Banana Muffins

So, bananas cost the earth here in Australia at the moment.  We got a good deal on some bananas last week and bought several...then promptly forgot that we had them.  Most probably they were neglected because we have gotten so used to a world without bananas. 

I noticed them on our kitchen bench tonight, and they were very ready to be used but FAR beyond edible...but I'm picky about my nanas.

So, muffins.  I can't remember if I've posted a banana muffin recipe on here or not and tonight I'm too lazy to check.  I've been messing with my default recipe, and what I did tonight came up magically good.

Have any bananas lying around well past their use-by date?  Try this.

Banana Muffins

Ingredients:

1 3/4 plain flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla
3 really really ripe bananas

Method:

In a large bowl, combine the flour, sugars, baking powder, baking soda and salt. 

In a small bowl, smash the heck out of your bananas.  This is very therapeutic after a day of work.  I usually squeeze a small bit of lemon juice on the banana to prevent it from going brown, but you don't have to.

In a separate small bowl, whisk the egg.  Add the oil, sour cream and vanilla and mix well together. 

Pour the banana and the wet mixture into the dry mixture, and mix well.

Spray a muffin pan with non-stick baking spray, and fill the cups about 3/4 full.

Bake in a 165C oven for about 25 minutes until a toothpick comes out clean.


These muffins freeze really well.