So. I thought I'd posted about these long ago. Turns out I hadn't, and they're so good, you really ought to make some. They're from the Baby Led Weaning Cookbook (no surprise there) and are sugar free. I make up a batch every couple of weeks and stick them in the freezer for Stashlet's afternoon snack. Stick one in the microwave on defrost for about 1½ minutes and it's pretty much ready to eat.
I haven't tried this, but apparently you can save up over-ripe bananas but putting them in the freezer until you have as many as you need.
150g (5½ oz) self-raising flour (white, wholemeal or half and half)
½tsp ground cinnamon, nutmeg or mixed spice (optional)
60g (2oz) butter (preferably unsalted) plus extra for greasing
4 large very ripe bananas
2 large eggs, beaten
Pregaet oven to 190C/375F/gas mark 5 and lightly grease a muffin tray or line with paper cases.
Sift flour and spices into a large bowl and make a well in the centre. Melt the butter in a small pan over a low heat. In a separate bowl, mash the bananas to a smooth thick puree consistency using a fork or potato masher. Add the eggs and melted butter, and mix well.
Pour the banana mixture ino the flour and fold together lightly, then spoon the mixture into the muffin tray.
Bake for 10-15 minutes until golden brown and springy, then remove from the oven and allow to cool for a few minutes before turning out.
- I use muffin cases, it saves on trying to gouge cake out if it sticks
- I melt the butter in the microwave then mash the bananas in with it - saves on washing up!
- this amount of mixture fills 12 large muffin cases reasonaly full but the muffins don't rise much so don't worry too much about over-filling the cases
- you could also use mini muffin cases
- these freeze well and can be defrosted in the microwave