Bananas generally don’t last long in our house but if there happen to be few left in the fruit bowl and are starting to darken – this is my go-to recipe to use them up. This has been a winner with my boys (and neighbours) for a few years now and with it being so easy and quick to whip up, it’s made more often then I care to say! I may or may not have been known to make this even if the bananas aren’t very ripe – it’s still just as delicious!!
- 125g unsalted butter (roughly cubed)
- 150g caster sugar
- 1tsp vanilla extract
- 1 egg (whisked)
- 2 very ripe bananas
- 190g self raising flour
- 60g milk
- TM Bowl
- 12-18 Case Muffin Tray
- Preheat oven to 170 degrees fan oven and line your muffin tray with cake cases.
- Add butter, sugar and vanilla to the TM bowl and melt for 5 mins/100 temp/Speed 1.
- Add the bananas to the TM bowl and mix for 6 secs/Speed 5.
- Whisk the egg in a separate bowl and then add the whisked egg to the TM bowl and mix for 3 secs/Speed 4.
- Spatula down the sides and then add the flour and milk to the TM bowl and mix for 15 Secs/Speed 3.
- Spatula down the sides and mix for a further 20 Secs/Speed 3. Ensure well mixed and if not, mix for a further 5 seconds.
- Pour the mixture into the muffin cases/tray and bake for 25/30 minutes, until a skewer comes out clean. Leave to cool and enjoy!
These are also lovely as mini muffins – just reduce your cooking time!