Ever wondered what to do with a practically mouldy (foosty) banana? And apples which are getting towards the wrinkly stage? Make muffins! Well matured bananas make great cakes.
These are slightly on the savoury side. I deliberately held back on the sugar because of the banana and apples both of which go sweeter as they ripen. To be honest I could have added a little more sugar, but the icing on the top I think balances them well. They are very light. I made these for a lady at work who very kindly brought me in some homemade strawberry jam.
Here’s the recipe:
MDM’s Foosty Banana and Apple Spiced Muffins (makes 12)
1 super ripe banana
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp. vegetable oil
185g over-ripe dessert apples (3x very small ones) chopped into 1cm3-sized cubes
- Preheat oven to fan 160oC.
- Weigh all ingredients (apart from apples) into a bowl and mix well – a hand blender is ideal.
- Stir in the apples gently.
- Spoon into paper cases.
- Bake in oven for 25 minutes. Remove when skewer inserted into cake comes out clean.
- Allow to cool.
- Ice with water-icing.
Also how cool is this stop clock? Obviously it counts up rather than down, so you have to pay attention but it’s so cool that I just had to use it for these cakes – the joys of finding random things you didn’t know you had when moving house!