Date: 7 Nov 2009 Comments: 5 so far

Second attempt, decorated with twin chocolate chips on top. Wee, I am getting better at this!

First batch, first attempt. Flat, doesn’t dome at all. Lack of batter perhaps?

I baked a banana cake once, long, long ago. The recipe was complicated, it requires a lot of ingredients, and the result was mediocre. I swore off banana cakes for years since then, until I found this recipe.

This recipe is so easy I thought it would fail but the result was great! Fluffy, moist and light, exactly the kind of banana cake texture that I like. I am sure muffins and cakes are two different thing altogether, but nontheless, this recipe is a keeper.

Bananalicious Banana Muffins
Ingredients
3 large bananas or 5-6 medium bananas
3/4 cup white sugar
1 egg
1/3 cup butter, melted or 1/3 cup corn oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup walnuts, chopped

Ingredients in metrics:
3 large bananas
175g white sugar
1 egg
70g butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
150g all-purpose flour
walnuts, chopped (optional)

Direction
Mash bananas.
Add sugar, slightly beaten egg and vegetable oil or melted butter.
Sift together the dry ingredients and add into the wet ingredients.
Fill batter into greased muffin tray with mixture and bake for 20 minutes in a 190C/375F degrees oven

This muffins is best made when bananas are abundant. I delibrately added more bananas than the recipe required and they turn out even nicer and full of aromatic banana flavour.