Fruit doesn't last forever and from time to time we don't eat our 5 a-day. This leaves lets say some fairly soft bananas in our fruit bowl! We hate waste, so here's what we did with them.
Personally i'm not a cake or dessert fan, but chef Beth Sharp 'to be', has twisted my arm with these yummy Banana Bread muffins and to be honest these don't even have to be eaten for dessert. Today I've had one for breakfast, one as a mid morning snack with my Yorkshire brew and about to have one before I open a cold beer.
Banana bread muffins are so easy to make, even for a converted self-isolation chef like me. If you're feeling creative why not add in some walnuts or even choc chips! The soft and spongy texture is a hit with the family but as we are all staying at home it's great to know you can also freeze them. If they last that long!
Prep time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Servings: 12
Ingredients
130g caster sugar
125g unsalted butter softened
1 large egg
2 large ripe bananas mashed (Another reason to shop at Sharps of Sheffield, biggest bananas in town)
260g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt Instructions
Pre-heat your oven to 175°c
In a bowl mix sugar and butter until smooth.
Add the egg and combine well before adding the mashed bananas.
Add in the flour, bicarbonate of soda, salt and mix until smooth.
Spoon into cupcake cases.
Bake for 25 minutes, poke with a knife and if it comes out clean, they're done!
Take a pic for the gram and tag @sharpsofsheffield
We can't wait to see your pictures and your lovely faces in the shop again soon.
JS
