Loads of people made banana bread in lockdown, but we never did! Perhaps it's because bananas don't often get to the super brown stage in this house! However, they did the other day so we decided to make some muffins instead with our ripe bananas... and this is the recipe we used. It's more nutritious than your typical banana bread, with less fat and sugar. Henry absolutely LOVED them. We will def make again and I might try with wholemeal flour too. Slightly overbaked in this picture but still tasted fab.
Ingredients (makes 12):
200g self raising flour
1 tsp baking powder
2 ripe bananas
75g brown sugar or honey
50g butter melted
1 tsp vanilla extract
4 tbsp milk
100 ml plain low-fat Greek yoghurt
50g pecans, chopped
Pre-heat oven to 200 / 180 fan and put 12 muffin cases into a tray.
Mash the bananas, sugar and honey together in a bowl.
Add the melted butter, eggs, vanilla, milk and yoghurt.
Add to the flour and stir until just combined. Add in the pecans.
Divide the mixture between the muffin cases and bake for 20 mins until risen and golden.
These also freeze well.