Even in the heat I feel the need to bake. Especially when there are overripe bananas around that won’t last more than a day or maybe two. I would usually bake banana loaf. There are two recipes that I always fall back on. One is a spicy banana bread almost like a ginger bread and the other perhaps better described as banana tea loaf has strands of banana running through it. Both delicious but muffins are the name of the game right now so muffins it is.
From my favourite book of the moment these banana muffins are a taste extravaganza with not only bananas but dates, cinnamon and pecans as well. They are deliciously moist with a little bit of crunch. One of my trusty testers (it’s a difficult job but someone’s got to do it) suggested they would make the most amazing and interesting sticky toffee puddings for an overindulgent dinner party. Yum!
Even without toffee sauce these are delicious and one I would perhaps attempt again. Maybe using wholegrain flour? (And definitely having my camera at the ready as soon as they come out of the oven as they dropped within 10 minutes!)
Banana Muffins (adapted from the Banana Muffins in Scrumptious Muffins)
- 75g dried dates
- 240g plain flour
- 75g oats
- 2 teaspoons baking powder
- 40g pecan nuts, chopped
- 2 dessertspoons cinnamon
- 1/2 tsp salt
- 55g brown sugar
- 190g natural yoghurt
- 115ml sunflower oil
- 75ml sweetened almond milk
- 60g honey
- 3 eggs
- 225g peeled bananas
Preheat the oven to 180c (160C fan)
Soak the dates in boiling water.
Mix all the dry ingredients together.
Mix the wet ingredients together.
Drain then chop the dates and add them to the mashed bananas.
Combine all three bowls of ingredients together and mix but don’t overmix.
Divide among the muffins moulds filling to the top.
Cook for 20 -25 minutes until firm and golden.