This is my go to banana loaf or banana muffin recipe. It uses up the sad little brown bananas you cant quite bring yourself to eat on account of them turning brown (dont even think about making it with un ripe ones because you will be making a cake with starch not fruit sugar). Because of the over ripe bananas not much sugar is needed and it is made with oil not butter so overall a pretty virtuous affair. The method is a one bowl minimal mixing one so simplicity itself. I always find chocolate and banana irresistible so I sometimes drizzle chocolate over the cake or put chocolate chunks inside.
Ingredients for 12-16 muffins or 1 loaf cake (Double for the bundt cake)
- 300g wholemeal flour
- 3 bananas very ripe (I freeze them) mashed or blended
- 2 eggs
- 75ml olive oil or sunflower oil
- 100g sugar or 75g fructose
- 250ml buttermilk or “kefir” or Romanian “lapte batut”
- 15g (3 tsp) baking powder
- 5g (1tsp) baking soda (bicarbonate of soda)
- optional 200g walnut pieces/ chopped chunks of dark chocolate
- if you must…a pinch of cinnamon
To decorate the above cake, the quantities were doubled and 200g of dark chocolate melted with 2 tablespoons of olive oil to drizzle over, 200g almonds were toasted and chopped to sprinkle over
How To
Place all the dry ingredients in a large bowl
Carefully add the wet ingredients
Mix (I use a metal spoon) until the mix just comes together but do not over mix as this creates a tough leathery like cake
Spoon the fairly liquid batter/ mix into your tin/ mould
I bake this cake fairly gently at 160C as I don’t want the crust forming too fast and then blocking the rise. So for the muffins 16-18 mins and the bigger cakes 30-45 mins – until a toothpick comes out clean.
Tips and Improvs
It is close to a bread so freezes brilliantly. Take out of the freezer and eat the muffins as breakfast on the run.