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1
Peel and mash 2 medium size ripe bananas, you should have around 260g / 9oz of mashed banana flesh.
2
Chop the 55g batch of the pecan nuts into small to medium size pieces.
3
At this point, preheat your oven to 190°C / 375°F Gas mark 5
4
Using a fine mesh sieve, sift all the dry ingredients into a large bowl, and make a well in the centre.
5
Note: I’m using self-raising flour in this recipe, which already contains some baking powder, but if you are using plain or all-purpose flour, you need to add an extra 2 tsp of baking powder to the recipe, making a total of 3 teaspoons of baking powder.
6
Add all of the wet ingredients to the well, including the mashed bananas and the cool melted butter.
7
Using a spatula, gently fold the batter together.
8
Once everything is combined, gently fold in the chopped nuts.
9
Cover the bowl and allow it to rest for 5 minutes.
10
While waiting, add 12 paper muffin cases to the cups of a standard muffin tray.
11
Once the 5-minute rest is up, equally divide the batter between the 12 muffin cases.
12
Add 2 whole pecan nuts to the tops of each cup.
13
Place the tray in the preheated oven and bake for 20 minutes.
14
Once they are golden brown, get them out of the oven, carefully lift the muffins out of the muffin tray and onto a wire rack, allow them to cool for at least 20 minutes.
15
Serve immediately, on their own, or with, whipped cream, ice cream, or hot vanilla custard.
16
You can store them in your fridge for up a week, or freezer for 3 months.
17
Enjoy
Method
Ingredients
260g / 9.2oz Self-raising flour
2 Ripe Bananas (medium size)
150g / 5.3oz Butter (unsalted & melted)
2 Eggs (medium size beaten)
45mls / 3tbls Milk
80g / 2.8oz Caster sugar
6mls / 1tsp Vanilla extract
4g / 1tsp Baking powder
4g / 1tsp Bicarbonate of soda (baking soda)
2g / ¼tsp Salt
2g / 1tsp Ground Cinnamon
55g / 2oz Pecan nuts (chopped)
24 Pecan nuts (Whole)
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Top Quality: Silicone Kitchen Spatula:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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