Banana muffins & Coffee
Go straight to the banana muffins recipe
It is hard to believe but it's already midsummer and this is the time when I totally enjoy baking summer desserts with seasonal fruits like strawberries, raspberries, blueberries or cherries. It is my favorite time of the year and I really don't want to miss out all this nature's goodness.
A few days ago I was soo annoyed with two overripe bananas that were lying in our fruit bowl for days and nobody didn't even thought about eating them. The rest of the family turned up their noses when I told them to eat bananas before they become overripe. Does that happen to you, to see no interest when the fruits are there yet everyone would be asking about this or that fruit when there is an empty bowl? Well, I simply refused to throw away our overripe bananas... again! The verdict: bake banana muffins!
A while ago a friend of mine shared this banana muffin recipe with me and it immediately struck me now was the right time to test it. I was quite curious about the outcome because I had never baked banana muffins with added fudge pieces before. When I went through the muffin recipe I reckoned that it is an easy one and set off to work straight away.
And the result:
The pieces of fudge melt and give banana muffins a lovely, moist texture. Cinnamon and allspice on the other hand enrich muffins with a great flavor that just perfectly matches with coffee.
What do we need to bake these yummy banana muffins?
INGREDIENTS:
Makes:9
- 250g (9oz) self raising flour - sifted
- 1 tsp baking powder - sifted
- 60g (2oz) fudge pieces
- 80g (3oz) light brown sugar
- 75g (2.6oz) unsalted butter, melted
- 125ml (4 1/2 fl oz) milk
- 1 tsp (teaspoon) vanilla extract
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 ripe bananas, mashed
- 2 medium eggs, beaten
Method - how to make banana muffins:
- Preheat the oven to 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5]. Put paper muffin liners (cases) into 12-hole muffin tin (or muffin pan).
- Sift the self raising flour and baking powder into a mixing bowl.
- Take fudge pieces and light brown sugar and add them to the flour and baking powder mixture. At the same time add cinnamon and allspice.
- Melt butter in a small saucepan on a very low temperature, and add milk and vanilla extract.
- Mash two bananas with a fork until they are smooth.
- Beat 2 medium eggs in a small bowl.
- Add mashed bananas, beaten eggs and melted butter to dry ingredients and stir until it is just combined. Do not over mix!
- Spoon the batter into muffin paper liner (cases) almost to the top.
- Bake the muffins for 20 minutes on 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5].
- Test with a wooden toothpick if the banana muffins are baked. If the toothpick comes out clean muffins are ready for eating.
- They are absolutely at their best when eaten warm. Enjoy!
Use this handy conversion calculator
Method (step by step):
STEP 1:
Preheat the oven to 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5].
Put paper muffin liners (cases) into a 9-hole muffin tin.
STEP 2:
Sift self raising flour and baking powder into a mixing bowl.
STEP 3:
Add 60g (2 oz) of fudge pieces.
STEP 4:
Add light brown sugar, cinnamon and allspice as well.
STEP 5:
Mash bananas with a fork until they are smooth.
STEP 6:
Melt the unsalted butter in a small pan on a very low temperature, and add milk and vanilla extract.
STEP 7:
Beat 2 medium eggs with a fork.
STEP 8:
Add mashed bananas, beaten eggs and melted butter to dry ingredients and stir with a spoon.
STEP 9:
Do not over mix. All ingredients should be just combined.
STEP 10:
Spoon the batter into muffin cases almost to the top.
STEP 11:
Bake banana muffins on 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5] for 20 minutes. Test with a wooden toothpick if the muffins are baked. If the toothpick comes out clean muffins are ready for eating.
Our coffee choice for this easy banana muffin recipe:
Cappuccino
Espresso
Cafe latte
Turkish coffee
Rich banana and milky cappuccino/cafe latte flavors leave a fabulous milkshake-like taste in your mouth. That's the main reason for the five stars as far as I am concerned. Having said that, Turkish coffee naturally brings out delicious cinnamon and allspice flavors so it all depends on what you really like most.
* all combinations have been tested with medium roast Arabica blend
Baking tips:
- Use ripe bananas because their flesh is soft and they have a sweet flavor.
- Banana muffins should be stored in a fridge because they contain eggs.
- Use muffin liners (cases) because cleaning of the muffin tin will be much easier.
Good to know:
- It is true that these yummy muffins are packed with calories, but you don't need to be worried if you only have them every here and there:)
- Bananas contain no fat or cholesterol. They are packed with vitamin B6 and are a good source of fiber, magnesium, vitamin C and potassium.
- The above recipe is one of the easy banana muffin recipes suitable for baking with kids.
