Every week, I buy dozens and dozens of bananas in the vain hope of eating healthy.
My mother hides it on top of the fridge, where only she and my dad seem to remember that it is hidden there. I always forget that they are there and then come the weekend, when I plan my shopping lists, I stumble upon these bruised babies.
Normally I see those small irritating little insects flying around and then I remember that I bought bananas and I never even ate one yet.
Around that same time, I do an intense search for recipes that require a ton load of bananas, because as soon as my mother seems those bruised bananas she gives me a lecture about my food waste and then when I don’t buy bananas, my dad gives me a lecture on how he always asks for fruit and I never buy things he asks for… there is just no wining when it comes to these two.
So this week when I bought bananas and I started seeing those pesty little insects flying around, I came across a recipe that required 525g of bananas which is roughly 7 bananas so in my books this is a perfect recipe to use the majority of the unused bananas.
These recipes were super easy to make and they were vegetarian friendly so my mother could enjoy them as well.
Another upside to this recipe was that nothing needed to be sifted, everything was just popped into the bowl and mixed.
- 525g x bananas, mashed.
- 90g x light brown sugar.
- 90g x honey.
- 4 x tbsp. margarine, melted.
- 240g x self- raising flour.
- 1 x tsp baking powder.
- ½ x tsp salt.
- 100g x walnuts, roughly chopped.
- In a bowl, mix the bananas, sugar, honey and margarine together till the sugar has dissolved.
- Add in the self-raising flour, baking powder and salt.
- Mix till all the ingredients are well combined.
- Fold in the chopped walnuts.
- Scoop out the mixture into muffins casings or a greased muffin pan.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cake tester comes out clean.