Black bananas. Yuck.

Neither Mushroom nor I will touch a banana if it’s got more than the tiniest hint of brown on it’s skin. Mr B prefers them sweeter but we don’t like the texture as they turn, so we tend to use them a lot in baking. Sometimes we simply mash them with blueberries and zap them for 20 seconds in the microwave for a healthy, tasty dessert but when we have the time we like to make banana bread, or, in this case – pudding muffins. I call them pudding muffins because although we used a bread recipe, the consistency of the end result was more like pudding (and tasted delicious served hot with custard). Here’s how we did it:

Ingredients: 3 ripe bananas, mashed, a cup of raisins (about 200g), a cup of flour (about 2oog), 1 egg, beaten, either 200g sugar OR 100g sugar and about 50g honey or agave syrup , a drop of vanilla essence and a teaspoon of baking soda. We add a splash of milk (for the pudding consistency) and touch of cinnamon too.

Method: Start with the bananas, then add the egg, sugar (and agave syrup if using) and vanilla and mix well with a wooden spoon. Then add all the dry ingredients and stir well. You can use a mixer for this but we prefer not too as we like the lumpy banana bits you get when you mix by hand! We put the mixture into silicone cake cases but you can just use a muffin tray if you have one. Pop in a pre-heated oven (350 degrees/Gas mark 4) for one hour. Et voila!

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We ran out of silicone cases so we put the rest of the mixture into a square cake tin and cut the end result into slices – bigger portions for bigger appetites! They kept in the fridge for about a week.


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