Banana bread you can take on the go!
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My girls hate taking sandwiches to school. Not a fan. But they love banana bread. It’s slightly savoury, and slightly sweet. Taking it to school though, got old real fast. So in an attempt to make it more portable, and more interesting, I decided to take my good old banana bread recipe, and throw it into some muffin tins. Presto! We had a hit on our hands.
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We always have a few spare bananas lying around. Sydney loves them. Hunny on the other hand likes bananas in recipes, but on their own, they make her tummy feel a little sick. So I buy a big bunch, Syd eats a few, and the rest are left to go spotty. Then, and only then, do we bake with them.
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Prep Time:
20m
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Cook Time:
20m
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Total Time:
50m
Ingredients
- 60 grams (4tbs) butter, melted
- 150 grams (5.3oz) sugar
- 1 large egg, room temperature
- 185 milliliters (6.fl oz) low fat milk
- 1/4 cup all-purpose (plain) flour
- 1 1/2 cups self-raising flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 ripened bananas
Instructions
- Preheat oven to 180°C/350°F. Spray two 6 muffin with cupcake liners. I used the parchment squares kind, I love them!
- In a small microwave safe bowl, melt the butter for 30 seconds at 30%, then allow to cool for 10 minutes. Spray and dust a loaf tin
- Meanwhile, in a large bowl, sift flour, sugar, baking soda, salt and cinnamon.
- Combine egg, milk, butter, and stir with a wooden spoon.
- Mash bananas in a bowl. Add to butter mixture to this.
- Make a well in the flour mixture, and pour in the butter/ banana mixture. Slowly stir until just combined. Do not overbeat.
- Pour into 12 silicone muffin tins and bake for 20 minutes, or until they spring back when pressed.
- Cool in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack. Can last in an airtight container for 3 days.
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