My first reaction this morning was Shit! I have 2 pretty ripe (black) bananas which must be eaten. The kids almost gag at the mere idea of a ripe banana and the hubby gave them a look of pure hatred which would see them relegated to the bin. In what I felt was a vain attempt to prevent any more food wastage which is a pet hate of mine I looked to google for inspiration. Now my go to gal for all things baking is Cupcake Jemma, I have never had a recipe fail and even if I do alter her recipes its usually very slightly. This is one of her recipes so full credit to her @cupcakejemma. What I can say is that 2 sad and quite pathetic bananas became 12 of the most gloriously moist, indulgent and fought over muffins. A win for ripe bananas everywhere and a win for mammy (at least today).
What you need:
175g Ripe Bananas (2 large bananas the blacker the better)
125g Self Raising flour
100g Caster Sugar
25g Dark brown sugar
1/4 Teaspoon Bicarbonate of Soda
125g Soft Butter
50g Chocolate Chips
2 Large Eggs
2 Tablespoons of Milk
What you need to do:
- In a bowl, Mash the bananas with a fork until very smooth.
- Sieve into a bowl, flour, sugar, brown sugar and bicarbonate of soda.
- Add in the butter, chocolate chips and eggs.
- Beat everything together until its well combined.
- Add the milk and beat for 1 min.
- Spoon the mixture into muffin tins.
- Bake at 170°C for 20-22 mins or until a skewer comes out clean.
- Try to hide at least one before your children find them!
