Sometimes the bananas in my kitchen over ripen because no one’s touched them since they were bought and then they become too scabby and stale to eat directly. Not very appetizing, I must say and my husband hates them. Instead of chucking them in the bin, which my ignorant husband used to do, you can turn them into scrumptious, delightful muffins. Read on to see how! 🙂
Initially, I baked a loaf which was the original recipe from BBC Good Food but to make it more interesting I added a secret ingredient to it and turned it into the said muffins.
Preparation time: 20-25 minutes Cooking time: 30-35 minutes Servings: 12 muffins
- 100 ml olive oil
- 175 grams caster sugar
- 175 grams self raising flour
- 1/2 teaspoon bicarbonate of soda
- 4 tablespoon cocoa powder
- 100 grams walnuts, roughly chopped and toasted
- 3 ripe bananas, chopped
- 3 medium eggs, 2 separated
- 50 milliliters milk
- 12 muffin cases, muffin tray or a baking sheet
1. Preheat the oven to 180 degree Celsius and arrange the muffin cases in a muffin tray if available or a baking sheet.
2. Sift the flour, sugar, bicarbonate of soda and cocoa powder in a big bowl, add the walnuts and mix.
3. In a separate bowl, beat an egg plus 2 yolks together, then add the olive oil and milk and mix. Throw in the chopped bananas and the dry ingredients from step 2, to this wet mixture and mix thoroughly.
4. Beat the 2 egg whites in a bowl until stiff (i.e. whipped cream like consistency) and add to the mixture gently making it light and airy.
5. Divide the mixture amongst the muffin cases and bake it in a preheated oven for 30-35 minutes until a skewer inserted into the muffins comes out clean or the muffins feel spongy when touched (be careful though, they might be hot).
Please do share this recipe and leave a comment if you enjoyed this recipe, let’s save those poor bananas! 🙂
Original recipe: Chocolate & Banana Cake by BBC Good Food.