Ripe for the baking

Any number of things can inspire me to get my baking hat  on. A special occasion, a special friend, a risky peruse of my many cookbooks, or just a dreary Sunday.

This time it was the sight of three very ripe bananas.

Tea and Muffin

Forget peas and carrots, it’s all about tea and cake

Suitably revolted by them sitting on their desks looking dejected, my colleagues were about to throw ’em. The old saying ‘waste not, want not’ popped into my head – my mother’s favourite and undoubtedly one that’s helped to make me bootylicious over the years –  and I scooped them up and saved them from the bin.

Despite being very ripe – and I’m talking almost completely black – these kept fine in the fridge for another couple of days until I was ready to use them for a Sunday afternoon treat for a friend who was popping round. You can also freeze them, if you’re that way inclined.

This recipe is quick and easy peasy banana squeezy. It’s also positively angelic at just 4 propoints each (around 150 calories). Which is why, yesterday, I ate three of these bad boys.

It’s not my fault; they’re just so moreish. Squishy, sweet and light all rolled into one.

Don’t believe me? Give them a whirl and see if you can refuse seconds…

Banana muffins

I got a lotta love for these beauties

Easy Peasy Banana Muffins

Makes 12 – takes 35 minutes

Ingredients

  • 200g plain flour
  • 100g caster sugar
  • 50g light muscovado sugar (or light brown sugar)
  • 1 egg
  • 3 large ripe bananas (blacker the better!)
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 75g light margarine, melted

Method

  1. Preheat your oven to 180/Gas 4/150 fan & line a 12-hole muffin tin
  2. Mash up your bananas in a mixing bowl – should be easy if they’re nice and ripe.
  3. Add your egg, sugar and melted butter to the mashed banana
  4. Sift your flour, baking powder and bicarb into the mixture and then fold it in until smooth.
  5. Spoon evenly into baking cases (around 4/5 full).
  6. Pop into the oven and check after 15 minutes – they should be light and spring back when touched. If too soft, pop in for another 5-10 minutes, keeping a close eye on them.

Et voila! A super-easy, low-fat treat that’s great for breakfast or snuggled on the sofa with a cup of tea.

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6 comments

  1. Christine

    Hiya! Thanks for the comment on my sachertorte — if only baked goods were shareable via the Internet, eh?

    Anyways, I love your blog name! I’m a diehard feminist, too, although I do try my best to leave politics/gender/religion out of my posts (just because baking, for me, is a kind of escapism from some of our harsher realities).

    So, yeah! I look forward to following your blog!

    These banana muffins look like perfect afternoon snacks. 😀

    • cakeandfeminism

      Well as you’ll see, I’ve yet to post any feminism-related stuff…there are a few posts I’m brainstorming, so I hope to post some stuff soon. Not sure how the two go together, but they were the two things that stuck out as taking up big parts of my brain 🙂

      Definitely agree on the escapism element…when I’ve got my colourful mixing bowls in front of me, nothing brings me down!

      Thanks for checking in!

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