Everyone has had those days when a new fresh comb of bananas makes its way from the market to the kitchen. Its shiny, plastic-looking skin with that unmistakable tinge of green blended amongst a rich buttery yellow. It hangs there to ripen slowly and before you know it, brown speckles form and eventually, the dull skin is a spotted with black blotches. Darn, we didn’t eat the bananas quick enough again.
Most of the time, we would peel the bananas and put them individually into a plastic bag to freeze. Don’t know if you have had them before, but frozen bananas are a great treat. Texture of ice-cream and the full flavour of bananas but without out the overwhelming heaviness of cream. Great for the eternal summertime of this equatorial island.
Because of the season, we have had quite a few combs of bananas end up in the freezer - it was time for a change of scenery. Thus, the search for banana recipes began. My mother used to make muffins quite frequently for my brother and I when we were younger, so muffins was almost an instant decision. With the love for nuts and all things nutty, walnuts soon implanted itself as a necessity in our search for a muffin recipe. Mum, with her illogical and sometimes biased favourites decided that a recipe should come from a decent and recognized source - not some random blog on the internet (hmm, she can’t really say that anymore eh). So, the website of the “Australian Women’s Weekly” was a natural choice.
These muffins are my first real baking success - and that goes to show how easy and idiot-proof they are. Fluffy and not too dense on the inside, they are great for breakfast, afternoon tea or, in my case, a late night nibble. These were quite a hit with my parents, especially with my mum. Next time I make these, I would leave them in the oven a bit longer to brown them a bit more.
Banana Walnut Muffins
Adapted from Australian Women’s Weekly
Ingredients
300g self-raising flour
150g plain flour1 tsp bicarbonate soda
175g brown sugar
2 eggs, lightly beaten
375 ml non-fat milk
190 ml canola oil
6 ripe finger bananas, mashed
1 cup walnut halves
Method
Preheat oven to 200ْC and line 15 muffin holes with cases
Sift flours and bicarbonate sugar in a large bowl
Stir in sugar, beaten eggs, milk, oil, mashed bananas and walnuts – do not overmix, batter should be lumpy
Bake for 20mins or until brown
Stand for 2mins before removing from pan to cool on a wire rack
Notes:
- can be made a day ahead
- store in an airtight container
- suitable for freezing
- do not microwave
Most of the time, we would peel the bananas and put them individually into a plastic bag to freeze. Don’t know if you have had them before, but frozen bananas are a great treat. Texture of ice-cream and the full flavour of bananas but without out the overwhelming heaviness of cream. Great for the eternal summertime of this equatorial island.
Because of the season, we have had quite a few combs of bananas end up in the freezer - it was time for a change of scenery. Thus, the search for banana recipes began. My mother used to make muffins quite frequently for my brother and I when we were younger, so muffins was almost an instant decision. With the love for nuts and all things nutty, walnuts soon implanted itself as a necessity in our search for a muffin recipe. Mum, with her illogical and sometimes biased favourites decided that a recipe should come from a decent and recognized source - not some random blog on the internet (hmm, she can’t really say that anymore eh). So, the website of the “Australian Women’s Weekly” was a natural choice.
These muffins are my first real baking success - and that goes to show how easy and idiot-proof they are. Fluffy and not too dense on the inside, they are great for breakfast, afternoon tea or, in my case, a late night nibble. These were quite a hit with my parents, especially with my mum. Next time I make these, I would leave them in the oven a bit longer to brown them a bit more.
Banana Walnut Muffins
Adapted from Australian Women’s Weekly
Ingredients
300g self-raising flour
150g plain flour1 tsp bicarbonate soda
175g brown sugar
2 eggs, lightly beaten
375 ml non-fat milk
190 ml canola oil
6 ripe finger bananas, mashed
1 cup walnut halves
Method
Preheat oven to 200ْC and line 15 muffin holes with cases
Sift flours and bicarbonate sugar in a large bowl
Stir in sugar, beaten eggs, milk, oil, mashed bananas and walnuts – do not overmix, batter should be lumpy
Bake for 20mins or until brown
Stand for 2mins before removing from pan to cool on a wire rack
Notes:
- can be made a day ahead
- store in an airtight container
- suitable for freezing
- do not microwave
1 comment:
Thanks for sharing your experience
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