My kids weren’t big fans of banana muffins until they tasted my friend Brid’s. I think it was the addition of the cinnamon that convinced them which wasn’t in my original recipe or the fact that someone else baked them! Brid’s banana muffins are now a staple in the lunch box!  This recipe can also be baked as a loaf but you need to bake it for 45 -50 minutes. Place a banana chip on top of the batter to give it a coffee house look or change the shape and bake them in mini loaf pans.

3-4 ripe bananas mashed

85 grams/ 3 ounces/ 6 tablespoons/ melted butter cooled

200 grams/ 1 cup/ 7 ounces sugar

2 eggs

1 teaspoon vanilla essence

1 teaspoon baking powder

¼ teaspoon salt

187 grams/ 1 ½ cups/ 6 ½ ounces self raising flour (all purpose)

1 teaspoon cinnamon

54grams/ ½ cup/ 2 ounces nuts: chopped pecans/walnuts – optional

I use very ripe bananas for this recipe( I don’t even mash them!) Just place all the ingredients in an electric mixer and whizz until you have a smooth batter. Use a muffin scoop to divide the batter into the cases and bake for approx 20 min at 180C/350F

Cheat by using frozen bananas which you have thawed. If you have a glut of overripe banana peel and freeze them in fours so you have enough for a batch of muffins. You can even freeze bananas in their skins. Do be aware that once they have thawed they will be very limp but that is ideal for your muffins.

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum.