|My trusty recipe book|
Here's what you need
3 mashed very ripe bananas
1/2 cup vegetable oil (sunflower, safflower or something light)
2 average size eggs
1/2 cup white sugar
1/2 cup brown sugar
1 & 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon good quality vanilla (real vanilla, not the fake stuff, make your own here)
1/4-1/2 cup chopped walnuts (optional)
Preheat oven to 350F/180C/gasmark 4
For muffins - Put your paper casings into a 12 muffin pan and set aside
For bread or cake - oil the loaf pan or cake tin and set aside
Here's how to do it
|Peel the bananas and mash with a fork.|
Add to your mixing bowl.
|Add in the eggs, vegetable oil, and vanilla.|
Blend until the ingredients are just mixed.
Add the sugars, flour, baking soda, and salt.
*Chopped walnuts are optional.
Blend until all the ingredients are well-incorporated.
Spoon the batter into your prepared muffin casings.
Of if you're making bread or a cake, pour into the prepared pan.
|Slide the pan into your preheated oven, middle shelf.|
For muffins - bake for approximately 30 minutes.
Use a toothpick to test the center of the muffin.
If the toothpick comes out wet, continue baking for another 10-15 minutes, or until done.
*This time is for average size muffins. Large muffins will take 40+ minutes to bake before testing.
For bread or cake - bake for 1 hour before testing. Use a toothpick as above.
When done, remove the muffins from the pan and set on a wire rack to cool.
|Why, yes, my muffins are lopsided. It's an old oven and I forgot to rotate the pan.|
Hashtag #HomeMade :)
* For bread or cake, leave in tin for about 15 minutes to cool before turning out onto a wire rack to complete cooling.
Adding a topping to this recipe is up to you. This recipe will yield a very moist muffin/bread/cake and probably doesn't need anything on top. At least, I don't think so.
Muffins store well in a large ziplock bag or covered container. The bread or cake will store well under plastic wrap on a plate.
Double your recipe and store some in the freezer Wrap in wax paper, then put into a large ziplock bag or wrap in foil.
This recipe makes 12 regular size muffins or 6 large muffins, 1 bread loaf, or one cake layer. Make a second recipe to create a layered cake.
(don't forget to lick the bowl!)