As soon as those brown spots appear, it’s game over for the humble banana. Fortunately those squashy spotty rejects are perfect for banana muffins.
250g self raising flour
1 tsp baking powder
1/2 tsp bicarb soda
1 pinch of salt
1/2 tsp of cinnamon
1 tsp vanilla extract
1 tsp honey
2 large ripe spotty squashy bananas
Preheat oven to 190C.
Melt butter and leave to cool. Mash bananas well.
Sift flour, baking powder, bicarb soda, salt and cinnamon into a bowl. Add sugar and mix. Make a well in the centre and add bananas.
Because dishes suck, put the eggs, vanilla, honey, butter and milk in the banana mashing bowl and beat well with a fork.
Add the egg mixture to the dry ingredients and bananas and fold – don’t overmix, it’s meant to be a bit lumpy.
Grease a muffin tin and fill each space with mixture.
Bake for 20 mins until golden brown. Allow to cool in the tin for 5 mins then on a wire rack.