The humble banana has made its way into a lot of great recipes including smoothies, banana cakes, banana muffins, banana breads and banana pancakes.
This recipe is from a girl I met at Mothers Group who brought the muffins along to morning tea. My taste buds were struck down that day and I begged her for the recipe. The combination of bananas and chocolate in a muffin is a perfect match!. They freeze well and I often include them in my kids lunch box as they defrost in 20 minutes. Depending on the size of the bananas, you may get more than 12 muffins - but thats never a bad thing.
This is a great healthy substitute for fattier counterparts. You can use plain flour instead of wholemeal if desired. Other fruits can be substituted as well!
Using flour, brown sugar and cinnamon you can make a crumb topping for your banana muffins that really makes them stand out from the ordinary.
No one can turn down a banana muffin! As muffins go these are pretty healthy with all the fat coming from sour cream.
Banana bread is a family favourite everywhere bananas need to be used up, but this recipe has the advantage of being lower in fat than the norm.
The easiest, moistest banana cake ever - with three eggs and three bananas. I always ice it with this luscious lemon icing.
This nourishing cake keeps well in a covered container for three or four days. A denser cake with a more pronounced banana flavour is obtained by using very ripe bananas.
Delicious banana pancakes that are made from scratch then flavoured with a hint of vanilla. Ripe mashed bananas give this tasty breakfast an amazing richness.
A great bread machine recipe. Use the ripest bananas you can find as they will mix a lot easier that way.
Use black bananas. In fact, if they turn black, put bananas into freezers to keep for when you're ready to prepare. Once defrosted they will be pulp like and mix into cake batter much more easily giving you a cooked consistency like mud cake. Sometimes requires a little extra time in the oven. Don't panic - just keep testing with a tester and take out when ready. Can be iced with a chocolate ganache. Is delicious once cooled but the flavour really kicks in after 24 hours.