Banana Muffins

This is a fab use-things-up recipe that is based on an old, basic sponge cake recipe that I vaguely remember from when I was young.


4Oz / 113g Butter
4Oz / 113g Self-raising flour
4Oz / 113g Sugar
2 medium eggs
2 small or 1 large over-ripe banana
1 handful of chopped walnuts (optional)


Partially melt the butter in the microwave, or leave it in a warm place until it's just mushy. Mix in the flour and sugar, then add the eggs and mix until you have a consistently gloopy mixture with no lumps. Now, break up or chop the banana into small 1cm-ish size pieces and stir into the mixture. At this stage, if you want, you can add a handful of chopped walnuts.

Spoon the mixture into muffin cases or tins, and bake in the oven at gas mark 6 / 200C for about 25 minutes - check they are cooked by putting a knife into the middle of one - if it comes out clean, they are ready.

Allow to cool before trying to take them out of the tin as they tend to fall apart otherwise.


I have tried this with both muscovado sugar and caster sugar, with massively different results - both very nice, but the caster sugar makes a lighter, more sponge-cake cake, and the muscovado make a heavier more american muffin like cake.

You could also replace the banana with left-over chocolate, if such a thing existed. I have a theory it might work with other fruit like apple, but haven't tried it yet.