1 June 2013

Banana....things...

(cake, muffin or cupcake?)


Eve 01/06/13


Hi! Wow, summer might actually be here in Scotland, it is warm! That's rare... Anyway, this post is bringing you banana and banana indeed. I am not sure what these little morsels of yumminess are, are they cake or muffin? what ever they are, they are nice and banana-y but not overly sweet and don't have much oil in them so they are the perfect treat, snack or dessert. This recipe makes 13 cakes, 1 extra so you can eat one and the family can't notice!  So...

The ingredients:



The equipment...



Preheat your oven and line 2 muffin tins with paper cases and mash your bananas until smooth but with some lumps. I froze a banana which was super ripe and defrosted it overnight on the kitchen counter. In the morning it was complete black and mushy...perfect!

Sift the dry ingredients into a bowl and set aside.



Put the sugar eggs and oil into a bowl and whisk like this...



Fold in the bananas and the dry ingredients until combined :



Scoop into your muffin tins using an ice cream scoop (so fun!)



Bake and voilĂ !  Banana time! They smell so good!



Banana Muffins/Cupcakes
Posted by Eve
Makes 13
Ingredients


  • 290g Ripe bananas, peeled weight
  • 180g Plain flour
  • 2 1/2 tsp. Baking powder
  • 1/2 Salt
  • 100g Vanilla caster sugar or 100g plain caster sugar and 3/4 tsp vanilla extract
  • 60g Dark muscovado sugar
  • 2 Eggs, at room temperature
  • 1 Egg yolk, at room temperature
  • 4 tbsp. Non-flavoured oil like sunflower, rapeseed, canola or vegetable
Method
  1. Preheat the oven to 190c/ 170c fan/ gas mark. Line a muffin tin with 13 paper cases. Mash the bananas until smooth but still a bit lumpy, set aside.
  2. Sift the flour, baking powder and salt into a bowl, set aside.
  3. Weight out both of the sugars, eggs and egg yolk and oil into a bowl and using a  free-standing mixer fitted with the whisk attachment/ hand held mixer or a whisk (with some elbow grease) beat until lighter in colour and fluffier.
  4. Fold in the bananas with a metal spoon, cutting through the egg mixture, careful to not knock a lot of air out.
  5. Fold in the sifted dry ingredients until not visible but be careful not to over-mix or else your cakes will be chewy and tough.
  6. Bake in the oven for 18 minutes until just cooked; a skewer is inserted into a cake and the skewer is clean with no cake mix on it but has a couple of tiny, tiny cake crumbs clinging to it. Turn off the oven and leave the cakes in for a further 5 minutes until cooked.
  7. Turn out onto a wire rack to cool completely or if you can't resist, eat warm!


Enjoy!

The muffins are best enjoy warm from the oven or the day after baking. Store in a air-tight container. The muffins will develop a sticky top, don't worry, this is normal for banana cakes and muffins. Eat within 5 days.





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