I baked a banana cake once, long, long ago. The recipe was complicated, required a lot of ingredients, and the result was mediocre. I swore off banana cakes for years since then, until I found this recipe. This recipe is so unbelievably and easy the result was great! Fluffy, moist and light, exactly the kind of banana cake texture that I like. I am sure muffins and cakes are two different thing altogether, but nonetheless, this recipe is a keeper. I sprinkled some chocolate chips on top because everything taste better with chocolate. This muffins is best made when bananas are abundant. I deliberately added more bananas than the recipe required and they turn out even nicer and full of aromatic banana flavour.
Recipe for Bananalicious Banana Muffins
3 large bananas or 5-6 medium bananas
175 grams (3/4 cup) white sugar
70 grams (1/3 cup) butter, melted (or 1/3 cup corn oil)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
150 grams (1 1/2 cups) all-purpose flour
60 grams (1/2 cup) walnuts, chopped (optional)
50 grams (1/3 cup) chocolate chips (optional
Baking Temperature: 190C/375F
Baking Time: 20 minutes
- Mash bananas.
- Add sugar, slightly beaten egg and vegetable oil or melted butter.
- Sift together the dry ingredients and add into the wet ingredients.
- Fill batter into greased muffin tray with mixture and bake for 20 minutes in a 190C/375F degrees oven