Banana nut muffins

Banana nut muffins

You know those slightly sad-looking bananas that get left at the bottom of the fruit bowl? Don’t waste them – they’re a perfect excuse to make cakes.

These are really nutty with a lovely sticky fruitiness and little bursts of melting dark chocolate. They’re a great (occasional!) breakfast treat too.

You need:

2-4 ripe Fairtrade bananas
80g melted butter
180g Fairtrade sugar
180g plain flour
1 cup chopped nuts – hazelnuts or pecans are good, or a mix
1 beaten egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
1 tablespoon strong coffee
a couple of squares of dark chocolate, broken into chips

Start by getting the oven preheated to 170degC. In a large mixing bowl, mash up the bananas with a fork/masher and mix in the melted butter. Beat this together well.

Next add in the sugar, egg, coffee and vanilla and give it all another good stir.

Dry ingredients go in next – stir in the baking powder and salt then add the flour and mix gently. Stop as soon as the flour is incorporated.

Banana nut muffins mix

If you’re using whole nuts, roughly chop them and the dark chocolate together in a food processor. Then stir them into the mix.

This mixture will make about 12 in muffin cases or around 16 in cupcake cases. Prepare a muffin tin with paper cases and fill them to nearly the top of the case.

Top each one with a dried banana chip or a nut.

Bake for 25-30 minutes or until a skewer comes out cleanly from the centre of a muffin. Cool them on a rack and they’ll keep for a good few days in an airtight container.

Thanks to Sainsbury’s who provided the ingredients as part of their Fairtrade Fortnight Banana Challenge.

Banana nut muffins

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Categories: Baking


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