With the mornings getting darker every day, I’m finding the offspring are starting to sleep in a little later. Sleeping in is relative. Rather than a 5am start, its now closer to 6am. In our house, that’s a lie in. I’m hoping by the depths of winter we may even score the odd 7am start to the day. I can dream. The slightly later starts means mornings are chaotic as there is less time to get the kids dressed so that we can drop Toddler at nursery in time for breakfast. After a few mornings of running around like a headless chicken and being starving by 10am, I realised I’d run out of my on the run breakfast muffins. Definitely time for a batch of baking.
I currently have loads of frozen bananas. When very ripe, they freeze really well, ready for when you need them for a quick batch of banana bread, muffins, or banana ice cream. Pop them on your kitchen counter to thaw out. The skins will be very black and pretty revolting. Once thawed, the bananas will seem pretty revolting too, but will reward you with their super sweetness when cooked.
The recipe I use for my banana muffins is a slight modification of James Martin’s Banana Cake. Its very easy, no sifting required! And best of all, you can either make a cake or a batch of muffins without any alterations other than the tin you use and baking time. I slightly overdid the baking time on this batch due to a well timed nappy explosion, so they are a little dark.
3 large of 4 medium bananas
125g softened butter (or dairy free equivalent)
250g self raising flour
200g white caster sugar
3 tablespoons golden syrup. If you’re in the US, try light molasses.
Optional, 1 heaped teaspoon each of demerara sugar and oat bran mixed together
Preheat your oven to 180 degrees (or 160 if it runs hot like mine)
Using either a food processor or an immersion blender, blend your bananas till smooth.
Add the butter and blend again.
Add all other ingredients and blend together until just combined, about 10 seconds.
Pour the batter into either a greased and lined loaf tin or into your paper lined muffin tin.
Sprinkle some of your bran and sugar mix over the top of your muffins
Bake in the centre of your oven, 20-25 minutes for the muffins, 1 hour 15 minutes to 1 hour 30 for the cake.
Use a toothpick to check whether its done.
The sugar in the bananas makes this batter burn really easily, particularly for the cake which cooks for a much longer time. I turn the heat down 20 degrees and cover the cake with tinfoil after the first 45 minutes.
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack.
I adore the muffins and cake straight out the oven with a good slathering of butter.
I also made spinach and caramelised onion omelettes for lunch and have just popped a beef and beer casserole in the oven. The casserole will cook for 6 hours slowly and be finished off with dumplings! Can’t wait for dinner! I’ll take photos and post the how they turned out soon!