I bought a 13kg box of bananas on special for $9! at Charlies Fruit Market at the weekend so needles to say I had to make some banana muffins that used up some actual bananas, not just 1 Banana to 2 cups of sugar. So armed with kilos of bananas I went into my little kitchen to start baking. This is a very basic recipe that I found on best recipes I changed it a little (as I do). Anyway its a great recipe that lends itself to endless variations. I was very pleased with the end result, these muffins were light and fluffy, and I intend to make plenty more. So stay tuned there are probably plenty more Banana recipes on the way. This was what I ended up making and they were YUMMO.
3-4 ripe medium size Banana’s (I used 3 large)
2 free range eggs
60 butter melted
1 tsp vanilla extract
1/4 cup of milk (cow’s, coconut, soy)
1/2 cup caster sugar
1 tsp cinnamon
2 cups of GFSR flour sifted
How To Do It:
Preheat your oven to 180c and line a 12 hole muffin tray with whatever liners or papers you like. Melt down the butter in the microwave. Mash your Banana’s in a big bowl then add in the melted butter, eggs, Vanilla Extract, milk and sugar. Sift over the Gluten Free Self Raising Flour and cinnamon over the top, then mix well to combine. Spoon into the liners, they should all be about 3/4 full give or take, and place on the bottom tray of your preheated oven. Cook for about 25-35 mins, careful not to overcook as they are squidgy when you first pull them out so it can be confused for underdone. Best to test with a cake tester or toothpick, and wait till it comes out clean. Enjoy! :).