Banana, Pecan Maple Muffins

A delightful breakfast muffin using up those over-ripe bananas.  Pecans & banana go so well together and a little drizzle made with maple syrup and a little icing sugar finish these off to perfection.

If you prefer to measure rather than weigh  please click onto this link  Easy Conversion Chart


To make 12 Muffins

2oz/50gms of butter melted
2 eggs beaten
8fl oz/250ml milk
3oz/75g caster sugar
9oz/250g self raising flour
1 tsp baking powder
pinch of salt
2 tbsp of maple syrup + a little extra for the icing drizzle
1 large ripe banana mashed
2oz/60g chopped pecans
12 whole pecans for topping
3oz/75g icing sugar mixed with a tsp or so of maple syrup to form a running consistency

set the oven to 190c/375f/gas 5
place 12 paper muffin cases into your muffin tin

Place the melted butter, milk, eggs and maple syrup into a jug and mix well together.
Sieve the flour, baking powder & salt into a large bowl add the caster sugar & chopped pecans.
Make a well in the centre, pop the mashed banana into the bottom
Pour in the liquid ingredients from the jug and very lightly & quickly mix together.
Don't over mix, it won't matter if you still have the odd lump in the batter
Over-mixed batter will make tough  muffins
Equally fill the muffin cases with the mixture
Place a whole pecan on top and bake for around 25 minutes until firm to the touch and golden brown
Cool on a wire tray,
Drizzle over a little of the icing onto each muffin with a teaspoon

 

Banana, Coconut and Chocolate Tea Loaf

Banana, Coconut & Chocolate Tea loaf



Here's another great way to use up your over ripe bananas. Coconut, chocolate & bananas are such a great combination a bit like a really moist Bounty bar in cake form. You'll need to store this cake in the fridge as it's really moist. It also freezes very successfully. I tend to make two at a time placing one in the freezer for a later date.


You'll need to grease and line a 2lb loaf tin before you start and turn the oven on to 160c /325f/gas 3

If you prefer to measure rather than weigh your ingredients here's an Easy Conversion Chart

Ingredients,

7oz / 200g self raising flour
1tsp baking powder
a little grated nutmeg
pinch of salt
5oz/150g soft margarine or soft butter
4 oz/100g caster sugar
2 over ripe bananas or approx 8oz/227g mashed
2 oz /50g dessicated coconut
6 oz/175 g milk chocolate bar, you could also use chocolate drops but I didn't have any in.
2 large eggs

Chop 4 oz/ 100g of the chocolate into chunks reserve the rest for melting to drizzle over the cake

Place the margarine/butter, sugar, flour, nutmeg, salt, baking powder and eggs into a mixing bowl and stir until all incorporated.

Stir in the coconut and the mashed bananas and chunks of chocolate. Do not overwork the batter.

Place into the prepared tin and bake for around 1hour 15 minutes but check after 1 hour of baking.
The cake should be coming away from the sides slightly, nicely browned and springy to the touch.

Leave to cool in the tin for around 10 minutes then turn out and remove the lining when cold.

Melt the remaining chocolate and drizzle over the top.

Don't worry if the chocolate in the cake sinks to the bottom, mine always does but it doesn't detract from the actual flavour .

Store in an airtight container in the fridge.