Another easy peasy lemon squeazy recipe from Nigella Lawsons fab new book Kitchen. Her method is so much less convoluted than my other muffin recipes, the separate wet and dry mixes, separate bowl for the bananas, folded carefully together so as to not over process the flour. Ugh so many dishes just for one delicious muffin. Everything in this recipe is just bunged into one bowl here, well artfully bunged, there is method to madness. Actually Nigella does allude to the fact the dry is mixed separatly but I didn’t bother, it get’s mixed together anyway. What results (which ever way you mix it) is a scrumptiously moist, rocket fast to make muffin that joyously makes the most of those browning banana’s languishing a death in the fruit bowl.
Makes 12
- 3 overripe bananas
- 125ml vegetable oil
- 2 eggs
- 100gms light brown sugar
- 225gm plain flour
- 3 x 15ml Tblsp of best quality cocoa powder, sifted
- 1 tsp Bicarb of Soda
Preheat oven to 200C/gas mark 6 and line a 12 cup muffin tin with papers. Mash the bananas by hand or with a free standing mixer.
Still beating and mashing, add the oil followed by the eggs and sugar (I also added a tsp of Vanilla extract)
Mix flour, cocoa powder and bicarb of soda together and add this mixture, (I just threw it all in the same bowl as mentioned above) beating gently, to the banana mixture, then spoon into the prepared cases.
Bake in the preheated oven for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.