Banana Muffins

It’s been quite a busy sort of week. Lots of work going on (actually, that wasn’t very busy. Apparently people don’t want to be buying cards at the moment), plots and new ideas developing, and picking up the details of the wedding to tidy up now that time is speeding up and we’re into the last few months.

So this week, we finally sorted out the invites. I know, I know. We’re being slow. We’ve already received an invite for a wedding happening after ours. It took us a while to agree on the invites. Partly because I didn’t want to spend a fortune on them (seriously, prices can be extortionate! I’d e-mail it, but my partner insisted on proper invites. In the same way that I’d’ve preferred to elope – and in fact, I’ve always told my mother I would (and she’s offered me the train fare) – but he wouldn’t let us). Partly also because we (by which I mean he) didn’t want anything too flowery or butterflies. Which rules out quite a lot.

But we found some. Eventually. And they arrived the other day. So we can start sending them out. Before Royal Mail put up stamp prices.

Anyway, this week’s recipe is a sugar-free Banana Cake with cranberries and chocolate chips, courtesy of BBC Good Foods (the cranberries and chocolate chips are my addition).

Technically, this was supposed to be a loaf, but I don’t have a loaf-tin, so I made muffins instead.

DSCN0074

You will need:

3-4 Ripe Bananas, mashed

50g butter, melted

1 egg

Vanilla essence

1 tbsp milk

125g self-raising flour

Half tsp baking powder

Ground cinnamon

75g dried fruits

Opt.: chocolate chips. To be sugar-free, I used 100% cacao chips

Mix together the bananas, butter, egg, vanilla and milk in one bowl, and the flour, baking powder, cinnamon, dried fruits and chips (if using) in another. Pour the ‘nana mix into the flour bowl and mix thoroughly.

Spoon into your chosen tin/muffin cases.

If you’re making a loaf, it’ll need 30-40 minutes; if muffins, 20-30 minutes at 180C/160C fan oven/Gas Mark 4. Or until a skewer comes out clean.

Banana Strawberry Cookies

Apparently I’ve worked out the “sweet” things, instead of cheesey things. So it’s lots of bananas. 🙂 They make a good base for cakes and cookies. Anyway. I’m still trying to make the camera work (I ate all the flapjack, sorry! It was just so good with yogurt…I’ll just have to make some more late…Oh no, oh shame…) so photos may follow. They will do. Eventually.

So. You need an oven at 180C/350F/gas mark 4. A tray or two needs lining and/or greasing, as per normal.

  • Mash 3 medium, ripe bananas. Lots of potassium, so good for you :-P.
  • Beat in 1 medium egg.
  • While you’re doing that, melt 3.5oz/100g unsalted butter over a low heat. Once melted, pour in with the ‘nanas and mix. Add a drop or two of vanilla essence.
  • Hull and dice 5oz/150g fresh strawberries (I actually used 250g; doesn’t seem to have done anything adverse…). Stir into the mix.
  • Sieve 5oz/150g self-raising flour (or plain + baking soda) into the mix and stir well. Until doughy.
  • Drop spoonfuls onto the baking tray. They don’t seem to spread too much, but they’ll need their space. Bake for approx. 10-15 minutes.
  • Let them cool. Or not. Your choice. They should be a tad cakey. I expect if they’d been flatter they’d be more like the cookies you buy.

For alternatives: I reckon they’d be fantastic with little drops of chocolate in. Either really dark (like cacao nibs) or white. But these are good cookies 🙂 Enjoy!

Banana Date Flapjack

It’s a simple recipe today (sadly no pictures: stupid camera’s having a tantrum – hopefully it’ll work again before I’ve eaten all the flapjack and a picture can follow shortly…). A tasty one though. It has to be quick at the moment, I’m supposed to be writing my dissertation!

However a quick, easy and very tasty recipe, which is actually quite sweet, despite the lack of added sugar/honey/etc.! I know dates are full of fructose, but this is quite sweet enough! Apparently I’ve become very used to unsweetened foods and my sugar tolerance has dropped.

Anyway. Set the oven on at 175C/Gas Mark 5 and grease/line a baking tray.

Take 2-3 small bananas and mash them up. Add 1 cup (about 200g) chopped dates and 80ml olive oil. Mix it up. Add 2 cups oats and 1tsp vanilla essence and stir. Let it sit a moment so that the oats can soak up the oil. Fill the baking tray. Put in oven; make a cup of tea.

Bake for approx. 25 minutes. Remove from oven, allow to cool and eat 🙂

Banana Blueberry Muffins: Take Two!

So I managed to make soapy muffins last week (not that I’ve ever really tried soap, but you know. It’s one of those flavours you just know…). I want cake, I can’t have “normal” cake (I know, my fault…), and soapy cake is only so good at dealing with the “I want cake” feeling. So I had another go with this recipe. This time it worked. The only thing I did differently was to switch out plain flour + raising agent to self-raising flour.

Ingredients:

Because muffins are for building towers...

Because muffins are for building towers…

  • 2 medium bananas, mashed
  • 1 egg
  • 125ml water/cream/milk – my preference is for cream, but that’s just me…
  • 125ml vegetable oil
  • 8oz (250g) self-raising flour
  • 1 cup fresh or frozen blueberries – a punnet; or any other berries or dried fruits that you like

How to Make (about a dozen)

Preheat an oven to 180 degrees C.

Mix together mashed bananas, egg, water, and oil in a large bowl.

Mix in flour until mostly smooth (you will still see lumps from the banana, but that’s okay!). Gently fold the blueberries into the batter.

Spoon into muffin cases and bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes. Remove muffins from tins, and cool on a wire rack. Or just eat. Who wants to wait? Cakes straight from the oven are really yummy!

Purple Paper - what you get when you write Purple Prose!

Purple Paper – what you get when you write Purple Prose!

Banana Blueberry Muffins

Banana Blueberry Muffins

In my hunt for sugar-free cakes and cookies and other such treats, I found a recipe for banana blueberry muffins. It looked good. Banana cakes usually are; blueberries are quite a good ingredient for such things. I thought I’d give it a whirl. What could possibly go wrong?
I collected the stuff required. I did, though, make one change to the recipe. It wanted about 125ml of water, but since I had about that much of cream left over from my chocolate making at the weekend, I thought I’d use it up in the cakes. I mashed banana and stirred in flour. The process went along in a cakey kind of manner. The oven warmed up as it should, the berries managed to spread out relatively evenly throughout the mixture, I didn’t even make too much mess pouring it into cake cases.
I tidied up while they baked. I do like the smell of things baking! They continued in a merry, cake-like fashion. They rose happily and became nice and golden on top. The berries didn’t sink like stones to the bottom, and I even managed not to burn them. All in all, a successful experiment.
However, the reason I am not at this moment sharing the recipe, is that, while edible and not unpleasant, they leave an interesting, soapy kind of aftertaste. It is peculiar, but not disgusting. I feel, though, that this recipe needs further experimentation. Please bear with me while I try to work out what went wrong…