Sweet Treats – Banana Muffins
Bananas can be frozen. In Australia we take such kitchen knowledge for granted, knowing full well that over-ripe specimens can be whisked out of the bottom of the fridge where they risk stinking out the rest of your fruit and vegetable supply with methane.
Place them in the freezer, whole and un-peeled, and use them up in your cooking. Despite their alarming blackened skins, frozen bananas are perfect for breakfast smoothies, cakes, bread, frozen yoghurt, baby food, even cooked at the last minute in the odd Caribbean-style curry in place of plantains.
And that’s all before you’ve even made your next batch of muffins for lunch boxes this week.
Makes 12
INGREDIENTS
1 ½ cups plain flour; 1 ½ cups wholemeal flour; 1 tsp baking powder; pinch nutmeg; ½ tsp cinnamon;¾ cup firmly packed soft brown sugar; ½ cup sour cream; 2 eggs, lightly beaten; ½ cup vegetable or canola oil; 2 large and very ripe bananas
METHOD
Preheat oven to 160 ° C (fan-forced) and line a 12-cup muffin tray with paper cases or lightly grease the cups with a little oil or spray.
Sift the flours, baking powder and spices into a large bowl and set aside.
Place the sugar and sour cream in a smaller bowl and whisk together with electric beaters until smooth and creamy. Add the eggs and oil and blend for a minute until smooth. Mash the bananas and add to the cream mixture and beat in until well combined.
Pour the cream mixture into the flour and use a wooden spoon to gently fold all the mixture together. Do not beat the mixture as it will result in a tough texture.
Spoon the mixture into the paper-lined cups and place the muffin tray into the centre of the oven. Bake for 25 minutes or until golden and risen. An inserted skewer in the centre of a muffin should come out clean. Cool on a wire rack.
Store in an airtight container in the fridge for up to 5 days, or freeze them for up to three months.
COST
$4.50 for 12 muffins
could you substitute natural yoghurt instead of the sour cream?
I haven’t used natural yoghurt but it would probably work though definitely with a sharper flavour. Softened butter or margarine would make a better substitute in terms of flavour. Use the same quantities of butter or yoghurt as the sour cream.
Yes! I use greek style yoghurt in my muffins all the time, it’s delish
Thanks Melanie, that’s really great to hear.
Hi Sandra, I like to cook with olive oil, even though it’s a bit pricey. Do you think that could work instead of the canola oil?
I have found that olive oil, especially extra virgin olive oil, has too fruity a flavour for this recipe. Use a light olive oil, or one that is simply a basic olive oil, not a first-pressed extraction that has all the flavour.
i like to add walnuts or pecans to my banana muffins and als to mix some with brown sugar and sprinkle on top….but then i suppose that is defeating the purpose of the budget cooking by adding to the cost…i got a 2kg bag of ripe bananas today at woolies there wer 2 bags wish i had of bought both now…they are in the freezer for cooking and smoothies….they are also yummy frozen and just blended up and eaten as is or add a bit of cream while blending bit like ice cream
meant to say the cost of 2kg bag was $3.00 bargain
Thanks again Sandra – a great simple recipe that used things I had on hand. I’ve just made these as an afternoon snack and lunchbox treat. Sure to be a hit after the first day at school today!