Banana Muffins James Martin Recipes

EASY BANANA MUFFINS

Steps:

• Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
• Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BANANA MUFFINS

Steps:

• Preheat the oven to 180C.
• Mix the bananas, eggs and oil together with a whisk until everything is combined (it will look lumpy!)
• Add the flour, caster sugar, baking powder and chocolate chips. Whisk everything together until there are no flour lumps.
• Scoop the banana muffins into 12 cupcake liners in a muffin tray.
• Bake for 15 - 18 minutes until golden and springy.

BANANA LOAF

Steps:

• You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement. Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Spoon the mixture into the prepared tin and level the surface. Bake for about one hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

BANANA MUFFINS

Steps:

• Heat the oven to 190C/170C Fan/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
• With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
• Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
• Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
• Bake for 20-25 minutes, or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for 5 minutes, then remove the muffins and leave on the rack for another 5 minutes before serving.
• Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).

BANANA EGG MUFFINS

Steps:

• Preheat the oven to 375*F.
• Add the bananas, beaten eggs and pinch of salt into the same bowl and combine.
• Spray or grease the inside of the silicone muffin liners.
• Pour the batter evenly amongst the 12 muffin liners / cups, filling about ⅔ of the way up. Add your toppings into each muffin, about a teaspoon or two of ingredients into each muffin will work.
• Bake for 12-15 minutes until the eggs have cooked through. Let cool sightly and serve.