Banana Muffin

Do you know that overripe bananas that you would normally discard are the best bananas to bake or use in any desserts, no doubt you might be put-off by the discolored skin or the flesh  may appear too mushy and moist, well that's what we're looking for. 

At this stage the starch changes to simple sugar, hence it's sweater . This is where you reduce the amount of sugar called for in the recipe. I normally knock off almost 150 g of sugar.

There are other desserts you can make with over ripe bananas, see below.

A
150g sugar
90g oil
1 tsp sodium bicarbonate
1/2 tsp salt

2eggs
400g mashed over ripe bananas, slightly chunky

230g flour
70g quick cooking oats
1/2 tsp baking powder

80ml milk
30g chopped walnuts
30g currants
30g Hawaiian coconut

Preheat the oven to 180 deg. Celsius. 
Prepare muffin pan with cupcake liners.
Cream A till the sugar and oil are well incorporated.  (I creamed by hand.)

Add the egg one a time and beat till its creamy. 
Now add the banana and give it a good beat. 

Sieve  flour and  baking powder add the flour and oats a little  at a time alternating it with milk until the flour is evenly mixed. Lastly add the chopped nuts, currants and coconut. 

With an ice-cream scoop, fill each liner 3/4 way up.
Bake for about 35 min or until the skewer comes out clean when you insert in the middle of the muffins. Remove muffins and leave it to cool down.
Refrigerate muffins for longer shelf life. 

happy baking...jue