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Banana Crazy

Preparation method

1. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.

2. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs  and mix well.


(How To Cream Butter By Hand:

'Creaming' means combining sugar with a solid fat, such as butter, shortening or  margarine.  Ensure the fat has softened to room temperature before you start. Beat the fat with the sugar to a light and  fluffy texture - start mixing quite slowly and, as the mixture becomes softer and well combined, you can mix faster. As  you beat it, the mixture should increase in volume and take on a paler colour.)


3. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as  many walnuts as you desire and pour the mixture into the muffin tray or cases.

4. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the  tray for five minutes then place on a wire rack to cool completely.


Ingredients

115g/4¼ oz butter

100g/3½ oz brown sugar

3 bananas, mashed

115ml/4¼ fl oz milk

1 tsp vanilla extract

2 free-range eggs

175g/6¼ oz wholemeal flour

100g/3½ oz wheat bran

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

handful chopped walnuts, to taste


Banana Bran Muffins

Ingredients

75g/3oz melted butter

250g/9oz self-raising flour

1 tsp baking powder

 ½ tsp bicarbonate of soda

pinch of salt

½ tsp ground cinnamon

½ tsp ground nutmeg

115g/4oz caster sugar

1 tsp vanilla extract

2 large, ripe bananas

2 medium eggs

125ml/4fl oz milk

10 walnut kernels (optional)


To Serve

2 bananas, sliced

50g/2oz walnut kernels

2 tbsp crème fraïche or yoghurt

2 tbsp runny honey



Banana Muffins

Preparation Method

1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well..

Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl,

add caster sugar and stir through.

2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl..

Add the mashed banana and stir through.

3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix)

until it is a lumpy paste.

4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture

until almost full. Top each one with a walnut kernel if you like.

5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched.

Rest the muffin tray on a wire rack for five minutes,

then remove the muffins and leave on the rack for another five minutes before serving.

6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey

(or with Caramel yoghurt).