of caramelized bananas and brown sugar, lovin’ it!
Wanna make banana muffins but don’t know what are ripe bananas well, they look like this.
Got this recipe from Nigella Lawson’s book “KITCHEN”. She’s more than a wonderful cook. And her muffins are even better. Not sweet enough for my oh-so=sweet sweet tooth so, I iced them with glace icing hehe You should too.
What you need>>>
Overripe bananas—————– 3
Brown sugar———————- 100g
Flour—————————– 225 g
Baking soda———————- 1 tsp
Oil——————————- 125 ml
Cocoa powder——————– 3 tbsp
How it’s made>>>
- Pre-heat the oven to 200 C.
- Line muffins tray with muffin cases and set aside.
- Sieve together flour, cocoa powder and baking soda and set aside.
- Now mash bananana with a fork and add oil and eggs to it and continur mashing and mixing, till everything is well mixed.
- Once done, now add the sifted flour mix. to the banana and egg mix and beat lightly.
- Add flour in three batches and beat lightly after every batch so that no lumps of flour are formed.
- Now pour the batter into the cases, half full and bake for 15 – 20 minutes.
- Allow to cool slightly in the tray before removing to a wire rack.
You can make the muffins 1 day ahead and store them in an air tight container. Or freeze them in an airtight container, layered with baking paper, for up to 2 months. Defrost for 3 – 4 hours on a wire rack at room temperature and warm them in the oven for 5 – 8 minutes.