We had my sis' family over on Sunday... the good thing about having them around is that I never had to worry about leftover food! The bad thing is that there never seemed to be enough food in the house to feed them =p
This banana muffin was an impromptu bake; the nieces were murmuring hunger and I saw a bunch of banana sitting around. Yellow riped, waiting to be baked. Nothing is faster than baking muffin, you know.
This is my favourite muffin recipe which I had used to make many many rounds of muffin for last minute supper or tea:
200g Self Rising Flour, sifted
1/2 tsp baking soda
80g soft light brown sugar
100g grapeseed oil (or any veg oil that you have)
50g Kahlua (or replace with milk or water)
200g over riped banana, sliced thinly
1/2 tsp banana essence (optional)
- Preheat oven to 200C. Prepare muffin pan or cup.
- Sift the flour and baking soda together in a big mixing bowl.
- Add brown sugar. Stir to combine well.
- Add the oil, buttermilk, Kahlua & banana essence in a measuring cup. Mix well
- Make a well in the flour mixture and pour (3) into it.
- Stir briefly to moisten the mixture. It's ok for the mixture to be lumpy.
- Add the sliced banana and stir once or twice to mix.
- Spoon the mixture into the prepared pan/cup.
- Bake for 18~20 min until the skewer comes out clean when inserted into the muffin.
- Cool on the wire rack for 10min.
To veganised this recipe : replace buttermilk with soy-based yogurts and milk with soy milk or water.As long as you do not over mix the batter, it comes out cake-like. My nieces and the rest keeps calling this a cake!
Kahlua adds a aromatic coffee whiff to the muffin. But if you do not have, just make coffee paste with 1 tbsp of instant coffee + 1 tbsp hot water.
I prefer to slice the banana instead of mashing it, so that it does not have the awful black speckles. Also it is much more satisfying to bite into the soft sweet bananas!