Saturday, July 26, 2014

Banana muffins with walnut topping

Whenever bananas are cheap and plentiful in our house they often end up ripening faster than we can eat them. I retire the spotted, squishy suspects to the freezer where they await resurrection in one form or another. Here is the latest use I made of them, based on Bill Granger's melt and mix banana bread, tweaked by replacing sour cream with low fat Greek yoghurt, almonds with walnuts and presenting in muffin form.

Banana muffins with walnut topping
Makes 16
45g brown sugar
80g walnuts, chopped
255ml low-fat Greek yoghurt
1 teaspoon bicarbonate of soda
100g butter, melted
230g caster sugar
2 medium eggs, lightly beaten
250g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
250g mashed banana (about 2 medium bananas)
Preheat the oven to 180 degrees Celsius. Line two standard muffin tins with paper cases. In a bowl, mix together the brown sugar and walnuts and set aside.
In a large bowl, mix together the sour cream and bicarbonate of soda, leave to stand for 5 minutes, then stir in the melted butter, caster sugar and eggs. Sift the flour, baking powder and cinnamon into another bowl. Gradually fold in the sour cream mixture, followed by the mashed bananas.
Spoon mixture evenly into prepared tins and sprinkle the brown sugar mixture on top. Bake for approximately 30 minutes or until a skewer inserted into the centre of a muffin near the centre of the tin comes out clean. Set aside to cool in the tins for about 5 minutes, then remove muffins and place onto a wire rack to cool completely.