Serves : 12
- 125g (4.5 oz) plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 225g (8 oz) mashed ripe banana
- 4 tablespoons caster sugar
- 60g (2 oz) half fat creme fraiche
- 1 egg
- 1/2 teaspoon vanilla extract
Prep:10min › Cook:20min › Ready in:30min
- Preheat oven to 180 C / Gas mark 4. Grease muffin tin or line with paper muffin cups.
- Mix together flour, baking powder, bicarbonate of soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in creme fraiche. Stir banana mixture into flour until just combined. Scoop into prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until a cocktail stick inserted into centre of a muffin comes out clean. Let cool before serving. For best flavour, place in an airtight container or plastic bag overnight.
Altered ingredient amounts. For my first batch I followed the recipe and thought they were a bit boring. Second time round I added chocolate chips and some cinnimon, much improved. - 15 Oct 2009
Something else. I used yohurt cos didn't have the cream. Felt that they needed a bit of a tang so dribbled lemon icing ontop. I froze some complete with icing and after defrosting in microwave they seemed even nicer. Just had one with morning coffee. Yum. - 11 Sep 2009
Made it healthier. These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using natural, fat free yoghurt instead of soured cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the plain flour with wholemeal flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening. - 15 Sep 2008