Lately, I’ve been up to my elbows in tomatoes. I received a big bunch of tomatoes when my parents visited and have been enjoying them everyday. But that's not what brings me here today (I'll tell what I've done with tomatoes later this week). Bananas. Many. Too many. Turning black and with freckles. Smelling of summer. What to do with a couple of very ripe bananas? Oh, you could bake some muffins, couldn't you? - the husband said. Your wish is my command! And so I did.
Spicy Banana Muffins
Makes 12
1 cup (150 grs) plain flour, sifted
⅓ cup muscovado sugar, packed
⅓ cup golden caster sugar
Dash of salt
¼ tsp baking soda
1 tsp baking powder
2 medium bananas, mashed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
⅓ cup (80 ml) walnut oil
½ tsp vanilla extract
2 large eggs
Dried banana chips (optional)
Preheat the oven to 180°C (350ºF). In a medium bowl, beat the mashed bananas with eggs, vanilla extract and walnut oil. Sift the flour, baking powder, baking soda and all spices into a second bowl. Add the sugars and mix. Combine both mixtures (liquid with dry ingredients). Beat just until combined. Pour the batter into silicone muffin pans (if using regular pans, line them first). Add some banana chips to each muffin. Bake for 25 minutes or until golden. Remove from the pan and cool on a wired rack.
3 comments:
I love all sorts of banana cakes...including such delectable ones as these! Love the inclusion of the spices :)
These look pretty with the banana slices (chips?) on top.
I love bananas but in bakes. Recently though, I have started like them baked too. :)
When you chips, do you mean salted or sweet? If sweet, are they oven baked or deep-fried?
Oh Aparna, sorry for taking this long to reply! Banana chips I used were sweet, and oven-baked. :)
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