They play a significant role in our family food. With two very active teenage boys, bananas tick all the boxes – they come in their own packaging, they are quick to eat and they are, as often seems to be quoted in our house, ‘the food of champions’! The word ‘compulsory’ is often banded around in connection with bananas – probably only by me now that I think of it . You know you’ve gone too far when your young daughter is asked at school to make a list adjectives to describe a banana and, yes, you got it – ‘compulsory’ was right up there.
But for the banana experience to be a positive one, they do have to be at their peak – firm, yellow and not a speck of brown or squidginess. And how hard is it to catch them when they are just right? One minute they are perfect … look away …dawdle for a couple of minutes … look back and they’re past it.
This, my friends, is the curse of the overripe banana.
I end up with a steady stream of overripe bananas to use. Mostly I stash them in the freezer – out of sight, out of mind? … whole with their skins on to use in cakes or peeled and ready sliced to go straight into the mix for a smoothie. They do go oddly slimy when frozen but that’s no problem for cooking or the smoothie treatment.
I was up early-ish this morning to take Hella to swimming. Not so early that it was obscene but early enough that it was just me, Hella and the morning. The pool is nearby, so by 08:50 I had dropped her off and was home again.
Not unusually there were some sad, brown bananas to greet me from the fruit bowl this morning so I decided to magic them into Nutella & Banana Muffins. This would clear the offending items from view and the muffins would make a great weekend breakfast after swimming.
I’m not good with cooked banana. Mostly it doesn’t do it for me. I think it’s because the flavour becomes too intense … BUT, if balanced with some Nutella – magic. The recipe comes from this blog.
These are delicious muffins and what makes them even better is that they are super quick and easy to make…
Step 1 – Mix the dry ingredients.
Step 2 – Squidge up the bananas and combine with the rest of the wet ingredients (except for the Nutella)
Step 3 – Combine wet with dry.
Step 4 – Divide between 12 muffin cases.
Step 5 – Put a blob of Nutella on the top of each one, swirling with a cocktail stick to improve the loveliness.
Step 6 – In the oven for 20 minutes.
Bish, bash, bosh.
Muffins cooling on the worktop and drive back to collect Hella from the pool. Job done.
- 230g SR flour
- 150g caster sugar
- ½ tsp salt
- 2 eggs, lightly beaten
- 115g unsalted butter, melted
- 3 large, very ripe bananas - mashed
- 1 tsp vanilla extract
- 200g Nutella - at room temperature
- Preheat the oven to 180ºC, 350ºF (gas mark 4).
- Line a muffin tray with 12 paper liners.
- In a large bowl combine all the dry ingredients.
- In another bowl, combine all the wet ingredients, except the Nutella.
- Now combine the two and gently fold the batter together - gently is the word here ... it should look a bit vile at this stage.
- Divide the mixture between the 12 cases.
- Blob a large teaspoon of Nutella on the top of each one and use a cocktail stick to swirl it around.
- Pop the muffins in the oven and bake for 18-20 mins until the mixture springs back when you press it.
- Leave to cool and enjoy - you are free from the curse of the overripe banana ... for now...